Toast has been gracing breakfast tables for decades. So why not make toast inspired lunches, dinners and desserts all part of our regular culinary repertoire. This cookbook has 50 different ways to inspire one into doing just that. Mouthwatering photography compliment each one page recipe. Broken down into the 4 seasons, Fall, Winter, Spring, and Summer with approximately 13 recipes for each; this cookbook will simply revolutionize your thoughts on toast. Toast is and can be flexible, creating such plates as savoury, sweet, vegetarian, vegan, and meat laden.
The recipes in this book offer culinary inspiration for the home cook and chef in ways of being simple and sophisticated, comforting and nourishing as well as effortless and chic.
As the rise in the popularity of avocados, cauliflower has been flourishing as well. So even more reason to share this recipe from the cookbook.
As the rise in the popularity of avocados, cauliflower has been flourishing as well. So even more reason to share this recipe from the cookbook.
Cauliflower and Cheese Sauce
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1 small head cauliflower, cut into bite size florets
2 1/2 teaspoons kosher salt
3 tablespoons (45 g) unsalted butter
3 tablespoons all-purpose (plain) flour
2 teaspoons Dijon mustard or mustard powder
1/4 teaspoon cayenne pepper
1 1/2 cups (12 fl oz/355ml) porter or stout beer
1 teaspoon Worcestershire sauce, plus extra for serving
1 1/2 cups (about 6 oz/170g) grated extra-sharp Cheddar cheese
Toast:
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Four 3/4 inch (2cm) thick slices rye bread
Fresh flat-leaf parsley (optional)
1. Make the cauliflower: Bring a saucepan of water to a boil. Add the cauliflower and 2 teaspoons of salt and cook until the cauliflower is just tender, 4 - 5 minutes. Drain, then turn the cauliflower out onto a tea towel to cool.
2. Make the cheese sauce: In a saucepan used for the cauliflower, melt the butter over medium high heat. Add the flour and whisk constantly for 1 minute. Whisk in the mustard sand cayenne. Drizzle in the beer in a slow stream, whisking constantly to ensure the mixture remains smooth. Add the Worcestershire sauce and the remaining 1/2 teaspoon salt, and stir using a wooden spoon until the mixture thickens a bit, 30 seconds - 1 minute. Add the Cheddar, a little at a time, letting each addition melt before adding the next. Once all of the cheese is added, remove from the heat, taste, and adjust the seasonings if needed. Set aside to cool slightly.
3. Make the toast: While the sauce cools, preheat the broiler (grill) to high. Line a rimmed baking sheet with foil. Arrange the bread on the sheet and broil until golden brown on both sides, 1 1/2-2 minutes per side.
4. To serve, top each toast with a few cauliflower florets. Ladle a generous amount of the cheese sauce over each toast, splash with a few shakes of Worcestershire, and serve with parsley, if desired.
Hope everyone has been keeping warm! - JD
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1 small head cauliflower, cut into bite size florets
2 1/2 teaspoons kosher salt
3 tablespoons (45 g) unsalted butter
3 tablespoons all-purpose (plain) flour
2 teaspoons Dijon mustard or mustard powder
1/4 teaspoon cayenne pepper
1 1/2 cups (12 fl oz/355ml) porter or stout beer
1 teaspoon Worcestershire sauce, plus extra for serving
1 1/2 cups (about 6 oz/170g) grated extra-sharp Cheddar cheese
Toast:
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Four 3/4 inch (2cm) thick slices rye bread
Fresh flat-leaf parsley (optional)
1. Make the cauliflower: Bring a saucepan of water to a boil. Add the cauliflower and 2 teaspoons of salt and cook until the cauliflower is just tender, 4 - 5 minutes. Drain, then turn the cauliflower out onto a tea towel to cool.
2. Make the cheese sauce: In a saucepan used for the cauliflower, melt the butter over medium high heat. Add the flour and whisk constantly for 1 minute. Whisk in the mustard sand cayenne. Drizzle in the beer in a slow stream, whisking constantly to ensure the mixture remains smooth. Add the Worcestershire sauce and the remaining 1/2 teaspoon salt, and stir using a wooden spoon until the mixture thickens a bit, 30 seconds - 1 minute. Add the Cheddar, a little at a time, letting each addition melt before adding the next. Once all of the cheese is added, remove from the heat, taste, and adjust the seasonings if needed. Set aside to cool slightly.
3. Make the toast: While the sauce cools, preheat the broiler (grill) to high. Line a rimmed baking sheet with foil. Arrange the bread on the sheet and broil until golden brown on both sides, 1 1/2-2 minutes per side.
4. To serve, top each toast with a few cauliflower florets. Ladle a generous amount of the cheese sauce over each toast, splash with a few shakes of Worcestershire, and serve with parsley, if desired.
Hope everyone has been keeping warm! - JD