bites
Cheese on Toast with Kasoundi MAKES 1 SERVING (6 CUPS KASOUNDI, APPROXIMATELY 30 SERVINGS) | RECIPE BY SHELAGH RYAN, PHOTO BY KATE WHITAKER
Kasoundi is an Asian mustard sauce or relish and is also popular as a dipping sauce. It has the pungent paste of fermented mustard seeds and spices. A spoonful spread on top of melted cheese on toast lifts a humble, everyday dish to another level. For the Kasoundi
5 (2-inch) pieces fresh ginger, peeled and finely chopped 1 bulb garlic, peeled and cloves chopped ¼ cup (about 2) deseeded and chopped green chilies
Fisherman’s Wharf Benedict on Sourdough MAKES 4 SERVINGS | RECIPE BY CAROL HILKER, PHOTO BY TOBY SCOTT
CHEESE ON TOAST WITH KASOUNDI
This take on the classic eggs Benedict is a fitting ode to San Francisco’s famed Fisherman’s Wharf … It uses sourdough bread, a lemon hollandaise and goat’s cheese and avocado. For the Lemon Hollandaise
Top Toast
Take toast up a notch with mouth-watering toppings
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oast has traditionally been either a side note to an eggy breakfast or a quick solution for a last-minute meal or snack. Slap on some jam, peanut butter or cinnamon sugar and call it a day. But, for toast lovers who are looking for something more, a copy of “On Toast: More than 70 Deliciously Inventive Recipes” is a kitchen counter essential. This collection of recipes from Ryland Peters & Small takes toast to new heights with flavors from around the globe, creating fulfilling and decadent bites with the bread a vehicle for vibrant combinations of both sweet and savory ingredients. Breakfast, lunch, dinner or snacks will be an automatic success with the delectable recipes RECIPES AND PHOTOS FROM “ON TOAST: MORE that have completely transformed the THAN 70 DELICIOUSLY INVENTIVE RECIPES” © basic avocado toast game, including 2021 REPRINTED WITH PERMISSION FROM the twist here, and a sauce for cheese RYLAND PETERS & SMALL. toast that takes it to another level. —audrey pickering
4 real food spring 2022
6 egg yolks finely grated zest of 1 small lemon 2 tablespoons Dijon mustard 1½ cups (3 sticks) unsalted butter, melted ½ teaspoon salt ⅛ teaspoon freshly ground black pepper ⅛ teaspoon paprika For the Toast
4 slices fresh sourdough bread 3 cups shredded/picked over good-quality crab meat, at room temperature 8 eggs 4 ounces chèvre, sliced into quarters 2 ripe avocados, halved, pitted, and sliced
