For The Love of Toast (Culinary Detour via New York)
February 22nd, 2012
Just a little detour for today, and the magnificence that comes from the worship of excellent ingredients. I remember having the “Le Classique” breakfast at the French Corner restaurant in Albuquerque (which is now, sort of, Clafoutis in Santa Fe) and being enthralled with simple bread and real butter.
“We got fresh Sullivan Street Bakery bread delivered to Hearth, and I couldn’t help myself. I must have a bread and butter sandwich with salt, which seriously might be my most favorite thing to eat on the planet. Bread and butter, or even better toasted bread with butter. I cannot tell you enough. My whole cooking career — I love nothing more than toasting a piece of bread, and putting butter on it, and a sprinkle of salt. I just fucking … I love it, I love it, I love it. I can’t get enough of it.”
http://newyork.grubstreet.com/2011/02/ny_diet_marco_canora.html
When we lived in England, there was nothing better than a well buttered floury bap (an yeast bread roll) with a slice of Cheddar and some Branston’s pickle. It’s still an addiction.
Comment by Gil Garduno — February 27, 2012 @ 12:06 pm