Don’t Toss That Loaf! 7 Ways to Turn Day-Old Bread into Dinner

Mcspiedoboston now shares with you the article Don’t Toss That Loaf! 7 Ways to Turn Day-Old Bread into Dinner on our Food cooking blog.

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Let’s take a little quiz (the fun kind).

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True or False:
1. I have stale bread
2. I have hummus (or some other all-purpose condiment), a wedge (or two) of cheese, a jar of marinated or pickled vegetables, and/or a cooked protein
3. I’m too tired to make dinner tonight
4. Toast (especially fancy toast) is not just for breakfast

Now, give yourself a point for each statement you answered “true.” If your score was 1 point or higher, this article is for you.

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If you’ve never thought to use your grill (or grill pan) for bread, think again. Grilled bread is a crispy, sturdy, versatile vehicle for almost any odds and ends you have on hand, either to snack on or to fashion into a meal. Paula Disbrowe, author of our forthcoming book, Any Night Grilling, shares her tips for grilling bread and making it the main event.

  • Start with a sturdy loaf of day-old artisan bread. It has less moisture than a just-baked loaf, so it will toast better, and its flavor will be intensified by the heat of the fire. Paula loves levain or miche, but any rustic or hearty country-style loaf that can hold its own against a char will work just fine.
  • Cut the bread into 1/2-inch (1.3cm) slices, place them over a medium fire, and use tongs to flip the bread when grill marks appear and the bread is toasted, about 1 minute on each side.
  • Swipe a halved clove of garlic, cut side down, over the top of the bread, drizzle with your best extra-virgin olive oil, and sprinkle with flaky salt, a few grinds of pepper, and a few fresh herbs (small whole leaves or chiffonade), if desired.
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Next step, pile the bread high with toppings of your choice. The equations below contain a few kinds of components to spread on your grilled bread, but all add up to one thing: a satisfying meal.

  • Softened butter + juice from a grilled lemon + smoked salmon
  • Olive tapenade + grilled eggplant + fresh mozzarella
  • Feta (pureed with olive oil and red pepper flakes) + grilled ribbons of crookneck squash + small fresh mint leaves
  • Kewpie mayo + shaved parmesan + grilled mackerel + thinly sliced serrano
  • Hummus + rings of pickled peppers + microgreens
  • Chopped chicken + grilled lemon mayo
  • Sliced potatoes + dill mayo + pickled red onions

Use Paula’s suggestions as a jumping off point to mix, match, and riff to your heart’s desire. Move over, avocado (though that’s great on grilled bread, too)—there are new toppings in town.

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What’s your favorite way to turn bread into dinner? Share your favorite combinations in the comments! If you still have loaves to spare, pre-order Any Night Grilling for more ideas on how to transform them grill-side.

Danh mục: Food

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