Serve with 2 pieces of grilled bread rubbed with garlic.
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Serve with pasta or a few slices of nice, crusty grilled bread.
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It was ideal with warm tortillas, and on a piece of grilled bread.
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At the restaurant, she would serve this with some nice thick slices of grilled bread.
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The great upside is that you can spread the leftover garlic confit on grilled bread to serve on the side.
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My morning meal of French press coffee, an omelet with fresh mixed herbs and grilled bread was simple and delicious.
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As she seems to be winding down, Simmons is suddenly struck with an idea: grilled bread and tomatoes, leftover from making the gazpacho.
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The oxtail marmalade was sweet, but balance was achieved when it was spread on grilled bread with a whipped lardo from Duroc swine.
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When rounded out by pickled red cabbage and mustard, apple purée, smoked egg yolk, and grilled bread, the flavors achieve a rare pentagonal balance.
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True, the roasted pumpkin mash with toasted hazelnuts and fresh cheese has an obligatory air, as does the grilled bread with labneh and honey.
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The vegetable-focused dishes may include charred radicchio with bone marrow and balsamic vinegar, and olive oil-poached zucchini with capers, oregano and torn grilled bread.
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G.P. and Falchuk and I ate the clams with the grilled bread in a candlelit dining room with a fireplace off pewter dishes from Match, which I admired.
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For example, king crab croquettes are served on pan frica from Patagonia, while pulled goat meat is paired with a thick, grilled bread called churrasca from the north.
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It is the cheese platter, with six options: three (at $14) or all six (at $24), from various cheese-producing countries and regions, served with pecans, honeycomb and grilled bread.
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At LAX, a stall that specializes in seafood and sparkling wine, I had lovely smoked trout pâté with grilled bread and a glass of prosecco, which they had on tap.
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Because the kitchen prides itself on cooking from scratch, that turkey is actually roasted in-house and stacked on thick grilled bread with avocado, peppers, Swiss cheese and spicy mayo ($12).
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I snack on the grilled bread and shrimp while he sets up, but after the whole tray comes back—nearly untouched by Desmond Howard, Lee Corso, et al—I really attack it.
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The food makes a good first impression: Upon guests' arrival, slices of warm grilled bread, along with a spread of the day (we had a tasty hummus), are brought to the table.
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But we come back to this again and again whenever we are looking for a hearty vegetarian meal because it tastes like a luxury, not a compromise, especially heaped on grilled bread.
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I used to believe that beef tartare needed to be blasted with lightning bolts of salt, mustard and other seasonings until I heaped some of I Sodi's on a long slice of grilled bread.
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I made them as I packed up my kitchen, lowering the dose of sherry vinegar and eating them plain, almost like a salad, with big pieces of grilled bread and more herbs mixed in.
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Neither one — chunks of dark chocolate softening over just-grilled bread; a whole navel orange poached in sugar syrup and then chilled — was anybody's idea of elegant, but they were somebody's idea of good.
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The easiest way to turn a sort of "meh" salad into a hearty, filling meal is to throw some nicely grilled bread into the mix, a la this classic panzanella from cooking nerd J. Kenji López-Alt.
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A marrow bone was roasted by the coals in the oven until it was on the verge of melting and begging to be mashed into grilled bread with some fermented chile and a few sprigs of peppery salad greens.
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A bunch of roasted carrots with yogurt and the nutty spice mix dukkah is dinner; a pile of lemony broccoli or broccoli rabe on grilled bread is dinner; spicy tomato soup with bread and cheese is most definitely dinner.
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Then we ate in rounds, with grilled bread to clean out the grooves in the shells, and a big, simple salad of romaine and sliced radishes, putting a dozen or so half shells on the grill every time we ran out.
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Saltines fried in canola oil are served with the ceviche and with a cold and highly appealing bowl of pickled shrimp under pink pickled onions; grilled bread slices accompany the mackerel whipped into a hummus-like orange spread with piri-piri oil.
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Before pasta, there is grilled bread with cut-up anchovies, chile oil and parsley on a bed of butter; or pale fennel shavings with orange zest and soft curls of good provolone; or a pink and juicy Italian sausage with fruity mustard and chopped broccoli rabe; or the carpaccio.
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I don't know where else you will taste pistachios and anchovies combined with skinny, leaf-bud-green leeks marinated in vinegar, or a kind of panzanella made with grilled bread, capers, fresh oregano and chunks of zucchini that are still tender after a quick poaching in olive oil.
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Much of the seafood on the menu comes from the Gulf: A by-catch tartare (the offerings vary) got a happy kick from Meyer lemon, Thai basil and aji amarillo, while braised monkfish sat in a shallow pool of saffron broth that demanded dredging by the grilled bread served with it.
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At lunch, claim one of the 222 seats for a surprise three-course menu (€2221), which recently included orbs of squash in fermented-orzo broth; flower-shaped turnips with aromatic herbs and black truffle; and a twist on pizza turca with a lamb-and-sweetbreads filling beneath grilled bread dusted with tarragon.
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If he can get past all the challenges, the food will speak for itself: nods to fine dining, such as the smoked oysters inspired by chef Andrew Brochu; dishes with rustic undertones, such as "tree tart" with birch-glazed beets, spruce-infused milk curd, and marigold in an eastern red cedar crust; and tributes to Native American cooking in the form of a red mole topped with a sunny side up duck egg and cocoa nibs, served with grilled bread.
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Generally, buffalo mozzarella is eaten with calzone, vegetable, salad (for example, insalata Caprese), on pizza (a low moisture content buffalo mozzarella is preferred), on grilled bread, with tomatoes, or by itself accompanied by olive oil.
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Roti bakar (lit. grilled bread) is an Indonesian sandwich that consists of two slices of grilled white bread and a filling, such as sugar, margarine, butter, hagelslag, chocolate spread, cheese, peanut butter, strawberry jam, or coconut jam. It is considered as alternative quick breakfast and a common street food.
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Côtes de Gascogne and Armagnac are used in cooking, and to flavour tourtières. Rural family gatherings will often include grilled chestnuts with a glass of vin bourru (sweet and in the process of fermentation, sold with no cork), as well as roste, grilled bread, rubbed with garlic or with tjonque (a sauce made from the leftover juices of pan-fried duck).
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Bruschetta (, , ) is an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. A popular dish is bruschetta with tomatoes; one recipe popular outside Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer.
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Their affinity for establishing and running small-scale entrepreneurship is most likely contributed by Sundanese tendency to be independent, carefree, egalitarian, individualistic and optimistic. They seem to abhor the rigid structure and rule of government offices. Several traditional traveling food vendors and food stalls such as Siomay, Gado-gado and Karedok, Nasi Goreng, Cendol, Bubur Ayam, Roti Bakar (grilled bread), Bubur kacang hijau (green beans congee) and Indomie instant noodle stall are notably run by Sundanese. Nevertheless, there are numbers of Sundanese that successfully carved their career as intellectuals or politicians in national politics, government offices and military positions.
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Bread, butter and margarine, sandwiches filled with ham, cheese or fruit jam, poffertjes, pannekoek and Dutch cheeses are commonly consumed by colonial Dutch and Indos during the colonial era. Some of native upperclass ningrat (nobles) and educated native were exposed to European cuisine; This cuisine was held in high esteem as the cuisine of the upper class of Dutch East Indies society. This led to adoption and fusion of European cuisine into Indonesian cuisine. Some dishes created during the colonial era were influenced by Dutch cuisine, including roti bakar (grilled bread), roti buaya, selat solo (solo salad), macaroni schotel (macaroni casserole), pastel tutup (Shepherd's pie), bistik jawa (Javanese beef steak), semur (from Dutch smoor), erten (pea soup), brenebon (kidney bean soup) and sop buntut.
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Grilled bread with jam served with sweetened milk in Bangkok Food markets in Thailand, large open air halls with permanent stalls, tend to operate as a collection of street stalls, each vendor with their own array of tables and providing (limited) service, although some resemble the regular food courts at shopping malls and large supermarkets, with service counters and the communal use of tables. Food courts and food markets offer many of the same foods as street stalls, both pre-cooked as well as made to order. Night food markets, in the form of a collection of street stalls and mobile vendors, spring up in parking lots, along busy streets, and at temple fairs and local festivals in the evenings, when the temperatures are more agreeable and people have finished work.
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