Beets and Sour Cream on Crunchy Rye

Ingredients

8 oz cooked beets
1 teaspoon balsamic vinegar
1 teaspoon wholegrain mustard
2 tablespoons olive oil
3 slices of light rye bread
1/3 cup sour cream

Method

  1. Cut the beets into 1/4 inch slices, then cut in the opposite direction to make thin matchsticks. Put in a bowl.
  2. Put the vinegar, mustard, and oil in another bowl, whisk well, then pour it over the beets and toss gently, making sure they are well coated.
  3. Cut each slice of bread into fourths and toast on both sides under a preheated broiler or on a ridged stovetop grill-pan.
  4. Arrange on a plate, add a dollop of sour cream to each piece of toast, then put some sliced beets on top and serve.

Makes 12 pieces.

Source: On Toast


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Best Beef Burgers

Ingredients

2 pounds ground chuck
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
coarse salt and fresh ground pepper
4 hamburger buns

Suggested Accompaniments

Cheese slices
Sliced beefsteak tomatoes
Red and white onions (raw or grilled)
Ketchup
Mustard
Pickles
Mayonnaise
Boston lettuce leaves

Method

  1. Heat the grill to high.
  2. In a medium bowl, use a fork to gently combine the ground chuck with the Dijon mustard and Worcestershire sauce. Season generously with salt and pepper. Gently form the mixture into four 1-inch-thick patties.
  3. Place the patties on the hottest part of the grill. Sear until browned, 1 to 2 minutes per side. Move the patties to the cooler part of the grill. Continue grilling until desired doneness, 4 to 8 minutes per side.
  4. Split the hamburger buns and toast on the grill if you like. Place a burger on each bun and serve with the desired accompaniments.

Makes 4 servings.

Source: Great Food Fast


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Russian Chicken Cutlets

Ingredients

2 slices sandwich bread
1/4 cup half and half cream
2 to 2-1/2 cups uncooked ground chicken
2 tsp salt
1/4 tsp freshly ground white pepper
1/2 cup finely chopped fresh mushrooms
6 tbsp butter
1-1/2 cup sifted all-purpose flour
1 egg, well beaten
2 cups fine dry bread crumbs
vegetable oil
2 tbsp lemon juice
2 egg yolks, beaten
1/8 tsp cayenne pepper

Method

  1. Remove crusts from the bread and place the bread in a large bowl. Pour the cream over the bread and let stand until all the liquid is absorbed.
  2. Add the chicken, 1 teaspoon salt, pepper, mushrooms and 2 tablespoons of softened butter and mix until well
    blended. Chill for at least 1 hour so that the mixture will be easy to handle.

  3. Shape into 12 cutlets. Coat each cutlet with flour, then dip into the egg. Coat with bread crumbs, pressing crumbs on firmly. Chill for 1 hour longer to set the coating.
  4. Fill a large heavy skillet 1/4 inch deep with vegetable oil and place over medium heat until hot. Add the cutlets and fry until browned on both sides. Drain on paper toweling and keep warm.
  5. Combine the lemon juice and egg yolks in the top of a double boiler and blend thoroughly. Place over hot water and add 2 tablespoons of butter. Beat with a whisk until smooth and thoroughly blended.
  6. Cut remaining 2 tablespoons butter into small pieces, then add to the egg yolk mixture, 1 piece at a time, beating until smooth after each addition. Remove from water and stir in remaining salt and the cayenne pepper. Place in a sauceboat.
  7. Place the cutlets on a serving platter and serve with the sauce.

Makes 12 servings.

Source: The Creative Cooking Course


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Crab Cake Toasts

Ingredients

3 slices good white bread, crusts removed
2 tbsp milk
2 tbsp butter, melted
6 oz canned crabmeat, drained, or 5 oz fresh or frozen crabmeat, thawed if frozen
1 green chili, seeded and chopped
1 scallion, finely chopped
salt and pepper
lemon wedges, to garnish

Method

  1. Place one piece of bread on a plate and spoon the milk evenly over it. Let stand for a few minutes. Brush the remaining slices lightly on both sides with butter.
  2. Mix the crabmeat, chili, and scallion in a bowl. Mash the soaked bread with a fork and mix it with the crabmeat, scraping in the milk off the plate. Stir in the remaining melted butter and season to taste.
  3. Preheat the broiler on a medium—high setting and toast the buttered bread until crisp and golden on both sides.
  4. Top with the crab mixture, spreading it evenly right over the edges, and forking the surface slightly so that it is not too smooth.
  5. Place under the broiler for about 3 minutes, until the creamy topping is browned.
  6. Serve at once, garnished with lemon wedges so that their juice can be squeezed over the crab.

Makes 2 to 4 servings.

Source: Toast It!


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Sticky Sautéed Bananas on Toast

Ingredients

4 tablespoons butter, plus extra for spreading
3 perfectly ripe bananas, sliced
2 tablespoons brown sugar
1 tablespoon brandy
1/2 lime
2 thick slices of challah or white bread
heavy cream or vanilla ice cream, to serve

Method

  1. Melt the butter in a nonstick skillet until sizzling, then add the bananas and sauté for about 2 minutes. Turn them over, sprinkle with the brown sugar, and continue cooking for a further 2-3 minutes, gently nudging the bananas around the skillet, but taking care not to break them up.
  2. Add the brandy and cook for 1 minute more until the bananas are soft and tender, letting the juices bubble. Remove the pan from the heat, squeeze over the lime juice, and shake the bananas to mix.
  3. Lightly toast the bread on both sides, add the bananas, and top with cream or a generous scoop of vanilla ice cream. Serve immediately

Makes 2 servings.

Source: On Toast


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