Raquel Pelzel’s cookbook “Toast” offers 50 recipes ranging from sweet to savory, easy to complex. From a simple toast prepared in just minutes with smashed tater tots, a fried egg and hot sauce, to a more involved sesame and honey-barbecue fried chicken option, the collection surprises its reader with the realization that you can put anything on toast to create a delicious meal or snack. I love that the recipes are arranged by season. Right now, as we transition between produce at the farmer’s markets, it’s a great time to follow recipes from both the summer and fall sections. Consider the crab and avocado toast (tomatillos are still available) and the hakurei turnips, poached chicken and apple butter toast by guest contributor Hugh Acheson as the weather gets colder. Try your hand at the recipe in the recipe box to the right.
Adapted from Toast: The Cookbook by Raquel Pelzel (Phaidon, $24.95, September 2015)
Sweet Hakurei turnips, originally from Japan, can be found at farmers’ markets
from early spring throughout the fall. Georgia-based chef Hugh Acheson—of Five & Ten, The National, Empire State South, and The Florence—poaches chicken thighs and the turnips in chicken stock before piling them on olive oil–fried bread. Acheson sautés the turnip greens with garlic and uses them to top the toast.
• 2 tablespoons (30 g) unsalted butter
• ½ small yellow onion, very finely chopped
• ½ celery stalk, very finely chopped
• 1 sprig fresh thyme
• 2 bay leaves
• 2 cups (475 ml) chicken stock or broth
• 2 bone-in, skinless chicken thighs
• ½ teaspoon kosher (coarse) salt
• 8 small Hakurei turnips, unpeeled, greens reserved, turnips quartered