Jamie Oliver Contest Winner 3: Terribly Testy About Toast

And for the final Cookstr/Jamie Oliver Contest winner… I choose an old friend here at SippitySup. I choose Nick at imafoodblog. I admit at first I was a bit put off by his entry.

I mean have you seen his posts on Brioche?

He pits 3 master recipes against each other and prepares all 3 in his own kitchen. He then meticulously records the results and reports back over 5 separate postings! This is mighty!

But then I have one little contest and he turns in a recipe for TOAST!

Toast. I thinks he is messin’ with Sup. This calls for retaliation.

And you know what the best retaliation is? I’ll send him the Jamie Oliver game. I think I know how his mind works. He’ll get that thing in his hot little hands and he won’t be able to put it down.

He won’t have time for anything else! No more Brioche. No more Beer. No more BLOGGING!  Ha!  I am sooo evil…

How to Make Restaurant Quality Grilled Bread Without a Grill

Do you want to make beautiful, grilled bread? (He means toast) Don’t have access to a grill (He means toaster)?
This post is about a home kitchen process that produces results of a similar ilk.

The bread-basket is always one of my favorite experiences dining out.

Homemade bread is daunting task for those unfamiliar with its preparation.
Though those in the know are aware of its relative ease and unsurpassed
quality (He means himself and he’s bragging).

One of the most sought after effects are those magnificent,
slightly burnt, impressive grill marks. The easiest way to get them, of
course, is to use a grill. The problem is that not all home cooks have
ready access to a real grilling implement (He means to let you know that he does).

I’m talking to you apartment/condo dwellers. I have a ridiculous grill/smoker setup at a friends house in the ‘burbs, but when cooking in my metropolitan flat I often long for its comfort. That said, the effect can be emulated relatively easily inside most any kitchen (He means even yours).

This is all that is required:
A grill pan
Some bread– it can be slightly stale (Because he saving all the brioche for himself)
Grape-seed or vegetable oil
Olive oil
Salt and pepper to taste

Coat the grill pan with the grape-seed oil. Make sure to get all the ridges in the pan covered. 

I do this by swinging the pan around my kitchen like I’m trying to thwart a killer bee attack. 

Heat the pan over high heat until the oil is smoking. At this point add the sliced bread. 

Using a potholder, press the bread down into the pan. Listen for the crackling of soon-to-be-delicious grilled bread (He means toast). When black smoke and a burning smell starts to waft through the air, wait 30 more seconds. Then flip the bread
over onto its other side.

Rinse and repeat with any additional bread. 

This whole process will take a skilled cook a maximum of 10 minutes and an absolute beginner 12.5 minutes. (He means he can do it in 5). If your bread slices are thick you may want to crisp them in a toaster oven (see see!) or a real oven (He means if you even have one) briefly at 350 degrees F.

For a slightly more advanced dish, grate cheese atop the bread and put them under the broiler for about 2 minutes. (He means if you’re as advanced as he is).

Once the bread is grilled (He means toasted), drizzle with olive oil and salt and pepper
liberally–I’m talking Nancy Pelosi here (Okay now he’s just making fun of me).

Serve and be the envy of all your friends (He means if I have any friends).


Greg Henry