Today we smoked toast. I was looking to make a flavored bread crumb for a coating and it just sort of happened. I made a bunch of texas toast and smoked it. The offspring are even more exciting than the original idea of flavored crumbs. First, I took the crusts and cooked them with milk, pureed that, dried it out and sprinkled it with ginger-cinnamon sugar. Smoked cinnamon toast; more on that later. The next dish is simple, straight forward and comfortable for our arriving guests. We are serving chicken on smoked toast with braised leeks and creamed maitake mushrooms. The smoked crumbs will be for later, flavored with garlic powder and espelette pepper.
We put the smoked cinnamon toast right to work with chartreuse glazed banana, sour strawberries, and bulghur-chipotle-dried fruit ice cream. A mouthful, and tasty too.
