Fried Chicken and Cheesesteaks

A wonderful basic everyone should be able to make. Heat oven to about 400. (I say about because my oven DEFINITELY does not do what I tell it, and I haven't exactley figured out how much it is off) Lay slices of baguette or similar bread out on a metal cooling rack: Pop into oven, checking every couple of minutes. Remember, we are just toasting the bread - crisping it and adding a bit of color. 8-10 minutes will probably be enough. Allow to cool COMPLETELY before you store them in an airtight container. What to do with toast rounds, you ask? top with a bit of horseradish and mayonaisse, a thin slice of roast beef and a bit of red pepper for an appetizer. OR herbed cream cheese. OR serve alongside chevre (goat cheese) with hot pepper jelly. OR serve with spinach artichoke dip. OR serve with port wine cheese spread ....

A great frugal use for old bread bits, so you don't just toss them. (bread pudding, french onion soup, bread crumbs or strata would also be good uses). If I had some leftover "good" bread and it's gone a bit stale, I'll throw it in the freezer until I'm ready to use it. A good crouton makes all the difference in an otherwise boring salad (or a pureed soup!) Cut with a knife into cubes, or just rip your stale bread: Pour in a couple of tablespoons of olive oil (or melted butter) and toss until each piece has at least a bit of oil. At this you can add seasoning. Salt is a must. Other things you might add (just one or two): pepper, paprika, chili powder, thyme, oregano, garlic salt or garlic powder, powdered parmesan, rosemary. Bake at 400 or 450, but don't leave the kitchen. I ended up letting them cook about five minutes on one side, pushed them around with a heatproof spatula, and then another five minutes or so. You want them to be lightly browned, but mo...

As we continue our heat wave here in Philadelphia, here is another don't-heat-up-the-kitchen idea, which is also great for an elegant picnic. Choose a couple of types of cheese: 1 soft, semi-spreadable cheese (saint andre, brie, etc.) - serve in a chunk garnish for soft cheese: fig spread, raspberry jam, strawberry jam, marmalade ... 1 hard nuttier cheese (parrano, asiago, swiss) - cut into smaller bits 1 medium cheese, if desired (dubliner, sharp cheddar) - cut into squares sliced hard salami or summer sausage garnish for salami: whole grain mustard (I was out this time) Hearty crackers and/or sliced baguette Pate is also a wonderful addition. Or smoked salmon and cream cheese. My tray yesterday included Saint Andre Cheese, Ligonberry jam, mushroom liver pate, chianti salami, baguette, and parrano. I served with a fruit salad of cantelope and blueberries, and a separate salad of mixed greens, thousand island and thin slices of radish. You can also make a larger version o...