I have an obsession. I love buying cookbooks. And not just the easy-to-make weeknight recipe books but super hard and complicated cookbooks produced by amazing chefs that have some of the best restaurants in the nation (some of them ~ the world). When I buy these cookbooks I read through them with post-it notes flagging countless recipes I want to cook. But I rarely cook them. I’m not even a very good cook. I also have run out of space for them on my bookshelf. So before the cookbooks take over my house I think I should use them… cook with them.
So here’s my project: to cook every recipe in my fancy-smancy cookbooks. And to document them here, as I hope my blog obsession will force me to actually cook these recipes so that I can blog about them.
March 9, 2009
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This is pretty much as easy as it gets. Toast the bread. Add chocolate to the bread. Please chocolate topped bread in oven for about 5 minutes at 200 degrees F. Drizzle with olive oil, sprinkle a little salt on top, and serve.
