Open Faced by Kaplan, Karen -- Read -- Imperial Library of Trantor

Index

Introduction Tartines

Boursin, Roquette, and Radish Lentil and Sausage Salad Flageolet Beans, Roast Lamb, and Shallots Ratatouille Anchoïade, Roasted Bell Peppers, Goat Cheese, and Basil Potatoes, Bayonne Ham, and Raclette Cheese Sautéed Belgian Endive, Blue Cheese, Walnuts, and Honey Roasted Bone Marrow with Pickled Red Onions and Watercress Provençal Tuna and Vegetable Salad Creamy Leeks with Cremini and Chanterelle Mushrooms

Bruschette and Crostini

Tomato, Garlic, and Basil Prosciutto, Pecorino Romano-Roasted Asparagus, and Gremolata Fava Bean Purée with Sautéed Escarole Dried Fig Jam, Pancetta, and Gorgonzola Dolce Peperonata and Ricotta Salata Sautéed Radicchio, Speck, and Mozzarella Arugula, Bresaola, Parmesan, and Oven-Roasted Tomatoes Sautéed Mushrooms and Taleggio Cheese White Bean Purée with Roasted Garlic, Herbs, and Fried Sage Leaves Sautéed Sausage and Four Cheeses Herbed Ricotta and Sautéed Zucchini with Lemon Three Flavors Caponata

Montaditos and Tomato Toasts

Mallorcan Tomato Toasts Catalan Tomato Toasts Piperrada Chickpeas, Spinach, and Chorizo Fried Eggplant with Honey and Mint Sardines and Piquillo Peppers with Garlic Mayonnaise Tortilla Española with Romesco Sauce Jamón Serrano, Manchego Cheese, Quince Paste, and Spanish Mayonnaise Cider and Honey-Scented Onion Marmalade, Cabrales Cheese, and Hazelnuts Garlic Shrimp

From Smørrebrød to Smörgås

Smoked Herring Salad Roast Beef with Horseradish-Cornichon Cream Roast Chicken, Asparagus, and Peas in Tarragon Cream Gravlax with Honey Mustard Dill Sauce Potato and Shrimp Fish Cakes with Remoulade Sauce Pork Sausages with Lingonberry Jam Roast Pork with Braised Red Cabbage Meatballs with Beet and Apple Salad Jarlsberg Cheese and Tomato with Marinated Cucumber Salad

Butterbrote and Butterbrodi

Chicken Schnitzel Herbed Cream Cheese with Shredded Radish and Carrot Salad Sauerkraut, Sausage, and Cheese Quark and Sautéed Apples with Lemon and Thyme German Potatoes and Fried Eggs Scrambled Eggs with Sour Cream and Caviar Chopped Livers, Sautéed Onions, and Hard-Boiled Eggs Russian Salad Crab and Corn Salad Smoked Fish with Horseradish, Chives, and Lemon Butter

From Benedict to Rarebit

Brown Soda Bread Classic Eggs Benedict The Hot Brown Curried Egg Salad with Mango Chutney, Raisins, and Cashews Traditional Molletes with Pico de Gallo Molletes with Black Beans and Rajas Welsh Rarebit Beans on Toast Tuna Fish Salad Hummus with Greek Salad and Yogurt Jill’s Avocado Toasts

Acknowledgments About the Author Metric Conversion Chart