You can never, ever, go wrong with this anatomy for a sandwich: crust, spread, something crunchy, something moist, and something savory. This simple formula has made some seriously classic sandwiches. Whenever I come across a sandwich in my path that I don’t particularly like, it’s always missing one of these elements. Open any fridge in any household and, dorm room kiddie fridges aside, you can almost always find the ingredients to make something delectable for lunch that fits between two slices of bread.2 Comments » Keep reading »
Sandwiches are curious foods. While leavened bread has been eaten with food since 4000 BCE, the sandwich wasn’t conceived until the 18th century. Its predecessor was presumably a fresher open-faced version of the English trenchers, where slices of meat and butter were placed atop stale bread “plates.” The story goes that John Montagu, 4th Earl of Sandwich, England conceived of the food as a convenient way to eat without skipping a hand at cards (Hawaii was also originally named The Sandwich Islands after the Earl).Leave a comment » Keep reading »
Being a perceptive cook really means doing the bidding of your food. It’s a good day when you just happen to have a molasses sweet and cornmeal gritty anadama bread (from the Bread Baker’s Apprentice) that is crying out for some grilled cheese and tomatoes. If on that day it happens to be 80 degrees (seriously?) and both your cheese and brow are sweating, you just pair it with a little acidic salad to refresh your palate.4 Comments » Keep reading »
On our recent trip to the Brooklyn Flea, we sampled some of these tasty Lebni yogurts from Likitsakos Specialty Foods. Sweetened with honey and spiked with vanilla extract, these yogurts are rich and creamy, and flavored with things like real blackberries, almonds, and grapes.1 Comment » Keep reading »
Choosing a healthy diet today isn’t easy. When I was a kid, class and religion still dictated most of our eating habits. Nowadays pollution, GMO, obesity, and big industry further complicate our choices. The concern over eating a tuna fish sandwich back then was the stink. Today it’s such a loaded issue I take pause before publishing the recipe.2 Comments » Keep reading »
Skinless boneless Organic chicken breast cut into strips, marinated overnight in a good blend of flavors, and cooked in a pan is a good thing to have on hand. Kind of like a good balsamic. Just saying. Two breasts cooked two ways can give you sandwiches and salads for the whole week.
The background of fresh lemon and tarragon can be enhanced or altered altogether to suit other recipes. Below I give both a sandwich and a salad that will enhance the marinated chicken, and also to make for an easy shopping list.4 Comments » Keep reading »
Do yourself a favor. Make this for lunch tomorrow. A little party with smokey, spicy, and sweet is a good break from the monitor. These eggplant and shishitos came from the Union Square Greenmarket. The nightshades in this recipe are not skinned or seeded, so anyone avoiding the toxins beware. IMO spicy capsicums and larger eggplants are better skinned, but the smaller, milder ones are better whole (seeds and all). I also really love roasted garlic rubbed on toast, or roasted and just popped in your mouth. So, admittedly, when I assembled these sandwiches this morning I ate one clove and rubbed the other on the toasts.3 Comments » Keep reading »
This egg salad is wet and hot and makes you want to tongue it. Unlike that hideous grayed out shit you know you’ve had for lunch at the local deli. You won’t be sorry you spent the extra 20 to make the mayo from scratch. If you are, get off my blog NOW. If you dare, eat this sandwich with some mouth-puckeringly salty and rough to the tongue potato chips.2 Comments » Keep reading »
Homemade nut butter is unequaled. It is shocking, even to me, how different a freshly roasted nut tastes from a store-bought one. Even the organic, yada yada brands won’t do your butter justice. Homemade butters are easy, allow you to control the ingredients and texture, and give you the opportunity to spike them anyway you like.
Now for choice of nuts. IMO, cashews just rule, full stop. They have the most flavor, if you’re OK with the fat and calories (it is a nut butter, people, after all). Almonds are obviously the wonder nut, but as a butter they usually wind up bitter, and are best roasted and popped directly in your mouth. As for peanuts, they are actually a hypoallergenic seed, and although much of the world lives off this nut, it is best avoided (expect for your occasional splurge for some Jiffy). Walnuts and pecans are also good to try out.
Find a store that sells in bulk, so you don’t get charged up the ass. It goes without saying organic is better, if you can spend the extra $$$ (1lb organic is around $15, while I’ve seen conventional for under $4). Hopefully this is not your first time weighing a beer against an organic tomato. [Otherwise: hello newbie, join us. How much do you care about your body?] Try out this cashew recipe for a start.Leave a comment » Keep reading »
I have a thing for olives and chicken. In this recipe, the sweetness of the caramelized onions pairs nicely with the savory chicken salad. Tarragon is not appreciated enough. It’s a little sweet, has a licorice flavor and a hint of cinnamon.Leave a comment » Keep reading »