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Posts Tagged ‘Sandwich’

Ham It Up

In Food on September 20, 2012 at 2:09 pm

If I had to pick just one sandwich to eat for the rest of my life, it would have to be this one: ham, butter, mustard, baguette. Sounds simple enough but this sandwich is all about the details. First, my father has the butcher slice regular old Boars Head ham as thin as prosciutto. Nothing fancy, but when sliced paper thin it becomes something very special. Next, he slices up a baguette from Bouchon Bakery and slathers with salted butter.

Finally, the sandwiches get a generous lashing of Mendocino Hot & Sweet Mustard, which truly makes the sandwich. Each time I visit, I stock up on mustard but now I need look no further than the 405. I just spied this very jar at Farmshop in the Brentwood Country Mart.

Green Goddess Grilled Cheese

In Food, Recipes on June 16, 2012 at 2:02 pm

For Father’s Day, we got my husband a new DeLonghi panini press and for our maiden voyage decided to christen it with Green Goddess Grilled Cheese—a sandwich that includes three of my favorite things: cheese, tarragon, anchovy. I can’t tell you what a winning combo this is—the combination of oozy cheeses with the tangy Green Goddess goodness will have to speak for itself. I believe the original inspiration for this sandwich comes from the Panini Happy blog, but we threw ours together using what we had in the fridge. I grabbed some basil, tarragon, chives and Italian parsley from the back yard.

I threw that in the mini Cuisinart along with some chopped shallots, minced garlic and a generous squirt of anchovy paste. I prefer to use the paste because you can keep a tube on hand at all times and you don’t have to worry about those pesky little anchovy bones from the tinned variety.

I added a splash of white wine vinegar along with a few ounces of crème fraîche, although you could also use sour cream, and then gave it a whir.

Don’t worry about adding any salt—the anchovy paste will take care of that. The herb mixture then went into a bowl with grated cheddar and mozzarella cheeses and then generously spread on slices of whole wheat. Fresh sourdough would have been far better.

We then brushed the sandwiches with a little olive oil and put them into the press for about six or seven minutes they reached melted perfection. We gobbled them up in seconds flat. And then my husband made himself another… Happy Father’s Day!

The Foodinista’s Green Goddess Grilled Cheese

Makes 4 sandwiches

1 tablespoon chopped tarragon

1 tablespoon chopped basil

1 tablespoon chopped Italian parsley

1 tablespoon chopped chives

1 large garlic clove, minced

1 tablespoon minced shallot

1 teaspoon anchovy paste

2 teaspoons white wine vinegar

3-4 ounces crème fraîche

1 cup grated cheddar

1 cup grated mozzarella

8 slices of sourdough bread (or favorite sliced bread)

Olive oil

Heat panini press to medium. Meanwhile, add first 9 ingredients to the bowl of a mini food processor and pulse to blend. In a separate bowl, add cheeses and herb mixture. Mix to combine. Lay out bread and top four slices with about 1/2 cup of mixture each. Cover with remaining four slices. Brush bread with olive oil. Grill in panini press for 6-7 minutes, or until cheese has melted.

Swimming with Sharks

In Baby Love, Food on May 6, 2011 at 12:00 pm

Like most little boys, my own little boy is obsessed with sharks. Sharks and dinosaurs. Most mornings this is what breakfast looks like:

He comes by the obsession honestly. His grandfather was college roommates with Peter Benchley, who wrote Jaws, and one of the book’s characters is named after Tiny G’s grandfather!

But what really sealed the deal was a recent visit with my in-laws in Gulf Stream, Fla., during which Tiny G went to see the daily shark feeding at the nearby Sandoway House. He went bonkers every time one of the nurse sharks came up to the edge in search of a snack.

A couple weeks ago at Sur la Table, I saw a shark cookie cutter for $1. Cookie cutters are great for adding a little intrigue to a kid’s sandwich. I made three different shark sammies. Two of his favorites: one peanut butter, one hummus. And then a third decoy, what we called “shark attack.” This one was cream cheese and red pepper tapenade, which on ordinary bread would have been rejected. But, when billed as a shark attack

…. Tiny G gobbled it up faster than you can yell SHARK!

Bacon, Fried Egg, Manchego, Tomato Sandwich with Sriracha Aioli

In Food, Recipes on January 7, 2011 at 9:59 pm

I am missing my husband, who is in Las Vegas for CES this week, something terrible. But when the cat’s away, the mouse will stay up past midnight drinking cava with her book club girls and then crave like the dickens a fried egg sandwich the following day. Fortunately, I had all the fixings, including bacon, a sliver of Manchego left over from book club last night and half a boule of Homeboy Industries whole grain bread. In a bowl, I mixed together a little brown sugar, cayenne and cracked black pepper.

I liberally sprinkled the mixture on top of a couple slices of bacon and baked them at 350 F degrees for 20 minutes. Then I flipped the slices and cooked another 15 minutes until they were crispy and caramelized. (Caramelized bacon = crack.)

While the bacon was cooking, I mixed a little mayo and Sriracha together in a bowl and then slathered it on two thick slices of bread. Then a slice of tomato from my CSA farm box this week, a fried egg, and a few shavings of Manchego got topped with that naughty, naughty bacon.

It was perfect in every way except one: that my one true love wasn’t here to enjoy it with me.

Beer-Battered Sweetwater Oyster Po’ Boy with Bacon Remoulade

In Food, Out of Town on December 28, 2010 at 9:15 pm

What was my favorite sammie of 2010? This one. Why? Allow these two words to sink in: Bacon. Remoulade. It’s a good thing I don’t live closer to Hog Island Oyster Company at Napa’s Oxbow Public Market or we’d be in big trouble. Since we’re among friends here, I confess that I had two of these po’ boys in as many days last week when I was visiting my parents for Christmas. My sister staged an intervention when I began making noise about returning for a third. Here’s the not-so-skinny: Four beer-battered and fried Hog Island Sweetwater oysters atop a bed of bacon remoulade on a toasted potato bun. Those sweet and briny Sweetwaters against that smoky remoulade with just a squeeze of lime juice is just about as good as it gets.

Grilled Pimento Cheese Sandwiches

In Food on December 6, 2010 at 8:48 pm

This past weekend at our holiday party, I made three combos of tea sandwiches, which I sliced into little quarters. Thank the lord I ran out of bread on Friday night before I ran out of pimento cheese! I had a little of the cheese mixture left over in a bowl, which I hid in the back of the fridge.

The recipe comes from my friend and colleague Andrew Knowlton, Bon Appétit‘s restaurant editor. He was curious to know how this Southern classic would play in Los Angeles, and play well it did. In fact, I’ve never had so many people bug me for a recipe. I cannot imagine the deluge had I served the sandwiches grilled as I did for my husband and I yesterday afternoon. The secret, in my book, to a perfect grilled cheese is to butter the outside of the slice of bread and not the pan.

Slather a generous amount of pimento cheese between two slices, and then place in a grill pan over medium-low heat to ensure even melting on the inside, crispy toasty goodness on the outside.

Because I cannot for the life of me find my panini lid, I made a makeshift panini press by placing a heavy tarte tartin pan on top of the sandwiches to press them down for a crispy crust.

It worked. It worked well. Really well.

Momofuku Pickles

In Food, Recipes on December 5, 2010 at 9:06 am

My favorite sandwich growing up in England was cucumber with butter. And if they are cut up into kicky little quarters, all the better. Tea sammies are, in my book, pretty much the bomb. And it occurred to me the other day that they would be the perfect way to feed a crowd. For our holiday bash on Friday night, I knew I wanted to do radish slathered with my favorite Irish butter and sprinkled with gray sea salt. And then I’ve been dying to try my friend Andrew Knowlton’s family recipe for Pimento Cheese. I mentioned as much to my friend Hugh, who came up with a third option—a totally inspired riff on David Chang’s pork buns: bacon with pickles, cilantro and hoisin. I love it! I made a batch of Chang’s vinegar pickles and you can’t believe how easy these are and they payoff is HUGE. You can do this with any vegetables you want to pickle. And ideally you want to really pack the jar with vegetables. But what you really, really want to do is to buy the cookbook. But I digress.

Momofuku Vinegar Pickles, Master Recipe

1 cup water, piping hot from tap

1/2 rice wine vinegar

6 tablespoons sugar

2 1/4 teaspoons kosher salt

2 large cucumbers, thinly sliced

Combine water, vinegar, sugar, and salt in a mixing bowl and stir until the sugar dissolves.

Pack the cucumbers into a quart container. Pour brine over vegetables, cover and refrigerate. Allow to sit 3-4 days at a minimum, a week for optimum flavor. Pickles will keep for at least a month.

Fried Egg Sandwich with Sriracha Aioli

In Food, Media, Recipes on October 23, 2010 at 9:19 am

I unabashedly consider myself something of an expert in the field of Fried Egg Sandwiches. The morning after my sister and I ran the 2007 Los Angeles Marathon, we hobbled over to BLD for their exemplary version with Neuske’s thick cut bacon and Gruyère on sourdough. Claire and I are also regulars at Huckleberry Café in Santa Monica. After a Saturday morning run out at the beach, we hit Huckleberry for a version that includes Niman Ranch bacon and arugula on country bread (and the blueberry corn cake is out of this world). It’s a little heavy handed with the arugula but delicious all the same. Check it out:

Not to be outdone by The Oaks Gourmet in Hollywood with their ooey gooey Breakfast Sandwich loaded with fried egg, fresh mozzarella, pancetta, basil and garlic oil on Tuscan sourdough.

But—I humbly submit—the best version is served up at home, thanks to my “secret” weapon: Sriracha aioli. Sriracha is a staple in southern California—a Thai-style chile and garlic sauce that finds its way into all manner of goodness. Yesterday, I shared the recipe for my fried egg sandwich over on Herman Miller’s LIFEWORK blog in an ongoing series called “Good Taste.” It’s a carefully built sandwich that balances nutty, spicy flavors with the warm comfort of a fried egg. I actually prefer a chewy, nutty multigrain bread to sourdough in the mix. (Rudi’s Organic 7 Grain with Flax avail at Whole Foods makes a surprisingly good one.) One thing I forgot to add in that recipe is to sprinkle a teeny bit of pimentòn over the egg for a subtle smokey note. In the meantime, here’s a peek at mixing my not-so-secret Sriracha sauce, a dollop of mayo and a squirt of Sriracha. Voilà! And is epic on a cheeseburger, too:

For The Foodinista’s Fried Egg Sandwich recipe, click HERE.

Football Sandwiches

In Food on September 12, 2010 at 1:27 pm

My new favorite discovery is Dixie Caviar—a delicious blog devoted to Southern cooking. Its author, Nealey Catherine Dozier, is one of those effortlessly chic Southerners who can whip up a batch of THE WORLD’S BEST FOOTBALL SANDWICHES the morning after a night of Jäger bombs out on the town in Atlanta. Only Southern women can pull this sort of thing off. The rest of us watch in awe.

Back at Chez Foodinista, yours truly—who was born below the Mason-Dixon—tried out Nealey’s football sandwiches for Mr. Foodinista, whose beloved New York Giants played their first (winning!) game today. Mr. Foodinista, it should be noted, was born WAY above the Mason-Dixon. Like in Switzerland. But that didn’t stop him from devouring several of these sammies and going back for more. They’re a sort of ham and swiss slider drizzled with dijon poppy seed sauce that bake in the oven until the Swiss gets all melty. Nealey’s recipe will feed a crowd, but this time I made just 8 sliders. Here they are going into the oven:

Thank you, Dixie Caviar, for this divine football fare. Can’t wait to check back for more!

For recipe, click HERE.

Garlic Scape Pesto

In Food, Out of Town on June 30, 2010 at 5:53 am

Most days hearing the words “garlic scape” will send me into orbit faster than just about any two words in the English language, thanks to a gentleman I once knew who lived to pontificate about cows nibbling on garlic scapes. Precious doesn’t begin to cover it. But here in Vermont, ALL I want to talk about are garlic scapes. They’re the green shoots or stalks that grow out of the garlic head and are much milder in flavor without the bitter bite. My sister-in-law Kate likes to chop them up in salads, which I love. My new favorite discovery, however, is garlic scape pesto! I bought a jar from Singing Cedars Farmstead at the Dorset Farmers Market on Sunday and am smitten.

We’ve tossed it with mozzarella and farmstand cherry tomatoes, and slathered it on toast.

And today, I made an epic sammie with garlic scape pesto, sliced turkey, cherry tomatoes and swiss on toasted whole grain. If you have a favorite garlic scape pesto recipe, I’d love to try it when we get back home. I’ve found a few inspirations online (some with pinenuts, others with almonds) so hope to be able to perfect this new fave.