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Sandwiches are perfect.
They are portable, they include bread, the filling can be anything you want, they are usually pretty easy to put together, and in this case, they are made ahead of time, so they are great for adventures or weeknight dinners or bag lunches or picnics. And they are really great for summer.
Sandwiches are perfect. These sandwiches are even perfecter.
I have made these a couple different times, most recently for a fundraising meeting at my house on a Tuesday night. I work later than most of the rest of the ladies, and needed something that I could do ahead of time so I wouldn’t spend the whole meeting cooking instead of, you know, meeting. Plus it was hot as blazes that week, and we needed to be able to stay in the living room with the AC.
These can be done with mostly meat or mostly vegetables. They could be completely vegetarian and would be delicious, and I suppose they could be all meat and cheese, though I think they might be a bit one note done that way. I recently did them with various cured meats, some pesto, some provolone and roasted peppers, and they were great. This version included grilled eggplant and squash, pesto, roasted red peppers, fresh mozzarella, and sweet capicola on a really good ciabatta that I can get at a bakery in my neighborhood. Next time I might try tapenade or olive spread of some sort. Maybe another meat or cheese or both. You can really do anything your heart desires, but don’t leave out the pesto, because that might be the best part. All the work is done the day or night before, and then the sandwiches get wrapped up and pressed under bricks in the fridge. All you have to do the day you eat them is slice them up.
Plan a picnic, or a boat ride, or a night a roof deck or even a meeting. Invite your friends. Make these sandwiches. Bask in their thanks and awe. Pack them leftovers if you have them. Bask in their thanks once more. And do it in August. It’s national sandwich month!
What I am thinking about when I am not thinking about food:
1. ALL THE BOOKS. I just finished Canada by Richard Ford. It was beautifully written. I have about eleventy hundred still on my list. The problem is they keep publishing more. Someday I am going to find a job that involves copious reading, cooking food, and writing about stuff. And then I will be happy.
2. I, like the rest of humanity, can’t stop listening to Blurred Lines. This is my new favorite version.
3. I just spent a week with 50 of the loveliest humans I know. They are fun, funny, smart, musical, kind and generous, and I am lucky that they are also my family. We have good times.
Pressed Sandwiches (makes 8 big sandwiches)
One large loaf ciabatta (two smaller would work just fine too. The ones I get are 16 or 18 inches long and about 8 inches wide. You may not be able to find them that big. Two smaller ones would work just fine!)
three large red peppers
two medium summer squash, sliced lengthwise in 1/4 inch slices
two medium zucchini, sliced lengthwise in 1/4 inch slices
one large globe eggplant, sliced lengthwise in 1/4 inch slices
1 cup of your favorite pesto
12 oz fresh mozzarella sliced in 1/4 inch slices
1/2 lb thinly sliced sweet capicola or prosciutto
olive oil for grilling
salt and freshly ground black pepper to taste
Roast the peppers in a 400 degree oven for about an hour, turning every 15 minutes or so, until the skins are charred and the peppers are soft. Remove the peppers to a bowl and cover tightly with plastic wrap to steam. Set aside for 20 minutes or so.
Meanwhile, salt the eggplant slices and let sit on paper towels for 20 minutes or so to remove the bitter liquid. At the same time, heat a grill pan over medium high heat (or an actual grill is even better!) and rub lightly with olive oil. Grill the squash, zucchini, and eggplant when they are finished salting, in batches until cooked through and soft. Set aside.
Remove the roasted peppers from the bowl and peel, stem and seed them. Slice them into wide slices and set aside.
Slice the bread in half lengthwise, and spread the pesto on the bottom half. Layer the cheese over the pesto, followed by a layer of meat. Follow that with the grilled vegetables, then the peppers, then another layer of meat. Put the second piece of bread on top and wrap tightly in plastic wrap. Find a spot in the fridge and use bricks, cans or cast iron pans to press the sandwich down overnight.
Slice the day you plan to eat it and enjoy!
It is my birthday…I’m 32.
Instead of thinking too much about that, I am going to leave you with that photo. It makes me happy. It doesn’t look like much, but it is the flotsam and jetsam left over from a Sunday brunch with my (ever growing, yay!) family. This is what Sunday is to me. It is what every day would be for me if it could. The Sunday Times and all the other remnants of a morning well spent around the table…bliss.
The cooking over the last couple of weeks has been haphazard at best, I’m working on that…I’ll be back soon!
People. Today I caught a glimpse of the End of Days. It looked an awful lot like DENIM STIRRUP PANTS BEING SOLD AT THE GAP.
What could I do but make myself a gimlet and wonder at the mysterious ways of the world? It’s certainly not what I imagined the apocalypse would look like, but apocalypse it must be.
So the hatches my friends? They are battened down. Join me, won’t you? If we’re lucky I’ll see you on the flip side.
The most perfect Vodka Gimlet (serves 1)
1.5 oz fresh squeezed lime juice (2 limes)
1.5 oz simple syrup (equal parts water and sugar, heated until sugar dissolves, and cooled)
3 oz vodka
Mix lime juice, simple syrup and vodka in a cocktail shaker (add ice if you will be serving your gimlet up.) Shake vigorously. Serve over ice. (Or up in a chilled glass.)
What did you do on your summer vacation?
To paraphrase Billy Madison “Back to work, back to work, to show my dad that I’m not a jerk…*” Retirement was F-U-N, but it’s time to get back to life. And a paycheck. I ironed my outfit, and set my alarm for 5:30 (5:30? Yeah, you heard me) and made my lunch, and cleaned most of my apartment, and I was as ready as I was ever gonna be. But I am not going to lie. I think this going back to work thing is taking a toll on me. My feet are a mess, totally not used to real shoes. They like flip flops, and in re: the four-inch heels I picked out for today that perfectly match my necklace and my toe nail polish? Pissed. Additionally, I had a dream last night that I got a $36.56 ticket for skinny dipping. Did you know they give out tickets in the amount of $36.56 for that? I was in a pond with a large group that included Zachary Levi, the actor that stars in Chuck, who also received a $36.56 ticket for skinny dipping. The others received no such ticket, as they were clothed appropriately for public swimming. Lastly, some crazy lady in striped socks and a Hawaiian shirt was staring maniacally at me this morning as we were all walking to work. Lady, it is 8 am, keep your eyes to yourself. Also, you are about to walk into something.
*Don’t be alarmed. My dad would never think I was a jerk. He is incapable of doing so, even when I am a jerk. Rent Billy Madison, then you’ll understand.
Going back to work is not for the faint of heart. But luckily, I have this to help me through the day.
That was my first day of work lunch. It is also my second day of work lunch. It is ratatouille, and it is a delight.
Ratatouille is perfect for this time of year because it is a stew of sorts with eggplant, summer squash, tomatoes, peppers, garlic, onions and herbs, and even thought it is cooked, you want to use the best and the freshest. You can roast everything, or saute everything, and the big debate is whether all the ingredients should be cooked together, or cooked separately and combined. I had a recipe all picked out, I was going to saute, and then I was reading Salon.com and an article by Francis Lam just happened to pop out at me. He has a recipe for ratatouille that he calls “weapons-grade” and it looked intriguing. I couldn’t resist, and I am so glad I didn’t, because this is the most delicious thing I have made in a long time. I am planning on stopping at the farmers’ market again tomorrow to pick up more vegetables because it is that good and I want to make gallons of it so I can stuff it into my freezer that is already so full it throws stuff at me every time I open the door. Anybody want some frozen cupcakes?
This ratatouille is a commitment. It took some time, but I did not have to be singularly devoted to it. I was able to do other things while I was making it, like cleaning, filing, watching a classic General Hospital marathon (Brenda’s back!) and planning my outfits for the week, but I would say total cook time for this is close to 3 hours. WORTH IT. It is really delicious. And even thought it has a fair amount of oil in it, it feels really healthy, which is good for the new me. The one that is going to celebrate the new job with a new workout routine. The adipose cells that have found me are getting a little too comfortable…
Ratatouille (makes a lot – for my first attempt I halved this recipe.)
adapted from Salon.com
1 head garlic, minced
3 shallots, minced
1 large onion (about 12 ounces), minced
3/4 cup of extra-virgin olive oil
Salt and pepper
2 large red peppers, stemmed, seeded, roughly chopped and puréed in the food processor
4 pounds of very good tomatoes, cored and puréed in the food processor
2½ pounds of summer squash and zucchini, ½-inch dice
1½ pounds of eggplant, diced into ½-inch cubes
Thyme and basil to taste
Start by cooking the garlic, shallot and onion in ½ cup of the olive oil over medium-low to low heat in a heavy pot so that they soften and give up their liquid. Stir and try not to let them brown. (This takes awhile.) Season lightly with salt and pepper.
Once they became pale golden and look sticky, add the puréed red pepper and stir to combine. Season lightly with salt and pepper. The pepper should have a ton of water, so let it cook down, stirring every few minutes to make sure nothing gets too caramelized and burned, you’ll have a rich, rusty jam.
Add the puréed tomatoes. Bring it to a boil, and turn it way down to cook off all its liquid. Season lightly with salt and pepper. This already tastes awesome, but you are going to continue cooking for a long time. Around this time, heat your oven to 450. Continue to stir the tomatoes occasionally, just so they don’t burn at the bottom.
Meanwhile, toss the zucchini with salt, pepper and half of the rest of the olive oil. Spread in one layer on a baking sheet (roast in batches if you have to.) Roast until the sizzling starts to slow down and the squash is browning underneath. Take it out and let it cool a bit before putting it in a big bowl. Then do the same with the eggplant, putting it in the same bowl.
When the tomato mixture has cooked down a ton, looks really thick and drier and tastes even more delightful (you’ll know it’s ready when it gives the oil back up, and sounds squishy when you stir it) chop up some thyme and basil, as much as you like, and stir the herbs into the tomato base. Carefully combine the tomato with the rest of the vegetables so that you don’t mash up your zucchini and eggplant. Serve. It’s even better the next day. Can also be frozen.
Today is B&G’s first blogiversary….it was supposed to be a free week, but I couldn’t celebrate a milestone year with stuff from the pantry, so instead, I visited the fish ladies, and bought this…
And then I proceeded to burn the skin side and smoke myself out of the kitchen. But that’s quite alright, because I just removed the skin, and added a delightful corn, mushroom leek and bacon cream sauce, and poured myself a glass of Gruner and toasted my little blog. Dinner was tasty, but not perfect, which I guess is pretty standard around here, and ultimately, quite fitting. Next time. I should have made a cake. Or cupcakes at least. But as I mentioned in my last post, I am currently brainstorming for TWO wedding cakes I have coming up this fall, so there will be plenty of baking in the next couple of days. I promise to keep you posted. But until then, Happy Blogiversary to B&G. 80 posts and almost 6,000 hits add up to a year of maintaining my sanity. Thanks for reading!
Happy Birthday to me. Back to regularly scheduled cooking tomorrow.
Oh my friends, I am HOME, itching from sunburn and lamenting the 40 degree temperatures, but mostly thrilled to be here. I missed my kitchen and my friends, but now I very much miss my Florida home and family.
I am working on getting unpacked and back and schedule, and trying to catch up with all the people I have been missing so terribly, but of course, the first thing I did was put a pot of chicken broth on the stove to restock the larder. Here is the recipe to hold you over until the real exciting cooking begins anew…(while I was down there I learned that I like CURRY!!! No kidding, there is some experimenting to come.)
You will see I like to add ginger and lemongrass to my stock if I have them in the house, even if I am not just using the stock for asian food. I like the extra pop of clean flavor that they add, but they are totally optional. When I buy lemongrass I trim both ends, peel the papery layers off and freeze them, they keep in the freezer beautifully. You may also choose not to salt the stock, in case you end up using it later with salty ingredients like sausage or soy sauce or the like.
Chicken Stock (makes 4-5 quarts)
6 lbs chicken wings
2 medium onions, peeled and quartered
3 carrots, peeled and chopped in 4-5 pieces
3 stalks celery, peeled and chopped in 4-5 pieces
4 large cloves of garlic, smashed and peeled
1 knob of ginger, about 2″ by 2″ peeled (optional)
1 stalk lemongrass, trimmed and papery layers removed, chopped in 4-5 pieces (optional)
small handful black peppercorns
pinch of kosher salt
4 bay leaves
In a large stock pot (I use a 12 qt. pot) cover the chicken wings with water and bring to a boil. Drain the chicken wings and set aside while you wash the pot. This initial boil will remove a lot of the gunk that you would end up straining off at the end. A quick step that helps a lot in the long run. Add the wings and all the remaining ingredients to the clean pot and cover with 6 quarts of water. Bring to a boil over high heat, then reduce heat to low and simmer for several hours-5 or 6 is my standard. You can’t really overdo it. Let it sit on the stove while you are doing whatever else you have to do that day. Remove the solids from the stock by pouring it into another large pot or bowl through a colander. Wash the original pot, place back on the stove and set a strainer lined with cheesecloth over the top. (If you don’t have cheesecloth a paper towel or a coffee filter will work.) Pour the stock back into the original pot through the strainer. At this point you have a lovely clear stock that is ready for freezing. I like to freeze mine in ziploc bags two cups at a time.
Bread and Ginger is on the road. I am currently in the supposed-to-be-sunny-and-warm oasis that is the east coast of Florida, visiting family and hanging out with very cute children. It is not exactly the tropical environment that would set my heart aflutter, but I am wearing light pants, short sleeve shirts and the occasional pair of flip flops, so the improvement over the weather at home is vast. I’ll take it. I have been trying to get back into the habit of running, I have played some tennis and eaten some sushi. All good things, but I miss my kitchen BAD. I have not cooked a thing but a grilled cheese since I got here. I am feeling a little lost. That’s all about to change though. I will be making the short ribs from the football gathering by request. I will of course take a picture or two, and I will post about them again, and this time, I will include a recipe.
But in the meantime, since I owe you a new post, I am going to talk about pizza. I have mentioned various tarts and pizzas on here several times, so I thought now was the time to really share.
I love savory tarts and pizzas. They are everything from light, easy to eat appetizers to full, filling meals. I have made deep dish roasted vegetable tarts,
and onion-y custard-y tarts,
which I will talk about at some point, no doubt, but today, I want to talk about flatbread like tarts. For instance…
The base for these delights is the Figs pizza dough recipe, courtesy of Mr. Todd English. It is a great crispy all-purpose dough. Recently I have used it for pizza (red sauce, mozzarella, mushrooms, onions and black olives, if you please) a Gorgonzola dolce, red onion, pear and capricola tart, and an asparagus, bacon and fontina cheese tart with sunny side eggs. Whatever the toppings, this gets baked on an pre-heated pizza stone in a 500 degree oven. The bottom gets crispy and brown and the toppings get delicious and all is well in the world.
Figs Pizza Dough (makes 4 9-10″ pizzas – each pizza serves one or two people)
Courtesy of The Figs Table by Todd English
1/4 cup whole wheat flour
3 1/2 cups all-purpose flour plus additional for rolling
2 tsp (1/4 ounce) fresh yeast
2 tsp kosher salt
2 tsp sugar
2 tsp olive oil
1 2/3 cups lukewarm water
Place the whole wheat flour, all purpose flour; yeast, salt, and sugar in a mixer fitted with a dough hook. While the mixer is running, gradually add the oil and water. Knead on low speed until the dough is firm and smooth, about 10 minutes.
Divide the dough into four balls, about 7 1/2 ounces each. Line two cookie sheets with parchment paper. Place two balls on a sheet and cover with a damp towel. Let them rise in a warm spot until they have doubled in bulk, about 2 hours. (I have frozen both before and after the rise, either works.) About an hour into the rise time, put a pizza stone on the floor of the oven and pre heat the oven to 500 degrees. If you do not have a pizza stone, get one. They are cheap and you can often find them in the home section of TJ Maxx or Marshalls or Home Goods. If need be, you can turn a cast iron skillet upside down, and use that as your pizza stone. Results are similar.
To roll out the dough: Dab your fingers in flour and then place 1 ball on a generously floured work surface and press down in the center with the tips of your fingers, spreading the dough with your hand. When the dough has doubled in width, use a floured rolling pin and roll out until it is very thin, like flatbread. The outer border should be a little thicker than the inner circle. Pick the dough up with a spatula or the back of a knife, allowing it to fold up almost like an umbrella and transfer it to a paddle. Do not worry that the pizza is not round, you are looking for; an 8- to 10-inch shape, a cross between an oval and a rectangle.
Cover with your favorite toppings, traditional pizza or otherwise.
That one is a personal fave. To make it even better, add morel mushrooms, or if you don’t have those, add a couple of fried eggs after you pull it out of the oven.
I have also added sweet capricola to that combo to great effect. I was not able to capture it on film very well.
So there you go. Be creative. Enjoy, let me know how it goes. I will leave you with a tip. I LOVE LOVE LOVE fresh mozzarella, however, this is a really wet thin dough, and fresh mozz is just too watery for good results, you end up with a soggy mess. I have had much better results with regular whole milk grocery store mozzarella.
I will also leave you with a list of things I am missing terribly…
And now, I am off to Publix to stock up on the required ingredients (or as I like to think of them, pantry staples-I mean really…I need to get SOY SAUCE!) for the braised short ribs redux. I would normally feel silly making such decadent things in tropical climes. But it is 45 degrees down here today, so it is really quite fitting.