Showing posts with label Sandwiches. Show all posts
Showing posts with label Sandwiches. Show all posts

Monday, April 28, 2014

Mushroom "BLT"s with Basil Mayonnaise from Chef Rich Landau of Vedge Restaurant, Philadelphia

      Richard Landau is a chef in Philadelphia at a vegetarian restaurant called “Vedge”.  He and his wife, Katie Jacoby, are also authors of a cookbook by the same name (The Experiment 2013).  In the run up to the book’s publication, Rich contributed this recipe to Food and Wine magazine.  It's an incarnation of one of my favorite sandwiches, the BLT.  But instead of the B, he pressed Oyster Mushrooms into service.  The result is a stunning take on the original.  Meaty and full of flavor.  Pick the right bread and you'll be in heaven.  
      The firm, meaty texture of the mushroom takes the place of the Bacon.  Now anyone who has ever had
Really Good Bread makes
a really great sandwich.
the misfortune to taste what the vegan stand-in for bacon is, will give this substitution a standing O.   I made these for a light supper.  Andrew and I couldn’t get over how good they were.   I used the “tomatoes on the vine” and they passed muster. But I couldn’t help think how glorious this will taste once we are in tomato season.  I also opted for a really great loaf of seeded rye bread which I toasted and spread with the easy-to-make basil mayonnaise.  A couple of romaine lettuce leaves, the tomato slice and the sautéed mushrooms, lots of salt and pepper and voila, a meatless meal in no time. I made this for the two of us.  It could easily be doubled but beware, you will want to eat every one you can get your hands on. 

Sunday, March 9, 2014

Direct from St Barth via Vietnam: The Banh Mi Sandwich

We’ve brought you a post featuring the Banh Mi, the signature sandwich of Vietnam, once before.  We’ve shown you how to make one with ground pork .  But just before we left New York for our annual stay in St.
Epicerie Boulud's Banh Mi 
Barthelemy in the French West Indies, we tucked into one at our favorite neighborhood Banh Mi provider, Epicerie Boulud on Broadway and 64th Street.  I realized this particular version would be a snap to put together in St. Barth, land of pate, smoked ham and Merquez sausages.  All I had to do was to pickle some carrots and shallots, load up on Dijon Mayonnaise and I’d have it made.  Banh Mi is a very forgiving sandwich.  This is because the actual translation from the Vietnamese for Banh Mi is ‘Bread’—all kinds of bread.  More specifically, it refers to the Baguette, introduced by the French when Vietnam was a French colony, a part of Indochine.  In Vietnam, the baguette is a single serve item, a far shorter loaf than we’re accustomed to in the States or even in St. Barths.  But the character of the baguette here closely mimics the Vietnamese ideal—a thinner crust and an airier crumb.  So we had the perfect ingredients for the perfect Banh Mi.

Thursday, January 2, 2014

Philly Cheesesteaks all gussied up...another way to use that leftover Roast Beef

         From the numbers of people who have clicked on James Beard’s Roast Beef Hash recipe just this week (1703 and counting), my guess is there’s a lot of Prime Rib leftover from our Holiday menus.  That’s the case here and after I’d made the hash, I still had a surfeit of delicious and wildly expensive beef.  I have a tremendous weakness for Philadelphia Cheesesteaks, which is generally satisfied by visits to a food truck that’s stationed right on the corner of our New York City street.  Their version is about as basic as you can get:  Thinly sliced beef goes on the flat top where it’s cooked till it’s grey.  Onions, mayo and green peppers are optional. Cheese Whiz is not.  The finished combination is loaded into a soft bun and handed over in a sheath of aluminum foil.  I can’t vouch for the legitimacy of the Potluck Café Truck’s  version. I only know they are my guilty pleasure about once a month. So as I stared at the remaining roast, I decided to see if I could make a reasonable facsimile of the original.  I ended up with quite a fancy version that might not fly in Philadelphia but which sure hit the spot.

Wednesday, July 3, 2013

The perfect sandwich for summer: Patricia Wells' Pan Bagnat

“When my husband and I acquired our farmhouse in Provence…, our visits were generally limited to weekend getaways from Paris. For the train ride back to the city, a snack was essential, and pan bagnat, or "bathed bread," the Provençal sandwich found at every bakery and market in the region, became our standby. It's inexpensive, travels well, and includes many of our favorite Provençal ingredients: tomatoes, local bell peppers, black niçoise olives, anchovies and tuna, salt, and pepper—a salade niçoise, effectively, between slices of crusty bread. I'd prepare the sandwiches on Saturday, scooping out some of the crumb of the bread, then letting the pan bagnat marinate, tightly wrapped and weighted down in the refrigerator, until departure time the next day, which always made for moist and satisfying sandwiches.” You have no idea how I wish I didn’t have to add the quotation marks around these words from Patricia Wells,  in her most recent book —“Salad as a Meal” (William Morrow, 2011).  Because if there was ever anywhere on earth I’d love to live it would be in France.  And memories of a long ago visit to Provence come sweeping back at the mere mention of Pan Bagnat.

Monday, March 11, 2013

Where to find the best Egg Sandwich in New York City

The man himself, Jim Lahey
         Strip malls are not in the New York Architectural vocabulary, thank God. But there’s something that comes awfully close on Ninth Avenue between 24th and 25th Streets.  A long low building sits on the east side of the Avenue.  It’s become a foodie destination because in one single block a former sculptor named Jim Lahey has put  together a little fiefdom.  It consists of CO., at 230 Ninth, his fantastically good Pizza place where thin crust meets some of the most inventive toppings in New York.  Think Leeks and Sausage, and Shiitake. CO. is short for Company.  But who knew that the root of the word company means “with bread” or con pane.  CO. has a communal dining room feel.  You can be seated at long tables with many other customers of if you’re feeling less companionable, there’s a wall of tables that seat parties of two or four.  You can read his treatise on Pizza in his book: “My Pizza” (Clarkson Potter 2012).  But you won’t find the best Egg Sandwich in New York there.  For that, you need to go next door.

Tuesday, February 26, 2013

Where to find The Best Cuban Sandwich in New York? Not in any's yours to be had on the street.

This must be the place...
         "Food Truck Wars" on the Food Network have given a face to America’s passion for street food and pop-up food destinations.  Most of what you see on Television are high tech trucks that would give an RV a run for its money.  New York has had street food for as long as I can remember.  Before there were food trucks, there were hundreds of food carts. The smell of chestnuts in fall, the steam rising from the hot dog vendors' carts, the roasted peanuts sold on every corner, are all as New York as the Empire State Building. To this day they are literally one a block and, in midtown, some cluster together to form outdoor food courts.  In my neighborhood on the Upper West Side, we get occasional weekend visits from some of the big guys like ­­­“Gorilla Cheese”, “Wafels and Dinges” and “The Treats Truck”.  But on any given day two kinds of carts take up positions on nearby street corners.  There are the Halal carts which serve Middle Eastern kabobs and endless plates of rice and chicken.  Then there are the Mexican food carts.  And it was here that I discovered New York’s best Cuban Sandwich, right outside the Chase bank at 70th and Broadway.

Monday, September 17, 2012

Our 325th Post! Melissa Clark's Quick Banh Mi with Pickled Carrots and Daikon

         Today marks another milestone on Chewing the Fat. It’s our 325th post and sometime in the very near future we will achieve our 300,000th page view.  Not bad for a couple of self-taught cooks who just love to bake and cook and have never had a lesson in our lives. But that was the whole idea when we started: If we can cook it or bake it, you can cook it or bake it.   And although it may appear that we are whizzes in the kitchen, I can quite promise you that Andrew and I do not share our bombs—our soufflés that flop, our spice mixtures gone haywire, our cakes that didn’t rise.  We never publish anything that didn’t turn out right until it does turn out right.  I think this is why when we get comments from Mary in Oyster Bay, Kate in Alberta, Lauren in Dallas or Bubbles in Montreal, I am always so pleased that they really use the recipes we post, that their guests and/or husbands love their cooking.  So here’s to all of us who get our kicks in the kitchen, who love discovering new tastes, new adventures in cooking old favorites and new ways to please everyone who comes to our table. And one more thing:  Just when I think what can I possibly cook today? How can I find something new to share with our readers?  Along comes a recipe like today’s Banh Mi sandwich with its Pickled Carrots and Daikon.  And for the first time, I made my own pickles in all of 30 minutes flat.  And guess what? If I can make my own pickles, you can too.