Really nice ripe tomatoes are starting to roll into the market. So for this week’s sandwich, we’re smooshing tomatoes onto bread for Pan con Tomate. In Spain, Pan con Tomate is eaten as is, or topped with paper-thin slices of dry-cured ham, or cheese. Here’s a market version, tweaked up with fresh herbs, from our early days, before our recipes […]
Read more
Per sandwich: 2 slices sandwich loaf (e.g Pain D’Avignon White French Pullman) 1 ½ tsp. or so butter 2 Tbs. blueberries, well-dried, plus a few for garnish 1 tsp. sugar 1 Tbs. light or heavy cream ½ tsp. maple syrup drop of vanilla essence pinch of salt beaten egg (use whole egg if making several sandwiches or just the yolk […]
Read more
Spanking fresh bluefish is often available from the Machaca. For this week’s sandwich, we’re giving the fish a hint of smoke and pairing it with summer corn. Corn salad, enough for 2 sandwiches: 1 ear of fresh corn squeeze of lime juice 1Tbs. sliced scallion greens 1 Tbs. mayonnaise, home-made or Hellmann’s 1 Tbs. sliced cilantro leaves For each sandwich: […]
Read more
Now that summer is here, it’s time for garden sandwiches. Lots of vegetables from your kitchen garden or market, an egg, and a dressing spiked with mustard powder. Eat these juicy sandwiches as soon as you’ve made them, preferably outdoors, with napkins. Or serve them as an open sandwich, with the top slice of bread on the side (or omitted […]
Read more
Per Sandwich: 2 slices good white bread, e.g Pain D’Avignon’s white French Pullman unsalted or very lightly salted butter 3-4 ripe strawberries, thickly sliced 1-2 Tbs. sugar 2 Tbs. or so whipped cream Thoroughly butter two pieces of bread. The butter acts as water-proofing. Cover one piece with sliced strawberries. Sprinkle with sugar (for crunch as much as for taste.) […]
Read more
Per Sandwich: 1 egg salt, black pepper 1 Tbs. Hellman’s mayonnaise ¼ tsp. lemon juice ¼ cup pea greens, washed and dried olive oil, squeeze lemon juice 1 radish, well washed, with a little of its tail and greens left on Lower egg into a pan of boiling salted water, let water come back to a full boil, then dial […]
Read moreOne final tomato recipe before summer tomatoes peter out – a creamy tomato soup, using just a few spoonfuls of cream. Potatoes give this soup its smooth, soothing texture. Add some crisp cheesy croutons and you have yourself a warm bowl of comfort food. Serves 4. Tomato soup with cheese croutons 1 large white onion, finely chopped ¼ (quarter) cup […]
Read moreThis week’s recipe is for Summer Pudding, originally a British dessert made with fresh redcurrants, blackcurrants, raspberries—and, traditionally, a good, non-gummy bread. (If bread strikes you as weird, try slices of plain pound cake.) The bread soaks up the berry juices, staining the pudding red. Blackcurrants, are hard to come by here, but you can substitute blueberries and toss in […]
Read moreToo hot to cook recently, so this week’s recipe involves marination, and minimal heat. Goat’s cheese is often marinated. But we used the appealing, not-too-sharp feta brought by the Farm Institute — a feta even non-feta-eaters can love. The cheese is sold as a neat cake floating in a container of water. Drain the cake and, for this recipe, slice […]
Read moreMicro-greens are baby-plants with cut stems and leaves, as opposed to sprouts which are germinated seeds, eaten roots and all. Chefs love piling the little greens into tangled stacks on top of a nice piece of fish or meat – they add instant hits of flavor and texture and look so appealingly fresh. Use them to dress up scrambled eggs, […]
Read more