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 […]
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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 […]
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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 moreThe French for garlic is ail, and this week’s recipe if for aioli, a thick emulsion of garlic, oil, and (usually) egg from the Mediterranean. Nowadays you see the name used for all sorts of flavored mayonnaises – wasabi aioli, pomegranate aioli, that sort of thing — but if it’s not thick as butter and redolent of garlic, it’s just […]
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