Have you visited the Falmouth Service Center table? Two weeks ago, David Hearne was there showing us how to make “Veggie Pinwheels,” slices of whole-wheat tortilla wraps, packed with fresh crunchy vegetables. David volunteers with the Service Center, doing food demos, and these colorful wraps are a hit whenever …
This week’s sammie: BLP A peachy sandwich. With bacon. Think BLT, with a twist. For each sandwich: 2 slices toasted sandwich bread 2 slices thick-cut bacon I small to medium-size ripe peach, washed, sliced into rounds 1 tsp. honey pinch of salt dash of hot …
Next time scup is on offer at the dock, make fish tacos. Plenty for 2 flour tortillas: ½ cup finely shredded red cabbage 1 lime (half for squeezing, rest for wedges) salt 4 – 5 small cherry tomatoes, quartered 2 tsp. chopped red onion ½ …
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 …
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 …
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 …
Hand-chopped pesto, enough for 2-3 sandwiches: 1 small juicy clove garlic Scant ¼ tsp. coarse salt 3 Tbs. coarsely chopped parsley 1 Tbs. coarsely chopped basil, mint, or hyssop leaves, or a mixture 1 ½ Tbs. or so olive oil For each sandwich: Long, slanting …
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 …
Fava bean spread: About 1 1/2 cups shelled fava beans sea salt and freshly ground pepper 1 large clove garlic, finely sliced 1 TBSP chopped parsley 1 tsp finely sliced mint grated lemon zest 2-3 tsp lemon juice 2-3 TBSP olive oil For each sandwich: …
Cucumber tea sandwiches For each sandwich: 2 thin slices of bread, cut from a square Pullman loaf unsalted butter, at room temperature about half a small cucumber, peeled sea salt and freshly ground pepper squeeze lemon juice (optional) Generously butter thin slices of bread …
Scape Pesto Crostini, Goats Cheese, Sugar Snaps 1 small bundle tender scapes (enough to make 1/2 cup scapes cut into pea-sized pieces) 1 Tbs. shelled sugar snap peas 1 Tbs. shelled, roasted, unsalted peanuts 1 Tbs. chopped cilantro 4-5 Tbs. or so olive oil 1-2 …
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 …
This week’s market sandwich pops with color. It’s made with nasturtium flowers and leaves which are slightly peppery, and blue chive blossoms, sweet and only mildly oniony. The other main ingredient is Cloumage, a soft fresh cheese, sold at the market from Olio di Melli’s …
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 …
Our weekly recipes will be focusing on sandwiches this year – sandwiches interpreted in the broadest and loosest sense, including tartines, flatbreads, rolls (some fairly classic, some breaking all the rules) plus all kinds of quick-pickles, fixings and sandwich fillips. This week: herb-butter from scratch …
Per person: 1 egg 1 slice white, rye or light whole-wheat bread ½ Tablespoon room-temperature butter ½ Tablespoon or so olive oil salt and freshly-ground pepper Crack your egg into a little cup. Butter bread on both sides. Stamp out a 2 to 2 ½ …
Spring rolls, made with rice paper rounds, are lighter than the usual sandwich wraps, and very versatile. The young Falmouth chef who concocted this recipe, Shefali Singh, mostly uses regular rice wrappers from Amber Waves. She gets tofu from Windfall Market; unless you’re vegetarian or …
Our first recipe of the season features poached eggs. Add a poached egg and a simple sandwich becomes brunch or supper. If you suffer from fear-of-poaching, you might want to try this method. As a general rule, the fresher the egg, the easier it is …
Micro-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 …