All posts filed under: Lunch

The Sandwich Diaries ~ Egg Salad

Alright, I’m a fan of mayonnaise-based sandwich spreads. Why? Because I’m basically a lazy person. Nothing says quick eats than slicing some of that tangzhong bread, opening a container and spreading on a little (or a lot… in my case) of some ready-made spreadable stuff… Easy peasy – lunch is done. Besides, these days I’ve taken to making my own mayonnaise since I can’t find a full bodied, soy-free mayo that doesn’t taste like Miracle Whip mixed with cole slaw dressing. (I’m more the tart Duke’s, or Hellman’s kind of guy). And while I’m at it… that’s something else that’s kinda cranking my rice krispies.. so to speak. Why can’t companies that do make  a canola oil based mayo, simply use the exact same recipe as their regular mayo – and just substitute the oils. They never do. They want to monkey around with the formulation – change the ingredients – make it sweeter……. As though the American diet doesn’t already have enough sugar floating around in it. Any who…. I’m making my own… … …

The Sandwich Diaries – You Can’t Tuna Piano…

… but you can Tuna Fish. Since I’ve been looking back at some of my favorites in the meat-n-slab-o-bread world, I’d be remiss if I didn’t talk about the Tuna Melt… What? Of course you can combine fish and cheese. Besides, no one really considers canned tuna a fish, anyway. I used to have a friend that vehemently declared he was (ahem) “allergic” to fish… absolutely refused to eat it. However, he lived on tuna fish pizza, tuna sammiches, and lox. One day after watching him make quick work of 2 slices of fishy pie, I confronted him. “Tuna isn’t fish… it comes in a can.” I gave him a black eye. So… Tuna Melt. It’s a bit of a hazy history. Since canned tuna came into being in the US somewheres around 1903 as a way of extending shelf life and feeding the growing industrial machine, recipes and procedures began popping up almost immediately with ways to prepare it. First came the tuna salad. And yes, it’s pretty much the same recipe most people …

The Sandwich Diaries – Parma – Roma and Cabra, Oh My!

I’m not a fan of fad equipment. I have an immersion blender, not because it was the coolest thing on the Williams~Sonoma catalogue, but because I used one (a very large one) for years in my commercial  kitchens. I still use a percolator for my coffee most mornings, and It took me years to buy my first food processor. I don’t see the sense in buying, what ends up being, a very expensive piece of equipment that does one thing… and one thing only… usually not very well. The panini press is just one of those things. All powered up and shiny, they’ll cost you something short of two and a half bucks And, the non-electric version at W~S or Le Creuset will run you around $85.00… … .. . . . it’s a piece of cast iron with a handle.. … no thank you. With a press you want 2 basic things – 1.)  something that will create nifty little crunchy nooks and crannies. And 2.) something with some weight to it that will provide …

Some days…

… it’s about the food. Some days, it’s all about the technique and process. Some days… well, it’s just about me… and what makes me feel good. Today is one of those days. Cheese makes me happy… lots of cheese. Thank the lord that lactose intolerant gene thingy passed me by All dressed up Spreading a little mayo on the outside of the bread before grilling keeps the grilled cheese from burning and makes for some sexy browned goodness about 3 min per side over medium heat should do it Tomato Soup makes me happy, too… That’s one can of tomato soup, one can of milk and a half a can of tomato juice. The “new and improved” Campbell’s Soup is markedly too sweet. Like lambs to the slaughter A suitably large bowl is a necessity Guaranteed to put the stops to any bad day Or, if that doesn’t do it… chunk the sammich up and douse it with soup.

Corn Chowder and the Blustery Day

The wind has howled around the bluff for most of the week. This morning we woke to temps in the high 30’s, very dark clouds and the threat of cold rain and sleet. Ah!… fall in the North Georgia Mountains. I sat at my desk this morning watching the sleet bounce off the pavement outside and thought.. “What today needs is soup… really hearty soup….  Chowder.“ … and just to set things in concrete – a friend of mine was saying how she felt like making corn chowder today. It was an omen…. and you don’t mess with omens.   Fresh Corn  and Roasted Poblano Chowder Serves 8 Ingredients 2 Tablespoons Olive Oil 1 Large Onion – Diced 1 Clove Garlic – Crushed 1 Cup Salt Pork (or Panchetta) – diced into 1/4″cubes 1 Teaspoon Fresh Thyme 1/2 Cup All Purpose Flour 1 Large Box (48 Ounces) Chicken Stock 3 Cups Milk 1 Cup Water 2 Large (or 3 small) Yukon Gold Potatoes, Peeled and Cut into 1/2″ dubes 5 Ears of Corn (mixed white …

Gluten-Free Crepes and a Sandwich (sideways, sort of…)

Eggs Used – 8 To be honest – I don’t make very good crepes. They always come out too pancake-y, too tough, too dough-y. I know it isn’t the recipe – it’s me. Which is probably why I came up with what I call the poor man’s version. Essentially, it was a teaspoon of self rising flour blended into an egg and cooked dry on a  non-stick griddle.   not..very..glamorous I know… but crepes are just vehicles to do other things with. So, if I cheat a little on the wrapper, I can spend more time on the good stuff that goes inside….right? I mean, are you really that upset when your hot-dogs come encased in those manufactured protein sleeves as opposed to, well….. intestines? yeah… So, back to the crepes…. Even though the easy way works pretty darned well, the egg crepes still lacked a little  in the taste department. I’ve been playing around with gluten-free baking mixes for almost a year now, and using xanthan gum as one of the additives to create …