Spring has arrived in San Diego. The weather is warm, our vegetable beds are loaded with freshly planted tomatoes, and we are just finishing a couple retainer walls that give us a few hundred more feet of planting space. Life is good. And to celebrate, we made this lovely (and simple) roast beef panini sandwich.
NO matter how much we want to push the envelope for sandwiches, we can’t possible fit this posting into that category. However, after growing fava beans over the winter (they call it winter here in San Diego, but it’s really similar to spring in Denmark), we have a tremendous harvest. Wendie came up with an amazing recipe for fresh fava beans, and in a moment of optimism, we decided to make a youtube video of the entire process.
And so, ladies and gentlemen, for once we have a non-sandwich recipe, and a video to go with it. Please let us know if this is something you want to see more of in the future, and what you think of the video. Wendie didn’t want me to tape her head for some reason, but if we do more I’ll make it happen to avoid further ‘headless presentations’ 🙂
On the scene reporting from Portland, Jamaica at the Frenchman’s cove: Juici Patty with coco bread.
In Jamaica, patties are made from a sort of think filo-dough with various fillings: Chicken (spicy), beef, lobster, shrimp, vegetable or soy. They are sold from a chains of stores spread over the island, each of which are as hunger inducing as staring at cardboard. However, don’t let their boring interior put you off.
Essentially two major chains are vying for the hearts of the locals: Tastee, the original chain, and Juici Patty, the copy-chain. Having tried both, I have to join the revolution and vote for Juici Patty. Their patties are more crunchy, and with better filling. On warning though, if you click on the link, your computer will start playing some pretty awful music without warning. Such is the power of marketing and sales in Jamaica…
For the purposes of this review, I chose a chicken patty, with coco bread. I realize this is odd, taking a patty which is already baked in dough, and then wrapping it in even more bread. But, this is the way of the local, and who am I to argue with cultural traditions. The coco bread also justifies the review, since anything wrapped in bread is a sandwich in our book.
There are occasions when my enthusiasm goes a bit overboard… This is one such occasion, where dinner turned into a monster sandwich. By the way, nerd moment; the top photo reminds me of the “alien” in the movie of the same name. Anyone see the resemblance?
Occasionally simple is king. Crispbread, Goat cheese and fig-walnut compete turned our afternoon into afternoon delight.
I guess we have to admit it… we love smoked salmon, and use it often on sandwiches. Over the years we’ve posted many variations that might seem similar, but all serve as a reminder of how easy it can be to add variation to your sandwiches by just changing a few key ingredients. This is no different.
Super simple tasty mid-day treat, whip it up in 5 minutes flat for green happiness.
Last weekend I decided to try making Pane Siciliano bread. It’s not an easy decision, as it is a three day process which involves overnight rising in the refrigerator, twice. On day one, I made the Pâte Fermentée, which was stored overnight to get some taste. The next day, the Pâte Fermentée was used as ingredient in the Pane Siciliano dough, which again, was set to rise overnight. The last day, I removed the dough to get room temperature, but something had gone wrong. The bread had not risen. Or maybe it had. It was hard to say. It was about 75% larger than the day before, but surely not doubled. Also, it had flattened out. This typically means there is not more rise to be had, so the only choice at that time was to bake it.
Sometimes we do crazy stuff to our sandwiches which doesn’t work out so well, like our infamous pasta-sandwich. If you don’t try it how would you know, right? This time we did crazy stuff, and it worked out wonderfully, although by any stretch of the imagination this sandwich should not have worked. Perhaps one really can’t do any evil with seared tuna….
Continuing our tradition of declaring pizzas ‘a kind of sandwich,’ we present this shrimp pizza with pesto sauce and smoked paprika. Like the pizzas that went before it, it descends from our 15 week pizz-off Friday end-of-week celebration stint. We’ve come to love these Fridays, and hope to start anew soon albeit with a different theme (Yet to be determined, maybe tapas?).
There is something oddly alien and organic about beech mushrooms that just makes them pop in photos. As an added benefit, they also taste really good, and you can usually pick up a bunch from your local Asian grocery store. Cut of the base where they are all connected and treat them like ordinary mushrooms after that. This sandwich brings out the best of the mushrooms, because they are so prominent compared to the other ingredients. We opted for a brief sautéing with olive oil and thyme.
After a visit to the local 99c Market (Asian grocery store), we got inspired by their roasted ducks and decided to make a panini sandwich. We have to admit though, the duck was of pretty poor quality which ruined the sandwich once we ate it, but if we had had a decently home-roasted duck we both feel confident this would have been a great sandwich. We also partly made this because of Ujin, who at the time had been interviewing us for an article in a Chinese youth-magazine. Respectfully we named the sandwich after her.
We’re not sure this is a classic Danish open faced sandwich in the sense that the toppings are a bit untraditional. Fried sage and Dukkah? That’s not what you would typically see in a Danish sandwich shop. But the concept is very typical: Meatball sandwiches are seen everywhere and classic toppings includes sweet pickles, lettuce and mushrooms. We just improvised on the theme, adding a bit of San Diego flair…
I love it when I can turn Anders on to new and/or previously unloved foods. Much of our experience of food comes from our earliest introduction as children and it seems that taste memory is the longest memory. He must have had a bad introduction to anchovy as a child and hated it because he just cannot abide the stuff. Well he couldn’t until he had this pizza. Still, I can see how a child would be unenthusiastic about anchovies – salty, oily, and fishy. Lucky for me I wasn’t introduced to this taste trilogy until I was in college. A Bulgarian friend gave me a slice of fresh bread with butter and anchovies sprinkled with lemon juice. It was a delight and I have loved it ever since.
This pizza made an equal convert out of Anders: anchovies, with lemon slices, mozzarella, goat cheese and caramelized onions. The look on his face when I mentioned it – consternation. The look after his first bite – rhapsody!