We’ve never had corned beef before, but recently decided to give it a try. This is our first attempt, and while we are not quite happy with the look of this sandwich, it tasted great. This was of course also another reason to get out ye olde burner, to give the Parmesan on top a little color. The burner was a Christmas gift from a couple years ago, and besides making flan (which we have yet to do), its usefulness is being seriously challenged. However, it’s coolness is unquestioned.
Another trip to good old Trader Joe’s on a rainy Friday afternoon yielded some new ingredients for sandwiches that we just had to try. Here is our first go at a chicken truffle mousse Pâté, which almost melts when heated, but tastes quite nice. The scrambled eggs was of course the brainchild of Wendie, who every few weeks has urgent cravings for scrambled eggs. And if you wonder what the letters in the background of the pictures says, this is an old Swedish container called Madam Blue used for soap (sæbe). We got these from Anders’ mother, some of the last memories of his Swedish childhood cottage near Hyltebruk.
A fresh little appetizer for parties or just for Wednesday night. It’s so easy to make, there really is no reason not to make everyday food a little more interesting. This is also our first ‘sandwich’ without bread, so we’re now starting to push the envelope of our sandwich blog :-).
Surprise your loved one with appetizers after a long day at work, and you’ll be the star of the evening.
Continue reading Appetizer: Cucumber With Smoked Salmon, Curry-Fraîche, Capers and Dill
After Thanksgiving, it’s time for the leftover turkey to reign supreme. Truth be told, we celebrated thanksgiving with friends, and forgot to bring home leftovers, so, undeterred, we cooked another turkey the next day. Just for sandwiches. Is that dedication or what !?
You need pizza sauce to make pizza, and this is a simple and good recipe for making your own homemade pizzas.
Heat all the ingredients in a pot, stirring until boiling. Turn the heat down, and let it simmer for half an hour simmering on low. If it is too wet to add to a pizza, either remove the extra liquid, or add a teaspoon of corn starch and stir it in, leaving it simmering until the liquid becomes thicker.
“Pizza!” you may be saying with increduility as you wonder at the seeming incongruity of providing pizza recipes on a sandwich blog. Well, please bear with us while we provide this rather plausible and very convincing rationale.
In Scandinavia, there is a long tradition of open-faced sandwiches (or smørrebrød as they are called in Denmark). Open-faced sandwiches are essentially bread, with layered toppings. So it’s not much of a stretch to call a pizza, a sandwich. After all, it is just that: bread with layered toppings. For the pizza purists among the readers, this might seem like too much of a stretch, but we say that pizza by any other name is still an open faced sandwich. Convinced yet?
Continue reading Smoked Salmon Pizza – The Way My Mother Never Made It
A simple appetizer, but not cheap due to the tuna. However, well worth the money if you like us love seared tuna. We got a few nice steaks at Costco and decided to make Tuna Sandwiches, and appetizers from the leftovers. This is one of them, and it belong in the very tasty food group 🙂
The day before we made this sandwich, Wendie cooked an amazing pork tenderloin based on an Alton Brown recipe. It is perhaps the best tenderloin I’ve ever had. Having also recently visited a Chinese grocery store, we had a few king mushrooms in our refrigerator, so we thought they would go brilliantly with the pork. We chose the pecorino romano cheese to add a little saltiness, the vinaigrette dressing to make it a bit more moist. And so, one thing led to another, and we ended up with this fantastic sandwich. It’s messy to eat, but it really brings out the best in the leftover pork. Enjoy.
Wanting desperately to create something fantastic, our recent endeavors into the world of pasta-making inspired these two sandwiches. Well actually, it was perhaps one part inspiration and two parts madness (at least, according to Wendie). She thinks that this was a waste of perfectly good ravioli but I was not to be deterred on this quest. The sandwiches were both reasonably tolerable, but they were neither great nor amazing. However, in the interest of full disclosure, they do warrant a cautionary mention on the blog.
Perhaps some of you have ideas for improvements, or just need a extreme discouragement from taking this culinary road less travelled. In either case, I present the result of two days of making homemade pasta (an otherwise fantastic butternut squash reduction inside our own ravioli) that resulted in these two extra extra large raviolis on sandwiches.
Continue reading Butternut Squash Ravioli Sandwiches – an Experiment in Futility
We recently discovered a great food store in Little Italy in San Diego. It should be noted that Little Italy is very aptly named, since it’s basically just one street. You blink, you miss it. If you are of Italian descent, please move to San Diego so we can add a couple more streets. In Little Italy, we found Assenti’s Pasta, a wonderful little delicatessen shop where you can get fresh pasta of all shapes and forms. Arriving there at 5:59pm we were simply happy traffic had not delayed us more, and positively exuberant that Assenti let us in. Yes, we had a rushed 5 minute shopping spree, but it was great. Here we found muffaletta and tuscan bean spread as well as fresh pasta (which weren’t really for sandwiches, although Anders tried and failed).
This sandwich is our first using the muffaletta, is was delicious. It fell a bit apart due to the iceberg lettuce, which became very slippery with the oil from the muffaletta and the melted cheese. We had to add toothpicks to hold it all together long enough to take pictures.
