One of our crazy experiments finally paid off. The addition of the salad dressing to this bread takes this simple sandwich to a whole new level. The bread, after toasting, is moist but yet crunchy. The dressing adds a ‘zing‘ to the ham. This sandwich reminds us of Woodstock: a mixed bag of nuts making sweet music together. Feel the love, add the dressing!
Roasted duck is a great treat, although the price for a duck in Poway is ridiculous. This is a sandwich we forgot to post dating all the way back to Christmas 2009. The cranberry relish was homemade, and just went perfect with the Spanish Valdeon cheese and the duck. For all you kids out there, it is very likely this was in fact Donald Duck. We’re sorry, we really are, we just couldn’t help ourselves (he was delicious).
After making our Costco Sandwiches (of which one is part of the March 2010 Costco Connection magazine), we still had some leftover corned beef coleslaw… And as the saying goes, “Naked Women Learn To Make Sandwiches and Trade for Clothes,” so we whipped up this little beaut. We love potato sandwiches, and we find that adding the cheese below the tomato changes the way the flavors hit the mouth when you bite into the sandwich. You are not immediately overwhelmed with cheese, but rather you have a chance to taste the potato before the coleslaw and cheese takes over. The pumpkin seeds in the coleslaw are fantastic by the way, and we’ve started to add pumpkin seeds to several of our sandwiches and pizzas with great success.
Combining something sweet with something spicy is an old tradition that has come back into fashion. It is no longer uncommon to see chili-infused chocolate in grocery stores, and the reason is of course that it works. We bought some amazing honey in Jamaica, which brings the best out in this great cheese, the Rembrandt extra aged Gouda. The smoked paprika takes it up a notch. The simple life.
When I was a kid, one of my absolute favorite things about visiting our summer cottage in Sweden was the prospect of Swedish meatballs. Not just any Swedish meatballs, but a specific brand. We would always stop on the way to the house to get provisions at the local grocery store chain, and I remember running down the aisles to find the meatballs. My mother would cook them on a frying pan until they were quite dark, but not really burned. She would use lots of butter (where we use olive oil), and we would all sit and munch on meatballs and mashed potatoes while the house warmed up. Good times!
So, it was with great surprise I found one day these very same meatballs were being sold in the local Ikea in San Diego. What are the odds! Celebrating my Swedish childhood, I decided to create a Swamerican (Swedish-American) sandwich. I still prefer the meatballs without condiments – just by themselves, but as sandwiches come, this wasn’t half bad at all !
Potatoes are probably the national vegetable of Denmark. In fact, every year every Dane consumes on average 73 Kg potatoes (160 pounds). Potatoes au Gratin is one of our favorite ways of cooking potatoes, and one of the few ways that Wendie actually likes. It is of course a rather creamy affair, so we don’t do it very often. Recently we indulged ourselves, which left us with a bit of leftovers. Undaunted by the scornful look from Wendie, I went ahead and created this little beaut, a potato au gratin sandwich. What’s not to love when it comes to starch on starch?
Potatoes Au Gratin Recipe
- 1 pound of potatoes
- 1/2 onion, cut into slices
- 2 minced garlic cloves
- salt and pepper to taste
- 1 cup heavy cream
- 1/4 cup milk
- 1/4 cup water
- 2 tsp smoked paprika
- 1 cup grated Parmesan cheese
- Optionally: Add 3 tsp butter, spread out on top before baking.
Slice the potatoes into 1/4 inch thick slices. Lay them out in a casserole. Mix everything else together and pour over the potatoes. If the cheese stays on top then mix it in. Place casserole in the middle of a pre-heated oven at 400 degrees for 45 minutes. If the potatoes starts getting burned, turn oven down to 450, and cover with aluminum foil. Leave them an additional 10 minutes in that case. We have a very bad oven, we know.
Recipe for Roasted Garlic Mayo
- 5 roasted garlic
- 3 tsp mustard
- 4 tbs mayo
Smash the garlics to a pulp with a fork, then mix in the mustard and mayonnaise. Continue reading Roasted Garlic Mayonnaise
Chicken Salad Recipe
- 4 roasted garlic
- 3 tbs Mayo
- 1 tsp fennel seeds (anis)
- 1/4 grated onion
- 1 tsp smoked paprika
- 1 grated garlic
- 1/2 tsp pepper
- 1/2 tsp Salt
- 2 tsp Tarragon Mustard
- 5 oz chicken pieces (picked from roasted chicken)
Mash the roasted garlic to a pulp with a fork, then mix all the ingredients in a bowl. Rejoyce, you are done!
Continue reading Chicken Salad
During a recent visit to an Asian grocery store, we found some bread called “Banh Da”. Honestly, we’re not sure if that’s the manufacturer or the bread type, as it’s all in Vietnamese. It’s a rice bread, and it says on the package it’s made entirely from rice flour and water. We’re not quite sure what all the little black spots are, or how it got so shiny, but it’s all part of the mystery we guess. So, we decided to try it out with a seared salmon appetizer arrangement.
The Little Pizza That Could!
This is a pizza made from leftovers in all aspects. The dough is actually from our lavash crackers, so it’s a little bit sweet from the Jamaican honey. The Italian Salsa Verde is from a tasting we did with a caterer for our upcoming wedding. The ham is the last of our Jamaican pineapple Christmas ham. Basically we got one of those inexplicable pizza-cravings while making lavash crackers and quickly improvised the little pizza that could.
Well, well, it seems we are to be featured in the upcoming Costco Connection magazine (March), with one of our recipes. We’re very excited of course, so make sure you read the next one carefully :). This was planned back in December, which means we spent Christmas contemplating St. Patrick’s Day inspired sandwiches. This is the one that was not chosen to be in the magazine, but which we really loved. It’s based on corned beef naturally, and it has a little green in it. We hope you enjoy, and check back at the end of February to see which one made the (cold) cut…
There are so many ways one can use falafel to make sandwiches besides the traditional pita bread. Here we have combined it with Italian ciabatta bread because we love that, hot chili sauce because it’s traditional for at least the European Pita style, roasted garlic because it complements the falafel well and Italian Salsa Verde because it brings any food a little closer to food-nirvana (No seriously, add some to your next pizza, sandwich, paste, rice or potatoes and see for yourself). The salsa verde is very close to pesto, bu is a lot more lemony which adds a great flavor.
You may think this is an odd looking giant patty, and you would be right. But there is a reason of course; the patty is stuffed with feta cheese. So take a step back and say “woooa”, then re-evaluate your first impression. Quite frankly, we forgot to take a photo with a cross-cut, so someday we’re going to have to make this again. Until that happens you can always try it yourself, it’s gooood.
While driving home from an exhausting day shopping for a new kitchen (who knew there were so many options for beveling), we passed Miami Grille. Well, we passed were it used to be before it went out of business. I guess Poway wasn’t the right place for a $15 sandwich place after all (and let’s not forget tax and tips!). Anyway, this gave us a sudden craving for a Cuban sandwiches, which as we neared our home faded into a craving for ‘something Cuban inspired.’
So, browsing the web for a couple of base sauces, we read them, ignored most, and invented our own. We made both a marinade and a dipping sauce, marinated the meat overnight, and put together this sandwich the next day. It was moist, tender, and awesomely garlicky. Love it.