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'Wich of the Week: Feta Cream Cheese BLT

YumSugar — Wed, 29 Apr 2009 14:00:02 -0700

Sometimes serendipity leads me to sandwiches at the most surprising times - like when I once found myself at an antique mall, housed in an old grocery store, with a restaurant in the middle. I ordered the feta BLT, which turned out to be an unfussy yet decadent, creamy, and salty twist on the crispy classic. Luckily, the woman who owned the restaurant also had a cookbook, and I got my hands on the recipe.

I've been meaning to make this for a while now, so last week I did feta cream-cheese BLTs for dinner. Turns out, April is not only National Grilled Cheese Month, it's also BLT Month. Serendipitous, indeed. To celebrate the sandwich yourself, read more.

Feta Cream Cheese BLT
Juliet's World Cafe Cookbook

Ingredients

3 slices thick-sliced bacon
2 thick slices of ripe red tomatoes
Salt and pepper
Handful of baby spinach
Equal amounts of feta and cream cheese (about 1 1/2 tablespoons each), at room temperature
2 slices multigrain bread

Directions

Fry bacon in pan slowly until it is very crisp, but not scorched. If you are making more than six pieces at a time, put bacon on a foil or parchment covered cookie sheet in a 350 degree oven. It will take about 20 minutes, but it cooks very evenly.

Grind fresh pepper on tomatoes and salt them very lightly.

Remove any large stems from spinach.
Mix about 1 1/2 tablespoons feta and the same of cream cheese with a fork. (You can make a large batch and keep it in the fridge for about a week.)

When all your ingredients are ready, toast the bread until nice and crisp (I used the oven).
Spread one side of each slice with feta mixture and return to oven long enough to warm the feta.

Assemble the sandwich: First put tomatoes on one side, then lay on the bacon. (I let the bacon hang out in a decadent sort of way.) Then put the spinach on the other side, pressing into the feta slightly.
Close sandwich, cut in half; toothpick halves and eat immediately!

Makes one sandwich.

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A Tasty Way to Start the (New Year) Day

partysugar — Thu, 01 Jan 2009 07:00:52 -0800

Last week, I woke up (no surprises here) slightly hungover. It seems I had played ~~one~~ three too many rounds of beer pong. As I lay in bed, my head pounding, I suddenly realized I was in the best place in the world to be hungover: my parents' house - where the fridge was always stocked! Sure enough there was bacon, eggs, an assortment of cheese, and bread. It was time to make the ultimate breakfast sandwich - Thomas Keller's cheesy BLT with a fried egg. You may recognize this sandwich from the movie Spanglish. And if you've never made it, treat yourself to one today (especially if you are hungover!).

The combination of crisp bacon, oozing yolk, and melted cheese is scrumptiously sublime. The sandwich features simple ingredients in a magnificent way that is balanced in both taste and texture. Although it's extremely messy to eat, the dish is surprisingly hearty and beyond delicious. To check out this egg-cellent sandwich, read more.

Cheesy BLT With Fried Egg
From Thomas Keller

Ingredients

4 thick slices of bacon
2 slices of Monterey Jack cheese*
2 thick slices of rustic white bread, toasted and hot
1 tablespoon mayonnaise**
4 tomato slices
2 leaves of butter lettuce
1 teaspoon unsalted butter
1 large egg

Directions

In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain.
Set the Monterey Jack slices on 1 piece of toast. Spread the mayonnaise on the other slice of toast, then top with the bacon, tomato and lettuce.
In a small, nonstick skillet, melt the butter. Add the egg and fry over moderate heat, turning once, until crisp around the edge, about 4 minutes; the yolk should still be runny.
Slide the egg onto the lettuce; close the sandwich and eat right away.

Makes 1 sandwich.

*We didn't have Monterey Jack on hand, so I substituted another mild, good-melting white cheese, fontina.
**I left out the mayonnaise and didn't miss it. The runny egg provides enough moistness.

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'Wich of the Week: 'Ino's Pancetta, Lettuce, and Tomato

YumSugar — Wed, 30 Jul 2008 14:00:24 -0700

I've let Nancy Silverton's Sandwich Book languish on my desk for too long, so this weekend I finally decided to make a recipe from this famously excessive sandwich collection. (Stay tuned for a full cookbook review.) Since I was having friends over for a casual dinner, I avoided the more labor-intensive recipes in favor of a simple but delicious sandwich that would showcase the fresh tomatoes I bought that morning at the farmers market.

This PLT - pancetta, lettuce, and tomato - is a variation on the classic BLT (from New York's 'Ino) using Italian pancetta and arugula. Silverton's book is designed so that, if you choose, you can prepare each ingredient without shortcuts - for instance, braising artichokes rather than buying jarred ones or even making bread from scratch. Since the recipe called for it, I opted to make my own lemon aioli from Silverton's recipe. But despite my ambition, this dinner ended up being something of a disaster. To find out why, read more.

Though I followed the directions for baking the pancetta in the oven, my very fatty (and delicious) cuts of pork weren't crisping up enough, so I transferred them to the broiler with the intention of leaving them in just a few more minutes. But you know I mentioned I was having folks over for dinner? Well, I got a bit distracted and forgot about the pancetta until it was too late; the gourmet meat burned to a crisp. (I documented the disaster in the gallery below.)

I salvaged enough to make one PLT, but the other guests got TLTs, made with turkey I happened to have on hand. (You can see the turkey lurking in the background of the photos.) Given, the sandwiches were still tasty, even with turkey. Drizzling the tomatoes with olive oil and sprinkling them with kosher salt really brought out the summery flavor, and the lemon aioli tasted tangy, garlicky, and remarkably fresh. I substituted soft ciabatta for the sliced sourdough, and the pillowy bread went wonderfully with the Italian flavors. So I definitely recommend the recipes, with one caveat: It's better if you don't burn the pancetta.

'Ino's Pancetta, Lettuce, and Tomato
Nancy Silverton's Sandwich Book

Ingredients

1 recipe lemon aioli
8 ounces pancetta, sliced into 16 1/4-inch-thick slices
1 tablespoon extra-virgin olive oil, for drizzling over the tomatoes
2 or 3 ripe tomatoes, core end discarded, sliced into 1/4-inch-thick slices
1/2 tablespoon kosher salt
8 slices white or whole-wheat sourdough bread*
Approximately 2 cups arugula leaves, loosely packed (about 1 to 1 1/2 ounces)

Directions

Adjust the oven rack to the middle position, and preheat the oven to 350 degrees.
Place the slices of pancetta about 1/2 inch apart from each other on a baking sheet. Cook them for about 20 minutes, until they're cooked through, but not crisp.
Drizzle the olive oil over the tomato slices, and sprinkle them with salt. Allow them to sit for 5-10 minutes.
Grill the bread.
To assemble the sandwiches, spoon about 1 tablespoon of lemon aioli on one side of each slice of bread. Arrange the slices of pancetta on the bottom slices of bread, and place the tomato slices over it. Arrange the arugula on top and cover with the top slice of bread. Cut each sandwich in half on the diagonal.

Makes 4 sandwiches.

*I used one loaf of ciabatta, sliced horizontally, then cut into four separate sandwiches. Since I was using the ciabatta I skipped step 4 and left my bread untoasted.

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Lemon Aioli
Nancy Silverton's Sandwich Book

Ingredients

2-3 garlic cloves, peeled and chopped (about 1 tablespoon)
1 teaspoon kosher salt
1 extra-large egg yolk
1 cup extra-virgin olive oil, or 1/2 cup extra-virgin olive oil and 1/2 cup vegetable oil
2 1/2 tablespoons fresh lemon juice
2-3 teaspoons warm water
1 teaspoon lemon zest

Directions

Using a mortar and pestle, pulverize the garlic and salt to a smooth paste. If you don't have a mortar and pestle, smash the garlic with the flat side of a chef's knife or a garlic press.
If your mortar is too small to whisk the entire amount of oil in (or you don't have one), transfer the mashed garlic and salt to the bowl of an electric mixer or a medium stainless-steel bowl. Whisk in the egg yolk by hand.
Slowly drizzle in the olive oil, drop by drop, whisking constantly. As the mixture begins to thicken, add a teaspoon of lemon juice and a teaspoon of warm water.
Once you've added almost half of the oil, place the bowl in the mixer fitted with a whisk attachment and mix on medium speed. Or continue to whisk in the oil by hand. Pour the oil in a slow, steady trickle, scraping down the sides of the bowl as necessary.
As the mixture thickens, add a little more of the lemon juice and water and continue whisking until the remaining olive oil is completely incorporated and the sauce is thickened. Season with lemon juice and zest and salt to taste.

Makes about 1 1/2 cups.

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Fast & Easy Dinner: Grilled BLT Pizza

partysugar — Tue, 08 Jul 2008 06:45:57 -0700

Just because a cooking technique is new doesn't mean you can't test it out on a weeknight. This recipe for a grilled pizza is simple and quick. It gets you out of the kitchen and experimenting with the grill.

The BL of the classic BLT is replaced with prosciutto and arugula making for a delicious gourmet alternative. This pizza is perfect for those who are lactose intolerant because no cheese is involved. To look at the recipe, read more.

Grilled BLT Pizza
From Real Simple magazine

Ingredients

1 16-ounce package refrigerated pizza dough
3 tablespoons olive oil
4 ounces thinly sliced prosciutto
2 large beefsteak tomatoes, sliced
4 cups arugula or other mixed greens

Directions

Heat grill to medium-low.
Divide the dough into 2 equal pieces. On a lightly floured surface, roll each to a 1/4-inch thickness.
Brush each top with 1/2 tablespoon of the oil. Transfer the dough to the grill, oiled-side down.
Cover grill and cook until the tops begin to bubble and the bottoms become crisp, about 3 minutes.
Working quickly, brush the top of each piece of dough with 1/2 tablespoon of the oil and turn over. Divide the prosciutto evenly among them and continue to cook, uncovered, until the bottoms are golden and crisp, 2 to 3 minutes.
Remove from heat and layer with the tomato. Top with the arugula and drizzle with the remaining oil. Cut into pieces and divide among individual plates.

Serves 4.

NUTRITION PER SERVING: CALORIES 251(50% from fat); FAT 14g (sat 5g); CHOLESTEROL 25mg; CARBOHYDRATE 21g; SODIUM 587mg; PROTEIN 1g; FIBER 1g; SUGAR 3g

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Yummy Links: From Tastespotting to Top Chef

partysugar — Fri, 13 Jun 2008 06:45:07 -0700

I regret to report that one of our favorite foodie websites, Tastespotting, has shut down. - Tastespotting
Watch this insane video of a man smashing 40 watermelons with his head! - Serious Eats
Learn how to reduce balsamic vinegar. - Cookthink
Do you know any kids who would eat scorpions for breakfast and snails for dinner? - The New York Times
To die for: BLT sandwich with basil aioli on grilled flatbread. - Family Style Food
Speaking of bacon, has anyone tried bacon salt? - Blogged Arteries
What to do with those pesky, empty pizza boxes. - CasaSugar
Ilan Hall on Los Angeles and the season finale of Top Chef. - NY Daily News
Tim Zagat talks about his experience as a judge on Top Chef. - Zagat

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Fast & Easy Dinner: BLTs with Avocado and Spicy Mayo

partysugar — Fri, 07 Mar 2008 09:01:33 -0800

I love making a classic sandwich - in this case, the BLT - more exciting. I almost always add avocado to my BLTs and I jazz up the mayonnaise with herbs or spices. For this kicked up BLT, the mayo is mixed with garlic, fresh lime juice, and chili powder. The recipe has you cook the bacon on the stove, but for a mess-free variation, bake it in the oven on a cookie sheet covered with parchment paper for 15 minutes at 375°F. To make this filling and comforting sandwich tonight, get the recipe, read more.

BLTs with Avocado and Spicy Mayo
From Every Day with Rachael Ray magazine

1 large garlic clove, crushed
1/2 teaspoon coarse salt
2 teaspoons chili powder
2 tablespoons fresh lime juice, plus more for sprinkling
1/2 cup light mayonnaise
One 12-ounce package center-cut bacon
8 slices of hearty, white farmhouse bread
1 large or 2 small ripe Hass avocados
2 medium tomatoes, thinly sliced
8 lettuce leaves, torn into pieces
8 dill pickle spears

Chop the crushed garlic with the salt and press it with the side of the knife until mashed.
Scrape the garlic into a small bowl and stir in the chili powder, 2 tablespoons of lime juice and the mayonnaise.
In a large skillet, cook the bacon in 2 batches until crisp. Pour off the fat between each batch. Drain the bacon on paper towels.
While the bacon cooks, toast the bread. Slice the avocado and sprinkle the slices with a few drops of the lime juice.
Spread 1 side of each piece of toast with the spicy mayo. Arrange the avocado slices on 4 of the toasts, pressing them firmly against the mayo. Arrange the bacon, tomatoes and lettuce on the avocado slices. Top the sandwiches with the remaining toast. Cut the sandwiches in half on the diagonal and serve with the dill pickle spears.

Serves 4.

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What Do Chefs Feed Their Children?

YumSugar — Thu, 30 Aug 2007 15:59:31 -0700

Ever wonder if the children of famous chefs eat better than yours (or you for that matter)? This past weekend Parade magazine ran an article where five well-known chefs discuss what they put in their children's lunches.

Surprisingly, while wonderfully delicious and healthy, their tips are actually effortless and easy to recreate in your own kitchen. Wolfgang Puck opts for cold pre-pressed paninis, while Emeril Lagasse - whose children seemed the most adventurous - suggests shrimp spring rolls with fresh veggies.

However my favorite quote comes from Tyler Florence who sends his son Miles to school with wraps filled with grilled veggies and goat cheese.

"If he happens to trade what I made for him when he gets to school, it’s a great way to break the ice with the girls."

How adorable is that?!

To eat like Tyler and his son do, check out the recipe for Tyler's BLT with a Twist, read more

Tyler's BLT with a Twist
From Tyler Florence in Parade Magazine

1/4 French baguette
2 slices of low-sodium apple wood smoked bacon
1 medium heirloom tomato, sliced thick
1 spear of romaine lettuce
1 thick-cut slice of fresh mozzarella
11⁄2 teaspoons of store-bought basil pesto
11⁄2 teaspoons of low-fat mayo
Kosher salt and freshly ground black pepper

Slice open one side of the baguette, leaving the other side attached to form a hinge.
Cook the bacon over low heat until crispy.
Combine the pesto with the mayo and smear it on the bottom of the sandwich.
Layer the romaine spear, followed by the tomato, bacon and mozzarella.
Season with salt and pepper and wrap in parchment paper.

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Source: Parade Magazine

TV Dinners: Spanglish - Thomas Keller's Sandwich

partysugar — Mon, 16 Jul 2007 11:01:38 -0700

I was super excited when the movie Spanglish came out a few years ago. After all, it features two of my great loves: food and Spanish! It was actually a disappointment to me - Tea Leoni's character ruined the entire movie for me - but the scene where Adam Sandler's character makes himself a delicious looking sandwich and pairs it with a cold glass of beer has stood out in my mind. At the time, I remember thinking, man that looks good. Little did I know that it was what the director, James L. Brooks, was going for! In his stage directions, he stated that the main character would make a snack viewers will remember and copy. In order to do so, he turned to America's most famed culinary mind, Thomas Keller, and asked him to create a sandwich that would entice the audience. Keller, who helped Sandler prepare for the movie, came up with what may be the most simple, best tasting sandwich ever: a jazzed up version of a BLT. To watch the trailer (it includes the sandwich part!) and see the recipe, read more

Spanglish's Sandwich
From Thomas Keller

4 thick slices of bacon
2 slices of Monterey Jack cheese
2 thick slices of rustic white bread, toasted and hot
1 tablespoon mayonnaise
4 tomato slices
2 leaves of butter lettuce
1 teaspoon unsalted butter
1 large egg

In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain.
Set the Monterey Jack slices on 1 piece of toast. Spread the mayonnaise on the other slice of toast, then top with the bacon, tomato and lettuce.
In a small, nonstick skillet, melt the butter. Add the egg and fry over moderate heat, turning once, until crisp around the edge, about 4 minutes; the yolk should still be runny.
Slide the egg onto the lettuce; close the sandwich and eat right away.

Makes 1 sandwich.

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BLT Ring: Love It Or Hate It?

YumSugar — Tue, 27 Mar 2007 15:58:32 -0700

Throughout my day, I stumble across things that would be cool to have (like this Bacon Butter Dish - $39.95). However, every now and again I find one that I really want. No, make that NEED to have. This time it's the BLT Ring from the folks at The Grateful Palate. This amazing bit of sterling silver jewelry is made from five individual stackable rings: two bread rings, a bacon ring, a tomato ring and a lettuce ring. Unfortunately (for me), it is only available in ring size 6 and 7 ($150).

So what do you think? You with me on this one?

Come Party With Me: Memorial Day Barbecue - Menu

partysugar — Tue, 20 May 2008 07:45:50 -0700

After months of cold weather, nothing sounds more comforting than a long, warm afternoon filled with delicious, classic barbecue dishes. Instead of serving guests an overly fancy menu at your Memorial Day barbecue, keep things casual with a spread that highlights old favorites.

Start things off with super spicy chipotle deviled eggs. Sticky, sweet barbecued chicken is the perfect crowd pleaser. Bacon, lettuce, and tomato salad with a buttermilk dressing will have your guests begging for the recipe. Herbed potato salad with a dijon vinaigrette rounds out the simple yet scrumptious menu. For these recipes, please read more.

Chipotle Deviled Eggs
From Bon Appetit magazine

Ingredients

12 large eggs
1/3 cup plus 2 tablespoons mayonnaise
2 to 3 teaspoons finely chopped canned chipotle chiles
24 fresh cilantro leaves

Directions

Place eggs in large saucepan. Add enough cold water to cover. Bring to simmer over high heat. Reduce heat to low; simmer gently 5 minutes.
Remove from heat, cover, and let stand 10 minutes. Drain eggs; cover with ice and water and let stand until cold.
Peel eggs and cut in half lengthwise. Spoon yolks into small bowl; arrange whites on platter.
Finely grate yolks on small holes of box grater into medium bowl. Mix in mayonnaise, then 2 teaspoons chopped chipotle chiles. Add more chopped chiles, if desired, for more heat. Season filling to taste with salt, if desired.
Using pastry bag fitted with 1/2-inch-diameter star tip, pipe filling into egg whites. Cover and chill eggs at least 2 hours and up to 1 day. Press 1 cilantro leaf into filling in each egg and serve.

Serves 24.

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Barbecue Chicken Wings
From Epicurious

Ingredients

Barbecue Sauce
2 cups ketchup
1/2 cup cider vinegar
1/2 cup water
Juice of 1 lemon
2 tablespoons
Worcestershire sauce
2 tablespoons Tabasco sauce
2 tablespoons unsulfured molasses
2 tablespoons Dijon mustard
2 tablespoons chili powder
1/4 cup (packed) darkbrown sugar
2 teaspoons finely minced garlic
2 teaspoons smoked paprika
Salt and freshly ground black pepper, to taste
30 chicken wings (tips removed), rinsed and patted dry
4 scallions, thinly sliced on the diagonal, for garnish

Directions

Prepare the barbecue sauce ahead of time: combine all of the sauce ingredients in a heavy saucepan. Cook over medium-low heat, stirring, to heat through and to blend the flavors, 10 to 12 minutes. Do not boil. Strain to remove the garlic. Cool to room temperature. (Makes 3 cups.) Use immediately or refrigerate, covered, for up to 2 weeks.
Preheat the oven to 350ºF.
Using a sharp knife, separate the chicken wings at the joint. Set aside.
Place the chicken pieces in a large bowl and toss well with 1 1/2 cups of the sauce. Lay the pieces in a single layer on 2 or 3 baking sheets (do not overcrowd them).
Bake for 45 to 50 minutes, basting once or twice with additional sauce. Serve the wings on a platter and sprinkle with the scallions.

Makes 60 pieces of chicken.

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BLT Salad with Buttermilk Dressing
From Everyday Food magazine

Ingredients

8 slices bacon (8 ounces total)
1/2 baguette (8 ounces), sliced into 3/4-inch cubes (about 4 cups)
2 tablespoons olive oil
Coarse salt and ground pepper
1/3 cup buttermilk
3 tablespoons reduced-fat mayonnaise
2 tablespoons cider vinegar
1 scallion, thinly sliced
1 pound romaine-lettuce hearts, chopped
1 pint cherry tomatoes, halved

Directions

Preheat oven to 375 degrees.
Arrange bacon in a single layer on a rimmed baking sheet lined with parchment or waxed paper. Bake until browned and crisp, about 15 minutes. Transfer to a paper-towel-lined plate to drain.Cool, then crumble into large pieces.
Make croutons: Toss bread with oil, and season with salt and pepper. Spread evenly on a baking sheet. Bake until golden brown, tossing halfway through, 15 to 20 minutes.
Meanwhile, in a large bowl, whisk together buttermilk, mayonnaise, vinegar, and scallion; season with salt and pepper.
Add lettuce, tomatoes, and croutons; toss to coat with dressing. Sprinkle with bacon.

Serves 4.

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Herb Potato Salad
From Ina Garten

Ingredients

3 pounds small white boiling potatoes
Kosher salt
2 tablespoons good dry white wine
2 tablespoons chicken stock
2 tablespoons lemon juice
2 garlic cloves, minced
1/2 teaspoon Dijon mustard
Freshly ground black pepper
2/3 cup good olive oil
1/4 cup red onion, finely diced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh flat-leaf parsley

Directions

Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.)
Add the onion, tarragon and parsley, and salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Seves 6.

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