After coming back from a very wet and cold farmers market I really wanted something warming. I like making egg sandwiches like this, as a sort of crustless quiche. I use a round pastry cutter placed on a pan to contain the egg, but this method is a little tedious. I need to find some cast iron, straight sided muffin molds. The mustard greens are from Osmo Gaia farm, the morels are gathered by Bittersweet farm, and the eggs are from the co-op.
I made bagels this morning. Some had fennel seed, some had salt and pepper on the top, and I tried a new type with brown sugar, white pepper, and coriander. That’s the one I made this sandwich out of. I ate two of these for lunch. Right out of the oven they are really moist and chewy, but with a crispy crust. Within minutes half the batch had been scarfed down by all the hungry people in the house.
For most of the winter I’ve not spent much time thinking and imagining new things to cook. Instead I’ve cooked old and familiar meals. I could sum these up by saying: roast beets and potatoes, roast chicken, lettuce with a simple dressing, and bread. It’s been a while since I’ve just spent the whole day cooking and experimenting, fantasizing about new things. Maybe the spring is making me ansy. I got an email from Jen last night. I had asked her what some of her favorite sandwiches are and she said:
Pita with walnuts, dates, feta, chives, tarragon, and basil. On the side is a radish for balance.
Thinly shaved lamb with a yogurt sauce and red cabbage slaw.
Goat cheese, apples, and jam on a baguette.
That got me rather excited, so some things I want cook over the weekend are:
Hanger steak, fontina, and pickled white cabbage on a hoagie roll.
Bean cakes. As in vegetarian hamburger patties. If I sprout the beans, then press them with a molasses goo, maybe this could be good? I’ll buy a package and get some clues on their formula from the ingredients list. As a sandwich these might be good with ricotta and bean sprout shoots.
Candy bars with pound cake, caramel, peanut, and coated in chocolate.
A trout sandwich on a soft bun with tarragon mayonnaise and braised fennel.
Grilled pear, a goat cheese like Juniper Grove Tumalo Tomme, and a watercress/pecan pesto.
A chicken patè sandwich with mustard greens and coriander mayonnaise.
It makes me really excited thinking about cooking all these things. I’ll post some photos of how they turn out. BTW, I’ve changed the comments setup, so now you don’t need to register or get approved or any of that.
What are your favorite sandwiches? I’d like to hear about them, and where you ate them.
I just busted my kitchen aid. I was whipping up a cream cheese frosting on speed 10 when suddenly a spray of metal shavings shot into the mixing bowl! The gearbox has been oozing a disturbing sludge for about 6 months, but now suddenly it reached the tipping point.
It was totally disappointing because I was really looking forward to making a grapefruit zest and orange essence frosting for some cupcakes to eat after lunch. But the good part is that I called kitchen aid and they are going to send me a replacement by fedex right away!