Hummus Wrap

I just can not bring myself to purchase hummus. No matter what – I think it because I am too cheap. It is just so damn easy to make hummus at home and no what any banana-pants cookbook or chef says – canned garbanzo beans are really just fine. Buy the Publix brand and just make your life so much simpler.

Again, this is a recipe from my vegetarian 1990s and I still make it all the time. The thing about this recipe is balance. I think even the banana-pants (read: fancy) chefs would agree to that.

Hummus ~
2 lemons, zested & juiced
2 cloves of garlic
1-15 ozs. can garbanzo beans
1 Tbs tahini or there abouts
kosher salt
water
olive oil

In the bowl of a food processor, whirl up the garlic cloves until minced. Rinse the garbanzo beans in a colander, getting rid of the canning liquid* and add to food processor. Pulse a couple of times. Add lemon zest and lemon juice and pulse again. Add tahini and adjust the thickness of the hummus with a little water if necessary. Then add a little bit of really good olive oil**, because it is just a lovely thing. Taste as you go along.

Then here is the important part: Put the hummus in the fridge. Yes, this takes advanced planning, but you need to make your hummus a day ahead at the least. Let the flavors mix and then let the hummus sit out and try again – cold hummus will tell you nothing. No cold food ever tastes at its best unless it is, maybe, ice cream, but I am not even sure about that. Does it need more lemon, more salt, some sumac, a little freshly ground black pepper? Or is it just spiffy the way it is?

The Rest of the Stuff ~
Sun-dried tomato tortilla, warmed
Red onion, sliced and sautéed in a little olive oil, soft, but keep them red, splash of vinegar – red wine, or course
Crimini mushrooms, sautéed until juices are dry and well salted and peppered
Spinach (from the salad bar at the Publix)#

So this turned into more of a project than I expected, but the outcome was just lovely. I made the hummus, onions, and, mushrooms ahead of time and they hung out in the fridge for a couple of days. Did keep munching on those onions though – they were really good. Kind of pickled onions that were just a little soft.

Take a warm tortilla and spread with homemade hummus down the middle. Add the red onions and mushrooms down the middle. Top with spinach. Then do your best to roll the tortilla. I am not good at this – at all, but it worked well enough that I will get better over time. I’m sure (nope).

D&D_2268

Next time: feta, sun-dried tomatoes (packed in oil, but well-drained), artichoke hearts, roasted asparagus, hearts of palm. All these are just questions really. I could just go on and on. I really think these will make great lunch hacks, but I must pack all the items in small containers and keep them separate until it is time for lunch. Read: need new “tupperware” containers and lots of them. And I must toast or heat the tortilla  – that seems to be necessary.

November 2017 – Idea for the wrap from Ree Drummond.

*Know this is a controversial thing, but we’ll get there. I just do not like the taste. Sorry, vegan Aquafaba. Eeww.

**California Olive Ranch – Everyday. I can now get this at my Publix – very happy!

#When you only need a little greens for a sandwich or two, the salad bar can be a very good thing. If I am making a couple of spinach quiches – then I buy bags, but otherwise the salad bar is your friend.

2YA – Cheddar Pecan Crisps

Roast Beef Sandwiches with Horseradish-Cream & Romaine

Another recipe I have not made in ages, but have made a lot (see below) and my notes made me realize that the Boy enjoyed it. I wanted a little something different for Thanksgiving appetizer this year – beside my very traditional (though lovely) sweet potato biscuits with ham, horseradish, and cranberry. Side: just fixed an atrocious sentence – this is why you re-read to edit. D&D_2309

1 loaf Italian bread, sliced
3/4 pound thinly sliced rare-ish roast beast
Romaine lettuce
1/2 cup sour cream
Horseradish to taste
Zest and juice of one lemon – very important
Kosher salt / Freshly-ground black pepper

Preheat oven to 350 degrees. Line a rimmed baking sheet lined with foil or parchment. Toast bread on one side for three minutes and the other side for four. Remove from oven and cut each slice of bread in half. The bread should still be soft-ish but have a bit of crunch to it as well.

So the horseradish cream is a play-it-by-ear kind of thing. You could use Duke’s mayonnaise instead of sour cream, but I prefer sour cream – little smoother. Mix in how ever much horseradish you like and taste as you go. The lemon zest and juice are a requirement – it makes the biggest difference. Then season well with kosher salt and freshly ground pepper. This is really the part that makes the sandwich work.

Then, just assemble. 1/2 slice of bread, horseradish cream, roast beef, crunchy romaine leaves, and the other 1/2 slice of bread. That’s it – kind of dead simple when you get right down to it. This is something that really needs to be made just an hour or so before you are going to eat it. The bread needs that slight crunch. Can’t have the horseradish cream making the bread soft and the romaine needs to be super crunchy – which is why you rinse it in super cold water – oh, and I always remove the stem – hate those things. Ugh.

24 December 2004
24 December 2006
24 December 2008 – The Boy’s request and he made them
25 April 2009 – The Boy’s 16th birthday
10 May 2009 – Mom’s Day at W&J’s
23 November 2017 – Thanksgiving

*Needs a better name

Chicken Salad Sandwich

I love a really good chicken salad sandwich. But to me this is just a simple chicken salad on white bread with a little mayo and if I’m feeling really special, some iceberg lettuce.

This is another no-recipe recipe.

Poach chicken breasts. I do this in just water because then I can give the poaching liquid to the dog. But, if you want, you can add bay leaves or garlic cloves, and even peppercorns to the water. Poach low and slow just make sure the chicken is covered by at least an inch of water. Not sure how long, but until it falls apart when you pick it up with a fork – this also makes sure the interior is not still pink.

Remove chicken from water and let cool to room temperature. (Give a dog chicken water and he will love you, pretty much, forever).

D&D_2113

Yep – it’s a mess, but a very good mess.

Shred or chop chicken to whatever size you prefer. I am a medium dice/shred person.

Now here is where things get subjective. Things needed: Duke’s mayonnaise, celery, shallots, salt, pepper, and lemon juice.

Here is where I get a little weird exacting. I like, for two good sized chicken breasts (and, no, I don’t weigh them but I should), 3 celery stalks including the leaves. The thing is – you must peel the celery. This is just not optional. Get out that serrated vegetable peeler and go to town. It gets rid of those pesky strings that no one ever wants to eat. Then split the ribs into three pieces lengthwise and the mince well. I did say exacting, right?

Now for the shallots – two medium or one large, minced. I get my shallots at Bailey’s Farmers’ Market – they sell them by weight, unlike the grocery store that sells them by some little bag. At Bailey’s, I also get to pick the ones I want – yes, this is the way to do things.

Once all the chopping is done, mix celery and shallots into chicken. Season with salt and pepper. Add Duke’s mayonnaise to taste – remember, as my mom always said, you can always more, but you can’t take it away. Taste as you go and season with more salt and pepper if necessary. Add lemon juice if you would like. Yes you do want to do that.

For the sandwich you need really fresh soft white bread*. Spread one side with more Duke’s and pile on the chicken salad. Then add the super crunchy iceberg lettuce that you cored, washed and have chilling in the fridge. Another option – toast the white bread first. Yes, do.

This, I know, is simple food, but sometimes that is what is best and even more often, that is just what you need.

Now you could do this with a rotisserie chicken, not that I ever have, but I guess in a pinch it would do. If you are really jonesing for some chicken salad. Who am I to judge?

* or Italian bread or a good whole wheat.

Apricot, Ham, Cheddar, and Chicken Sandwich

I cannot remember when I started making this open-faced sandwich but it was an immediate favorite in this house. It seems odd at first, but it really works when you think about all the flavors mixed together. A little tart from the vinegar, some mustard, apricot jam for sweetness, then ham (pork is never bad in any form) and a sharp cheddar. It is a very special combination. And heats up well as a left over in the oven – or in my case in the toaster oven at the office – work lunch hack – woo hoo. If I can get it – usually the MotH and the Boy do not let me get much in the way of leftovers. But I guess that just means they like it  – a lot. And so do I.

D&D_21211/4 cup cider vinegar
2 Tbs Dijon mustard
Coarse salt and freshly cracked black pepper
2 boneless skinless chicken breast halves
1 French bread, split horizontally, then cut in a half
1/4 cup apricot preserves – way more than that.
1/3 pound thinly sliced tavern ham, yes, specify tavern ham – I’ve tried others and this is the best.
1/2 pound sharp cheddar, deli sliced

Between two pieces of plastic wrap or inside a gallon plastic zip-top bag, pound the chicken slightly until it is more even. It does not need to be super thin, just a little more even. Makes for easier (quicker) marinade and more even cooking. Season chicken with salt and pepper. In a resealable plastic bag, add vinegar, mustard, and chicken. I don’t even measure at this point any more. Once you do this enough, and once you taste it you will, you will get the hang of it.  You can also add a mashed garlic clove, but I have given up on that little bit trouble – not necessary in the taste department, to us anyway. Let marinade several hours or over night in the refrigerator. Over night is best, but not much longer than that.

Heat broiler on low and line a baking sheet with foil. Remove chicken from marinade (discard marinade) and place on the baking sheet, broil,  turning at least once until opaque throughout. Check by cutting into chicken to see if it cooked through. Transfer chicken to work surface and discard foil. Reline the baking sheet with new foil.

Place baguette on baking sheet, cut side up (duh). Spread each piece with apricot preserves, layer with chicken, ham and cheese. Broil until cheese is melted.

Source: Martha Stewart with my modifications.

Ham Salad – here I am attempting again … ugh, am I destined for failure?

I know I say my favorite (only) ham salad is from the Apple Market, but it is true. And then I look at the list of ingredients and see this: chopped ham. sweet relish, mayonnaise, onions, and black pepper.

D&D_2041And that really kind of makes me grumpy. Why can I not make a great ham salad out of simple ingredients. I do it with chicken salad, so what is the difference?? Makes me slightly crazy.

I do know I am going to have a ham salad sandwich for breakfast tomorrow. Yes, I eat all kind of random things for breakfast – cold tofu pad thai, pasta, cold pizza – and then some traditional things – peanut butter toast, toast with really good salted butter and apple jelly, toast with really good salted butter and local honey. Yes, toast seems to be a thing. Pop Tarts – specifically blueberry or brown sugar.

Okay, after wondering far afield, let us get back to ham salad.

1st – what kind of ham to buy and what to do with it. In the Apple Market version is seems more than just chopped as I know it. Almost minced. Maybe run through a food mill, or pulsed a few times in a food processor?  Wonder who at Apple Market I can bribe to find out the answer?

So what I did was buy an 8oz ham steak, trimmed that weird stuff that is around the outside edge, and cube it. Then I put it in the food processor for 8-10 pulses, until it looked like what I thought would work best. 

2nd – The sweet relish always made sense to me, but you should not go overboard, nor should you make it to liquidy – drain that relish for the most part, just like you do with deviled eggs.

This ended up to be about 3 Tbs, but that is a subjective thing – more or less if you would like.

3rd – Mayonnaise, Duke’s specifically, needs to be just enough to hold it together, but not go overboard. This might be subjective but as my mom would say, you can always add more, but you can’t take it away. Guess that’s why I will add this last.

It was only 2 Tbs and that was almost too much, but in the end, it worked out well.

4th – Onion – yikes there are lots of options here, but I think I will start simply. Yellow onion grated on the large holes of a box grater.  Again, it’s the – how much – that’s the issue.

Tasting as I go along will be key. I took a small onion and instead of grating on a box grated, used the food processor to pulse it to very small pieces and kept the juice and used it too – about 3 Tbs total when it came down to it. I’d say 3/4 of a small yellow onion.

5th – Seasoning with black pepper should not be a problem. I love black pepper.

Now the question is do I just make it or do I have some Apple Market ham salad to compare. Is that wise? Perhaps or perhaps not.

Also, I must let this sit for at least a day or two. It tasted okay as I was going along, but I know I won’t really have a good idea for how it will work until it has sat in the fridge for at least, I’m thinking, two days.

It did make a difference. I had been worried I put too much mayonnaise , but after a days rest in the fridge, it worked well. Actually might have needed a bit more.

Duck Egg Salad

My first real meal when I moved to England was an egg salad sandwich on wheat toast with watercress. I was a little cafe in the Coventry city centre. It may have been the only vegetarian thing on the menu, I don’t remember, but I do remember really loving it. I even amped up the flavors with a little salt and a good bit of black pepper because watercress has the peppery vibe going on. And that is just a good thing.

D&D_1987It is a strange thing I do really like egg salad, but you won’t catch me eating a deviled egg, um, ever. I think it might be a texture thing. I know –  it is completely weird. Every so often I just crave egg salad and now I have access to some duck eggs and I am so going for it. I understand that duck eggs are slightly larger than chicken eggs but they are also, supposedly also richer and creamery so I just can’t help but think this could be amazing duck egg salad.

This time I bought marbled rye bread –  no seeds – and toasted it. I’m not sure if there is something else that needs to go on egg salad sandwiches – lettuce seems overkill and tomatoes, ugh, yuck. I think I  want the sandwich to squish when I bite into it. But watercress is now a requirement. And good seasoning with salt and freshly ground black pepper – freshly ground being key.  Don’t ever use pre-ground pepper – that is an abomination. 

I have a great source of local fresh eggs. My friend Tony has a friend that raises chickens and ducks so I will be taking advantage of that. I can’t wait to substitute duck eggs for chicken eggs in baking and see what happens. I think in a cake recipe might be the most telling thing. We shall see how this adventure goes. Oh, and eggs Benedict with duck egg hollandaise sauce. Just might be amazing. 

It is egg-istentialism  – yes, I stole that from somewhere else. But it does make me smile. 

And here is how I made it:

6 duck eggs
Duke’s mayonnaise
Dijon mustard
Sweet pickle relish
Watercress
Bread, toasted – rye, whole wheat, or whatever you like.

In a large pot, cover the eggs with at least an inch of water. Bring to a boil over high heat and boil for one minute. Remove from heat and put a lid on the pot and set a timer for 14 minutes. Once the time is up, add cold water to the pot, and swirl eggs to crack slightly. Peel eggs – think that goes with out saying.

For the subjective part – how much mayonnaise? Enough. It’s what work for you. And about 2 Tbs of Dijon mustard.

Now the pickle relish, I go for sweet, again, subjective, dill relish totally do-able. Personal choice. But this is imperative – you must drain some or most of the liquid. You want squish in the sandwich, not mush. So drain the relish.

Now you can add grated onion or something else, but it just doesn’t seem necessary to me anyway. Maybe a little lemon juice, but again, not too much.

Voila egg salad. On nicely toasted bread with a good layer of watercress. Salt and freshly ground black pepper.

I have to say, this totally made my craving. Simple and dead good. 

Apple Market Ham Salad

Okay, this is another thing that I have found that someone, Apple Market, does so much better than any version I have ever made. Yes, it is ham salad.

Let’s just get all the disclaimers out of the way. I will eat deli ham on occasion – see chicken, cheddar, apricot sandwich in which ham plays a key role. But a big ol’ Easter ham is not for me. The cut is too thick and I just do not care for it which is slightly interesting since I really like the vast majority of the rest of the pig (pork) parts a lot, no really, A Lot.

The MotH says this ham salad is too sweet and I am guessing that is the sweet relish, but I really really like it.

Apple Market is an interesting place. It is a local (yeah) small grocery store that has a great deli, excellent beer selection, a real butcher shop, sushi, really fresh dairy, and I think they employ most of the teen-aged kids from the area of East Pensacola Heights. They were one of the first grocery places to open after Ivan and after that you could tell that they had increased the generator back ups for the whole store.

Apple Market is a real treat. I do not get there as often as I would like, but since I have had the ham salad recently, I am motivated. May not look like much, but you should envy me. Yes, you should. D&D_1849

Okay? Does it look like cat food? Or is that just me? Sigh. I just stay up too late. I really should not say that, but the idea just struck me. No matter – it tastes amazing. And I am going back this weekend for more. Yep. Also to see if they have some really old chickens that will make a great chicken and rice.