For an 'online' cooking 'challenge': "What food was your favorite when you were 12...that you still love; and, how has your preparation and enjoyment of that thing changed up to the present?".........For me, this would be a 'coin toss' between BLT or Tuna Fish Sandwich......with a close 'third' being Peanut Butter and Banana Sandwich......and a 4th.....a crunchy Grilled Cheese Sandwich...... I had no access or knowledge of fancy breads, salad greens, varieties of tomatoes or 'tuna...not from a can'...or fancy French mustards.....But now......my love is constant...with 'upgrades' on every level...... Pictured here, a hollowed out and toasted Ciabatta roll with chopped tuna steak, mixed with lemon mayo, Pommery Meaux mustard, diced quail eggs with runny yolks, sliced Kumato tomatoes, arugula, baby spinach, pickle relish, diced dill weed, celery seeds, ground multi-colored peppercorns and a mix of ground French Herbs........ Certainly better than the Chicken of The Sea canned tuna, with mayo and mustard and relish between two slices of toasted white 'loaf' bread that was all I knew of in 1955, when I began to look to other cultures and countries for 'food ideas'........the first being French bread!......Ciabatta rules, now, however.....more 'crunch'........I think I'll have another!
Luncheon, the day after emptying the contents of several bottles of 'stuff' from the fridge.......
A TABLESPOON OF THIN BLACK TRUFFLE SLICES, MARINATED IN OLIVE OIL....A HALF TEASPOON OF ARGAN OIL & A DOLLOP OF MELTED BUTTER, WHISKED TOGETHER WITH SOME GROUND MEDITERRIAN HERBS AND CRUSHED, DRIED ROSEMARY....INTO WHICH A COUPLE OF 'END PIECES' OF 9-GRAIN TOASTED BREAD IS ADDED TO SOAK UP THE DELICIOUS 'FAT'....THEN, A TURNOVER, AFTER A MOISTENING SPRAY OF AVOCADO OIL, TO ADD A SLAB OF SLIGHTY-MOLDY EXTRA SHARP CHEDDAR CHEESE AND A COUPLE OF PRESSES WITH A WOODEN SPATULA.......SERVED WITH A BOWL OF RICE-VINEGAR-PICKLED CABBAGE......AND A 'SECOND COURSE' OF PANKO-BREADED PINTO BEAN PATTIES, FRIED IN AN IRON SKILLET, IN AVOCADO OIL, INFUSED WITH WHITE TRUFFLE SLICES; SOME CHOW-CHOW RELISH WITH ROASTED YELLOW CORN AND CHOPPED RED BELL PEPPERS; A BOWL OF SPICY COLLARD GREENS, DRIZZLED WITH THICK PRELIBATO RED BASAMIC VINEGAR, SPRINKLED WITH ORGANIC OIL ROASTED SUNFLOWER SEEDS; AND A 'BALL' OF SPINACH AND YAMS, BINDED BY EGG YOLK, THEN LIGHTLY SPRAYED WI...
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