In Which I Nearly Burn Down the House...

It wasn't a particularly great day yesterday, but I was really trying to turn things around.  I had made it through a phone call I was dreading and figured I could at least get dinner out of the way.  The chicken was cooked, the buns were ready to toast, the dishes were washed, the glaze was made and the red onions were caramelized.  I just needed to take Dexter for a walk before Ryan got home.  I turned off the heat under the onions and out we went.  It was a nice evening, so we made it a leisurely stroll and even ran into Ryan on the way back in.  As we got closer to the building, I could hear an alarm.  I assumed it was the neighbors burglar alarm at first, but as we walked up the stairs, I broke into a run.  When I threw open the door of our apartment, I knew.  The air was dark and cloudy with smoke.  The alarms shrieked.  On the stove, bits of charred onion smoked heavily in the bottom of a pan whose handle was on fire.

Unlike the gas stoves I've always cooked on, electric stoves have knobs that can be turned either way.  So in flicking it off, I must have over flicked and ended up on temperature 9, maximum heat.  I blew on the handle which sort of shockingly stopped the fire and then rushed the pan outside.  Ryan threw open the windows.  Dexter barked desperately thinking we were idiots for staying anywhere that was bleeping so loudly.  When the smoke cleared out enough the alarms finally stopped, the dog quieted down and I started making another batch of (highly supervised) onions.

The sandwich was delicious.  The apartment still smells of smoke.  I still feel like an idiot.  I blame the stove.

I give you the recipe in good faith that you will watch your onions, but also that you will share with me, in the comments, any tips you may have about un-smoke-smelling my apartment.  Please.

CHICKEN SANDWICHES WITH BALSAMIC GLAZE AND NOT BURNT RED ONIONS
adapted from Cooking Light
Warning:  This recipe requires multi-tasking.  If you cannot multi-task, you should adapt the recipe so that you will not set anything on fire.


INGREDIENTS:
for two sandwiches

1 boneless skinless chicken breast
2 rolls (I used buns because it's what I had, but you might like a real roll)
1/2 a small red onion
goat cheese
lettuce (you can use anything, fancy mixed greens, spicy arugula.  I used half  of a large romaine leaf)
tomato (a thin slice for each sandwich)
olive oil
salt and pepper

for the glaze:
1/4 C + 1/8 C balsamic vinegar
1 t worcestershire sauce
2 T brown sugar

DIRECTIONS:
You need two pans and a pot.  A small pot for the glaze, a small pan for the onions and a large pan for the chicken.  Set them all on the stove.  In the small pot, combine the balsamic, worcestershire and brown sugar.  Turn this on medium low and stir periodically (you may want to whisk it a bit to make sure the sugar all incorporates properly).  You want the glaze thick enough that it will coat a spoon (or you know, your chicken breasts) and not just pour all over your plate.  Slice your red onion nice and thin.  Add a bit of olive oil to the small pan.  Again, your heat should be medium low to low.  Put the onion in the pan and add a small sprinkle of salt.  You'll want to watch your onions.  You want them to cook to caramelized, so while you want them to cook down, you are not looking for crispy.  Any sizzling noises are to be carefully monitored.  This will take the longest time, between 15-20 minutes.  Then prepare your chicken breast (you only need 1 breast for 2 sandwiches).  Trim the breast of any fat or icky bits and salt and pepper both sides.  Add a tablespoon of olive oil to the large pan and turn the heat to high.  You want the oil to sizzle a bit if you add a drop of water.  Once the pan is hot, add the chicken.  It will take about 4 minutes a side, a bit less for thin breasts, a bit more for super fat ones.  Because you'll be slicing the chicken eventually this is a great recipe for beginners. You can cut into the breast to check for doneness, a nice slice through the fattest part.  Chicken should be white and sort of opaque, not pink.  You still want it too be moist.  When your chicken is done, you can cover it with foil and let it rest while you finish up anything you may not have timed correctly.  When you are ready to serve, slice the chicken breast on an angle.  Assemble your sandwiches.  I toasted the buns, and smeared goat cheese liberally on the top bun.  Then on the bottom I placed my lettuce leaf, then my tomato.  Then on top of the tomato I layered the chicken, drizzled the glaze on top and added the caramelized onions.

Radish in Review

 With only one day left before I go back to the farmer's market, I better return to my radish evangelizing, if only to psych myself up for my inevitable radish impulse buys!  In fact, I'm not going to even separate my radish recipes, I'm going to go ahead and give you two, right now.  (This is in no small part due to the fact that the second recipe isn't really a recipe. You'll see).  I really will try to be better about posting here this summer, but for now, go forth and eat radishes!

RADISH SALAD
INGREDIENTS:
1 black radish
1 red or purple radish
greens - I used romaine, but mixed would be nice
2 T freshly squeezed orange juice
1 T champagne vinegar
1 t honey
2 T extra virgin olive oil
Locatelli cheese

DIRECTIONS:
Peel and slice your black radish.  Fill a bowl with ice water and put the slices in for a few minutes, then remove and pat dry.  The soak takes out a lot of the bitter and spiciness, so you can adjust based on how you like your radishes. Slice the red or purple radish.  Chop your greens into manageable sized pieces (only necessary if you're using a lettuce  I suppose).  Put the radishes and greens into a salad bowl. In a small bowl, mix your orange juice, vinegar, honey and olive oil, combine it well with a whisk.  Pour the dressing over the greens and toss well to dress.  Plate your salads then use a peeler or grater to sprinkle with cheese.  Delicious!

RADISH + BREAD = HAPPY
YOU NEED:  Radishes, really good butter, really good french bread, kosher salt
HOW TO:  Slice the bread in half, toast if desired.  Spread with cold good butter (wait a bit for the bread to cool if you've toasted it).  Sprinkle with salt.  Lay down slices of radish.  Munch.

Less Than Eloquent

About 12 hours ago, I left my house to go to work. I've spent about an hour and a half driving today (hey, that's my commute) and had over an hour of physical therapy. I sat down about 10 minutes ago. I am exhausted and my verbal abilities are currently at the fbbbt, fbbbt, fbbbt level. I fully intend to be asleep within the next two hours. Lest you think I'm superwoman and somehow managed to whip up this quiche in the midst of all that, allow me to disillusion you. I did not. This is something I made last week. Back when I had time to myself and energy and eloquence.

SAUSAGE AND BLUE CHEESE QUICHE

INGREDIENTS:
1 1/2 C thinly sliced sweet (Vidalia) onions
1 T extra virgin olive oil
3 links of sausage, casings removed (for me this was between a 1/2 and 3/4 of a pound)
1-2 oz blue cheese (get what you like) crumbled
1 half recipe dough
1 1/2 C milk
1/2 C egg beaters + 1 egg (alternately, 3 eggs)

DIRECTIONS:
Preheat your oven to 400 F.
Place the thinly sliced onions in a pan with the tablespoon of olive oil. Cook on low heat, watching closely to make sure they don't burn. Cook for 15-20 minutes until they are soft and sweet. In the meantime, remove the casings from your sausage and add to another pan. Cook over medium heat using a spoon or spatula to break the sausage up into crumbles. They should be done in about 10 minutes. Drain and set on a paper towel covered plate to dry a bit. Roll out your dough and place it in a 9" pie plate. Place foil over the dough and then fill with pie weights. Bake for 8-9 minutes then remove the foil and weight, prick the dough with a fork and bake for 2 more minutes. Remove and let cool for a few minutes while you whip up the custard. In a large bowl, combine the milk and eggs and whip until frothy. In another bowl, mix together the sausages, the onions and the blue cheese. Evenly distribute the sausage mixture in the bottom of your pie crust. Pour the egg and milk mixture over the top. Bake at 375 F for 25-30 minutes or until the center is set. Let rest for 10 minutes before eating.

Getting Over Brunch

I hate going out to brunch. It's sort of awful, because it seems once you are an adult, you are expected to do this type of thing in order to socialize. I realize many people did this in college, but everyone I knew in college understood that one does NOT eat in the morning after a long night of going out. Anyone civilized slept late and ate later. My main problem with brunch is public eggs. I feel ridiculous even typing it, but there it is. I can't eat public eggs. Eggs at home? Certainly. Eggs at a friend's house? Why not? Eggs out? No thank you. I have tried, but it makes me invariably queasy. So brunch invitations often fill me with dread (unless I'm with my closest friends who know I'll order a grilled cheese from any diner at any hour of the morning rather than eat eggs out). So why not pancakes, you ask, they make them with chocolate chips now...? Or caramelized french toast? Or waffles? Because these are not breakfast foods, not really. THEY ARE DESSERT, masquerading as breakfast. And I simply can't get down that much sugar in the morning. Blame my mother and her rule about no cereal with sugar higher than the third ingredient, but sweet and breakfast do not work for me. So there it is. Happy social gathering, fraught with anxiety. And of course, later, when I get home, there's always that feeling of having missed out on ordering something wonderful. So, after my latest brunch outing, I decided to cheer myself up with a homemade quiche. This one is quite filling (I did make it for dinner) and very delicious.

BROCCOLI AND CHICKEN QUICHE
Better Homes and Gardens (I think?) by way of my friend Laurie

INGREDIENTS:
1 half recipe dough
1 1/2 C milk or cream (I used half milk and half cream - a do it yourself half and half)
4 eggs
1/4 C chopped onion (the onion cooks pretty well in the quiche, but if you are very sensitive to onion you may want to precook them)
3/4 C chopped cooked broccoli
3/4 C-1 C cooked chicken (you could chop it, I pulled mine apart into bite sized pieces)
1 1/2 C grated cheddar cheese
1 T flour

DIRECTIONS:
Preheat the oven to 450 F. Put the dough in a 9" pie plate. I used an 8.5" tart pan with removable ring. Such a HUGE error in judgment. It was not quite big enough, and the removable ring aspect meant that the eggy part leaked and seeped and went everywhere. Cover the the dough with foil and weigh it down with pie weights. Put it in the oven for 8 minutes. Remove the foil, prick the bottom and return to the oven for 4-5 more minutes until browned and dry. Lower the oven temp to 325 F.

Beat the 4 eggs and add the milk. Then add the broccoli, onion and chicken. Toss the cheddar with the flour, until the cheese is coated. This will keep it from sticking and clumping in your quiche. Add the cheese to the egg and filling mixture. Mix well. Pour into the cooked shell. Bake at 325 F for 40-45 minutes. (Mine definitely took on the longer side). A knife inserted near the middle will come out clean when it's done. Remove from oven and let set for 10 minutes before serving.

Defeat

I discovered at a rather young age that I am the kind of person who gets hit by a javelin in gym class (as an aside, it turns out, I'm also the kind of girl who would date someone who hit her with a javelin). I'm also the kind of person who has to go to prom on crutches after a midnight game of kick the can took an ugly turn. You'd think with all of that I wouldn't be surprised at the damage I've done to my ankle; but it turns out, no Most Accident Prone caption under your yearbook picture can prepare you for the words "may never improve." Which is, sadly, exactly what the surgeon told me at my appointment on Monday. And so, after a year of braces, crutches, casts, wraps, physical therapy and pain, I have no clue what to do next. Except maybe cook.

WINTER PANZANELLA
from Tyler Florence

INGREDIENTS:
3 medium beets (each one I got was a smidge smaller than a tennis ball)
3 shallots
4 T olive oil plus more for drizzling
2 sprigs each of marjoram, thyme, oregano (like I have marjoram)
kosher salt and black ground pepper
4 slices bacon (I used turkey bacon, the original recipe calls for pancetta) chopped into small pieces
1/2 log goat cheese
2-3 cups good crusty bread cut into 1" squares
juice from 1/2 a lemon
juice from 1/2 an orange
1/4 C honey (you can probably cut this down a bit)
2 T balsamic
1/2 C dates, chopped (buy them pitted, you'll be happier)
1/3 bag spinach, stems removed, rinsed and patted dry.

DIRECTIONS:
Preheat your oven to 475 F. Peel your beets and chop into pieces. Do NOT wear or touch anything of value or it will turn pinky red. Place your beets on a sheet pan that you've covered with aluminum foil. Split your shallots in half lengthwise, but don't remove the skin. Add them to the foil. Drizzle with olive oil, sprinkle with salt and pepper. Roast until tender, about 40 minutes. You can probably check after 30, depending on how small you cut the pieces. Mine were like this:

While they're baking, cook your bacon until crisp and set aside. Also, mix up the dressing. In a large bowl, combine the honey, lemon juice, orange juice, balsamic vinegar, 4 T olive oil, salt and pepper and stir well.
If you have a toaster oven (or second oven), you can cook the bread at the same time as the beets, or if not, do the bread ahead of time. Place the chunks of bread on a cookie sheet or baking sheet and drizzle with olive oil. Cook for 10 minutes on 350.
When your beets are done, cut them into bite sized pieces and remove the skins from the shallots.
To make the salad, combine the spinach, dates, bread cubes, beets, shallots (skins removed now), bacon and toss very gently with the dressing. Remember the beets want to turn everything red, so be very gentle. Add the goat cheese at the end by crumbling over the top. Unless you want pink goat cheese, don't stir anymore.

Power of Suggestion

As soon as I saw Ina Garten make this on her show, I knew I wanted it. Right now, right now. Luckily enough, it was a Saturday, so I could rush out, gather up the ingredients and make my own dreams come true. The pizza is topped with goat cheese, fontina and mozzarella and is creamy and rich and delicious. Then you top it with a lemony salad to balance all that cheesy goodness. So freakin' good. Also, major props to Ina for a pizza dough that only needs a half hour rise. That is something I can get behind.

WHITE PIZZAS WITH LEMONY GREENS
from Barefoot Contessa Back to Basics

INGREDIENTS:
for the dough:
1 1/4 C warm water (110 to 115 F)
2 packages dry yeast
1 T honey
4 C all purpose flour
olive oil
2 t Kosher Salt
for the cheesy topping:
1/2 C olive oil (you can probably get away with a 1/3 C)
4 sliced garlic cloves
5 springs fresh thyme
1/4 t red pepper flakes
fresh black pepper
3 C grated Fontina
1 1/2 C grate fresh mozzarella
1 small package cream goat cheese crumbled
for salad:
1/2 C olive oil (again, you can probably get away with less)
1/4 C fresh lemon juice
8 oz baby arugula (I used fresh spinach, since it's what Ryan prefers. It was also delicous).

DIRECTIONS:
for the dough:
Combine the water, yeast, honey and 3 T olive oil in the bowl of your stand mixer with dough hook attached. When the yeast is dissolved add 3 C of flour and then 2 t of Kosher salt and mix on medium low. Add up to 1 more cup of flour, enough to make a soft dough. Knead until smooth, about 10 minutes. Then turn the dough out onto a cutting board and knead by hand until smooth and elastic. Put in a well-oiled bowl and cover with a damp towel. Leave to rise for 30 minutes.

for garlic oil:
In a small saucepan, combine 1/2 C olive oil, the garlic, thyme and red pepper flakes. Cook on low heat for 10 minutes. Watch carefully that the garlic doesn't burn. Set aside for later.

back to the dough:
Preheat your (clean) oven to 500F. Cut the dough in as many pieces as you would like pizzas. We make 6 as Ina suggests, but you could just make maybe 4? I don't know about getting a whole one on one cooking sheet. Feel free to try it and report back. Place your dough on a baking sheet lined with parchment and cover again with the towel and let rise/rest for 10 minutes. If you're not using immediately, refrigerate for up to 4 hours. If you do refrigerate, allow dough to come back to room temperature before working with it. Press and stretch your dough balls into small pizza-y shapes and place on baking sheets.


pizzamaking time:
Brush the dough of each mini pizza with the garlic oil. Sprinkle each pizza with equal amounts of mozzarella, fontina and goat cheese. Bake for 10-15 minutes until the crust crips and the cheese is delicious and melty. SEE?

salad topping:
Mix the olive oil and lemon juice together with a pinch of salt and pepper. Dress only the greens you're using right away then place them on on hot pizza and enjoy!!

Fig Jam

Not so very long ago, I had a delicious sandwich at a local restaurant, which I refuse to link to for many reasons, but mainly because they keep removing things I love from their menu and then charging more for the crap they still serve that I don't want. They've already done away with nachos and mac and cheese, so I shouldn't have been shocked when I realized they also scrapped my new favorite sandwich ever. Yes, I know I have a new favorite sandwich ever each month. Let's move on. Anyway. I'm loathe to give those people my money anyway, so it's just as well. My latest greatest sandwich is so very good, and its star ingredient is fig jam. It's also very versatile, I've had it three different ways, all heavenly. The only bad news, is there's not so much a recipe as a set of instructions. You need fig jam (obviously), crusty french bread (although not a baguette, the kind that gives you sandwich size slices), fresh mozzarella (yes, it must be fresh), balsamic vinegar and olive oil. Those are the key ingredients. The ones you can rotate in and out include cooked slices of chicken, prosciutto, spinach and arugula. The bread will absorb the delicious butter from your pan, the mozzarella will be creamy, the fig jam will be sweet and the balsamic will balance that sweetness with a hint of acid. You can choose to add other ingredients, or omit them depending on what you have in the house, or what you're in the mood for.


So here's my not-actually-a-recipe:
INGREDIENTS:
bread (2 slices crusty bread per person)
fresh mozzarella cheese - this is paler in color than regular mozzarella, you'll need a fist sized ball for two sandwiches.
1 T balsamic vinegar (per 2 sandwiches)
1-2 t olive oil (per 2 sandwiches)
salt and pepper
enough fig jam to cover one side of each sandwich (maybe a tablespoon or two per sandwich?)
one or more of the following:
leftover pieces of chicken
spinach or arugula
prosciutto

DIRECTIONS:
Cut 2 slices of bread per person. Smear one side of each sandwich with fig jam. Slice the mozzarella thin and layer on the sandwiches. Mix together the balsamic, olive oil and salt and pepper. If using leftover chicken (such as off a roast chicken), warm them slightly and toss with the balsamic mixture. If you're using the spinach or arugula, toss the greens in a pan with the mixtures for just about 30 seconds to a minute, just enough to warm very slightly. To the fig jam and mozzarella add either the chicken, or the chicken and greens or just greens or greens and prosciutto. Then cook as you would a grilled cheese. I suppose if you had a fancy panini press you could use that, but I'm not so fancy. I toss it in a pan with some butter and put a heavier pot on top to smoosh it down so it all gets cooked and melty and wonderful and then when the first side is golden brown, I flip adding a bit more butter until the other side is also golden and delicious.

Shrimp with Orzo

At some point, I fully expect the reader(s) of this blog to turn on me and insist I cook something that was not initially from an Ina Garten/Barefoot Contessa cookbook. I sincerely hope that you can bear with me for at least one more recipe though, because this is so delicious, and despite its use of the oven, is pretty quick and painless to make even in the hot summer. You can make it ahead, so if you live somewhere that has cooler mornings, just whip it up and pop it in the fridge until dinner. Roasting gives the shrimp a great flavor, the lemon and olive oil dressing is refreshing and the creamy feta works so well with the crunch of the cucumbers. This recipe does use raw red onion, which I know not everyone can eat. If someone you know is anti-raw onion, just saute red onion in a smidge of olive oil until it's lost its bite. The recipe won't suffer that much.


SHRIMP WITH ORZO
modified slightly from Barefoot Contessa at home (really wonderful cookbook, you should buy it).

INGREDIENTS
1 lb shrimp (peeled and deveined)
1/2 lb orzo
1/4 c red onion minced
1 small cucumber, seeded and chopped
1/4 c extra virgin olive oil (plus more for drizzling)
1/4 c lemon juice
1/4 c dill
4-5 oz feta crumbled
salt and pepper

DIRECTIONS:
Preheat your oven to 400 degrees. Put a pot of water on the stove, on high. Bring it to a boil. Cook the orzo according to the package (mine said 8 minutes). When done, remove and drain. Put in a large bowl. Whisk together the lemon juice and olive oil, add 2 t salt and 1 t pepper and set aside so the orzo can absorb the dressing.

Spread your shrimp out in a single layer on a cookie sheet (one with an edge helps because they'll give off juices). Drizzle your shrimp with olive oil and sprinkle with salt and pepper. Put in the oven. Roast for 6 minutes, flipping them when they're half way through.

While the shrimp are cooking prepare your onion, cucumber and dill. Add the onion, cucumber and dill to the orzo and mix. When the shrimp are done, add them too. Crumble the feta over the pasta and then mix again until everything is incorporated. Set aside to allow the flavors to blend. Ina says at least an hour, but I don't usually have that kind of time. Of course, you can always make it the day before, pop it in the fridge and take it out before you're ready to serve. Let it get back to room temperature though, don't serve it freezing cold.

Obsession

"I could cry salty tears;
Where have I been all these years?
Little wow, tell me now:
How long has this been going on?...

Oh I feel I could melt;
Into Heaven I'm hurled!
I know how Columbus felt,
finding another world."
-George Gershwin

If you've spoken to me anytime in the past month, it's probable that you've heard me waxing rhapsodic about the monte cristo sandwich. Maybe I haven't actually quoted Gershwin to you, but yes, I am enraptured.

I think about this monte cristo all the time. How is it possible, that I have never before had one? I was practically raised on grilled cheese. I have more than a passing fancy for croque monsieur (even croque madame, which seriously, if you're ever in New York, you must go to Pastis and order because it is completely sensational.) So why has the monte cristo eluded me so? I do not know, but I will not allow others to suffer. Behold:

MONTE CRISTO SANDWICH
makes 2, from epicurious
traditionally monte cristos involve either turkey or ham deli meat. This has neither and does not suffer a bit for the loss.

INGREDIENTS:
4 slices good crusty bread (slightly stale is okay)
Swiss cheese (regular swiss, or emmentaler, or gruyere would all be delightful)
approximately 2 large eggs or equivalent in eggbeaters (depending on how thick and stale your bread, you may need more)
1 T water
1.5 t mustard PER Sandwich
1 large tomato - sliced
salt and pepper
2-4 T butter

DIRECTIONS:
Whisk together your egg with the water and some salt and pepper. Carefully dip each slice of bread in the egg mixture until it absorbs the egg. Place on a plate. Smear mustard on one side of each sandwich. Layer on the swiss cheese and tomato and top with other slice of bread. In a large pan, melt the butter on medium high heat. When you flip a drop of water in the pan and it sizzles, it's ready. Place the sandwiches in the pan, and weight the top down with a flat lid, plate or bottom of another pan. Cook for 4 minutes, reduce heat if it starts to smoke. Flip carefully, and cook for more minutes (weight the top of the sandwiches again) then remove, cut in half and serve.

What's in a name? that which we call a hoagie By any other name would taste as delicious

Where I currently live, this is called a meatball hoagie. I've personally never liked the sound of hoagie. It's one of those words that just icks me out. Thankfully, the word sub is in such common usage nationwide that I can order a meatball sub and people will know what I mean. They may figure that I'm not from here, but they'd be able to fill my order just fine. In Connecticut, they call them grinders, which is my personal favorite name for this kind of sandwich. Depending on where you live, they might be called any of these things, a hero, or something else I'm not even aware of (in which case, tell me in the comments, enlighten me!) But no matter what you call it, a meatball sub is a whole lot of tasty on a roll (an Amoroso roll if you're in hoagie territory).

TURKEY MEATBALL GRINDER/SUB/HERO/HOAGIE
meatball recipe adapted from Giata De Laurentiis
should make 2-4 sandwiches depending on your roll size, we used 6" rolls and should have been able to make 4

Ingredients:
1 lb ground turkey (make sure you get 94% lean, 97% lean tastes like cardboard)
1/2 c grated parmesan
1/4 c bread crumbs
2 eggs (or equivalent using egg beaters)
salt and pepper
1/4 c flat leaf parsley (I omit this, we're not big parsley folk)
olive oil
2 cups tomato sauce
long rolls
2 slices provolone cheese per sandwich

Directions:
Mix the turkey, parm, bread crumbs, eggs, salt and pepper and parsley together gently. When thoroughly incorporated, form into 2" balls. Mine flattened quite a bit while cooking, so they ended up looking kinda more like sliders than meatballs, but they tasted great. Anyway, heat the oil (you're going to need a lot, around a 1/4 c maybe, I try to get away with a bit less). The oil should be almost smoking when you add the meatballs. Cook for 5 minutes, then rotate to continue browning. Cook for 8 more minutes. Then add the tomato sauce and cover. Cook for 5 more minutes or until the meatballs are cooked through all the way. Slide two meatballs on a roll. Cover with two slices of provolone and put under the broiler for 2-3 minutes until the cheese is nice and melty. Enjoy.

Hold the Mayo

My husband's fear of mayonnaise has been documented elsewhere on this blog, but for those who missed that post, let's recap. Ryan hates mayonnaise. In any form. Don't try to trick him by offering him any aioli, oh no. He'll eye it suspiciously, and if truly pressed, he'll taste it with all the suspicion of a picky toddler and finally state with conviction, "that's definitely some kind of mayonnaise." I am honestly shocked he can even place an order at a deli counter when he's faced with all those tubs of coleslaw and macaroni salad, foods rendered inedible by their thick pools of whitish goop.

I strongly believe that the BLT is one of life's great pleasures. But if you're anything like me, you figure that a BLT is really a BLTM. Mayonnaise is what makes the whole sandwich work! The nice creamy goodness pulls it all together.

Fortunately, I have a trick up my sleeve that will prevent this delicious sandwich from being banned from our house. Avocado. Sweet, ripe avocado. I hate to admit it, but it's really much better than mayonnaise.



BACON, LETTUCE, TOMATO AND AVOCADO SANDWICH
makes 2 sandwiches

Ingredients:
1 avocado
4 slices good bread - I like french country
8 slices bacon (or turkey bacon)
1 ripe tomato
2 leaves of lettuce

Directions:
Put the bacon on to cook in a large pan. Watch it carefully so it doesn't burn. Bacon only takes a few minutes on each side, but how long exactly depends on whether you are a crispy or chewy person. We like ours pretty crispy. Stick your bread in the toaster. While you're waiting for it to toast up, you can take your cooked bacon out of the pan and put it on a paper towel covered plate. Blot the top of the bacon too to soak up some of that grease. Wash and dry your lettuce and tear into nice sandwich size pieces. Slice up the tomato. Halve the avocado, scoop out the insides and mash up with a pinch of salt. When the toasts pop up, spread half the avocado on one slice of bread and then place the tomatoes on top. On the other side of the bread, put down one of the leaves of lettuce and four strips of bacon. Then place the bacon and lettuce side on top of the tomato and avocado side. Repeat to make another sandwich.

Airplane Picnic

I can recall exactly two times when I was actually pleased with the food offered on an airplane. Once, when I was eight, we flew to London on the 4th of July and they served hot dogs and hamburgers in honor of the holiday. Two years ago, I flew Swiss Air and they had actual hot croissants at breakfast. I mean, they weren't bakery quality or anything, more like Pillsbury Crescent rolls, but still, hot croissants! On an airplane! Other than that, I pretty much don't have anything nice to say. The food is crap, and nowadays, they even want you to pay for it. Or else someone has a peanut allergy on the flight and they won't even let you have the tablespoon's worth of peanuts they probably should have replaced with pretzels years ago, back when they found out what a big deal peanut allergies are.

So for our flight to Florida, I decided to pack us a picnic. There used to be a little shop in Boston where we would get these. They were great sandwiches, but for whatever reason the store was always out of a least one ingredient. Fortunately when you make them yourself you can avoid that.

FANCY TURKEY SANDWICHES

INGREDIENTS:

Deli turkey slices

cucumber

hummus

dijon mustard

bread (wheat or multigrain works great)

lettuce

havarti cheese

DIRECTIONS:

To make a sandwich, take two pieces of bread. I like wheat or multigrain regular sandwich bread for this. The texture is right, it's not supposed to be a chewy type sandwich and the flavor is more complex than white. Smear one side with a thick layer of hummus. It shouldn't be too thin. On the other side, spread a thin layer of dijon. I use about a teaspoon for a regular size sandwich. Then on the hummus side, add a layer of thin cucumber slices. I slice little rounds, and about 6 slices cover a regular sandwich. On top of the cucumber, add slices of havarti. Then add the turkey. I use 3 slices for my sandwiches, and four if I'm making it for Ryan. Finally add lettuce. Top with the dijon coated bread and enjoy.

Buffalo Chicken Sandwiches

This year we finally broke down and ordered the MLB Extra Innings package through our cable provider. This means we can watch the Red Sox almost every night. We are very happy people. It also means that I need to extend my "game food" repetoire beyond hot dogs and baked beans.

Here is my very first hot dog alternative.


BUFFALO CHICKEN SANDWICHES
adapted from Rachael Ray's recipe
(serves about 2)

INGREDIENTS:
2 chicken breasts (I usually cut them into large chunks to speed cooking time)
salt & pepper
2 T butter
3 T hot sauce
rolls
1/4 C sour cream
.08 lb blue cheese (so I had a .25 block and used about a third does that work out right?)
lettuce

DIRECTIONS:
Chop chicken into managable chunks and salt and pepper. Cook in a small amount of butter or olive oil. While they are cooking, melt 2 T butter in a large microwavable container. Add the 3 T of hot sauce to the butter and mix well. When the chicken is done, use a fork to shred it. Toss the shredded chicken in the butter and hot sauce mixture. Mix the blue cheese with the sour cream until blended. Spread the blue cheese mixture on rolls, and then add the chicken and lettuce.