Pan Bagnat

Sandwiches have always been one of my favorite foods.  They've become even more popular recently with the proliferation of food trucks serving a wide variety of hand-held foods from around the globe.   I've tried to broaden my horizons by trying  some of the great and famous sandwiches of the world.  As my first choice in a new occasional series of famous sandwiches, I chose the Pan Bagnat which is the specialty of Nice, France.  It incorporates many of the flavors of a Nicoise Salad (also a specialty of Nice) into a tuna sandwich that's completely different from your normal tuna/mayo mixture.  The Pan Bagnat has no mayo - it has an olive oil vinaigrette instead - and has lots of vegetables in addition to tuna and hard boiled eggs.  Everything is placed in crusty french rolls or baguettes and allowed sit for several hours before eating so the juices soak into and soften the bread, the onions can mellow and the flavors meld together.

I chose the Pan Bagnat for several reasons.  First, I love tuna sandwiches.  Second, this sandwich is actually pretty healthy with Omega 3's in the olive oil plus all the veggies.  Finally, it's picnic season and this sandwich is just perfect for picnics since it has no mayo and should be made well in advance of eating. (I just love a picnic dinner at a concert in the park.  If you're quiet about it you can even sneak in a bottle of wine to go with the sandwiches.) If you have a picnic for two, use individual french rolls or mini-baguettes as I did.  If you have more people, use a full-size baguette and cut into pieces prior to serving.

The only drawback to this sandwich is the name.  I took French in high school with limited results, but one thing I noticed was that French words sometimes have letters that are completely absent in the pronunciation.  For example, you pronounce Pan Bagnat as pahn bahn-yah.  So what happend to the "g" and the "t"?  French is sneaky that way.  If nothing else, you can impress people with your pronunciation the next time you order one in a bistro.

A note about the tuna - water pack or oil pack?  Yes, water pack tuna is lower in calories.  It also has less taste.  My personal preference is to use oil pack tuna for special recipes where tuna is a star and use water pack for everything else.  I used oil pack tuna here but the choice is up to you.

* * click here for a printable recipe version * *

Pan Bagnat
Makes 4 servings


Note: you may find it easier to place the ingredients in the top half of the bread rather than the bottom half because the top is typically deeper and will cradle them better.


1 teaspoon red wine vinegar
½ teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon ground pepper
3 tablespoons olive oil
1 baguette or 4 french rolls
½ English cucumber, sliced
1 tomato, thinly sliced
½ small red onion, thinly sliced
12 ounces canned tuna packed in oil or water, drained and crumbled
8 basil leaves
4 hard-boiled eggs, sliced
½ cup pitted kalamata olives, sliced


Whisk together the red wine vinegar, mustard, salt and pepper. Gradually add the olive oil while whisking to form an emulsion. Add the cucumbers to the vinaigrette and toss to coat. Set aside.

Slice the baguette (or rolls) horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, being careful not to tear the crust. Place the ingredients on one half of the bread in the following order: half the cucumbers, tomato, onion, tuna, basil, eggs, olives, then the other half of the cucumber slices. Drizzle the remaining vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours or refrigerate for up to 6 hours.

Cut the baguette into four pieces and serve.

Chicken Salad with Fruits and Peppadews

Love, love salads!  Although this salad just screams summer, you could make it any time of the year because the fruits - strawberries, mandarin oranges, pineapple and avocado - are available year-round. In addition to the beautiful fruits, this salad features savory chicken, toasty nuts, a fresh citrus vinaigrette, and peppadews.  If you're not familiar with peppadews, they're small red peppers with a bit of heat and sweetness.  They're sometimes available in the olive bar at your grocer, otherwise you can find them in jars with the olives in the grocery shelves.  (They make a really great appetizer filled with cream cheese or goat cheese.) I would definitely serve this salad to company - it's beautiful, fresh and elegant.

Back in the days when The Lawyer and I had a giant community garden, we decided to grow our own peppadews.  Turns out that's not as easy as it sounds.  The peppers grow in South Africa and the seeds and breeding rights are closely guarded.  We scoured the internet and found a close substitute for seeds.  The surprise was that the peppers are so hot they pretty much melt your tongue and only become peppadews after removing the seeds and pickling them in a sugar brine to calm the heat.  The Lawyer, being ever inquisitive, tried a raw pepper and regretted it for quite a long time.  You should have seen the looks on our faces when we were first tried the pickled version after his fire-eating experience - pure fear which turned to relief when we found out they were great and just like store-bought peppadews.  Life is an adventure.

* * click here for a printable recipe version * *


Chicken Salad with Fruits and Peppadews
Four servings

Salad:

2 boneless skinless chicken breasts

Lemon pepper seasoning

Salt

1 avocado

1 bag baby salad greens

1/2 cup thin sliced red onion

1 cup mandarin oranges, drained

1 cup sliced strawberries

1 cup fresh pineapple chunks

8 – 10 Peppadew peppers, cut in half

1/2 cup pecans or almonds

Citrus Vinaigrette:

1/2 cup fresh orange juice (about one orange)

1/3 cup fresh grapefruit juice

2 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

1 tablespoon honey

1 tablespoon Dijon mustard

1 tablespoon low-sodium soy sauce

2 teaspoons minced peeled fresh ginger

Combine all vinaigrette ingredients in a blender and process until smooth. Pour into a bowl, cover and chill.

Sprinkle the chicken with lemon pepper seasoning and salt. Grill or broil until done, about 5 minutes per side. Set aside to cool slightly, then thin slice on a diagonal.

Toast the pecans or almonds in a dry pan or oven until fragrant (this just takes a minute so watch them carefully). Coarsely chop the nuts.

Cut the avocado in half and remove the pit, then score the avocado flesh into cubes with a knife and scoop from the shell using a spoon. Gently combine salad greens, onions, mandarin oranges, strawberries, pineapple, peppadews and avocado chunks in a bowl. Toss with some citrus vinaigrette. Place on plates, top with sliced chicken breast and nuts. Spoon a little more vinaigrette over the chicken.

Special Brunch - Egg Strudel

Mother's Day is coming up!  Have you thought about plans for the mother or grandmother in your life?  For some people that means reservations at a nice restaurant.  If your family is like The Lawyer's, however, that's not very practical.  He has a extended family that includes four generations who are all very close. Family celebrations are large and include everyone from his parents (who are celebrating their 70th wedding anniversary this summer) to several itty-bittys just learning to walk. One of the family's major annual events is their Swedish sausage-making party shortly before Christmas. They work in teams to shove a gooey mass of potatoes, meat and milk into (ahem) "natural casings". I tend to watch from a safe distance and try not to think about the casings.

If you also have extended family gatherings (hopefully sans casings), think about this egg strudel recipe for a wonderful Mother's Day brunch.

 It's visually stunning and makes a lot of servings.  It can even be made in advance and simply baked before the party.  That's why a little orange juice is added to the eggs - the vitamin C helps preserve their color.  Everyone from Generation 1 to Generation 4 will like the ingredients:  potatoes, ham, eggs, cheese, and puff pastry. I would suggest serving it with asparagus in lemon sauce on your prettiest plates, accompanied by mimosas and coffee for the adults and juice for the kids. (On second thought, maybe you shouldn't use your prettiest plates if there are kids involved.  Save them for adult occasions - see below.)

Not only would this make a great Mother's Day brunch, it's ideal for weekend guests or anytime you want to have a special brunch.  It looks very fancy but actually it's really easy - the key is how you cut the puff pastry for braiding.  Just follow the visuals and you'll be fine.

* * click here for a printable recipe copy * *

Egg Strudel
Makes 2 strudels, 8 to 12 servings depending on how they are cut

1 box (two sheets) puff pastry dough (1.1 lb)
2 tablespoons unsalted butter
1 cup frozen cubed hash brown potatoes
1 cup green or red bell pepper, seeded, diced
½ cup onion, diced
1 cup smoked ham or turkey, diced
11 eggs
2 tablespoons minced fresh chives
4 oz cream cheese, softened
2 tablespoons orange juice
1 egg
1 tablespoon water
2 tablespoons shredded parmesan


Thaw puff pastry according to package directions.

Melt butter in a large nonstick skillet over medium-high heat. Add potatoes and sauté 5 minutes. Stir in bell pepper and onion; sauté 3 minutes, then add ham or turkey.

Whisk 11 eggs and chives together. Add them to the pan and scramble just until set and still a bit soft. Season with salt and pepper and take off the heat. Stir in the cream cheese and orange juice until blended. Refrigerate eggs while working on the pastry.

Unfold a thawed pastry sheet on a work surface lightly dusted with flour. Roll pastry to a 12” x 10” rectangle, then transfer to a piece of parchment cut to fit a baking sheet. Trim pastry by cutting off the top corners at an angle and notching the bottom corners (see picture below).

 
Spoon half the egg mixture down the center, then cut an equal number of strips on both sides at a 45 degree angle. 

 Fold the flaps up over the eggs at both ends, then braid the strips by alternately crossing them over the filling. 

 
Repeat with the other pastry sheet and remaining egg mixture. Transfer parchment and strudels to baking sheets.

Combine the remaining egg and water by whisking; brush over the tops of the strudels and sprinkle with parmesan cheese. (At this point, strudels may be covered in plastic and refrigerated overnight.) 

 Bake strudels for 20-30 minutes, or until golden. Let cool 5 minutes before slicing.
 

Ravioli with Apples and Walnuts

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Everybody likes pasta, but sometimes you can get a little tired of spaghetti and red sauce.  Plus it's spring, and who wants to stand in the kitchen for hours simmering a marinara sauce?  This recipe is fresh, light and really fast - ravioli stuffed with luscious cheeses and topped with fresh apple, olive oil, toasted walnuts, and parmesan.  It's deceptively simple in terms of ingredients and prep time, but unique enough that it's quite elegant.

The first time I made this recipe I noted that it tasted french (in my world that's a good thing).  I think it was the classic combination of apples and walnuts that did it for me.  Whatever, it certainly is different from your typical southern Italian pasta dish.  Although it's very satisfying and filling as a vegetarian entree, you can add a topping of crispy prosciutto or bacon to keep your carnivores happy if you like. 

You can prepare the topping while the ravioli cooks, so your entire prep time comes down to how fast you can boil water and cook the pasta.  Maybe 20 minutes?  Not bad. 

* * click here for a printable recipe version * *

Ravioli with Apples and Walnuts
Serves 4

1 lb cheese ravioli
2 tablespoons olive oil
½ cup walnuts, roughly chopped
1 crisp apple (Braeburn or Gala), cut into matchsticks
2 teaspoons grated lemon zest
½ cup flat leaf parsley, chopped
¼ cup grated parmesan
2-3 thin slices of prosciutto, chopped (optional)
Salt and pepper


Cook the ravioli according to the package directions.

Meanwhile, heat the oil in a medium skillet over medium heat. Add the walnuts (and prosciutto, if using) and cook, stirring often, until the nuts are toasted and the prosciutto is crisp, 4 to 5 minutes.

Add the apple, lemon zest, parsley, ½ teaspoon salt, and ¼ teaspoon pepper to the skillet and toss to combine. Spoon over the ravioli and sprinkle with parmesan.

Tabbouleh and Greek Chicken

It's finally spring and that means lighter meals and grilled foods.  In this post two recipes are featured - one for a salad and one for grilled chicken - that are unusually versatile because they can be served at room temperature, which makes them perfect make-ahead dishes that would be great for a picnic, weeknight meal, or entertaining.

First let's talk about tabbouleh.  Tabbouleh is a Middle Eastern salad traditionally made of bulgur, tomato, finely chopped parsley and mint, often including onion and garlic, seasoned with olive oil, lemon juice and salt.  It's pronounced tah-boo-lee  and may be spelled tabbouleh, tabouleh, tabbouli, or tabouli.  It's become enormously popular in the United States due to it's light and refreshing combination of tastes.  It's one of my favorite salads to accompany grilled food.

I was first introduced to tabbouleh by my friend Patti, who brought it to a picnic at our house.  Her husband Peter wouldn't touch it, probably because it had vegetables in it.  In Peter's defense, he's English.  He probably grew up on boiled beef and bangers. 

Anyway, bulgur is a dried wheat product with a fine grain.  You can typically find it in the rice section of your store, sold in a box under the Near East brand called "Taboule Mix Wheat Salad" (OK, there's another spelling variation).  Just use the bulgur in the box and throw away the spice packet for this recipe.  I also found bulgur in a clear plastic container in the baking aisle of my store, and in the bulk foods section.  If all else fails, head to a natural food store or co-op.

Bulgur reminds me of couscous in texture and cooking method - you just throw it in some boiling water for a few minutes until softened.

Although bulgur is a key ingredient, there are fresh ingredients that are equally key - cucumber, tomatoes, red onion, parsley and mint.  You might be surprised by the amount of parsley in tabbouleh.  It's not a garnish, it's actually one of the top ingredients by volume.  Check out the relative amounts of each ingredient below. 

The recipe calls for two cups of finely chopped parsley, which is actually about two whole bunches of flat leaf parsley.  Measure the parsley after chopping, not before.  Have you ever wondered about that in recipes?  Here's the difference:

"2 cups of finely chopped parsley" = chop first, measure second
"2 cups of parsley, finely chopped" = measure first, chop second

If you can't find good quality tomatoes, use chopped cherry tomatoes instead.  Don't use canned tomatoes for this recipe because they're too soft and watery. As I mentioned, this is a great salad for picnics or pot lucks because the dressing is olive oil based, not mayonnaise based.

OK, on to Greek Chicken.  I used boneless skinless chicken breasts but you can use any type of chicken pieces you prefer.  They're marinated in olive oil, garlic, lemon, and oregano overnight and grilled until beautiful.

They can be served hot, cold, or at room temperature.  Leftovers would make amazing pita sandwiches with a little of the tabbouleh, some lettuce, and a drizzle of cucumber dressing.

* * click here for a printable Tabbouleh recipe * *

Tabbouleh
Serves 6

1 cup bulgur wheat
1 ½ cups boiling water
2 medium tomatoes, seeded and diced (about 2 cups)
1 large cucumber, peeled, seeded and diced (about two cups)
½ cup diced red onion
2 cups finely chopped fresh flat leaf parsley
1/3 cup finely chopped fresh mint leaves
3 tablespoons olive oil
¼ cup fresh lemon juice
1 teaspoon grated lemon zest
1 teaspoon ground cumin
½ t salt and ½ t pepper

Place the bulgur in a large bowl. Pour the boiling water over it, stir and cover tightly with plastic wrap. Let sit for 15 minutes until the water is absorbed and the bulgur is tender. Drain any excess water from the bulgur. Stir in the tomatoes, cucumber, onion, parsley, and mint.

In a small bowl, whisk the oil, lemon juice, zest, cumin, salt and pepper. Pour the dressing over the salad and toss well to combine. Cover and place in the refrigerator for 1 hour or more. Taste and adjust seasoning before serving. Serve cold or at room temperature.

* * click here for a printable Greek Chicken recipe * *

Greek Chicken
Serves 4

4 boneless skinless chicken breasts (or other chicken pieces to serve 4)
Salt and pepper
2 garlic cloves, peeled and cut in half lengthwise
Juice of 1 large lemon
¼ cup olive oil
1 ½ tablespoons crumbled oregano

Trim chicken and sprinkle lightly with salt and pepper. Combine the remaining ingredients in a gallon zip top bag and add the chicken pieces. Seal and shake to coat all pieces well. Refrigerate for a minimum of 4 hours or overnight (preferable for best flavor).

Heat a grill over medium-high heat. Add the chicken and grill, turning and basting with the marinade, until the chicken is cooked through (about 5 minutes per side). Serve garnished with lemon wedges.


May be served hot, cold, or at room temperature.

In Praise of Asparagus

Asparagus is such a pretty vegetable, not to mention healthy - it contains antioxidants and anti-inflammatories as well as folate (heart health) and vitamin C.  Plus it's delicious!  Fresh local asparagus is one of the first signs of spring but you can also find it almost year-round in the grocery store.  Sometimes the spears are really thick (better for roasting) and sometimes they're really thin (better for stir fries) but for an asparagus tart you want spears that are medium-sized so they don't turn to mush during the baking period and are cooked to crisp-tenderness.

This tart is really easy and fast to assemble and would make a great brunch or lunch entree, a wonderful first course for a dinner party, or even a light vegetarian dinner with a salad.

Although my asparagus was beautiful, it wanted to curve for some reason.  I optimistically thought that I could talk it into straightening out by wrapping it tightly in paper towels and laying it flat in the refrigerator.  Right.  Anyway, I guess it's a matter of aesthetics whether you prefer your tart to have straight asparagus or curved asparagus.  Or maybe you won't have a choice, like me.  Either way, if you're a fan of asparagus you have to give this a try!


* * click here for a printable Asparagus Tart recipe * *



Asparagus Tart
Serves 4 (entrée) or 6 (first course)

1 sheet of frozen puff pastry
1 ½ cups shredded cheese (gruyere and mozzarella mixed)
2 tablespoons Dijon mustard
1 lb asparagus
1 tablespoon olive oil
Salt and pepper

Thaw puff pastry according to package directions. Preheat the oven to 400 degrees.

Roll the puff pastry to a 10” by 12” rectangle and place on a baking sheet. Pierce the dough all over with a fork.

Bake until golden brown, about 15 minutes, then remove and let cool slightly. Brush the crust with mustard and sprinkle evenly with cheese, leaving a 1" edge on all sides.

Cut the woody ends off the asparagus. Tightly line the crust with asparagus spears, alternating ends and tips and cutting to fit where needed. Brush with olive oil and sprinkle with salt and pepper. Bake 20 minutes until the crust is well-browned and the asparagus is tender. Serve warm or at room temperature, cut into squares.

Spring Risotto

Risotto is a classic Italian comfort food consisting of creamy rice and Parmesan cheese. This recipe freshens up the classic for spring with the addition of peas, asparagus, smoked turkey (or ham), mozzarella, and pesto. It's a main dish entree that makes a complete meal when served with a salad.

For some reason I was always mildly intimidated by the thought of making risotto - I guess the process seemed somewhat mysterious and complicated. Turns out if you can use a spoon to stir you can make risotto. Even my friend John, who's been known to oven-roast tomatoes into charcoal briquettes, could handle this one.  (John says he put them in the oven, then forgot about them and went out with his buddies for the afternoon.  Lucky he didn't burn the house down.)

John's "oven-roasted" tomatoes

The only trick to making risotto is that you need to use arborio rice because it has a higher starch content than most rice varieties. The starch combines with hot broth as you stir to create the creamy sauce that's the hallmark of risotto.

My tip of the day is how to clean leeks.  Leeks are large, mild-flavored members of the onion family that are excellent at trapping dirt as they grow. I learned a great technique a few years ago regarding how to ensure you get them absolutely clean.  The trick is to slice them up first, then throw them into a strainer and lower the strainer into a large bowl of cold water.  Agitate the water with your hand to remove the dirt, then lift the strainer of clean leeks out of the bowl of water and drain.  Presto!  Clean leeks.  Much easier than trying to rinse them before cutting or trying to fish all the little pieces out of the water individually.

leeks in strainer in bowl of cold water

rinsed and drained

I think one of the reasons this recipe reminds me so much of spring is because of the wonderful green colors - from light to dark - of the leeks, asparagus, peas and pesto.  I hope you enjoy it!

* * click here for a printable recipe version * *

Risotto with Peas, Asparagus and Pesto
Serves 4

Kosher salt
3 leeks (white and light green parts only)
2 tablespoons unsalted butter
1 cup Arborio rice
½ cup dry white wine (optional)
2 cups fresh or frozen asparagus spears cut into 1” pieces
1 cup frozen peas, thawed
¾ cup diced smoked turkey or ham
½ cup pesto
1 cup diced fresh mozzarella
½ cup grated parmesan
pepper


Slice each leek lengthwise and then crosswise into thin slices. Rinse in cold water and drain. To make the broth, bring 6 cups of water and 1 teaspoon of salt to a simmer in a large pot over medium heat. Add the leeks and cook for 3 to 4 minutes; remove with a slotted sp[oon to a bowl. Adjust the heat to keep the broth at a gentle simmer.

Meanwhile, heat one tablespoon of butter in a wide saucepan over medium-high heat. Add the rice and cook, stirring, for one minute. Add the wine and cook, stirring, until almost evaporated, about one more minute. Add two cups of the hot leek broth to the rice and cook, stirring frequently, until almost absorbed, about 6 minutes. Adjust the heat to keep the risotto at a simmer during this process. Add one more cup of broth and cook, stirring, for three more minutes. Add the asparagus to the pot and stir for an additional two minutes, then add the leeks, peas, and one more cup of broth. Cook, stirring, until almost absorbed, about 5-6 minutes. Taste the rice to see if it’s al dente.

Stir in the turkey and remaining one tablespoon of butter. Remove from the heat and stir in the pesto, mozzarella, and parmesan. Taste and season with salt and pepper.