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worked late tonight but still had time to talk to a friend while I made the roasted onions which are really carmelized onions wilted in olive oil with oregano. Really incredible Tom Collichio ‘Wichcraft panini for dinner. Basically a sandwich version of french onion soup.
Category: sandwiches
steak a new way
in our ongoing bid to cook through ‘wichcraft we made a steak sandwich last night. It wasn’t the usual beef and cheddar with onions but a fresh take on seared (I overcooked it a little) steak. It had a light salad of english cucumber and ginger topped with lime juice and a black chili mayo. I liked it fairly well other than the ginger which could have been sparser for my taste. The black chili mayo is pretty awesome! I was able to use our home roasted and ground ancho and guajillo chile powders.
strangely good
genoa salami, dijon and arugula on ciabatta-that white bit peeking out? thin sliced marinated raw cauliflower-it is thin sliced and marinated in white wine vinegar, olive oil, caraway seeds, red pepper flakes, golden raisins, red onion and parsley. incredible. Tom Colicchio comes up with some potentially bizarre things and they taste just amazing.
pork sausage with pickled fennel, ricotta & spring mix
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the latest offering from ‘wichcraft. We made it tonight when we were running out of weekend and both kind of tired and dragging. Sausage is kind of a weird element for me on a sandwich like this but the whole came together really well. The mild creamy cheese balanced against the stronger flavors of the lightly pickled fennel and balsamic dressed greens. It might not be what I would choose again but I am glad we tried it.
it’s ‘wichcraft!
perusing through cookbooks making a shopping list yesterday I decided that my next “cook the book” is going to be ‘wichcraft by tom colicchio. We cooked our way through Bobby Flay’s burger book and for the most part were thrilled with the process and the flavors. We made one of the sandwiches previously (roasted beef with daikon slaw and horseradish mayo) and I am not sure what took me so long to gravitate back to this book. It could be that the flavors are a little more complex and maybe I think we aren’t up to the challenge but then again…
Tonight we made a roasted pork loin sandwich accompanied by wilted arugula and get this, prunes! The pork was dusted and seared with caraway seeds and then roasted in the oven while I plumped up the prunes in hot water and then Z pasted them in the hot skillet with dijon and white wine while the meat rested. I wasn’t sure how I felt about the caraway seeds. As I sprinkled them they looked suspiciously like something you might sweep up off the floor but they really added another savory dimension and smelled amazing..
Sandwiches can be all of the perfect components of a great meal including flavor and texture and interest all wrapped up in a tidy to-go package. I am excited for the new things we will try!
*note to self-when roasting meat in a skillet-do not grab the handle with bare fingers-shouting !#@#! ensues.
My Urban Pantry 