A Sandwich Buffet or How to use up all those bits and pieces of food

It’s that time again. Seeding is in full swing and farm work becomes more active so is the busy-ness in the kitchen. Sometimes it is okay just to throw something together for lunch. This sandwich buffet uses bits and pieces of food that alone are not enough to feed a crew. It is an excellent way to use a single pork tenderloin, a couple of chicken breasts or a partial package of bacon. Then present a decadent dessert as the finale.

The components of a sandwich buffet include the protein, the crunch, the breads, butters and mayonnaise.  

Proteins are essential for muscle growth and repair. It takes the body longer to digest protein so a person feels full longer. Offer several choices of pre-sliced meats, poached fish, pates, cheeses and eggs.

Generously rub pork tenderloin or skin-on chicken breast with a seasoning mix like Creole or lemon pepper. Preheat a cast iron pan with a little canola oil and add the meat. Brown on all sides then slip it into a 350 F (180 C) oven to complete cooking, about 15 minutes. Cool and slice thinly.

Crispy comes from sliced raw vegetables such as cucumbers, tomatoes and crisp, torn lettuces. Torn lettuce can be prepared in advance because it browns more slowly than cut lettuce. Wash and shake lettuce dry and tear into serving size pieces. Then wrap it in a clean tea towel and refrigerate until serving time. Pickles, sauerkraut and a simple shredded coleslaw add flavour and crunch. 

Offer a selection of breads and buns. Baguettes make a nice chewy sandwich. Slice them horizontally for a hearty serving. Whip up some biscuits. Focaccia is simple to make in large batches. It is a flatbread and is sliced horizontally to make sandwiches.

Moisten the sandwich and also prevent juices from soaking the bread with mayonnaise, butter and mustards. Dig through the fridge for condiments like cranberry sauce, salsas and chutneys and put them on the table.

Focaccia

1 medium baking potato, peeled and quartered

1 1/2 tsp. instant yeast 7 mL

3 1/2 c. unbleached all purpose flour 875 mL

1 c. warm water 250 mL

1/4 c. olive oil, plus more for the pan 60 mL

1 1/2 tsp. salt 7 mL

Boil potato until tender. Drain and cool. Put it through a ricer and use about 1 cup (250 mL) lightly packed potato.

In the large bowl of a stand mixer combine yeast, flour and 1 cup (250 mL) warm water until combined. Cover with plastic wrap and set aside until bubbly, about 20 minutes.

Add remaining dough ingredients, including reserved potato. Mix with paddle attachment on low speed until the dough comes together. Switch to dough hook attachment and increase speed to medium. Continue kneading until the dough is smooth and elastic, about 5 minutes.

Transfer dough to lightly oiled bowl, turn the dough to coat with oil and cover tightly with plastic wrap. Let rise in warm, draft-free place until dough is doubled in volume, about 1 hour.

Cut dough in half and flatten each piece into an 8-inch disk on a large, generously oiled baking sheet. Cover dough with clean tea towel and rise until doubled in size, about 45 minutes.

Preheat oven to 425 F (220 C). With 2 or 3 fingers, dimple the dough at regular intervals. Make about 2 dozen dimples. They should almost poke through the bottom of the bread. Drizzle with olive oil and sprinkle with coarse salt.

Bake about 25 minutes or until bottoms are golden brown. Serve warm. This recipe can easily be doubled. (Cooks Illustrated)

Poblano Salsa

1 large poblano pepper, halved and seeds removed 

1 bunch scallions 

2 tbsp. canola oil 30 mL

2 tbsp. fresh mint, roughly chopped 30 mL

1 tsp. lemon juice 5 mL

1/2 tsp. cane sugar 2 mL

1/2 tsp. chili flakes 2 mL

Salt and pepper, to taste

Preheat oven to 400 F (200 C).

Place poblano halves and scallions on a baking sheet, drizzle with oil and roast until softened, about 15-18 minutes.

Remove from oven, cool slightly, then chop coarsely.

Add to a bowl with remaining ingredients and toss to combine. Season generously with salt and pepper.  (Bon Appetit)

Caramel Brownies in a Jar

There is no brownie better than a cocoa brownie. Serve these in a 1 cup (250 mL) wide-mouth canning jar or other dessert dish. Top with a scoop of vanilla ice cream and a generous drizzle of caramel sauce.

10 tbsp. unsalted butter 155 mL

1 1/4 c. sugar 315 mL

3/4 c. plus 2 tbsp. unsweetened cocoa powder 175 mL + 30 mL

1/4 tsp. salt 1 mL

1/2 tsp. pure vanilla 2 mL

2 cold large eggs

1/2 c. all purpose flour 125 mL

2/3 c. walnut or pecan pieces (optional) 150 mL

Position a rack in the lower third of the oven and preheat the oven to 325 F (160 C). Line the bottom and sides of the baking pan with parchment paper, leaving an overhang on two opposite sides.

Combine butter, sugar, cocoa and salt in a medium heatproof bowl and set the bowl over a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth. Remove bowl from skillet and set aside until mixture is only warm, not hot.

Stir in vanilla with a wooden spoon. Add eggs one at a time, stirring vigorously after each one. When batter looks thick, shiny and well blended, add flour and stir until fully mixed in, then beat vigorously for 2 or 3 minutes the wooden spoon or a rubber spatula. Stir in nuts, if using. Spread evenly in the lined pan.

Bake until a toothpick stuck in the center comes out slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.

Lift up the ends of the parchment and transfer the brownies to a cutting board. Cut into 16 or 25 squares. (Bon Appetit)

Hearty Beef Barley Soup with a Classic Club Sandwich

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I have some of the best food when I visit my father in central British Columbia. His area is a magnet for the artistic and adventurous. I remember an outstanding Italian meal quite a few years ago. The Cariboo has a calling that many cannot resist.

Last year I visited and we noshed at another of his favourite places. The food was simple but simply delicious. I wonder if he knows how lucky he is. I have recreated the dishes in these recipes.

This soup recipe is delicious. I find that the pearl barley will thicken up this soup nicely without added flour. I tried adding the carrots with the celery and onions before pressure cooking but they were overcooked and tasted bitter. Leave the carrots to add later. The barley and carrots take about the same length of time to cook.

Beef Barley Soup

1 tbsp. olive oil 15 mL

2 lb. beef oxtails or short ribs 1 kg

Kosher salt and freshly ground black pepper

2 leeks, chopped, white and light green parts

4 carrots , diced

1 c. yellow onion, chopped 250 mL

2 stalks celery, diced

2 garlic cloves, minced

2 sprigs fresh thyme leaves

3 bay leaves

10 c. low sodium beef broth 2.5 L

1 c. pearled barley 250 mL

Heat olive oil in pressure cooker and brown meat. Add leeks, onion, celery, thyme and garlic and 10 cups of water. Cook in pressure cooker for 15 minutes. Cool. Shred meat and remove bones.

Add barley and carrots and cook for another 15 or 20 minutes, until tender. Season with salt and pepper to taste. Serve hot. Yield: 6 servings.

Classic Club Sandwich

3 slices bread for each sandwich

Mayonnaise

Bacon, tomatoes, lettuce

Thinly sliced cooked chicken or turkey, ham and cheddar cheese

Lightly toast the bread. Lay first slice on cutting board and spread with mayonnaise. Add sliced fresh tomatoes, salt and pepper to taste, 2 strips of crispy bacon, slice of turkey and lettuce. Add second slice of bread and spread with mayonnaise. Layer ham, cheese and more lettuce. Spread third piece of bread with mayonnaise and place, mayonnaise side down on top. Slice in half diagonally and secure each with a skewer or long toothpick. Garnish with olives or pickles, if desired.

Pork Schnitzel Sandwich with Wild Mushroom Soup Warms a Wintry Day

There is nothing more Canadian nor more comforting on a cold winter's day than soup and a sandwich. Every café and bistro will have their daily special. Recently when I was in Edmonton I found such a restaurant, The Manor Bistro. It is a cozy circa 1920's house. The air was filled with the aromas of home cooking and the buzz of conversation.

The schnitzel sandwich intrigued me and it was love at first bite. The waitress told me that they brought this back from their menu from many years ago.

I have decided to recreate it at home. I am sure in the restaurant this is quickly deep fried but it works quite nicely just pan fried. I find that panko bread crumbs do not absorb as much oil as the regular bread crumbs.

I am pairing it with one of my favourite soups, wild mushroom. I foraged the mushrooms myself last fall and immediately tried them in this recipe. It has been stowed away in my freezer to warm a cold day. Dill pickles from the farmers' market completes my homey lunch.

Pork Schnitzel Sandwich

5 tbsp. olive oil, divided 75 mL

2 tbsp. sour cream 30 mL

2 tbsp. prepared horseradish 50 mL

1 large yellow onion, thinly sliced

4 - 1/2 inch thick (3 cm) boneless pork chops, about 12 oz. 350 g

1/2 c. unbleached all purpose flour 125 mL

2 large eggs

1 c. panko breadcrumbs

4 crusty rolls, halved horizontally

4 romaine lettuce leaves, torn in half crosswise

Whisk 2 tablespoons (30 mL) oil, sour cream, and horseradish in small bowl. Season to taste with salt and pepper.

Heat 1tablespoon (15 mL) oil in heavy large skillet over medium high heat. Add onion and sauté until it softens, stirring often, about 8 minutes. Reduce heat to medium low and cook until onion is golden brown, stirring often, about 20 minutes. Transfer to bowl.

Horseradish sauce and onion can be made 1 day ahead. Cover separately and chill.

Place flour in a shallow bowl. Beat eggs in another shallow bowl. Place panko in third shallow bowl. Place a rack on rimmed baking sheet.

Place pork between 2 sheets of plastic wrap. Using flat side of meat tenderizer or mallet, pound to thickness of 1/4 inch (2 cm). Season pork with salt and pepper. Working with 1 pork chop at a time, dredge both sides in flour, shaking off excess; dip in eggs to coat. Transfer to panko and press to coat pork all over. Place on prepared rack. Can be made 1 hour ahead. Let stand at room temperature. 

Heat 2 tablespoons (30 mL) oil in heavy large skillet over medium high heat. Add pork to skillet and cook until golden brown and cooked through, about 3 minutes per side, adding more oil if needed. Drain on paper towels.

Spoon 2 tablespoons (30 mL) caramelized onion onto each bun bottom. Place pork, then top with lettuce. Spoon 1 rounded tablespoon (15 mL) horseradish sauce onto cut side of each roll top. Place roll tops on sandwiches and serve.

Wild Mushroom Soup

2 - 3 c. chicken broth 500 – 750 mL

3 leeks, well rinsed and dried

1 onion

1/4 c. unsalted butter 60 mL

3 tbsp. flour 45 mL

2 c. beef stock 500 mL

1 lb. cremini or brown mushrooms  400 g

1 oz. dried mixed wild mushrooms 30 g

Sea salt and freshly ground black pepper, to taste

Heavy cream

Fresh herbs such as chives or thyme for garnish, optional

Soak dried mushrooms in 1/2 cup (125 mL) hot water until soft. Save soaking water. Dice leeks, white part only, and onion and cook over medium heat in butter until soft. Add roughly chopped mushrooms, soaked dried mushrooms and continue to cook until the mushrooms are soft. Sprinkle with flour. Stir and cook 5 minutes.

Add reserved mushroom soaking liquid, chicken stock and beef stock. Cook for about 30 minutes or until mushrooms are thoroughly cooked. Cool. Puree in batches in a food processor. Return to pan to reheat and serve. Garnish with heavy cream and fresh herbs.

Chai, Moroccan Mint Tea and Small Bites

Cream Tea, High Tea and Afternoon Tea describe formal tea. Cream Tea is served in Devon and Cornwall, England and there is an ongoing feud whether you put the clotted cream or the strawberry jam on the scone first. High Tea means that tea is taken in the dining room and therefore served on high tables.  Tea enjoyed in the garden is called Afternoon Tea and is on low tables.

All these details aside, the common thread is that dainty sandwiches and sweets are served with tea. In this modern era we would be as likely to serve green tea, herbal tea, chai or Moroccan mint tea. Sandwiches are now mini pitas or crostini and dainties might be fruit skewers or mini phyllo tarts.

Medjool Dates stuffed with chevre or feta is drop dead delicious. Garnish with orange zest and it is ready to go. These little pitas are made by quartering the mini pita bread and stuffing with a curried egg salad. Garnish with chopped cilantro.

Mixed Nut Phyllo Tarts

This is much less work than making your own pastry and lighter than purchased unbaked pastry shells. Use any mix of unsalted nuts you have on hand. When working with phyllo pastry, I brush some melted butter on the countertop so the first sheet doesn’t move around.

1 c. maple syrup 

2 eggs, lightly beaten

2 tbsp. melted butter, cooled 

1 tsp. vanilla extract

1 c. coarsely chopped mixed unsalted nuts 

1 pkg. phyllo dough, thawed

1/2 c. melted butter 

Preheat oven to 350 F. In a medium bowl, combine maple syrup, eggs, melted butter and vanilla extract, mixing well. Stir in nuts. Set aside.

Lay out 1 sheet of phyllo pastry on your countertop and brush with melted butter. Set another sheet over the first and brush with melted butter. Repeat until you have 5 sheets of phyllo layered. Cut into 3 inch squares.

Lightly spray a mini muffin pan with oil. Press phyllo squares carefully into the pan. Fill with maple nut filling.

Bake in preheated oven for 10 to12 minutes, or until filling is bubbling and shells are golden. Cool in the pan for a minute or two then remove and cool on rack. Makes about 48 tarts. 

Chai

3 green cardamom pods, lightly cracked open with the back of a spoon

6 whole cloves

1/4 tsp. fennel seeds

1/2 cinnamon stick

1/4 in. slice of fresh ginger 

5 black peppercorns

1 bay leaf

1 tbsp. loose black tea leaves 

4 c. water

1/2 c. half and half cream 

1 to 2 tbsp. light brown sugar, cane sugar or honey, according to taste 

Place spices and herbs in a medium size saucepan. Add water and bring to a boil. Boil for 5 minutes. Remove from the heat and steep for 10 minutes.

Add tea leaves and return to a boil. Reduce heat and simmer on medium for 5 minutes. Add cream and sugar. Stir for about a minute, over low heat, until steaming. Strain and pour into a teapot or cups. This can be made ahead and reheated. It will keep several days in the refrigerator. Makes 2 to 3 servings.

Moroccan Mint Tea  

1 tbsp. loose Chinese gunpowder green tea 

5 c. boiling water 

3 to 4 tbsp. sugar, or to taste 

1 large bunch fresh mint

Put tea in teapot and pour in 1 c. boiling water, then swirl gently to warm pot and rinse tea. Strain out and discard water, reserving tea leaves in pot.

Add remaining 4 cups boiling water to tea and let steep 2 minutes. Stir in sugar to taste and mint sprigs and steep 3 to 4 minutes more. Serve in small heatproof glasses.

Casual Friday - Grown Up Grilled Cheese

April is National Grilled Cheese Sandwich month is the U.S. These sandwiches were first made in the 1920's and then became popular in the Great Depression of the 30's. Sliced bread and processed cheese were affordable.

The original grilled cheese sandwich was actually an open face sandwich. And I was not aware that it was not until the 1960's that the second piece of bread was added. Now that really makes me feel old.

Taking only a few minutes to make, this is a perfect Casual Friday food. I made mine with Camembert, toasted pinenuts and my homemade fig chutney. I melted herbed compound butter in the pan and carefully placed the sandwich in as the butter began to bubble. Serve with a lightlly dressed green salad.

Share your favourite Adult Grill Cheese Sandwich with us by commenting.

Sprouts in a Jar

While I was shopping for seeds for the garden, I came across a few seeds for sprouting.  My favourite is alfalfa but I had to settle for broccoli and some mustard seeds.  I started with the broccoli and it took about 5 - 6 days.  Many of the seeds didn't sprout.  I have no idea if that is normal but it made for an expensive bit of sprouts.  It made about a pint and cost about $2.50.

Simply cut a piece of cheesecloth to fit the top of a jar and use the metal ring to hold it in place.  Rinse the seeds twice a day until they are the size you want.

Drain all the water and leave the jar upside down, slightly atilt so any residual water can drain.

High Temperature Eye of Round Beef Roast

I do not make roast beef often enough.   I am very insecure about it.  But  I have sandwiches to make on Sunday and do not use processed meats.  I bought this little 3 pound eye of round beef roast and it was perfect.

I generously seasoned it with coarse salt and freshly ground black pepper.  I preheated the oven to 500F.  Then I put the roast in the oven and reduced the heat to 475F.  I roasted it for 7 minutes per pound = 21 minutes.  I turned off the oven and let it sit in the oven for 2 1/2 hours.  I did not open the oven once! See all that wonderful carmelization on the surface?  It makes the beef so tasty.   It was perfect.  And eye of round is so nice to slice thinly for sandwiches.

Saucy Meatloaf

This is so thin because I used a full size loaf pan for only one pound of ground beef.  I should have used a small size loaf pan.  But so tasty.

I have never eaten meatloaf!  Can you imagine?  All this time and I have never tried it.  I don't eat a lot of ground beef, or any meat, for that matter.  I had a pound of ground beef, some braised short ribs and all the other ingredients in my freezer and pantry.  I had a whim to make a meatloaf sandwich.

Upon researching recipes it was evident that you can do what ever you want.  This is so tasty and I know the sandwiches will be succulent and flavourful.  The addition of the braised short rib meat with the ground beef adds so much texture and flavour.

Sarah's Version of Meatloaf

1 pound ground beef
1/2 pound braised short ribs
1 teaspoon Worcestershire sauce
1 slice of my homemade multigrain bread
warm water
2 tablespoons finely minced onion
1 clove garlic, finely minced
2 tablespoons barbecue sauce
1 tablespoon grainy Dijon mustard
salt and pepper to taste

Preheat the oven to 375F.

Soak the bread in warm water until soggy.  Squeeze out all the water and discard water.

Mix the ground beef, short ribs, seasonings, and bread until evenly mixed.

Press into an oiled small loaf pan.

Bake for about 40 minutes or until the internal temperature reaches 160F.  Take out of the oven and brush the top with more barbecue sauce.  Return to the oven for 15 minutes.

Drain excess fat and serve immediately or chill and slice for sandwiches.

Brining Your Own Brisket

Traditional corned beef dinner with boiled potatoes, cabbage and carrots.  This is basically the boiled dinner so popular in the Maritimes.

I have never cooked a corned beef brisket.  Ever.  It is so easy but just has not been on my radar.  So I decided it was time.  Then go back one step and I wondered how much fun it might be to brine my own beef?  My butcher cut me a 9 pound brisket tip and I was on my way.
 

I used the bottom drawer of my fridge to brine it…works like a charm, and there’s no worry about rips in a ziploc bag or dripping onto other food! It was a great tip I read somewhere.

There was way more food than I could eat so I pressure canned some of the corned beef and I can enjoy it later.

From Michael Ruhlman's blog

The following recipe is from Charcuterie: The Craft of Salting, Smoking and Curing.

Home-Cured Corned Beef
2 cups kosher salt*
½ cup sugar
4 teaspoons pink salt (sodium nitrite), optional
3 cloves garlic, minced
4 tablespoons pickling spice
1 5-pound beef brisket
1 carrot, peeled and roughly chopped
1 medium onion, peeled and cut in two
1 celery stalk, roughly chopped.

In pot large enough to hold brisket, combine 1 gallon of water with kosher salt, sugar, sodium nitrite (if using), garlic and 2 tablespoons pickling spice. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat and let cool to room temperature, then refrigerate until chilled.
Place brisket in brine, weighted with a plate to keep it submerged; cover. Refrigerate for 5 days.

Remove brisket from brine and rinse thoroughly. Place in a pot just large enough to hold it. Cover with water and add remaining pickling spice, carrot, onion and celery. Bring to a boil over high heat, reduce heat to low and cover. Simmer gently until brisket is fork-tender, about 3 hours, adding water if needed to cover brisket.

Keep warm until ready to serve. Meat can be refrigerated for several days in cooking liquid. Reheat in the liquid or serve chilled. Slice thinly and serve on a sandwich or with additional vegetables simmered until tender in the cooking liquid.

*A note about the salt. Salt level not hugely critical here because it’s basically boiled and excess salt moves into cooking liquid.  You can weigh out 10 ounces here if you feel better using a scale.  Or you can simply make a 5% brine of however much water you need to cover (6.4 ounces per gallon).  When you cook it, season the cooking liquid to the level you want your meat seasoned.  Another option is wrapping the brisket in foil and cooking it in a 225 degree oven till tender.
Yield: 8 to 10 servings.

Pickling Spice
2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons coriander seeds

2 tablespoons hot red pepper flakes
2 tablespoons allspice berries
1 tablespoon ground mace
2 small cinnamon sticks, crushed or broken into pieces
24 bay leaves, crumbled
2 tablespoons whole cloves
1 tablespoon ground ginger

Combine peppercorns, mustard seeds and coriander seeds in a small dry pan. Place over medium heat and stir until fragrant, being careful not to burn them; keep lid handy in case seeds pop. Crack peppercorns and seeds in mortar and pestle or with the side of a knife on cutting board.
Combine with other spices, mix. Store in tightly sealed plastic or glass container.

I love this mace.  I bought it in India at least 4 years ago and just grind it as I need it.  I swear it is as potent as the day I bought it.  And it is so moist and soft when it is freshly ground.

If I can borrow a corny phrase from Rachel Ray or Emeril Legasse, I wish there was 'smell-a-vision".  The aroma from this spice mixture is amazing!  I cannot imagine buying pickling spice ever again.