Thursday, October 27, 2016

Smoked Meats Sandwich

Here is one of the sandwiches I made with yesterday's telera rolls.  I used smoked meats I bought at a local smokehouse.  I love to visit these places and see what they are selling.
For instance, this smokehouse is known for selling smoked butter.  It's the only place I can buy it and I sure am happy to have it available.  They smoke salami, pepperoni, ham, chicken.....just about anything you can think of.
Good sandwiches are all about layering flavors.  For this one, I spread  some of my pesto on one side of the roll.

 Then I added a thin layer of my garlic hummus.

 I spread the other side of the bun with mayo and some of my truffle mustard.

I sauteed broccoli rabe and garlic ahead of time and added it next.  I left out a photo but I then added some of my oven roasted tomatoes.

 Then I added the meats and assorted cheeses.  I used gouda and havarti.

 I like to use crunchy lettuce on sandwiches like these so I added romaine.

Do you want a bite?

Wednesday, October 26, 2016

Telera Rolls

I've been making lots of sandwiches for my kids and their significant others recently and I like to make different rolls all the time and these are some of the best.  Most sandwiches in Mexico are made on these rolls.
  • 2 teaspoons rapid rise yeast
  • 1 1/2 cups water
  • 1 tablespoon honey
  • 1 tablespoon  butter, softened
  • 1 1/2 teaspoons salt
  • 3 1/2 to 4 cups all purpose flour


  • 1 egg beaten with 1 tablespoon water


  1. Combine the yeast, water, honey, melted butter, salt, and 3 1/2 cups of the flour. Mix until a soft dough forms.
  2. Check the dough's consistency; if the dough sticks to your finger when you touch it lightly, add 1/4 cup of the additional flour and mix for another minute. Check the dough again, adding the remaining 1/4 cup of flour only if you need it; the dough should be soft, but not sticky.
  3. Knead for 6 to 8 minutes.
  4. Cover the bowl and let rise for 1 hour, until doubled.
  5. Once the dough has risen, deflate it and divide into 8 pieces, roll into balls, and cover the pieces.
  6. Let them rest for 5 minutes before shaping the rolls into a football shape, tapering toward the edges; the rolls should be 5 1/2" long and 2" around at the center.
  7. Place the rolls onto a parchment-lined baking sheet and cover with greased plastic. Allow the rolls to rise while turning the oven on and preheating to 400 degrees.
  8. When the rolls are almost doubled in size, brush the tops and sides with egg wash. Using a greased knife, indent the rolls twice parallel to each other. Press down firmly with the knife.
  9. Bake for 20 to 22 minutes, until golden brown and the centers read 190 degrees with an instant-read thermometer. Remove from the oven and cool completely before slicing.
 I left the bubbles in them because I like the rustic look it gives them.

They are crusty on the outside and light and chewy on the inside.  I'll show you what I made with them tomorrow.

Tuesday, October 25, 2016

Football Treats

 My photos are giving me fits today so this is a short, silly post.  I made these for my kids to eat during a recent football game and though they couldn't be simpler, they loved them.  You just place a Rolo on a square pretzel and sit them in a 300 degree oven for about 3-4 minutes until the Rolo softens.

Place an M&M of the top and push it down.  Let them sit in a cool place until they harden. These would be fun to make with little kids too!  You can also use a pecan half instead of an M&M.

Monday, October 24, 2016

Oven Cheese Fondue, an Old Recipe From Montreal

 A friend from Montreal gave me this recipe in 1981 and I've been making it ever since.  This is easy to throw together in the evening and then throw it in the oven the next morning.  It's great to make around the holidays when you have company and need something to feed everyone for breakfast. It's a wonderful smell to wake up to too.

The recipe:

10 slices white bread
6 large eggs
3 cups milk
2 T. snipped parsley
1 tsp. dry mustard
1 tsp. salt and 1/2 tsp. pepper
2 cups shredded American cheese  ( I use cheddar)
3 T. finely chopped onions (I use one medium onion)

 Set your oven to 325 degrees. Cut bread into cubes. Beat eggs, milk and seasoning.  Stir in bread cubes, cheese and onion.  Pour it into your pan and bake it for 1 hour until the center is set.  Can be prepared ahead and refrigerated overnight.

 I alter the recipe each time I make it according to what I have on hand.  You can use all kinds of cheese and add green onions or kale or spinach as I have above.

You can also add cooked bacon or sausage too.  It's just an easy, delicious, full proof breakfast.

Sunday, October 23, 2016

A Perfect Autumn Day

 We took off to go to another festival yesterday on a perfect Autumn day.

 I wish Fall would last all year long.

 We went to an apple butter festival.

 It was cool and favorite weather.

 This guy sells jailhouse art.  He makes luminaries out of tin cans.

 It was held in a quaint Victorian village.

 We see all sorts of things on these trips.

 The hay had just been harvested.

 Rural America speaks.

 Republican cows.

What can I say?  We were in the part of our country that pronounces fire wood this way.  These trips are never boring.

Saturday, October 22, 2016

Garbure (French Cabbage and Bean Soup)

Recently, one of my followers mentioned making garbure.  I had not heard of it so I immediately looked it up and knew I had to make it.  YUM!
First I fried some lardons of bacon.

And I reheated some duck confit so I could easily remove the skin and shred the meat.

Drain the lardons on paper towels.


 2 legs duck confit
6 oz. slab bacon, sliced into 14" matchsticks
8 cloves garlic, minced
2 medium carrots
1 medium yellow onion, thinly sliced
1 small leek, trimmed and sliced crosswise 12″ thick
34 cup dry white wine
10 cups chicken stock
1 12 cups dried white beans,  soaked overnight and drained
2 tsp. whole black peppercorns
3 cloves
1 tsp. dried juniper berries
3 sprigs parsley
3 sprigs thyme
1 sprig rosemary
2 bay leaves
Cheesecloth, for herbs
1 small head Savoy cabbage, cored and thinly sliced
8 fingerling potatoes sliced into coins
1 parsnip, sliced into coins
1 large turnip, peeled and cut into 12" pieces
Kosher salt and freshly ground black pepper, to taste
Country bread, for serving (optional)


Heat duck legs in an 8-qt. saucepan over medium-high heat. Cook, flipping once, until fat is rendered and meat is tender, 10–12 minutes. Transfer legs to a cutting board; let cool, then shred meat, discarding skin and bones. Add bacon to pan; cook until fat is rendered and bacon is crisp, 5–7 minutes. Using a slotted spoon, transfer bacon to a bowl. Add garlic, carrots, onion, and leek; cook until golden, about 7 minutes. Add wine; boil. Cook until reduced by half, 2–3 minutes. Add stock and beans; return to a boil. Place peppercorns, juniper, parsley, thyme, and bay leaves on a piece of cheesecloth; tie into a tight package and add to pan. Reduce heat to medium-low; cook, slightly covered, until beans are very tender, 1–1 12 hours. Uncover and stir in cabbage, potato, turnip, salt, and pepper; cook until vegetables are tender, about 20 minutes. Stir in reserved duck and bacon; cook 5 minutes more. Discard herbs, and ladle soup into bowls; serve with bread, if you like.
It takes a good 2 hours for the beans to cook after soaking them overnight.

Some garbure recipes call for ham so I added ham too.

Add the lardons back to the soup.

I served this with my rosemary bread and it was perfect for a rainy, cold day.  This is going to be a regular around here this winter.

Friday, October 21, 2016

Hot Sauce and Chicken Chili

I harvested some of the last of my peppers and made some hot sauce to go with the chicken chili I made for the kids yesterday.  It's simple to make.  Cut the stems off the peppers and slice about 20 of them up. Saute them in a couple tablespoons of oil until they begin to soften.  Add 2 cups of water and simmer them for about 20 minutes. I added some diced garlic and 1 tsp. of honey.  I also added 2 tablespoons of my homemade vegetable bouillon for added flavor.  You can use store bought. Let the mixture sit for a while to cool.

Dump it into a food processor and puree it. Pour in 1 cup of vinegar as it swirls.  This was so good that the kids ate it in bowls, dipping chips into it.

Here is the recipe for the chicken chili: 

I made 20 quarts and they ate every bit of it.