French Ham Sandwich

French Ham Sandwich

French Ham Sandwich

I recently was about to take a road trip with some friends when we stopped in a deli for some sandwiches to bring along. The orders were turkey, roast beef, Swiss cheese, etc.  Everyone asked for mayo on their sandwiches except me. I got mustard.  When I was growing up in New York the delis were either Italian or Jewish and the choice of condiment on your sandwich was either mustard or no mustard. Mayo wasn’t a choice. I still prefer mustard and wouldn’t consider mayo. I guess it all depends on what you’re used to.
I used to live near a great German restaurant called the Bavarian Inn. The kitchen closed at 11pm but they continued to make sandwiched until 1am. No matter what sandwich you ordered, the bread was buttered. If you wanted mustard, you got that too. Mayo wasn’t a choice. So, it’s mustard for Italian and Jewish sandwiches and the addition of butter the German ones. Now let’s get to French sandwiches. I recently read an article by Florence Fabricant. It was all about a classic and simple sandwich consisting of bread, ham, and butter or jambon beurre — ham on a buttered baguette.
It made me hungry and reminded me of my Bavarian Inn sandwiches, so I tried it.  Ham, baguette and butter, no mustard, and it was terrific.
The foundation of any exceptional sandwich lies in the quality of its ingredients. For the perfect French Ham Sandwich, start with a crusty baguette. Get the ham freshy sliced at your local deli. I prefer BoarsHead Brand, and finish it with unsalted or salted butter, it’s up to you.

French Ham Sandwich

French Ham Sandwich


Florence Fabricant‘s The Proustian Ideal of a Ham Sandwich

French Ham Sandwich

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Pepin Roast Chicken

Pepin Roast Chicken

Jaques Pepin is one of my favorite TV chefs. Pepin Roast Chicken is an easy recipe that can be served as is or dressed up with a simple sauce. 

Pepin Roast Chicken

Ingredients:
  • 3 – 4 lb. chicken
  • Salt and black pepper
  • 2 tbsp. butter
Heat the oven to 425o.

Pepin Roast Chicken

It’s not absolutely necessary but it’s a good idea to truss the chicken. It holds its shape better and cooks more evenly.

Add 2 tablespoons of butter to a pan and season the chicken with salt and black pepper – inside and out.
Pepin Roast ChickenStart with one side and roast the chicken in the oven for 20 minutes. Switch to the other side and roast another 20 minutes. For the last 20 minutes, put the chicken on its back, breast facing up. During this last 20 minutes you should baste the chicken with the pan juices (melted butter and chicken fat) every 5 minutes. Lift the chicken and if the juices run clear it is done. If not, roast for another 10 minutes.
Pepin Roast ChickenYou can stop right now for a perfectly roasted chicken or you can make a simple sauce.
Sauce Ingredients:
  • ½ cup chicken stock
  • 1 tsp. soy sauce
Pour out all but 2 tablespoons of pan juice from the pan and add ½ cup chicken stock and deglaze the pan. Add 1 teaspoon of soy sauce and heat for a few minutes. Strain the sauce into a small saucepan and if it needs thickening add 1 teaspoon of flour or potato starch that has been dissolved in 2 ounces of cold water.

Pepin Roast Chicken

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Fresh Tomato Sauce with Rusks

Fresh Tomato Sauce with Rusks

Fresh tomato sauce with rusks, inspired by a Greek friend,  is a dish that  brings together the flavors of ripe tomatoes,  olive oil, and the unique crunch of rusks. Rusks are not a vegetable but rather dry, hard biscuits or twice-baked bread, lending a distinctive texture to this dish.
Fresh Tomato Sauce with Rusks

Ingredients:

  • 4 or 5 ripe tomatoes
  • ¼ cup olive oil
  • 3 cloves sliced garlic
  • Salt, black pepper, and red pepper
  • 1-2 cups crumbled rusks
  • 1/2 lb. pasta

Start by bringing a pot of salted water to a boil for the pasta. The sauce is quick to make, ensuring it’ll be ready by the time the pasta is cooked to perfection.

Fresh Tomato Sauce with Rusks

Using the large side of a box grater, grate the ripe tomatoes and set aside.


In a large pot, sauté the sliced garlic in olive oil until it starts to darken. Add the grated tomatoes to the pot, incorporating salt, black pepper, and red pepper to taste. Allow the mixture to simmer for about 20 minutes, letting some of the liquid evaporate and the sauce thicken.Fresh Tomato Sauce with Rusks

As the sauce simmers, cook the pasta in the salted water until it reaches your desired level of doneness. Once almost done, transfer the pasta to the sauce to finish cooking, allowing the flavors to meld.

Using a mortar and pestle or the bottom of a small frying pan on a cutting board, crush the rusks to yield approximately one cup of crumbles. 

Fresh Tomato Sauce with Rusks


Plate the pasta and sprinkle the crushed rusks on top. Add the tomato sauce on top of that.  

Fresh Tomato Sauce with Rusks

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Roasted Chickpeas

Roasted Chickpeas

Chickpea is English, ceci is Italian, and garbanzo is Spanish – whatever you call them, this s a great snack.
Roasted Chickpeas
Ingredients:
  1. Chickpeas – one 15 oz. can, rinsed, drained, and dried
  2. Olive oil – about 3 – 4 tbsps.
  3. Salt – to taste
  4. 1 to 2 tsps. of any 2 of the following spices (I’m using garlic powder & ground oregano)
    • Chili powder
    • Curry powder
    • Cajun seasoning
    • Garlic powder
    • Oregano
    • Paprika
Preheat the oven to 350˚F
Drain and rinse the chickpeas. Leave the chickpeas on a towel until they’re thoroughly dry.
Roasted Chickpeas
Place the ceci in a roasting pan and roast for 10 minutes. Shake the pan and roast for another 10 minutes. Sprinkle with the seasoning of your choice, let cool and serve.
Roasted Chickpeas
Roasted Chickpeas

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Scallops with Lemon Butter Sauce

Scallops with Lemon Butter Sauce

A few simple ingredients and not much time and you have a seafood restaurant quality meal.
Scallops with Lemon Butter Sauce
Ingredients:
  • 6 pats butter
  • Salt & black pepper
  • 2 sliced garlic cloves
  • 1 lb. large sea scallops
  • Juice of 1 lemon
Melt butter in a pan over medium heat. Stir in garlic, salt, and pepper and cook for a few seconds. Add the scallops in a single layer in the pan and cooking and turning until they begin to color.

Scallops with Lemon Butter Sauce

Transfer scallops to a serving platter, reserving butter in the skillet. Whisk in the lemon juice, pour the sauce over the scallops, and serve.
Scallops with Lemon Butter Sauce
Scallops with Lemon Butter Sauce – Better than a restaurant and cheaper too.

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Escarole and Beans

Escarole and Beans

Escarole and Beans
Escarole and Beans is cheap, easy to make and healthy. My doctor always tells me to eat more greens and beans so this recipe is perfect. Escarole, scarola in Italian, looks like lettuce but with wider, wavy leaves. It’s in the chicory family, and like endive and radicchio it has a slightly bitter taste when eaten raw.
Escarole and Beans
Ingredients:

– 1/4 cup olive oil

– 2 heads of escarole – washed and sliced into 1-inch pieces

– 4 cloves of garlic – thinly sliced

– Salt, black pepper, and red pepper – according to your taste

– 1/2 cup chicken stock

– 1 can (15 ounces) of cannellini beans – drained and rinsed

Escarole and Beans
Heat the oil in a large pot with salt, black and red pepper. Sauté the garlic on low heat until it’s soft but not brown.
Wash (drain but leave it wet) the escarole and cut it into one-inch slices removing the base and add it to the garlic and oil. It may seem like too much, but it will wilt and reduce in about ten minutes. Cover the pot until the escarole begins to wilt and toss it to coat it with the oil.

 

Add a half cup of stock (or water) and the rinsed beans. Add some hot water if you’d like it thinner. Simmer ten minutes and serve.

 

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Ceasar Salad 2

Caesar Salad 2

Caesar Salad
In 1924 Caesar Salad was created by an Italian American chef, Caesar Cardini, at the Caesar Hotel in Tijuana. It’s possible that anchovies weren’t used in the original recipe but there was definitely no mayonnaise or vinegar. I posted a Caesar Salad recipe in the past but this one is a little more authentic.

Caesar Salad

Ingredients:
  1. 1 clove of garlic
  2. ½ tsp black pepper
  3. 1 tbsp Dijon mustard
  4. 5 anchovies finely chopped
  5. 2 tbsp of lemon juice
  6. 1½ tbsp. of Worcestershire sauce
  7. ¼ cup Parmigiana cheese
  8. 1 egg yolk
  9. ½ cup of extra virgin olive oil
  10. A day-old loaf of Italian bread
  11. 3 tbsp olive oil for croutons
  12. Salt and pepper to taste
  13. 2 medium heads of romaine lettuce with the outer leaves removed
  14. Extra Parmigiano Reggiano cheese to grate onto the salad
Dressing: (ingredients 1 to 9)
Mash the garlic clove, black pepper, mustard and anchovies in a mortar and pestle until it forms a paste. When it’s well mashed, add in the Parmesan a bit at a time until well incorporated. Transfer the mixture to a large bowl and mix in the lemon juice and Worcestershire sauce.Caesar Salad
In another bowl, separate the egg yolk from the egg white and beat the yolk.
Mix the beaten egg yolk in with the rest of the ingredients that you’ve already mixed together. Mix in the ½ cup of olive oil into the other ingredients.Caesar Salad(You can double the amount of ingredients and refrigerate half of the dressing for use at another time.)

Croutons: (ingredients 10 to 12)
Cut or tear the bread into ½ to 1-inch cubes and place in a bowl (about 3 cups). Add the 3 tablespoons of olive oil. Mix the bread with the oil, tossing until it is all well coated.Caesar SaladSpread the coated bread in a single layer in a pan and cook over medium high heat, shaking the pan a few times, for about 5 to 8 minutes until the bread pieces are crisp and slightly browned.
Caesar Salad

Assembly: (ingredients 13 & 14)
Remove some of the outer leaves and cut the Romaine into one-inch strips. Add it to a salad bowl and pour in enough of the dressing to coat the lettuce. Add the croutons, some grated cheese, toss again and serve.Caesar Salad

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Savoring Sicily: A Culinary Journey with Chicken Agrodolce Recipe

Chicken Agrodolce Recipe

Welcome, food enthusiasts! Today, we embark on a culinary adventure to the heart of Sicily with a dish that encapsulates the region’s rich flavors – Chicken Agrodolce. This Sicilian delight, meaning sweet and sour, is a symphony of tastes that dance on your palate. Join us as we delve into the art of crafting this masterpiece, perfect for a main course after a delightful plate of pasta.

Ingredients

  • 4 large bone-in, skin-on chicken thighs – about 3 -4 lbs.
  • Salt and black pepper
  • Flour for dredging
  • 1/3 cup olive oil
  • 1 cup Italian trinity
  • 1 tbs. sugar
  • 2 bs. white-wine vinegar (or more according to your taste)
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 1 bay leaf
  • 1/4 cup golden raisins
  • 1/4 cup chopped walnuts
  • 2 tbsp. capers, rinsed
  • 2 tbsp. chopped fresh mint

Our journey begins with the star of the show – 4 large bone-in, skin-on chicken thighs. Seasoned with a touch of salt and black pepper, these thighs are lightly dredged in flour, creating a perfect canvas for the flavors to unfold.

The Symphony of Flavors

Olive Oil Elegance:

Heat a pot over medium-high, adding a generous 1/3 cup of olive oil. Brown the chicken thighs to golden perfection, setting them aside for the magic to continue.

The Italian Trinity:

Lower the heat and introduce the Italian trinity – a harmonious blend of onion, celery, and carrot. Sauté until soft, around 6-7 minutes, creating a flavorful base.

Sweet and Sour Alchemy:

Add 1 tablespoon of sugar and 2 tablespoons of white-wine vinegar, letting them weave their magic for about a minute. Return the golden chicken to the pan, ensuring each piece is coated in the delectable symphony.

Wine-infused Euphoria:

Raise the heat and pour in 1/2 cup of dry white wine, allowing it to dance and flirt with the other ingredients until almost evaporated.

Simmering Serenity:
Introduce 1 cup of chicken stock and a bay leaf, cover the pan, and let the symphony simmer on low heat for 30-35 minutes. The chicken, now almost tender, absorbs the flavors, turning each piece into a succulent delight.

Finishing Touches:

Raisins, Walnuts, and Capers Ballet:

Add 1/4 cup of golden raisins, 1/4 cup of chopped walnuts, and 2 tablespoons of rinsed capers. Let them perform a ballet of flavors for an additional 5 minutes, infusing the dish with textures and tastes.

The Balance Act:

Taste for the perfect equilibrium between sweet and sour. Adjust with a pinch of salt, a dash of pepper, a splash more of vinegar, or a hint of sugar to ensure each bite is a harmonious blend of flavors.

Presentation

The grand finale – arrange the golden chicken on a large serving platter. Pour the tantalizing sauce over the chicken, and for a touch of freshness, sprinkle 2 tablespoons of chopped fresh mint.

As we conclude our culinary journey through Sicily, Chicken Agrodolce stands as a testament to the region’s passion for flavors that sing and dance. So, gather around the table, raise your glasses, and savor the symphony that is Chicken Agrodolce.Ready to embark on your Sicilian culinary adventure? Have questions or want to share your experience? Contact us for a taste of Sicily in every bite!

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Crab Sauce

Crab Sauce

I got this recipe from an old friend. I personally think crabs are a lot of trouble to eat. It seems to me that it’s too much work cracking those shells for just a tiny bit of meat. Nevertheless, they make a delicious crab sauce.

(You can have your fish market clean the crabs or you can do it yourself.)

Crab Sauce

Ingredients:

  • ¼ cup olive oil
  • 3 cloves of garlic sliced
  • Salt, black, and red pepper
  • 6 crabs
  • 2 – 28 oz. cans crushed tomatoes
  • 1 pound spaghetti or linguine

Slowly simmer the garlic in the oil in a pot on low eat or until it begins to color. Discard the garlic and season the oil with salt, black and red pepper. Add the crabs (broken in half) and toss in the oil for 8 minutes.

Crab Sauce

Crab Sauce


Add the crushed tomatoes and 1 tomato can full of water. Bring to a boil, lower heat and simmer for 2 hours.

Crab Sauce

Cook the pasta al dente, add the sauce and crabs and serve.

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A New York Christmas Story

A New York Christmas Story

‘Twas the night before the night before Christmas, and I was feeling very content. Our shopping was finished, my wife and I just had coffee and homemade cookies with some neighbors, and we were planning to go to a big Christmas Eve family dinner the next day. I expected work to be light on the twenty-fourth, and we might even get to go home early. Yes, I was pretty content when I went to bed.

My department cell phone rang a little after three AM. It was Carol, the night shift Watch Commander at the Office of Emergency Management.

Always polite, she said, “Sorry to wake you, but we’ve got a bad one.”

As the person in charge of emergency operations, I got the call whenever the Department of Buildings was needed at an incident. I coordinated our response and managed our activity at the site, either by phone or going to the location.

“There was a gas explosion in a small multi-family house in Brooklyn, and there may be survivors in the rubble. FD is requesting structural advice on how to go through the wreckage.”

I got the rest of the details and immediately called the engineer-on-duty to give him this information. Since he lived in the Bronx, I was concerned about how long it would take him to get to the Brooklyn site. After hanging up, I called Debra, another Department engineer who lived a few blocks from me on Manhattan’s Upper West Side. I gave her the essential information and said I’d pick her up in twenty minutes. She didn’t usually go into the field and never in the middle of the night. Realizing lives could be at stake, she immediately agreed.

When I arrived at her building, Debra was waiting for me in work shoes, jeans, field jacket, and hard hat. She was ready to get to work. I drove an emergency response vehicle, so with lights and sirens at that time of night, we quickly got to Brooklyn.

The Fire Department incident commander filled us in when we arrived. “It was a new three-family house, and only one family had moved in: two adults, one child. We haven’t had any signs of fatalities or survivors.” It wasn’t entirely negative news if we were still talking about survivors.

A verbal emergency declaration had been issued for a City contractor to come to the scene with heavy equipment. When the paperwork was done, it would say, “sift and remove debris.” “Sift” being a sensitive euphemism for “look for bodies.”

The equipment was on site with an expert operator waiting for instructions on how to proceed. The atmosphere was somber. We were standing beside a heap of rubble and felt we might be looking at a young family’s grave. Under the glare of floodlights, Debra and I climbed onto the pile around the almost completely collapsed building. She looked for structural clues for its safe removal. I watched her back since, although an excellent engineer, she wasn’t familiar with collapse sites. I’d been to incidents like this many times, but I was still a little rattled getting around the debris. We naturally expect walls to be vertical, so the whole world seems out of kilter when you’re walking on one as though it was a floor, and its windows are facing skyward. Debra and I might have been moving too quickly and looked unsteady to the Chief. He scolded us, “Watch where you step. I don’t want to have to carry anybody else out of this rubble.”

Debra made her assessment and gave instructions to the grappler operator. He was good at what he did, and we all had faith in him. A grappler is a powerful piece of mobile equipment designed to be used very delicately. With Debra near the grappler and watching from a different angle, she and the operator had a running conversation on how to go forward with the debris removal. He started gently removing debris from the top of the pile and then meticulously peeling away sections of walls and flooring. It was slow-going, but after a time, we saw progress. Then we noticed there was only structural debris and no personal belongings, no furniture, no food or utensils in the kitchen, and no clothing in the closets. We were all dreading the discovery of the first body but now began to have some hope that there were no occupants in the building when it exploded. At about this time, the police had finally made contact with the property owner who confirmed this. Although a family rented an apartment, they had postponed moving in until after Christmas. The building was vacant, and there would be no casualties.

The good news quickly got around, and the dreary pall lifted from the scene. The sun was starting to rise, and the mood turned festive. A Red Cross truck at the site was serving coffee and protein bars to the responders, and it began to seem like a Christmas party. I thought of the last scene of It’s a Wonderful Life. We all went home feeling as good as Jimmy Stewart and Donna Reed.

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