I Just Love Food

A ROAST BEEF BAGUETTE WITH FINGERLING CHIPS ‹‹‹‹‹‹‹‹‹‹‹‹‹‹

YOU’LL NEED -1 batch homemade potato chips (here’s a basic recipe, i like to substitute fingerlings for russets) -baguette, sliced & pan fried in butter

-roast beef, thinly sliced (leftovers from the night before are best, but your local deli will likely carry it ready to go) -1 batch horseradish cream (recipe follows) -a hard white cheese, very thinly sliced (optional) (i used parmesan this time, it’s okay if it’s a little crumbly) -enoki mushrooms, sauteed -spanish onion, thinly sliced -frissee lettuce -salt & pepper to taste

HORSERADISH CREAM -crème fraîche -fresh grated or prepared horseradish mustard (i like Kolzlik’s Horseradish Mustard if you’re using prepared) -a touch of pommery mustard -a large pinch of fresh tarragon leaves, finely chopped -a few stems of fresh chives, finely chopped

Mix together equal parts crème fraîche and horseradish. (i was serving 2 so i used between 2 & 3 tablespoons of crème fraîche and less than a teaspoon of mustard)Stir in a touch of pommery mustard and a small handful of tarragon leaves and chive stems. Finish with salt & pepper.

HERE’S HOW: Slice the potatoes, while they’re drying make the horseradish cream. Refrigerate. Next, saute the mushrooms, slice the onions, bread and cheese. Pan fry the bread in salted butter. Next, build your sandwiches! I like a dollop of horseradish cream on the bottom, then all the toppings and then a little more cream. Serve alongside a good helping of chips and a touch bowl of ketchup.

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a steak sandwich worth crossing the street for

the process

make the tarragon and lemon crème fraîche, refrigerate

wash and dry the greens, set aside

slice and butter the bread, set aside

season and grill or pan fry the steak

allow it to rest for at least 5 minutes

pan fry both sides of 4 slices of bread that has been buttered on both side

fry two eggs, season with sel gris and bali pepper

slice the steak

mash the avocado with the back of a spoon

get ready to assemble

ingredients

1/4 loaf of country white bread, sliced

unsalted butter, room temperature

1 strip loin steak, seared or grilled

2 eggs, seasoned and fried sunny side up

1/2 a ripe avocado, roughly mashed

a couple handfuls of fresh arugula

a few dollops of tarragon and lemon crème fraîche

a small bit of cloth bound cheddar, shaved*

long bali peppercorns, cracked

fleur de sel

tarragon and lemon crème fraîche

1/4 cup crème fraîche

the juice of half a lemon, strained

2 1/2 teaspoons kozliks triple crunch mustard

1/4 of a small shallot, finely diced

a large handful of fresh tarragon leaves, lightly chopped

a couple pinches bali long peppercorns, freshly cracked

a couple pinches sel gris

wash and dry the tarragon, remove the leaves, discard the stems, chop and set aside

with a mortar and pestle grind a couple long bali peppercorns, set aside juice and strain half a lemon and chop the shallots in a small bowl mix the crème fraîche and lemon juice

add the mustard and shallots and mix in the tarragon

season to taste, cover and refrigerate

to assemble

spread the avocado on the bottom slice of each sandwich

arrange the arugula atop the avocado

divide the steak between the two sandwiches

add a couple dollops of the tarragon and lemon crème fraiche

season with fleur de sel and bali pepper

gingerly place the sunny side up egg atop there

shave a liberal portion of cloth bound cheddar on each

place the remaining pieces of bread squish down a little and that’s it, you’re all done. yum!

*i like cloth bound cheddar in this sandwich but any white cheddar will do just fine

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a spicy crab brioche!

a sandwich all about the season just past.

here’s my process:

pop into your local bakery and pick up some small brioche buns. or the day before make a brioche dough, then bake it off, day of. i like the way they look braided and washed with egg but simple buns are cute too. i made the ones in the photos here since homemade brioche is always a favourite. either way i figure you can’t really go wrong.

cook, cool, and shell two or three whole crab

make the sauce and fold in the prepared crab

slice the bread

gather your peashoots (or at this time of year, your lettuce greens) and wash toast the bread slice an advocado

assemble enjoy!

for the crab mixture:

3 tablespoons homemade mayonnaise  (store brand would also be fine here, but the fresh flavour of homemade is better)

2 teaspoons grain mustard

1 teaspoon chopped parsley  the juice of 1/2 a lemon, strained

1 serrano pepper, finely chopped

1/2 a scallion, chopped

3 teaspoons tarragon vinegar 2 teaspoons capers 3/4 cup fresh crab (give or take) pink australian salt to taste

cracked black pepper to taste

mix all ingredients together and fold in the crab

to assemble: slice brioche lengthwise and toast place a small handful of pea shoots or salad greens on toasted base slice avocado and place atop that scoop a few spoonfuls of the crab mix place the top of the braided bread on top that finish with a touch of sea salt if need be and that’s it, you’re done super simple stuff and super tasty

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yorkshires and beef and little beet greens

 it’s an assemble your own sorta dinner, fun and simple, perfect for hot summer nights!

here’s my process:

grill the scapes on the barbecue

[i think although a wood fired barbecue is often best, it's rarely possible. we used one in these photos with leftover HG plum wood which, was great but a charcoal or gas barbecue works perfectly too.]

make the yorkshire pudding mix

put the steak on the grill

mix the aioli (i have the mayonnaise ready in the fridge)

pop the yorkshires in the oven

remove the steak, let rest, then slice against the grain

wash the small greens

carry everything outside (including a little block of hard cheese and a peeler for slicing, i used reggiano here)

for the scape aoili:

1/4 cup homemade mayonnaise (store brand would also be fine here, but the fresh flavour of homemade lends itself well)

2 tablespoons garlic scapes, grilled and coarsely chopped

2 teaspoons grain mustard

2 teaspoons caper juice

salt to taste

i think homemade mayonnaise is best here, the kick of lemon compliments well, the garlic scapes and the smooth eggy feel sits nicely with the caper juice. so, if you’ve the time, make it fresh, you’ll be happy you did. i don’t really use a recipe, but you can find one here and if you’re first time a little video here.

otherwise this bit is super simple

grill the garlic scapes, let cool and blend coarsley to chop

to make it easy, just drop them into a blender and pulse

next mix the grilled scapes with all other ingrediants and set aside

for the steak:

1 or 2 well marbled strip loins (marinated or not)

salt and pepper to taste

if not marinated i take the steak out of the package 6 hours or the night before to let it dry a little

before grilling i rub with a touch of oil and season with salt and pepper

if marinated i do so the night before, for the sandwich in the photo i used

a mix of apple cider vinegar, homemade garlic salt, pepper, and a speck of honey [my dad's recipe]

for the yorkshires puddings:

(the recipe originally from martha, i think)

2 eggs

1 1/2 cups milk

2 tablespoons oil

1 cup all purpose flour

a pinch of salt

+ a bit of veg oil for the muffin pan

preheat the oven to 450

mix all the wet ingredients together and whisk in the flour, let stand for 10 minutes or so

add about a teaspoon of vegetable oil to the bottom of each tin

once the oven is ready pop the oiled pan in and allow it to remain there until the oil is hot and bubbly carefully remove from the oven and fill each tin 1/3-1/2 full 

return the pan to the oven and bake for 20-25 minutes or until perfectly golden and big

carefully remove each pudding and place on a wire rack  i sometimes make a double batch, if so, repeat

to assemble: tear warm puddings apart a little to add the filling place a handful of beet or other fresh small greens add a 3-5 slices of sliced striploin add a dollop of the scape aoili and a small pile of cheese a touch of sea salt and you’re done

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the saturday sandwich – a spot prawn croissant!

for the prawn salad: 

24 medium sized spot prawns, cooked and peeled 5 tablespoons sour cream 1 teaspoon dijon mustard

the juice of half a lemon, strained

2.5 teaspoons fresh dill, finely chopped 2 pinches pink australian salt

1 pinch coarsely ground pepper

bring a pot of water to a rolling boil

drop in the prawns with the shells on still

allow to cook for 4-5 minutes, give or take

let cool and peel

in a separate bowl mix together sour cream and dijon

let out with the lemon juice and add the dill and salt and pepper fold in the cooked, cooled and peeled shrimp cover and refrigerate for at least an hour

for the croissants:   

2 day old croissants 

fresh is fine of course, but i like the structure for sandwiches a day later

i’ve always thought: day-of croissants are perfect for breakfast, whereas day-olds are perfect for lunch  

slice in half and toast under the broiler until golden

for the sandwiches: (yield 2)  

a couple handfuls of local salad greens about 10 interior celery leaves, the small tender ones

1 japanese cucumber, thinly sliced

to assemble:   in a small bowl toss together the salad green and celery leaves divide evenly among the bottom halves of each sandwich divide your prawn mixture between the two, about 12 each