Fried eggplant

Eat your vegetables. How many times has that phrase been overused? Both as a voice in your head reminding you to be healthy and as the nagging refrain that so many children try to ignore. Thankfully, I think we’ve reached a point where “our vegetables” are no longer snoozers such as steamed broccoli or carrot sticks, and they can even induce excitement. Hello, Brussels sprouts trend. Vegetarians and vegans also are not limited to a solitary choice of rotini with tomato sauce (except maybe on airplanes) when out of the house. In fact, some of the most creative dishes I’ve had of late in restaurants are the veg-heavy ones. Vegetables are having their moment, especially with Mediterranean cuisines being touted for their health benefits, and deservedly so.

Having only spent about six hours in Montreal, I have no opinion of Montreal smoked meat and how great it must be for New Yorkers that it is now available care of Mile End Delicatessen in Brooklyn and Mile End Sandwich in Manhattan. With a much larger sandwich menu (and an easy pit stop on a Sunday afternoon in the city), I have frequented the newer sandwich shop more often and always find myself attracted not to the Montreal specialty but to vegetarian offerings. Fried eggplant. Fried green tomato. Hardly health food, but by battering and frying the bounty of the earth, I will surely eat my vegetables.

What could be better than a warm, thick slab of eggplant that rewards your mouth with the always adored soft-crispy texture? Certainly not piles of meat. Especially not when you get that thick slab alongside salty halloumi cheese, roasted peppers, and grilled spring onions. Maybe a hefty fried tomato that’s as juicy as any burger would tempt me away.

Now, of course, I want to make my way through the flesh offerings on the Mile End menu, but I’m not in any rush. I’ll happily enjoy the fruits of the fryer rather than the smoker for the time being. And I mean, aren’t we supposed to be moving toward a more plant-heavy diet, anyway? Michael Pollan and Mark Bittman would approve.

Fried green tomato

Mile End Sandwich
53 Bond St, New York City 

“I am my own worst critic” is my understatement of the century. In my opinion, I can do everything worse than you. I never have a good word to speak of myself, and when one is spoken of me, I usually have a trick up my sleeve for convincing you that you’re wrong.  Three-plus decades of attempted perfectionism has yielded a girl who doesn’t know how to relax and not needle out flaws. You name a category, I tell you how I just don’t measure up. It can be exhausting, but thankfully for you, the people most exhausted always have a PhD at the end of their names.

In the context of this blog, my urge to needle and prick means I’m an insecure, amateur cook who has found relief in New York City talking about the food that I eat rather than the food that I make. As much as I can find great satisfaction in pulling something culinary off, especially if it’s for a guest, I get anxious prior to the pots and pans coming out. Food is just food, I know, but I don’t want to be serving fucked-up food to a person that I care about or photographing ugly food for you, dear readers.

A guest in the house brought out my caretaker, and with it, my need to care through food. You’re sleeping on my couch? I’ll make you a meal even when my little devil tells me it’s going to be  a flop. (I do give myself brownie points sometimes for trying.) Given that my guest was from Edmonton, and I’d still not heard a peep from any Edmontonians about any newfound love of burrata cheese, I had ingredient number one. I was introduced to burrata a few years ago in Vancouver and fell head over heels instantly. “Mozzarella that gives birth to creamy strings of heaven” would be my second understatement of the century. Slapping it on some bread with a bit of salt and a bit of sweet was… my best idea ever. After one bite, I beamed. After two, I reminded myself that no, I hadn’t read about this somewhere. I DID IT. Of course, there are prosciutto, peach and mozzarella creations all over the internet, I told my devil. But my creation had burrata. And balsamic mayo.

For about an hour, as my guest and I enjoyed the sandwiches, joked, and caught up, my needle stayed in my pocket and my devil shut up and read “The New Yorker.”

Prosciutto, burrata, and peach sandwiches
Use amounts based on how many sandwiches you want.  One standard ball of burrata could be used for about three sandwiches.

Crusty bread, such as ciabatta
Prosciutto, shaved
Burrata cheese
Fresh peach, sliced
Fresh basil leaves, roughly torn
Balsamic mayo*
Olive oil
Salt and pepper

Slather one slice of bread with balsamic mayo. Layer prosciutto, then peaches, then a few basil leaves.
Cut ball of burrata into chunks. It will be messy. Just go with it.
Layer cheese on sandwich. Drizzle with olive oil and sprinkle with salt and pepper. Place second piece of bread on top.

*Balsamic mayo: In a ratio of about 4:1, mayonnaise to balsamic vinegar, mix well and add one garlic clove sliced in half lengthwise. Let sit in the fridge for at least 15 minutes. Remove garlic before serving and mix again.

Cheese

Cubicle life is not something you can really avoid anymore. Before I was ever a full-time employee, I thought that the world depicted in The Office, Dilbert, and Office Space was hyperbole of the mundane. Not so much. It really is the most peculiar thing to be surrounded by people you cannot see, but of course, can clearly hear. The separation-yet-not gives both a false sense of separation and closeness. Simultaneously building and breaking collegiality. The ongoing desire for an office is not to get away from people, it’s to get away from the cubicle existence. Getting an office gives you a chance to break free, however closed off you may then end up being.

The curve ball that I’ve been thrown for the past three out of four jobs is sharing a space, either offices or a cubicle—which despite the confusion I assume is written all over your face, is unfortunately possible. For all the cursing I may do about bad luck that comes my way, I will never stop thanking the stars above for giving me the best office and cubicle mates I could ever ask for. Kind, thoughtful, intelligent, funny. Each has been a person I will never forget and will certainly a lifelong friend. Many a workday doldrum has been saved by turning to my neighbor and asking/bugging them about their day/evening/weekend/lunch. I love being solo in an office, but sharing a space is a close second.

Ham

I almost always pack my lunch (good for saving money and the waistline), but going out is of course a nice treat. My office location in Midtown Manhattan makes it pretty easy to pack a lunch because the dining options are so dismal. My office mate reminded me, however, that a short jaunt on the subway could yield culinary excitement. And how happy was I that he suggested one day that we make our way to No. 7 Sub, a place I was interested in trying.

Subs in hand, we parked ourselves in Madison Square Park and shared the Cheese (cheese, broccoli sauce, pickled red onions, fried chickpeas, and mayo) and Ham (pickled blueberries, pickled red onions, cheese, ham, potato chips, and mayo). I preferred the Cheese, he preferred the Ham. But overall, we were not in love with any of it—for a place that specializes in subs and only makes a few of them, they could avoid repeating ingredients for a bit more creativity and be much less reliant on mayo.

But, whatevs. I have a new friend. End of story.

No. 7 Sub
1188 Broadway (Ace Hotel), New York

Today’s Special: Spanish mackerel at Num Pang, New York

The banh mi is Vietnam’s gift to the sandwich world, but Vietnam is not the only place in that wonderful part of Asia that likes to have fun with two pieces of bread (the French spread themselves around). Cambodia has sandwiches—num pang—made in a similar fashion to banh mi, and lucky for me, a Cambodian chef is making some killer ones in New York City. Missing some of the great catch that was so easy to get in Vancouver, I decided on the mackerel. Juicy and tender, it was a perfect foil to the crusty bread and crisp vegetables. The sauteed leeks added a nice extra bit of savoury. And I have to say, I prefer Num Pang’s denser French bread to the lighter and crispier rolls that most banh mi are made with. But that’s me, a well-known carb addict. Both locations, one in Union Square, the other near Grand Central, are perfect for tourist types, but even more perfect for locals who might be wondering what to eat in those less-than-ideal dining locales. Low on atmosphere, take your sandwich to go and park yourself on a bench. Close your eyes and dream of vacationing along the Mekong.

Num Pang
21 East 12 St, New York

It’s already February. It’s already February, and I haven’t written one post about the cooking I did over the Christmas holidays. If January went by this fast, it’s sure to be Easter in no time. And then summer. And then Thanksgiving. And then Christmas again. If this is aging, I don’t mind so much because the yuckiest month is over. It’s already February!

Having done a lot of cooking for Christmas celebrations, I took it easy when it came to cooking during my quiet Christmas staycation. I didn’t stretch as far as last year and roast some flesh. Instead, I roasted some squash. Slice in half (I had a butternut), place face down on parchment in a 400-degree oven, and about 45 minutes later, you have a lot of roasted gourd to play with. Then, remove the peel and mash by hand or puree it with the help of a blender. Portion it out, refrigerate it or freeze it. You’re good to go. A healthier side dish than potatoes, a suitable mash to add some moisture to your baked goods, and a vitamin-packed, high fibre, low calorie orange veg that will help you balance any overeating damage you did in honour of baby Jesus.

Taking a cue from the many sandwiches I see featured on Serious Eats, I concocted a grilled cheese with some of the mash. The squash’s sweetness added a nice contrast to the saltiness of the cheese, and its texture added great mouth feel. No, this isn’t exactly diet food but it IS delicious.

Grilled Cheese and Squash Sandwich

Everybody usually has their own tricks and preferences for making a tasty grilled cheese. I tend to like mine only with Gruyere, but I had some leftover Fleur d’Aunis from the Christmas cheese plate, so I added it for some extra goo.

I have no measurements, but the basic idea is:

– Preheat your heavy duty frying pan to medium low.
– Butter the outside of two slices of bread.
– Smear some dijon mustard on the inside of one slice of bread, butter the inside of other.
– Spread a few tablespoons of squash on the mustard’d slice, sprinkle some fresh parsley, then load on your cheese. Top with the other slice of bread.
– Place in your pan and be patient. A good grilled cheese is made like a braise: low and slow. Don’t turn up the heat. You’re looking at about five minutes per side to get perfect golden brown bread and cheese that oozes.

One of my first far away adventures was to Chile. Just after final exams wrapped in my third year of university, I flew standby with my two besties to go visit our other bestie in Santiago. Of all the sacrilegious crimes, I was a vegetarian when I went. Yes. To the meat capital of the world. No completo hotdogs, no chacareros, no meat empanadas. I need a re-do. Luckily my meat aversion is well behind me, and some years ago at a little long gone Edmonton restaurant called Churros King, I met the Lomito sandwich. Tender pork, sauerkraut, avocado, mayonnaise, tomato. Piled on a tender Chilean bun, it really is a perfect sandwich.

This week when my sweet uncle showed up at my door with a dozen (still warm) buns from the Chilean owned Latin Bakery, I could not get the Lomito out of my head. With a bit of “Lomito” googling and a quick call to my Chilean bestie who is happily back in Edmonton, I was set. I opted for slow roasting the pork and it really turned out gorgeous. Falling apart beautiful. As a bonus, the pan fried pork leftovers made a yummy companion to soft scrambled eggs the next morning. I can hardly wait to make these sandwiches again. For friends.

Lomito Sandwiches
serves 2 1/2

1 pork tenderloin
2 cloves of garlic
2 avocados
1 tomato
olive oil
sauerkraut
mayonnaise
Chilean buns (or ciabatta buns would be an appropriate substitute)

For the pork:
Preheat oven to 300 degrees. Place whole pork tenderloin in a covered roaster or dutch oven. Fill water to almost cover. Add a few generous pinches of salt, freshly ground pepper, and the 2 whole garlic cloves. Slow roast the pork with the lid on for 2 hours or more. Remove from the roaster and shred. If you wish you can smash the soft roasted garlic and add it to the mix with a little of the remaining pan juices.

For the fillings:
Smash the avocados and add a squeeze of citrus if you plan to let them sit to prevent browning.
Thinly slice the tomato and sprinkle them with kosher salt and a drizzle of olive oil.
Warm the sauerkraut.
Warm the buns in the oven.

To assemble:
Pile the warm shredded pork on the warm bun. Top with sauerkraut, tomato, avocado, and loads of mayonnaise.

Oh, and don’t forget a stack of napkins.

To meat! Cin cin.

Today’s Special: Roast turkey on a roll, Torrisi Italian Specialties
Ah, New York. It’s my favourite place to be. And although I missed out on a traditional Thanksgiving meal, it’s my favourite place to be during my favourite long weekend. Anything you might have heard about autumn in New York is true, but add that a July-like heat wave is possible. I could hardly believe my luck.
To offset my lack of a proper turkey and fixings meal, I made sure to still have some gobbler while in the Big Apple. First, I went for Henry Public‘s amazing turkey leg sandwich and then, to the roast turkey at Torrisi Italian Specialties. Substituting their fresh ricotta for the mayo, it was hard to believe at first that a white roll, with lettuce, tomato and “spicy sauce” atop herb-roasted breast meat would yield one of the best sandwiches I’ve ever had. But on second thought, it wasn’t. There was something magical about that sauce. And the meat itself… it doesn’t happen very often where I stop to think about how delicious the herbs are on a piece of meat. Who cares that it was breast meat? It was juicy and flavourful and perfect for Thanksgiving weekend. Worth the hype. Worth the wait.

I must mention again that it was like 25 above, and I ate it on a park bench. I heart NY.

Torrisi Italian Specialties
Mulberry & Prince, New York City

Image courtesy of www.wednesdaychef.com

The internet is a great source for all things foodie, and we’re constantly bookmarking, starring, and emailing intriguing recipes, food porn, and inspiration. Here’s a selection of clippings we think are worth checking out.

A tomato salad sandwich sounds like a perfect solo supper.

Although it’s unlikely that my cherry obsession will allow me to do anything but eat the sweet spheres by the handful, I think these roasted cherry brownies might be worth the effort.

The same thing goes for blackberries, but I could also make the effort for large, buttery blackberry oat scones.

After polishing off the brownies and scones, I should probably lighten up a bit and try this yogurt pasta carbonara.

Completely unrelated, how ’bout we make this beef rendang?

Photo courtesy of www.joythebaker.com

The internet is a great source for all things foodie, and we’re constantly bookmarking, starring, and emailing intriguing recipes, food porn, and inspiration. Here’s a selection of clippings we think are worth checking out.

I’ve made rice pudding with brown sugar a few times, but this recipe makes me want to do it again, risotto-style.

Ahhhhhhhhh…monster cookies! These remind me SO much of the 80s. I want some. Now.

This sandwich seems to make good use of the often overlooked nectarine.

More drool-worthy pudding. With millet? Go figure. (Still in Turkey pudding obsession mode.)

Candied jalapenos. I’m totally intrigued.

Today’s Special: Grilled vegetables and burrata on ciabatta, La Ghianda
My favourite restaurant in Vancouver, La Quercia, has a sister daytime deli across the street. Of course I love it also, but given its location, it’s not the most convenient for workday lunches. My frequency there is much less than I’d like it to be. I’m fully on the burrata bandwagon so when I saw it was a star of one of their home-baked ciabatta sandwiches, I couldn’t say no. For me, it’s almost like the cheese world’s equivalent to whipped cream. So of course it’s going to make vegetables extra delicious and be the perfect textural contrast to the chewy bread. Cannot.get.enough. Word of warning: unless you possess some stealth etiquette moves, that flour is going to be all over you. But, when things taste this good, who the f&*k cares?

La Ghianda
West 4th Ave & Alma, Vancouver