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Episode 1505 is All About Hearty Sandwiches
Lucky me, I am in Portugal where I uncover Porto’s vibrant sandwich culture, sampling the Bifana, the Prego, even a local hot dog before learning to make the granddaddy of them all, the absolutely sinful, sky high Francesinha, packed with meat, covered in cheese and smothered in a boozy secret…
My Grandmother’s Cheese Sandwich Souffle
Start to finish: 2 hours (15 minutes active) Servings: 4 Butter for buttering the baking pan 8 slices homemade-style white or whole wheat bread, crusts removed ¼ pound thinly sliced cheese (Gruyere, cheddar, provolone, mozzarella, etc) 2 ounces thinly sliced boiled ham, prosciutto or smoked turkey 3 large eggs ¼…
Crispy Tomato Salad with Buttermilk Ranch Dressing
Start to finish: 1 hour (40 active) Servings: 4 For the dressing: ½ cup buttermilk 1/3 cup mayonnaise 2 tablespoons finely chopped mixed fresh herbs (such as tarragon, chives, and parsley) 1 tablespoons fresh lemon juice 1 teaspoon minced garlic Kosher salt and black pepper For the crispy tomatoes…
Francesinha Sandwich
For the sauce: 3 tablespoons lard (or oil) 3 tablespoons chopped chorizo 5 garlic cloves, minced 1 onion, minced ¼ cup tomato paste ¼ cup paprika paste (bell pepper paste) 1/3 cup chili paste (piri piri) White pepper Salt 1 bay leaf ⅓ c brandy ½ cup port wine ⅔…
Episode 1504: Bordeaux
In this episode I explore the rich culinary traditions of Bordeaux, beginning with a decadent dessert crawl featuring local specialties like guinettes, cannelés and dune blanche. With a local expat couple, I dive into the region’s famed wines with a hands-on blending experience. Then we bring those flavors into the…
Episode 1503 – in Basque Country
When France meets Spain in the Basque country, some great food is born. I discover that first when I travel to a Shepard’s School in the Pyrenees, learning to herd sheep and then make a delicious local cheese with their milk. In Bilbao, I join a men’s cooking club, or…
Steak with Bordelaise Sauce and Sarlat Potatoes
Serves 4 3 tablespoons butter, divided Olive oil a heaping tablespoon minced shallot Salt and pepper (preferably white pepper) 1 cup dry red wine (Bordeaux) 1 cup beef or chicken stock 2 hanger steaks or 1 flank steak – (about 6 ounces per person) 1 tablespoon duck fat or olive…
Grilled Caesar Salad Steak
Start to finish: 1 hour 45 minutes (30 active) Servings: 4 Kosher salt 1 ½ pounds 1 ½-inch thick boneless rib eye steak 1/4 cup mayonnaise ¼ ounce grated Parmigiano-Reggiano (about ¼ cup if grated on a microplane) 2 anchovy fillets, minced 1 teaspoon Dijon mustard 1/2 teaspoon minced garlic…
The Soil Farm
When Sasha Marsh and Jock Pettitt noticed that 98 per cent of the island of Guernsey was reliant on imports for food, and those who did farm used small plots scattered over the island that were depleted from centuries of use they decided to set up The Soil Farm. At…
Weeknight Soy Sauce Chicken
Serves 4 Jeannie replaced the whole chicken from the original recipe for soy sauce chicken with boneless skin-on thighs so that the recipe can be prepared more quickly. She kept the skin on for flavor. If you only can find boneless, skinless chicken thighs then use them. You can also…