Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
My sister and I were talking earlier today. She was telling me that she had had to throw away a dozen cans of out of date Salmon from my mother's larder.
There were still about half a dozen that were still in date but that she was taking to the food bank. She wouldn't have dared throw it away while mum was alive, but now mum is gone, there is no point keeping it.
Mum did love a bargain, and tended to hoard things like tinned salmon, toilet paper and shampoo. I don't think my sister will have to buy toilet paper for years, (LOL).
The local charity shop has been gifted with a nice box of shampoos and creams for their employees to share. The things that get left behind when someone passes. It is food for thought for sure.
My sister and I were remembering how in the summer when it was hot sometimes my mom would open a tin of salmon for our supper. We would each get a spoonful on our plate along with some potato salad, sliced tomatoes and cucumbers, etc. and that would be supper.
We both hated it . . .with the bones in it, the skin, etc. Just the thought of it makes me cringe.
I am still not fond of it served that way, and I confess when I buy tinned salmon, I always buy the one without any skin or bones. I don't care how much more it costs.
I am not fond of tinned salmon just sitting on my plate, on its own. I like it in a sandwich, or as a loaf, patties, etc. Not on its own.
On its own I would much rather have a nicely cooked fillet of salmon or salmon steak. Those can be very nice if cooked properly.
I do love tinned salmon in a casserole, loaf or pie. My mother made the nicest salmon pies.
It would be a shame to use a nice fillet of salmon in this way. One feels no compunction or guilt about using a nice tin of salmon for dishes such as this.
Or even if you had leftover cooked salmon. It would be nice done this way.
Simple salmon patties. Flaked and mashed tinned salmon, mixed with some breadcrumbs, milk, egg, parsley, grated onion (I use my micro plane grater) and seasoning, mixed together and spooned into well buttered muffin cups.
Make sure the muffin cups are well buttered. That way they don't stick. There is nothing more annoying than stuff stuck on muffin tins.
These are baked until set and golden brown. They have a nice crisp and buttery crust, which I love.
You could add some finely minced green pepper if you wanted to, which would be nice or even some finely chopped green olives.
I try not to pack them into the muffin cups. I want them to be light and fluffy. Compacting them would result in something heavy and leaden I fear.
I really do love the little crispy bits that you get from the uneven texture on the tops of them. My favourite bits. I love crunchy things in case you hadn't guessed.
I always like to make a sauce to serve with them. There is a nice lemon butter sauce that I make sometimes. It is a bit on the sweetish side.
Sometimes I will use creamed peas, which is very old fashioned. Old fashioned and quite delicious!
Today I made a creamy lemon sauce, which is different than my usual Lemon Butter Sauce. It is rich and creamy.
It is not translucent, but rather opague. I really liked it.
Its like a basic bechamel sauce but with the addition of lemon juice and cayenne pepper. You cannot beat a good bechamel sauce.
People think that they can't make one, but if you have made macaroni and cheese, you have made basic bechamel with cheese added.
The sauce gets spooned over the baked patties. I love that they are not fried. This can cut back on the fat.
If you are cutting back on the fat by not frying you don't mind being a bit indulgent with the sauce.
Such a simple dish, but so flavourful. I served them with some scalloped potatoes and steamed baby peas.
Peas and salmon. They are perfect partners in my opinion!
Lemon Sauced Salmon Patties
Yield: 4
Simple and delicious. This is a store cupboard family favourite.
ingredients:
- 1 tall can of pink salmon, drained well, skin and bones removed & discarded and flaked
- 180ml milk (3/4 cup)
- 2 sliced white bread, made into soft crumbs
- 1 large free range egg, beaten 1 TBS minced fresh parsley
- 1 tsp grated onion
- 1/2 tsp Worcestershire sauce
- salt and black pepper to taste
Lemon sauce:
- 2 TBS butter
- 1 TBS plain flour
- 180ml milk
- 2 TBS fresh lemon juice
- pinch salt
- 1/8 to 1/4 tsp cayenne pepper
instructions:
How to cook Lemon Sauced Salmon Patties
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter 8 non-stick muffin cups really well. Set aside.
- Mash the salmon in a bowl really well, then add the breadcrumbs. Season lightly. Beat together the egg, milk, grated onion, parsley and Worcestershire sauce. Pour over the salmon and bread crumb mixture. Mix all together well. Spoon into the muffin cups. (I tend not to pack them down. I like them a bit fluffy. You get more crispy bits that way.)
- Place into the pre-heated oven and bake for 45 minutes, or until set and golden brown.
- While the patties are baking, make the sauce. Melt the butter in a saucepan. Whisk in the flour and cook for about 2 minutes, stirring to make a smooth paste. Slowly whisk in the flour, whisking constantly. Bring to the boil, and then cook for several minutes over low heat, stirring continuously until nicely thickened and smooth. Remove from the heat. Whisk in the lemon juice and cayenne pepper.
- Serve the patties hot, with the lemon sauce spooned over top.
I think today we can be a bit snobbish when it comes to things like this . . . thinking that tinned fish and corned beef are beneath us . . . but really these were mainstays in the kitchens of our mothers and grandmothers.
They were affordable ways to get some protein into our families and provide a bit of variety. There is a time for a whole piece of salmon . . . and there is a time for things like this. Simple and yet very, very tasty.
When the children were growing up, during the time we lived in New Brunswick, we often drove across the border into Houlton Maine where we would go shopping. This was really exciting for me because they had a Wal Mart there and Wal Mart hadn't yet made its way into Canada. I have always loved grocery shopping in the US.
We would leave our home early in the morning and not get back home until the evening. This meant that we also used to go to the Elmwood Diner in Houlton for a hearty lunch. This diner was exactly what you would expect for a small town diner. The walls were covered with their dining specials handwritten out on paper place-mats. The place was always super busy and the food was always super good. I don't think it is in operation any longer, sadly.
Every time we went my ex husband would order their Turkey Club Platter, which involved a turkey club sandwich, fries and coleslaw. I think you could get any kind of potato you wanted with it actually. He always wanted the fries.
I used to get either fish and chips, or a roast turkey dinner. Those are my two favourite things when dining out, and nobody does them better than diners do.
I decided to recreate that dining experience today for Todd. He has been working really hard in the garden and I thought he would enjoy the treat.
I don't know many people who wouldn't enjoy a club sandwich . . . its like a double decker sandwich on 3 slices of mayo spread toasted bread . . .
with layers of sliced cooked turkey, sliced ripe tomatoes, cheese . . .
lettuce, crisp streaky bacon, sliced ham and more cheese . . .
I even made some coleslaw to go with it, only today I made a vinaigrette coleslaw. That way the leftovers could be kept easily in the refrigerator, and I thought there was enough mayo in the meal with just the sandwich.
A coleslaw vinaigrette makes a nice change every now and again. I will confess I am not fond of the coleslaw over here in the UK. Its too gloopy and overloaded with mayo. They don't do it well in my opinion. There is such a thing as TOO much of a good thing, and they way over do the dressing.
Speaking of overdoing it . . . boy can you tell we are senior citizens now . . . one sandwich would have fed the two of us amply . . .
Neither of us could get through a whole thing. The most we managed was half a sandwich each and we never touched the pan fries. (Not to worry, I have an idea for those for tomorrow, watch this space.)
In any case this little taste of home put a smile on my face today and pleased Todd to no end!
Turkey Club Sandwich
Yield: 2
A favourite Diner restaurant special. Served with home fries and a coleslaw on the side, it always goes down a real treat!
ingredients:
- 6 slices of sandwich bread, toasted
- 4 TBS real mayonnaise
- 4 ounces sliced deli turkey
- 4 ounces sliced deli ham
- 4 slices Jarlsberg cheese or your favourite cheese
- 6 slices cooked streaky bacon
- 2 tomatoes thinly sliced
- shredded lettuce
For the coleslaw vinaigrette
- 1/4 head of white cabbage, thinly sliced
- 1 1/2 medium carrots, peeled
- 2 spring onions, finely chopped
- 1 tsp grainy Dijon mustard
- 1/2 tsp celery salt
- 1 TBS fine white sugar
- 80 ml apple cider vinegar
- 1 TBS vegetable oil
- 1/4 tsp celery salt
- 1 tsp dry parsley flakes
- freshly ground black pepper
instructions:
How to cook Turkey Club Sandwich
- First make the coleslaw. Combine all of the vegetables in a bowl. Whisk together the vinegar, oil, sugar, mustard and seasonings. Heat in the microwave on high for about 30 seconds. Whisk to melt the sugar. Pour over the vegetables in the bowl and toss together. Set aside to macerate while you make the sandwiches.
- Arrange two slices of the toasted bread on a cutting board. Spread with some of the mayonnaise. Top each with 1/2 of the sliced turkey and 4 slices of tomato. (You can season the tomato with salt and pepper if you wish.) Top each with another slice of toast, which you have spread with some of the mayonnaise on both sides. Divide the shredded lettuce between the two and top each with 3 slices of streaky bacon. Divide the ham between the two and then top with a final slice of cheese. Spread one side of the remaining toast with the remainder of the mayonnaise and place mayonnaise side down on top of each sandwich. Press down lightly. Cut into quarters. You may need to secure each quarter together with a tooth pick.
- Place sandwiches onto each of two dinner platters/plates. Serve with a side of the coleslaw and some pan fried potatoes if you wish. (Potato chips are also very good.)
Something happens to you when you get older. You just can't eat like you used to. I can remember when it was nothing to polish off one of these and a piece of pie to boot! Not anymore, that's for sure. I leave that kind of eating to the younger generation these days!
If you are a Vegetarian or a Vegan, you might want to look away now.
What follows isn't going to be pretty for you, however tasty it might seem to the rest of us. Sorry about that!
When I was a child I used to love it when my mom made us Egg in a Hat (or Egg in a Hole) for breakfast. It was a real treat.
A lovely runny egg, cooked into a piece of golden brown buttery toast. Oh boy was it ever yummy.
I've been thinking about that sandwich all week long and pondering how I could make it even better . . . in a way that has never been done before.
I think I might have cracked it! (No pun intended! Seriously!)
As you know at the weekend I like to pull out the stops a bit and give my husband a bit of a treat for breakfast on at least one of the mornings.
When I first moved over here we would pop into town and go to one of the shops and have a fry up at their café. We haven't done that in a long time now.
Grilled cheese sandwiches are something which we are quite fond of . . . we are also quite fond of bacon sandwiches . . . a really rare treat . . .
Today I have combined our favourite grilled cheese . . . using a really good strong cheddar, sliced (no plastic cheese here) . . .
with some grilled back bacon . . . you could use streaky . . . its up to you.
I have been using the nitrate-free, free range bacon from the people at Naked Bacon. So its not quite as bad for you as regular bacon.
Add to that a perfectly cooked large free range rspca approved egg with a runny yolk, cooked "in a hat" style . . . with that crisp buttery hat perched on top . . .
And I do believe you have a pretty darned near perfect breakfast sandwich!
I did use a good whole wheat bread . . . and I always use real butter . . .
My husband thought he had died and gone to heaven . . . he is a cheddar man all the way . . .
We like brown sauce with ours . . . some people like red sauce (ketchup) . . . we are brown sauce people . . .
That egg was perfectly cooked . . . not too runny, but just enough of a gorgeous rich goo to sink your teeth into with pleasure . . .
Likewise the cheese . . . melted just perfectly . . . along with that salty bacon and that crisp buttery bread . . . which is kind of like fried bread when you really think about it.
It went down a real treat, let me tell you . . . a REAL treat!
Grilled Egg in a Hat Breakfast Sandwich
Yield: 1
Egg in a hole, a fried egg, fried into a hold cut in a slice of bread, sandwiched together with some grilled bacon and cheddar cheese and another slice of bread, toasted in a skillet until golden brown all over. Quantities and instructions are given for only one sandwich. If you want more, multiply everything by the numbers you want. Its really only possible to make one at a time anyways. This is a knife and a fork sandwich.
ingredients:
- 2 slices of your favourite bread (pick a sturdy one)
- 1 large free range egg
- salt and black pepper
- 4 slices of grilled streaky bacon, or two sliced of grilled back bacon
- 1 1/2 slices of strong cheddar cheese
- softened butter for spreading
instructions:
How to cook Grilled Egg in a Hat Breakfast Sandwich
- Make sure you have your bacon all grilled before you begin, and your cheese sliced. (I sometimes buy strong cheddar already cut in slices and that is what I used today.)
- Butter one slice of bread on both sides and one slice of bread on one side only.. Cut a shape out of one that has been buttered on both sides with a cookie cutter. Today I used a flower. A heart is nice and so is a circle. Just go with your own inspiration.
- Place the piece of bread with the cut out into a large skillet, placed over moderate heat. Drop a tiny knob of butter into the centre of it. Crack your egg into the hole as soon as the butter begins to foam. Cook until set on the bottom. Add the cutout to the pan over on the side so that you can toast that also. Flip the toast with the egg in the centre over and cook just until you have the egg done to your liking. (We like them a bit runny.) Season to taste with some salt and black pepper. Remove and keep warm for a few minutes, while put in the other piece of bread. Flip over the cutout. (I hope you've been keeping an eye on it. If it is done, take it out and keep it warm)
- Add the other slice of bread, buttered side down to the skillet. Top with the cheese and then the bacon. Finally pop on the egg bread, egg side down. Cook and toast over moderate heat until the cheese melts and the sandwich is heated through. Pop that little toasty cut out on top and serve to one very lucky person. We like brown sauce with ours.
I largely abstained from this myself . . . I don't need the extra calories in all truth. I did have a tiny nibble from the edge. My husband didn't mind. He is used to eating food that has been sitting long enough to have photos taken of it, and nibbles missing. LOL Such is the life of the husband of a food writer! Happy Mother's Day to all you North American ladies out there! I hope you are treated really special today. You deserve it.
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