October 16, 2008
I am not a formally trained chef. Actually, I think the only things I’ve formally learned regarding food came from a Home Economics class back in High School. Would you like to eat a firm scone in crookedly collared sweatshirt? I learned out of necessity (no surprise if you know me at all). I remember… hungry, young, broke or lazy or both… and all I’ve got is a zucchini and a tomato. What to do?
Each and every “hungry, young, broke or lazy or both” challenge brought me closer to understanding the nature of flavor locked inside every morsel of complied energy available in and around my kitchen (um i.e. zucchini).
Enter the sandwich… a complication of the “now”:
1 French baguette
1 bunch asparagus
2 green (spring) onions
½ cup of cheese (your choice)
1 tbs hot mustard
1 tbs polish mayo (sweeter than regular)
Ok, take the zucchini and asparagus and slice, snap, and roast (350F 10 minutes). Take the tomato and onions, slice and dice, and mix with mustard, mayo, salt and pepper (add salt and pepper everywhere as you move through all these ingredients). Crack and whisk your eggs, add the cheese (grated), and cook in melted butter. Rremember, less in more when it comes to heat and eggs (I understand that an egg can be slow poached for hour or more!).
Cut the baguette in half, brush with the olive, and toast at 225F for 5-7 minutes (I slightly over baked mine – crispity crush). Remove from the over and rub with a garlic glove.
The flavors of this sandwich were exquisite. Very delicate and moist. The zucchini and asparagus marry very well. The “salad” bridges the profile by refreshing the palate and carrying the flavor of the rich, cheesy egg across the entire spectrum… t’was impossible to stop eating
Plate it on a tea towel as one big bad-ass sandwich; take a picture; write a post.