It's great how pretty the mundane can be sometimes. Just look at the ingredients in the olive relish salad before it is chopped in the food processor.
The relish makes this tasty New Orleans style sandwich special, what sets it apart from any other turkey and swiss sandwich. And, it does the trick very nicely with it's robust ingredients: basil, vinegar, onion, two kinds of olives, capers, pepper, parsley and on and on. What fun it was to make, serve and consume these tasty sandwiches.
The relish makes this tasty New Orleans style sandwich special, what sets it apart from any other turkey and swiss sandwich. And, it does the trick very nicely with it's robust ingredients: basil, vinegar, onion, two kinds of olives, capers, pepper, parsley and on and on. What fun it was to make, serve and consume these tasty sandwiches.
To prepare for this recipe, there was Jarlesburg cheese to buy, turkey to cook (I ended up sauteeing the rest of the breast in butter and olive oil) , bread to buy at the bakery, ingredients to purchase for the relish. But, the actual making of the recipe was a pleasant breeze. Basically, it was just whipping up the relish and then assembling the sandwiches.
You can see that Fred and my sandwiches were the same (the works), Henry wanted to try the olive salad spread but not the cheese, and Oliver's sandwich was just plain turkey.
I'm struck yet again by the diversity of recipes in the book and how going through them all (keep our fingers crossed) will expand my cooking. I remember years ago talking to a conservation agent friend of mine. He cooked for his family and had a weekly dinner routine. I don't remember the specifics, but it went something like this: Monday is taco night, Tuesday is spaghetti night, etc. and then starts all over again on Monday with taco night. I remember thinking that A. the routine of it was kind of a crack up B. I'm impressed he cooks for his family and is figuring out a system to make that possible and C. the predictability of it could be sweet and comforting, too. Goodness, if you used a book like Cooking Wild in Missouri, it would be sushi Monday, muffelatta Tuesday, crab cake Wednesday, cassoulet Thursday and then you could really let your hair down on the weekends. Gadzooks.
Well, there we have it, folks. We just made the three wild turkey recipes in the book in three days (in other words fried rice Monday, soup Tuesday and sandwich Wednesday!). We finished the last of the turkey breast at the end of the meal. Yum. Yum. Yum. And, right now I'm thinking tomorrow might be fast food Thursday! It's break time!
No comments:
Post a Comment