Muffuletta Sandwich

What can I say? I wasn't in the mood to simmer and stir and dirty pots and pans tonight, so I made Muffulletta's.

I was in Junior High on vacation with my parents and my younger brother and sister when I tasted my first Mufulletta. It was lunch time, we were starving, and happened upon a small restaurant with a long line of people stretching out the front door. My mom, the adventurous one of the family, said it would be worth the wait. I was skeptical. A sandwich? A line that long for a sandwich? At this point in life, my only reference for a good sandwich was a flimsy piece of Pimento Loaf slapped between two pieces of Roman Meal, along with a squeeze of watery mustard on one slice. I was perfectly content up until then. But I was a sandwich neophyte. Little did I know what glories lay ahead.

Let me begin with the Olive Salad. A sandwich, in theory, is made up of equally important components - bread, meat, cheese, some type of dressing - but a Muffuletta sandwich without the Olive Salad is, well, like an orchestra without it's strings. It just won't work. This concoction of tangy, green olives and vegetables marinated in olive oil and vinegar along with oregano and garlic is what brings this sandwich to life. There's something about that vinegar taste that I crave. Like Pavlov's dog, I literally salivate whenever I take a whiff of something pickled or vinegary. Note: Some recipes call for lots of black olives or even Kalamata in this salad, but I prefer plain old green olives for the most kick.

Next we have the bread, a nice round Italian to soak up all that vinegar and oil goodness.

Last but not least, we have thinly sliced, high quality, deli ham, salami, and Provolone cheese, stacked so high I could barely get my mouth around it.

And that's pretty much all there is to a Muffuletta. I like to keep 'em pretty simple. No extra vegetables or lettuce or tomato. That'll just ruin it. Also, I recommend making it ahead of time, wrapping it up and sticking it in the fridge to marinate a bit. That'll really gets the flavors going. The bakery was out of round, Italian loafs this time, so I went with a French boule instead, which was a bit too rustic for this sandwich and a bit too fat, so I scooped out some of the inner bread. Next time, I think I'm going to try baking my own bread for this sandwich. I'll let you know how it turns out.

Smoked Tri-Tip

How was everyone's weekend?

I am here to say that smoked tri-tip is FANTASTIC(!).

If you or anyone in your family has a smoker, run to the store, buy a tri-tip, and cook one up right now. Serve it with some Jalapeno Brown Beans, Coleslaw, Corn On The Cob, and you will have one happy family.

My hubby did a great job smoking our tri-trip this weekend. I let it refrigerate overnight in a Williams Sonoma Cowboy Coffee and Spice Rub that I had bought last fall. And even though I am normally not one to use pre-made, store bought rubs (I prefer to make my own), this stuff was pretty darn good.

My only regret is that I didn't have time for a picture of this beautifully prepared beef which had a good layer of fat on it, similar to a brisket. It cooked up spicy, and tender, and juicy, and melt in your mouth delicious. And that is what we all kept saying, in a baffled but happy sort of way, while we were eating - This stuff melts in your mouth. I think there is something about the earthiness of the coffee that brings out the flavors of the meat. I will definitely make this again.

I've got a brother who is an avid outdoor cook, and I can't wait to impress him with this recipe. Also, the beans - he will like the beans - cowboy style, with bacon, and onion, and jalapeno, seasoned with cumin and chili powder. Meat and beans. That's pretty much all the guy ever eats. And he's actually pretty thin and healthy. Amazing.

What did you cook this weekend?


Smoked Tri-Tip
adapted from Williams Sonoma website

Ingredients:

1 beef tri-tip, about 2 lb.

3 Tbs. coffee and spice rub

Sea salt, to taste

Directions:
Rub the tri-tip on all sides with the coffee and spice rub. Place the meat in a sealable plastic bag, seal the bag and refrigerate for 8 to 12 hours.

Preheat an electric smoker to 225ºF.

Smoke the tri-tip according to the manufacturer's instructions until an instant-read thermometer inserted into the center of the meat registers 140-150ºF for medium done, 4-5 hours, or until done to your liking.

Transfer the meat to a carving board, cover loosely with aluminum foil and let rest for 20 minutes. Thinly slice the meat across the grain and arrange on a warmed platter. Sprinkle the meat with sea salt.

Chapel Creek Winery

Whole Foods will just have to wait. Due to a change in plans, I was unable to make the trip. Too bad for Whole Foods, because I was going to spend a lot of money in that store.

No matter. I had such a spectacular time at a nearby wine festival this past weekend that I cannot wait to tell you about it.

In order to fully appreciate my enthusiasm, you must first understand, as you probably well know, that Oklahoma is not known for it's vineyards. And we don't have many historic buildings since we've only been a state for 102 years. And I don't get out much. So when I experience all of these things at once - beautiful scenery, wine, food, and good music - well, it's almost overwhelming.

Chapel Creek Winery is located just west of Oklahoma City. It is part of an agricultural college, and to the best of my knowledge, the first to teach viticulture in our sate.



The church, located on this property, was built in 1913 by a women's group called Order of the Eastern Star and was once used as a school for orphans. It's dilapidated state prevented us from going inside. And funds are being raised to restore it. So I did my part by contributing the best way that I could, and going home with a couple bottles of White Zin in the back of my car.



There are other buildings on this property too. And I almost didn't tell you about them. I wanted this post to be idyllic and picturesque. But similar to it's weather, the architecture of Oklahoma can often be harsh and contrasting as well.

It's a dichotomy. Directly adjacent to this majestic, old, crumbling, church, sets a foreboding structure, sound and austere, that once served as an insane asylum. When we first approached this building, my son, in a laid-back tone that all young men have, said, Cool, looks like something out of a Rob Zombie movie. And later, when we first learned of the buildings history, I thought to myself, I wonder how he knew? I guess, he just sensed it.



In a nod to Hitchcock, birds have built nests beneath the eaves around the entire perimeter of the roof, thereby enhancing it's creepiness. And it's stark white, sterile exterior casts the ominous sense of One Flew Over The Cuckoo's Nest. People say it's haunted. And I believe them.



Ghosts and all, it was a spectacular day. My son performed beautifully on the classical guitar, the sky was blue, the birds were chirping, the burgers were tasty, and the wine was pleasantly smooth.

I am taking a break for a few days. Going on a short business trip with the hubby. He wanted to extend this little trip, since it was Memorial Day weekend, and visit friends and relatives on the drive home. But I immediately said no. Because, what he doesn't know, is that there is a Whole Foods in the town we will be staying. And I am taking a great big Rubbermaid cooler and driving straight home with the haul. Can't wait(!).


As some know, my food and diet philosophy is very relaxed.

Oh, I like to eat healthy, but if I have to put too much thought into eating, well, that just takes the fun out of it.

And I am not one to count calories, or points, and have every meal predetermined for me.

On the other hand, I rarely eat fast food. And when I do eat fast food, it's always a soup or a salad at Panera, or a burger and fries at Freddies. Because they are both close to my house, and, well, sometimes a persons gotta do what a persons gotta do and resort to dire and drastic measures in order to feed his or her family. Also, I rather like Freddie's burgers.

I buy local, organic, whenever I can. And I do my best to avoid anything with corn syrup in it. Which can make grocery shopping a bit challenging at times.

Other than that, I don't put much thought into what I am eating.

It only has to be fresh and good.

On that note, I wanted to share with you a portion of a message I received in an email today -

'Life should NOT be a journey to the grave with the intention
of arriving safely in an attractive and well preserved body,
but rather to skid in sideways -
Chardonnay in one hand - chocolate in the other -
body thoroughly used up, totally worn out and
screaming 'WOO HOO, What a Ride'

AND.....

For those of you who watch what you eat, here's the final word on nutrition and health.
It's a relief to know the truth after all those conflicting nutritional studies.

1. The Japanese eat very little fat
and suffer fewer heart attacks than Americans.

2. The Mexicans eat a lot of fat
and suffer fewer heart attacks than Americans.

3. The Chinese drink very little red wine
and suffer fewer heart attacks than Americans.

4. The Italians drink a lot of red wine
and suffer fewer heart attacks than Americans.

5. The Germans drink a lot of beers and eat lots of sausages and fats
and suffer fewer heart attacks than Americans.

CONCLUSION

Eat and drink what you like.
Speaking English is apparently what kills you.




I picked up some fantastic, locally made, rye bread at the farmers market this weekend and made Reuben sandwiches for Saturday night supper.

A Reuben is a hot sandwich, and I usually prepare these in the oven, under the broiler. But this time I used the panini press instead, and I think I liked this method better. It was much easier and crispier. And my hubby and son loved them.

Since my son is allergic, and has an aversion to anything prepackaged and containing preservatives, and also because all salad dressings contain corn syrup, I went online and found this recipe from The Russian Tea Room for a Russian salad dressing to go on the sandwiches. This dressing brought back fond memories of an Iceberg lettuce salad with a wedge of tomato on it, that I used to have as a kid, in an old, art deco cafe with my grandparents. It was quite good.



Your Basic Reuben Sandwich

Rye bread
Russian Dressing
Sauerkraut
Corned Beef
Swiss Cheese

I like to toast the bread first, just to crisp it up a bit, so that way, the sandwich doesn't get soggy from all the juicy sauerkraut. Then I grill the sandwich in a skillet or a panini press, or toast it in the broiler of the oven.

Come Hell Or High Water

I gotta confess, I think I've been in a bit of a slump lately.

I call it a slump because I can't think of a better name for it. It's not the blues, or depression, or even a midlife crisis - I'm not on Prozac or curled up in a fetal position or anything - in case you are wondering. But I did spend an entire Sunday in sloppy, gray sweatpants, and a t-shirt with a stain on it, curled up in bed, watching chick flicks, strung out on Coke Zero and Entenmann's Chocolate Donuts - but that's a whole other story. I'm just lacking my usual zest and energy for life. And I think it's mostly due to the weather.

With all the topics in the world - soup and cooking included - I hate to write about something so mundane as the weather. One would think, I would have more to say. But we've had an extraordinarily wet, cloudy, windy, grey, spring and it's beginning to wear on me. And funny thing is, I've often romanticized about living in rainy Seattle, or dreary London, spending long, quiet days inside cozy cafes, sipping soup, reading Voltaire. But I think I know how those people feel now. Damp and depressing.


Just like that bunch of White Asparagus I saw at the grocery store the other day, I'm beginning to grow weak and pallid. I need sunlight. I need warmth.

On the good side of things, soup season has been extended, and my son and I ate lunch at a great little place yesterday, Cheever's Cafe, housed in an old flower shop in OKC. The large, walk-in, wooden, refrigeration coolers, formerly holding rows and rows of colorful flowers, now hold wine and desserts. I loved the atmoshpere. And in deference to this unending, torrential, precipitation we are experiencing, I ordered a great big bowl of Tortilla Soup.

It arrived in a large, white, shallow bowl, generously sprinkled with thinly sliced, yellow and blue corn tortilla strips. Much like a creamy tomato, but smooth, spicy, rich, and loaded with tender pieces of white chicken at the bottom. I savored it. And was tempted to lick the bowl - but that would have really embarrassed my son. It was the perfect remedy for such a grey day and I can't wait to go back to Cheever's again.

Note: This photo was taken on a much more pleasant, sunny day.






My son and I enjoyed our day downtown, but headed home before the storms hit.


I think it is high time we had another soup recipe here. For even when I am not posting about soup - I am still eating and thinking about soup. So I prepared this quick batch of Southwestern Vegetable Soup late one evening this week. I didn't have time to take a picture of it. I'll try to add one soon. But I took some to work in a Tupperware container the next day - and the kids finished the rest - and it was well worth the trouble of dirtying a knife, and a chopping board, and a little pot, to reap such tasty and convenient rewards.

This is a tasty, brothy soup, with just a hint of spice. And the thing I like best about it is that you don't really need laborious ingredients like stocks and broths - so you can whip it up on a moments notice. Also, it's a good recipe to keep on hand when you've got more zucchini than you know what to do with, which, in all good households, happens at least once a year.

So that is all I have for today.

Tomorrow, come hell or high water, I am going to the Farmers Market. And after listening to tonight's weather forecast - I think, I should prepare for the latter.

Southwestern Vegetable Soup

Start by lightly browning 3 or 4 organic, boneless, salted and peppered, chicken breast strips in a bit of olive oil. When almost cooked through, remove from pan and set aside.

In same pan, add a little more olive oil, if needed, and saute chopped onions, carrots, and celery until tender.

Add some chopped garlic. Then a couple fresh, chopped zucchini squash; 2 chopped Anaheim peppers; and 1 chopped jalapeno pepper and saute until tender.

Then add spices: Mexican Oregano; coriander; cumin; bay leaf; and a pinch of Ancho Chili Powder; along with salt and pepper.

Next add about 2 cups chopped, fresh tomato and enough water to cover vegetables and to make soup.

Lastly, shred the chicken breast and add to the soup.

Allow to simmer for a while, until all is tender.

Almost Forgot About The Rain

I like holidays that revolve around food. And since there are few foods I love more than Mexican, Cinco De Mayo is a good day.

Wikipedia says, Cinco De Mayo celebrates the Mexican army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862.

The way I look at it, from a culinary point of view, it was a win win situation. French or Mexican? I can go either way(!). Lord knows I've drank enough wine and eaten enough cheese to kill a rat. But I must admit, as far as my taste buds are concerned, I'm having to side with the Mexicans on this one. For there are few things I crave more than fresh Fajitas, Chicken Enchilada's, Carne Asada, Tortilla Soup, Roasted Poblano sauce, Cotija cheese, Salsa, Avocado's, and of course, Margarita's. As a matter of fact, I enjoy cooking and eating Mexican food so much that once, I considered taking a cooking class to learn more about it, but my family revolted. No more Mexican food, they said. They were burnt-out.

So you can easily imagine my thrill and excitement to be granted a special day like today, a day designated solely to the cooking and eating of Mexican food.


This year I wanted to do something different, something authentic, something fun and exciting that I had seen Rick Bayless do on Mexico: One Plate At A Time. Like roast a bunch of peppers along with some skirt steak and chicken outside on the grill, and serve it up on homemade tortilla's. But a lack of time and a torrential rainfall put a damper on that idea. So I went with my hubby's suggestion instead, and decided to make Easy Chicken Enchilada's.



I don't know if you have heard, but here in Oklahoma, it is monsoon season. It has rained so much, that we are beginning to mold.

Today, in between downpours, I hurried to the store to pick up provisions, including a bottle of Rick's Frontera Tomatillo Salsa with roasted Serrano and cilantro, that goes perfectly with this dish. I don't normally tout products here, but this is a good timesaver. And the fact that Rick is from OKC, like me, is kinda cool.

This dish turned out so good that is was worth traipsing through the parking lot in the pouring rain while juggling a purse, an umbrella, and two flimsy shopping bags as my cell phone began to ring, as I was trying to reach for my keys, when a giant burst of wind came, turning my umbrella inside out, ripping it in half, forcing me to step into a puddle, ruining one shoe. And by the time I got home - I looked like I had just lost the Battle of Puebla - and on my return home to France - been given a burial at sea. It was a soggy Cinco De Mayo.


Easy Chicken Enchilada's

In a large bowl, mix 3 or 4 cups cooked, shredded, chicken breasts; 2 small cans chopped green chili's, drained; 1 heaping cup shredded Monterey Jack Cheese; chopped jalapeno pepper; 1/2 cup chopped cilantro; salt, pepper; and 1/3 cup sour cream.

Fill flour tortilla's with this mixture and roll up into enchilada's and place in pan; spray tops of enchilada's with cooking spray - or brush with cooking oil - so they brown nicely. Bake in 350 degree oven for about 30 minutes or until golden brown.

Serve topped with an easy sauce made of 1 cup sour cream, and 1 cup green tomatillo salsa, mixed together.

Top with black olives, cilantro, pickled red onions, pico de gallo, and more cheese if you like.

This is by no means an authentic Mexican recipe, but it is quick and easy, and my family loves this simple sauce made of sour cream and tomatillo salsa. We enjoyed the meal so much that we almost forgot about the rain. Almost.

Cooking Limbo

I don't know about you, but I'm in some kind of cooking limbo. It's been a long, wet, gray, spring, and my stomach is screaming burgers, and chicken, and vegetables from the grill. But the weather keeps saying soups, and stews, and chili. Don't get me wrong, soup is always my #1 choice for lunch, no matter what season it is. As a matter of fact, I made Cream Of Broccoli just today. More on that in a minute. But it's suppertime that I'm at odds with right now. These gray, damp, days dictate hot-and-hearty, but my appetite has rebelled, and craves something fresh-and-light instead. It's a real dilemma.

I must have looked like a loon today, as I wondered aimlessly through Supertarget, trying to find something remotely appetizing for tonight's supper, but nothing jumped out at me. Finally, I settled on what my family has come to call snack night. Where I prepare some type of dip and chip - pick up some wine, cheese, olives, good bread, and perhaps a nice peppery salami to go with it - then every one conveniently helps themselves. It's my new favorite thing to do.



For tonight's snack night, I went a little overboard. We had Rosemary bread dipped in olive oil along with balsamic vinegar; Asiago cheese; Olives; Marinated chickpea salad; Whole wheat crackers; A small crudites platter with Roasted Red Pepper dip; And last but not least, Turkey meatballs from Orangette's blog. Everything was a big hit. But it was the Roasted Red Pepper dip that my hubby and kids devoured and declared the most blogworthy. Personally, I couldn't get enough of the Chickpea Salad.


Chickpea Salad

It's difficult to give exact measurements as I don't use a recipe. I basically make a vinaigrette of red wine vinegar, lemon juice, olive oil, honey, dry mustard, a good pinch of cumin, dried oregano, salt, pepper, and parsley.

I used canned chickpeas, rinsed and drained, along with a bit of chopped red onion and allowed it to marinate for while in order to enhance the flavor. This makes an excellent side dish, or lunch to take to work.





For the Roasted Red Pepper Dip I buy whole roasted red peppers in a jar for convenience, then chop them myself. Be sure to save some of the juice as you will need it to thin the dip out just a bit.

Roasted Red Pepper Dip

Roasted Red Peppers
Cream Cheese
Sour Cream
Chopped green onion
Parsley
Salt
A good pinch of red pepper flakes.

I used about half as much sour cream per amount of Cream Cheese. Mix everything together adding a bit of the marinating liquid from the roasted peppers to help thin the dip just a bit - making it the consistency you want. This dip goes great with crackers, pita bread, artisan bread, or just plain, crisp vegetables. Sorry about the photo, however, it really doesn't do the dip justice.



And last but not least, the real reason my daughter and I wake up each and every morning. Soup(!). I'm sorry that I don't have a picture to show you - as this soup disappeared before my hubby got home with the camera. This is my favorite springtime soup because it comes together so quickly. You can add shredded cheddar cheese if you like, but it's really not necessary.


Cream of Broccoli Soup

2 tablespoons butter
2 tablespoons olive oil

1 1/2 lbs fresh broccoli, chopped then put in a microwave safe bowl along with 1/2 inch water in bottom, cover with Saran Wrap, and cook in microwave for 2 minutes in order to steam the broccoli a bit and give it a head start in the cooking process.

1 large onion, chopped
1-2 cloves garlic
1 carrot, julienned
salt & freshly ground black pepper
3 tablespoons all-purpose flour
4 cups low sodium chicken broth
1/2 cup cream

Saute onion and garlic in butter and olive oil until translucent. Add flour, stir and cook for 2 minutes. Add broccoli along with all the water in bowl. Next add carrot, salt, pepper, and chicken broth. Allow to simmer 15 minutes or until broccoli and carrots are tender. Add cream. Puree with immersion blender. Adjust salt and pepper to taste.