Posts Tagged ‘sandwich’

Jambon-Beurre

jambon-beurre-sandwichMy first jambon-beurre, which literally translates to ‘ham-butter’ was at a café somewhere in Bourgogne. After a morning of driving through vineyards, we decided to stop for a quick bite at one of those cafés that only serve a set menu for a few hours from noon. If you arrive a little later, you’ll either be turned away or have to settle for frozen quiches warmed up in the microwave and a small selection of sandwiches, which are always the better option.
Though the French love their three-course menus at lunch, in larger cities, most opt for a no-frills yet satisfying sandwich, such as the jambon-beurre, which in fact, is one of the most popular of its kind. Also known as ‘le Parisien’, it consists of three basic ingredients, all of top quality: real, hand-churned artisanal butter from Normandy (unsalted), thinly sliced, salt-cured Parisian ham (jambon de Paris) and a crisp on the outside and chewy on the inside baguette.
To make a good jambon-beurre, simply slice open your baguette, spread generously on both sides with the butter and layer with a generous amount of ham. You may want to add a few extras such as a touch of mustard or a few crisp, tart cornichons. In my opinion, nothing beats a simple glass of Merlot alongside.

Back to School… and Best Egg Salad Sandwich

egg saladMy teen daughter is going back to school today, and I think I’m probably just as nervous as she is. How I wish I could keep her next to me forever. Safe, sheltered and with no worries to fill her head. And how I wish I could stop time. She’s 16 1/2 and talk of where to go to school in a few years has already begun. I was looking at a friend’s baby photos this morning and wondered where the time went. How did my little girl grow up so quickly?
This new year at school will probably be tough. She’s going to Dutch gymnasium, which is the equivalent of prep school in the US and takes six years to complete. It’s very challenging and demanding, but it’s the highest and best form of education, and I’m happy and honored that she can take part in it.
While she was home this summer, I always made lunch for us and we would eat it together, sometimes while watching crappy shows on TLC. Most of our lunches consisted of healthy salads, but every once in a while I would take her to a local café for a tuna sandwich and an iced coffee with a ton of whipped cream. Or, I would make her a whopper of an egg salad sandwich. There’s something really comforting about an egg salad sandwich, I think. Here’s my recipe. We’ll probably be eating this sandwich for lunch today as some comforting is definitely in order. Here’s to a new school year… and to all the moms who are in the same boat — much love!

PS: The number one tip I can give you with a recipe such as this one is to use the very best ingredients. That really makes all the difference with simple recipes that don’t call for many ingredients. All my ingredients are organic and as fresh as possible.

Best Egg Salad Sandwich
Serves 2

  • 4 small eggs
  • 1/4 red onion, minced
  • 1 1/2 tbsp each chopped chives and flat leaf parsley
  • 1/2 tsp curcuma
  • 1 tsp Dijon mustard
  • 2 tbsps mayonnaise
  • fleur de sel
  •  freshly grated pepper
  • 4 slices whole wheat bread
  • lettuce leaves, to serve
  • thinly sliced cucumber, to serve

Hard boil your eggs, let them cool slightly, peel them and put them into a bowl. Add in the onion, herbs, curcuma, Dijon mustard, mayonnaise and salt and pepper to taste. Break up the eggs using a fork and knife. You want it to be chunky, not smooth. Now, mix everything gently. Layer the slices of bread with the lettuce leaves and top with the egg salad and a few thin slices of cucumber (or pickle, if you like a stronger taste). Cut at a diagonal and serve to someone you love.

Good-Bye Summer, Hello Fall

herfst blad fall leaf

I am always a little sad when summer starts to draw to an end and the air gets that noticeable chill that makes you realize it’s time to get the sweaters back down from the attic and put the breezy summer dresses away. While I do like the fall, I am not really very particular about the winter. Cold weather and I just aren’t a good match. But before that real chill starts to set in, there are a lot of things to look forward to as the season starts to change.
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Pan-Bagnat (French Sandwich)

Pan-bagnatIn one of my previous posts, I promised you a variation of my pan-bagnat, a sandwich originating in Nice composed of bread ‘bathed’ in the ingredients mainly found in the popular salade niçoise. The recipe can be a major of source of debate. Which ingredients are traditional? How much dressing? Anchovies or no anchovies? Egg or no egg? But we won’t worry about that for now. We’ll just take the idea and give it any fanciful twist we like!
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