Parisian Ham and Butter Sandwich

I had the Jambon Beurre sandwich at Le Panier at Pikes Place Market in Seattle and it was such a classically simple sandwich that I had to make it myself. As far as the cost of the ingredients, it was surprisingly low; even with Applewood smoked ham ($2.49 for fresh baked baguette, $4.49 for the preservative-free ham). I suppose I'll have to visit Paris, France some day to get the true sandwich baguette eating experience. Considering that I'll get a few sandwiches out of the baguette, the ingredients are well worth it at just under $8.

Ingredients

1 baguette
deli sliced ham
unsalted butter

Directions

Slice the baguette lengthwise and butter. Line one side with deli sliced ham (thin slices). I used two layers of ham. Replace top side of baguette and slice to desired lengths.

Enjoy.

Brussels Sprouts in Garlic Butter

I think I should write down this recipe ratio before I forget. The oven was busy, so this batch got sauteed in a pan with olive oil and butter. I'm guessing on the portion sizing since not everyone who attends a party will eat these.

Feeds: 8-10 adults

Ingredients

2 lb fresh brussels sprouts, stems trimmed and halved
2-3 tbsp olive oil
3-4 tbsp unsalted butter
3 garlic cloves, peeled and mashed flat with a knife blade
salt, to taste
freshly ground black pepper, to taste
freshly grated Parmesan cheese (optional, about 1/4 c)

Directions

1. In a nonstick skillet, melt butter and olive oil together over medium heat. Stir in garlic cloves until the oil is fragrant. Remove garlic from the pan and add sprouts, cut side down.

2. Let the sprouts cook until lightly browned. For two pounds, you'll have to work in batches to get everything evenly cooked until sprouts are fork-tender; about 8 minutes.

3. Before removing from the skillet, add salt, black pepper, and half the grated Parmesan cheese. Give the vegetables a quick stir before removing them to a plate. Sprinkle more cheese on top, if desired.

Lemon and Sage Buttered Clams

Was at the U-district farmers market today and picked up two pounds of fresh clams (manila and savory, harvested from the Hamma Hamma River Delta in the Hood Canal) from a seafood vendor.

This is a good cooking liquid for clams:

1/3 c freshly made garlic-sage butter

1/2 lemon peel, no pith, thinly sliced

juice of half a lemon

1 tbsp Chinese cooking wine (or substitute with a dry sherry)

1/4 c water

You'll need a covered casserole pan for this. Since most of the cooking happens with the lid on. If the clams are fresh, like these were, all the clams should open within 2-3 minutes of cooking. Don't cook them for longer than 5 minutes, or the meat will be tough and chewy.

Cheers!

Garlic-Sage Butter Spread

I'm sure there are better ways to prepare this. If you don't have a food processor, you can certainly let the butter soften at room temperature before mixing in the roasted garlic or fresh sage. For this recipe, I used a stick of unsalted butter (1/2 c) and sea salt to taste. A little bit of salt goes a long way and helps add a contrasting taste to bring out the other flavors mixed into the butter.

Lop off the top of a garlic bulb with a sharp knife and wrap the bulb with aluminum foil. Drizzle some olive oil on top of the bulb before closing up the foil. This can go into any baking cycle on Thanksgiving day, but it needs to roast for at least an hour, if cooking at 250 degrees F; or 40 minutes at 350 to 375 degrees F. The garlic should be spreadable on its own once it's done.

For the sage part, I minced three whole fresh sage leaves.

Let the butter soften to room temperature and mix in roasted garlic and fresh sage. You can then spoon this butter into decorative butter moulds and chill in the refrigerator until ready to use.

This butter can be used to cook with chicken or fish. Guests used it on the buttermilk biscuits and beer bread.

Sweet Butter Bread

I suppose if you wanted a very square looking loaf, you could make this in a bread machine. It is a standard bread recipe that is easy to do in a few hours, start to finish. I ended up baking this in the oven in a real loaf pan because I wanted my loaf to look like a loaf. Besides, it is summer and warm enough that the yeast doesn't need a protected container to retain its heat while proofing. Regardless of how this dough comes together (by stand mixer, food prep, bread machine, or by hand), it still needs to double in size for proofing, then baked for an amount of time.

Ingredients

2 c. unbleached all-purpose flour
2 tbsp organic granulated sugar
1 tsp sea salt
2 tbsp unsalted butter, softened
1 tbsp dry milk powder
1 large egg
1 1/4 tsp active dry yeast
1/2 c. water

Directions

Mixing the dough. The easiest way to mix these is to take all the wet ingredients and add them to a bread machine, followed by the dry ingredients with the yeast being the last to be added. Setup the bread machine for the 'dough' cycle and press 'start. Pretty lazy huh? After 1.5 hours of mixing/proofing, take the dough out of the bread machine, squish it a few times and let it rise in a prepared (buttered) bread pan. Preheat the oven to 375 degrees F and bake for 30 minutes. Let cool, slice while it is cooling, or rip it apart while it is still hot (I did the latter). This loaf will not last long in any household with avid bread eaters.

(alternate) Mixing the dough without a bread machine:

1. In a small bowl, add yeast and a pinch of sugar, to warm water (110 degrees F). Set aside for 10 minutes, until yeast foams up a bit.

2. In a food prep, combine flour, sugar, dry milk powder, and salt. Add egg and yeast water. Mix until the ingredients come together. Turn out onto a lightly floured surface and knead until smooth. Gather up the dough into a ball and place in a lightly oiled mixing bowl. Cover with a kitchen towel (or another bowl) and let rise for an hour.

3. Prepare a bread pan by lightly oiling its insides with butter. Once the dough has doubled in size, punch it down, if necessary, and place it in the prepared bread pan.

4. Bake at 375 degrees for 30 minutes. Once the top and sides are lightly browned, the bread should be done.

This bread tastes good slathered with even more butter. Yum!

Hot buttered rum

I don't know what made me think that this hot toddy would be sweet and tasty. Unfortunately, it just tastes like hot rum diluted with boiling water and melted butter + spices. Maybe it's the unsalted butter I used. I was expecting more flavor? Anyhow. Saveur magazine's recipe for this isn't that good. If I had the patience or the butter to make another base I would add a lot more sugar, or something.

Saveur's hot buttered rum base recipe:

 

1 3/4 c. butter, softened

1/4 tsp. each cinnamon, nutmeg, ground cloves

1 c. dark brown sugar

 

Mix well.

 

Per serving ingredients:

 

2 tbsp hot buttered rum base

1.5 oz dark rum

8 oz boiling water

 

To drink, add 2 heaping tbsp of hot buttered rum base to a mug, 1 1/2 oz dark rum, and add 8 oz. boiling water. 

Stir and serve.