Post Type ArchivesRecipes

Pesto Sandwich (Veggie or Parma Ham version)

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Less is more. This statement could be what describes best the Italian cooking philosophy ; or maybe even what describes good cooking, being one of the mottos of a great many number of Michelin-starred chefs -hello, Dominique Crenn, Alain Passard, Daniel Humm, etc.

If you focus on each ingredient, both in terms of quality and how they enhance one another, you don’t need many to make a dish shine.

Here, I’m giving you an almost-no-recipe dish ; pesto sandwiches. You need 4 main ingredients :

  • a good bread : here, I had frozen Focaccia on hand, but choose your freshest, locally baked bread ;
  • a tasty pesto, ideally homemade (check out my pesto recipe) or at least from the refrigerated section ;
  • in-season, quality tomatoes, such as Beef Heart tomatoes, Crimean Black tomatoes, or Green Zebra tomatoes ;
  • some decent Mozarella. If buying from the supermarket, you can choose Mozzarella di Bufala, made out of buffalo milk instead of cow’s milk for the Mozzarella Fior di Latte ; its texture is creamy and soft, more delicate than the Fior di Latte which is on the firmer side ;
  • optionally, add some aged Provolone or any other aged, dry Italian cheese (maybe simply Pecorino or Parmigiano). When you’re making the Veggie Version in particular, it adds a sharp and tangy flavor that creates some depth of flavour without using charcuterie ;
  • optionally, too, add some Parma ham slices from your local Italian deli ! I think I personally prefer the veggie version (yes, it came as a surprise), as the taste is more legible and less oily.

Don’t forget to season your tomatoes with salt (and pepper if you please !) and to drizzle them with a good olive oil !

I’m really embarassed to call this a recipe because there’s not much not it. Once you know the ingredients, you simply assemble them. That’s it.

Let’s dig into it !

If you’re into sandwiches like I am, check out my Tunisian-inspired tuna sandwich, or my Raclette sandwich, and many others here !

French Stuffed Tomatoes

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Stuffed tomatoes with veal and pork mince

When we visit my companion’s family, in summer, I secretly hope they bake certain dishes. There’s his mother’s crazy tasty Poule au Pot ; his father’s decadent Eggplant Parmigiana ; and his mother’s Stuffed Tomatoes.

Stuffed tomatoes are a French basic that most families love to cook, be it for their own household or some guests. Simple, cheap and delicious, it’s a crowd-pleaser ; you can whip it up extra-quickly if you simply buy your seasoned meat stuffing from the butcher’s, put it in tomatoes and call it a day. You can also go the longer route -but still quite short- by making you own seasoned meat, which is what I like to do !

After looking long and hard for the original recipe, trust me on this : there is no such thing. Every family has its own, proud stuffing recipe. Hell, no one even does the same thing with their tomatoes ; some put it in their stuffing, some cook their rice in the tomatoes juices, and some set it aside for further use !

I’ll give you here my version of the French Stuffed Tomatoes, which remains quite classic and simple, except that I chose to cook the tomatoes’ pulp to make a tasty sauce. The overall result was wonderfully juicy, with a true tomato-ey taste enhanced by a flavourful pork and veal mixture. The meaty taste is balanced by all the fresh herbs used, and the addition of a healthy dose of vinegar !

French Stuffed Tomatoes – Recipe

Ingredients – Advice & key points

  • I recommend you to buy large tomatoes ! This way, one per person is enough. I’d recommend some large Beefheart tomatoes, which are flavourful and hold themselves well while cooking.
  • Don’t worry if your tomatoes are small, simply plan for 2 per person instead of 1.
  • Try to buy some fatty minced pork, since the veal mince is really lean ! I’ve had some bad surprises when my minced pork was based on parts that were quite lean.
  • You can definitely use minced beef (not too lean), or pork only if you feel like it. I’d recommend against chicken as it’s too lean, hence drier (unless it’s chicken thighs).
  • Don’t be afraid to season your filling well. 1 tablespoon ain’t too much for such a large amount !

Cooking & Serving your French Stuffed Tomatoes

  • Bake at 180°C for 30-35mn. The tomatoes’ caps should be slightly wrinkled (see picture).
  • I recommend serving these tomatoes with basmati rice, and several spoonfuls of the concentrated tomato & meat juices that you’ll have in your baking dish ! Yum !!

For more classic French dishes, you can check my Asparagus Quiche Lorraine, my Traditional Beef Bourguignon or my Moules Marinières.

Egg & Chorizo Breakfast Burrito

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Egg & Chorizo breakfast burrito

I know, this is my upteenth egg sandwich. But this is my n°1 egg recipe.

Yes, my friends. Better than the tamago sandwich, and better than the gilgeori toast.

This egg & chorizo wrap is a humble masterpiece. Quick, easy, incredibly flavourful ; I am really proud of this not-so-authentic recipe.

It is inspired by the classic Huevos con Chorizo, that are traditionally served with corn tortillas and a bit of hot sauce. I wanted something portable and easy to eat though -and I felt like adding just a bit of red bell pepper. Yes, I also used large wheat tortillas, and basic Western melting cheese. But it honestly worked so well ; no regrets here !

Just picture it. Moist, slightly runny scrambled eggs paired with juicy, spicy Mexican chorizo. Add a bit of cooked onion and red bell pepper for the texture and slightly sweet taste it brings. Drop the cilantro and hot sauce. Roll this beauty and toast it slightly. Dang, I’m craving one just now.

Egg & Chorizo Breakfast Burrito – Recipe

Ingredients – Advice & key points

  • Mexican chorizo : Don’t confuse Mexican chorizo with Spanish chorizo. A Mexican-type chorizo is seasoned raw meat (often within a sausage) and is usually cooked like ground meat, removed from its casing.  This is the kind you want here ! Spanish chorizo, on the other hand, is a dried cured sausage that you cannot crumble. Its texture is different and it wouldn’t be as delicious here.
  • If you’re in Île-de-France, you can find the tastiest Colombian chorizos (which are Mexican-style chorizos) from El man de los chorizos. I had a Colombian friend recommend it to me (thanks Tatiana, if you read me !) and I understand why. Mine is the spicy one.
  • Eggs : Do not overcook them ! If you leave them in the pan while you make your wraps, they’ll carry on cooking. Plus, they’ll cook again when you grill those wraps. The eggs should still be slightly runny when you turn off the heat.
  • Do not overfill your wraps, or you’ll have trouble rolling them.
  • These burritos freeze well ! For freezing purposes :
    • Be careful not to roll your tortilla until the egg mixture reaches room temp, or your tortilla will get soggy. Then, simply roll your burrito and put it in aluminium foil, and off to the freezer.
    • You can defrost it either by thawing it in the fridge overnight and grilling it in a pan when defrosted, or in the microwave 1 to 2 minutes.
  • Salt and pepper : Use enough of them ! In simple recipes such as this one, you cannot be lacking in the seasoning department.
  • For my vegetarian friends, I would use 10 eggs, replace the cooking oil with 30g of butter, and add pan-fried mushrooms with smoked salt and a drop of soy sauce along with wilted, garlicky spinach.
  • Also, if you want to make this Breakfast burrito a Lunch or Dinner burrito, of course you can -and should- but know that you have to eat 2 per person instead of 1 if you’re using 18cm tortillas.

Let’s wrap !

Fish & Broccoli au gratin

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Baked fish and broccoli with a sorrel sauce

Fish mistakes sadly happen too often. I call it fish mistake when you’re served some sad, dry white fish. You wish you’d chosen more wisely. You can even think you don’t really like fish after all.

Wrong. You’ve just been served poorly cooked fish ! Fish & broccoli au gratin is a fish recipe you want to eat. This if for my people who think they don’t like fish. This is even for people who think they don’t like broccoli -my partner is one of them, and he adored this recipe.

This gratin is everything but dry, thanks to the lip-smacking butter, shallots and fish stock sauce. I’ve also added a bit of cheddar on top before baking, just a small amount to make it brown -this recipe remains quite healthy, not to worry !

The sorrel addition makes a real difference, with a powerful yet delicate lemony flavour. Besides, I didn’t have any here, but do add a bit of fresh lemon juice and a few basil leaves at the very last minute for a fresher taste that compliments the depth of flavour that sorrel brings.

Fish & broccoli au gratin – Recipe

Ingredients – Advice & what to keep in mind

  • You can choose any white fish you fancy here. I used whiting because that’s what my fishmongers’ had on hand, but you could also pick cod or hake for example.
  • If you cannot find sorrel, simply add more lemon juice at the end of the cooking, along with the basil leaves. Also, feel free to experiment with other herbs if you’d like !

Off to your kitchen now !

Korean Spicy Pork (Jeyuk bokkeum)

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Spicy stir-fried pork with gochujang sauce over rice

My, my. Just thinking of this dish makes my mouth water !

Jeyuk bokkeum is my companion’s absolute favourite in Korean restaurants -and it would be mine if not for Kimchi Jigae. It consists in very thinly sliced pork marinated in a beautiful, bright red sauce, and served with rice. It is as simple as it is tasty.

This version is a pan-fried one, where I add veggies ; along with the meat, they release all their delicious juices, resulting in a tasty red sauce that drips over your rice. However, you could also prepare this dish barbecue-style if you own a table barbecue, for a smokier taste ; if so, you shouldn’t include veggies, or very little, as they’d release too much moisture. I’ll make a barbecue version someday !

All the flavours come from the rather simple Gochujang (red pepper paste) and Gochugaru (red pepper flakes) marinade. Don’t forget to add loads of garlic, and to balance this savoury sauce with a bit of sugar  The sesame oil also makes a world of difference. In the end, you get a spicy, savoury, sweet, tangy sauce full of depth ; thanks to the vegetables, some delicate vegetal flavours offset the meaty ones.

Besides, as the meat is paper-thin, you only need to marinate it around 30 minutes. This dish is definitely a weeknight one -provided you’re OK with spending a small hour in the kitchen. I guarantee anyone who can take a bit of heat will ask for seconds.

Bon appétit !

Korean Spicy Pork – Recipe

Ingredients – Advice & key points

  • Pork:
    • I like to use a mix of pork belly, with its delicious fatiness, bringing in lots of flavour, and pork shoulder, which is leaner, for a meatier texture. Definitely feel free to use one or the other, depending on your personal preference and your meat availability !
    • You can buy your pork pre-sliced at the fresh or frozen section of your Asian grocery store, if the store is large enough.
    • If you cannot find it, it’s ok ; you can easily slice the meat paper-thin at home ! You will only need to freeze your cut around 1 hour (maybe more, depending on its size) to make it easier to cut. It should be quite solid, but not rock-solid. I often do this even if I can get frozen pre-sliced meat, simply because it is easier for me to check the meat’s quality when I buy it from by butcher.
  • I find it important to cut your meat paper-thin ; the texture is more pleasant, as well as the taste, which might be a tad too bold with large pieces.
  • The remaining ingredients are either basic Asian pantry items or produce you can easily find at the grocery store.
  • This dish is spicy, but not crazy spicy. If you want to lower the heat, reduce the Gochugaru amount -or even remove it altogether.

How to eat Korean Spicy Pork

  • You can eat it like on the picture, over a bowl of rice, or with rice on the side. I like to pour the pork over the rice so get all the delicious juices directly on top of my rice.
  • You can also, of course, wrap your pork in lettuce leaves, with some rice, Ssamjang and a bit of kimchi !

Let’s dig into it !

Japanese Egg Sandwich (Tamago Sando)

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Tamago sando (Japanese egg sandwich)

I love egg sandwiches, I already said this much. This one is special, possibly the best-ever, or at least in my top three.

In Seoul, I must have bought dozens of tamago sandos at the 7-Eleven inside my university campus, especially around or past midnight, after a night out. And it was not a drunken decision, oh no ! It was one the very expected, high points of the whole night out. I remember the pleasure of slipping between my sheets with one (or two !!) tamago sandos and eating them in peace, silently, careful not to make any noise so as not to wake my roomate up. This is honestly a memory of sheer bliss.

It’s been complicated to try and replicate this sandwich, but as I experimented, I think I’ve gotten as close as it gets to the real thing. The key is in the soft, pillow-like bread, and the mayonnaise you use, which needs to have some tang, but to be sweet too.

My tamago sando is a bit more generous than the 7-Eleven version though, with thicker bread slices and more filling than in the 7-Eleven versions. Feel free to adjust it to your liking !

Korean Breakfast Sandwich (Gilgeori Toast) – Recipe

Ingredients – Advice & key points

  • You also can’t make a Tamago Sando without milk bread. This sandwich is characterized by its softness and fluffiness -that’s what makes it unique and oh-so-comforting. In order to find some milk bread, you can visit an Asian store or a Japanese or Korean bakery if you have one near your location.
  • Either buy Kewpie mayonnaise, or make your own adjusted mayonnaise, adjusting the classic recipe with 2 tbsp vinegar, 1 tbsp sugar and 1 pinch MSG, before adding the oil.
  • You can add toppings on your egg salad to give this sandwich a brighter or fresher taste, such as pickled onions, or scallions. You do you !

Let’s dig into it !

If you’re into authentic Japanese food, check out my Japanese Kare Raisu, or my Teriyaki don !

Ultimate Veggie Couscous

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I was trying a friend’s couscous the other day ; he got the vegetarian one. I tasted it, and I thought ; that’s not a vegetarian couscous. That’s just a couscous without meat ! It felt bland, lacking depth and taste.

I was not happy with it, and I felt driven by the challenge of making an actual vegetarian couscous. One that would in no way pale in comparison with the traditional couscous.

I’m so glad I did, as there seems to be a real void in terms of veggie couscous offering. Granted, my version takes some work ; but a classic couscous does too, doesn’t it ?

The Ultimate Veggie Couscous needed a meat replacement, as I didn’t feel you could rely on veggies only in terms of texture and in comparison with the Classic Couscous experience. For me, the tastiest couscous is Lamb Couscous, so I picked Jackfruit, which is close to the lamb’s usual texture in the classic couscous once cooked and shredded. To give it some taste, I worked on a broth reduction, elevated by mustard, harissa, vinegar, honey and a bit of liquid smoke. But I did not neglect the veggies themselves, and treated them like meat, browining them in a pan with butter and oil. I also relied on some flavour boosters such as msg, or kelp for my broth, which helped me bringing the depth I needed.

If you haven’t eaten a good couscous in a long time because you’ve turned vegetarian or vegan, do try this version (if you’re willing to spend a few hours in the kitchen, that is !)

Ultimate Veggie Couscous- Recipe

Ingredients – Advice & key points

  • Ras el-hanout : This is one of the two king spices in any Algerian kitchen. You can usually find it quite easily. You might find two kinds of ras el-hanout : a yellow one, and a red one. I use the yellow one. The yellow ras el-hanout is rich in turmeric, which gives it its yellow color, while the red gets its color from the dominant spice in the blend, the sweet chili pepper, which gives it a slightly spicier flavor.
  • Couscous : How couscous is traditionally cooked is one of the main reasons why this dish is so tasty. It takes a bit of work and patience, but you need to steam your couscous two to three times. Two is enough in my view ; three will take your couscous up a notch in terms of softness. Besides, do take your time when separating couscous grains (see video) ! I recommend using medium-sized couscous ; this is mine and my mother’s favourite.
  • Cilantro, beldi lemon, msg, kelp : You can skip those items if you don’t feel like including them or don’t have them. I wouldn’t recommend skipping the liquid smoke though, which adds a really interesting smoky flavour that elevates the dish.

Let’s make some couscous !!

Korean Breakfast Sandwich (Gilgeori Toast)

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Gilgeori toast (Korean egg sandwich with shaved veggies)

In the French corporate world, it is a tradition to bring breakfast -usually croissants and pains au chocolat- if you’re to leave a company you’ve worked for.

On the last day of my first internship, I respected this tradition. Except, instead of grabbing the usual viennoiseries, I bought my personal favourite for everyone ; around 20 Egg Mc Muffins from the nearest Mc Donald’s. I believe they all thought I was some sort of lunatic.

I have a strange passion for egg sandwiches. So, when I went for a walk one morning in Korea and saw a street vendor making an unknown kind of egg sandwich, I went straight for it.

It was delicious, with an interesting sugary twist, and some additional crunch and taste from grated veggies.

It is also particularly simple to make, without any kind of specific Korean ingredients, except for the Japanese/Korean milk bread. I strongly advise you to find some, as the recipe is really not quite the same with ordinary sandwich bread.

Korean Breakfast Sandwich (Gilgeori Toast) – Recipe

Ingredients – Advice & key points

  • This egg sandwich can easily be made vegetarian, by removing the ham. The ham and cheese that I chose to add are optional ; the original recipe does not necessarily include them.
  • In order to find some milk bread, you can visit an Asian store or a Japanese or Korean bakery if you have one near your location.
  • I find this sandwich delicious either eaten hot right away, or cold from the fridge ; if you have some leftovers, try and refrigerate them ! It won’t be as crispy, but the cold makes the sandwich feel fresher/lighter.
  • Good to know : this recipe makes for two large sandwiches. Half a sandwich fills me up, unless I’m really hungry.

Let’s dig into it !

If you’re into authentic Korean food, check out my GOAT Kimchi Jigae, too !

Pesto Pasta

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Pasta (trofie) with a mortar-and-pestle pesto sauce

Since I had already posted a pesto recipe, I wasn’t sure it was worth it to post a pesto pasta recipe. You just pour it in, mix and serve, right ?

Wrong.

There’s not much to do indeed, but you have to keep in mind 2 things :

  • Never heat up your pesto ! It will lose its flavour.
  • Add some pasta water to your sauce !

Simply set aside a glass of starchy pasta water by the end of the pasta cooking time. You will add to the drained pasta in their cooking pot, with the heat turned off. As you mix your pesto in, the starchy water will emulsify with the pesto oil, making for a smooth and glossy sauce.

I love to make this recipe either with spaghetti or short pasta such as trofie or fusilli.

Ready ? Make your pesto, then treat yourself to this 15mn recipe !

Mortar-and-pestle Pesto

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Basil pesto in a mortar

As for almost all my Italian food love stories, this one started when I visited the country.

It wasn’t in some fancy restaurant ; neither was it in metropolitan Italy, but in Sardinia. With my companion, we wanted to go to the beach, and it was nearing noon. We fetched, in a small nearby supermarket, a few items to make a tomato, mozzarella and pesto sandwich -I might post it some day, because this simple sandwich is beautiful.

As we strolled through the aisles of the supermarket, I noticed some fresh, refrigerated pesto ! This isn’t commonly available in French supermarkets ; we only get pesto from sterilized glass jars. I bought it with excitement -I love shopping for food in foreign supermarkets, as it gives me truer sense of what the locals eat.

I tried it before spreading it on the sandwich. Damn it !! The difference with our usual French ready-made pesto was astounding. The basil flavour was so much fresher ; you could also taste the delicious olive oil flavour, and the garlic.

And it wasn’t even the real deal, as it was still ready-made. Imagine the flavour when freshly handmade, using the best ingredients you can procure.

There was no turning back from this, and my companion gifted me a mortar and pestle for my next birthday. To this day, I make my pesto from scratch.

I hope you’ll make yours too.

Mortar-and-pestle Pesto – Recipe

Ingredients, process – Advice & key points

  • Olive oil : As this ingredient is possibly the most important in this recipe, I strongly recommend using a good quality olive oil.
  • Basil : Try to make this recipe in summer, as off-season basil is just not tasty.
  • Why use a mortar and pestle, you might wonder, and not a blender ? The answer is twofold :
    • if using a hand mixer or blender, the blades will heat up the basil, which makes it lose some of its flavour ;
    • crushing and grinding frees more flavour than simply cutting. Try it with a piece of garlic if you wish ; you will taste a clear difference between minced garlic and crushed garlic.

Using your pesto – Pieces of advice

  • Very useful trick : Make a batch of pesto, then freeze your leftovers easily ! You just have to use an ice cube tray ; I usually use my pesto for a 2-persons recipe, then make around 6 to 8 pesto cubes that I put in the freezer. 2 cubes represent a good amount per person.

This way, I can have tasty pesto year-round.

  • How to use your pesto :
    • With pasta :
      • Important : Do not heat your pesto ! It will lose its flavour.
      • When your pasta is cooked, turn off the heat. Set aside a small amount of pasta water.
      • Drain, then add back your pasta to your pot. Add your pesto (about 1 heaped tablespoon per person). Add a bit of pasta water, and emulsify by stirring quickly.
      • Please salt your pasta water appropriately ! 10g of salt/liter is usually recommended.
    • In sandwiches :
      • My favourite pesto sandwiches are :
        • Mozzarella, Tomato and Pesto (vegetarian) ;
        • Arugula, Mozzarella, Tomato, Parma ham, Pesto.

Now come and cook !