Just a Sandwich, Egg and Pesto

Sometimes you just want a sandwich for dinner, right? Maybe you’re tired or it’s too hot to cook or you want a quick meal. Whatever.

My Mom made sandwiches for dinner and so do I. It can be as satisfying as a tradtional dinner but much easier and such a good choice when you don’t feel like fussing.

Here’s one to try:

Avocado, Egg and Tomato Sandwich with Pesto Mayonnaise

• 3 tablespoons mayonnaise

• 4 teaspoons olive oil

• 2 tablespoons grated Parmesan cheese

• 2 tablespoons chopped fresh basil

• 1 small clove garlic, finely chopped

• 4 slices Tuscan-Italian style bread

• 2 teaspoons butter

• 2 large eggs, beaten

• 1 avocado, sliced

• 1 tomato, sliced

In a bowl, combine the mayonnaise, olive oil, Parmesan cheese, basil and garlic and mix thoroughly. Refrigerate until ready to use (may be made 2 days ahead). Toast the bread slices lightly. While the bread is toasting, heat the butter in a small pan over medium heat. When the butter has melted and looks foamy, pour in the eggs and cook, moving the egg around slightly to allow wet portions to reach the bottom of the pan. When the egg is almost cooked, flip it over, cook briefly and remove from the pan. Spread some of the pesto mayonnaise on 2 slices of the toasted bread. Top each with half the cooked egg. Top with slices of avocado and tomato. Cover with remaining bread slice. Cut sandwiches in half.

Makes 2 servings

Fish Cakes

Fish Cakes

A couple of years ago I wrote an article about salmon croquettes for the Nosher (My Jewish Learning). I acknowledged that salmon croquettes (latkes, patties) are not particularly elegant and not fashionable, and yet they are beloved in so many Jewish families. I don’t know anyone above a “certain age” whose mom or grandma did NOT make salmon latkes.

For me, salmon latkes are not only great food, they conjure many memories (they were my mother’s favorite — and last — meal). I make them the way my mom made them (the recipe is in the article link above).

And yet I also vary the recipe so much that I can’t, in good conscience, call them salmon latkes. First, because I don’t always use salmon. Second, I add a lot of extras that weren’t ever part of my mom’s original recipe.

Here’s one of my favorite variations. I make it with bluefish because I really love bluefish. But any fish will do.

Fish Cakes with Sun Dried Tomatoes

• 2 medium Yukon gold potatoes

• 2 cups crumbled cooked fish

• 1 large egg

• 1 thick scallion, finely chopped

• 1/4 cup chopped black imported olives

• 1/4 cup chopped sun dried tomatoes

• 3 tablespoons chopped fresh parsley

• 1 tablespoon Dijon mustard

• salt and pepper to taste

• all-purpose flour for dredging, about 1/4 cup

• 2 tablespoon butter

• 2 tablespoon olive oil

• lemon quarters

Cut the potatoes into large chunks and cook them in lightly salted water for 12-15 minutes or until tender. Drain under cold water and peel. Mash the potatoes and place them in a bowl. Add the fish, egg, scallion, olives, tomatoes, parsley, mustard and salt and pepper to taste. Mix the ingredients to distribute them evenly. Shape portions of the mixture into 4 patties about 1/2-thick. Dredge the patties in the flour and shake off the excess. Heat the butter and olive oil in a sauté pan over medium heat. When the butter has melted and looks foamy, add the patties and cook for about 3 minutes per side or until hot, crispy and golden brown. Serve garnished with lemon quarters.

Makes 4 servings

Pierogies for a Delicious Dairy Dinner

After Father’s Day (heavy on the meat), I want a dairy dinner. These pierogies! One of my favorite meals. POTATO CHEESE PIEROGIS
FILLING:
3 cups mashed potatoes
2 tablespoons butter
1 large onion, chopped
1 cup farmer cheese
salt and black pepper to taste
Place the potatoes in a bowl. Heat the butter in a sauté pan over medium heat. When the butter melts, add the onion and cook, stirring occasionally, for 12-15 minutes or until soft and golden. Add to the potatoes. Add the farmer cheese, salt and pepper and mix well. Set aside to cool. Use about one tablespoon filling for each pierogi. DOUGH: 3-1/2 cups all-purpose flour
1 teaspoon salt
1/4 cup butter, cut into chunks
1/2 cup water, approximately
1 cup dairy sour cream Place the flour and salt in a bowl. Add the butter and work it into the dough until crumbly. Add 1/2 cup of water and the sour cream and mix the dough until it is soft and well blended. If it seems too dry, add more water. (Or use a food processor.) Let the dough rest at least 30 minutes. Roll portions of dough on a floured surface to 1/8-inch thick and cut out circles with a 3-inch cookie cutter. To fill the pierogis: place filling in the center of each circle. Fold the circle in half, pinching the edges to seal. Heat 1 tablespoon butter plus 1 tablespoon vegetable oil in a sauté pan over medium heat. When the butter melts, add some of the pierogis (do not crowd the pan) and cook 3-4 minutes on the flat side, or until golden brown on the bottom, then turn them over and cook another 2-3 minutes or until golden. Repeat. Serve with sour cream. Makes about 4 dozen #pierogies #cheesepierogi #potatopierogies
#dairydinner

My Mango and Burrata Lunch

One of my favorite lunches if I’m able to find an Ataulfo or Haitian mango: slice the fruit, add a chunk or burrata and some slivers of purple onion (scallions work too) and a sprinkle of freshly ground pepper (or Aleppo pepper). It’s an “oh my, can lunch really be this wonderful?”

Ataulfo Mango Carpaccio with Burrata

I had this for lunch again. If you’ve never feasted on slices of the ultimate ataulfo mango with the freshest burrata you are missing out on one of the most special and delicious meals ever. I garnished with a bit of red onion and mint, a squeeze of lime juice and some freshly ground pepper.

Heaven.

Ataulfo Mango Carpaccio with Burrata

• 1 Ataulfo (or similar) mango

• 2-3 ounces burrata cheese

• a few thin slices of red onion

• a few mint leaves

• lime juice

• freshly ground black pepper to taste

Slice the mango and arrange the slices on a dish. Add a piece of Burrata cheese. Garnish with some red onion and fresh mint, squeeze some lime juice over the ingredients, then season with the some freshly ground black pepper.

Makes one