Messy Chef Sandwiches
I think a sandwich can be a gourmet expression, something so good, it stands up with other more haughty forms of cuisine just fine, thank you. I’m always on the lookout for how to make a better sandwich. The other night I made a good one.
Messy Chef Prosciutto
I took some rustic Italian bread (okay, Ecce Panis Neo Tuscan Boule), and on each lightly toasted slice (I know, the iPhone doesn’t really give it justice), I spread a curious mixture I picked up at Joe’s Market: a sweet red pepper relish. It smelled like tomato salsa, but didn’t taste like it (I swear). It was kind of chunky and wet, and sweet. Not bad.
On top of that went thinly-sliced provolone cheese, and then 2 pieces of prosciutto di parma. Yum. Next, slices of Roma tomato, salted with fleur de sel, then another 2 pieces of parma ham. Wrap that guy up, cut him in two, and that was half of dinner.
It was delicious; the sweet relish, salty tomato, and the ham, was just great. The textures here were the real winners. Too much prosciutto, and you’ve got texture issues. Not enough, you can’t taste it! This was just right.
As if that wasn’t enough, I augmented dinner with soup.
Messy Chef Mushroom Soup
I always make “cream of mushroom soup” the same way, many times with small variations. I start with onions, and end up with a smooth soup (blending it in the blender), then add choicer mushrooms at the end with heavy cream.
This one used:
- 1 carrott, sliced
- 1 large sweet onion, sliced
- 4 cloves garlic, smashed
- butter, EVOO
- crimini mushrooms, dried chantarelles, soaked
- sun-dried tomatoes, soaked
- vegetable stock (Kitchen Basics brand)
- salt, pepper, red pepper flakes
Sweat the onion, carrott, and garlic until soft, and gaining color. Add the crimini mushrooms. I threw-in a shot of red wine. Then once the alcohol burns off, I added the stock, plus a little water. Next, add the soakers: tomato and mushrooms. Bring to a boil. I sometimes also add crustless bread cubes to add body, but did not here. Blend until smooth in the blender, then add heavy cream, and shiitake mushrooms. Add salt and pepper. Bring to simmer before serving.
The soup is always rich, flavorful, and satisfying.
Filed by MessyChef at December 30th, 2007 under In the Kitchen