Dish | Open-Face Prosciutto, Arugula, Red Onion Marmalade & Ricotta Sandwich

I just love sandwiches. When I'm older - much much older - and set in my ways, no less then 3 days a week I will still crave a turkey sandwich on dutch crunch, with bacon, avocado, red onion, provolone cheese, tomato, lettuce and just a hint of mayonnaise and cranberry mustard. I guess you could call this MY sandwich seeing as I get it so often. I got to thinking that maybe I could make this sandwich at home for once but honestly I just didn't feel like buying all of that stuff for a sandwich I get at the Whole Foods in Noe Valley for way cheaper. So... the idea of trying something new crossed my mind. This flavorful open-face sandwich comes from the December 2007 Bon Appétit. The original version didn't include arugula or olive bread, but I definitely can't take credit for the red onion marmalade... it takes the sandwich to another level. This was so quick and easy and way cheaper then spending $50 on groceries to make MY sandwich. Here's to trying new things!

OPEN-FACE PROSCIUTTO, ARUGULA, RED ONION MARMALADE & RICOTTA SANDWICH  |  Recipe inspire by Bon Appétit December 2007

2 tablespoons olive oil, divided
1 cup thinly sliced red onions
1/2 tablespoon golden brown sugar
1/8 cup balsamic vinegar
Pinch of dried crushed red pepper
4 1/2-inch-thick slices olive bread
4 thin slices prosciutto
Fresh ricotta cheese

1/2 cup baby arugula

1  |  Heat 1 tablespoon oil in large nonstick skillet over medium high heat. Add onions and sugar. Cook until dark brown and tender, stirring frequently, about 15 minutes. Mix in vinegar and crushed pepper. Cook until mixture is thick, about 1 minute. Season marmalade generously to taste with salt and pepper.

2  |  Preheat oven to 425°F. Arrange bread on baking sheet. Brush with remaining 1 tablespoon oil; sprinkle with salt. Bake until crusty, about 8 minutes.

3  |  Spread ricotta cheese on each toast. Overlap 2 prosciutto slices on each toast. Top with marmalade. Garnish with baby arugula and freshly ground black pepper.

Dish | Slow Roasted Tomato BLT's with Avocado + Baked Pomme Frites

Happy 4th of July! I hope everyone has a fun and safe holiday today. Ryan and I are getting out of the city today and heading to Sonoma for some small town festivities and fireworks with close friends. I'm really excited that we can finally use the vintage cooler I got Ryan for his birthday last month! It looks so handsome full of beverages and snacks and I plan on filling it with just that...

I made this meal the other night for a Summertime dinner and aside from the long cooking time, it all came together so quickly and with very little preparation. I saw this recipe on one of my favorite blogs, Not Without Salt, and have been waiting to make it for a few weeks. Now that the weather is getting nicer and the tomatoes are looking more delicious by the week I felt it was time to finally attempt slow roasting these beauties.

SLOW ROASTED TOMATO BLT'S WITH AVOCADO  |  Recipe inspired by Ashley E. Rodriguez of Not Without Salt

8 barely ripe roma tomatoes (or any tomato of your choice)
6-10 sprigs of fresh lemon thyme
1 tablespoon olive oil
1-2 teaspoons kosher salt

1  |   Cut the tomatoes into 1/4" thick slices. Place those on a parchment lined sheet tray with a few sprigs of thyme. After a very light drizzle of olive oil and a pinch of salt (these will reduce by quite a bit so don’t overdo it with the salt) they go into a  225°F oven for about 4 hours or until shriveled around the edge while still maintaining a bit of juice. Because of the low oven heat these do not color at all but rather slowly concentrate their flavors and intensify.

Ashley makes a great recommendation: "If you don’t use all of your tomatoes simply cover the leftover with olive oil and place in the fridge. In fact, I highly recommend making a very large batch as these little beauties will find many great uses (pasta, antipasti, straight from the jar, cheese tray, grilled cheese, etc.)"

I feel kind of bad for assuming that the average reader will know how to make a BLT so for the actual sandwich I lightly toasted some potato bread, spread a little garlic lemon aioli on each side and layered butter lettuce, bacon, the slow roasted tomatoes and some avocado slices with a pinch of freshly ground black pepper to finish it off.

Now for the side dish! Baked pomme frites! I thought about frying these but figured baking would be a healthier option. As this was my first time making pomme frites it was a learning experience and I already have so many things I would do differently next time. For example, discarding the thinner outer pieces and using only the thick cuts that come from the center of the potato would be advised. The thinner pieces cook too fast and in my case ended up a little too crispy.

BAKED POMME FRITES

6 russet potatoes
1/4 cup olive oil
Kosher salt and freshly ground black pepper

1  |  Preheat the oven to 450°F. Peel potatoes and cut lengthwise into quarter-inch thick slices. Cut again into 1/4-inch thick fries. Place the potatoes into a bowl with cold water; this will help keep the fries crisp. Just before cooking, drain water and place on paper towel, pat dry.

2  |  Put the potatoes in a bowl; add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on nonstick baking sheet. Bake until light brown. Cook for approximately 30 to 40 minutes, turning frequently until golden brown. Remove from oven, allow to cool for 1 or 2 minutes and serve.

Dish | Shrimp Po'Boy

The past two weeks has been a bit hectic so I haven't had time to post much. A good four days of that was a little vacation to the Ace Hotel in Palm Springs with my fabulous friends Henry and Taylor. 110 degree weather, poolside, and too many delicious cocktails to count. It was just what I needed!

I'm happy to be back now. Ryan just got home from working in Europe so I actually have someone to cook for these days. San Francisco has been beautiful lately, but yesterday caught me and I'm pretty sure everyone else off guard. It was a gloomy day to say the least. I needed some spice in my life! I decided to attempt this recipe I had seen a few weeks back in Bon Appétit after going out to lunch with my friend Chelsea at Just For You Cafe where we had twin lunches of Lemonade and Shrimp Po'Boys.

SHRIMP PO'BOYS  |  Recipe inspired by Just For You Cafe and Bon Appétit June 2011

2 1/2 teaspoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
Vegetable oil for frying
1 1/2 pounds medium shrimp (about 36), peeled, deveined
1 cup buttermilk
1 1/2 cups all-purpose flour
1 cup cornmeal
4 8"-long French rolls, split horizontally
Rémoulade or mayonnaise
Shredded iceberg lettuce
Sliced tomatoes
Dill pickles
Hot pepper sauce

1  |  Whisk first 8 ingredients in a small bowl to blend. Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350°.

2  |  Meanwhile, place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl. Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.

3  |  Open rolls and spread cut sides with rémoulade. Top with lettuce, tomato, pickles, and shrimp. Serve with hot sauce, if desired.

I served cornbread and roasted garlic red potatoes with rosemary on the side.