Tag Archives: sandwich

Smoked Trout Avocado Wasabi Tartine

wasabi smoked trout tartine

After my midnight escapade with baguette I found myself with this:

half a baguette

This is the type of thing you walk by daily in Paris, flecking the windows of the local boulangerie, stuffed with cheese and vegetables and sliced fine meats and just the right amount of sauce to make it all come together.  It is what we call lunchtime for the working Parisian, a quick grab and go type of shape that has that comfort food quality for all those who grew up or have lived here.  But not a comfort for those enjoying food without gluten.

While I do still assert that the bread here is easier for me to digest than in the States, it does still contain the protein of wheat, and I do still have a strong sensitivity to said protein that makes me prepare gluten-free bread at home.  This little leftover from my moonlit baking session gave me a lunch idea worth sharing: a combination of sweet wasabi and basil, creamy avocado, and light yet flavorful thinly sliced smoked trout.  The reason I find this preparation particularly interesting is that the cream from the avocado provides a nice cushion between the trout and the bread, and hiding the basil under the trout and topping with the wasabi powder hides the layer of sweetness from the basil and leaves your palette even more pleased than your eye.

lunch mango trout tartine

Find your favorite gluten-free bread (or use the Buckwheat Loaf or Home Sweet Honey Buns), and slip into a little lunch pause that is as Parisian as you can handle.

lunch

Smoked Trout Avocado Wasabi Tartine

Ingredients: two slices gluten-free bread, 1/2 avocado, 1-2 thin slices smoked trout, 3 large leaves fresh basil cut into ribbons, a pinch sea salt, two pinches wasabi powder*

Method: lightly toast the two slices of bread and slice your avocado into thin strips.  Top toasted bread with avocado slices and add a pinch of salt atop each lightly.  Top with basil, and thinly layer smoked trout on top with no overlap (see above).  Evenly dust fish with wasabi powder, and serve with a shaved mango salad with some olive oil and lemon juice for something incredible.

*wasabi powder is available at most supermarkets in the Asian section or at Asian specialty stores.  Not to be confused with wasabi in a tube already hydrated.

 

 

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Filed under Bubble Child The Cookbook, buy me, dairy bubble, explore PARIS, gluten bubble, nut bubble, recipes

No Oven Gluten-Free Bread

steamed buckwheat loafToday was an odd day in technology for me, in turn spawning some very odd human behavior.  First of all, you may notice that these photos are less than subpar quality.  That is because for some reason my camera decided to eat the “lock” switch on my memory card, guarding the camera decidedly in “memory card locked” mode like an unfair coma.  Given that I spend all of my money on food, I have not updated my cellular device for several many years, and this is what is providing the images today.

RIP OvenFurthermore, my oven died.  It’s really not a huge shame, as you can see from the picture on the right, it was a bit abysmal to begin with.  I suppose churning out breads and desserts and braising meats for hours on end is not what this little guy was originally designed for.  Boo hoo.  This all happened, however, after I had prepared the dough for my favorite Buckwheat Herb Loaf and it had already risen to well over two times its original volume.  I really wanted a sandwich today.  This just wouldn’t do.

Thus, I started thinking how I could possibly make this uncooked loaf a slab of bread.  Only one thing came to mind: steam it like a vegetable.  The world is strange, and this is stranger: it tasted better than when I cooked it in the oven.  Steaming it provided a perfectly even cooking and guarded the moisture inside the bread without having it remotely undercooked.  Its air bubbles stood up taller.  It’s even more spongey.  Whaaaat a weird way to finally get my sandwich.  I had to torch my lactose-free cheese with a creme bruler burner to have it melt.  Alright.

torching cheesenot like pudding

sandwich at lastvictory, you’re so sweet

Anyways, this necessitated the use of my unintelligent smart phone to share this knowledge with you.

Steamed Bread: (!)

1. Take your favorite gluten-free bread recipe (try Home Sweet Honey Buns or Herb Buckwheat Loaf from this site) and put it in a greased and floured mold that will fit into a large pot with a vegetable steaming basket underneath (see photo at right.)  Prepare recipe and let rise indicated time.

2. Boil enough water that it won’t evaporate during 20 minutes cooking but will not overflow into the bread.  Bring to a boil, then put your loaf in the steaming device.  Cover the pot, let cook for 15-20 minutes over medium heat, replacing water if dry.  You will be able to tell it’s cooked through because the top will be solid and when you tap the crust of the dough it will feel solid throughout, as well.

3. Remove from steamer, let cool about 5 minutes before running a knife around the edges to loosen from mold.  Feel free to toast it afterward if you have a functioning oven.

steaming bread

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Gourmet BLTA

I have met very few people who do not like BLT’s.

IMG_5358<– I taste good on everything!

(Even if you are vegan, and whatever soy or plant protein compound they throw together, smoke, and make taste oddly like smoked pig stomach really is delicious when stacked on some toasted bread with fresh, crisp lettuce and a plump, ripe slice of tomato.)

IMG_5356Throw on some avocado?  Now we’re talkin’.–>

But what happens when that simple BLTA is suddenly transformed into some blissful memory of a breezy summer day at the local bar and grill, where at a whim you can easily walk up, order the-best-sandwich-ever-made, and not have to worry about the constitution of wheat protein it may contain?  How can we possibly enhance what is naturally so good, so tasty, and so, well flawless and dare I say, surpass its greatness in flavor?

The answer, my friends, is not blowing in the wind.  It is most likely sitting in the freezer aisle of your health food store and it is called a gluten-free English Muffin from Food For Life and it is about to change the way you eat BLT…A’s:

IMG_5360<–Step 1: toast your multi-grain or brown rice gluten-free English Muffin until crisped golden brown.

IMG_5361<–Step 2: layer with a dash of olive oil and generously slice some avocado on top.

IMG_5362<–Step 3: it’s time for baaacccooonnnn!!!  Top with some nicely crisped pieces of bacon to your heart’s content.

IMG_5363<–Step 4: add a thin layer of sliced tomato.

IMG_5364<–Step 5: add some spice with.. lettuce?  Yes.  Add some fresh watercress leaves on top for your “L” (it should be “C”, really.)

IMG_5367<–To serve: drizzle with a little olive oil, sprinkle ‘cress and sliced tomatoes with sea salt and paprika, and sink your teeth in while that English Muffin is still steaming.

Food For Life Gluten-Free English Muffins are also egg, nut, soy, dairy, and corn-free.  Yahoo!!

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