Tag: bread

Columbus Discovers New Sport – Competitive Salami Sandwich Making

I don’t do a lot of sandwich recipes here on Food
Wishes, mostly because, well, they’re sandwiches, but today I’m making an
exception. On Thursday, I participated in a sandwich making contest sponsored
by Columbus Salumeria, and I wanted to share what turned out to be the winning
concoction.

Columbus sponsored the #TopWichSF event to promote their new line of
Farm to Fork Naturals, and things got off to a appetizing start as Sean
Timberlake, from Punk Domestics and Hedonia, treated us to an array of small
bites he created using these great new products.

Photo courtesy of Columbus Salame

I really loved his wonderful
Waldorf-filled endive topped with strips of oven-crisped salami. With
entertaining season right around the corner, I highly recommend you add this to
your repertoire.

I was grateful for the energy and inspiration the tasty
bites provided, as I was up against two very worthy opponents in Michael
Procopio from Food for the Thoughtless, and Lynda Balslev from TasteFood.

The
competition was held at the Hotel Vitale, and started with a romantic pedicab
ride to the Ferry Building across the street. We were given 10 minutes and $10
to buy any additional ingredients we wanted to accessorize our sandwiches with.

My idea was to do a smoked turkey and teleme sandwich,
topped with some kind of meat relish made with soppressata and fruit. I ended
up finding some beautiful pluots, and used the rest of my cash to get a small
bag of pine nuts. They were raw, but I figured I could toast them on the panini
press, which I knew was hot and waiting. I was gifted a few grapes which while delicious, played no part in my creation.

We had just 20 minutes to build our sandwiches, while a
distinguished panel of five judges looked on. I was a little nervous to begin
with, and knowing there were representatives from YumSugar, Chow, SFWeekly, and
Tasting Table there, only added to it. The time went by incredibly fast, which
made my fellow competitors’ work that much more impressive.

Getting ready to bone marrow the bread.
Photo courtesy of Sean Timberlake

Michael bought some bone marrow butter and used it to toast
a turkey, soppressata and apple panini. A brilliant idea, and had time
allowed for a longer, deeper caramelization, it would have crushed my
non-beef-fat-fried offering.

Photo courtesy of Columbus Salame

Lynda did a fennel salami, fig, and goat cheese sandwich,
which she topped with apple slaw, shaved fennel, and her secret ingredient,
fennel pollen. It was a classic combination of flavors, and a great way to show
off the Columbus salami. By the way, check out Lynda’s great recap of the event, where you can see and read more about her beautiful sandwich.

Despite their worthy efforts, the judges awarded my
rustic-looking sandwich the grand prize. I received a dangerously large basket
of salami and other gourmet goodies, as well as $500 cash!

I figured that a two-year’s supply of salami was enough of a prize, so I’m having them donate the
money to the SF Food Bank. I would have just spent the money on more salami
anyway.

A huge thank you to Columbus for inviting me to participate. They have a bunch of great photos on their Facebook page in case you want to check out some more of the action. Also, a sincere thanks to
Michael and Lynda for helping make the event such a fun experience. Enjoy!

Photo courtesy of YumSugar

Smoked Turkey & Teleme Sandwich with Pluot, Sopressata,
& Pine Nut Relish

Ingredients for 4 Sandwiches:

For the relish:

8 oz Columbus Sopressata, diced

1 cup pluot, diced

1/4 cup toasted pinenuts

2 tbsp olive oil

1 tbsp balsamic vinegar

2 basil leaves, chopped

salt and pepper to taste

The rest:

1 tbsp Harissa or other hot chili pepper paste

6 tbsp mayonnaise

8 slices bread or 4 rolls

4 oz room temp teleme cheese

8 oz Columbus Smoked Turkey

Mix relish ingredients and let sit in fridge for 1 hour to
develop flavors. Mix the harissa and mayonnaise; spread on bread. Spread both
sides of bread with teleme cheese and top with turkey. Top with relish, and
serve immediately, or wrap and press with a plate in the fridge for 30 minutes
to compress.

Incoming search terms:

Banana bread. Again.

There is an American writer – dead now – called Richard Yates. You will know him because he wrote a book called Revolutionary Road, which was made into a film with Leonardo di Caprio and Kate Winslet a few years ago – 2007 I think, or 8.

Anyway he wrote loads of books and I read them all. That’s not a boast, they’re mostly very short. But I did also read his biography, which was really long. And then I wrote a very long piece, almost as long as the biography, for The Independent about him, which I think they still owe me my £90 fee for.

The thing about Richard Yates, the reason why you don’t know his name as well as you know other big American writers, is that he was just really obsessed with his mother. In every single book he wrote, there she is. Irritating, mad, feckless, vain, selfish, shrill, talentless, deluded. In Revolutionary Road she appears as an estate agent and because that’s the only book of his most people have read, they think nothing of it.

But she’s there, in all the others, lurking. And when you read one Yates book after the other, it ends up seeming really quite mad. After the third or fourth book you get a horrible psycho “ehhr ehhr ehhr” tingly feeling, like if you were to walk into the bedroom of a friend and it was plastered with photographs of you.

So the reason that Yates never really made it, died alone and mad in a tiny dirty flat, despite being a really terrific writer, was that he was unable to tackle the big themes that make you properly famous; instead he zeroed in, time after time, on miserable little people leading miserable little lives, every book, every page, stalked by his unbearable mother. Revolutionary Road was a hit by accident, while obsessing about how much he hated Ma, Yates also – almost as a side-line – struck a chord with discombobulated middle America. But it was a fluke.

I fell to thinking about Richard Yates and his unwitting, untherapised obsession with his mother when I found myself, almost trance-like, making yet another type of banana bread. Considering I am trying to get material for a book, it seems so mental and obsesseive compulsive to keep making the same thing over and over again with no reason, no explanation.

Although I suppose there is an explanation. And that is, banana bread is fucking delicious.

This recipe I found on a card in Waitrose, and it was originally a banana, chocolate and caramel cake, using a tin of Carnation caramel, but I got home and didn’t have any caramel but did have a tin of condensed milk, so I used that instead.

I know it’s just banana bread and I know there are already about fifteen recipes for it on this blog and I probably belong in a nuthouse but this is really terrific, all the same.

Banana and Condensed Milk Bread
Makes a 1kg loaf

75g butter
25g caster sugar
1 large egg
1 397g can condensed milk
225g plain flour
2 tsp baking powder
3 ripe bananas, mashed

Preheat your oven to 180c or 170c for fan ovens. Grease and line your 1kg loaf tin. You can get away with just lining the sides with one long strip of greaseproof paper, but you must grease the ends well.

1 Beat the butter and sugar together until pale and fluffy then add the egg – do not worry too much if this curdles – followed by your can of condensed milk. Mix the flour and baking powder together and fold into the mixture.

2 Fold in the banana and then pour into the tin. You can decorate this, if you like, bearing in mind that it is going to rise quite significantly. I dotted a spine of walnut halves down the middle, which then heaved away to the left – like a hip tattoo on a pregnant woman.

3 Bake for 1 hr

Eat, then ring your shrink.

Incoming search terms:

National Sausage Week

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

We’ve got Dave’s mam’s Yorkshire pudding recipe straight from The Hairy Bikers’ Food Tour of Britain, to serve with black pudding sausages and a beer and onion beef gravy
Try making this classic toad in the hole for a warming family meal. With soft Yorkshire pudding and meaty sausages, it’s sure to go down a treat. Serve with thick gravy…
Sausage casserole is a great recipe for a grey day and you don’t have to use meat. Lentils and veggie sausages taste just as good with plenty of vegetables
Treat the family to this easy-to-make, hearty casserole made from low-fat sausages, shallots and peas – perfect any night of the week.

Hot dogs are a staple of the British BBQ but instead of having them with ketchup try this tangy and tasty sweet chill…
Turn cold sausages, salad greens and a can of beans into a quick, filling meal in minutes. Great with crusty bread.
A quick and easy summery salad bursting with a spicy Mediterranean flavours like chorizo, sun-blush tomatoes and peppers
Cooking shouldn’t always be rushed. Try this slow-cooked stew recipe with spicy sausage, chestnut mushrooms and flage…
This cheap, easy casserole is comfort food at its best. Not only is it filling, it’s simple, uses just six ingredient…
If you’ve got a slow cooker, you’ll love this sausage and bean casserole recipe. Simply combine the ingredients and c…
A gorgeous, warming soup for an autumn night, made from delicious celery-like celeriac with chorizo sausage, onions a…
Tender sausages with soft veg and pancetta in a herby, tomato and garlic sauce make this sausage casserole the perfec…
Love cooked breakfasts – but wish they were healthier? They are if you do them this way!
This simple country stew is packed with flavour and guaranteed to become a family favourite. It’s even tastier wth a …
These sausage rolls aren’t nearly as hard to make as they look. Pop a little onion jam and a sausage onto shop-bought…
Everyone loves the classic toad in the hole recipe but have you tried it with apple? The fruit adds a juicy flavour t…

This family favourite is quick to make and bound to please everyone. The mash is a tasty addition to the casserole.
This tasty Italian pasta dish is very simple to make and only takes 20 mins to make. Perfect for a meal for two.
Make this hearty sausage and bean casserole topped with a crunchy herb crumble – a lovely winter warmer
A quick and easy one-pot meal. Serve with crusty garlic bread or jackets to soak up the rich tomato juices
Hard-to-resist spicy pork sausages wrapped in delicious salty bacon are always a winner at Christmas dinner
Nothing beats good old sausage and mash, but given the Red Tractor treatment it tastes even better!
A throw-it-in-the-pan type of meal that needs nothing more than a little patience as it cooks. The cabbage and potato…
This classic one-pan Spanish dish is not only delicious, but it also saves on the washing-up!
A warming one-pot meal perfect for winter evenings. The sausages go well with the tender beans and rich tomato sauce.
Try these herby meatballs with the Christmas Turkey or make a simple tomato sauce to go with pasta for a hearty meal
This wholesome soup made with French sausage, Savoy cabbage and borlotti beans will really fill you up on those chill…

This cheap, easy casserole is comfort food at its best. Not only is it filling, it’s simple, uses just six ingredients and the …
Keep this baked bean sausage stew warm and serve it in a Halloween cauldron or casserole dish for a comforting family dinner to…
Everyone loves the classic toad in the hole recipe but have you tried it with apple? The fruit adds a juicy flavour to the herb…
A delicious and simple savoury recipe of sausage meat, potato and nutmeg wrapped in a crumbly, buttery oatmeal pastry. This rec…
Treat the family to this easy-to-make, hearty casserole made from low-fat sausages, shallots and peas – perfect any night of th…
Give your sausage casserole and deeper flavour by cooking it in your slow cooker. With just 3 easy steps, this tasty recipe tak…
Big flat mushrooms on toasted bread, topped with sausages and served with creamy scrambled eggs. Great for breakfast or lunch.

Today’s poll

Are you planning on making food gifts for Christmas this year?

Thanks, your vote has been counted!

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here