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Appetizers, Bread, Italian, Lactose Free, Recipes, Sandwiches, Side Dishes, Summertime Meal, Vegan, Vegetarian, Veggies

Artichoke Bruschetta with Capers & Tomatoes

August 11, 2024

Bruschetta! If there’s a simple way to enjoy juicy summer tomatoes this is it. This is a jazzed up version of the classic tomato and basil bruschetta with savory olives, capers and artichoke hearts. It’s one of the easiest and most delicious appetizers you can serve at your next summer gathering.

Use ripe and juicy tomatoes either cherry or larger ones diced into bite-size pieces. The key is to use good tomatoes and avoid those with mealy interiors.

All the ingredients are tossed in a bowl. Easy!

I highly recommend using good country bread and grilling it with a bit of olive oil. Grilled bread has a slightly smoky flavor and crispy browned edges that deliver the most delicious flavor.

These are seriously yummy toasts.

Artichoke Bruschetta with Capers & Cherry Tomatoes
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Artichoke Bruschetta with Capers & Cherry Tomatoes

Recipe by Kiyo
Servings

2-4

servings

Ingredients

  • 1 cup coarsely chopped drained oil-packed artichoke hearts (such as Cara Mia Marinated Artichoke Hearts)

  • 1 cup quartered cherry tomatoes or larger tomatoes, chopped

  • 1/4 cup extra virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon red wine vinegar

  • 1 teaspoon finely minced garlic (or to taste)

  • 2 tablespoons finely chopped basil

  • 2 tablespoons coarsely chopped Italian parsley

  • 2 tablespoons coarsely chopped green olives

  • 2 tablespoons finely chopped red onion

  • 1 tablespoon brined capers, drained (coarsely chopped if capers are large)

  • Kosher salt and freshly ground black pepper

  • 4 slices sourdough or ciabatta, lightly brushed with olive oil, grilled or pan fried with olive oil until golden and crunchy

  • Flaky sea salt, such as Maldon

Directions

  • Toss together the artichoke hearts, cherry tomatoes, olive oil, balsamic vinegar, red wine vinegar, garlic, basil, parsley, olives, onion, and capers in a medium bowl. Season to taste with kosher salt and black pepper. Set aside while you grill the bread.
  • Turn your gas grill to high heat and allow to preheat for about 10 minutes. Brush olive oil on both sides of bread and grill, turning a few times until you have the desired grill marks and bread has a few charred marks. Remove bread to a plate and season with a few pinches of Maldon salt (if grilling is not an option, pan fry the bread brushed with olive oil, on both sides until golden and crunchy). Top with artichoke bruschetta and serve.

Notes

  • The artichoke bruschetta is equally delicious tossed with your favorite short pasta (farfalle, fusilli, cavatappi, penne) and served cold or at room temperature as a side dish.
Fish, French, Lactose Free, Recipes, Sandwiches

Tuna Nicoise Sandwich

March 9, 2024

For a clever twist on the classic Salad Niçoise, make a sandwich! This sandwich (known as pan bagnat in Nice, France) is made with some of the tastiest ingredients you might find in the many versions of this famous salad. Though there is much debate on which ingredients should be included in a Salad Niçoise, there will be no debate when you taste this tuna sandwich.

With so many choices of canned tuna available today, you’re bound to find some very good options. For this recipe a good tuna packed in olive oil is essential.

Having your mise en place ready will make it effortless to build your sandwich. Boil the eggs ahead of time, wash and dry your greens, and place all of the sandwich ingredients within easy reach.

Crispy Peppadew peppers have the perfect balance of sweet and tangy with a hint of heat. Their vibrant color and flavor make them a pretty addition to this sandwich. You can find these at your local olive bar or in jars in the pickle section of many markets.

With its distinctive peppery flavor, arugula adds a nice contrast to the rich tuna, eggs, and briny olives. If arugula is not your thing, you can substitute it with another green such as tender butter lettuce leaves.

Baguettes are typical for this sandwich but they can become a bit messy to eat. Choose bread or rolls that are a bit softer than a baguette. You can use ciabatta or something similar to that. If your bread is very thick, hollow out the inside a bit. I used a homemade pinsa bread which worked well as it is not too chewy or very thick. Serve your sandwich with a side of kettle chips and your favorite fizzy beverage.

Tuna Nicoise Sandwich
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Tuna Nicoise Sandwich

Recipe by Kiyo
Servings

2

servings

Adapted from Bon Appetit magazine

Ingredients

  • 1 large egg

  • 1/2 teaspoon lemon zest

  • 2 teaspoons fresh lemon juice

  • 1/8 teaspoon finely grated garlic

  • 1/4 cup mayonnaise

  • kosher salt

  • 1 can tuna in olive oil (6-7 ounce), lightly drained

  • 1/4 cup thinly sliced red onion

  • 1/2 cup torn basil

  • 6 Peppadew peppers, sliced (optional but recommended)

  • 1/4 cup pitted mixed olives, sliced

  • 1 tablespoon capers, drained

  • 1 1/2 tablespoons extra virgin olive oil

  • kosher salt and freshly ground black pepper

  • 2 ciabattas or other bread or rolls of your choice

  • 1 tablespoon whole grain mustard

  • 1 cup baby arugula

Directions

  • Using small tongs or a slotted spoon, gently lower egg into a small saucepan of boiling water. Cook, adjusting heat as needed to maintain a gentle boil for 8 minutes. Transfer egg to an ice bath. Once cool, peel and slice into 6 pieces.
  • Meanwhile, whisk lemon zest, lemon juice, garlic, and mayonnaise in a small bowl. Season with a pinch of kosher salt.
  • Placed drained tuna in a medium bowl and gently break up into large pieces with a fork. Add red onion slices, torn basil, Peppadew peppers, olives, capers and 1 1/2 tablespoons olive oil. Season with kosher salt and freshly ground black pepper. Gently stir to combine.
  • Spread both sides of bread with mayonnaise and the top side with mustard. Arrange arugula on bottom half and layer with tuna mixture. Top each sandwich with 3 pieces of egg. Season egg with salt and pepper. Cut sandwiches in half and serve with kettle chips and fizzy beverages.
Breakfast, Cheese, Dinner, Eggs, Recipes, Sandwiches

Cheesy Eggs Kejriwal

February 29, 2024

Named after the late Devi Prasad Kejriwal, this iconic egg dish was created in the 1960s at the Royal Willingdon Sports Club in Mumbai. As the legend goes, Mr. Kejriwal’s family did not consume eggs (they were vegetarians but he loved eggs) so he got his egg fix at the club. He asked the waiters to make him eggs on toast with melted cheese and green chiles. Soon, others at the club were asking the waiters to bring them what Kejriwal was having and the rest is history. In 2016 the New York Times called Eggs Kejriwal one of the best dishes of the year. And little wonder: It is so delicious.

There’s nothing fancy about this dish even though it originated at a prestigious sports club. Sometimes just a few humble ingredients can be turned into something truly delightful.

You can switch out the red onion for white, and use jalapeños instead of serranos.

There are many versions of Eggs Kejriwal that exist today. Make it your own by using your favorite cheese (a good melting cheese) such as pepper jack. You can’t go wrong with sharp cheddar cheese which I used here.

Some versions of this dish spread Dijon mustard over the toasted bread before layering on the other ingredients. Now that I’ve made this a few times, I wouldn’t have it any other way. The mustard adds a pleasant zing to the dish that’s most welcome with the rich melted cheese and fried egg.

Ooooh! Melted cheddar with cilantro, serrano peppers and onions on toasted sourdough bread waiting for a perfectly fried egg.

I can’t think of a better breakfast or lunch than Eggs Kejriwal. It is spicy, cheesy and very comforting.

Cheesy Eggs Kejriwal
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Cheesy Eggs Kejriwal

Recipe by Kiyo
Servings

2

servings

Adapted from Food & Wine magazine

Ingredients

  • 2 slices sourdough bread or bread of your choice

  • 2 tablespoons butter, divided

  • 1 tablespoon Dijon mustard

  • 1 cup (2 ounces or 57g) grated sharp cheddar or substitute with your favorite melty cheese

  • 1 serrano chile, finely chopped, plus a few slices for garnish (or jalapeño)

  • 2 tablespoons chopped cilantro, plus more for garnish

  • 1/4 cup (.05 ounces or 15g) red onion, thinly sliced

  • 2 large eggs

  • Kosher salt

  • Freshly ground black pepper

Directions

  • Toast the bread slices to a light golden brown and spread with 1 tablespoon of butter, or butter bread and brown in a skillet. Add mustard to one side of each bread. Combine cheese, chile, cilantro, and onion in a bowl and toss to blend. Divide cheese mixture between the bread slices and pile on top. Place bread on a baking sheet.
  • Turn toaster oven broiler to high (or heat oven broiler on high) with oven rack 6 inches from heat. Broil the cheese-topped bread until the cheese has melted, about 3 minutes, checking occasionally to avoid burning the toast.
  • Meanwhile, melt the remaining 1 tablespoon of butter in a medium nonstick skillet over medium heat. Crack eggs into skillet and sprinkle with kosher salt and black pepper. Cook eggs until the whites are firm and the yolks are runny, about 4 minutes, adjusting heat as needed. Top each piece of bread with the fried egg, reserved chiles and cilantro. Serve immediately.

Notes

  • Taste the chile to see how spicy it is before adding all of it to the cheese mixture. Chiles from markets can vary in heat. Use the amount that suits your taste.
Bread, Cheese, Dinner, Japanese, Recipes, Sandwiches

Japanese Ham Rolls

February 6, 2024

While watching YouTube cooking shows one afternoon, my husband and I came upon Japanese Cooking 101 by Noriko and Yuko. We were impressed by their many interesting recipes as well as the relative simplicity of the recipes. The one that instantly intrigued us was their ham roll. Apparently, most Japanese bakeries offer some version of this tasty roll. The rolls are pillowy, tender and just plain delicious. For a video of how to make the rolls, visit Japanese Cooking 101.

You can make the rolls with just ham, or add some cheese (grated or very thin slices) as we chose to do. Just be sure the ham and cheese are not too thick so you can roll them up easily. The topping of thinly sliced onions adds lots of flavor to each bite. Feel free to use a red or white onion. The finishing touches are a combination of Kewpie mayo and mustard which is drizzled over the top and dusted with aonori (dried green seaweed flakes) before the rolls are baked. We have also used a mixed dried herb dusting with good results as well as toasted sesame seeds.

Once the dough has risen it is divided into 8 pieces which are formed into balls. Cover the dough balls and let rest for 20 minutes before rolling out.

When rolling out the dough try to make a rectangular shape (about 4 1/2 by 7-inches) slightly larger than your ham slices. This makes it easier to roll the dough into an even shape.

Place some of the cheese (if using) on the rolled out dough followed by a slice of ham. If the ham is too large cut it to fit the dough. If too small, cut extra pieces to fill in the empty space. Keep the border of the dough free of ingredients.

Once the cheese and ham are layered on the dough, roll up from the short end and pinch the dough together to seal.

Next, bend the dough over and pinch the two edges together.

Push the dough down to flatten slightly.

With a sharp knife, make a vertical cut leaving 1-inch uncut at the side where the dough has been pinched together.

Gently open up the dough and lay cut side up on a parchment lined baking sheet. Continue with the remaining dough balls. Cover the baking sheet with a clean kitchen towel or the lid that sometimes comes with baking sheets. Let dough rise for about 45 minutes and up to 1 hour until doubled in size.

Once the dough has risen, brush an egg or egg white wash (we like to use dried egg white powder) over the rolls. Squeeze a bit of mayo-mustard mixture over the tops of the rolls. Scatter onions over the top along with aonori, dried herbs of your choice or sesame seeds. Bake for 12 minutes or until golden brown.

These ham rolls are spectacular just out of the oven. Eat them while they are still warm. In the rare case you have leftovers, freeze them for that rainy day when you’re craving a satisfying snack.

Japanese Ham Rolls
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Japanese Ham Rolls

Recipe by Kiyo
Servings

8

servings

Special equipment: Stand mixer
Recipe adapted from Japanese Cooking 101

Ingredients

  • Japanese Basic Bread Dough

  • 2 cups (240g) bread flour

  • 1/2 cup (60g) cake flour

  • 1 2/3 teaspoons (5g) instant yeast

  • 2 tablespoons + 1 teaspoon (30g) granulated sugar

  • 1 teaspoon (5g) fine sea salt

  • 1 tablespoon (10g) dried milk powder

  • 3/4 cup + 1 tablespoon (200g) warm whole milk (100-110 degrees)

  • 2 tablespoons (30g) butter, room temperature and cut into small pieces

  • Ham Rolls

  • 1 recipe bread dough above

  • 8 thin slices cheddar cheese or grated cheddar cheese

  • 8 thin slices ham

  • Egg wash: 1 egg + pinch of salt mixed well, or egg white powder mixed according to package directions

  • Kewpie mayonnaise mixed with mustard

  • Thinly sliced red or white onion

  • Aonori, dried mixed herbs or toasted sesame seeds

Directions

  • Combine bread flour, cake flour, yeast, sugar, salt and milk powder in the bowl of a stand mixer. Whisk to combine. Add milk and start the mixer with the dough hook on medium speed. When dough begins to form a ball after about 8 minutes, add the softened butter, increasing speed to medium-high. Continue to mix for another 4-5 minutes until the butter is completely incorporated scraping down sides of bowl if necessary. Transfer dough to a lightly oiled bowl and cover with plastic wrap or lid. Leave in a warm place for about 1 hour until the dough has doubled in size.
  • Deflate dough and remove from the bowl to a clean work surface. Divide the dough into 8 equal pieces, about 70g each. Form into small balls (dusting work surface with flour if sticking). Place on a parchment or Silpat lined sheet pan. Cover and let rest for about 20 minutes.
  • Roll out dough into a rectangular shape about 4 1/2×7-inches. Place cheese (if using) on dough followed by a slice of ham leaving the border free of ingredients. Roll from the short edge of the dough tightly like a jelly roll and pinch the seam together. Place the dough on a cutting board and pinch the ends of the roll together. Push dough down to make somewhat flat. Make a vertical cut leaving 1-inch uncut at the side where the dough has been pinched together. Gently open the dough and place on baking pan lined with parchment paper swirl side up. Repeat with the rest of the dough balls. You should be able to fit 8 rolls on one half sheet pan leaving space between the rolls (see photo above). Cover with a clean kitchen towel or sheet pan lid and let rise for 1 hour or until doubled in size.
  • While dough is rising, preheat oven to 400 degrees.
  • After the rolls have doubled in size, brush egg wash over the rolls. Squeeze mayo-mustard mixture on top, add a few pieces of sliced onion and sprinkle with aonori, or dried herb mixture of your choice and/or toasted sesame seeds. Bake for 12 minutes or until browned.

Notes

  • The entire process takes approximately 3 to 3 1/2 hours from start to finish. Make the dough in the morning and you’ll have the most delicious meal ready at lunchtime.
Bread, Dressing, Lactose Free, Recipes, Sandwiches, Sauces, Vegetarian

Tarragon Aioli

December 29, 2023

I’ve been a fan of fresh tarragon ever since I started making béarnaise sauce for our filet mignon dinners. An aromatic herb with a very subtle and delicate licorice flavor, adding tarragon elevates an assortment of sauces and dishes.

This recipe is a snap to make and it will take your sandwich to the next level. Using prepared mayonnaise means you can whip up this tarragon aioli in less than 10 minutes. Slather it on grilled or toasted sourdough bread and layer on sliced tomatoes, or use it for BLT and chicken sandwiches, sliced hard boiled eggs or a dip for asparagus.

My favorite way to use tarragon aioli is on our homemade sourdough bread topped with juicy tomatoes. Grilling the bread with a bit of olive oil elevates the flavor and makes for a scrumptious open-faced sandwich.

Be generous with the aioli! You want your sandwich to be well seasoned.

Tarragon Aioli
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Tarragon Aioli

Recipe by Kiyo
Servings

1/2 cup

Ingredients

  • 1/2 cup mayonnaise

  • 1 medium garlic clove, finely grated (microplane works great)

  • 1 1/2 tablespoons finely chopped tarragon

  • 1 1/2 teaspoons fresh squeezed lemon juice

  • 1 teaspoon lemon zest

  • salt and pepper to taste

Directions

  • In a small bowl mix together the mayonnaise, garlic, tarragon, lemon juice and lemon zest. Add a pinch of salt and a few grinds of pepper. Taste and adjust salt and pepper as needed. Serve right away or keep refrigerated for up to 5 days.

Notes

  • Here on Maui tarragon can be found at Whole Foods
Dressing, Fish, Lactose Free, Recipes, Sandwiches

Green Goddess Tuna Salad Sandwich

October 24, 2023

When I first tried this tuna salad recipe, all I could say was “wow!” I still say it every time I have it. It’s no ordinary tuna salad made with the usual mayonnaise, onions and celery. Don’t get me wrong, I love a traditional tuna salad on soft sandwich bread loaded with pickles. But this green goddess tuna salad is on a different level of deliciousness and likely the finest tuna salad sandwich I have ever had.

Though you will need to spend a little more time on this tuna salad recipe than you normally would, it is 100% worth your time. A quick whirl with an immersion blender and you’ll have your green goddess dressing ready to go.

Once you make the green goddess dressing, your tuna salad will be quick to come together. The celery and shallots should be chopped and ready to go. Have some good bread ready and extra herbs for topping on the tuna salad.

The original recipe uses toasted English muffins in place of sandwich bread. I skipped this because I thought it might be difficult to eat since toasted English muffins can become quite chewy. So instead, I used toasted sourdough bread which worked great. You can also make it an open-face sandwich topped with a generous amount of herbs. Either way, you’ll find yourself thoroughly enjoying this heavenly tuna salad sandwich.

Green Goddess Tuna Salad Sandwich
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Green Goddess Tuna Salad Sandwich

Recipe by Kiyo
Servings

4

servings

Recipe adapted from Bon Appétit magazine

Ingredients

  • 1/4 cup basil leaves

  • 1/4 cup parsley leaves

  • 1/4 cup tarragon leaves

  • 1/4 cup + 1 tablespoon mayonnaise

  • 1/4 cup lactose free sour cream (or regular sour cream)

  • 1 teaspoon finely grated lemon zest

  • 1 1/2 tablespoons fresh lemon juice + 1 teaspoon, divided

  • 1 tablespoon extra virgin olive oil

  • 2 (5 oz) cans tuna in water, drained and flaked with a fork

  • 1 small celery stalk, finely chopped, about 2 tablespoons

  • 1 1/2 tablespoons finely chopped shallot

  • 1 small garlic clove, finely grated, about 1/4 teaspoon

  • Kosher salt, freshly ground black pepper

  • 1 cup coarsely chopped mixed tender herbs (such as celery leaves, basil, parsley)

  • 1/4 cup slivered romaine (crunchy ribs section)

Directions

  • Purée basil, parsley, tarragon, mayonnaise, sour cream, lemon zest, 1 1/2 tablespoons lemon juice and 1 tablespoon olive oil with an immersion blender or small blender until very smooth and pale green. You may prepare the dressing a day in advance (storing it in the refrigerator will firm it up a bit). Add the dressing to flaked tuna. Mix in celery, shallot, and garlic. Season with salt and lots of pepper.
  • Toss chopped mixed herbs and slivered romaine with reserved 1 teaspoon lemon juice in a small bowl. Drizzle with a little olive oil, season with salt and pepper and toss again.
  • Build sandwiches with lightly toasted sourdough bread or bread of your choice. Top with herb salad.

Notes

  • The original recipe uses just one can of tuna. There is enough dressing for two 5 ounce cans. If using just one can of tuna, reserve some of the dressing for drizzling over crispy romaine salad.
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