Simplicity

Oftentimes, I struggle to get my students to understand that there is nothing wrong with simplicity.  Simplicity can be a beautiful thing.  That is no more true than with fresh summer produce.  Good, fresh food needs little adornment. Sometimes all you need to do is wash, cut and eat.  To borrow a phrase from Ina Garten, "How easy is that".

When I think of simplicity and summer foods, I think of a tomato sandwich.  Yes, a tomato sandwich.  This must be a Southern thing, because my Midwestern friends look at me like I'm nuts.  If the idea of a tomato sandwich seems a little odd to you, think of it as a BLT without the B and the L.

Here is how you get started with a tomato sandwich.  First of all, you need good quality bread. You need a sturdy bread to soak up all those tomato juices.  I used challah.  You also need good tomatoes.  This is when you get out of bed in time to hit your local farmers market or your garden.  I like mayonnaise on mine, maybe with the addition of garlic.  If you really want to get fancy, top it with a little of your favorite cheese, such as Parmesan, sharp cheddar, or a fresh goat cheese.  You can also add chopped basil, capers or a drizzle of balsamic vinegar.  Those additions sound really great.  But I am going to stick with my simple version.

Hold the Presses!

Paninis have become popular over the last few years. A panini is essentially a type of Italian sandwich that is usually heated between a press. The press makes very cute grill marks. Paninis have a crunchy crust and a nice warm melting inside. They are to put it mildly, delicious and expensive. Therefore being the cheapskate that I am, I have been on a mission to make my own paninis.

Since I am cheap, I also don’t want to spend over one hundred bucks on a press. Not just to make a sandwich. I have a rule, before I purchase something for the kitchen, it must perform at least two functions. If it doesn’t, it won’t make it into the house. Therefore, I have a Panini press free house. But I want a Panini, so I “invented” my own press. To make my press, get two heavy duty skillets and a large can of something, like tomatoes.

When I make a Panini, I get to become as creative as I possibly can. I “build” a Panini the same way that I build a salad. Start with good bread. You can add mustard or mayonnaise, but this is a Panini, so let’s think out of the box. I like something salty like an olive salad, cheese, such as Harvarti, smoked cheddar, gouda. I normally add meat to mine, but it is not a necessity. I also like seasonal fruit like apple in the fall, peaches and nectarines in the summer. Panini just sounds fancy, it is nothing more than a grilled cheese sandwich. However, it is necessary to butter the bread to get a crispy brown crust. Now mind you, my paninis don't have those fancy grill marks, but I didn't spend a hundred bucks either.