Cravings

The other day I found myself having the biggest craving for a delicious sandwich. Being a vegetarian has significantly changed my outlook on sandwiches, and at most shops has significantly decreased the options that are available to order.

On a recent bike ride out to Saxpawhaw, NC, a cute southern town right outside of Chapel Hill/Carrboro, NC, I found myself attracted to an item on their menu, the Avacadomater. Days later, I found myself in the kitchen trying to recreate it, here goes nothing!

Here's the description of the sandwich from the menu: Avocadomater–Tomato, avocado, alfalfa sprouts, cucumber, cream cheese, havarti with dill, and lemon-garlic aioli on lightly toasted multigrain. 


Delicious sounding, right? I also chose to make some oven roasted fries to go along side it.

Ingredients:

1/2 french baguette
1 tomato slice
2 avocado slices
hand full of Alfalfa sprouts
2 cucumber slices
1 tablespoon cream cheese
1 havarti with dill cheese slice
1 teaspoon of Lemon-Garlic Aioli dressing:

1 lb small potatoes, quartered in bite size pieces

3/4 cup mayonnaise

2 minced garlic cloves

4 tablespoons lemon juice

1/2 teaspoon lemon zest

salt and pepper to taste

olive oil

few sprigs of chopped fresh flat leaf parsley for garnish

Directions: 

1. Preheat oven to 400. Prep potatoes by slicing, placing on a baking sheet, drizzling with olive oil, and sprinkling salt and pepper. Place them in the oven for 20-30 minutes (depends on your oven and the size of the potato pieces). Toss frequently to prevent burning.
2. Meanwhile, make the aioli sauce. Either using a blender or a food processor, mix ingredients mayonnaise through lemon zest. Garnish with parsley and set aside.
3. In the last 2 minutes of baking the potatoes, slice the bread lengthwise, spread cream cheese on one side of the bread, then top with havarti. Place both sides of the bread on a sheet pan and toast in the oven for 2-3 minutes at most, until cheese melted and bread crisp but not burnt.
4. Remove the potatoes and bread from the oven. Allow the potatoes to cool slightly while you assemble the sandwich. Pile on the remaining ingredients in no particular order. Smear the lemon aioli on the bare side of the toasted bread and place on top of the other half of bread, now piled high with tomato, avacado, cucumber, and sprouts.
5. Slice sandwich in half if you prefer. Throw some potatoes on the side, with some extra aioli for dipping if you like and enjoy!

Latest ongoings...

What I've been up to lately...

Oatmeal-Honey Bread

 

Bounty of the Farmer's Market

The steps to making homemade pizzas

Mother's Day German Chocolate Cake

Homemade Biscuits

Just a cute picture of the pup to send you off with...he's fascinated by the fence being built outside

Old time classic

Cherry Almond Cinnamon Granola

Granola is one of those foods loved across generational lines, whether you're 8 or 80 it can be a staple of your morning routine. I have spent years (yes slightly embarrassing it took me this long) trying to find the "perfect" recipe. One day, not even sure where, I found the secret. Maple syrup. It produces the most delectable and reliable clump and crunch. I'm convinced there are other tried and true methods that also produce the same luxurious crisp as you pop a piece of granola in your mouth...I just haven't found them  yet. Share if you have your own secrets you've uncovered, I'd love to hear from you! 

Ingredients

• 4 cups old-fashioned rolled oats
• 2 cups sweetened, shredded coconut
• 2 cups sliced almonds
• 1 1/2 cups dried cherries, chopped
• 3/4 cup maple syrup
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla
• dash salt
• optional: wheat germ, additional nuts or dried fruit

Directions

1. Preheat the oven to 275 degrees F

2. Toss the oats, coconut, almonds, cinnamon, and salt together

3. Mix maple syrup and vanilla together in small bowl

4. Pour maple syrup over the mixture and combine

5. Pour onto a sheet pan, clumping the mixture with your hands as you spread it over the baking sheet. Making sure the oats are spread evenly on the pan.

6. Bake for 45 minutes- 1 hr. Monitor the granola closely, make sure and check it often to prevent burning. Very important: ABSOLUTELY DO NOT STIR THE GRANOLA WHILE IT IS BAKING!

7. Once the oats have turned a nice golden brown color take the granola out of the oven, sprinkle the dried cherries on top and allow the granola to cool completely. 

8. Finally store in glass jars for up to 2 weeks (I've eaten mine even later than this, but the dried fruit tends to harden with time)

The allure of pizza

I can't say I've met many people who don't love pizza. They may not all admit to it, but most of them if confronted with a slice, wouldn't turn it down. Growing up there were a number of "junk" foods I loved, secret indulgences that my friend's parents would allow us that my own granola eating bunch would not. Pizza was one that we were able to slip past the parents. Pizza at my house meant a Bolboli store bought pizza crust with some freshly chopped veggies and shredded cheese. Although the toppings haven't changed drastically I developed this overwhelming desire to make my pizza crust from scratch. I've tried recipe after recipe without success, until I came across this one...

http://www.howsweeteats.com/2012/03/garlic-bread-pizza-crust/#comments

...simply perfection. Thanks to "How Sweet It Is" for posting.

Here's my rentition on how to make it:

Garlic Bread Pizza Crust (makes one pizza)

1 1/8 cups warm water (100 degrees)
3 teaspoons active dry yeast
1 1/2 tablespoons honey
1 1/2 tablespoon olive oil
3 cups all purpose flour
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried basil
5 tablespoons unsalted butter
2 garlic cloves minced
2 tablespoons grated parmesan cheese

1. Combine water, yeast, honey and olive oil. Once mixed let sit until foamy, approx. 10 minutes. Add in 2 1/2 cups flour, salt, garlic powder and dried basil, stirring with a spoon just until the dough comes together but it still sticky. Using your hands, form the dough into a ball and work the additional 1/2 cup flour (you don’t need to use all) in to the dough, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place (I turn the oven light on and place my dough inside, this keeps the temperature constant and the dough protected) to rise for about 1 1/2 hours.

2. Preheat oven to 375 degrees F. After the dough has risen, punch it down and place it on your floured pizza pan/cookie sheet. Using a roll pin or your hands, form it into your desired shape. Place the towel back over the dough and let sit in the warm place for 10 minutes. While the dough is rising, melt 3 tablespoons of butter. Mix it with the garlic and 1 tablespoon of parmesan cheese.
Uncover the dough, using a spoon or pastry brush, douse the outside edges with the butter and garlic mixture. You can spread the butter all over, just make sure to focus on the edges. Use it all up! Continue to make your pizza with your desired toppings. Bake the pizza for 23-25 minutes (or longer if needed, depending on your toppings), or until crust and cheese are both golden.

3. While pizza is baking, melt remaining butter and combine with the last tablespoon of parmesan.
 Remove pizza from over and immediately brush the outside edges with parmesan butter, using it all up. Grate some additional parmesan for the top, enjoy!