Tuna Italiano

Here are the facts:

1. As a pescetarian, I've eaten a lot of tuna sandwiches.  
2. Of the tuna sandwiches I've eaten, the best ones have all been Italian-style.  
3. Of the Italian-style tuna sandwiches I've eaten, the best ones have all been in Philly.  
4. Of the Italian-style tuna sandwiches I've eaten in Philly, the best ones are the Tuna Diablo at Primo Hoagies (#1), Ave Maria at Sarcone's Hoagie's (#2), and the Tuna Italiana at Paesano's (#3).  

So, yeah folks, Philly is a solid town that packs a mighty punch in the hoagie department!  Check out this guide from the Greater Philadelphia Tourism Marketing Corporation http://www.visitphilly.com/philadelphia-hoagie-finder/

Every good sandwich starts with good bread.  Since Baltimore isn't particularly known for its sandwiches, my options were somewhat limited in that department.  Stone Mill Bakery would have been my preferred option, but they were closed on Sunday when I made this sandwich.  After a little searching around, I ultimately ended up getting a baguette from Bonaparte Breads to create this masterpiece.  This sandwich is probably most similar to Paesano's Tuna Italiana.

Tuna Italiano

Ingredients:

• 1/3 cup olive oil
• 1 tablespoon Italian seasoning
• 1 teaspoon crushed red pepper
• 1 teaspoon capers
• 3 cans chunk light tuna packed in water, drained
• 1 bunch broccoli rabe
• 1-12 oz jar hot cherry peppers
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 1-8 oz jar roasted red bell peppers, drained
• 1/4 cup olive oil
• 1 teaspoon garlic
• 1/3 baguette
• olive oil, to taste
• 2 slices of sharp provolone cheese
• 2 hard boiled eggs, thinly sliced with an egg slicer

Directions:

Tuna Salad

In a bowl, combine first four ingredients.  Set aside.  Add drained tuna to a mesh strainer and press out any remaining water.  Combine with oil mixture.  Refrigerate and allow to marinate overnight if possible.   Note: Recipe will yield enough tuna salad for multiple sandwiches.   

Sauteed Broccoli Rabe & Hot Cherry Peppers

Thoroughly wash broccoli rabe and remove stems.  Set aside.  Chop about half of the hot cherry peppers.  Heat one tablespoon of olive oil over medium heat in a medium pan.  Combine broccoli rabe and hot cherry peppers in the pan and sauteed until just soft, about 5-7 minutes.  Add one teaspoon of minced garlic during the last two minutes of cooking.  

Marinated Roasted Red Bell Peppers

In a bowl, combine roasted red bell peppers, 1/4 cup olive oil, and 1 teaspoon of garlic.  Allow to marinate overnight.

Sandwich - The Good Stuff

Preheat oven broiler.  Using a sharp knife, cut the baguette down the middle, leaving one end intact.  Carefully press both sides of the bread flat so that the intact end doesn't break.  Brush both sides of the bread with olive oil.  Add one slice of cheese to each side of the bread, cutting if necessary.  Add tuna salad and marinated roasted red bell peppers to the bottom side and the sauteed broccoli rabe & hot cherry peppers to the top side.  Place on a roasting pan and broil in the oven for 2 or 3 minutes.  Remove from the oven.  Top with hard boiled egg slices.  Fold over to seal.  Enjoy!

The Amazing Apple Pancake

Brunch

I have a confession to make.  Cue drumroll... I am not much of a breakfast person.  *Gasp*

It's not that I dislike breakfast.  I just am not willing to put in the extra effort to cook anything, during the week, when I have to wake up at 6 a.m.  So, for the past few years, my breakfast has consisted of oatmeal and whole grain cereals.   While I ate a good amount of oatmeal in graduate school, I've inadvertently embraced whole grain cereals as my breakfast of choice over the past year.  It's quicker. There are four that I eat rather consistently--Kashi Golean Crunch Honey Almond Flax, Quaker Oatmeal Squares,  Giant (store brand) Fiber Select Bran Cereal, and Trader Joe's Toasted Oatmeal Flakes.   These cereals are flavorful and full of complex carbohydrates, making them a great source of energy.  When eaten with reduced or low fat milk or a soy or almond milk, in my case, whole grain cereal is an excellent breakfast choice that provides nutrients from two food groups.  It's also pretty low in calories, which gives me a little more leeway to enjoy healthy snacks during the day and have a satisfying lunch and dinner without going over my calorie recommendations.

Enter weekend brunch.  Brunch is altogether a different beast than breakfast.  Brunch can go as late as 4 p.m. and combines traditional breakfast foods with the savory foods that are more often associated with lunch and dinner.  With work obligations out of sight and out of mind, brunch is a time to finally relax, indulge, and savor your food.

Apples Galore

I spent the past week promoting local food, farmers markets, and Maryland apples on my job.  After so many apple tastings, I thought I would have to take a break from eating apples.   But, how could I not take advantage of having an apple corer (used for my job) on hand?   This amazing device peels, cores, and slices apples in about 30 seconds, resulting in a slinky apple. I kid you not...

I also bought apples at the market this past week since they were on sale, and I hate to waste food.  So, quite naturally, I woke up yesterday morning wondering what could I make with apples.  I considered applesauce and fried apple pies when I suddenly remembered this awe-inspiring recipe from The Kitchn for The Apple Pancake.  Honestly, it had me salivating for days after I first saw it.  The rest is history, folks.

My apple pancake turned out quite different from theirs.  Apparently, I didn't chop my apple finely enough so they didn't condense and caramelize as much as they should have.  Instead, my apple were stacked and layered (a technique I've been trying to figure out for quite a while).  I also substituted one ingredient and added walnuts.  This pancake was quite delicious for brunch and an excellent dessert for dinner (with a side of fat free frozen vanilla yogurt).

Here's the recipe for my final product...

The Amazing Apple Pancake

Ingredients:

• 3 medium Gala apples, peeled, cored, and sliced into half moons
• 4 tablespoons white sugar, divided
• 1 teaspoon allspice
• 1/2 teaspoon ground ginger
• 1/3 cup unsalted butter
• 1/3 cup dark brown sugar
• 3/4 cup whole wheat flour
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 cup whole milk
• 1/2 teaspoon vanilla
• 5 eggs

Directions:

Preheat the oven to 400ºF.  

In a small bowl, mix 3 tablespoons of sugar with the cinnamon and ginger and set aside.

Cut the butter into chucks and place them in a deep cast iron skillet.  Put the skillet in the oven for 3 to 4 minutes, or until the butter is melted.  Remove pan from the oven and carefully sprinkle the brown sugar over the melted butter.  Add the apples on top of the brown sugar and sprinkle the cinnamon mixture over the top.  Put the skillet back in the oven to caramelize the apples and sugar.  

Whisk the flour with the remaining sugar, salt, and nutmeg.  Gradually add the milk, whisking constantly with a large wire whisk to beat out any lumps.  When the flour is smoothly incorporated into the milk, beat in the vanilla and the eggs one at a time.  Beat the mixture by hand for 2 minutes, or until foamy.  Allow the batter to rest for 5 minutes.  By now the sugar should be bubbling around the apples.  

Remove the skillet from the oven and pour the batter over the apples.  Bake for 20 minutes or until the center is set and sides are lighted browned.  Remove from the oven and allow to rest for a few minutes.  Slice and transfer to a serving plate to enjoy.  

Recipe adapted from thekitchn.com -- Weekend Breakfast Recipe: The Apple Pancake

Vegetable Confetti Fried Rice

Frittatas are my tried-and-true answer to leftover vegetables, a quick and easy way to elevate simple ingredients.  It's a food that knows no bound and tastes just as good with potatoes and cheese as it does with bok choy and mushrooms.  While frittatas are a favorite of mine,  I was craving something entirely different this past Friday.  I needed something more celebratory that was appropriate for the occasion: 1.) Ending a long work week filled with teachings, trainings, and meetings, and  2.)  Commencing a Labor Day Staycation in Baltimore and the DMV - DC/Maryland/Virginia.

I happened to have beaucoup brown rice on hand and fried rice seemed like the perfect thing to make with cauliflower, red cabbage, carrots, yellow squash, and spinach.  No?  Why, of course.  This vibrant dish is relatively healthy, delicious, and filled with a variety of shredded vegetables that bears a resemblance to confetti.  More reason to celebrate!

Vegetable Confetti Fried Rice

Ingredients:

• 2 tablespoons canola oil
• 1/4 cup cauliflower, broken into small pieces
• 1/4 cup shredded red cabbage
• 1/4 cup shredded carrots
• 1/4 cup shredded spinach
• 1/2 small yellow squash, chopped
• 2 large eggs
• 2 cups cooked brown rice
• 1 teaspoon oyster sauce (or fish sauce)
• 1 teaspoon sesame oil

Directions:

Prepare cook station with mise en place (i.e., put everything in place needed for cooking). In a wok or large skillet, heat the canola oil over medium heat.  Add the vegetables and cook for 2-3 minutes until slightly tender.  Add the eggs and scramble.  

Add the cooked brown rice to skillet and stir to combine well.  Drizzle with oyster sauce and stir to incorporate into the dish.  Cook for 2-3 minutes.  Drizzle with sesame oil and stir to incorporate into the dish.  Cook for 2-3 minutes.  Enjoy.

Cook's Note - Feel free to include any of the following ingredients: chopped onions, shrimp, chicken, or soy sauce to taste before eating