Miz Chef

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Purgatorio alla Calabrese

Calabria

This is the latest entry in my Regions of Italy project, based on the book La Cucina—The Regional Cooking of Italy by Accademia Italiana della Cucina (The Italian Academy of Cuisine) as my guide. Today we are still in Calabria, which, as I said in my last entry, makes up the “instep” and toe of the boot of Italy.

The last Calabrian recipe featured eggplant as its main ingredient, so I had wanted to avoid additional eggplant recipes. But the name of this one intrigued me: Purgatory Sandwich. The book doesn’t explain why this is called Purgatory Sandwich, and I couldn’t find any information on it (I will say that my research was minimal). My theory is that whoever named this decided that if they had to stop in Purgatory on their way to Heaven and needed a snack, this would be it.

Anyway, let’s get to the recipe. This one had a couple of ingredients that were vague. Here are the items (as they are called for in the book) that I had issues with (the text in red are my comments):

2 eggplants (What size? Small? Medium? Or what weight? One pound? Two pounds?), cut into sections (What does that mean?) and soaked in salted water about 30 minutes (this should have been put at the top of the list and the first step in the instructions). I started with two small Italian eggplants and cubed them, but found that to be too much. So, in the end, I recommend 1 medium eggplant.

4 peppers, coarsely chopped (What kind of peppers? Bell? Italian? What color? I went with 1 large red and 2 smallish green bell peppers)

As for the tomatoes, I felt that it could have used one more. Also, the recipes calls for 4 young potatoes, quartered–I think they are referring to new potatoes here.

This is a very rustic, quintessential Italian recipe. The fact that it contains eggplant, peppers, and tomatoes just makes it scream Mediterranean. Continue reading

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Cream Cheese-Peanut Butter Wafer Sandwiches

Dessert sandwiches are so much fun to eat. Proof of this is the popularity of ice cream sandwiches, for which the wafers I use here were intended. The wafers are like ice cream cones, only flat. However, you can use them in many different ways.

I decided to try an unusual combination of cream cheese and peanut butter for the filling. It’s extremely easy and delicious, if not low-calorie. While I used regular, dairy cream cheese, you can substitute vegan cream cheese. And if peanuts are a problem for you, substitute almond or cashew butter. Adults and kids alike will love this.

Enjoy!

Cream Cheese-Peanut Butter Wafer Sandwiches

Makes 3 sandwiches.

8 oz. cream cheese, room temperature
½ cup peanut butter (or almond or cashew butter)
2 tablespoons maple sugar
8 oz. chocolate, melted
6 (5-inch) wafers
3 tablespoons coarsely chopped pistachios

With an electric mixer, cream together the cream cheese, peanut butter, and maple sugar until well blended. Set aside.In a double boiler or non-aluminum bowl set over a small pot, melt the chocolate over simmering water.Set a wafer on a flat surface.

Spread ½ cup of the cream cheese filling over it. Top it with another wafer. Repeat this twice.Drizzle chocolate over each sandwich, then top each with a tablespoon of the pistachios.


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Asparagus-Cheddar Open-Faced Sandwiches

Asparagus and cheese go beautifully together, and in this recipe I pair asparagus with cheddar for an open-faced sandwich.

The nice thing about open-faced sandwiches is that if you’re using fresh, flavorful ingredients—in this case, asparagus and shiitake mushrooms—their flavors won’t be crowded out or buried by all the bread. Yet you can still have the easy, quick convenience of a sandwich. It’s also easier on the carb intake. But it still satisfies your hunger.

Give it a try when you want a quick but delicious meal. Enjoy!

Asparagus-Cheddar Open-Faced Sandwiches

½ lb. asparagus
2 tablespoons + 1 teaspoon olive oil
Kosher salt
Freshly ground pepper to taste
1 cup sliced shiitake mushrooms
2 slices whole grain bread
1 cup shredded cheddar cheese
Garnish: 1 or 2 tablespoon finely diced red bell pepper

Toss the asparagus with 2 tablespoons oil, ½ teaspoon salt, and pepper. Spread out on a baking sheet and broil, turning over once, until browned on both sides, about 12 to 18 minutes, depending on the thickness of the asparagus.Heat 1 teaspoon oil in a small skillet. Add mushrooms, sprinkle with salt,  and sauté about 3 or 4 minutes, or until nicely browned.Toast the bread until medium brown. On each slice, place half the asparagus, half the mushrooms, and top with half the cheese. Place I toaster oven or oven or broiler until the cheese melts.Sprinkle with red pepper, if using. Serve hot.

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Peanut Butter & Cranberry Sandwich

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A while back, while scrolling through photos of food on Instagram,  I came across a picture of a peanut butter and jelly sandwich. It was enticing.

Let me just say that while I love peanut butter, I’m not fond of jelly. So, ever since I was a kid, I’ve been eating peanut butter sandwiches, sans jelly.

But the PB&J in this photo was so delicious looking, so scrumptious, that it made me think for a moment that maybe I’d been wrong. Maybe I’d judged jelly too harshly. Maybe I should give it another try.

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Mmm, no. I’m old enough to know what I like and don’t like. Honey, yes. Jelly, no.

Then, a thought hit me. What if…now, hear me out…what if I made a peanut butter and cranberry sandwich? I had a jar of homemade cranberry sauce left over from Thanksgiving. I’ve used cranberry sauce for many things—why not a sandwich?

And, so, I did. And it was crazy good. I mean crazy AND good.

No, I was right the first time. Crazy good.

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