Tea Sandwiches | Emeril Lagasse
You won’t want to miss Emeril’s kicked up version of the traditional English tea sandwich. Made on a homemade tomato herb quick bread, his sandwich gets a shmear of ricotta-cream cheese with olives, fresh spinach, and a delicious assortment of Italian meats. These small bites are a delicious twist on a classic.
TEA SANDWICHES
SERVES 4 TO 8
16 slices Tomato-Herb Bread (recipe follows)
1 cup fresh ricotta, drained
2 ounces cream cheese, softened
1 tablespoon extra virgin olive oil
1/2 teaspoon minced garlic
1/2 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped kalamata olives
6 ounces baby spinach, rinsed and spun dry, stems removed
1/4 pound thinly sliced capicola
1/4 pound thinly sliced bresaola
1/4 pound thinly sliced salami
1/4 pound thinly sliced soppressata
In the bowl of a food processor, combine ricotta, cream cheese, olive oil, garlic, lemon juice, salt, and pepper and process on high speed until smooth. Add olives and pulse to blend. Adjust seasoning, to taste. Spread ricotta mixture evenly over 8 bread slices. Top each with several spinach leaves in a single layer. Top evenly with capicola, bresaola, salami, and soppressata. Top with remaining 8 bread slices and press gently to seal. Cut each sandwich in half diagonally and serve.
TOMATO HERB BREAD
MAKES ONE LOAF
Unsalted butter, for pan
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 1/4 cups buttermilk
2 large eggs, beaten
1 tablespoon granulated sugar
2 tablespoons oil from sun-dried tomatoes
3/4 cup coarsely chopped oil-packed sun-dried tomatoes
1/4 cup chopped scallions
4 1/2 teaspoons chopped fresh basil
4 1/2 teaspoons chopped fresh parsley
1 tablespoon chopped fresh oregano
1 1/2 teaspoons minced garlic
1/2 cup grated provolone cheese
1/4 cup parmesan cheese
Preheat the oven to 350 degrees. Lightly butter a 4 by 8-inch loaf pan and set aside.
In a large bowl, whisk together flour, baking powder, salt, and baking soda. In a small bowl, whisk together buttermilk, eggs, sugar, and oil. Add to the dry ingredients and whisk to combine. Whisk in the tomatoes, onions, basil, parsley, oregano, and garlic. Add the cheeses and stir to combine. Transfer to prepared pan and bake until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven and let cool for 10 minutes in the pan. Turn out onto a wire rack to cool completely before slicing. Cut ends from loaf and discard or reserve for another use. Cut the remaining loaf into 16 thin slices.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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Freshly baked focaccia is the foundation of many things, including one of the greatest sandwiches I've ever made! And look at that cross-section at 5:55. An unbelievably simple dough making and baking process, then all the right meats, cheese, and vegetables and come together for a symbiotic relationship that is ready to make the angels cry...the ultimate homemade focaccia sandwich appears right before our eyes.
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Foccacia Pizza Dough with Nancy Silverton | Cooking With Master Chefs Season 1 | Julia Child
From her kitchen at home in Los Angeles, baker Nancy Silverton prepares a sourdough starter, which is then used to make a loaf of rustic bread, a foccacia pizza dough and an olive bread.
About Julia Child - Cooking with Master Chefs:
Julia Child visits the kitchens of acclaimed master chefs, including Alice Waters, Jacques Pepin, Andre Soltner and more, where they demonstrate distinct techniques, regional recipes, and culinary tips that guide home cooks through their favorite recipes. Expertly preparing each dish and teaching with passion along the way, the master chefs offer a unique and inspirational learning experience.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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