Thursday, September 29, 2011
Deconstructed BLT and Eggs - French Fridays with Dorie
A BLT is my favorite sandwich, and one that I order to judge a restaurant's capabilities. There are so many ways to screw it up: mediocre bread, underdone or overdone bacon, pink tomatoes, runny mayonnaise, soggy lettuce. When done right, though, there's nothing to top it. So why deconstruct it? It's perfect the way it is.
It is a perfect sandwich, but the salad may be - and this is heresy - even better. First, I was lucky enough to make this during the height of fresh tomato season, and to buy some organic arugula at the same Farmer's Market stand I got the tomatoes. The arugula adds a welcome peppery bite to the mix.
The croutons, made with bread from Patisserie 46, was good to start with, and even better when it was crisped and flavored with great bacon.
And the eggs give the sandwich some added heft and nutrition (in case you're feeling guilty about the bacon fat croutons).
I almost skipped the blob of mayonnaise on top the salad, figuring that I didn't really need both salad dressing and mayonnaise. But it turned out to be a nice touch, especially good for dipping the bacon-flavored croutons.
I wouldn't bother with this salad during the winter (unless I lived someplace where I could get tomatoes year round). Its success depends on the quality of the ingredients, and tomatoes are not worth eating in January. But in the brief tomato season, which is coincidentally also a time for a second crop of arugula, it's worth eating at least once a week.
Marie-Helene's Apple Cake - A Recipe Catch-Up
Everyone else made this cake last October - almost a year ago. I'm a year late, but glad to make it to the party eventually. A moist (maybe almost too moist?) cake brimming with apples and dead easy to make. A handy dessert to have in your repertoire.
Posted by Marie at 6:53 PM