Vegetarian Cooking for Everyone: Egg Sandwichs, etc

[Guest guest]

Here are the egg salad sandwiches from Vegetarian Cooking for Everyone. I've

also included some other recipes which are referenced in these sandwich recipes.

I hope to get to the Frittatas this week.

 

Marie

 

 

* Exported from MasterCook *

 

Egg Salad Sandwiches

 

Recipe By :Deborah Madison

Serving Size : 2 Preparation Time :0:00

Categories : Sandwiches

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Eggs -- hard-cooked

2 Tablespoons Mayonnaise -- or more if needed

Salt

Pepper -- freshly milled

Parsley -- chopped

2 Teaspoons Chives -- minced

- or -

1 Scallion -- finely chopped

 

Mash the eggs with the mayonnaise, leaving as much or as little texture as you

like. Season with salt and pepper to taste and stir in the parsley and chives.

 

Other additions might include finely diced celery or green or yellow bell

pepper, minced green chile, chopped watercress, diced jicama, or water

chestnuts. All add crunch and color to the egg salad and expand its volume. A

few drops vinegar or lemon give eggs a littlel sharpness if you've gone light on

the mayonnaise.

 

Egg Salad with Herbs

Almost all herbs have an affinity for eggs. Use Herb Mayonnaise or Tarragon

Mayonnaise with Capers, page 59, or add a few tablespoons chopped fresh herbs -

marjoram, dill, chervil, tarragon, and arugula are particularly pleasing - to

the eggs themselves. Nasturtium leaves and flowers, branches of salad burnet,

flowering tips of lemon thyme, and garden cress are pretty as well as delicious.

 

Egg Salad Sandwiches with Olive Paste

Spread bread, toast, or crackers with a thin layer of Olive Paste, page 87, then

mound the egg salad on top. the pungent olives really perk up the eggs.

 

Egg Salad with Capers and Onions

Mix the basic egg salad with 2 tablespoons finely diced onion or shallot, an

equal amount of parsley, and 1 tablespoon rinsed capers.

 

Egg Salad with Sprouts or Seedlings

Sprouts with strong flavors, like leek, radish, and mustard, mounded on top of

the egg salad, provide a fresh and assertive counterpoint to eggs. The same is

true of garden seedlings such as arugula, leeks, radish, and scallions. Finely

chop them and sprinkle them over the egg salad.

 

Fried Egg Sandwich

A great fast sandwich to make on the fly or when cooking has to be simple. Fry

an egg (or just the whites) any way you like - with a soft runny yolk or a firm

one. Season with salt and pepper and tuck it between two slices of toast. Keep

it simple or add hot sauce, a slice of cheese, or a layer of sun-dried tomato

paste or spicy Harissa, page 75.

 

Frittata Sandwich

Frittata sandwiches make a good solid item to pack for lunch or take on a

picnic. Make any thin small frittata, pages 574 to 578, sandwich it between 2

slices of bread, toast, or split focaccia covered with a little mayonnaise, and

that's that.

 

Description:

" with 6 variations "

Source:

" Vegetarian Cooking for Everyone "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 200 Calories; 18g Fat (80.6% calories

from fat); 9g Protein; 1g Carbohydrate; trace Dietary Fiber; 285mg Cholesterol;

163mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Basic Mayonnaise

 

Recipe By :Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Sauces & Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Large Egg -- at room temperature

1 Teaspoon Dijon Mustard

Salt

2 Teaspoons To 3 Teaspoons, Lemon Juice, White Wine

Vinegar, or Tarragon Vinegar

3/4 Cup Peanut Oil or Mild Olive Oil

2 Tablespoons Extra Virgin Olive Oil

 

Making Mayonnaise

 

Mayonnaise is simple to make but if something does go wrong, and your sauce

breaks, or disintegrates into a loose, oily mass, it can be fixed.

 

1.Have ingredients at room temperature. If the egg is cold from the

refrigerator, rinse a bowl with hot water, dry it thoroughly, and add the yolk.

Or cover the whole egg with hot water for 5 minutes befoe beginning.

 

2. Set your bowl on a damp. twisted curled-up towel to help hold it in place.

 

3. Begin whisking the oil into the yolk drop my drop. Once the mayonnaise has

begun to emulsify or thicken, after a third or more of the oil has been added,

add the rest of the oil in a thin, steady stream.

 

4. The finished mayonnaise will be thick, which is fine for a sandwich, but it

can be thinned to saucelike consistency by stirring in near-boiling water or

additional lemon juice. Use a thinner mayonnaise as a dressing to coat or

drizzle over vegetables.

 

5. If your mayonnaise breaks, don't despair. Instead, whisk in 1 or 2

teaspoons boiling water. If that doesn't bring it back, start over with a new

yolk and use the broken sauce as the oil, whisking it in drop by drop until you

have a new emulsion.

 

By Hand

Rinse a 1-quart bowl with hot water and dry and set it on the counter with a

towel wrapped thghtly around the base to keep it stable. Add the egg yolk and

whisk it vigorously back and forth until thick and sticky, then stir in the

mustard, a pinch of salt, and the lemon juice. Whisk in the peanut oil by

droplets until the egg and oil have begun to thicken (when one-third to one-hald

the oil has been added), then whisk in the remaining oil in a thin, steady

stream. Add the extra virgin oil at the end and season to taste with additional

salt and a little lemon juice. To thin, whisk in lemon juice or vinegar by

drops or 1 or 2 tablespoons boiling water as needed. Cover and refrigerate

until ready to use.

 

In a Blender

Put a whole egg, the mustard, and a pinch of salt in the blender with 1/4 cup

oil and turn it on. Add the remaining oil in a steady stream until all is

incorporated, then add the lemon juice. Thin with additional lemon juice or

boiling water.

 

In a Food Processor

Use a whole egg, two yolks, or a whole egg plus a yolk. Plan to use an

additional 1/2 cup oil and adjust the other ingredients accordingly, to taste.

Start with the egg, mustard, and a pinch of salt and, with the machine running,

add the oil in a steady stream until all is incorporated. Add the lemon juice

and thin with fresh lemon juice or boiling water.

 

Mayonnaise with Cooked Yolks

As a precaution against the possibility of using salmonella-contaminated eggs,

cooked yolks can be used in place of raw ones, though the texture will be a

little coarser and heavier. Start with 2 hard-cooked or soft-cooked (3-minute)

yolks, then proceed as described, either by hand or by food processor.

 

Garlic Mayonnaise (Aioli)

Aioli, a garlic-infused Provencal sauce, can be served confidently with any

vegetable but especially green beans, potatoes, chickpeas, asparagus, cooked

carrots, fennel, and cauliflower. It's heavenly with grilled foods, in a

sandwich, or spooned into a soup or pasta. I suggest this sauce more than any

other throughout this book. Coarsely chop 4 to 6 firm, unblemished garlic

cloves. Put them in a mortar, add a pinch of salt, and pound until a smooth

paste forms, which will happen quite quickly. (If you don't have a mortar, chop

the garlic and salt together until smooth.) Stir it into the mayonnaise, add

lemon juice to taste, then thin with hot water or leave it thick, depending on

its intended use.

 

Herb Mayonnaise

Select 1/3 to 1/2 cup herb leaves - basil, chervil, parsley, lovage, marjoram,

chives, and tarragon, singly or in combination. If using lovage, use just 1

teaspon, for it's very robust. Dip the leaves into boiling salted water for 5

seconds, then rinse under cold water and pat dry. Finely chop the leaves and

stir into the mayonnaise. Use with potatoes, carrots, green beans, on vegetable

salads and sandwiches.

 

Fresh Dill and Lemon Mayonnaise

Add 1/4 cup chopped dill, 1 teaspoon finely grated lemon zest, and lemon juice

to taste to 1 cup mayonnaise. Good with eggs and most vegetables, especially

new potatoes.

 

Orange Mayonnaise

Stir 2 teaspoons finely grated orange zest into 1 cup mayonnaise and thin with

fresh orange juice to the desired consistency. Use with asparagus, broccoli,

fennel, and cauliflower.

 

Saffron Mayonnaise

Saffron infuses mayonnaise with it yellow-orange color and intriguing flavor.

Grind 2 large pinches saffron threads in a small mortar, then add 1 tablespoon

boiling water. Steep for several minutes to release the color, then stir it

into the mayonnaise. Serve with grilled potatoes, roasted peppers, tomatoes,

fried or grilled fennel, chickpeas - in fact, with most Mediterranean vegetables

and legumes.

 

Tarragon Mayonnaise with Capers

To 1 cup mayonnaise, stir in 2 tablespoons EACH chopped tarragon, snipped

chives, and chopped parsley; 1 tablespoon chopped capers; and 2 tablespoons

finely chopped cornichon pickle. Serve with cucumbers, as a dip for celery

hearts, or with fried vegetables.

 

Roasted Red Pepper Mayonnaise

Roast, peel, and finely dice 1 large red bell pepper. Stir it into the Garlic

Mayonnaise made with just 2 garlic cloves and season with several pinches

cayenne plus lemon juice to taste. Use this salmon-pink sauce to bind layers of

vegetable frittatas or to serve with the Saffron Noodle Cake.

 

Red Chile Mayonnaise

Stir 1 or more teaspoons ground red chile, to taste, into 1 cup mayonnaise.

(Remember, the heat will increase as it sits.)

 

Green Chile Mayonnaise

Add several minced and seeded jalapeno, an unseeded serrano chile, or a large

Anaheim chile, grilled, peeled, seeded, and finely minced.

 

Chipotle Mayonnaise

For a smoky-hot mayonnaise, stir in a little pureed canned chipotle chile. Add

chopped scallions, garlic, and cilantro, if desired, to taste.

 

Description:

" With several variations "

Source:

" Vegetarian Cooking for Everyone "

S(Mailing Lists):

" "

Yield:

" 1 Cup "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 308 Calories; 32g Fat (91.5% calories

from fat); 6g Protein; 1g Carbohydrate; trace Dietary Fiber; 187mg Cholesterol;

118mg Sodium. Exchanges: 1 Lean Meat; 6 Fat; 0 Other Carbohydrates.

 

NOTES : Bottled mayonnaise is a serviceable item, but homemade mayonnaise is

subtle and fine with a velvety texture, neigher excessively salty nor sweet. It

serves as the foundation for the many wonderful sauces that complement

vegetables so well. Mayonnaise is to be enjoyed by the spoonful, not the

cupful, and a little bit goes a long way.

Nutr. Assoc. : 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Harissa

 

Recipe By :Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Sauces & Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 Dried New Mexican Chiles

3 Guajillo Chiles

4 Garlic Clove -- plump, coarsely chopped

Salt

1 Tablespoon Caraway Seed

1 1/2 Teaspoons Coriander Seed

1 1/2 Teaspoons Cumin Seed

1 Tablespoon Olive Oil -- plus extra for storage

Cayenne -- optional

 

Wipe off the chiles with a damp cloth, break off the stems, shake out as many

seeds as you can, and pull out any large weins. (If you're sensitive to chiles,

wear gloves - these are the hot parts.) Discard any gray or yellowed areas on

the skin - they may have a moldy taste. Tear the chiles into pieces, put them

in a bowl, then cover with boiling water and let stand for at least 30 minutes

to soften. Remove from the bowl, then snip them into smaller pieces with

scissors.

 

In a food processor:

Grind the chiles with the garlic, 1/2 teaspoon salt, the caraway, coriander,

cumin, and oil until a smooth paste forms. Add a little of the chile soaking

water to loosen the mixture.

 

By hand:

This can also be done by hand in a mortar with a heavy pestle, but plan to spend

some time with it and don't expect your sauce to be perfectly smooth. the chile

skins are tough. Pound the garlic to a paste with 1/2 teaspoon salt, the

caraway, coriander, and cumin. Add the chile and keep pounding until you have a

smooth paste. Taste for salt and stir in the oil.

 

If you want more heat, add cayenne to taste. Pack into a clean jar, cover the

surface with oil, and refrigerate.

 

Source:

" Vegetarian Cooking for Everyone "

S(Mailing Lists):

" "

Yield:

" 1 Cup "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 178 Calories; 16g Fat (73.1% calories

from fat); 3g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 9mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 3 Fat.

 

NOTES : I always like to have a jar of this condiment in the refrigerator.

Pounding it in a mortar provides a heady, sensual delight for the cook, but for

speed you may prefer to use a food processor.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Olive Paste

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Appetizers & First Courses

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Cup Olives -- such as Nicoise, Kalamata, or green, pitted

1/4 Cup Capers -- rinsed

2 Garlic Cloves -- small

2 Teaspoons Thyme Leaves -- chopped

- or -

1/2 Teaspoon Dried Thyme

1 Tablespoon Extra Virgin Olive Oil -- up to 2 tablespoons

Pepper -- freshly milled

Fresh Lemon Juice

 

In a food processor, make a smooth paste of the olives, capers, garlic, and

thyme if using dried. Add the olive oil while the machine is running. Season

with pepper and add lemon juice and thyme if using fresh.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 290 Calories; 28g Fat (83.7% calories

from fat); 1g Protein; 11g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

1492mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 5 1/2 Fat;

1/2 Other Carbohydrates.

 

Serving Ideas : Spread on croutons, pungent olive paste sets off all kinds of

foods - fresh mozzarella, tomatoes, roasted peppers, grilled eggplant, and

hard-cooked eggs.

 

NOTES : Olive paste keeps more or less indefinitely in the refrigerator.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0