little village

little village
freewheelin' it

Thursday, February 3, 2011

The Spanglish Sandwich

Remember that scene in the movie Spanglish?  When Adam Sandler is assembling his late night snack -  a gourmet adaptation of the classic "BLT"? Remember that?  Remember when the slices of rustic rye, topped with gruyere or gouda or swiss came out of the toaster oven so thoughtfully and calculated as to just melt the cheese and crisp the bread and contrast the freshness and coolness of the lettuce and tomato.  And the touchdown on the last play of the game?  The fried egg added at the very end and cooked just right and just runny enough so when he squeezed the sandwich and cut it into two, the yolk broke open like a sauce and actively brought all the ingredients together in a blissful harmony of texture and flavour?  Remember that?  Remember that sandwich? Mmmm....
Food porn indeed. 
And leave it to Thomas Keller (culinary consultant to the movie), owner of the French Laundry, and perhaps one of the most highly regarded chefs on the planet, to transform the mundane into a masterpiece.  Visual splendor.  Leaving the viewer imagining and fantasizing about a great tasting sandwich. 
I love GOOD sandwiches.  So I made my own Spanglish Sandwich.  No regrets.  "Oooh, Baby".

With Love,

Tuesday, February 1, 2011

Secret Sauce

Hi Foodies,

I'm talking about tzatziki, really.  And there's nothing secret about it.  In fact it's kind of boring and basic.  However, it is healthy and very easy to make and it's a great accompaniment to many cooked meats.  Actually, now that I think about it, you could probably eat it with the entire Greek Cookbook from A to Z and not get punched in the mouth by two jabs and hook.
The only white sauce that's a mystery to me is the sauce found oozing and dripping out of every donair sold in every donair shop across the nation after 2AM and consumed by every drooling, drunk, uni-student who didn't "pick up" at the bar.  We'll talk about the donair meat itself another day.  For now, it's a don't ask, don't tell policy.
Whoa... way off topic. 
I'm throwing down  a recipe for Tzaztiki.


- 750 gr. container of Balkan Yogurt
- 750 gr container of fat free Yogurt
- 1 long english cucumber shredded and then squeezed through a mesh strainer to rid of water
- 3 Tbsp. of pureed garlic in olive oil
- 2 Tbsp. of dried mint
- 2 Tbsp. of dried dill
- 1 Tsp. of sea salt
- 1/4 Tsp. of ground pepper
- 2 Tbsp. of Olive Oil


Mix all the ingredients together in a bowl and it's done.  Eat it right away or leave it in the fridge.  It has a long shelf life.  At least as long as the best before date on the yogurt.

With Love,