Thursday, October 14, 2010

Traditional, Revisited

The other night, lacking any other ideas and needing to use some lovely bacon, we decided to make BLT sandwiches. They were ridiculously good as a photo would show, but, just as the shoemaker's children have no shoes, this blog has few photos, despite that the rest of my time when not parenting is happily taken up doing photography. Sorry. You'll just have to believe me. We followed it up with a nameless but noteworthy dessert.

Bacon, Pea Green, and Tomato Sandwiches with Pesto Aioli

serves 4 or 5 hungry adults

Spread 1 lb. bacon out on a cookie sheet and bake at 350 until done to your liking, ~ 20 minutes.

Meanwhile, make the pesto aioli.

Make the pesto. Blend the following in a blender until smooth:

1 cup basil leaves
1/4 cup olive oil
3 TBSP walnuts
3 cloves garlic, minced
1 teas. salt

Make the aioli. In a bowl, whisk one egg yolk until it is starting to lighten in color.

Add olive oil in a VERY thin stream, whisking very hard (if you have another person on hand, have one whisk and one drizzle oil), constantly until it is the consistency of mayonnaise. The amount of oil will vary depending on your idea of mayonnaise, but a very vague guideline is somewhere around 2 to 3 TBSP.

Stir the pesto into the aioli.

Next, heat a frying pan over medium heat. Thickly slice nice crusty bread. Add a TBSP of butter and a TBSP of olive oil. When hot but not smoking, fry each piece of bread on both side, until lightly browning. Add more butter and oil if needed for browning the rest of the bread.

Spread pesto aioli on one side of each slice of bread. Add bacon, pea greens (we miraculously got them from our CSA, bringing a touch of spring to an otherwise thoroughly fall day) or other greens, thickly sliced tomatoes, and a dash of ground black pepper. Top with other slice of bread.

Pudding Cups?

This dessert consists of cups made of pie crust, filled with chocolate, a light pudding, and fruit.


In a bowl, add 1 cup flour and a dash of salt.

Cut in 1 stick unsalted butter. Use your fingers to gently break the butter up until the mixture is the consistency of cornmeal. Do not over-mix.

Sprinkle in 3 TBSP ice cold water, gently mixing with your hands, until it sticks together.

Form into a disc and roll out into a circle that is approximately 12 to 14 inches in diameter.

Cut into 6 squarish sections and drape each of the six pieces over an upside-down popover tin or muffin tin, gently molding to form a cup shape.

Cook in a 375 degree oven until lightly browning, ~ 15 minutes.

Remove from the oven and let cool on the upside-down pan. When cool, gently remove and place upright on a serving platter.

In a double boiler, melt 1/2 cup of the chocolate of your choice (we did ~ 1/3 baker's unsweetened and 2/3 semi-sweet chocolate).

Drizzle the chocolate into the cups.

Meanwhile, bring 2 cups of milk with 1 stick of vanilla to a boil.

In a bowl mix the following:

3/4 cup powdered sugar
2/3 cup flour
2 egg yolks
1 whole egg

Pour the boiling milk slowly into the flour mixture, whisking constantly. Return to the pan and, stirring constantly, bring back to a boil, then immediately turn it off. If it is at all curdly or lumpy, strain it. Let cool.

When cool, spoon pudding into the crust cups. Top with the fruit of your choice. We used thawed Maine blueberries. Yum!


Tasi said...

I can't wait to give those pudding cups a try!

maamypatom said...

wow do both of those sound gooood. and i've got all the ingredients... cept my peas are just 6 inches tall, so i will use arugula and lettuce.

The cups for your pudding sound very like the cups I made for the 4th of July! I love the idea of filling them with pudding.