Tomato Sandwich with Garlic Aioli

A plethora of tomatoes from the Farmers Market: multi-colored heirloom cherry tomatoes, Green Zebras, yellow grape and bright red Early Girl tomatoes.

Alright, so I was a little excitable at the Farmers Market recently. Tomatoes were in and I had to have every shape, size and color available. Each stall was better than the last. Needless to say, I came home with pounds of tomatoes. I mean, look at them. Could you resist?

One of my all-time favorite food memories is the first time I brought home a perfectly ripe tomato from the Farmer’s Market and bit into it like an apple, juices running down my arm and into my kitchen sink. It was like candy and I was in heaven.

Since then, one of the rights of passage of summer for me is a Tomato Sandwich with the best summer tomatoes I can find. Nothing simpler. Nothing better.

Does it warrant a recipe?

French bread layered with garlic aioli, heirloom tomatoes, a drizzling of balsamic vinegar and parmesan shavings.

No. Probably not.

What I do is slice a mess of tomatoes (remember my tip for slicing small tomatoes?) Different sizes and different colors are best cause it just looks so summery.

Then I grab some good, crusty bread.

Slather on a layer of (cheater’s) garlic aioli*.

Then load it up with tomatoes, a sprinkling of sea salt, some shavings of Parmigiano-reggiano, a drizzle of the best balsamic vinegar I’ve got on-hand and voila.

The best summer sandwich imaginable.

And an alternative on toasted baguette rounds for an easy appetizer.

*Cheater’s garlic aioli = store bought mayo + a clove of crushed garlic. Summer is for relaxing my friends.

Enjoy!

Ms. Pantry Raid

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Sabayon v Zabaglione

Whether Sabayon or Zabaglione, this is the easiest, most impressive dessert you can make.

It is the end of summer and it is time for one of my all-time, favorite desserts. Sabayon if you are French or Zabaglione if you are Italian.

So really, what’s the diff?

Ah, who knows. My guess is it’s the type of wine used. Traditionally, it should be sweet Marsala (for Zabaglione). But I use whatever white I have on hand. You can also use a sparkling wine like Champagne or Prosecco.

So, uh, really, what IS it?

Sabayon/Zabaglione* is an extraordinarily easy-to-make dessert consisting of egg yolks, sugar and wine. It is served warm, usually atop something else (more often than not, it is fresh berries).  I love this dessert because it is so easy, can be made to order, is always impressive and has no leftovers.

I like to use Emeril Lagasse’s recipe because it makes a relatively small amount.

* You can also make a savory Sabayon, but I know absolutely nothing about this except I’m assuming you’d use a drier wine and nix the sugar.

Sabayon

From Emeril Lagasse
Serves 4

Ingredients:
2 large egg yolks
2 tablespoons sugar
1/4 cup white wine

Steps:
1. Fill a 1-quart saucepan half-full with water over medium heat and bring to a simmer.

2. Place all ingredients in a medium stainless steel bowl and whisk until well combined. Place the bowl over the saucepan and continue to whisk until the sauce is thick and doubled in volume, 3 to 5 minutes. The sauce should be thick enough so that it will support a ribbon of sauce trailing off the end of the spoon when lifted.

3. Serve warm over berries, poached fruit or whatever accompaniment you like in small bowls or decorative glasses.

Enjoy!
Ms. Pantry Raid

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