FoodFunk.ca

So I guess for the next little while at least, we’ll focus on sandwiches that work well with cheese.   Peanut butter is also an excellent sandwich glue but not allowed in most schools and extra-curricular programs because of some kids with very severe allergies.

Alexandra’s Muffaletta Sandwich

Olive salad:

3 tablespoons chopped black olives

3 tablespoons chopped pimento-stuffed manzanilla green olives

1 teaspoon chopped capers

1 tablespoon sweet relish

1 teaspoon olive oil

juice of half a lemon

1/2 clove of garlic finely chopped (Alex loves garlic but leave it out if your kid doesn’t)

dash of pepper

Mix all ingredients together in a bowl.  Try not to eat it all before you make your kid’s sandwich.

For the sandwich

Two slices fresh bread

Several thin slices of provolone or mozzarella cheese

1 slice mild mortadella

1 slice ham

Spread a bit of olive salad on both pieces of bread and top with a layer of provolone cheese.  Place under a broiler for 15-20 seconds until just starting to melt.   Remove and place the slice of mortadella on one half of the sandwich and the ham on the other.  Put some more provolone on the either the mortadella or the ham, and place that slice under the broiler to just melt it.   Remove and slap the two slices together while the cheese is still warm.  Slice in two pieces and hope for the best.  I mean, geez, she’s four.

Linguine with local tomato and zucchini with some chorizo sausage, hot pepper flakes and romano cheese.  A very summery pasta.  Local tomatoes are looking great right now and a lot more veggies are showing up at local farmer’s markets.  It’s the most happiest time of the year.

It’s not often I post pics of food I didn’t assemble myself but this is definitely worth a mention.  Clams and a side salad from Ye Olde Towne Pub in Annapolis Royal, Nova Scotia, one of my favourite resto-pubs anywhere.   Combined with the Boardwalk Cafe in Digby, it’s well worth a trip over to the Annapolis Valley for some great food.  Plus my parents live there but whatevs.

Wolfhead Smokers Smoked Salmon on homemade toasts (my own hamburger buns that were left over from the day before) with goat cheese spread and capers, served with a side salad of mesculin greens with local strawberries and a raspberry vinaigrette.  I didn’t aim to get all fancy, it just kind of happened.

The first of the local Jemseg strawberries.  So gobbly good.  We’ve eaten so many pints we’re all red in the face.

Steak and egg.  Leftover steak is great for breakfast.  It’s the new leftover pizza.  Or something.

A plate of nachos with chorizo sausage, red bell peppers, black olives, melted cheddar, fresh salsa and hot sauce that’s the size of a dinner plate? Okay!

Pornography.  I’m as offended as you are.  Okay, maybe less, but still.

Dry aged steak the size of a dinner plate? Okay!

Shrimp and vegetable skewers.   Just season with olive oil, salt and pepper and grill, then hit them with fresh lemon when they’re done.  Even a cave man could do it, and they’re total idiots with lots of hair.