Honey Strawberry Sandwich & Minted Carrot Salad

February 20th, 2010 / comments 12

Honey in the morning, honey in the evening. Honey is a staple in my Sicilian kitchen.  I drizzled this light, delicately scented gift from the bees onto rustic breakfast sandwiches.
Pt a honey bee c egbert Honey Strawberry Sandwich & Minted Carrot Salad

Assembly was a breeze – toasted crusty ciabatta bread + a layer of marscapone + strawberry slices + honey = sticky fingers and a delicious way to start the day.

strawberry honey sandwich Honey Strawberry Sandwich & Minted Carrot Salad

For a simple salad to accompany pasta minted carrot salad was a perfect contrast. I put it together before I began to cook the pasta so that the dressing would wilt the carrots a bit. Here’s how I did it: … read more

On-the-Road Picnic & Vegetarian Sandwiches

February 9th, 2010 / comments 4

The car is packed, the fridge is empty, our on-the-road picnic is ready and Rosie is in the closet. Like most golden retrievers, she loves people and parties, swimming and fetching sticks, she is easy going and intuitive so when she saw the suitcases she headed for the closet.

Rosie 01 On the Road Picnic & Vegetarian SandwichesRosie knows that we are going on a trip. She hates the car. We will have to push, pull, cajole and ultimately lift her into the car where she will tremble and cower until we arrive in Virginia where she will have a holiday with her brother, our son Noah, and his family until we return in April.

Although Rosie refuses all food during a road trip, we don’t. The interstate highways are certainly engineering marvels but when it comes to food, other than the enormous array of salty, deep fried, processed, corn syrup sweetened, preservative laden and packaged foods there is NOTHING to eat. So I have packed an on-the-road picnic.

The picnic will start with a mid-mourning snack of apple slices smeared with peanut butter and topped with a generous grind of flax seeds. For lunch we will have veggie sandwiches, inspired by a room-service meal that I had when Charles and I were traveling in India. For three weeks, we had eaten nothing but traditional Indian food and had spent every minute soaking up the sites, smells, history and charm of India. The morning we checked into the very Victorian, Taj Hotel across the road from the Gate of India in Mumbai, I realized that my in-box was filled to overflowing. I needed to step back from the wonders of India for twenty-four hours, so I closed the pink chintz drapes, crawled into bed and pretended that I was at home in Vermont.

V Carrot 01a c egbert1 On the Road Picnic & Vegetarian Sandwiches

After hibernating for seven hours, I was hungry but unwilling to leave my nest. The room service menu was filled with curries and so was I. Luckily, there was a child’s menu that offered a ‘Mild Vegetarian Sandwich’. Described as English vegetables on toasted brown bread, it sounded perfect and it was. Here’s how I made it for our on-the-road picnic: … read more

Roasted Vegetables – Cinderella in the Kitchen

November 25th, 2009 / Comments 1

I was alone, sitting near the wood stove, feeling like Cinderella, but rather than wishing for a prince with a glass slipper, I was wishing for dinner.

J Castle rect Roasted Vegetables   Cinderella in the Kitchen

I wanted comfort food that celebrated autumn, a dinner with complex flavors and one that was low in calories. Since the pumpkin carriage was out of service, dinner had to be created without a trip to the market. Wishing wasn’t working. I needed to think.

A baked potato dinner was a possibility. Preparation would be simple – washed and baked, the potato would be ready to top with yogurt. It was a low calorie meal but not wonderful. I wanted a dinner that looked as if my fairy godmother had been hard at work.

I considered macaroni and cheese but that required too much preparation, too many pots and I didn’t have a magic spell that would make it delicious AND low in calories. Microwaved popcorn and a grilled peanut butter and jelly sandwich came to mind. But, even the mice in the kitchen expect more for dinner than that.

It was getting late and I was hungry. I looked for inspiration in the refrigerator and found carrots, turnips, a small butternut squash, half a cauliflower, a couple of parsnips and a handful of washed lettuce.  If a single pumpkin could be magically transformed into a carriage, surely this collection of vegetables could be transformed into dinner.

cornucopia c egbert Roasted Vegetables   Cinderella in the Kitchen

The clock chimed seven and a wizard idea occurred to me. I could roast the vegetables with potatoes, onions and garlic, season them with olive oil, butter, dried rosemary, salt and pepper and dine like a princess in less than an hour.  Here’s how I did it:

… read more

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