Delicious Geography: From Place to Plate by Gary Fuller & T. M. Reddekopp

Author:Gary Fuller & T. M. Reddekopp [Fuller, Gary & Reddekopp, T. M.]
Language: eng
Format: epub
Publisher: Rowman & Littlefield
Published: 2016-04-13T04:00:00+00:00

Food for Thought:

“There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea.”

—Henry James

Recipe for:

Very English Tea Sandwiches Rogue Pirate Picnic Sandwich

Very English Tea Sandwiches Rogue Pirate Picnic Sandwich

This one was one of those chapters where I looked at my dad and asked, “Really? I mean really?” With not a morsel mentioned, I have had to come up with a creative idea. So—here goes!

The Sandwich Islands are British, so I decided to write a recipe for the very British traditional tea sandwich, revered throughout the land for the afternoon ritual of slowing down after a hard day’s work. Farmers would come in from the fields during the long summer hours to share a meal with their families and then head back out until the sun faded in the sky.

I then realized that I could never do justice to their sandwich because I always go rogue and don’t adhere to the traditional “tea sandwich.” I don’t cut off the crusts or stick to one flavor, or for that matter use plain white bread at all (ever), in fact this is not a recipe for “sandwiches”—it is for one giant-sized sandwich.

So being rogue in a British protected area would be like a pirate, right? And pirates aren’t civilized enough to have a tea party, but maybe they could have a picnic—because these sandwiches are big, chewy, on sourdough, bursting with lots of different flavors, and then pressed with a brick—sounds like a pirate picnic to me (or just a picnic with a lot of boys who don’t have proper tea manners yet—which I swear I know nothing about!).

You can make this sandwich a day ahead—just don’t add the feta spread until an hour before you serve it—you don’t want it to get soggy, but you want time for the flavors to connect and the bread to get some of the flavors absorbed. For the bread, you want something that will have a bubbly, open crumb when you cut into it, but with a nice firm crust. You can use any shape or size loaf you want.

Ingredients

A large loaf of good, crusty bread

1 tablespoon Dijon mustard

3 tablespoons balsamic vinegar

½ cup EVOO

Salt and pepper to taste

½ cup olive paste, you may buy this prepared or you can make the recipe that follows

Eggplant sliced in ¼-inch-thick rounds, brushed with oil and baked at 350ºF until browned and soft but not shriveling up, about 12–15 minutes

Marinated artichoke hearts, drained and rough chopped

Fresh spinach leaves, one bunch (about 2 cups)

Fresh basil, one bunch, sliced in chiffonade (about 1 cup)

Roasted bell peppers, 3 (recipe in chapter 14, page 141)

Feta cheese spread (recipe follows)

½ lb. prosciutto, thinly sliced

¼ lb. salami, thinly sliced

Olive Paste

Ingredients

½ cup black olives

½ cup green olives

½ cup Kalamata olives

1 tablespoon EVOO

2 teaspoons capers (rinsed if you find them too briny)

My Method

In a food processor with the blade, buzz together all of the olives with the EVOO. Stop machine and stir in 2 teaspoons capers. This is now ready for the sandwich.

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