Rosemary Roasted Brussels Sprouts with Red Grapes

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Who would have guessed that a massage would give me my next recipe idea? Rosemary Roasted Brussels Sprouts with Red Grapes.
Rosemary Roasted Brussels Sprouts with Red Grapes


My birthday was a little over a month ago and Tim got me a Hot Stone massage. First let me just say this……try one! It was fabulous.

Rosemary Roasted Brussels Sprouts with Red Grapes

After years as a bartender I can strike up a conversation with anyone about anything and I’m always ready to talk about What the Forks for Dinner? Angela was my masseuse and was excellent. If you are local call Sauk Valley Massage Therapy and schedule a massage with Angela. Continue reading “Rosemary Roasted Brussels Sprouts with Red Grapes”

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Chile-Cumin Lamb Meatballs

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These meatballs are the bomb!…… Chile-Cumin Lamb Meatballs is a recipe I got from Epicurious and Chef Seamus Mullen.


Chile-Cumin Lamb Meatballs

Spicy, smokey, meatballs bursting with flavor. Yogurt and cucumber make a cool and refreshing contrast to the the spicy meatballs. Perfect appetizer or main dish. Chile-Cumin Lamb Meatballs can be made ahead making them a great company recipe. Continue reading “Chile-Cumin Lamb Meatballs”

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Tuna Pan Bagnat

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So you have a can of tuna…..you need lunch, or a light supper….. Tuna Pan Bagnat.


Tuna Pan Bagnat

Pan Bagnat (pan ban-Yah) wet or bathed bread, is a specialty of the Provence region of France. Traditionally a round wheat bread is stuffed with the classic Salad Nicoise ingredients…. tuna, anchovies, tomatoes, eggs, olives, red onions, capers, garlic and olive oil.

Tuna Pan Bagnat

Crusty bread, in this case my fav ciabatta, soaks up a yummy vinaigrette made from anchovies, garlic, dijon, balsamic, and olive oil. Use the best olive oil you can, especially when making a vinaigrette.

Tuna Pan Bagnat

For extra crunch, I tossed thinly sliced english cucumber slices into the vinaigrette and let them soak up the flavor while I prepared the rest of the sandwich.

Tuna Pan Bagnat is easy to make, portable, and can be made ahead. In fact, the longer it sets the better it gets. Perfect for a picnic, or make one on a french baguette, and you can have lunch for several days…..if it lasts that long.

Tuna Pan Bagnat

Admittedly, I am not a huge sandwich fan, Tim on the other hand is. I have no particular reason, but a sandwich is not always my first choice. Perhaps I have been swayed, this truly was delicious!

In keeping with tradition, I pressed the sandwich, meaning after I wrapped it,first in parchment paper, then tin foil, I placed two cast iron skillets on top and let it sit. Pressing makes sure all the flavors “bathe” the bread.

Tuna Pan Bagnat

We pressed our Tuna Pan Bagnat for just a few hours. I can only imagine how good it would be left over night. So, take a trip to the Provence Region of France with Tuna Pan Bagnet…..Bon Appetit!

Tuna Pan Bagnat
Author: 
Serves: 2
 
Ingredients
  • 3 anchovy fillets, minced
  • 1 large garlic clove, minced
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon Dijon mustard
  • Pinch of salt and freshly ground pepper
  • 3 tablespoons extra virgin olive oil
  • 2 ciabatta buns, halved (I toasted mine lightly)
  • ½ english cucumber, thinly sliced
  • 1 medium-size, ripe tomato, sliced
  • ½ small red onion, sliced
  • 1 - 5 ounce can tuna packed in oil, undrained
  • 2 tablespoons kalamata olives, chopped
  • 1 tablespoon caper, drained
  • 8 large basil leaves
  • 2 hard-cooked egg, peeled and thinly sliced
Instructions
  1. Whisk together the anchovies, garlic, vinegar, mustard, salt and pepper. Slowly drizzle in oil, whisking constantly.
  2. Slice cucumber thinly then add to vinaigrette and toss well.
  3. In a small bowl gently mix the tuna, olives, and capers, trying not to break up the tuna too much.
  4. Spread half the cucumbers on bottom of bread. Top with tomato and onion slices, then with tuna mixture, basil, olives and egg slices. Top egg with remaining cucumbers. Cover with second bread half and firmly press sandwich together.
  5. Wrap sandwich tightly in foil, waxed paper or plastic wrap, then place in a plastic bag. Put sandwich under a weight such as a cast-iron frying pan. Weight sandwich for 7 to 10 minutes, then flip and weight it for another 7 to 10 minutes. Unwrap and serve immediately, or keep it wrapped for up to 8 hours before serving.

 

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