Cooking Method: Frying
Pita Smash Burger by Foodie’s Chef Laura Brennan
I can’t really explain my fascination with smash burgers, (to wit, my recent ‘Mushroom Smash Burger’ recipe), but I think it must be in the name: ’smashed food’ elicits a giggle. So, with no further pondering, I present a Middle Eastern inspired smash burger: the seasoned beef is cooked in a searing-hot sauté pan with a piece of pita bread on top that smashes the beef-ball into
a flattened, smashed burger. Google a YouTube video to watch the process (“pita smash burger”).
Curried Salmon Cakes by Foodie’s Chef Laura Brennan
Fish cakes. I’m guessing that crab cakes come to mind first, but do give the humble salmon cake a try. I’ve made them here with fresh cooked salmon, but they can be made with leftover salmon...if you have some roasted salmon filet left over from a baby shower buffet, for example.
(I did.) And chilling the cakes before pan-frying them will help them keep their shape.
Fried Tomato Sandwich by Foodie’s Chef Laura Brennan
Begin by making the cream cheese spread. You can mix it in a bowl by hand or in a mixer.
Using the mixer will give you a ‘whipped and airy’ texture. (Alternately, you can whip it in a
food processor, but remove the whipped cream cheese to a bowl and fold in the seasonings by
hand.)
Stir in the scallions or chives or whatever ‘allium’/onion you are using. Add the grainy mustard
and a pinch of kosher salt and a couple of twists of the peppermill. Taste, adjust seasoning, set
aside.
The tomatoes. Wash, dry and de-stem the tomatoes. I used a medium-sized tomato so my
slices would fit neatly on my bagel half and additionally smaller tomato slices are easier to cook.
But, that’s just me!
Carefully remove the tomato cores from each tomato. Slice each tomato into ½-inch slices and
lay out on paper towels for 10-15 minutes to absorb some of the moisture.
Using a fork, beat 2 large eggs in a small bowl with a pinch of salt. Add 1 ½ tablespoons
vegetable oil to the eggs and whisk until everything is thoroughly combined.
Toast and butter the bagels. Set aside.
Cook the bacon, if using. Set aside.
Put the greens in a bowl and set aside.
Have the salad dressing and your tossing utensils at the ready as well.
Panko-coat and fry the tomatoes. Choose two shallow dishes or small pans with 1-inch-high
sides. Put half the panko crumbs in one dish. Use your palms and crush the panko a bit, just to
make it a bit finer. Add half the flour to the other dish and lightly season it with a small pinch of
kosher salt and a bit of black pepper.
One by one, dip each tomato slice into the flour and pat/shake off the excess.
One by one, slip each tomato slice into the beaten eggs, turning over to coat bottom side. Hold
up each slice with a fork, to let excess egg fall back into the dish.
One by one, lay each slice in the panko crumbs and turn over to coat completely. Gently pat
the crumbs onto each tomato slice. Remove each coated tomato slice to a clean dish in
advance of frying.
(Note: Add more flour and/or panko crumbs to each dish as needed.)
Choose a large sauté pan and set it on the stove on medium heat. After it has warmed up for a
couple of minutes, add 2-3 tablespoons of oil to the pan and heat the oil until it just begins to
shimmer but before it starts to smoke. Carefully add the tomato slices to the pan, one-by-one.
The heat should be medium-high. Cook each tomato slice until crispy and browned. Turn each
slice over to brown both sides. Add more oil to the pan as necessary. Remove each cooked
tomato slice to a dish and lightly season with salt & pepper.
Build the sandwiches. Spread each toasted & buttered bagel-half with a generous dollop of
seasoned cream cheese. Lay slices of still-warm bacon (if using) on each bagel half. Toss the
greens with dressing and put a bit on each bagel. Finally, pile crispy tomato slices on top of
each bagel.
Eat while still warm and over a plate to catch the juices!
Chicken Cordon Bleu Sandwich
This sandwich is a riff on the classic French Chicken Cordon Bleu. In the original, a boneless chicken breast is stuffed with cheese and ham, then coated in bread crumbs and pan-fried. This sandwich version adds a sauce; a remoulade, (think French tartar sauce), melts the cheese on top of the crispy-cooked chicken tenderloins and drapes thin-sliced ham on top. brioche bun adds more crunch and ‘mouth-luxury’!
Pork Milanese with Roasted Butternut Squash and Fig-Balsamic Glaze By Foodie’s Chef Laura Brennan
“Milanese”: in the style of Milan. It’s the technique of breading and pan-frying (aka sautéeing) a cutlet of thinly sliced veal, chicken or pork. The results are crispy, moist and irresistible.
There are a couple of “chef hacks” that can help you in your quest for excellent results.
First, start with ½ inch (or thinner) cutlets. Lay them flat on your cutting board and cover with a piece of plastic wrap. Using your closed fist, gently pound each piece a bit flatter. Resist the urge to pound them super-flat with a meat bat or rolling pin. While it may be cathartic after a long day, it pounds the juices out of the meat and it’s too thin to get a good solid bite of crispy meat in the finished product.
Potato Pancakes (aka Latkes) by Foodie’s Chef Laura Brennan
I hope you saved some of the fresh applesauce that you made from the previous recipe!
These crispy potato cakes are delicious with applesauce and sour cream or for something a bit more ‘fancy’, try them with smoked salmon and crème fraîche. The deliciousness in a potato pancake lies in its crispiness—make sure your pan is heated, that the oil is heated (but not smoking) and that there is enough oil for the pancakes to move freely in the pan. Control of these factors, which takes some practice, yields crispy latkes. I hope you find satisfaction in improving your culinary techniques; as that “Ah ha” moment when you suddenly have both clarity and results is a huge part of the joy of cooking.
