Prosciutto and Tomato Open-Faced Sandwich

Some days, the best meal is a simple one.

This open-faced sandwich consists of a thick slice of Trader Joe's Rosemary Batard, spread generously with their Crushed Garlic and two slices of Prosciutto. Because my Cherry Tomatoes were so juicy, I preferred to eat them on the side, but they could easily be sliced in half and placed on top of the meat.

Delicious!

Food and Lunch and Sandwich and Quick Recipeand Meat and Pork

Quesadillas d'aioli, tomates et mozzarella

Three beauties of one gender.
Put eggs in the blender--
Too much oil, we need a mender!
You can add another yolk,
You can make a joke.
You can sip a glass of Coke
Or call your folks
And give a poke.
Add some tomatoes and some cheese
And broil it in the oven, please.

And voila my Doctor Seuss parody which the crazy Cook Sister! requested for this month's EoMEoTE. Unfortunately, we didn't find a mender for my liquidy aioli, so we drizzled it on our tortillas instead of smearing it on like mayonnaise. They were still delicious!

Next time, I would use one lemon, instead of two and considerably less olive oil. I have included the recipe I believe would work perfectly.

Quesadillas d'aioli, tomates et mozzarella

Aioli

3 Egg Yolks
1 cup Olive Oil
Juice of 1 Lemon
4 cloves Garlic, peeled
Salt and Cracked Black Pepper

Beat Egg Yolks in blender. If possible, depending on your blender, add Olive Oil while blender is on. If not, add it slowly, combining it and the Egg Yolks fully before adding more. When thick, add Lemon Juice and Garlic. Beat again, until Garlic is finely chopped. Season to taste with Salt and Pepper.

Quesadillas d'aioli, tomates et mozarella

8 Whole Wheat Tortillas
Aioli
4 Roma Tomatoes, chopped
Generous amount Mozarella, broken into 20 hunks
Salt and Cracked Black Pepper

Pre-heat broiler. Spread 4 Tortillas with Aioli. Place Tomatoes on top, spreading around evenly. Add 5 pieces of Mozzarella to each Tortilla. Add Salt and Pepper to taste. Top each with another Tortilla. Broil for 5 minutes, or until cheese is melted. Serve warm.

recipe + EoMEoTE + Vegetarian

EoMEoTE #7: Mom's Chopped Eggs and Onions

Chopped Eggs and Onions on Toast

There once was a meme for eggs on toast
That a South African gal did host.
Chopped onions and eggs,
Soon there'll just be dregs.
Now both poem and recipe I post.

This being the limerick edition of EoMEoTE (End of Month Eggs on Toast Extravangza), hosted by Jeanne of Cook Sister!, I have begun the post with a limerick.

Chopped eggs and onions is my family's version of egg salad. Mom's family served it instead of hard-boiled eggs dipped in salt water on Passover seders, but Gomps (Mom's Dad) liked it so much that I think of it as a year-round food. The raw onions give it a nice bite and you should definitely add generous amounts of salt and pepper. It's a great snack, breakfast, whatever! And, which I discovered because of this meme, delicious on toast!

This is Mom's recipe, taken from her cookbook, Gefilte Variations.

Chopped Eggs and Onions

3-4 tablespoons good Olive Oil
1 Onion, thinly sliced
Salt and Black Pepper
1 Onion, finely chopped
6 large hard-boiled Eggs, cut into eighths.

Heat Olive Oil in a skillet over high heat. Add sliced Onion and saute over medium heat, stirring occasionally, until golden. Salt and Pepper, then return from heat to cool.

Scrape Onion and Oil from skillet into a bowl. Chop coarsely. Add Eggs and raw Onion and continue to chop until mixture is well-blended, but still chunky. Add generous amounts of Salt and Black Pepper. If the mixture separates too easily, add more Oil. Chill well, removing it from fridge at least 15 mins. before serving. It's great on toasted Pain de Campagne (country bread) or scooped up onto endives or lettuce leaves.