Tag Archives: Olive Oil

Baking, Burrata, Food, Olive Oil, Pesto, Pizza, Pizza dough, Portobello mushroom, Prosciutto

Prosciutto Pizza with Pesto and Portobello Mushrooms

June 19, 2011 Andy 4 Comments

We recently went on a short weekend getaway to Santa Barbara, and on the way home we decided to stop by the Mario Batali pizzeria in Los Angeles called “Mozza.” We shared a Fried squash blossoms with ricotta pizza which was excellent, but did lack a little bit of oomph. It was bland I guess, but good. We were sitting at the bar, watching the chefs prepare the dough, and learned a new technique to keep the bubbles in the edge. So we thought we would give it a try, and make a similar pizza in style, but with much more taste in it.

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BBQ, Fava beans, Food, Garlic, Lemon, Lemon juice, Lemon zest, Olive Oil, Pepper, Rosemary, Salt

Grilled Fava Beans with Herbs and Lemon Zest

April 13, 2011 Andy Leave a comment

NO matter how much we want to push the envelope for sandwiches, we can’t possible fit this posting into that category. However, after growing fava beans over the winter (they call it winter here in San Diego, but it’s really similar to spring in Denmark), we have a tremendous harvest. Wendie came up with an amazing recipe for fresh fava beans, and in a moment of optimism, we decided to make a youtube video of the entire process.

And so, ladies and gentlemen, for once we have a non-sandwich recipe, and a video to go with it. Please let us know if this is something you want to see more of in the future, and what you think of the video. Wendie didn’t want me to tape her head for some reason, but if we do more I’ll make it happen to avoid further ‘headless presentations’ 🙂

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Baking, Beech mushrooms, Closed sandwiches, focaccia, Food, Meatball, Mozzarella, Olive Oil, Roasted garlic, Sandwiches, Thyme, Vegetables

Meatball Sandwich with Sautéed Beech Mushrooms

January 10, 2011 Andy 1 Comment

There is something oddly alien and organic about beech mushrooms that just makes them pop in photos. As an added benefit, they also taste really good, and you can usually pick up a bunch from your local Asian grocery store. Cut of the base where they are all connected and treat them like ordinary mushrooms after that. This sandwich brings out the best of the mushrooms, because they are so prominent compared to the other ingredients. We opted for a brief sautéing with olive oil and thyme.

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Breads, Brie, Ciabatta Roll, Duck, Food, Frying, Green Onion, Lingonberry, Multigrain loaf, Nectarine, Olive Oil, Paniniing, Potato bread, Pugliese, Rosemary-Garlic bread, Rosemary-Olive bread, Rustic white bread, Sandwiches, Soft white bread, Sourdough

“Little Ujin”: Roasted Duck Panini

January 7, 2011 Andy 1 Comment

After a visit to the local 99c Market (Asian grocery store), we got inspired by their roasted ducks and decided to make a panini sandwich. We have to admit though, the duck was of pretty poor quality which ruined the sandwich once we ate it, but if we had had a decently home-roasted duck we both feel confident this would have been a great sandwich. We also partly made this because of Ujin, who at the time had been interviewing us for an article in a Chinese youth-magazine. Respectfully we named the sandwich after her.

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Anchovies, Arugula, Baking, Breads, Food, Garlic, Goat cheese, Lemon, Lemon zest, Mozzarella, Olive Oil, Onion, Pepper, Pizza dough, Salt, Thyme, Vegetables

Anchovy Pizza With Fluffy Goat Cheese ‘La Lemon, Mozzarella and Arugula

December 16, 2010 Andy Leave a comment

I love it when I can turn Anders on to new and/or previously unloved foods. Much of our experience of food comes from our earliest introduction as children and it seems that taste memory is the longest memory. He must have had a bad introduction to anchovy as a child and hated it because he just cannot abide the stuff. Well he couldn’t until he had this pizza. Still, I can see how a child would be unenthusiastic about anchovies – salty, oily, and fishy. Lucky for me I wasn’t introduced to this taste trilogy until I was in college. A Bulgarian friend gave me a slice of fresh bread with butter and anchovies sprinkled with lemon juice. It was a delight and I have loved it ever since.

This pizza made an equal convert out of Anders: anchovies, with lemon slices, mozzarella, goat cheese and caramelized onions. The look on his face when I mentioned it – consternation. The look after his first bite – rhapsody!

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Chicken, Chicken Salad, Fennel, Food, Fuji Apple, Garlic, Lemon juice, Mayonnaise, Mustard, Olive Oil, Onion, Parsley, Pecans, Pepper, Rosemary, Salt, Sour cream, Tarragon, Thyme

Chicken Salad with Apple and Pecans

December 12, 2010 Andy 2 Comments

Since this was my first attempt at chicken salad, I used a recipe from Food Network as my guide. But I changed it up tremendously to make it nearly unrecognizable. The chicken was grilled instead of poached; celery was replaced by fennel (celery is one of the few vegetables that I just don’t like); the herbs were doubled (many recipes are just too timid with the use of herbs); and some of the mayonnaise was replaced by sour cream (my attempt at a healthier and more tangy salad).

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Avocado, Baking, Beech mushrooms, Breads, Food, Mushrooms, Olive Oil, Parmesan, Pepper, Pickled ginger, Pizza, Pizza dough, Salt, Sesame seeds, Toppings, Tuna, Wasabe

Seared Ahi Tuna Pizza with Avocado and Beech Mushrooms

December 1, 2010 Andy Leave a comment

As one of our guests said when I won the weekly pizz-off pizza dinner with this pizza: “It’s not fair, no one can loose with seared tuna!” To be fair I have to concede the point I suppose, as even breakfast cereal with seared tuna would probably be awesome (someone try and let us know). The dough was new for us as our friends at Rossi Pasta sent us a few samples to cook with (Thanks guys). Probably one of our best tasting pizza’s ever.

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Baking, Beet root, Breads, Butter, Dark Rye Bread, Food, Fried onions, Liver pâté, Mushrooms, Olive Oil, Pepper, Sage, Salt, Sandwiches, Sweet dill pickles, Sweet Pickles

Warm Liver Patê Sandwich With Danish Bacon, Fried Onions, Sweet Pickles and Beets

November 18, 2010 Andy 1 Comment

Unlike many of my American friends who were tormented by liver as children, I actually do like liver. Well, I do if either my mother or I made the dish. Oh… and I shouldn’t forget that liver breakfast served by the Pegasus hotel in Jamaica. At least, they used to when I frequented that place about 10 years ago. Liver just happens to be one of those dishes that can so easily cross the very thin line between sumptuous and sickening, light and leathery. This is especially true of cow’s liver, which I have been unfortunate enough to dive it only to find myself masticating like a cow! For that reason, I prefer to eat liver only from people whose cooking abilities I can entrust my liver eating palate only to – those who have consistently demonstrated the ability to respect that line of demarcation. Until I discovered liver pate, I thought that was a realm occupied only by myself and the chef at Pegasus. Liver pate is one of those dishes that are remarkably forgiving of overcooking. I’ve never made liver pate myself but have been happily eating it since Anders introduced me to it on my first trip to Denmark a few years back. It is the key part of one of his favorite smørrebrød items.

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BBQ, Breads, Burger, Cabbage, Carrot, Ciabatta Roll, Cilantro, Cilantro mayonnaise, Food, Garlic, Ground beef, Mayonnaise, Nutmeg, Onion, Pineapple, Raisins, Salt, Sandwiches, Scallions, Scotch bonnet pepper, Sugar, Thyme, Vinegar

Jamaican Jerk Burger with Grilled Pineapple and Cabbage Salad

November 3, 2010 Andy 1 Comment

The quintessential American sandwich is the hamburger. That despite the fact that in nearly a decade of living here, I have yet to see a burger made with ham. Anders and I have very little experience with making burgers but as the owners of this blog, and having adopted America as our home, we have to powerful reasons to address this deficiency. And what better day to do that than on the grilling day of the year – Fourth of July. I know, I know – I am six months late in posting this entry.

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Anchovy paste, Butter, Cayenne pepper, Cornichons, Crème Fraîche, Cucumber, Dark Rye Bread, Egg, Fish, Food, Fried Sage, Frying, Lemon, Lettuce, Mayonnaise, Mustard, Mustard (Whole grain), Olive Oil, Open Faced Sandwiches, Paprika, Parsley, Pepper, Remoulade, Roll, Salt, Sandwiches, Shrimp, Soft white bread, Sour cream, Sourdough, Tarragon, tilapia, Tomato

Sandwich: Fried Fish Fillet With Remoulade

October 28, 2010 Andy Leave a comment

This past week one of this blogs co-founders celebrated his birthday and was given a party that in true Amazing Sandwich style. Anders was not only born in Denmark but spent most of his life there and it is his and that country’s commitment to the sandwich that served as the inspiration for our blog. Denmark is the world that has transformed this humble meal to gourmet standards. So it was only appropriate that Anders’ birthday be celebrated with an ode to the smørrebrød. So last week saw me scurrying about to purchase the necessary ingredients that would make Ida Davidsen proud. Ida Davidsen is the Grande Dame of Danish smørrebrød and operates a Michelin-starred restaurant devoted solely to this national dish. We planned on three of Anders’ favorite Danish smørrebrød: leverpostej (liver pate), Fiskefilet med remoulade (fillet of fish with remoulade) and frikadeller (meatballs). Today’s entry will be devoted to the fiskefilet. I know you are thinking – what could be so special about a fish fillet? Let me tell you my friend, this is no mere fish on bread. The preparation, construction and… alone took me hours. We had 14 at our party and so in making for your own, you’ll need to adjust the ingredients accordingly.

Classic Danish fish-fillet open faced sandwich

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