Croque Shrimati (well, an updated Croque Monsieur)

I have never been a fan of French toast. It is too sweet a start for breakfast and too much of a single note for dinner. But, the egg-dipped sandwich is quite another thing. Rather than a croque monsieur, I have Indianified it, removed the ham and added mango jam or else very ripe mango. The result has enough protein to make a very filling breakfast with just the right amount of sweet to make it worthwhile. And, in case you are a real stickler, without the egg that is characteristic of the Croque Madame, using parallel structure, this should be called Croque Shri (Mr.) but as I am a Mrs. it became a Croque Shrimati.

Plan:
Take some lovely bread. We used homemade brioche (oh, I love making brioche.) Line one side with a very sharp cheddar. Spread very ripe mango or mango marmalade on the other side. Put the sandwich together, and press slightly. (I put a cast-iron skillet upon it.)

In a bowl large enough to hold your sandwich, crack one egg. Whip the egg well. Add a few tablespoons of milk until the mixture is the color of a spring chick (well, light yellow.) To this mixture add a little hot chili and a little amchur (green mango powder.)

Soak your sandwich in the egg.

Grill your sandwich on each side while weighing it down. Again, I used a skillet, but with a can to add extra weight. Turn and repeat.

Serve with mango pickle and/ or mango chutney.

And, if you love a mango, as OhioMom very astutely said about me, here's more:
Mango Feta Salad
Mango, Cream Cheese, and Basil Brioche Pockets
Mango Madeleines

Vegan Mango Pancakes with Shrikhand-style topping

Mango Cardamom Jam

Vegan Mango Cupcakes

I thought I would send this recipe on to the Mango Mania, the current Monthly Mingle by Meeta of What's for Lunch, Honey? (MMMM, kind of a tongue twister, huh.)

The Sandwich Experiments

When observed in their natural habitat, one finds that a toddler is a capricious individual prone to asserting his or her power over that which he or she can control. Food is the arena over which toddlers have the most control. No, I have not gone into writing bad child psychology papers. I was snowed in and bored. So, I decided to test a hypothesis. The difference between an educated guess and the scientific method is in the testing, and what better study subject than a baby stuck at home during a snow storm. I had this theory that Belle would eat anything if in the form of a sandwich.

So it began this morning. Last night Belle had sautéed greens, sweet potato, and pinto beans and rice. It was not a major success. So, this morning after her obligatory bowl of soy yogurt, I made her a sandwich of beans and rice and green between 1 piece of wheat bread cut in half and toasted. The sandwich was a rousing success.

But, a good study must involve repeated tests of course, and so the day continued with sandwiches for each meal and snack. At lunch, we had teriyaki vegetable sandwiches (thinly sliced carrot, kohlrabi, and cabbage). Again, successful, though Belle shared her sandwich with her dog. But, these vegetables, particularly the carrots, are often a success, so I wasn’t that surprised about this one.

After naptime, I was feeling a bit caged in and ambitious, so I made French toast with soy milk and cinnamon. I cut it in half and spread soy cream cheese and jam to make a decadent sweet sandwich. I offered it with canned mango puree. While this was a success, it really added some variables to the study. Belle does not really eat a lot of sugar. She had a little with her birthday cake; she had a few sips of pomegranate juice and orange juice; and the other day she snagged a bite of the Danish that was in by bag. But, does she ever have a sweet tooth. So, this almost doesn’t even count.

For dinner, I made decided to make pasta with sauce. This used to be such a successful meal, but it has been completely out of fashion with Belle now. So, I felt this would be a real test. I used a couple capers, diced tomatoes, diced kohlrabi, diced carrots, onions, garlic and celery. The whole bit was stuffed between a piece of garlic bread (using vegan margarine.) This to be was the greatest test of the theory. It really ultimately proved that while Belle loves bread, she will eat a little that she doesn’t plan to eat. She carefully chewed around the pasta to savor a day where she got to eat twice the amount of bread that usually gets to eat.

Barbequed Tofu Sandwiches, of a sort

My husband will never eat Tofurky, and damn straight, he says. He would however happily consume tofu stewed with konbu, kobacha squash with a side of wakami salad. That is closer to tofu in its natural habitat, apparently. Tofu in any East Asian style dish is acceptable. (I haven't really discussed with him if we will need to prepare tempeh in a South-East Asian style, but wheat-meat is something we have yet to discuss.) So, he would be more likely to eat Tofurky if it were not meant to be tofu turkey and instead roasted tofu. But, he is not really their market. They are reaching out to the veg people, who yearning for their childhood holidays searching for an alternate festive centerpiece. He, on the other hand, plans to brine and cook a turkey, free-range and what not, for every Thanksgiving forever. For him, tofu is an enjoyable food that any omnivore might enjoy on a trip to an Asian restaurant. And, it is this belief that fills him with dread when I fill my Heinen's cart with blocks of tofu. He fears that I might bring it home and serve it as I might a steak. And if that weren’t enough, I would bill it as “steak and potatoes.” For him, it is an issue of authenticity, intention, and honesty. Beans and franks, disgusting. Beans and tofu franks, lame.

So tonight, on the ride home, potato salad sounded good. Not, the mayonnaise and bacon one, but a warm one with vinegar, red onions, and capers. When I got home and started to work, I ended up going Korean fusion with the meal. This all began with a need for bahn-chan potato salad.

There was a Korean restaurant on Mayfield Road that I miss so sincerely. The food there was sporadic, but we were extremely, sometimes overly, loyal customers. They served a creamy potato salad as one of the little dishes that came out as you were seated. It was very rare. Apparently, the mayonnaise content would make it spoil, so they almost never made it. When that restaurant stopped making it altogether, I started making it at home. At the time, I had a friend from Korea, who was an excellent cook. I took her recipe and removed the ham (never been a giant fan) and added some crispy things.

This characterization makes it wholly unappealing, but that is more due to the inadequacies of my language rather than the recipe. My goal was to get a nice balance between creaminess, tanginess, and acidity. To accomplish this, I use small blue potatoes mashed with butter and buttermilk and then finished with some Japanese Kewpie mayonnaise, industrial wasabi, and mustard. For the crunchiness, I add carrots, cucumber, and daikon, all sliced oh so fine and dressed with rice wine vinegar and a pinch of sugar.

So, in the new dairy-free world, I mashed baked white potatoes with a pat of vegan margarine, soy milk, and soy yogurt. While warm, I added grated carrots and grated sun chokes (grown in America). I dressed the whole mixture with mustard, rice vinegar, and grape seed oil. The finished product was quite nice, but not the creamy lovely that I remembered. I think I might venture to the land of soynaise. I am not sure. I read on PPK, or in some of those ladies literature somewhere, they suggest I think the grape seed-naise or maybe they hate the grape seed-naise. I need to reread that…

All this writing about potato salad, and I have gotten lost about the topic of the post—the tofu. So, I wanted to make sandwiches. When I was pregnant, my in-laws had sent us a gift of pulled chicken from Montgomery Ribs (Bob Hope loved them.) I used to eat it on Heinen's toasted wheat hamburger buns with a yoghurt-curried-cole slaw. (Yes, everything I eat seems baroque. My husband says everything from my language to my taste in clothes leans heavily to the baroque.) But, I was trying to recapture that sandwich with dinner.

The result was wonderful. The tofu was grilled with nice crossed marks, and the barbeque sauce was sweetish like Korean galbi. I topped it with sautéed butternut squash sautéed with garlic, pickled red onion, thinly julienned carrots, and dry-sauteed mushrooms.

And, then halfway through the production of the components, I remembered a dish that Iron Chef Japanese made on the original show. I think it was the bamboo episode. Morimoto wanted to do a traditional American barbeque meal. He made a hotdog with catsup and French fries. The low-brow/ high brow result made the lovely female guest titter with joy. So, I decided to take the extra step and make fries, in this case butternut squash fries. They were so crispy and excellent that I fear that I will never get them quite so again.