BLTs with Basil Aioli and Five-Minute Grilled Flatbread

BLT sandwich on quick grilled flatbread
I love the Vogue food writer Jeffrey Steingarten, and one of my all-time favorite pieces from his book “It Must Have Been Something I Ate” is the one about his search for perfect pizza, which, in true Steingartian fashion sends him on a mission to reproduce the flavor and taste of a true Neapolitan-style pizza crust at home.

Steingarten estimates that in order to achieve blistered, dense and delicious crusts a person needs to simulate the heat of a true wood-fired oven that can achieve extremely hot temperatures, somewhere in the range between 650 and 950 degrees, which proves to be just about impossible to accomplish unless you happen to have a heavy-duty commercial oven. His most successful attempt turns out to be firing up a Weber charcoal grill and placing a pizza stone directly on the rack; when the charcoal is arranged properly (more toward the sides of the stone than piled right under it) your everyday barbecue grill is transformed into a little pizza oven. I tried this method and it seems to work pretty well.

After browsing through a new cookbook called Grilled Pizzas and Piadinas yesterday and getting hungry, I made a simple unleavened dough and lit the grill. I actually wanted to make hot BLT sandwiches for dinner, and thought the bread would be an interesting twist. And since it was so spur of the moment, the dough recipe was a good choice since it doesn’t require yeast or rising time. It doesn’t have the fermented flavor that a good yeasted pizza or flatbread has, but for a quick, interesting meal it was satisfying and fun to make.

This method of cooking on the grill would work with any dough you have, even prepared pizza dough from the bakery or grocery store. I’ve also used this very easy recipe for 5-minute pizza dough from Sara Moulton with excellent results.

BLT’s with Basil Aioli on Grilled Flatbread

Prepared pizza dough or Piadina dough (recipe follows)
Basil Aioli (recipe follows)
Fresh arugula or other greens
Cooked bacon
Sliced ripe tomatoes

Light your charcoal or gas grill to medium-high, arranging coals around edges of the grill once they are hot and glowing. (use long tongs and a heavy-duty oven mitts for this). Place a pizza stone on the rack and heat until a drop of water sizzles and evaporates on contact.

Cut the dough into 3-inch pieces and roll them out on a floured surface into roughly 6-inch diameter rounds.

Place the dough on the stone and cook until both sides are browned and blistered, about 2 minutes per side.

Remove from the stone and spread each with some Basil Aioli. Top with greens, bacon and tomatoes. Fold over loosely and eat like a sandwich.

Basil Aioli
1/2 cup mayonnaise, regular or reduced fat ( I prefer Hellmann’s)
1/4 cup chopped fresh basil
1 small garlic clove, crushed
1 teaspoon fresh lemon juice
Salt and freshly ground black pepper, to taste

Combine all ingredients in a small bowl. Cover and refrigerate for up to one day.

Piadina Dough (Instant Unleavened Pizza Dough)
Adapted from Grilled Pizzas and Piadinas by Craig W. Priebe

1 1/2 cups unbleached flour
3/4 teaspoon salt
2 tablespoons extra-virgin olive oil
1/2 cup water
1 teaspoon fresh lemon juice

Combine all ingredients in a food processor fitted with the dough blade. Process just until the dough comes together, about 15 pulses. Dump the dough on to a floured surface and knead until soft and springy. Cover with plastic wrap to rest for about 15 minutes.

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Edamame Dip with Asian Flavors

A simple spread


I have a tendency to wait until the last minute to get things done. I usually chalk it up to my spontaneous nature, but I know it’s really a symptom of literally having too many things on my plate.

Last night we had some friends over for dinner, and as usual, I left the idea of an appetizer up in the air. Coming up with the perfect little nibble before the main meal is served can be tricky – you don’t want to put out too much food since it’s better to keep your guests a tiny bit hungry, but at the same time, there should be something available to help absorb the alcohol from the welcoming cocktail or first glass of wine. Plus there’s always some other thing that needs to be done, like making salad dressing or setting the table.

I usually solve the problem by putting out little dishes of olives or roasted, spiced nuts. They’re both satisfyingly salty, not too filling and will please the vegetarians and omnivores alike. But after going through my freezer yesterday and finding some half-full bags of peas and edamame, I thought I’d use them up to serve with crackers when our friends arrived.

This turned out to be a great idea – I created a quick, last minute homemade appetizer recipe instead of serving the usual tub of hummus dip, with most of the ingredients already on hand in the freezer and pantry. It could be that we were all hungry, but this disappeared in no time.

Edamame Spread with Asian Flavors

8 ounces frozen, shelled edamame
8 ounces frozen peas
1/4 cup olive oil
2 teaspoons tamari or soy sauce
1 crushed garlic clove
1 teaspoon wasabi powder dissolved in water
1/4 teaspoon cayenne pepper
Fresh lemon juice, to taste
Fine sea salt, to taste

Drop the edamame and peas in a medium saucepan of generously salted boiling water.

Cook until tender, about 10 minutes. Scoop out about 1/4 cup of the cooking water before draining.

Puree the edamame and peas together in a food processor along with the remaining ingredients, adding water 1 tablespoon at a time as needed to make a smooth, creamy consistency.

Sprinkle a little more cayenne over the spread before serving with rice crackers or flatbread.

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Pasta Primavera with Asparagus and Poached Egg, Locavore Style

photo by Josh Monken for Sauce

Simple Springtime Feast
I’m all about eating local now that our farmer’s markets are open for business and offering freshly picked spring vegetables like radishes and asparagus.

And I’ll find just about any excuse to eat fresh pasta, especially when the entire dish features ingredients that I’ve sourced locavore-style. I have a thing for oozy poached eggs, and using them as a topper for pastas and salads provides little extra protein and brilliant orange color.

I wrote a feature about this recipe which appears in the May, 2008 issue Sauce Magazine, which I had posted recently but have removed for copyright reasons – instead, you can read the original at the Sauce website.

photo by Josh Monken for Sauce
Fettuccine Primavera with Goat Cheese, Crisp Prosciutto and Poached Egg

4 thin slices prosciutto
4 ounces fresh goat cheese, softened at room temperature
2 tablespoons heavy cream
¼ cup grated Parmigiano-Reggiano cheese
Finely grated zest and juice from half a lemon
Fine sea salt and freshly ground black pepper
1 bunch asparagus, stems trimmed and sliced into 2-inch pieces
9 ounces fresh fettuccine or tagliatelle pasta
4 soft-poached quail eggs*

1. Arrange the prosciutto on a small baking sheet and roast in a 400-degree oven for about 10 minutes, or until crisp. Cool slightly and break into pieces. (prepare up to one day ahead – keep in a covered container at room temperature)

2. Crumble the goat cheese into a large mixing bowl. Add the cream, Parmigiano-Reggiano, lemon zest, juice, salt and pepper to taste and stir until smooth.

3. Bring 5 quarts water to a boil in a large saucepan and add 1 tablespoon salt. Drop in asparagus and cook until bright green and tender, about 3 minutes. Remove asparagus with a slotted spoon and add to the goat cheese mixture. Add pasta to the pan and cook 1 – 2 minutes, or according to directions. Scoop out a ladleful of pasta water (about 1/3 cup) and pour it into the goat cheese mixture, stirring to melt cheese and make a smooth sauce. Drain pasta and toss with the goat cheese until evenly coated with sauce.

4. Divide pasta between two serving bowls. Top with poached eggs and sprinkle with prosciutto.

Serves 2

* To poach eggs, bring a small skillet full of water to a simmer. Add a tablespoon of plain white vinegar. Crack eggs into the pan; keeping heat at a steady simmer (not boiling), cook eggs until whites are firm and yolks are just set, about 2 minutes for quail eggs and 4 minutes for chicken eggs. Remove with a slotted spoon.

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