I made these for our trip to Indianapolis for Superbowl weekend back in February and in the craziness of that trip totally forgot about them! French baguette spread with a homemade chive remoulade piled with italian ham and soppressata, fontina cheese, arugula and fennel… these subs were out of this world! I made a whole baguette into one giant sub and cut it into pieces which we packed in a cooler and enjoyed the whole way there. If you’re going to be picnicking this weekend or traveling to see friends and family, I really suggest packing these for your trip… you’ll be amazed what a different it makes having great food on the go! Click here to get the recipe and see how it’s made!
We recently invested in a French style mandoline and I can’t even begin to tell you how much we’ve used it already. My favorite thing about it is that we can take vegetables that we’d normally have to blanch or steam and we can shave them so thin that we eat them raw. This dish combines one of my new favorite things (seared sea scallops) with a delicious shaved salad of english cucumbers and fennel mixed with fresh herbs and grapefruit. By using fresh grapefruit juice at the end to deglaze the pan and make a reduction, everything comes together in the most amazing way. The crispness of the shaved salad pairs perfectly with the tender scallops and the tart grapefruit. If you follow me on twitter then you saw the remains of this dinner the other night, let’s just say we ate every thing short of licking the plate! The shaved salad would be amazing by itself or over another protein if you don’t like seafood (I think it would be perfect over some poached chicken breast). This recipe makes enough for 2 people as a main dish or 4 for a first course. Click here to get the recipe and see how it’s made!