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tea sandwich

By 10:43 PM , , ,

This September, Mark Bittman followed up last year's Food Matters book with a new robust companion cook book by the same name. It was pretty easy to embrace his doctrine about eating healthily by flipping the ratio of meat-to-vegetables and also increasing consumption of whole grains and legumes. In fact, a year later, I find it still really easy to adhere to and I haven't gotten bored with the recipes yet.

I was so excited to get my hands on this new collection of 500 recipes this fall, I could hardly wait to make my first dish, which was this Radish-Walnut Tea Sandwich.

Everything you see is run through the food processor. You make an arugula based pesto with walnuts as the binding fat instead of pignoli (pine nuts). Then the radishes are finely chopped into a spreadable scale. Schmear both fillings between a wedge of crusty bread, sprinkle with salt and pepper and go to town. The combination of the thick creamy pesto against the refreshing crunch of the radishes is just so simple and understated. It's an unexpected combination that's both light and satisfying. I'll probably experiment with a softer sliced sandwich bread next time to better compliment the textures of the two fillings.

I used to NEVER buy cookbooks that were absent of pictures or photos. But somehow Bittman single-handedly made me a convert, who can now cook from black and white print alone. Maybe it's all the episodes of The Minimalist (NYT.com) that I've watched or recognizing his curmudgeonly voice in his writing, but I trust his recipes completely. How can you not trust somebody who has the balls to publish a book that claims to tell you How To Cook Everything or How to Cook Everything Vegetarian. Who doesn't love an opinionated cook who won't steer you off course.

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  1. This looks amazing. I have to try it. I'm loving your cookbook too!