Princess on the Pea-Butter Sandwiches

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Water streamed from her hair down her clothes into her shoes, and ran out at the heels. Yet she claimed to be a real Princess.

“We’ll soon find that out,” the old Queen thought to herself. Without saying a word about it she went to the bedchamber, stripped back the bedclothes, and put just one pea in the bottom of the bed. Then she took twenty mattresses and piled them on the pea. Then she took twenty eiderdown feather beds and piled them on the mattresses. Up on top of all these the Princess was to spend the night.

–”The Princess on the Pea” by Hans Christian Andersen

“Princess pea-butter” sandwiches are specifically mentioned in the “Ever After High” stories. Turns out, they’re the most popular lunch food from the Castleteria! Check out our “Ever After High” episode here!

Princess on the Pea-Butter Sandwiches

  • 2 Cups Heavy Cream
  • 1 Cup Frozen Peas + extra for decorating
  • 2 Tbsp. Honey
  • 1/2 tsp. Lemon Juice
  • 1/4 tsp. Salt
  • Bread Slices
  • Asiago Cheese Slices

In a chilled mixing bowl with the paddle attachment, beat the cream on high for about 10 mins (put a large sheet of plastic wrap over the bowl & mixer so the liquid won’t splatter everywhere!). The butter solids & milk will separate. Beat until the solids form together. Strain the butter & milk through a cheese cloth (the butter milk can be used in other recipes) & return the butter to the mixing bowl.

Put the frozen peas into a food processor & pulse until the peas are broken into a sort of fine powder. Put this into the mixing bowl with the butter & add the honey, lemon juice, & salt. Beat on medium high for several minutes to combine thoroughly. Squeeze & strain again through the cheese cloth & put into a serving dish or container.

Lay a slice of cheese out flat & use a small sharp knife to cut a crown shape. Spread some of the pea-butter over a slice of bread, & then place the cheese crown in the center. Cut a whole pea in half, put a tiny bit of pea-butter on the cut side of it, & then fix it to the center of the crown. Store pea-butter in fridge with plastic wrap or lid. Before using, let it soften a little on the counter before spreading.

Listen to the episode! Fiction Kitchen Episode 52 : Hans Christian Andersen

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Pippi’s Meatball Sandwich

pippi-swedish-meatball-sandwich

On scrubbing vacation day (sounds fun), Pippi packs a lovely picnic for Tommy and Annika, including meatball sandwiches. I’m a huge meatball fan in all forms, and like playing around with different ingredients and techniques from different regions. Swedish meatballs are made with milk-soaked bread which keeps them nice and tender, and are mixed thoroughly so that they’re almost silky. They’re mostly made with a mixture of beef and pork, but as we don’t eat pork and had had beef earlier in the week, I decided to try them with ground chicken – and they turned out great!

Also, rather than cooking them in gravy, I made some Swedishy sandwich fixings – quick pickled cucumbers and a bright magenta beet spread.

Pippi’s Meatball Sandwich

Loooooosely based on Alton Brown’s Swedish Meatballs

For the meatballs:

  • 1 pound ground chicken
  • 1/2 an onion
  • 2 slices bread
  • 2 tablespoons milk
  • 2 tablespoons melted butter
  • 2 egg yolks
  • 1 teaspoon (plus a pinch) salt
  • 1/4 teaspoon nutmeg

In a food processor, combine onion, bread, milk, butter, egg yolks, salt and nutmeg. Mix well with the ground chicken, and form into meatballs (about one heaping tablespoon in size). The mixture will be fairly wet, to make it easier you can form balls, then put them in the freezer for a few minutes, then reform as you put them in the pan to fry.

On medium high, heat a couple tablespoons oil with a tablespoon of butter. In batches, brown the meatballs on all sides, turning with spoons, then remove to a plate. When the last batch is browned, put all the meatballs back into the pot and cook, covered, 10-15 minutes until cooked through.

For the cucumbers

  • 1 large cucumber, peeled and sliced
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon sugar
  • small palmful chopped dill

Toss cucumber slices, salt, sugar, and dill, let sit at least 15 minutes.

For the beet spread

  • 1 cup pickled beets, diced
  • 1/2 cup mayonnaise
  • good pinch salt

Combine beets, mayonnaise and salt.

Serve meatballs on a toasted sub roll with cucumbers and beet spread. Enjoy!

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Brisket Sandwich

OB Brisket sandwich

To keep her energy up from her exhausting schedule, Tatiana Maslany loves to chow down between takes on the brisket sandwiches provided on set. She’s mentioned brisket in several interviews and even has “Acting. Brisket” as her bio on Twitter. Gotta love this girl.

To make the brisket sandwich, simply toast a couple of brioche or ciabatta bread halves, spoon on & spread out a small mound of coleslaw, & then lay on several slices of cooked brisket, warm or cool, slathered with a little sauce. Place the other bread half on top and you’re all set!

 Oven Roasted Brisket

  • 3 lbs. Beef Brisket
  • 1  Cup Sprite or other soda or even beer!
  • 1 Cup Tomato Paste
  • 2/3 Cup Brown Sugar
  • 1/3 Cup Molasses
  • 1/3 Cup Dijon Mustard
  • 2 Tbsp. Worcestershire Sauce
  • 2 Tbsp. Soy Sauce
  • 1 tsp. Garlic Powder
  • 2 tsp. Cayenne Pepper Powder (or more or less to taste)

Pre-heat your oven to 225ºF & place the brisket in a large roasting pan, fat side up. In a blender combine the rest of the ingredients (adjusting measurements to your taste) & then pour the mixture over the meat, making sure the top is well coated. Cover the pan & meat tightly with foil & bake for up to 3 hours or until the internal temperature reaches 190ºF. Remove from the oven & let rest until cool enough to cut off the layer of fat (if there is one).

Turn your oven to broil & transfer the meat to a foil lined baking tray & re-coat with sauce (either pour some on or brush it on). Place the meat under the broiler until the top gets darker & a little crispy. Pull it out, flip it over & coat with more sauce & broil. Remove from oven & let cool for at least 10 minutes, longer is totally fine & then slice thinly.

Pour the remaining sauce into a bowl or cup & use alongside the meat for pouring or dipping.

 Apple Vinegar Coleslaw

(adapted from a recipe on Southern Living)

  • 1/2 Head Shredded Cabbage
  • 1 Cup Grated Carrots
  • 1/2 Cup Apple Cider Vinegar
  • 1/3 Cup Sugar
  • 1/4 Cup Canola Oil
  • 2 Tbsp. Dijon Mustard
  • 2 tsp. Dry Mustard
  • 1 tsp. Salt
  • 1/2 tsp. Ground Black Pepper
  • 1/4 Cup Mayonnaise (optional)

Place the chopped cabbage & carrots in a large bowl. Put the remaining ingredients in a blender & blend until well combined. Pour over the cabbage & carrots & toss to coat. Serve immediately or cover & put in the fridge for a little while for the flavors to settle.

Listen to the episode! Fiction Kitchen Episode 16: Orphan Black

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Cheese-and-Avocado Sandwich

Weetzie Bat Sandwich

“Dirk and Weetzie got tan and ate cheese-and-avocado sandwiches on whole-wheat bread and slept on the  beach.” –Weetzie Bat by Francesca Lia Block

 Cheese-and-Avocado Sandwich

  • Favorite Whole Wheat Bread (I used SandwichThins)
  • Ripe Avocado, peeled & sliced
  • Cheese w/ Kick, thinly sliced like (a sharp cheese like Pecorino, Asiago, Extra Sharp Cheddar, etc.)
  • Feta
  • Honey
  • Cayenne Pepper Powder, or other hot powder (optional)

Toast or grill the bread slices (you can make this open-faced–1 slice, or a closed sandwich–2 slices). While the bread is still hot, place a few thin slices of cheese on & then place several slices of avocado on top. Next, crumble on a little bit of feta & then drizzle on some honey. Lastly, if you’d like, sprinkle on a tiny pinch of cayenne pepper powder. Alternately, you can use a fork to mash the avocado & feta together & then put it on the sandwich. Goes well with the Weetzie Bat mocktail.

WB Sandwich closeup
Listen to the episode! Fiction Kitchen Episode 15: Weetzie Bat

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