Sandwich PartyPosted: July 31, 2009
Having some good friends over to dinner last night and not wanting our oven to contribute any more than necessary to the humid funk of Brooklyn (and thus our apartment), we decided on a make you own Bahn Mi night.
Heaped on top of fresh French bread, we had:
mounds of cilantro
baked tofu (marinated in soy, vinegar, garlic – so much for not using the oven)
Korean water spinach (sauteed in olive oil, with soy sauce, lime juice and Sriracha)
raw carrot and jicama slaw
thinly sliced raw jalapenos
homemade almond pate (Tina will have to post a recipe for this later – it was delicious)
Sriracha and Japanese mayo
As a result:
We also sauteed some cauliflower with black sesame seeds, then let it chill in the fridge. Then I mixed the leftover liquid (cooked down substantially) from cooking the spinach with some tahini to make an ad hoc sesame dipping sauce, which turned out great.
For dessert, Tina made a puree out of some super-ripe bananas she got on the cheap and then stuck in the freezer a few days ago, then topped it with homemade whipped cream and some peaches and mangos provided by our guests.
We had to pick up a few things for this meal – the bread, obviously, plus the jicama, cilantro, and some other veggies. Receipt reckoning will be forthcoming – never fear, we are still under budget with the help of our free CSA bounty.