Archives for posts with tag: sam giancana’s last supper

How to turn a sandwich into a $12 meal was, I think, the project of the fern bars of the 1970s. Put it on a croissant and add avocado, voila, something not necessarily good to eat but expensive.

Restaurants are still making money on the very composed sandwich, and I fall for one every once in a while. Last fall it was the roasted carrots, goat cheese and tapenade on black sesame bread I ganked from Alice’s Tea Cup in Manhattan (who has a mouthwateringly creative sammie menu).

I came across another staggering composed sandwich the other day, and I am making dahl to recreate it. Leftover dahl will be part of my new Mediterranean diet regime of fish, fish, fish, and beans and greens. A recent New England Journal of Medicine study showed the Mediterranean diet reduces stroke and heart attack by 30 per cent. I remember an awesome dish of lentil salad with grilled salmon served at the Hay Adams Hotel in D.C. The other thing lentil salad was made for is cantalope. Schlurp.

So this is what the Satellite Coffee Shop up on Louisiana is serving. I forget what they call it. It’s on a ciabatta:

Smashed garbanzos,
artichoke hearts,
and red bell pepper.

It’s taking me a while to get it together. I am making the delicious Bangladeshi dahl from the Coriander Club Cookbook of Spitalfields City Farm. Part of the pleasure is shopping for bargain spices at the Vitamin Cottage, where I got two or three pounds of turmeric for like 75 cents. If you need any, let me know. I have repackaged in it in clean old olive bottles and I have plenty for you. Ditto ground coriander which, along with yellow lentils from the Asian grocery (another four pounds for 75 cents), plus some soaked chickpeas which can only be cooked in under three days at this altitude in a pressure cooker will be cooked together with a bucket of onion and garlic, and finished with more of same, plus Paspiron. Which I don’t have yet, and which I should get. It’s a five seed combo. Wiki calls it panch poron.

Panch poron or paspiron: fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts.

Dahl may not be precisely Mediterranean, but it is one of the sublime creations of beans which add to our health. The Bengali ladies call for jalapenos, which I omit. This dahl will be my healthy lunch meat for the week.

For the tapenade, I’m using a can of Trader Joe green olives and white figs for this recipe. It’s delicious — stinky and unctuous, like you want it to be — with canned black olives and I’ma see how it goes with sourer green ones.

Pesto I got in a plastic thing at Trader Joe (which has all kinds of cute stuff but no actual dried beans, which is annoying) along with frozen artichoke hearts I will be cooking and marinating in lemon/garlic vinaigrette.

Eliminating the mozz. Looking forward to leftover dahl with leftover cold garlicky pork, and one of those broccoli slaw bag salads I am doting upon these days. Also part of the greens ‘n’ beans regime, my darling Sam Giancana’s last supper, which while it wasn’t so good for Sam’s health, is the all time winner in the beans ‘n’ greens category. Using bulk Italian sausage from Keller’s Farm Store. Kiss me, Guido.

Went to San Felipe de Neri mission church in Old Town today, then next door to the former convent, now a gifte shoppe, where the treasured parish cookbook, Memories and Recipes, San Felipe de Neri Parish is for sale. It’s recipes as well as the sociology of working class Hispano Albuquerque and their posadas and dias de los muertos, among many many other things.

I was eating a big bowl of green chile chicken stew at Flying Star and reading the cookbook when I met a new friend. Like me, she was raised in Bolivia. Like me, she went to grade school in the 1950s and was taught — very well indeed — by wounded Nazis at the Deutsche Schule in Oruro.

My fourth grade teacher in Cochabamba, Miss Hallek, looked like Adolf Eichmann, and tried to convert us to some kind of scary bleeding heart Lutheran religion with a really interesting flannel board.

My new friend lived in Taos and says all the abuelitos of all the Hispanos there were peones, walking sheep from Taos to Oklahoma and back. They speak the Spanish of Cervantes.
The cookbook has all kinds of Hispano and Mejicano fuds for festal days in it, including about seven versions of such Lenten dishes as weeds ‘n’ beans (quelites=lamb’s quarter or canned spinach, according to the seven permutations of San Felipe, who is said to have had a big heart and a sense of humor).
I love weeds ‘n’ beans. I thought only the Italians ate it (for example, Sam Giancana’s last supper, the one he was cooking when he was assassinated.)
%d bloggers like this: