Moroccan Carrot and Hummus Sandwich

It is hard to explain the thrill of pulling up a bunch of frilly, unassuming green leaves that bring with them a fat, gorgeous carrot.   Because these vegetables grow underground, it's always a delight to discover the carrots that have developed while hidden from view.   Freshly picked carrots also have an amazing sweetness and rich flavor, something that cannot usually be said of store-bought carrots.  In fact, carrots are one of the many vegetables whose reputation (and flavor) have been destroyed by mass production, where size and uniformity have been preferred over taste and variety.  For the home vegetable gardener, there is a huge assortment of carrots available in many colors, shapes and sizes.  Don't think that growing carrots is a waste of time.  It really is worth the effort because fresh-picked carrots are easy to grow, ornamental in the garden, loaded with flavor, and of course, they're ridiculously good for you too.  We can't promise your neighbors will share your excitement when you bring over your freshly-picked carrots for show and tell (we admit that ours weren't), but they may be converted once they actually taste your carrots (ours were).

Carrot varieties are categorized by their shape.  The Hybrid Coral carrots we are now harvesting are a Chantenay-type, which is the quintessential shape everyone associates with carrots from the grocery, pictures and even Bugs Bunny cartoons.  This type of carrot has wide shoulders which taper down to a point; they also grow well in heavy soil, a plus for many gardeners in our area.   Hybrid Coral in particular is known for its reddish-orange color, vigorous growth, and disease resistance.   These carrots also have an excellent, sweet flavor and dense, moist texture that is never mealy like some carrots.

Because home-grown carrots have so much flavor, they can assume the starring role in a dish rather than playing the usual supporting part.  If you tend to use carrots just to make soup stock, to add some color to a salad, or for other mundane purposes, this recipe may surprise you.   The carrots are so delicious, even without the rest of the sandwich, that you'll want to eat them by the pound.  That is until you turn orange from beta-carotene overload.  A small sacrifice in the name of the humble but oh-so-delicious carrot.

Moroccan Carrot and Hummus Sandwich

makes 2 sandwiches, with extra hummus for other purposes

Ingredients

Moroccan Carrots

1/2           lb           carrots, washed, peeled, green tops removed

1              Tbs         olive oil, plus more for pan

1/2           tsp         cumin

1/2           tsp         paprika

1/2           tsp         salt

1/4           tsp         sugar

1/8           tsp         black pepper

1                            garlic clove, sliced very thinly

                             pinch of cayenne pepper

1               Tbs       white wine vinegar

Hummus

1               can       (15 oz) chickpeas, drained and rinsed

1               Tbs       cumin

                             juice of 2 1/2 to 3 lemons

3                           garlic cloves, crushed

5               Tbs       tahini

                             sea salt and black pepper

Sandwich

4                slices   sourdough or similar bread

1/4                        English cucumber, sliced into 1/8" rounds

1/8             lb        ricotta salata, crumbled

Procedure

Moroccan Carrots

1. Place carrots in large pot of cold water.  Bring to a boil, cooking until slightly tender but not too soft, about 15 minutes.
2. Drain and run under cold water to stop the cooking process.
3. When cool, slice diagonally into 1/4"-thick rounds.
4. Heat some olive oil in saute pan and cook carrot slices in small batches until slightly brown.
5. In a mixing bowl, combine olive oil, carrots, and all remaining ingredients.  Refrigerate at least one hour, or for best results overnight, before using.  Return to room temp before using.

Hummus

1. Place chickpeas in sauce pan and cover with water.  Add 1 Tbs cumin and bring to a simmer.  Cook, covered, for 10 minutes.   Drain but RESERVE 1/2 cup cooking liquid.
2. Combine chickpeas, 1/4 cup of the cooking liquid, 3 ice cubes, most of the lemon juice, garlic and tahina in food processor and process until smooth.  If too thick, add more cooking liquid.  Taste and add more lemon juice if needed.  Season with salt and pepper.
3. This recipe makes more than needed for the sandwich.

Sandwich

1. After carrots and hummus are prepared, toast bread.  Spread hummus on 2 slices of bread.  Spread carrots on top, then add cucumber slices.  Crumble ricotta salata on top, and finish with remaining toasted bread.

Printable Recipe 

Other Sandwiches from Vegetable Matter:
Taleggio Melt with Escarole and Fig Jam
Panini with Anjou Pears, Brie, Caramelized Walnuts, Arugula Pesto Mayo
Caramelized Apple Melt with Aged Cheddar and Arugula
French Breakfast Radish and Mache Sandwiches
Green Apple, Brie and Caramelized Onion Panini
Grilled Eggplant, Haloumi and Arugula Sandwich

Taleggio Melt with Escarole and Fig Jam

Seasonal eating from the garden sometimes requires overloading on the current harvest.  Last summer, we tired of eggplant after months of eating it almost every day, and by November we did not want to look at another cucumber.  Right now, we're in chicory mode.  Puntarelle, Wild Chicory, Dandelion Greens, Barba di Cappuccino, Radicchio, and Escarole are all maturing at the same time in massive quantities.  We want to enjoy these wonderful bitter greens while we can because the plants won't survive long now that our daytime temperatures are hitting the 80's.

Escarole is a versatile, fairly mild chicory.  It produces a head of large, soft leaves ideal for any number of recipes.  Right now, the heads resemble small trees as the plants send up thick flower stems.  Escarole is delicious when braised or sauteed, but it is also wonderful raw, fresh-picked from the garden.  In this panini, the escarole is not cooked at all.  The taleggio melts enough to gently warm the leaves, and the fig jam plays off the greens' bitter flavor.  These are intense, bold flavors that celebrate the end of chicory season perfectly.

Taleggio is a rich Italian cheese made from whole cows' milk.  The cheese has a long history in Italy, being referred to as "stracchino" because it was made from the milk of tired or "stracca" cows returning from the high pastures of Northern Italy in the autumn.  Production of taleggio is believed to date back to the 10th or 11th century, and possibly earlier.  While it is labeled a "semi-soft" cheese, it is actually quite soft and gooey, with a wonderful, almost runny texture that easily melts in the mouth.  Taleggio is what we fondly call a "stinky" cheese, with a pungent aroma and tangy flavor.  The cheese is an ideal companion for escarole or other chicories because of its intensity, but is also wonderful when used in risotto, pasta, salad, and even paired with fruit or wine.

Taleggio Melt with Escarole and Fig Jam

Ingredients

4            slices           sourdough or similar bread

                                 olive oil

2            Tbs              fig jam

12          oz                Taleggio, sliced thickly

4            oz                escarole, stems and ribs removed, chopped

Procedure

1. Spread fig jam on two slices of bread.  Add cheese and escarole.  Season to taste with salt and pepper, and add top pieces of bread.
2. Heat olive oil in a pan over medium low until hot, then brown sandwiches.  Flip and repeat.  Cheese should be gooey and melted, and bread toasted to a golden brown.

Printable Recipe

Other Escarole Recipes from Vegetable Matter:
Panini with Braised Escarole, Apples and Walnuts
Salad of Bitter Italian Greens, Strawberries and Parmesan

Other Sandwiches from Vegetable Matter:
Panini with Anjou Pears, Brie, Caramelized Walnuts and Arugula Pesto Mayo
Caramelized Apple Melt with Aged Cheddar and Arugula
French Breakfast Radish and Mache Sandwiches
Green Apple, Brie and Caramelized Onion Panini
Grilled Eggplant, Haloumi and Arugula Sandwich

Panini with Braised Escarole, Apples and Walnuts

Escarole is a type of endive, all of which are chicories.   Like other chicories, escaroles prefer cool temperatures and are grown in Houston as a winter green.  This variety is Natacha from Johnny's Seeds.  We started seeds in August and September, and our garden is now full of rows of escarole ready for harvest. 

Escarole forms big heads of mildly bitter, soft leaves.  The leaves in the center are supposed to be milder in flavor, but we always use the whole head together.  Escarole is rich in folic acid, fiber, and vitamins A and K, and makes a wonderful cooked green.  Here we continue our sandwich series* with a panini stuffed with braised escarole, sautéed apples and toasted walnuts.   The sweet apples, bitter greens and earthy nuts meld perfectly in this filling panini.  Using escarole fresh from the garden makes it taste even better.

Panini with Braised Escarole, Sautéed Apples and Toasted Walnuts
makes 2 panini

Ingredients

2           Tbs            butter
1/2                          Granny Smith apple, thickly sliced
1                             shallot, thinly sliced
2                             garlic cloves, minced
1                             escarole head, cut into 1/2" pieces
1/2       tsp              cider vinegar
1          Tbs             water
1/4       cup             walnuts, chopped and toasted
4                             slices sourdough or similar bread
                               sea salt and black pepper
                               olive oil for pan

Procedure

1. Sautée apple in 1 Tbs butter over medium heat until soft and starting to caramelize, about 2 minutes.  Remove apples from pan and set aside.
2. Add remaining 1 Tbs butter to pan and sautée shallot over medium-low heat until softened.  Add garlic and cook briefly, then add escarole and sautée until it starts to wilt.  Add vinegar and water and cook until tender, about four more minutes.  Add apples, walnuts, and salt and pepper to taste and sautée briefly.
3. Top bread slices with braised escarole filling and grill on panini press or in pan lightly coated with olive oil.  If using pan, use another pan to press sandwich, and weigh down with a tea kettle or similar.  Flip to evenly grill both sides and serve immediately.

 Check out our other sandwiches in this series:
Panini with Anjou Pears, Caramelized Walnuts, Brie and Arugula Pesto Mayo
Caramelized Apple Melt with Aged Cheddar and Arugula
Green Apple, Caramelized Onion and Brie Panini

Panini with Anjou Pears, Brie, Caramelized Walnuts and Arugula Pesto Mayo

Another in our fruit and cheese sandwich series*, this panini was such a success at home that we are now offering it as a special at Be-Wiched.   The arugula pesto mayo, made with arugula from our garden, is an amazing condiment that would work on many sandwiches.  The recipe makes more pesto mayo than you'll need, so use the extra to make more sandwiches or to experiment with other combinations.  Here we combined it with our favorite creamy brie, Saint-André, anjou pears and caramelized walnuts.  Add some sourdough bread and you've got a panini to remember.

Anjou Pear, Caramelized Walnuts and Arugula Pesto Mayo Panini
makes two sandwiches

Ingredients

Arugula Pesto Mayo

3            cups           packed arugula
1/4         cup            toasted pine nuts
1/4         cup            freshly grated parmesan
1/4         cup            olive oil
3 1/2      tbs             mayo
                               sea salt and black pepper

Caramelized Walnuts

1            cup            walnuts
2            tbs             light corn syrup
1            tbs             sugar
1/2         tsp             salt
1/4         tsp             ground black pepper


Panini

4           slices         sourdough bread
1                            anjou pear, sliced thinly
4                            thick slices brie

Procedure

Arugula Pesto Mayo

1. Combine arugula, pine nuts and parmesan in food processor until smooth.
2. With machine running, gradually add olive oil and mix until well blended.
3. Season with sea salt and black pepper.
4. Add mayo and blend well.
5. You will have extra after making the sandwich.

Caramelized Walnuts

1. Preheat oven to 325°.
2. Use silpat or spray sheet pan with non-stick spray.
3. Combine all the ingredients in a bowl and toss well.
4. Spread out on sheet pan and bake, stirring occasionally to break up clumps, until deep golden brown and sugar is bubbling.
5. Remove from oven and cool.
6. You may have extra caramelized walnuts after making the sandwich.

Panini

1. Spread arugula pesto mayo on both sides on bread.  One one side, layer pears, then cheese and walnuts.  Add top slice of bread and toast on panini press or in a pan lightly coated with olive oil.  If using a pan, weigh down sandwich with another pan on top and a tea kettle or similar for weight.  Flip over to grill evenly.
2. Eat warm.

Check out our other Sandwiches in this series:
**Caramelized Apple Melt with Aged Cheddar and Arugula
**Green Apple, Brie and Caramelized Onion Panini

French Breakfast Radish and Mache Sandwiches

While clearing out the garden for spring vegetables, we discovered a row of French Breakfast radishes we had forgotten about.  The plants have been completely ignored since we started the seeds last September, but they have thrived nevertheless.   If you think of radishes as nothing more than a salad garnish, this recipe will open your eyes to the potential of radishes as the star ingredient.  With a great peppery flavor, crunchy texture and beautiful color, our radishes are incredible.  Here we combine the radishes with mache from the garden, another vegetable that has loved our long, cold (well, Houston's version of cold) winter.  One bunch of radishes and their greens combined with the mache makes a wonderful salad and sandwich.  Eaten together, an amazing meal celebrating the radish.

French Breakfast Radish and Mache Salad and Sandwiches
adapted from Vegetable Harvest by Patricia Wells


Ingredients

Dressing

1/2       Tbs             fresh lemon juice
1/8        tsp             sea salt
1/4        cup            1/2 and 1/2 or light cream
1           oz              finely minced green bunching onions or chives

Salad and Sandwich

3          cups           mache (photo above) or butter lettuce
8                            french breakfast radishes, washed,
                              thinly sliced, and leaves reserved
2          Tbs            unsalted butter at room temp
                              zest of 1 lemon
4                            slices pumpernickel bread
                              coarse sea salt

Procedure

1. Make dressing:  Combine lemon juice and salt well.  Add half and half and onions and blend well.  Season to taste.
2. Tear mache into bite-sized pieces.
3. Slice radishes into thin rounds.  Set aside one quarter of the radishes, then cut remaining radishes rounds into thin strips.  Finely chop the radish leaves.  Place radishes and leaves on paper towels to absorb excess moisture.
4. Combine butter and lemon zest.  Add radish strips and chopped radish leaves and mash everything together.  Season with salt and pepper to taste.
5. Spread mixture on toasted rye bread slices.  Add radish rounds on top, sprinkle with a bit of sea salt.

1. For the salad, combine remaining radish rounds with mache leaves.  Add dressing to lightly coat the greens.  Season with sea salt and serve.

Green Apple, Brie and Caramelized Onion Panini

Because our restaurant specializes in panini and soup, we rarely make either at home.  The last thing David wants to do is come home and cook more of what he spent all day preparing at Be-Wiched.  But for some reason, we've been on a bit of a sandwich kick at home the last few weeks.  It started with our Caramelized Apple Melt with Aged Cheddar and Arugula last week, and the theme, albeit unintentional, seems to be fruit and cheese on bread.

This week, our panini combines rich caramelized onions with tart Granny Smith apples and creamy brie (our favorite is Saint-André).  Wonderful, intense flavors from just main three ingredients.  And, the onions are the only real cooking that is required, making this a quick recipe ideal for a late dinner when you're too tired to make anything elaborate.    The only problem is that it is hard to stop at just one sandwich.

Green Apple, Brie and Caramelized Onion Panini
adapted from mariannika.wordpress.com

Ingredients

2           Tbs           olive oil
2 1/2     cups          onions, sliced
2           Tbs           brown sugar
1           Tbs           balsamic vinegar
1                            Granny Smith apple, sliced thinly
4                            slices thick sourdough bread
4       oz                  brie, sliced thinly

Procedure

1. Heat 1 Tbs olive oil over medium high and saute onions until they start to brown, about 10 minutes. 
2. Reduce heat to medium and add balsamic vinegar and brown sugar.  Stir frequently until onions are a dark brown, at least 10 minutes.  Remove from heat to cool.
3. Assemble sandwiches with caramelized onions, brie and apple slices.  Heat remaining olive oil in pan or use panini press and add sandwiches.  If you're using a pan, place another pan on top of the sandwiches and weigh it down with a tea kettle or something similarly heavy to press and toast the sandwiches.  Flip over when the first side is golden brown and toasted and repeat.  Eat immediately.

Caramelized Apple Melt with Aged Cheddar and Arugula

Arugula is a year-round green in our garden.  In the summer months, the leaves don't get big but the flavor is amazingly intense.  At this time of year, the leaves are huge, and the flavor equally wonderful.  We're now harvesting our winter arugula on a regular basis, and starting new seeds for spring.  We especially love the arugula from Franchi Sementi, available at Seeds from Italy and Botanical Interests.

This sandwich plays the strong, bitter flavor of arugula against gooey, sweet caramelized apples and sharp cheddar cheese.  Use as much or little arugula as you please.  Ours is so intense, a little goes a long way, but we still loaded our sandwiches up with several leaves and even included the stems.

Caramelized Apple Melt with Aged Cheddar and Arugula
makes 2 sandwiches

Ingredients

1                           medium red delicious apple
6         Tbs            unsalted butter
1/3      cup            sugar
2         tsp             cinnamon
1 1/2   tsp             nutmeg
6                           thick slices extra sharp white cheddar
8                           big arugula leaves
4                           slices pumpernickel bread

Procedure

1. Peel and dice apples into 1/2" cubes.
2. Melt butter in large skillet over medium.
3. Add sugar and stir until sugar begins to melt, about 1 minute.
4. Add apples and saute until brown and tender, and juices form, about 10 minutes.
5. Remove from pan with a slotted spoon, leaving juices in the pan.
6. Add cinnamon and nutmeg to juices in pan and mix well.
7. Return pan to medium heat, then add bread slices.  Brown well, then flip and repeat. 
8. While second side of bread is toasting in pan, place cheddar slices on two of the bread slices so the cheese will melt.
9. When bread is browned, removed from pan.  Add caramelized apples and arugula (3-4 per sandwich depending on how strong your arugula is), and assemble sandwiches.  Eat while still warm.