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Tuesday
Apr202010

Wife away day 5: Baguette Niçoise

Tuna baguette 1_mykitchenmoovement

There are times when I have the energy, passion and sobriety to cook all day and bake all night. There are other times when I don't want to turn on the stove, heat up the oven or take off my Batman mask. Today, day five of my wife away from home, I’m inclined to feel the later.  

tune baguette 3_mykitchenmoovement

And it’s a shame I feel this way, but I have a great movie to watch tonight, The Baader Meinhof Complex. I don’t like watching movies by myself, but with no idea of when my wife will return home, I fear that I shouldn’t miss out on an opportunity to see what Vanity Fair described as “the year’s best-made and most counter-romantic action thriller." I L.O.V.E. counter-romantic thrillers.

So, with a brave face, dimmed lava lamps and a glass of chocolate milk, I dine alone tonight. 

And what better way to do this than with a great sandwich. The key to making this baguette niçoise a success is the tuna. You HAVE to use tuna that has been preserved in olive oil. If you want to use tuna in water, go ahead. You may as well carry a sign in your back that says, Nancy.

I know you’re all capable of making a sandwich so I won’t outline a detailed recipe. Instead, I will offer some tips on making this, one of the best sandwiches the French ever invented. Well, sort of invented.

Tuna baguette 2_mykitchenmoovement

  • First, you will have to boil an egg, so all that nonsense about not turning on the stove is crap. But it is boiling an egg and I think you can handle that.
  • To make sure your egg doesn’t smell like ass sulfur, nor have that grey ring around the yolk, you should place it in a small saucepan and fill it with cold water. Bring it to a boil and continue cooking for 3 minutes. Put a lid on it and take it off the burner. Leave it rest covered for 10 minutes before removing the shell under cold water.
  • When you open your tuna, whether it is from a jar or can, save some of the oil for the dressing. Mix with some red wine vinegar and season it with salt and pepper. Pour this dressing over the assembled sandwich.
  • Use really good bread, like a baguette. Don’t choose something too rustic or stale that will skin the roof of your mouth. This is Shakespeare in the park, not Elvis at the International.
  • Once your sandwich is assembled and dressed, let it sit for 20 minutes before serving.

 It is an awesome sandwich and I think it will go great with my movie.

Tuna_baguette 4_mykitchenmoovement

 

Reader Comments (2)

My word, that looks good. Just recently found your blog. Enjoying it very much.

April 29, 2010 | Unregistered CommenterTerri

@Terri - Thanks, Terri. Do come back again.

April 30, 2010 | Registered Commentermykitchenmoovement

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