French Tuna Sandwich/Pan Bagnat

One of my favorite Food TV programs is Alton Brown's Good Eats. It's a cooking show for geek basically. Not the recipes themselves per se, no, but the break down of the process and the techniques used are very precise and explained scientifically.

Anyway, one show last year was about sandwiched. He had done several in the program as I remember but the one that stuck for me was Pan Bagnat, a French Tuna fish sandwich from the Nice Province.

This is a nice tuna sandwich for people who don't like Mayo and Tuna. It combines all the things I love in one sandwich, and it's French, so... Oh là là.

French Tuna Sandwich/Pan Bagnat

Ingredients

• 1 crusty Batard (French loaf, non-baguette), approximately 16 to 18 inches long
• 12 ounces canned tuna packed in oil or water, drained and crumbled
• 1 small green pepper, sliced into rings
• 1 small red onion, sliced into rings
• 2 hard-boiled eggs, sliced
• 1 cup chopped kalamata olives
• 1 tomato, thinly sliced
• 2 table spoons balsamic vinaigrette
  

Directions

• Horizontally slice the French loaf into 2 pieces.
• Tear out some of the soft bread in the center of each side, making a slight well in the bread.
• Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order.
• Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap.
• Let stand at room temperature for 2 hours before serving.

Notes:

• Use the palm of your hand, thumb up, placed firmly on the loaf to hold the bread steady as you cut the length of the loaf with a knife.
• I found using Burgundy Olives is nicer than black olives.
• If you don't have extra wide cling-film, make a big sheet by putting tow together slightly overlapping side-by-side. Or, section the sandwich and wrap individuals.
• I take the boiled egg on the side.
• 2 Tbsps of vinaigrette is a general rule, apply as desired.
• I followed the wrong order in picture. Alton had his reasons, but the sandwich doesn't exist for very long after it is made, so...

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French Onion Soup/La soupe à l'oignon

Recently I have noticed a number of restaurant in the area offering French Onion Soup on the menu. I enjoy the soup and jump on the opportunity to have it when eating out. It occurred to me a few weeks ago that I have never made a soup before and that I am sure it was well within my abilities to do so.

So I did some research on the soup and settled on a recipes from the Food Network's Good Eats program hosted by Alton Brown. I love Brown's humor and approach to cooking.

French Onion Soup/La soupe à l'oignon

INREDIENTS

• 5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
• 3 tablespoons butter
• 1 teaspoon salt
• 2 cups white wine
• 10 ounces canned beef consume
• 10 ounces chicken broth
• 10 ounces apple cider (unfiltered is best)
• Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
• 1 loaf country style bread
• Kosher salt
• Ground black pepper
• Splash of Cognac (optional)
• 1 cup Fontina or Gruyere cheese, grated

DIRECTIONS

• Trim the ends off each onion then halve lengthwise.
• Remove peel and finely slice into half moon shapes.
• Set electric skillet to 300 degrees and add butter.
• Once butter has melted add a layer of onions and sprinkle with a little salt.
• Repeat layering onions and salt until all onions are in the skillet.

Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.

• Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency.
• Add consume, chicken broth, apple cider and bouquet garni.
• Reduce heat and simmer 15 to 20 minutes.
• Place oven rack in top 1/3 of oven and heat broiler.
• Cut country bread in rounds large enough to fit mouth of oven safe soup crocks.
• Place the slices on a baking sheet and place under broiler for 1 minute. (a.k.a. toast some special bread in a toaster)
• Season soup mixture with salt, pepper and cognac.
• Remove bouquet garni and ladle soup into crocks leaving one inch to the lip.
• Place bread round, toasted side down, on top of soup and top with grated cheese.
• Broil until cheese is bubbly and golden, 1 to 2 minutes. (a.k.a. screw the broiler, use a toaster oven)
  

Note:

1. There were no amounts indicated for the bouquet garni, so I just kind of winged it.
2. I used all but a cup of a bottle of wine
3. I used the full 14 oz. of the consumés
4. I will probably use less onions next time as with the amount indicated there was a lot, A LOT.
5. I bought the Cognac, but I forgot to use it.

* Legend has it that the soup was created by King Louis XV of France. Late one night, he discovered he only had onions, butter and champagne at his hunting lodge, so he mixed them together to create the first French onion soup. Alternate stories attribute the creation to King Louis XIV.
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