轉載：三百個三明治，搭疊通往婚禮的橋樑！

kaka1228

轉載：三百個三明治，搭疊通往婚禮的橋樑！


「要抓住男人的心，就得先抓住他的胃。」看似過時的觀念，
套用在 Stephanie Smith 和男友 Eric Schulte 的感情身上，卻是百分之百貼切。

Stephanie 是紐約郵報八卦專欄記者，在年過三十之後，便一直渴望完成終身大事。
在和電腦工程師男友 Eric 穩定交往一年後的某一天，Stephanie 做了一個火雞肉三明治給他，
用萵苣、瑞士乳酪、抹上第戎芥末醬雜糧麵包，巧妙搭配出不凡的美味， Stephanie 萬萬沒有想到，
這個簡單的三明治，將成為自己奔向紅毯令一端的橋樑。
在 Eric 狼吞虎嚥下他「有生以來吃過最美味的三明治」後，
發出了驚人之語：「寶貝，再為我做三百個三明治，我就送你一個訂婚戒指！」
（"Honey, you're like, 300 sandwiches away from an engagement ring."）

於是，Stephanie 欣然接受了這個挑戰。2012 年夏天，她架設了 Three Hundred Sandwiches 部落格，
拍照記錄、分享自己的食譜，同時廣徵網友提供製作三明治的創意。然而，在這個浪漫的計畫爆紅後，
網路上卻出現不少負面輿論，twitter上甚至出現了 #300feministsandwiches 的標籤雲。
許多人認為 Eric「沒有好吃三明治就不娶」是性別歧視的表現，Stephanie 答應完成這項荒謬的任務，
更是完全背叛了身為女性的自尊。

至於 Stephanie 本人，則完全不覺得自己是受壓迫的一方。事實上，在兩人的同居生活中，下廚的人通常是 Eric，
他可以輕鬆快速地準備出十人份的美味晚餐，讓她只需操心清理善後的工作。對 Stephanie 來說，
「三百個三明治」計畫除了磨練自己的手藝，更是專屬於戀人的味蕾之旅，透過美食，
他們一起品嚐人生酸甜苦辣，也更加了解彼此。對於最後是否真能戴上戒指，
她開朗豁達地表示：「當然希望他能遵守諾言，但如果沒有，這趟旅程對我來說也夠美味的了！」

Three Hundred Sandwiches 部落格架設至今，已經超過一年，記錄在案的三明治也來到了第 178 個。
在 Stephanie 為了戴上戒指孜孜努力時，也當起了業餘的食譜部落客，甚至依照每日心情及生活軌跡，
為每道三明治都取了詼諧幽默的名字。可見這些三明治可不只是為了愛情幸福而製作，
更是為了追求舌尖上的滿足而完成。

kaka1228

1. "Third Time's A Charm"（烤雞甜薯泥莙薘菜三明治）



4 buns or slices of bread
1 whole chicken (or two bone-in chicken breasts)
1 stick butter, softened at room temperature
1/4 cup lemon thyme
1/4 cup fresh rosemary
kosher salt
black pepper
4 to 5 lemon slices
4 sweet potatoes or yams, peeled and cubed
2 shots bourbon
1 tablespoon cinnamon
1 tablespoon nutmeg
4 tablespoons brown sugar
2 tablespoons chicken broth
2 cups Swiss chard (or mustard or collard greens if you prefer), cut into 1 inch strips
2 cloves garlic
1 tablespoon olive oil


Preheat oven to 400 degrees.
Prep chicken: rinse chicken, and sprinkle kosher salt onto skin until evenly coated.
In a small bowl, mix softened butter, thyme and rosemary.
Use about half of the mixture (or 4 tablespoons of butter) to smooth all over chicken.
Layer the lemon slices underneath chicken, or between wings and breast.
Sprinkle on black pepper, place in roasting pan, and into oven.
Cook for about 50 minutes (we removed it when the internal temperature hit 165 degrees).

Next, sweet potatoes. Boil water in a large pot.
Place cubed potatoes into boiling water and cook for 10 to 15 minutes, or until tender.
Remove from heat and drain potatoes. Now, place drained potatoes back into empty pot.
Mix in bourbon, cinnamon, nutmeg, chicken broth and brown sugar.
Also mix in the rest of the butter/rosemary/thyme mixture. Mash with potato masher or whisk until smooth.

Next, greens. Sautee in medium saucepan with garlic, black pepper and olive oil for about 5 minutes, or until greens wilt.

Assemble sandwiches: toast bread. Smooth on sweet potato mash, layer on chicken and greens. Top with slice of bread.
Slice in half and serve.

kaka1228

2. "Michael White's Forbidden" （義式肉腸 Ricotta 乳酪佛卡夏）



2 pieces focaccia
4-5 slices mortadella
2 tablespoons ricotta
1 handful arugula
one Babybell round, sliced
2 pats butter

Melt butter in a non stick skillet. Toast bread. Warm mortadella in skillet for a few minutes.
Remove. Spread ricotta cheese on both sides, layer on mortadella, more cheese and arugula,
and top with top with focaccia. Serve with a side of seedy mustard for dipping.

kaka1228

3. "I Can't Do it All"（Shakshuka 開放三明治）


（Shakshuka 是源自突尼西亞的料理，後流行於以色列、阿爾及利亞、西班牙、義大利等地。）

4 eggs
4 English muffins or Portuguese sandwich muffins
1 tablespoon olive oil
4 cloves garlic, crushed
2 cups marinara sauce (I use Rao’s Homemade Marinara Sauce. It has the perfect amount of sweetness)
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 small red onion, cut into strips
1 tablespoon smoked paprika
1 tablespoon black pepper
1/4 cup fresh basil leaves
1/4 cup crumbled feta cheese

In a large skillet, warm olive oil, then add garlic.
Then add green and red peppers and onions and cook for about 5 minutes.
Next, add marinara sauce, and stir. Simmer for another five minutes.

Next, scoop out four small craters in the sauce with a spoon to make room for eggs.
Crack eggs into a small saucer, then pour into the indentations.
Cover with a lid, and cook for about 6 minutes or until eggs are desired doneness.
When eggs are near done, sprinkle cheese on top,
and layer fresh basil leaves in the mixture evenly (or you can chop the basil and sprinkle on at the end of cooking).

Meanwhile, toast bread. Remove shakshuka from heat.
Lay out sides of roll next to each other,
and with a spatula scoop out one egg with peppers and sauce onto roll (I like tons of sauce and peppers, like a 1-to-5 ratio of egg to sauce).
Serve. Makes four open faced sandwiches.

kaka1228

4. "Pick Pick Pick"（火雞橄欖批塔餅）



4-5 slices turkey breast
1 pita
1 cup sliced fennel
1/2 cup Kalamata olives
1/4 cucumber, sliced
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon lemon juice

Heat olive oil in a medium sized skillet over low heat.
Combine fennel, sea salt and black pepper in skillet, and soften fennel for a few minutes.
Add lemon juice, stir for one more minute, and remove from heat.
Toast pita. Pack with turkey, cucumber, olives and fennel.
Sprinkle black pepper inside and serve. Makes one whole pita sandwich.

kaka1228

5. "Fuel for the Day"（酪梨水煮蛋土司）



2 pieces toast
4 eggs
3 avocados
3 tablespoons olive oil
black pepper
sea salt

Boil eggs for about 10 minutes. Mash avocado with a bit of olive oil, sea salt and pepper.
Toast bread.
Spread avocado mash on toast. Slice eggs, then layer on top of avocado.
Sprinkle with more black pepper and sea salt, and serve.
Makes two open faced sandwiches.

kaka1228

6. "When the Cat's Away" （金黃冰淇淋三明治）



2 1/2 cups flour
2 sticks butter (at room temperature)
1 teaspoon baking soda
pinch of salt
1 cup brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1/4 cup chocolate chips
1/4 cup walnuts
1 pint ice cream (I used coconut flavored ice cream)

Grease and 11×17 inch baking sheet and line with parchment paper.
Mix together flour, salt and baking soda in one bowl and set aside.

In another bowl, cream your butter and sugars together until just blended.
Next add eggs one at a time, then vanilla extract. Finally, slowly add your flower mixture.
Then add chocolate chips and walnuts, and mix until just combined.

On a flat work surface, form dough into a rectangle.
Wrap tightly in plastic wrap, and refrigerate for at least two hours (or overnight).

Preheat oven to 350 degrees. Remove dough from refrigerator, and roll out to the size of the baking pan.
Bake for about 15 minutes or until top gets golden brown.

Remove from oven, let cool completely.

Lift one brownie square onto a workable surface, and cut in half.
Flip one half over, and slather ice cream on top of blondie.
Top with the other side. Wrap in aluminum foil or plastic wrap and freeze for at least 20 minutes.
Remove, and cut into bite sized pieces. Yields at least 24 sandwiches.

kaka1228

7. "Back to Reality"（雞肉豆腐蔬菜捲餅）



1/2 cup chopped kale
1/2 onion, sliced
1/2 green pepper, cut into strips
1/2 yellow pepper, cut into strips
1/2 orange pepper, cut into strips
1/3 head of radicchio, sliced into strips
1/2 cup chicken, cut into strips
1/2 cup tofu, cubed
1/2 tablespoon black pepper
2 tablespoons olive oil
2 tablespoons teriyaki sauce
2 flatbreads

Warm olive oil in large skillet. Toss in onion, then toss in kale.
Cook until both are browned, and sprinkle on sea salt and 1/4 tablespoon of pepper.
Next, add your peppers and radicchio, and sautee another 5 minutes or so, or until peppers are soft.
Sprinkle on rest of pepper and stir.

In a separate pan, warm teriyaki sauce over medium heat.
Then toss in cubed tofu.
Cook for about 4 minutes, or until tofu is sauteed in sauce.
(At this point, I nuked leftover precooked chicken and cut into strips.
If you’re cooking chicken from scratch, prep and cook chicken as desired, but cut into strips for the wraps).

Warm flat bread over flame for about 10 seconds each side.
Lay flat on plate.
Then scoop out pepper mixture onto middle of flatbread in a neat row.
Top with tofu or chicken. Wrap flat bread, top and bottom inward first, then wrap sides over top.
Turn over, cut, and serve. Makes two sandwiches.

kaka1228

8. "Three P's"（帕爾瑪火腿、帕馬森起士佐青醬可頌）



2 cups fresh basil
1/3 grated parmesan cheese
1/3 cup olive oil
1 clove garlic
3 tablespoons pine nuts
salt and pepper to taste
4-5 slices prosciutto
1/4 cup shredded parmesan cheese
4 mini croissants

Make pesto: blend basil, grated parmesan, pine nuts, garlic and olive oil in a food processor and grind.

Next, assemble sandwiches. Spread pesto on both sides of the inside of croissants.
Then, on bottom layer place a few slices of prosciutto.
Then sprinkle on shredded parmesan cheese, and top with top of croissant.
place in warm skillet over medium heat and let warm until cheese has melted, about 3 minutes.
Remove, and serve

kaka1228

9. "Flick of the Wrist"（水果可麗捲餅）



1 1/2 cup flour
4 eggs
3 tablespoons butter
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon sugar
pinch of salt
1 cup blueberries
1 cup raspberries
1/3 cup peanut butter

Mix flour, eggs, butter, cinnamon, nutmeg, sugar, salt in a large bowl.
Refrigerate for at least 20 minutes, then remove from refrigerator and mix again before using.

In a greased, nonstick skillet over medium heat, pour a compact disc sized portion of the mixture into the pan.
Move the pan in a circular motion to spread out the batter into a flat pancake. Cook for 2-3 minutes on one side,
flip once and cook on the other.
Remove from heat and let cool on plate.

On flat crepe, spread peanut butter, then place cut up fruit on top.
from one side, slowly roll the crepe over on itself towards the other side.
Cut the cylinder into bite sized pieces (about 2 inches tall or so), and serve.

Batter will yield 6-8 large crepes; you can get about 30 fruit pieces out of this recipe.
Good for groups of people or large brunches.

kaka1228

10. "Labor Day Labor"（青醬蛋黃洞見土司）



3 cups fresh basil
2 cloves crushed garlic
3/4 cup shredded parmesan cheese
pinch kosher salt
pinch black pepper
3 tablespoons pine nuts
1/3 cup olive oil
squeeze of one lemon wedge
3 eggs
2 pieces bread

make pesto: combine basil, 1/2 cup parmesan, kosher salt, black pepper, and pine nuts in a food processor.
Add half the olive oil, chop or grind for about a minute.
Run spoon down the sides and mix with spoon, then add the rest of olive oil, and grind for another 30 seconds. Set aside.

Heat a nonstick medium skillet on the stove under low medium heat.
In a shallow wide bowl, mix one egg with a generous tablespoon of pesto.
Then, cut a hole in the middle of both slices of bread.
Dunk the slices into the egg pesto mixture, and place in skillet.
After bread toast for about a minute, crack an egg in the hole of the bread.
Let cook for another two minutes, then flip with spatula.
Let cook for 2 minutes, then remove from skillet.

Dollop another teaspoon of pesto on bread if you wish, or sprinkle more parmesan cheese on top if you like.
Makes two open faced sandwiches.

kaka1228

                               
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khle

He is a lucky guy!!!

~VaDeR~

好多鬼佬三文冶呀

hkmessi123

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