Posted By: Jenna
July 09, 2011
It’s summer! And I am relishing the fact that I don’t have to come up with any breakfast, lunch or dinner meals for another two months. This is a supremely wonderful thing for a mom of two toddlers.
One of my favorite foods has to be a delicious sandwich spread from one of our returning dinner cooks, Kristen. Available on our guest lunchline, I use the romanesco instead of mayonnaise or mustard and make my sandwich per usual—home-roasted turkey, jack cheese, fresh lettuce or cucumber slices from our greenhouse, some home-roasted vegetables or a couple slices of fresh tomato. The result is a highly un-usual and very delicious sandwich. The romanesco adds a mysterious and flavorful richness that pairs well with any savory meat and/or cheese combination on a sandwich.
This recipe was quite popular with our guests last summer, a handful of whom requested that we email them the recipe. I am terribly ashamed that I am only now getting around to typing it up! Better late than never, right?
Puree in food processor:
1 cup toasted almonds
2/3 cup lightly oiled and toasted panko bread crumbs
1 clove garlic
1 guajio, chipotle, or other smoky-flavored pepper (roasted, soaked in hot water for a few minutes and seeded)
¼ teaspoon roasted jalapeno pepper (optional)
Add and puree again:
2-3 roasted red peppers
3-4 roasted cherry tomatoes
a few sprigs of picked thyme
lemon juice to taste
salt to taste
Keeps well refrigerated. Spread thinly (or not so thinly) on both sides of your sandwich. Yum!
And did I say greenhouse cucumbers? Yes, we have loads of them. A summer gazpacho primarily composed of cucumbers is already on the weekly dinner menu as a starter. Fresh pickles or shaved cucumber and fennel salad with creamy dill dressing anyone? Please email us your favorite cucumber recipes from your overflowing garden or greenhouse.
Happy summer and bon appétit!
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It is our pleasure to present Dispatches, a journal of the goings on at Camp Denali & North Face Lodge. Written by members of our staff, Dispatches is an opportunity to peek into the special sightings notebook, brush up on Denali National Park issues, read about our ongoing projects in sustainability, and maybe get a whiff of what’s cooking in the kitchens. Dispatches will carry on through the winter, when we hope to share stories of snowy ski adventures, deep cold, and the events of a small Alaskan community.