Couture Sandwich

Anyone who follows my Twitter account can tell you I am crazy for the sandwiches made at Black Camel in Toronto. Specifically, over the past few weeks this sandwich has been my passion and distraction; ladies and gents may I introduce you to the Camel Club.

Why do I love it so much? There are a few reasons, first is quality of ingredients. No matter the day, week, or time of year Black Camel is somehow always able to make their tomatos taste amazing, their meats juicy, and the BBQ sauce sublime. Second is the laid back fun environment. Black Camel doesn’t feel hectic or hurried and yet everyone always gets their sandwich in good time with all the right items included. Last but not least is that Black Camel is happy doing what they do without messing with the formula. It’s the same place as it was 5 years ago.

The brisket, the pulled pork, it’s all great but my favourite of all is the Camel Club, here is how it breaks down:

Bun

Pesto mayo

Roasted tomatos (amazingly good toms, always)

Rocket

Crisp pancetta

Camel BBQ sauce (I highly recommend this but it doesn’t come standard)

Roast chicken

Bun

Lunch time is busy but the lines move quickly so make your way down to Yonge and Cresent in Toronto to grab a sandwich. Don’t forget to get a loyalty card and a camel stamp - they add up fast!

Ale Wife has a cheese burger that is almost too large to eat but it is beautiful as you can see. Pickles come standard as does the ketchup AND mayo when you get fries too.

Service is friendly and fun but not super attentive so make friends early to make sure you get quick re-fills.

In my opinion Long Island City isn’t that far away if you can while the night away with these burgers (don’t bother with the mac and cheese) and the impressive beer selection at Ale Wife.

Check them out at 5-14 Ave, LIC, 11101, 718-937-7494

thecornerofsweetandsalty:

This past weekend my husband was able to cross an item off his bucket list! It may seem strange, but this item was to make a braided bread. We decided on a braided egg bread and it was phenomenal! We chose to top it with a garlic salt, which made it taste like a cross between French bread and garlic bread. This recipe made two rather large loaves so we were able to eat one plain and use the other for toast, tuna melts, and crostini’s. All applications were delicious and I can’t wait to make a plain one to use for French toast. This bread may take a while to make, but it is well worth it!

Braided Egg Bread

1/2 cup warm water

1 tsp. sugar

2 tbsp. yeast

2 cups warm water

2 tsp. salt

1/4 cup sugar

2 eggs

3 tbsp. oil

7-7.5 cups all-purpose flour

Egg Wash:

1 egg

1 tbsp water

Optional seasoning of choice (sesame, garlic salt, etc.)

Proof~

In a small bowl, pour 1/2 water, add 1 tsp. sugar and 2 tbsp. yeast. Stir gently to get the yeast wet. Wait 10 minutes for the yeast to get thick and foamy.

Mix~

Pour proofed yeast into a large mixing bowl, add all the remaining ingredients (either by hand or with a stand mixer and a dough hook), but make sure to stir in flour only 1 cup at a time. The dough needs to be fairly stiff to hold the braid shapes, so make sure that you add enough flour.

Knead~

Turn dough out onto lightly floured surface to knead by hand until smooth and elastic, adding additional flour as needed. If you are using a stand mixer, use a dough hook to knead on low speed for about 5 minutes. Finish kneading by hand to make sure you have added enough flour.

1st Rising~

Place the kneaded dough into a greased bowl and cover with a tea towel. Let rise for 1-1.5 hours until doubled in size.

Shape~

Punch the dough down and turn onto a floured surface. Cut the dough in half and allow to rest for 5 minutes.

Cut into 3 pieces and roll each piece into an 18 inch rope. Braid the ropes (make sure to pinch the ends together) and place on a grease baking sheet. Repeat the process with the other half of the dough.

2nd Rising~

Cover the bread with a tea towel and allow to rise until double in size. About 30 minutes.

Egg Wash~

Mix egg and water together in a small bowl. Brush onto risen bread. Sprinkle with seasoning if desired.

Bake~

Bake at 400F for 30 minutes. Allow to cool on the pan for 10 minutes before transferring to a wire rack.

dandelionwineshop:

NEW MALBEC ALERT!!!

Perlita Malbec-Syrah blend from the Uco Valley in Mendoza, $13

This killer blend is made in New World Argentina by old-school winemakers from Bordeaux… we love the dark fruit and hint of spice on the finish. You firing up the grill this week? Give this new guy a try!

Steak sandwich pairing anyone?

I couldn’t be more excited for the second sandwich shop from the Black Camel folks. This one is Italian themed and it’s next on my list of must eat. Check out photos from Toronto Life in the above link.

One can smell Porchetta and Co from down the block (they vent the ovens out the front of the shop) so one can be forgiven for salivating long before their sandwich is in hand.

The shop is small with a handful of barstool seating so don’t plan to lounge with your sandwich. Order and go!

They only take cash and their aren’t many options: start with a crusty bun and 4 oz of porchetta and crackling then add any combo of cheese (mozza or parm), tomato sauce, mushrooms, rapini, and hot peppers. Top with mustard or hot sauce and enjoy as soon as possible. They start to get a tough when they cool.

I like to top mine with the tomato sauce and mozza combo as a tip of the hat to California Sandwiches without the trip out to California Sandwiches. The rapini can help to cut the fat bu it can also be a bit hard to eat so order at your own peril.

Saturday mornings there is also a breakfast sandwich to be had with a fried egg and smoked gouda - it’s gouda to wake up early and get. Sorry.

If you have a $10 in your pocket you’ve got enough for a sandwich and a drink which is all you need. These sammies aren’t messing around.

Drop in and give the fine folks a Porchetta & Co a go Tuesday - Saturday 11:30AM to 9PM at 825 Dundas St. West.

(Source: xxxdeliciousdessertsxxx)

Summer I am ready for you. Come back.

If you are anywhere close to NYC go have a lobster roll and support Red Hook Lobster Pound. They are awesome and the samiches are spectacular.

“The state of Red Hook is still pretty abysmal.” That’s what Red Hook Lobster Pound co-owner Susan Povich tells Eater in this otherwise inspiring video about how the fish shack got back on its fine feet and reopened on Friday, almost five months after Hurricane Sandy devastated the small business. As we reported last week, the Red Hook lobster rolls are still just $16. They are a GOOD DEAL and a STRONG BUY.

For anyone who thought they were blinging out by adding truffles to their burger. Ang Lee says get an Oscar and then we’ll talk.

Couture Sandwich

Find Me

REVIEW: Black Camel

REVIEW: Ale Wife

A Black Camel brings a Boar to a party

Cottage Tomato

Ang Lee eats a hamburger!