Tomato Sandwich with Basil Mayonnaise

Inspiration:
Ina Garten
and the most gorgeous heirloom tomato from our CSA

Ingredients:

• 1 cup good mayonnaise
• 10 to 15 basil leaves, chopped
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon freshly squeezed lemon juice
• 1 tablespoon good olive oil
• 1 teaspoon minced garlic
• 1/2 baguette, sliced horizontally, OR 2 slices country loaf bread
• 1 heirloom or Israeli tomato, sliced

Instructions:

1. Whisk together the mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic.
   
2. Spread the mayonnaise mixture on the top of 2 slices of bread. Place the sliced tomato on top of one bread slice. Place the remaining slice of bread, mayonnaise side down, on top of the tomato. Cut the sandwich in half and serve.

Notes:
This is so, so good. I can't believe how such a simple recipe can be so tasty. You must use quality ingredients (great bread, fresh summer tomatoes, fresh basil) for this to be amazing. I think that Ina's proportions are a bit off -- 1 cup of mayonnaise for 1 sandwich? I made 1/2 of the mayonnaise mixture and still had a lot leftover.


Liz's Rating: 10/10
Tim didn't get to try it, poor guy.

Ina's Roasted Brussels Sprouts

Inspiration:
Brussels Sprouts caught my eye at the Farmers Market, and I had to buy them to make my favorite, yet simple, recipe.


Ingredients:

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions:

1. Preheat oven to 400 degrees F.

2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( Ina likes these salty like French fries), and serve immediately.

Liz's Rating: 10/10
Tim's Rating: 8.5/10

Buttermilk Mashed Potatoes

Inspiration:
Ina Garten

Ingredients:

• Kosher salt
• 3 pounds boiling potatoes, such as Yukon gold, peeled
• 1/2 cup milk
• 1/4 pound (1 stick) unsalted butter
• 3/4 to 1 cup buttermilk
• 1/2 teaspoon freshly ground black pepper

Instructions:

1. In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. Meanwhile, cut the potatoes into 1 1/2-inch cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
   
   
2. Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
   
   
3. As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a heatproof bowl. Process the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, to taste, and serve hot.

Tim's Rating: 8/10
Liz's Rating: 8/10