This is the most satisfying sandwich I’ve ever eaten. Period.
There are three reasons for this satisfaction. One being: it’s an incredibly tasty combination of sandwich-worthy ingredients. The second being: I made the bread myself. And third being: this wild salmon was not only sent to me by my family in British Columbia, but it was caught and candied by them as well.
Sandwich with sentimental value? Yes.
It’s days like this, where I have only a 24 hour period off from work and where I have a giant list of things I should be getting done, that I usually end up doing nothing very productive with my day. It’s these days where the should do’s are such an endless list, that I almost always decide not to do a single thing from said list at all. So today- I hopped the subway uptown to Michael’s to grab a couple of white boards for better food photography. I’ve been shooting with materials from around the house and I’m tiring of the same ‘ol. I want stark backgrounds to better showcase the food into which I’ve put so much love. I’ve taken my inspiration from Felicia over at Love.Life.Eat, who’s food photos are a prime example of what I’m working towards.
As pointed out to me recently- any bowl of brown mushy scheisse can be made to look lovely in a photo if the mind behind the lens has made good use of kitchen props, textural backgrounds, and decent composition. Click here to see the example I’m talking about! For me… food photography has to be more about the sustenance itself, and less about all the shit we pile around it. I want this blog to reflect not only my slow growth in photography, but my love of food.
Today’s specialty: Native American Bannock. This bread literally took 15 mins start to finish. From turning on the kitchen light to sitting down devouring- this is the easiest bread you’ll ever make. No excessive kneading, no yeast (so no resting and proofing), and no baking. Traditionally this bread has sugar added, and is fried in lard. I have used neither ingredient, as I want things to be as guilt-free as possible.
1+1/2 cup all purpose flour
1 tsp fine salt + some coarse salt for garnishing
1 TB baking powder
3/4 cup water, room temperature
olive oil for pan frying the dough.
-Mix together the flour, salt, and baking powder in a large bowl.
-Add the water all at once, and stir with a wooden spoon or spatula until the dough forms a sticky ball of dough.
-Remove from the bowl onto a lightly oiled surface, rub a little oil on your hands, and knead lightly for 10-20 seconds. Set aside for 5 mins.
-Give a quick knead again for no more than 30 seconds, then preheat your pan to just between medium and high, with a thin layer of olive oil. (Turn on your overhead fan!)
-Cut the dough into two portions, pat out with your hands to rounds approximately 6-7 inches wide, rest 1 min (or until pan is hot) then fry until dark golden brown on either side, and sprinkle with a little coarse salt.
-Cool on a wire rack for 15 mins, slice horizontally, and build yourself a ‘wich!
The best ‘wich you’ve ever had. I promise.
Ciao for now!