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player ready...“Keep it Seasonal: Soups, Salads and Sandwiches”
Annie Wayte
William Morrow, $29.95
Like many a chef, Annie Wayte chants the mantra to “buy in season, buy locally” when it comes to stocking her London and New York restaurants.
In translating her vision into this picture book/cookbook, however, Wayte skips the typical chef’s showpiece entrees and clever amuse buche. Instead, she takes inspiration from her customers who have been opting for quicker, lighter fare to fit their fast-paced 21st Century lives.
Her book delivers sandwiches, soups and salads as meals unto themselves, with an eye toward ease. “The simple preparations . . . demand fresh elements that taste great before they ever hit the chopping board,” she writes.
Arranged seasonally, the recipes tumble out like a farmer’s harvest of goodness, each beautifully photographed, making us glad it’s nearly winter so that we can try the curried lentil, sweet potato and bacon soup.
Wayte will make you long for each season in turn.
Smoked salmon club
Preparation time: 25 minutes
Yield: 2 servings
– This recipe is from “Keep it Seasonal,” by Annie Wayte, who suggests as a variation serving the sandwiches cut into bite-size hors d’oeuvres paired with rose Champagne.
2 tablespoons creme fraiche
1 tablespoon finely snipped fresh chives
1/2 teaspoon grated lemon zest
Sea salt and freshly ground black pepper
6 slices bread, such as potato-dill, whole-grain or pumpernickel
1/4 cucumber, peeled, halved, seeded, thinly sliced
4 ounces smoked salmon, thinly sliced
Small handful watercress or upland cress, trimmed
1. Place the creme fraiche in a bowl and stir in the chives, lemon zest and sea salt and pepper to taste.
2. Toast the bread. Place a small spoonful of the chive creme fraiche on 1 slice of toast. Layer one-fourth of the cucumbers, smoked salmon and watercress on top, then sandwich with a second piece of toast. Repeat the layers, finishing with a third piece of toast on top. Press down firmly and secure the sandwich with toothpicks.
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3. Repeat the process for the second sandwich. Cut the sandwiches in half diagonally, arrange on plates and serve.
Nutrition information per serving (with total of 1/4 teaspoon salt):
315 calories, 26% of calories from fat, 9 g fat, 2 g saturated fat, 6 mg cholesterol, 38 g carbohydrates, 22 g protein, 679 mg sodium, 5 g fiber
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