I got asked to create a meal for a luncheon meeting and had a super fun time planning and creating the menu. Whenever I am dreaming up food combinations I call up my favorite sounding board. My favorite sounding board is named Ellen. Ellen just happens to be my favorite mother. My mom is awesome! My mother appreciates how I think out of the box when it comes to flavor combinations and never want my food to be "typical," "predictable," or "boring." She also never thinks I'm crazy when I come up with sandwich combinations like you will soon read about. My mom knows me well and also has a great sense of style. I think food, any food, can and should be stylish and attractive as well as tasty; even just a business lunch, maybe especially a business lunch. There are no rules in cooking; a cook can get as creative as they like. She helps me fine tune my ideas...
I went into my yard and was excited to see my kale and herbs were doing great and that there were still a few nasturtiums about just waiting to be put into a salad! I used the herbs in a fresh herby dressing and julienned the kale to toss in with the organic lettuces. Dish one done. I wanted to offer at least two different types of sandwiches so I made a lemon and tarragon chicken salad which I served on fresh, homemade brioche bread and julienned pineapple sage. Dish two done. For the second sandwich mushrooms came to mind along with lavash. Lavash is about as different from a buttery brioche as you can get. Lavash is firm yet soft and slightly chewy yet tender enough to not rip out your front teeth when you eat it. I spread it with a feta and cream cheese mixture and topped that with mushrooms I sautéed in olive oil and slow roasted garden heirloom yellow cherry tomatoes. I let the mixture cook down until most all the liquid was absorbed. For a bit of crunch, I julienned and then sautéed two types of salami and then cooked it on medium-high heat until it was crispy. Super savory and yummy! (Thank you sounding board-mom!) For dessert I made two organic apple tarts; one with pastry cream and one French-Style.
The problem with my brilliant idea is I knew I needed to make my own lavash. I have never made lavash. Cut to me searching the internet for a good, basic lavash recipe. Cut to me not finding a good, basic recipe. Cut to me, you guessed it, making a good, basic lavash recipe up. Sound good? Well, yes. What is the problem? I decided to do ALL this, in the morning, before heading out to my day job and in-between my morning workout and bringing our daughter to school. I find I function well against time pressure. My brain kicks into overdrive and cylinders that are usually dormant fire. How does this relate to lavash you must be thinking? Dah!!!! I came up with a brilliant way to save time and energy. Lavash must be rolled very thinly. This takes time. Time I did not have; so, a solution came to mind. Use my pasta maker to roll out the lavash! Brilliant right! I know! You're welcome! (I am easily impressed with myself...)
No really, use your inexpensive countertop pasta maker to roll out the lavash dough. For a sandwich it was perfect! I hope you decide to give the lavash recipe on my recipe page a try and use my time-saving tip. I know, I know, just go to the grocery store and buy the lavash but then you'd miss out on an opportunity to use your pasta maker... You decide. Lavash or not lavash.
Avid home cook and passionate instructor