Food for thought
Summer often means extra time to read and to cook, so A Literary Tea Party (Skyhorse/Thomas Allen, $29.99), a new cookbook inspired by favourite books, is timely. The author is U.S. blogger Alison Walsh, who also supplies outstanding photographs of the 55 recipes.
Walsh, who blogs at WonderlandRecipes.com, likes to sit down with a cup of tea and foods based on literature — largely British books, but sometimes Canadian and American.
Sandwich recipes are plentiful, inspired by the tastes of Miss Marple, Anne of Green Gables and Romeo and Juliet. Sweet treats could bolster the meal, including cookies from The Wizard of Oz, gingerbread from Jo in Little Women and jelly doughnuts from Tom Sawyer. Each recipe includes a quote about the food from the book. It’s a charming read, offering good cooking and clever presentation.
These sandwiches, inspired by Sir Arthur Conan Doyle’s The Adventure of the Beryl Coronet, could make an easy dinner. Use either on freshly seared steak or last night’s leftovers. Radishes and a lively horseradish sauce are the trimmings.
SHERLOCK’S STEAK SANDWICHES
Serves: 2
Sauce:
3 tbsp (45 mL) sour cream ■
2 tbsp (30 mL) horseradish sauce
Generous pinch each of kosher or coarse salt and freshly ground pepper 3/4 tsp (4 mL) lemon juice
Sandwiches:
1/2 lb (250 g) boneless steak, ■ cut into 2 portions
Salt and pepper
4 slices whole wheat bread 1 1/2 cups (375 mL) arugula leaves
4 radishes, sliced
1. For the sauce, mix together the sour cream, horseradish sauce, salt, pepper and lemon juice in a small bowl. Set aside.
2. Sprinkle steak with salt and pepper to taste. Oil a heavy frying pan lightly and heat over medium heat. When pan is hot, sear the steak for two minutes a side, holding the short ends of the steak down in the pan with a fork or tongs for 10 seconds, enough to seal in the juices. Set steak aside on a plate.
3. Spread bread with sauce. Arrange a layer of arugula and radish slices on two of the slices of bread. Slice steak into strips 1/2 inch (1.25 cm) thick. Divide the steak into two equal portions and arrange half the slices of steak on the radishes on each sandwich. Add another layer of radishes and arugula. Top with remaining bread slices, sauce side down.
4. Cut the sandwiches into halves or quarters.