Fare Exchange: Beef salami subs for bacon in kosher BLT

It’s mid-July already; how did that happen? (Of course, it’s the same way midlife, midday and all the other middles intersect life.)

Tena Wexler has reminded us that she is still looking for recipes for Paleo Bowls, and instructions for how to brine meats. Pam Stubblefield sent a new request that is a vote of confidence for all of you, and then there is an important item missing from the Lost and Not Yet Found. So read on

Ms. Stubblefield wrote from Chickamauga, “I have been following this column since it was Cynthia Parker’s Fare Exchange. I have never been disappointed when needing help, so here is my request. I have a bag of dried cherries and one of dried blueberries. Any recipes would be appreciated, especially ones for a Type 2 diabetic.”

Finally for now, hearken to an emergency request. If you sent Fare Exchange an email last week and it does not appear today, please resend. It vanished in the bottom of the sea, or at least the bottom of this inbox, and it was filled with ideas worth passing on.

KOSHER BLT

We begin today with commentary for our accomplished commentators, Mr. and Mrs. Sunday. Since I do not know them personally, I don’t know whether it is he or she who writes these emails, or whether they operate as one – his left hand on the keyboard, say, and hers on the right.

Tomatoes are the first topic, as they are sliced into the world’s best sandwich, the BLT.

“It’s summer and the market is full of beautiful vine-ripened heirloom tomatoes – the very best kind for BLTs. There is plenty of room for debate over the other ingredients: what kind of bread, mayonnaise or lettuce; even over what kind of bacon (thick, thin, deep or light smoke, etc.). A lot of the fun is finding your signature composition.

“For those folks that take their religious dietary obligations seriously, though, BLTs are a no-go from the very first letter: bacon. We respect their convictions and like to accommodate our guests so we’ve come up with a solution. Please be sure to discuss it with your friends who keep Kosher or Halal kitchens before you spring it on them. There is HUGE variety about what’s permitted and what isn’t (including what pan and plate you can use for some very committed people). During certain parts of the year, only traditional foods are acceptable for many people; we don’t expect you’ll get a groundswell of acceptance during Passover or Ramadan.

“Turkey or beef ‘bacon’ is a sad substitute for the real thing and generally doesn’t have the same intense flavor, salt and crunch that bacon has. Instead, we use beef salami. We like Hebrew National Kosher beef salami, but if your friends can’t have that (we told you it gets complicated) most any all-beef salami will do. Other beef sausages can work also; choose the most flavorful that the restrictions permit.

“Cut slabs 1/8 inch thick, one inch (more or less) wide and as long as your sandwich plus an inch or so to allow for shrinkage. If all you have is precut deli slices, don’t worry; it will be fine. Just cut into strips and arrange them on the sandwich as needed.

“Cook the slabs flat in a fry pan on medium, turning as needed, until all the fat is rendered out and the ‘bacon’ is brown and crisp, then drain on paper towels. Assemble the sandwich as usual: bread/toast, mayo, tomato, lettuce, ‘bacon’/bread/toast. You want each bite to have some of all ingredients.

“This substitution works because the texture and salt content of rendered salami is very similar to bacon and the extra spices add enough flavor to be comparable. A large part of bacon’s flavor is the browned collagen, et al., remaining after the fat is rendered out and there’s ample fat in salami as well. Don’t worry, you’ll drain and blot off most of it.

“Enjoy your BLT (Beef, Lettuce and Tomato) sandwich and go treat your friends and neighbors.”

And for those of us who are into details, note the postscripts.

PS: While we haven’t tried it, Kenji Lopez-Alt at SeriousEats.com has a recipe for Vegan “faux bacon that has promise: check it out at www.seriouseats.com/2015/02/recipe-update-even-better-mushroom-bacon-vegan-experience-food-lab.html. The comments suggest that while it’s very good, it’s tedious enough that you might only use it for special occasions. Still, if you’re a recent vegan/vegetarian craving bacon

“PPS: Chop your salami scraps into 1/4-inch pieces and render those as well; add them to salads or scrambled eggs for crunch and intense flavor. They keep in a sealed zip-top bag in the fridge for days and longer in the freezer. No need to thaw.

“PPPS: Don’t throw away the tiny bits and the flavorful fat. Use them to add taste to otherwise boring vegetables or make biscuit gravy.

“PPPPS: During testing, we mixed some of the above rendered scraps, toasted panko bread crumbs, mayo and finely chopped cherub tomatoes and served it on endive leaves as ‘BLT Bites’ appetizers. Nobody realized it wasn’t bacon.”

The Sundays noted those whose religious practices include dietary proscriptions. In an increasingly diverse world, we are wise to watch and listen to the what and the why of our guests’ food choices. I remember in the old days, as old-timers are wont to say, when you invited friends to dinner and didn’t ask about any dietary restrictions. Today it’s important to ask.

GREEK CHICKEN

An old favorite seemed to be a good new answer to the request for easy crock-pot recipes, and A.E. hastened to send this one. “I may have seen something similar in Fare Exchange, but it was a good while back if so.”

Slow Cooker Greek Chicken

4 boneless chicken breasts

1 bottle Ken’s Steak House Greek Dressing or other Greek dressing

Pitted Kalamata olives, sliced

1/4-1/2 cup feta cheese

Place chicken in crockpot and pour Greek dressing over the chicken.

Cook on high for 3 1/2 hours or on low for 7 hours, or until done.

Remove chicken from crockpot and top with sliced olives and feta crumbles.

Serve over rice or orzo.

Makes 4 servings.

SIMPLE SALAD

I was with a friend at lunchtime at Whole Foods recently. She filled her to-go container with mountains of greens and reds, all kinds: broccoli, spinach, peppers, tomatoes. She laced it all with some chicken and what looked like a reasonable drizzle of vinaigrette, then some crunchy things on top.

There’s a meal good for you head to toe, and one easy to duplicate at home. Put whatever you find in the refrigerator in a bowl – vegetables, meat and a little starch too if you are so inclined. Top it with nuts of any kind, even a little sweet granola, and drizzle a simple vinaigrette on top.

Thank you for your company all through this column today, as well as those in the past and those in the future.