By Stephanie Smith
“Honey, you're three hundred sandwiches clear of an engagement ring.”
When ny put up author Stephanie Smith made a turkey and Swiss on white bread for her boyfriend, Eric (aka E), he took one chunk and uttered these now-famous phrases. whereas her beau’s statement at the start appeared strange, even antiquated, Stephanie accredited the problem and set to work. Little did she comprehend she was once approximately to prepare dinner up the sexiest and such a lot arguable love tale of her generation.
300 Sandwiches is the tale of Stephanie and E’s epic trip of bread and betrothal, with an entire loaf of recipes besides. For Stephanie, a amateur within the kitchen, creating a sandwich—or even 300—for E wasn’t near to getting a hoop; it was once her means of claiming “I love you” whereas gaining self belief as a chef. It was once approximately what number breakfast sandwiches they can consume jointly on destiny Sunday mornings, what percentage s’mores may well stick to relatives skiing journeys, what number foolish fights may lead to make-up sandwiches. unexpectedly, she observed a life of happiness among these slices of bread.
Not every person agreed. The media dubbed E “the Internet’s Worst Boyfriend”; bloggers attacked the loving couple for atmosphere again the reason for women’s rights; critiques approximately their romance echoed from as distant as Japan. quickly, Stephanie came upon her cooking and her dating lower than the cruel glare of the spotlight.
From culinary twists on peanut butter and jelly to “Not Your Mother’s Roast Beef” highly spiced French Dip to chook and Waffle BLTs, Stephanie stocks the creations—including wraps, burritos, paninis, and burgers—that finally sated E’s palate and received his middle. half recipe publication, half girl-meets-boy memoir, three hundred Sandwiches teaches us that real love continually wins out—one scrumptious chew at a time.
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Extra info for 300 Sandwiches: A Multilayered Love Story . . . with Recipes
Combine the egg whites, cream of tartar, and salt in the bowl of a stand mixer fitted with a whisk attachment. Beat the mixture at medium-low speed until it is foamy, about 2 minutes, then turn the speed up to medium-high and whip until it is shiny and forms soft peaks, 5 to 7 minutes (see Whipping Egg Whites, page 132). Lower the mixer speed to medium and slowly add the hot syrup, pouring in a thin stream and taking care not to let the stream of syrup hit the side of the bowl on its way in (this will cause it to harden instantly).
MAKES 1 (9-inch / 23-cm) PIE ½ recipe Magpie Dough for Flaky Piecrust (page 17), chilled overnight Oatmeal Crumb (page 57) 2½ pounds / 1132 g firm, ripe, unpeeled Bartlett pears, cored and sliced ⅛ inch thick 1 tablespoon freshly squeezed lemon juice 2 teaspoons vanilla extract ⅓ cup / 63 g granulated sugar 2 tablespoons cornstarch 2 tablespoons minced candied ginger ⅛ teaspoon fine salt Ginger Ice Cream (page 123), for serving Roll and pan the dough as directed for a Single-Crust Pie Shell (page 20–23).
Fold the circle in half, carefully transfer it to the parchment-lined baking sheet, then unfold, cover with plastic wrap, and chill at least 30 minutes before panning. indd 38 4/23/15 12:39 PM FLAKY PIECRUST Set your 9-inch (23-cm) springform pan alongside the 15-inch dough circle. Carefully fold the circle in half, transfer it to the pan, and unfold. Gently shift the dough around to settle it into the pan, then lightly press the dough further into place so that it is flush against the sides and bottom of the pan, including the outer edge.