By Stephanie Smith
“Honey, you're three hundred sandwiches clear of an engagement ring.”
When long island publish author Stephanie Smith made a turkey and Swiss on white bread for her boyfriend, Eric (aka E), he took one chew and uttered these now-famous phrases. whereas her beau’s assertion at the start appeared strange, even antiquated, Stephanie approved the problem and set to work. Little did she recognize she used to be approximately to cook dinner up the sexiest and such a lot debatable love tale of her generation.
300 Sandwiches is the tale of Stephanie and E’s epic trip of bread and betrothal, with a complete loaf of recipes as well. For Stephanie, a amateur within the kitchen, creating a sandwich—or even 300—for E wasn’t near to getting a hoop; it used to be her approach of claiming “I love you” whereas gaining self assurance as a chef. It used to be approximately what number breakfast sandwiches they can consume jointly on destiny Sunday mornings, what percentage s’mores may perhaps stick to relatives skiing journeys, what number foolish fights could result in make-up sandwiches. all at once, she observed a life of happiness among these slices of bread.
Not everybody agreed. The media dubbed E “the Internet’s Worst Boyfriend”; bloggers attacked the loving couple for environment again the reason for women’s rights; reviews approximately their romance echoed from as distant as Japan. quickly, Stephanie stumbled on 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 bird and Waffle BLTs, Stephanie stocks the creations—including wraps, burritos, paninis, and burgers—that eventually sated E’s palate and gained his middle. half recipe booklet, 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 resources for 300 Sandwiches: A Multilayered Love Story . . . with Recipes
3 Heat the oil in a wok until hot but not smoking, add the pre-boiled soy beans and stir-fry for 2–3 minutes. Then add the tofu skin strips and stir-fry for 2 more minutes. Add the rest of the ingredients and stir quickly to mix, then transfer to a serving plate and serve immediately. If you cannot find tender soy beans, you may substitute fresh or frozen lima beans. After boiling the lima beans, be sure to rub off the outer skin before stir-frying them. Chopped spring onions may also be added to the wok along with the other seasonings.
Divide the noodles into individual serving bowls. 4 Heat the oil in a wok until smoking, add the marinated chicken and stir-fry quickly for 1 minute, then add the mushroom, fungus and lily buds and stir-fry for another 2–3 minutes. Add the salt, soy sauce and chicken stock or water, bring to a boil, lower the heat and simmer for 15 minutes more. Stir in the cornflour mixture until the gravy thickens, then drizzle in the beaten eggs, stir once and let the eggs cook for just 1 minute. Turn off the heat.
Shallow-fry them, swirling the wok so they cook evenly. Fry until browned on one side, then slide the wok scoop or a spatula under the noodles and turn them over. Sprinkle the rest of the oil around the edges and continue to shallow-fry the noodles until browned on the other side. Pour in the reserved chicken stock and simmer, covered, for 1 minute or until the noodles absorb the sauce. Toss the noodles with chopsticks or a fork and add the chicken slices with the chives. Stir, remove and serve immediately.
300 Sandwiches: A Multilayered Love Story . . . with Recipes by Stephanie Smith