If you’re wondering why I would take the time to post a recipe for a simple salami sandwich, I assure you that there is a very valid point behind this entry. The idea stemmed from a comment in a twitter conversation that got me thinking about a few things. That idea simply could not go without being written because I think that it pertains to every food blogger in existence at least at one time or another.
This post is dedicated in particular to my good friend Judy from No Fear Entertaining. It was a the following tweet that got me thinking about food today. In particular, it got me thinking about what food is good food, and what is worth serving to family, friends or acquaintances.
I was checking my twitterstream when the following popped up from Judy (You are following her on twitter, aren’t you?):
@nofearentertain Dinner tonight: Ham and salami sandwiches…I suck :-(
Of course several of us chimed in to say there was absolutely nothing wrong with this idea as a meal (To be entirely honest, I was contemplating the sandwich above long before she brought the subject up), but the statement itself got me thinking about food bloggers and how the act of being a food blogger changes our idea of what food should be. It also started me thinking about how it changes our perspective in relation to every person out there who might someday read what we’ve written.
Regardless of whether we make our money directly from our writing, food bloggers are in a sense professional foodies. We follow the latest news in food, chefs and restaurants. We seek out unique and pristine ingredients. We insatiably follow food trends and at times even create the trends that the rest of the world follows. In one way or another we define our lives in the food that we eat, the places we congregate and the meals we prepare, but in the process we disconnect ourselves from the world at large.
The quest for perfection that we engage ourselves in has an unfortunate side effect for almost every one of us at one point. It causes our focus to shift from what good food is at its core to a strange belief that the ingredients make the dish. Nothing is farther from the truth. The primary ingredient in great food is the love that goes into it, not whether or not the cheese used on the side was organically cultured three miles underground and cased in fine port for seven years. (Though that does sound lovely!)
Art Smith attributes his success as as a chef to preparing the food he loves with all the love he can. The world seems to agree. Art is acclaimed for his dishes. They aren’t fancy. They aren’t pompous. They aren’t even gourmet in the fashion that most would consider a meal called gourmet food. They’re just good modern interpretations of good old fashioned Southern American meals.
Take the humble sandwich above. Today I think nothing of it. It’s something I might make on any given day. A simple assemblage of ingredients that are invariably on hand in my refrigerator and pantry. On any other occasion I would have enjoyed it without ever really appreciating it, but the thought of what makes up a truly great dish placed it firmly under scrutiny.
To a foodie it’s a simple sandwich. To my younger self it would have been a gourmet extravaganza. As a child I had never experienced such things as spicy brown mustard or shaved Parmesan cheese. Romain lettuce was something you found as a garnish on plates at some of the better restaurants, not something used on a sandwich. Parmesan cheese came in a green shaker can that went in the fridge next to the Miracle Whip and grape jelly.
The sandwich above was as far from my experience as escargot. I wouldn’t have gotten it. It would have been gourmet in the extreme.
That is not to say we didn’t eat a lot of salami sandwiches. Growing up in the primarily Italian California wine country gave me the opportunity to eat a great deal of salami. It was generally enjoyed with sourdough bread from the Sonoma French Bakery, arguably some of the finest sourdough in the world, and some wonderful aged cheddar from our local delicatessen, with a hint of mustard and all the love my mother could put into it.
I never noticed that it wasn’t up to par.
So to all food bloggers out there, and to any aspiring foodie who may find themselves looking at the ingredients list before they look at the faces around their table. Please don’t forget what the real meaning of great food is. It’s not the ingredients. It’s not the cost, nor the complicated French method necessary to create the sauce. It’s the love that went into the making of a dish that gives it value.
So to my good friend Judy I say again; There is absolutely nothing wrong with serving ham and salami sandwiches for dinner. They may be more appreciated by the younger members of your clan that would a perfect Coq au Vin, they’re a lot less complicated to make and I have no doubt in my mind that when prepared in your household they are infused with all the love in the world.
Food is love. Let us not forget that in the details.
Salami Sandwich With Tomatoes and Parmesan - and Thoughts on Being a Food Blogger.
Ingredients
Instructions
Nutrition Information:
Yield:
1 Serving Size:
1
Amount Per Serving: Calories: 1489Total Fat: 44gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 26gCholesterol: 104mgSodium: 3655mgCarbohydrates: 216gFiber: 50gSugar: 41gProtein: 76g
What I would have done Differently had I thought of it at the time:
Name it. Add pickles, onions, change out the cheese, bread, salami or any other ingredient. Serve warm, cold or room temp. Masticate only. Do not bend, fold, staple or mutilate. Your results may vary.
Links to other recipes like this:
- Salamwich ~ Anyone for Salami Sandwich, from The Variable
- Salami, Mozzarella and Mixed Greens Sandwich, from CookThink
- Salami and Pickle party Sub, a YumSugar ‘Wich of the Week
I think food bloggers tend to get over pretentious and over zealous . Food is personal and no one should apologize for how or what they like to eat. I think of one blogger .who I wont name. that comes off come off as elitist in her tweets and posts, in her pursuit for the perfect foods. Whats she doesnt get is that not everyone can or has the inclination to eat as she does. All that matters is that the food comes from the heart and is made with love.
With all that Judy has going on, she should never apologize for working hard and trying to take of her family . Its the simple little things people remeber most.
Great post Jerry.
To true foodies and food bloggers, it’s all about the food, and the love for food – not how ‘special and pretentious’ the recipe can be. Judy and Jerry, you both prove this point! There’s not a thing wrong with a salami sandwich, or a french bread pizza, both of which I enjoy on a regular basis. As Courtney says, true ‘good eatin’ comes from the heart, not the fanciest of recipes, and both of you realize that! BTW, of course I follow Judy, silly man!
Judy,
Nothing “crappy” about it. Salami Sammich night was a favorite in my house as a kid. I’m sure yours was great. (And yup, it was a great sammich)
Courtney,
All food bloggers get caught up in the high end glitz from time to time. I’ve been guilty enough of it to name myself the Food Snob from time to time. The point is, we need to remember what’s important in life, not what other people might think is important. Food is individual, there is no one size fits all version.
FlavorsOfItaly,
I thank you, dear. I’ve been guilty of food snobbery in the past. sometimes it’s hard to remember to love the food for the sake of the happiness that comes with it. you guys help keep me real. Thank you!
Awwww Jerry! You have made me feel so good snout my “crappy” dinner! Everyone did love it and it fit the night perfectly. Yours looks wonderful and I bet it was also enjoyed.
Don’t crucify me for messing up this quote or who it’s attributed to, but someone once said, “There is no love more sincere than the love of food,” or something thereabouts (forgive me, Im sleepy). While that’s true, it could also be said, “There is no love more sincere than a cook feeding family & friends.” Meals from the heart are the best meals of all.
Thank you for posting on this subject, Jerry. I’ve thought about it a lot, and I agree with you wholeheartedly. I believe that great food is great food, and it doesn’t need a pedigree to be so. There is just too much unnecessary pretension involving food sometimes, especially among “foodies”. I admit that there are many times I decide not to post about a meal I’ve made because I’m afraid that people won’t think it’s “fancy” or “special” enough. It can be a little intimidating!
I think your sandwich is beautiful. That is how most people really eat! Good quality ingredients prepared simply, thoughtfully and with love.
I so so agree with everything you have said. Love. Making something because we love the act of doing it and sharing it and making ourselves or someone else happy. My kids are happier with a simple pan of brownies than with a box of macaroons that took two days to make and are the top in chi-chi. My French friends are thrilled with a banana bread or a chocolate layer cake because éclairs come too often and too easily. A good sandwich, eaten with the man I love, sitting on a blanket all alone in the middle of a vineyard is happiness itself. Thank you for this post. And thanks for that salami sandwich, Judy.
Couldn’t agree more with the post and comments here. I’ve been trying to explain to my husband lately why I feel somewhat lost in the world of food writing, and this touches on my sentiments. One of the best meal s I ever shared was with my wee ones – ham sandwiches that had traveled to the mountains for a day of sledding and back to our kitchen where we all ate standing up and with huge smiles of contentment. My kids even remember those sandwiches ten years later! Cheers!
I agree with this wholeheartedly, Jerry! and I am not afraid to admit my love of salami sandwiches or pepperoni eggs (one of my grandfather’s specialties) or ketchup, which is and always will be my favorite condiment. I am all about good, yet simple food, for goodness sake, I am the leftover queen! That should spell it out! LOL! Great post! I agree Judy is awesome!!!
Sandie,
I couldn’t agree more!
Susan,
It does get that way sometimes. The A-Listers seem to chase the newest, trendiest fads and flavors, while ignoring some of the basics. After a while it seems like I’m reading about people who want their own show on the Obscure Foods network or something. Great food is great ingredients and a lot of love. Period. I’m happy with that!
Jamie,
Amen. Amen. And Amen. The most spectacular meal I ever had was of bread, cheese, wine and sold cuts in the Sonoma Plaza with my wife. cost me about 8 dollars. The memories are priceless.
Kim,
I think a lot of food bloggers get caught up in cooking for other foodies. It’s easy to do. I’m guilty of it myself. I just try to remember that no matter how “simple” or common something I make is, there are thousands of people who have never heard of it.
Jenn,
Good to see you here! I’ll have to disagree with you on the ketchup. “Sauce American” is not one of my favorites. I’m more a spicy mustard kind of guy. And of course Judy rocks!
Found you through Twitter. going to foodbuzz festival. Any excuse to fly to SF. . I started blogging with an Italian healthy viewpoint. The more I blogged, I became more familiar with cream and butter, two ingredients I used to avoid. I realize, there is nothing wrong with those ingredients. I don’t cook out of boxes or cans.. My house is abundant in local produce. We eat whole, fresh, delicious and yes, we eat butter and sometimes cream. It’s a new way of defining what healthy is. And, I would never consider giving up my salami and crusty bread sandwiches. See you at the festival.
I think you might like my post “why I hate your forehead” from Sunday.
I took today “off” so am writing this at nearly midnight after yet another weekend where the master of the house worked. Trust me when I say that sandwich would have demanded candles this evening. I had sourdough toast with butter for dinner tonight, and the MoH, cereal. Keepin’ it real, Jerry. But I am sipping red wine. does that help? Hahaha!
Just think, Tax season is almost over, so soon enough you’ll have the MoH home much more often..