Roasted Tomato BLT with Roasted Garlic Mayonnaise

If we are friends you have probably received some pretty weird texts.  Overly long messages consisting of ramblings about white chocolate, pretzels, and sea salt and the concept of shoving all three of those wonderful things into perfectly innocent Rice Krispy treats.  If you’re my sister you have definitely received the occasional horrifying picture of my insanely poofy morning hair, and maybe a couple pictures of my Pinterest makeup attempts that somehow all end up looking the same.  

If we are friends you may have a received an overly enthusiastic text recently declaring my excitement at my successful attempt at roasted garlic mayonnaise. 

I had never made mayonnaise before, probably because it is a condiment that I rarely use, but I was absolutely ecstatic when it turned out perfectly on the first attempt.  If you have never made homemade mayonnaise before, you should jump on this garlicky bandwagon.  Homemade mayonnaise is so ridiculously easy and so much better than the store-bought stuff!

Roasted Tomato BLT with Roasted Garlic Mayonnaise {Pedantic Foodie}

My homemade roasted garlic mayonnaise made its debut on a classic sandwich which I jazzed up a bit with some roasted cherry tomatoes.  

The humble BLT is so often a disappointing assemblage of underripe tomatoes, soggy, subpar bread, and way too much lettuce.  It’s sad really, because the BLT is a classic combination that is by every definition a fantastic sandwich, if it is executed properly and maybe modernized just the tiniest bit.

Roasted Tomato BLT with Roasted Garlic Mayonnaise {Pedantic Foodie}

Our sandwichery (see what I did there?) begins with cherry tomatoes.  I tossed my tomatoes with a generous dose of olive oil and salt - and into the oven they went!  

I love roasted tomatoes.  The flavor is deeper, and the heat really brings out their natural sweetness. 

Roasted Tomato BLT with Roasted Garlic Mayonnaise {Pedantic Foodie}

Next, the bacon.  Bacon does not need our help.  Just lay your rashers out on a sheet pan and let the oven do the work.  In about 10 minutes your kitchen will smell like a diner...in a good way.  

Try not to eat all the bacon before it gets to the sandwich.  I know, it’s hard.

Roasted Tomato BLT with Roasted Garlic Mayonnaise {Pedantic Foodie}

On to the mayonnaise!  I felt like Julia Child when I was making my own mayonnaise.  I think I need to watch Julie and Julia again... 

We begin by roasting our garlic.  This recipe really puts your oven to work!

Roasted Tomato BLT with Roasted Garlic Mayonnaise {Pedantic Foodie}

Did I mention that I roasted the garlic in the leftover bacon grease?  Yeah…you're welcome. 

Isn’t it pretty?  I think the roasted garlic smells almost as wonderful as the bacon.  

If you have a food processor mayonnaise is a cinch!  First, we roughly puree our roasted garlic.  We add one egg yolk, a bit of sugar, vinegar and lemon juice.  I love that this recipe can be made with things you generally find in your pantry.

Roasted Tomato BLT with Roasted Garlic Mayonnaise {Pedantic Foodie}

Emulsion time!  With the food processor spinning, slowly drizzle in the vegetable oil.  Do not try to rush this, seriously.  Your emulsion can go from perfect to ruined very quickly if you try to rush.  Just take your time and allow the oil to incorporate itself slowly into the garlic mixture.  

In about five minutes you will have made your own mayonnaise.  Look at that!  It’s sweet, tangy, and garlicky.

Roasted Tomato BLT with Roasted Garlic Mayonnaise {Pedantic Foodie}

Now it’s time to assemble.  Mayonnaise on both slices of bread.  Yes, both sides.  This sandwich is really all about the mayonnaise.  

Roasted tomatoes, a bit of romaine, and a whole lot of bacon.  Don’t be stingy.

Roasted Tomato BLT with Roasted Garlic Mayonnaise {Pedantic Foodie}

Ta-da!  The homemade mayonnaise and roasted tomatoes really elevate this classic sandwich.

Roasted Tomato BLT with Roasted Garlic Mayonnaise {Pedantic Foodie}

 One of best things about this sandwich is that all of the elements can be prepared ahead of time!  The roasted tomatoes, mayonnaise and even the bacon can all be placed in the fridge until you are ready to assemble your sandwich!  

Let’s welcome the humble BLT into our Wednesday!

Sincerely, 

   Pedantic Foodie


Roasted Tomato BLTs with Roasted Garlic Mayonnaise 

makes 4 sandwiches / mayonnaise recipe adapted from Alton Brown

for the sandwich 

  • 2 tablespoons olive oil 
  • 10 ounces cherry tomatoes 
  • 1/2 teaspoon salt 
  • freshly ground black pepper
  • 12-16 slices of bacon (Definitely go for 16, it’s bacon after all!)
  • 8 slices of your favorite bread*, lightly toasted 
  • 4 leaves romaine lettuce 

Preheat your oven to 475 degrees. 

In a medium bowl combine olive oil, salt, and pepper.  Toss in the cherry tomatoes, mixing until they are fully coated in the oil.  Spread the tomatoes out onto a sheet pan and place in the oven.  Roast for 20 minutes or until the tomatoes have begun to burst. 

Allow the roasted tomatoes to cool while you prepare the other elements of the sandwich. 

Reduce the oven temperature to 450 degrees.

Lay the bacon out unto a baking sheet and bake for about 15 minutes, until the bacon is crisp.  

Remove the bacon from the pan and place on a cooling rack, reserving the rendered bacon grease.  While the bacon cools, prepare the mayonnaise. 

*I used a country Italian loaf for this application, but whatever suits you best will be just fine.  Just make sure that your bread is robust enough to hold up to all the yumminess that we are going to shove between it!

for the mayonnaise

  • 10 garlic cloves, peeled  
  • 1 egg yolk*
  • 1/2 teaspoon sugar 
  • 1 tablespoon rice wine vinegar 
  • 1 1/2-2 teaspoons freshly squeezed lemon juice 
  • 1 cup vegetable oil

Toss the garlic cloves in the bacon grease and bake at 450 for 15-20 minutes, until the cloves have softened and caramelized.  

Transfer the roasted garlic to the work bowl of your food processor and pulse until the garlic is roughly pureed, but is still somewhat chunky.  Add the egg yolk, sugar, vinegar, and lemon juice and pulse until well combined. 

With the food processor spinning, slowly drizzle in the vegetable oil, working slowly.  Once all the oil has been incorporated, removed the mayonnaise from the work bowl and refrigerate until ready to use. 

To assemble: Spread mayonnaise on each slice of toasted bread.  Top with roasted tomatoes, bacon, and lettuce.  Serve immediately.  Enjoy!

*Make sure that your eggs are fresh and from a reliable source.  The egg will be raw in this application, but there is nothing to be concerned about as long as you purchase fresh eggs.  If you are still concerned, you can certainly use pasteurized eggs.  

Strawberry Rose Marshmallows

This week has been a tough one and I'm SO ready to weekend.  I can't think of a better way to start off the weekend then by making candy. 

Marshmallows are such a Spring-y treat.  Their light, puffy sweetness is downright irresistible.

Strawberry Rose Marshmallows {Pedantic Foodie}

Around here we have made a good number of marshmallows.  We have done Vanilla Candy Cane Marshmallows for Winter, Chocolate-Dipped Pumpkin Marshmallows for Fall, and Lemon Marshmallows for Summer.  Yes, I like soft, puffy, pillows of sugar, what can I say?

Strawberry Rose Marshmallows {Pedantic Foodie}

This particular rendition is an ode to spring.  Sweet strawberry jam and floral rose water are added to our fluffy, white mass of sugar.

Strawberry Rose Marshmallow {Pedantic Foodie}

This is essentially Spring in its edible form.  These marshmallows are light and delicate, sweet and floral.

Rose water is such a unique ingredient and I love how it elevates these marshmallows and gives them a fragrant, floral quality.  However, rose water can be overused very easy, so be sure to use only the 1/8 of a teaspoon.  Believe me, it may not be much, but it will certainly be present.

Strawberry Rose Marshmallows {Pedantic Foodie}

There is nothing difficult when it comes to making marshmallows.  If you have a candy thermometer and a stand mixer you are all set!  

Marshmallows begin with a thick, sugary syrup which is whipped into a fluffy white cloud of sweetness.  It really is that simple. 

Strawberry Rose Marshmallows {Pedantic Foodie}

I hope you are soaking up every minute of the beautiful, April weekend.  Make some candy, if you like.  Read something cheery and drink lots of lemonade.  Happy Weekending! 

 

Sincerely, 

  Pedantic Foodie 


Strawberry Rose Marshmallows 

recipe adapted from Alton Brown 

  • 3 packages unflavored gelatin 
  • 1 cup ice water, divided 
  • 1 1/2 cups granulated sugar
  • 1 cup dark corn syrup
  • 1/4 teaspoon kosher salt
  • 1/2 cup strawberry jam or preserves 
  • 1/8 teaspoon rose water 
  • 1/2 cup confectioner’s sugar
  • pink food coloring, optional 
  • nonstick spray 

Coat a 9x13 pan with nonstick spray and generally dust with confectioner’s sugar.  

In the bowl of your stand mixer combine 1/2 cup ice water with gelatin.  

In a small saucepan combine remaining water, granulated sugar, corn syrup, and salt.  Cover and place over medium heat - cook for 3-4 minutes.  Uncover and attach a candy thermometer.  Cook for 7-8 minutes, until the syrup reaches 240 degrees F.  Remove from heat.  

Turn the mixer on low speed and pour the syrup into the gelatin mixture.  Once all the syrup is added increase the speed to high.  Beat for 13 minutes, until the mixture is very thick and fluffy.  In the last minute of beating add strawberry jam, food coloring, and rose water.  

Pour the marshmallow into the prepared pan and dust generously with confectioner’s sugar.  

Allow the marshmallow to sit for 3 hours before removing from the pan.  Turn the marshmallow out unto a cutting board dusted with confectioner’s sugar and use a greased pizza cutter to cut into 1-inch squares.  Once the marshmallows are cut dust all edges with remaining sugar.  

Look at you, you just made candy!


Spring Recipes

I've got my sandals broken in and I've traded my massive collection of sweaters for some genie pants and sunglasses.  It's spring and I have to admit that I am thoroughly enjoying the breezy evenings and dewy mornings. 

Spring is always like jumping into a swimming pool for me.  I am never keen to pack away my fuzzy socks and sweaters, but once I get out in the weather and slip into my first pair of flip-flops I am delighted. 

Spring Recipes 2015 {Pedantic Foodie}

Spring brings an entirely new menu.  Fresh berries, iced lattes, light, refreshing dinners - it's an entirely new pallet for the culinary artist.  I thought I would share a few favorite Spring recipes of my own, and a couple that I am currently admiring around the web. 

This Lemon French Toast has got to make its way into your weekend.  It's so simple and requires very few dishes, which means that you don't have to spend your Saturday morning doing dishes. The bright lemon cuts through the richness of the French Toast, making this a perfectly balanced dish.  

It's Spring, let's take on a challenge by making our own puff pastry.  These Raspberry Cream Cheese Croissants are the perfect way to begin!  Puff pastry is not the enemy, it's just time-consuming.  Grab your kitchen scale and try something new!

I am putting away my hot chocolate and squeezing lemons.  This Rosemary Lemonade is super refreshing and I am kind of addicted to the piney, rosemary flavor.  Fancy up your lemonade.  

I have to admit that lately I have been dreaming about these Toasted Marshmallow Milkshakes almost constantly.  I am not going to reveal the number of these milkshakes I have consumed in one sitting.  They are deliciously dangerous. 

This Pistachio Coconut Cream Pie is ridiculous.  Probably - okay definitely, one of the best pies I have ever made.  The pistachio coconut crust is killer.  And it's gluten free! 

For those weeknights when you want something hearty but refreshing we have Mushroom Thyme Pasta-with Lemon Butter.

I know I keep talking about these Strawberry Cheesecake Cupcakes, but seriously, they are pretty fabulous.  Pretend like it's your birthday and make yourself a dozen.  Call your friend, or just eat them all yourself.  No regrets. 

This Iced Chai Latte will forever be my jam.  So spicy, so creamy, so good.  

Let's make some Strawberry Mascarpone Scones and have afternoon tea with our favorite ladies.

The world wide web is full of tempting Spring recipes.  Here are a few that I currently have on my want-to try list.  

This Roasted Strawberry Milkshakes with Chocolate Pistachio Brittle could win a beauty contest.  It's topped with cream cheese frosting - I'm in.

I have been eyeing these Carrot Cake Scones for about two weeks now.  They scream "Spring!" and I think they may have to make their way into my weekend baking.  

I'm definitely improving my lemonade game this year.  If rosemary isn't your thing (I don't understand why some people don't love rosemary) maybe you should try this Fresh Blueberry and Mint Lemonade or this Peach and Cardamom Lemonade.  Those colors… 

I hope you all are having a perfectly lovely Spring.  Let's celebrate this new season in the best possible way - with food. 

Sincerely, 

  Pedantic Foodie