Table Talk: August 2013
The buzz on Tulsa’s tastiest products, restaurants and events
Antipasto picnic sandwich
If you can’t stand the heat ...
In August, the last thing I want to do on a steamy Oklahoma day is crank up the oven or gas cooktop to whip up lunch or dinner. Instead, I prefer to hit our local farmers’ market for fresh veggies, grab a loaf of bread and a condiment or two from one of Tulsa’s great bakeries and gourmet markets, and put together this hearty no-cook meal.
The sandwich can be made a day ahead and is very mobile. It’s perfect for a picnic (assuming it’s not 100 degrees outside) or easy entertaining with friends and family.
Antipasto picnic sandwich
- 1 large round loaf of rustic bread (I especially like loaves flecked with olives, garlic or rosemary. Try to find one about 12 inches across.)
- 1 tablespoon Dijon mustard
- 3 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup prepared black olive paste
- 6 ounces prosciutto, thinly sliced
- 4-6 ounces salami or sopressata, thinly sliced
- 8-ounce jar of roasted red peppers, drained and cut into strips
- 8-ounce jar of marinated artichoke hearts, drained and chopped
- 1/4 cup sun-dried tomatoes in olive oil, drained and julienned
- 6-8 ounces fresh goat cheese or feta, crumbled
- A few handfuls of fresh baby spinach or arugula
- A few handfuls of fresh basil leaves
1. Slice the bread horizontally, and remove most of the soft interior crumbs (reserve them for use as fresh bread crumbs). In a small jar, combine mustard, vinegar and olive oil, and shake until well mixed. Season with salt and pepper and set aside.
2. Smear olive paste over the top half of the loaf, covering the entire area; set aside.
3. Cover the bottom half of the loaf with a layer of prosciutto, followed by a layer of salami, making sure to cover the loaf all the way to the edge.
4. Finish layering the ingredients on top of the salami, starting with roasted red pepper strips, then artichoke hearts, sun-dried tomatoes and cheese. Finish with a layer of spinach and basil.
5. Give the dressing a shake and spoon 4-6 tablespoons over the mixture. Save any remaining dressing for another use or to serve with the sandwich. Place top of loaf on sandwich and wrap it tightly with plenty of plastic wrap. Refrigerate, weighed down with a heavy cast iron pan or bricks, for at least an hour or overnight. Unwrap and cut into wedges.
New and notable
This is not your parents’ Bodean’s! I recently caught up with Chef Trevor Tack about his new position as executive chef of Bodean Seafood Restaurant. He was in the adjacent fish market checking out the daily catches and planning the menu for that evening. (He updates it on a weekly or even daily basis.) This past spring, he featured a soft-shell crab tempura, served with a soft-boiled egg and roasted tomato remoulade.
Bodean Seafood Restaurant: 3376 E. 51st St., 918-749-1407, www.bodean.net
Gyros by Ali, the popular food truck, has made the move to a permanent location in south Tulsa. The menu features the delicious gyros (served by the dozen from the truck), as well as an assortment of salads, sides and other entrees — think falafel, seasoned chicken and tzatziki, tabouli, and hummus with pita.
Gyros by Ali: 8232 S. Lewis Ave., 918 528-6107, www.facebook.com/gyrosbyali
Blake Ewing, Blue Dome restaurateur, recently expanded his reach to the burgeoning Pearl District. The Phoenix features local art, live music and poetry readings. The book-themed (and well-stocked) café offers nearly two dozen varieties of boiled bagels (rosemary olive oil, green chili and pretzel are just a few), fresh-baked croissants and other pastries, as well as signature sandwiches — all with catchy titles (The Grapes of Wrath chicken salad and The Count of Monte Cristo monte cristo, for starters).
Stop in for a shared dessert. We love Fahrenheit 451 (s’mores with house-made marshmallows cooked on a tabletop grill) and Paradise Lost (fruits and breads dipped in tabletop fondue pots).
The Phoenix: 1302 E. Sixth St., 918-728-7828, www.thephoenixtulsa.com
Run for the border
From Aug. 6-10, the 115th annual Tontitown Grape Festival will be in full swing.
Just over the Oklahoma border on U.S. Highway 412, this tiny Arkansas town will celebrate the large number of Italian immigrants that settled there more than 100 years ago with a $10 spaghetti dinner, arts and crafts fair, live entertainment and carnival rides.
Call 479-361-2615, or visit www.tontitowngrapefestival.com.