Busy Diva's Dinner Menu: 08/01/2014

Diva Cooking 101

Divas cook gorgeous things that are fabulous enough to share with friends and family. They just don't cook much. Every diva needs a few, easy signature dishes to get by. Are you a diva cook?

Divas cook while listening to Billie Holiday, Muddy Waters, or the Rolling Stones.

Divas cook while sipping Champagne, Chardonnay, or a martini.

Divas cook with a feather boa draped around their shoulders.

While cooking, divas nibble gin-soaked olives or Champagne-saturated strawberries.

Divas cook while wearing an apron that says, "Tomorrow is another Chardonnay."

A diva's favorite breakfast is last night's appetizers.

Divas don't stress over particular amounts in any recipe. Glugs, plops, and handfuls are accurate enough.

Divas can cook with boas because diva recipes do not require many steps. Still, the food is fabulous.

Sunday, August 31, 2014

Pan Bagnat

Oooh, what a lovely name for a sandwich. Just assemble, wrap, and refrigerate. Simple! Divas are complicated, so simple food is a must. This is the perfect picnic food. The real Pan Bagnat is made with tuna. Mine is made with deli roasted chicken, but turkey, or ANYTHING will work. Also the traditional sandwich has hard-boiled eggs, but I didn't feel like making those today.

Also I made mine with a multi-grain baguette, but a sourdough round would do nicely.

Busy Divas Pan Bagnat

2 Tbsp. red wine vinegar

1 tsp. Dijon mustard

4-ish Tbsp. olive oil

sliced roasted chicken

1 baguette

chopped onion (mine are pickled--see recipe)

sliced red roasted pepper (from a jar is easy)

sliced tomatoes

oregano

Optional: capers, olives, artichoke hearts

Whisk the vinegar and mustard, then add some olive oil.
Cut the baguette in half; remove some of the bread to form a cavity.
Layer the chicken slices, onion, and red pepper.
Drizzle some dressing on top.
Add some tomato, then some more dressing.
Top with oregano.
Cover with the other half of the baguette, slice, and wrap each part in plastic wrap.
Refrigerate 3 hours up to overnight.

Make it a meal: Serve with Spicy Bean Salad (see recipe).

Wine: Beaujolais