Posted by: Ernest Barteldes | March 17, 2019

Weekend Cooking: New Discoveries


Ernest Barteldes 

I don’t usually buy any of the daily newspapers in the morning, but one thing I miss is the Friday Cooking page that used to be a feature of New York’s Daily News – until a few years back they always featured a recipe by celebrity chef Rachel Ray and also a “sandwich of the week” that detailed how local restaurants made the mundane task of putting meats inside two pieces of bread a masterpiece.  

I saved many of those pages and have used many of them not only for our Sunday dinners but also for our Saturday afternoon lunches, when we get out of the ordinary everyday stuff I make whenever we stay in on the weekend – something that we often do during the colder days of winter when getting out of the house means freezing your butt until we get where we need to go.  

Whenever I try one of the recipes on those yellowing pages, I don’t follow them to the letter because not all the ingredients are either too hard to find or just too obnoxious since the paper used to include brand names that I am not interested in. The recipes, however, are very interesting and I adapt them to fit our needs.  

One I recently tried that I had never done before was originally meant to be made with pumpernickel bread, which is something I cannot usually find at the local Greenmarket or any of the grocery stores in the neighborhood or in the shops I usually go to near my job in midtown Manhattan, so I adapt the recipes the best I can while achieving what I believe to be similar results.  

Instead of pumpernickel I used baguette from Francesca’s Bakery here on Staten Island (which brings fresh products to the St. George Greenmarket) and I replaced their advertised Boursin cheese with regular cream cheese – and I’m sure it made zero difference 

Below is the adapted recipe 

Smoked Salmon Sandwich (serves 2)



Horseradish dressing 

1 tablespoon chopped rosemary   

1 tbsp. Chopped chives 

Juice of one lemon 

1 tbsp. Horseradish 

½ cup mayonnaise 

Salt and black pepper to taste 

Other ingredients 

2 cups mixed greens 

honeycrisp apple, thinly sliced 

1 bosc pear, thinly sliced 

¼ cup sliced red onion 

1 teaspoon olive oil  

½ teaspoon lemon juice  

½ package cream cheese 

8 oz. Smoked salmon 

¾ baghette bread, halved.  




 Combine all dressing ingredients and process until smooth. Set aside. Mix the vegetables and combine with the dressing, olive oil and lemon juice.  

Assemble the sandwich: Toast the bread and spread cream cheese on one half. Add smoked salmon and vegetables and top with the other half of bread. Serve with potato chips.  


  1. I admire yours cook skills, recipes from different countries, thank you , I definitely use some from ideas

  2. Thank you!

  3. […] received in comparison to earlier efforts (well, let’s face it – the page hadn’t really been active since I wrote about this new kind of sandwich  a few weeks back due to personal issues that kept me away from writing (those who know me know […]

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