St. Paul Sandwich
People are usually better in the abstract.
It’s a line from “Orange is the new black” and one that stuck with me because it’s spot on, especially concerning my online dating exploits.
I’m concluding my sandwich series with one that I’ve been anticipating making for over a year – the low-brow St. Paul Sandwich. Called the St. Paul, but created in St. Louis, and not even available in St. Paul (go figure), it a piping-hot egg foo young patty (how 1960’s!) with lettuce, tomato, zingy dill pickle slices and unctuous mayonnaise, all sandwiched between pillowy-soft, Wonder-style, white bread. It’s dirt cheap and the perfect foil after a night drinking.
This was to be my sandwich magnum opus. But alas, my St. Paul sandwich is…also better in the abstract. I took two bites, plucked out the egg foo young and pitched the rest in the garbage. Perhaps they’re better in St. Louis.
St. Paul Sandwich
Gooey Butter Cake
I have once again avoided working on a lovely Sunday by sequestering myself within the walls of my kitchen. I am visiting a dear friend this afternoon whose father passed away Tuesday. I’ve never been good with expressing empathy and I often find that cooking must substitute for the words I cannot find. I spent this morning baking a Butter Cake (Version #2) to bring to her.
This butter cake is of the St. Louis “gooey” variety, similar to Paula Deen’s version, but made from scratch rather than a mix. I found this recipe on Mama’s Empty Nest, adapted from Heimburger Bakery in St. Louis.
I baked mine for 33 minutes, rather than the 25-30 minutes called for in the recipe. I’ve seen too many gooey butter cakes consisting of a cake shell oozing with a filling resembling pancake batter (blech!). I wanted a moist outcome closer to Tres Leches. I am once again disappointed. I would call it “gloppy butter cake”. Not awful, but the paste-like, interior leaves something to be desired.