Bon Appetit time of the Month

I have been subscribing to Bon Appetit for a few years now. I don’t subscribe to magazines so much anymore, so I get super excited when Bon Appetit comes in. I don’t ever cook as much as I think I will, but it is still eye candy!

I received the June/July 2022 issue on Friday. On Saturday I made the curried tomato sandwich on page 56. Today I made the grilled corn with chaat masala on page 54 and tomato salad with jalapeño ranch on page 53.

The curried tomato sandwich was super easy. You are basically toasting bread on the stove top in oil and curry spice. Then you make your tomato sandwich as usual. I did like the recipe and just used mayo and tomatoes, but it would be good with additions like lettuce, bacon, or avocado. However you like your sandwich. You can also use your favorite spice if curry isn’t your thing.

I had to make some adjustments to the grilled corn with chaat masala. The first being that chaat masala has too much of a licorice taste I don’t like. I used Chana masala instead. I also don’t have a grill. I used two frozen mini ears of corn, wrapped them in wet paper towel and microwaved them for five minutes. Separately I combined the butter and Chana masala. Seemed like too much spice to the amount of butter, so I added more butter. Then I heated some oil in a pan on the stove so I could get that charring. Then on the plate I rubbed the corn in the Chana masala butter and added some shredded Mexican queso cheese, I couldn’t immediately find cotija cheese. It was all really good. I will save the Chana masala butter for when I make it again. I am sure I can use it for other things.

One might argue I did not make the tomato salad with jalapeño ranch. I didn’t use jalapeño and I didn’t have any chives. I forgot to add them to the shopping list. So I added more onion spices. I also didn’t rub the tomatoes with oil and garlic. I am sure that is delicious, but I like tomatoes as is too. I used the ranch as a dip. To be honest I think it is kind of weird to throw them on top. It is really good. Maybe next time I will make it more proper, but still leaving out the jalapeño.