77 down. 24 to go.
She used to dress me up in girls’ clothes, and I looked good. Of course I did. Whether it’s transforming a three-year old boy into an adorable little girl, cooking a deliciously simple meal or publishing a revolutionary cooking book, when Tamar Adler sets her mind on something, she will exceed your every expectation.
Tamar decided to get into cooking somewhat spontaneously, and somewhat to compete with her younger brother. She begged Gabrielle Hamilton, owner and chef of Prune, for a job as a line cook until she finally said yes. Tamar worked at Prune for a total of twelve days, before deciding it wasn’t for her.
Prune, a legendary New York City restaurant, made it’s way onto the list with a bacon marmalade sandwich. Then, stopped serving it shortly after. So, I had to settle for the next best thing– or in this case the better thing. While Prune didn’t serve lunch (or this sandwich) during Tamar’s short stint there, this sandwich was so inherit to their style of cooking that she had no problem replicating it.
Our (Tamar’s) Recipe
» 8 Strips of Benton’s Bacon (particularly smokey)
» Piquant Orange Slices Bitter Marmalade
» 4 Slices of Pumpernickel from Stinky’s
» Butter (heavy on the butter)
Fry bacon on a large skillet until cooked through. Drain on paper towels and keep warm. Toast bread and generously lather with butter. Tamar told me “Butter is kinda like cheese – people go too light on it.” While I never thought of it that way, I couldn’t agree more. Then heavily apply marmalade to buttered slices. Arrange bacon on top of bread and close sandwich. Cut in half and serve with 1-2 bottles of rosé and handfuls of macadamia nuts.
The sandwich was surprisingly great. I’d never expect these ingredients go together, but it worked. The sweetness of the marmalade and the smokiness of the bacon totally balanced each other out. This sandwich could work for any meal. It happened to be our dinner, but I imagine it makes for a great breakfast or lunch sandwich, and even possibly a decadent dessert. It tasted like a really delicious campfire. But before even tasting the sandwich I knew it was going to be great — Tamar Adler made it for me!
Tamar Adler is the author of An Everlasting Meal: Cooking with Economy and Grace. She worked as an editor at Harper’s Magazine from 2001 through 2004. Having cooked at Prune restaurant one summer, after leaving Harper’s, Tamar worked as a personal chef, wrote, and did research for Dan Barber of Blue Hill and Blue Hill at Stone Barns.
Prune | 54 East 1st Street between 1st & 2nd Avenues