|Through the restaurant window: Chef Joey Campanaro cooking behind the bar at Village Belle.|
Mmmm, can you smell the sizzle of that Mortadella & Tomme de Savoie sandwich? To learn how to make Joey Campanaro's gourmet yet super simple version of a Baloney & Cheese sandwich, watch the premiere episode of Chef Secrets for Home Cooks on yesterday's post, or visit the new Style Maniac YouTube Channel. Each episode of the series will bring you an easy and delicious recipe, plus a few tips, tricks and techniques from top chefs to try in your own kitchen. Here's what I learned from Joey Campanaro, chef at Market Table, The Little Owl, and Village Belle restaurants.
3 Cooking Secrets from Chef Joey Campanaro
- Ingredient quality makes all the difference. Don't get me wrong: when fried, grocery store baloney and cheese can be pretty good. But use a high quality Mortadella and Tomme de Savoie and you enter another realm.
- Joey calls it "saving flavor," I call it "less pans=less clean up, yay!" Either way, the result is the same: by toasting the bread in the same pan he cooked the meat in, all that yummy flavor is absorbed, enhancing the entire dish.
- Chef trick: To quickly melt cheese, toss an ice cube in the pan, then quickly cover for just a few seconds. This little magic trick of Joey's is now a staple in our kitchen.