It's set to be a week filled with announcements here. First, I'm on my way back to NEW YORK CITY, and you can join me! I'll be teaching two classes at the Sunday Suppers Williamsburg Studio on August 18th+19th.     On Saturday it's all about CAKE. Well, it's all about baking & pastry really, but I'm super keen on the cake part!   We'll be whipping up perfectly light vanilla sponge, my favourite buttercream, a simple pastry cream and the rest of the components to make perfectly layered cakes and sweet summer tarts. It's going to be good! If you'd like to join in, you can purchase tickets here.   And on Sunday it's all about DINNER! It's a meal inspired by summer evenings, dinners taken outside and trips to the sea. We'll be having:   Kumumoto Oysters with Melon Mignonette musk melon, chive blossoms & vinegar Hand Rolled Tagliatelle with Water and Butter Sauce feathered fennel & celery, summer garlic stock, coriander seeds & bufala ricotta Frenched Pork Loin with Crackling new potatoes & summer zucchini salad Chocolate Chip Ice Cream Cones homemade ice cream & cones   If you'd like to join in, you can purchase tickets here. ‹‹‹‹‹‹‹‹‹‹‹‹‹‹     And now, a sandwich fit for Saturdays. Or any day really, but a series I call, The Saturday Sandwich. Find my earlier Saturday Sandwich posts here. And please try to see past the spacing issues, my previous Saturday Sandwich posts were written for my blogs old home.         A ROAST BEEF BAGUETTE WITH FINGERLING CHIPS ‹‹‹‹‹‹‹‹‹‹‹‹‹‹   YOU'LL NEED -1 batch homemade potato chips (here's a basic recipe, i like to substitute fingerlings for russets) -baguette, sliced & pan fried in butter -roast beef, thinly sliced (leftovers from the night before are best, but your local deli will likely carry it ready to go) -1 batch horseradish cream (recipe follows) -a hard white cheese, very thinly sliced (optional) (i used parmesan this time, it's okay if it's a little crumbly) -enoki mushrooms, sauteed -spanish onion, thinly sliced -frissee lettuce -salt & pepper to taste   HORSERADISH CREAM -crème fraîche -fresh grated or prepared horseradish mustard (i like Kolzlik's Horseradish Mustard if you're using prepared) -a touch of pommery mustard -a large pinch of fresh tarragon leaves, finely chopped -a few stems of fresh chives, finely chopped Mix together equal parts crème fraîche and horseradish. (i was serving 2 so i used between 2 & 3 tablespoons of crème fraîche and less than a teaspoon of mustard) Stir in a touch of pommery mustard and a small handful of tarragon leaves and chive stems. Finish with salt & pepper.     HERE'S HOW: Slice the potatoes, while they're drying make the horseradish cream. Refrigerate. Next, saute the mushrooms, slice the onions, bread and cheese. Pan fry the bread in salted butter. Next, build your sandwiches! I like a dollop of horseradish cream on the bottom, then all the toppings and then a little more cream. Serve alongside a good helping of chips and a touch bowl of ketchup.     I'll be back tomorrow with another BIG announcement and then back again on Friday with the newest in my pie series! xo, n     ‹‹‹‹‹‹‹‹‹‹‹‹‹‹     we have a new front page image & i love it! fancy french toast! from twitter today, this kitten is killing me this book is beautiful this skirt seems pretty perfect this bedding (via) it's that time of year and this time of year too the photos in this post: michael graydon the styling: me and the new york download