Reubens

I really wanted to make a Reuben sandwich this year with our leftover corned beef from St. Patrick's Day. It's not that I am a super huge fan of them, because I'm not. Usually, the closest I'll get to ordering a Reuben, is ordering a turkey version. But, since we had the goods, I thought it would be fun to try making one. My DH was happy I did.
There seems to be many variations on a Reuben sandwich. It can be made with corned beef, or pastrami. Smeared with Russian, or 1000 island dressing. Topped with coleslaw, or sauerkraut. Served on rye, or pumpernickel.
If I am going to eat one, I prefer corned beef, Russian dressing & coleslaw, on rye.
So, I had the Russian dressing, and the corned beef. I just needed the coleslaw. You can use some store bought coleslaw...or, do what I did below.

To make some, you'll need 4 cups of coleslaw mix {I didn't bother shredding my own}.

In a mixing bowl, whisk 3/4 cups mayonnaise, a 1/4 cup sour cream, 2 tablespoons cider vinegar, 1 teaspoon of sugar, 1/2 teaspoon kosher salt & 1/2 teaspoon freshly ground black pepper together.

Add the dressing to the coleslaw mix, stir to combine & chill for 30 minutes before using.

For the Reuben sandwich, you'll need some rye bread.

Spread some softened butter on one side of both slices. Flip them over & spread some Russian dressing on the other side.

Top one side with some corned beef & the other with some swiss cheese.

Mound some coleslaw on top of the corned beef.

Heat a skillet over medium heat. Put the sandwich in & cook until it's browned. Flip it over & brown the other side. I used a foil covered brick to smash the sandwich a bit.

Remove the sandwich from the skillet, slice it & serve.
I don't have a recipe for the sandwich, because...well, it's a sandwich. You can make it however you'd like & with varying proportions.

Creamy Coleslaw

Adapted from Gourmet magazine, August 2004
Makes 8 servings

3/4 cups mayonnaise
1/4 cup sour cream
2 tablespoons cider vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cups coleslaw mix

Combine the mayonnaise, sour cream, vinegar, sugar, salt & pepper in a mixing bowl. Add in the coleslaw mix & mix to combine. Chill for 30 minutes before serving.
Click here for the printable recipe.

Russian Salad Dressing

There is a deli near my house that makes all their salad dressings from scratch. They even make their own mayonnaise...which goes into their dressings. They have the most delicious turkey sandwich with Russian dressing. I looked around for a good recipe to make my own & was surprised on how little was out there. This one was exactly what I was looking for. I'm not sure if it's technically a 1000 island dressing, or Russian. It seems the two are often confused. But, regardless, I love it. I made it specifically for making some Reuben sandwiches with leftover corned beef. But, it's also great on a salad, or on any kind of sandwich.

Begin by adding 3/4 cups of mayonnaise & a 1/4 cup of sour cream to a food processor {or blender}.

Add in a 1/3 cup of Heinz chili sauce,

a 1/2 tablespoon of freshly squeezed lemon juice,

1 tablespoon of minced dill pickle,

1/2 tablespoon of minced red bell pepper,

1 tablespoon of minced scallion,

2 teaspoons coarse grain Dijon mustard,

1/8 teaspoon of Tabasco sauce,

1 teaspoon of sugar,

a 1/4 teaspoon of paprika, a pinch of freshly ground black pepper,

and a 1/2 tablespoon of minced fresh parsley.

Blend all the ingredients together. Do not over blend! It's good to have a few chunky bits in there.

Store in the refrigerator for up to a week.

Russian Salad Dressing

Apapted from the Russian Tea Room Cookbook, by Faith Stewart-Gordon
Makes 1 1/2 cups

3/4 cups mayonnaise
1/4 cup sour cream
1/3 cup Heinz chili sauce
1/2 tablespoon freshly squeezed lemon juice
1 tablespoon minced dill pickles
1/2 tablespoon minced red bell pepper
1 tablespoon minced scallion
2 teaspoons coarse grain Dijon mustard
1/8 teaspoon Tabasco sauce
1 teaspoon sugar
a pinch of freshly ground black pepper
1/4 teaspoon paprika
1/2 tablespoon minced fresh parsley

Blend all the ingredients in a food processor fitted with a steel blade, or a blender. Do not over blend! It's good to have a few chunky bits in there. Serve as a salad dressing, sandwich spread, or a great dip for vegetables. Keep in the refrigerator for up to a week.
Click here for the printable recipe.

Corned Beef & Cabbage

I thought another year would pass without a St. Patrick's Day Corned Beef & Cabbage post. But, this year, I made it twice!
We had some friends & family over for the holiday this year. It was such a success, that all 6 pounds of corned beef were devoured. Not a scrap of anything leftover. I had made some homemade Russian salad dressing in hopes of making some Reuben sandwiches with the leftovers {those posts are coming!}. So, I decided, why not make it again? This time I halved the recipe & we had a few leftovers...not much though!
The first time I attempted this meal was two years ago. I shopped the day before St. Patrick's Day & all that was left at the market was low sodium corned beef. Obviously, not as popular as the regular variety. I loved it! Corned Beef can be way too salty & the low sodium variety is still salty, but just not so overwhelming. I highly recommend it.
I love this recipe. It does take half the day...but, it couldn't be simpler.

Begin by putting 2-3 pound corned beef briskets in a large stockpot.

Add 6 carrots {peeled & cut into large chunks}.

Peel 3 large onions & cut them in half. Remove the stringy part of the core, but leave some intact. This helps hold them together. Cut the halves into quarters.

Add them to the pot.

Tie together a few sprigs of fresh parsley & thyme.

Add them to the pot, along with 2 teaspoons of dry mustard.

Add in enough cold water to cover the contents by a few inches.
Bring to a boil. Reduce the heat to a simmer, cover the pot & cook for 2 hours.

Trim the outer leaves of the cabbage off. Cut into quarters & add to the pot. Cook for an additional 2 hours.

Remove the corned beef from the pot & transfer to a cutting board. Remove any visible fat from the brisket & cut into thin slices against the grain.

Using a slotted spoon, remove the cabbage & carrots. Transfer the corned beef & vegetables to a serving platter & serve.

Corned Beef & Cabbage

Adapted from Irish Traditional Cooking, by Darina Allen
Serves 8

2- 3 pound corned beef briskets
6 large carrots, peeled & cut into large chunks
3 large onions, peeled & quartered
2 teaspoon dry mustard
a few sprigs each of fresh parsley & fresh thyme, tied together
4 small heads of cabbage

Put the corned beef brisket into a large stock pot. Add the carrots, onion, mustard & herb bundle. Cover with cold water & bring to a boil. Reduce the heat to a simmer, cover the pot & cook for 2 hours. Trim the outer leaves of the cabbage off. Cut into quarters & add to the pot. Cook for an additional 2 hours.
Remove the corned beef from the pot & transfer to a cutting board. Remove any visible fat from the brisket & cut into thin slices against the grain. Using a slotted spoon, remove the cabbage & carrots. Transfer the corned beef & vegetables to a serving platter & serve.
This meal is particularly great when served with some Guinness Mustard & Horseradish Cream as condiments.
Click here for the printable recipe.

Harold & Maude

My sister, out in Oregon, got 2 little ducklings this weekend. She sent me these photos. They might just be the cutest things I've ever seen!
As soon as I saw the pictures, I immediately thought of one of my favorite children's books, The Little Duck. How lucky is my neice, Penny, to have the real things!? And, just in time for Easter.

Guinness Mustard & Horseradish Cream

These are my most favorite condiments for a St. Patrick's Day dinner of Corned Beef & Cabbage. When I was a kid, the only thing I looked forward to on the holiday was the Irish Soda Bread. Everything else, I didn't really care for. As an adult, I love the whole meal. I will be making the traditional dinner this evening. I won't be able to blog the corned beef, as it will be too dark when I serve it. It's hard enough to make corned beef look pretty, without adding the extra disadvantage of having to use a flash.
This recipe is what I will use, for anyone who's interested. I made it last year & it was perfect. Both of these condiments are super quick & easy & can be made ahead of time...which, is always a big help when entertaining. I recommend trying both!

For the mustard, measure a 1/2 cup of coarse grain Dijon mustard into a mixing bowl.

Add 2 tablespoons of Dijon mustard,

2 tablespoons of Guinness beer,

1 tablespoon of minced shallots,

and 1 teaspoon of light brown sugar.

Stir to combine & chill for 2 hours, before serving.

For the horseradish cream, add 1 tablespoon of finely chopped dill pickle to a mixing bowl.

Along with, 1 cup of sour cream,

1 tablespoon of finely chopped fresh chives,

and 6 tablespoons of prepared white horseradish.

Stir to combine & chill for 2 hours, before serving.

Guinness Mustard

From Bon Appétit, March 2008
Makes 6 servings

1/2 cup coarse grain Dijon mustard
2 tablespoons Dijon mustard
2 tablespoons Guinness stout
1 tablespoon minced shallot
1 teaspoon light brown sugar

Combine all the ingredients in a mixing bowl & stir to combine. Cover and refrigerate at least 2 hours. This can be made up to 2 days in advance.
Click here for the printable recipe.

Horseradish Cream

From Bon Appétit, March 2008
Makes 1 1/2 cups

1 cup sour cream
6 tablespoons prepared white horseradish
1 tablespoon finely chopped dill pickle
1 tablespoon finely chopped fresh chives

Whisk all the ingredients together in a mixing bowl. Cover and refrigerate at least 2 hours. This can be made up to 2 days in advance.
Click here for the printable recipe.