Sorry no pic, it's al Blogger's fault! :)
Hi there! So, we've been eating a lot of celeriac schnitzels lately, and I didn't really feel the need to keep you updated on that!
If you've read my "real" blog then you're up to speed with what I've been reading, and I am starting to look at meat consumption, in a whole new manner of ways. This recipe includes pastrami, which I just happened to have in the freezer. I will not throw perfectly good food away, so that's why I used it. A better way of paying hommage to the animal who got offed that just throwing the meat away. I once tried a version of this recipe with tempe instead of meat, in Boulder, CO, and it was delish, and I'll keep you updated if I find tempe here worth using.
So, the Reuben. The world's most perfect sandwich. Do I sound biased? Well, it's been my absolute favorite for as long as I can remember! The lowdown:
- Sour dough ryebread (NOT Danish rugbrød)
- Swiss cheese (known as Emmenthaler in these parts)
- Pastrami (alternatively tempe)
- Russian sauce
All lovingly fried/grilled in butter. Oh, the joy it gives me. The kids even loved it, and remarked as much. I would suggest placing the ingredients in the order written here. It's important that the meat is thoroughly warmed through, and also that the cheese melts into the sauerkraut. The Russian sauce is a mystery to me, there are so many versions on the net. I use a nice big dollop (or two) of Hellman's mayo, add a splotch of ketchup, and a bit of strong mustard to boot and mix it all up. I enjoy a little extra mustard on my plate for dipping too.
The reason I've missed it? Well, I've not had much luck finding sauerkraut in this town! How did I finally get my hands on some? Our friend Cornelia, who lives on the island of Bornholm of all places, apparently has a steady supply. Go figure. So, if you ever fall over a jar, think of me, and either buy it for me, or go home and make this for yourself!
Kig ha farz: Breton buckwheat dumpling
2 days ago