The Reuben – Redone

So I couldn’t help it. The last post really was the last one of the year…until last night. 
I was just going to make Reubens – without the camera. But as I put all the ingredients together, something possessed me and I ran upstairs for my trusty Canon. This recipe was just too good not to share with you.
If you are a lover of Reubens, as I am, I hope you’ll agree. 

The ingredients are temptingly fresh. From the quick and easy sauerkraut, to the made from scratch Thousand Island dressing, a think you’ll appreciate this combo.
The Bread – I love rye with caraway seeds, but sourdough is a good choice too. Thin slices are super nice in my opinion. There is something about a sandwich that is bigger than your mouth that just isn’t appetizing. Maybe I’m just weird, I mean, I eat hamburgers with a fork.

The Meat – I roasted a turkey for these and finely shredded the meat, making sure it was is bite-sized pieces. I don’t know about you, but I dislike biting into a turkey sandwich and pulling out a 6 inch long piece of turkey. Pet peeve of mine. I’m not a picky eater, but I can be pick about my food. :D
The Cheese – Swiss is traditional, but we obviously aren’t going traditional here. Some members of my family like swiss, some do not (read emphatically!), so I use provolone, or cheddar… or Swiss.

The Kraut – You can buy this in a jar or a bag in the refrigerated section of your grocery store, or you can make this quick and easy recipe that is just as good or better.
1/2 head of cabbage, thinly slivered
1 t. salt
1/2 t. caraway seeds
1/2 c. vinegar (I used a mix of red wine vinegar and white)
Place all ingredients in a large bowl and tamp down for about 5 minutes. ( I use the end of a french rolling pin for this step. A thick wooden spoon would work too.)  This brings out the cabbage juices, helps meld the flavor and breaks up the cabbage a bit more. Cover and chill for about 3 hours.
The Dressing – You can simple buy Thousand Island Dressing or the traditional Russian dressing, but this recipe is a thousand times better. The original called for a quart of mayonnaise, which would make a lot of dressing. I scaled it down to half size here. There’s a lot of chopping going on. I did it by hand because I wanted that look, but it would taste just as good mixed in the food processor using the chopper tool. As another option, here’s a recipe that pretty much uses the squirt and stir method.
2 eggs, hard-boiled and diced
1/8 c. worchestershire sauce
1 1/2 t. sugar
1/8 c. white vinegar
1 pinch of cloves, ground
2 c. mayonnaise
1/3 c. sweet pickle relish
1/4 c. diced black olives
1/4 c. red bepper, diced
Combine all ingredients in a medium bowl. Cover and chill until needed. 
Assemble the sandwiches with the ingredients in the order listed above.
Top with another piece of bread and butter generously.

Place butter side down in a preheated, buttered skillet, or butter side up on a panini griddle. Cook until the outside is golden brown and the cheese is melted.

Oh yum!


Garden Herb Frittata

I wonder, what is life like with reliable internet connection?
I’ve been trying to post this for days, but our internet has hit it’s “summer time mode” – meaning it only works for minutes at a time. My brother informed me that it works great from 4:00am to 6:00am. I guess I don’t care that much. :D  I suppose if I want reliable I should go back to dial-up – sllllooooow and stead she goes!
Anyhow…I planted a garden!
It’s exclusively edible flowers and herbs. The fresh herbs just waft anticipation of all the delicious dishes I intend to make this summer. Oh yum!
This is a new one for me – Lime Basil and it really does have a lime flavor!
Italian Basil
Dill – I crave Swedish pickled herring,  new potatoes and sour cream just smelling it!
My favorite – Rosemary
It’s just a baby garden with baby plants, but I couldn’t resist picking a few leaves to try in this Fritatta, hence the name in the title. The fresh herbs just take it over the top.
Garden Herb Frittata
serves 2-4
4 eggs
1 c. shredded cheese 
(I used cheddar since that is what was on hand, 
but gouda, swiss or emmentaler would take it to the next level.)
1/4 c. milk
dash of sea salt
chopped fresh herbs – rosemary, oregano, basil
1 leftover baked or boiled potato
4 sliced turkey bacon
1 1/2 c. fresh spinach, torn or sliced into bite-sized pieces
Start by whisking together the eggs, 1/2 c. cheese, milk, salt, pepper and herbs. Set aside. Heat oven to 400 degrees Fahrenheit.
Melt butter in a 10 inch, oven proof skillet and saute turkey bacon and potatoes until golden. If you don’t have leftover potatoes on hand, try a cubed, crusty bread, or make without for a low carb option.
Toss the spinach on top and stir to wilt a bit.
Turn heat to med low/low and add egg mixture. Stir occasionally, just until the mixture starts to thicken.
Top with remaining 1/2 c. cheese and place in the heated oven for 15-20 minutes.
Slice and serve.