Unfortunately, I will be out of town for St. Patrick’s Day this year as I have been in several other years and it makes me sad. St. Patrick’s Day was our first date – ish. I do not think the MotH planned it as a date, but I think it was inevitable and now it is probably the second most important date for us – the wedding date being the most important. Or maybe the other way around. Interesting, that both days were really just amazingly relaxed. Guess that is just us. I think that may be what happens when two adults realize they have found the right person for them. Okay – I shall stop now because that sounds too sappy. I do seem to do that on occasion.
So back to St. Patrick’s Day, since I will not be around in my kitchen, I will replay some of my favorites for you to enjoy. I guess I need to figure out when St. Andrew’s Day (November 30th) is as he is the patron saint of Scotland and I am Scottish on both sides of my family. You do not look like me or like the Boy without some Scottish in you. When I think back, my father really had the look about him, but I just did not recognize as I do now in hindsight. I guess I have to figure out Scottish food, but I’m not entirely sure that will be a good thing. ?
Reuben Casserole – as I have said, not pretty, so not pretty, but pretty amazing.
Guinness Chocolate Cake with Cream Cheese Frosting. It’s like looking at a really good pour of Guinness. That is something that has to be done correctly and it takes time – just wait, it will be worth the reward.
Guinness Brownies – I do not like brownies at all. But the first time I made these, well, hell, in small doses they were amazing. And I think the Boy liked the idea that there was stout in his brownies made him happy. Can not say that I blamed him for that.
I do love a good reuben. I think my favorite recipe is from America’s Test Kitchen/Cook’s Country. I find that I have not posted that here – an oversight I will have to remedy. But the flavors of a Reuben are some of my favorites. I make a Reuben casserole that is just – I will say it again – stupidly good. It is not exactly pretty food (no, really, it is not), but if you like a Reuben, it is pretty amazing. And the left-overs are, well, let’s just say they are better than the day you make it. I guess I make this in the early spring because it is still cool enough that a casserole works, and it seems to fit with St. Patrick’s Day – I mean, corned beef after all. Again, I have taken lessons from America’s Test Kitchen’s Reuben sandwich – read: no bottled thousand island dressing is involved.
I am not typically a fan of crescent rolls, but it seemed to work here. Maybe allowances can be made? We shall see.
1 package of crescent rolls
4 ozs corned beef
4 ozs Swiss cheese
1 cup Boar’s Head sauerkraut*, drained and squeezed dry
1/4 cup mayonnaise
2 Tbs chili sauce
2 Tbs sweet pickle relish
Preheat oven to 350 degrees. Unroll the crescents. On each roll, place 1 Tbs sauce, 1/2 oz corned beef, 1/2 oz Swiss cheese, and 2 Tbs sauerkraut. Roll up and place on parchment lined baking sheet. Bake 13 – 15 minutes or until slightly browned.
Serve with extra sauce because that just makes it a lot better.
Modified from : spendwithpennies.com.reuben-roll-ups/
*My go to sauerkraut. Always.
1 August 2015 – 3 Tbs – Peanut Butter Fudge
1 August 2015 – 8 Tbs – Peanut Butter Cookies
6 August 2015 – 2 Tbs – Everyday Orzo
6 August 2015 – 2 Tbs – Rutabega
7 August 2015 – 16 Tbs – Ghirardelli Chocolate Chip Cookie
Peanut Butter Fudge – AB
14 August 2015 – 8 Tbs – Peach Cobbler
15 August 2015 – 16 Tbs – Blueberry Cookies
19 August 2015 – 2 Tbs – Peach Clafoutis
20 August 2015 – 2 Tbs – Gruyere Orzo (again)
22 August 2015 – 3 Tbs – Rice Krispy Treats
22 August 2015 – 8 Tbs – Gruyere Crackers
22 August 2015 – 16 Tbs – Lemon Sour Cream Cookies
28 August 2015 – 16 Tbs – Peanut Butter Fudge – AB
Total 102 Tbs = 12.75 sticks = 3.1875 pounds
Finally, a respectable number. Damn Skippy!!
This is a total rant – and I do realize that. I am so done with it. I have HAD it with the rolled up refrigerator pie dough. It is always a hassle, but there must be a better way than this. It doesn’t want to unroll and that’s just the beginning of the problems. It’s supposed to be a convenience, but it never really is. It’s always a pain, and it totally shrinks when it’s blind baked. There must be a better way
Doesn’t matter if you follow directions, which I do (mostly). It splits and is too thin in places. I spend more time fixing it – I might as well make it myself. It is just not convenient – which is what it is supposed to be.
What I would like to find is a press-in-the-pan pie crust that would be sturdy enough for quiche. I refuse to do this again.
New quest – decent quiche crust. Somewhere in the back of my head, I’ve seen a press-in-the-pan crust on America’s Test Kitchen or Cook’s Country, but I might be delusional. Or what the hell, maybe forgo the crust all together and bake it without one – like a frittata. It just might work – sounds like project food (food that is a project) to me.
This is just one of those recipes that is good, but not terribly stylish – it’s pretty blah to look at. Yes, beige. I feel bad for the Man of the House. He’s a great photographer, but I’m afraid I don’t give him much to work with. My food can be white, beige, and boring looking.
Slightly off topic, I made homemade buttermilk ranch dressing – it tastes wonderful, but it’s blah. Will one day get a photo that makes it look good, but I’m not sure when that will happen. Sigh.
Hot Reuben Dip
2 Feb 2015 Super Bowl
1/2 recipe, instead of ketchup used chili sauce, used Dijon mustard, toasted thin sliced rye bread instead of cocktail squares.
1 cup Swiss cheese, shredded, divided
1/2 pound corned beef, chopped
8 ozs. cream cheese, softened
1 cup sour cream
2 Tbs ketchup
2 Tbs spicy brown mustard
1/2 cup sauerkraut, drained (recommended: Boar’s Head)
1 package of rye cocktail squares
Preheat oven to 350 degrees. In a large mixing bowl, mix half the Swiss cheese with the next six ingredients.
Place mixture into an oven-proof dish and sprinkle with remaining cheese. Bake in the oven until bubbly, about 20 minutes. Turn on broiler and brown the top.
Serve the dip with bread squares.
23 Dec 2011 – make a half recipe next time. But really good, but pretty bland to look at. (Do we see a theme here?)
Source: Not sure.
Ham & Swiss Sliders
08 July 2002 – Lawn Party Sandwiches – Southern on Occasion – The Junior League of Cobb – Marietta, Inc., p. 71. My first version of this apparently, ubiquitous recipe, and it is special for me. This is my variation after many different iterations.
This (Southern on Occasion) is the first cookbook The Man of the House bought for me. We saw it at Kevin’s Guns and Sporting Goods. I really liked it. But my, then boyfriend, said later that he purchased it for his sister-in-law for Christmas. I understood that because he’s good at gifts, but wasn’t exactly pleased since it was the only copy.
Imagined how surprised I was to find it really was for me. He did this way before he was the Man of the House, but it seems fitting that I made something from it for our pre-wedding celebration at the Highland Lake Inn. It was a Monday evening since we were doing everything different – we were married on a Tuesday – the second best day of my life – The Boy has to take just a bit of precedence. But that Monday with just a small group of family and friends was, well, really just so wonderful.
This is my new version of the same basic idea – I mean, how can you go wrong with ham and melty cheese?
1 package Hawaiian Sweet Rolls
1/3 pound sliced ham (recommended: Boar’s Head Tavern ham)
1/3 pound sliced baby Swiss
4 Tbs unsalted butter, softened
3 Tbs Worcestershire sauce
2 Tbs Dijon mustard
3 Tbs grated onion
Cut the rolls in half horizontally and keep bottom in one piece, as best as possible. In a small bowl mix butter, Worcestershire sauce, Dijon, and grated onion. Spread evenly on bottom half of rolls.
Top with the sliced ham and then sliced cheese. Wrap in foil. At this point you can bake or refrigerate. I think it is best to refrigerate overnight. It makes party day a bit easier to do it a day ahead.
Preheat oven to 350 degrees. Bake uncovered for 15 minutes or until cheese melts and rolls are slightly toasty.