Another late-night cook for my lunch. I seem to be on a orzo / rice thing lately with lots of cheese and a few onions/scallions/shallots/garlic involved.
So this was my night last night –
2 Tbs unsalted butter
1 small yellow onion, diced
3 cloves garlic, minced
1 cup long grain rice
2 cups vegetable stock
6 ozs of Emmentaler, grated, and divided
Over medium heat, heat butter in a sauce pan and add onion and sauté for a few minutes until soft. Add garlic and sauté for 30 seconds. Add rice and stir until coated by butter. Add vegetable stock and bring to a boil and reduce to a simmer and cover and cook until rice is cooked through.
Once rice is cooked move it off the burner and make sure it is covered so it will steam to finish. Add half the Emmental and stir to combine. Season with kosher salt and freshly ground black pepper.
This shall now be your lunch for the next day. Just take the rest of the Emmental and add it if needed to the rice you carefully heat in the microwave.
31 August 2017 – almost September after all.
I love Emmi’s imported Emmentaler Swiss cheese. Almost as good as the Swiss I had in Amsterdam, but carried by my local Publix. Sweet.
I am adjusting this recipe to fit with the things that work with the “Best Reuben Sandwich” from America’s Test Kitchen. Like making your own “dressing” which includes the mayo, sour cream, and chili sauce. Also using Boar’s Head sauerkraut and draining some sweet relish – though I will not go so far as to chop up my own sweet gerkins. Makes no sense.
I had to order the bread bowl from the Publix a day ahead of time, so consider that in your planning. I think a Rye boule would work equally well if you are so inclined.
1 cup mayonnaise
1/2 cup sour cream
1/3 cup chili sauce
4 ounces cream cheese, softened
1/4 cup drained sauerkraut -Boar’s Head
3 tablespoons sweet relish, drained very well
2 cups shredded Swiss cheese
1 cup diced cooked corned beef – Boar’s Head from the deli @ the Publix
salt and pepper
1 large (1#) pumpernickel boule, top sliced off and center hollowed out
Preheat oven to 350˚F.
Mix together mayonnaise, sour cream, chili sauce, cream cheese, sauerkraut, and relish into a large mixing bowl and stir together until completely combined. Fold in cheeses and corned beef until fully combined. Season with salt and pepper and stir together. Scoop mixture and place into the hollowed bread bowl and place onto a baking sheet.
Place dip in the oven and bake for 15 to 20 minutes or until dip is hot and baked through. Serve immediately with bread bowl by making slices of the bread into the dip – really good. Yep.
Source: Spoon Fork Bacon with some America’s Test Kitchen influence.
15 April 2017 – For Easter this year. Used my super amazing tomato knife* to slice through the bread to make bites and it worked really well.
* Victorinox 125th anniversary limited edition 4 1/2″ tomato knife. Sharpest damn thing ever – mind your fingers. So not kidding.
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.
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.