Reuben Sandwiches to go with the Potato Salad

Hot Reuben Sandwiches

Ingredients
1 (12 to 14-inch) long loaf Italian bread (about 14 oz.), split horizontally
2 Tbs. Russian dressing
8 oz. thinly sliced corned beef
4 slices (5 oz.) Swiss cheese
8 oz. deli coleslaw (about 2 1/2 C.)
1/2 C. thinly sliced red onion

Directions
Turn oven to 500 degrees F. Have a baking sheet ready.
Place both halves of bread cut side up on baking sheet.
Spread Russian dressing on bottom half.
Top with corned beef and Swiss cheese.
Place in oven. (It won't have reached 500 degrees F yet. That's OK.)
Bake 3 to 4 minutes until cheese melts.
Cover cheese with coleslaw, onion and top of loaf.
Press down gently; cut crosswise in 4 sections.

recipe4living.com

10-Minute Potato Salad

10-Minute Potato Salad
Potato salad doesn't get much easier than this. Cook the potatoes in a
pressure cooker, which takes just 5 minutes. Then whisk together a
simple dressing and toss with the potatoes while still warm so they'll
absorb the delicious flavors. Serve this salad alongside our Reuben
Sandwich (see related recipe at right).
Ingredients:

3 lb. large red potatoes, scrubbed and quartered
1 cup water

For the dressing:
2 tsp. whole-grain Dijon mustard
2 Tbs. red wine vinegar
3 Tbs. extra-virgin olive oil
1 1/4 tsp. salt
1/2 tsp. freshly ground pepper

2 Tbs. chopped green onion, green portion only
2 Tbs. chopped fresh flat-leaf parsley
1 celery stalk, thinly sliced
Salt and freshly ground pepper, to taste
Directions:

Put the potatoes and water in a pressure cooker. Cover and cook on high
for 5 minutes.

Meanwhile, make the dressing: In a small bowl, whisk together the
mustard, vinegar, olive oil, salt and pepper.

Release the pressure according to the manufacturer's instructions. Drain
the potatoes and transfer to a large bowl. Add the green onion, parsley
and celery. Add the dressing and stir gently to combine. Taste and
adjust the seasonings with salt and pepper. Serve warm or at room
temperature. Serves 8 to 10.

Williams-Sonoma Kitchen.

Classic Escabeche Recipe

A Classic Escabeche Recipe

By Hank Shaw, About.com

Escabeche (es-kah-BECH-ay) is a classic Spanish preparation in which you sear meat or fish, then marinate it in a vinegary sauce loaded with herbs and spices, then serve it cold or at room temperature on a hot day. It works perfectly with fish, especially oily fish such as mackerel, jacksmelt, herring or bonito. But any thinly sliced fish would work; I like to use porgies, walleye, trout, Pacific rockfish, or snapper.

Prep Time: 24 hours, 45 minutes
Cook Time: 25 minutes

Ingredients:
    * 1/4 cup kosher salt
    * 2 bay leaves
    * 2 mashed garlic cloves
    * 1 hot chile, cut in half
    * 1/4 cup olive oil
    * 1 large onion, sliced into half-moons
    * 1 t. black peppercorns
    * 1/2 t. cumin seeds
    * 1 t. dried thyme leaves
    * 1 t. coriander seed
    * 1 T. dried oregano leaves
    * 1 cup fish or chicken broth
    * 1 cup white wine
    * 1 cup white wine vinegar
    * 2 more bay leaves
    * 1 lb fish fillets, cut into 2-3 inch pieces

Preparation:

Combine the 1/4 cup salt with 4 cups of water, stir to combine and brine the fish in this mixture for 30-45 minutes.

Meanwhile, heat the olive oil in a large pan and add the mashed garlic cloves, chile and 2 bay leaves. Cook these aromatics in the oil over medium heat until the garlic browns, about 4-6 minutes. Do not let the garlic burn. Remove the aromatics and discard.

Turn the heat up to medium-high and cook the fish. You want a good sear, so if the fish are not cooking hot enough, turn the heat all the way up to high. Sear each side of the fish for 1-3 minutes, depending on the thickness. You don't need to cook the fish all the way through.

Remove the fish to cool, then add the slivered onion, lower the heat to medium and cook until translucent. Remove to cool.

Now add all the remaining ingredients, turn the heat up to high and bring to a rolling boil. Reduce by half, turn off the heat and let cool.

When everything is at room temperature, pour the sauce into a container and add the fish and onions. Store in the refigerator overnight to let the flavors marry.

This fish will stay in good shape for a week or more, so long as it is covered by the vinegar sauce. Serve cool or at room temperature.

Yesterday's Roast Beef Stroganoff

Yesterday's Roast Beef Stroganoff

2 cups diced cooked beef
1 can (4 oz.) sliced mushrooms
1-1/2 cup Burgundy wine
3/4 cup finely chopped onion
1/2 tsp. paprika
1/8 tsp. garlic powder
1 tsp. salt
1/2 cup sour cream
parsley or chives, chopped
hot cooked rice or noodles

Drain mushrooms into a measuring cup and add water to make 1/2 cup of
liquid. Combine with beef, wine, onion, paprika, garlic powder and salt.

Cover and simmer for 30 to 40 minutes. Blend in sour cream and herbs and

heat. Serve over hot cooked rice or noodles. Serves 4.

Anne Hathaway's Stuffed Aubergines

Anne Hathaway's Stuffed Aubergines

3 large eggplants with stems (4 to 5 pounds), halved lengthways
2 tablespoons extra virgin olive oil
2 red onions, finely chopped
3 garlic cloves, finely chopped
2 cups chopped fresh plum tomatoes
1 tablespoon tomato paste
1 cup fresh basil leaves
Kosher salt and freshly ground black pepper
8 ounces (2 balls) fresh mozzarella, sliced thin

Preheat oven to 350°F.

Score eggplant flesh in a criss-cross pattern, trying not to pierce the
skin. In a large sauté pan, heat 1 tablespoon olive oil over medium
heat. Place eggplant halves in the pan, flesh down, and cook until
softened, about 4 minutes. Flip and cook for 2 more minutes. Remove from
heat and cool.

In a separate sauté pan, heat 1 tablespoon olive oil and cook onions
over low heat until soft, around 4 minutes. Add garlic, tomatoes, and
tomato paste and cook for 3 minutes.

Carefully scoop flesh from eggplants and reserve skins. Chop eggplant
flesh and add to the tomato mixture. Stir in basil and season with salt
and pepper. Stuff reserved skins with mixture. Top with mozzarella
slices and bake for 10 minutes or until cheese has melted.

(Serves 6)

Apple Blueberry Pie with Strawberry Sauce

Apple Blueberry Pie with Strawberry Sauce

5 cups peeled, cored and thinly sliced apples
2 cups fresh or frozen (thawed) blueberries
1 cup sugar
1/2 teaspoon ground cinnamon
2 1/2 tablespoons quick-cooking tapioca
1 box (15 oz.) refrigerated pie crusts, softened as directed on box
2 tablespoons butter or margarine
1 egg
1 teaspoon water

Fresh Strawberry Sauce
2 cups fresh strawberries
1/2 cup sugar
1 tablespoon sweet Marsala wine
1 tablespoon cornstarch
2 tablespoons water
1/2 cup whipping (heavy) cream

Heat oven to 425°F. In large bowl, stir together apples, blueberries, 1
cup sugar, cinnamon and tapioca; let stand 15 minutes. Make pie crusts
as directed on box for Two-Crust pie, using 9-inch glass pie pan.

Spoon apple mixture into crust-lined pan. Dot with butter. Top with
second crust; seal edge and flute. Cut slits in several places in top
crust. Stir together egg and 1 teaspoon water; brush on top of crust.

Bake 15 minutes. Cover edge of crust with strips of foil; reduce oven
temperature to 375°F. Bake an additional 30 minutes or until apples are
tender. Cool at least 1 hour before serving.

Meanwhile, to make Fresh Strawberry Sauce, in 1-quart saucepan, crush
enough strawberries to make 1/3 cup. Stir in 1/2 cup sugar and the wine.
Heat to boiling over medium heat. Dissolve cornstarch in 2 tablespoons
water; stir into strawberry mixture. Boil and stir 2 minutes. Remove
from heat; let cool to room temperature. Stir in whipping cream. Chop
remaining strawberries; stir into cream mixture. Refrigerate.

To serve, cut pie into 8 pieces; spoon sauce over each piece.

8 servings

The Healthy Burger

The Healthy Burger

1/4 lb. lean ground round, or enough for one person
1 egg
wheat germ, to taste
1 tsp. green pepper, diced
1 tsp. onion, chopped
1 olive, chopped
1 tsp. tomato, finely diced
mild cheddar cheese, grated

Mix all ingredients together. Form into a patty and broil to taste.

Serves one.

Strip Steak with Spanish Cheese Sauce

Strip Steak with Spanish Cheese Sauce

4 ounces blue cheese, preferably Spanish cabrales, cut into chunks
2 tablespoons unsalted butter, cut into small pieces
1 tablespoon minced shallots
1 teaspoon minced garlic
1 1/2 tablespoons brandy, preferably Spanish, such as Carlos
1/4 teaspoon freshly ground black pepper
2 tablespoons beef broth or water
1 strip steak (about 12 ounces), cut 1 inch thick
1 tablespoon vegetable oil

Combine the cheese, butter, shallots, garlic, brandy, and pepper in a
food processor. Pulse 4 or 5 times to mix the ingredients, then process
until the mixture is homogeneous, about 30 seconds. You should have
about 3/4 cup cheese spread. (The cheese spread maybe made ahead and
refrigerated until needed.)

Preheat the broiler.

Spoon 1/4 cup of the cheese spread into a small saucepan. Add the broth
and place the saucepan on a turned-off burner or near the stove.
Refrigerate all but 1 tablespoon of the remaining cheese spread and save
for another use.

Rub the steak lightly with oil. Broil the steak until seared and nicely
crusted on top, 5 minutes. Turn the steak and broil about 3 minutes more
for medium-rare or 4 minutes more for medium. Spread the reserved 1
tablespoon of cheese spread over the top of the steak. Cook until the
cheese melts and begins to brown, about 30 seconds. Transfer the steak
to a cutting board.

Whisk the cheese spread and beef broth together over medium-high heat
until smooth and bubbling.

Cut the steak into 1/2 inch-think slices and divide between 2 warn

plates. Spoon the sauce over the steak and serve at once.

Leek & Ham Quiche

Leek & Ham Quiche

pastry
1 1/2 cups all-purpose flour
1/2 tsp. salt
4 Tbs. chilled unsalted butter
1/4 cup vegetable shortening
3 to 4 Tbs. cold water

filling
6 slices Canadian bacon, cut into 1" by 1/4" strips
1 Tbs. unsalted butter
1 leek, including tender green portions, cut crosswise into thin slices
4 eggs
1 1/2 cups half-and-half
1/4 tsp. salt
1/4 tsp. freshly ground pepper
6 oz. Gruyére or Jarlsberg cheese, shredded
1 1/2 tsp. cornstarch
                       
To make the pastry, in a mixing bowl, stir together the flour and salt.
Add the butter and shortening and, using a pastry blender or 2 knives,
cut the butter and shortening in until the mixture resembles coarse
bread crumbs. Sprinkle in the water, 1 Tbs. at a time, stirring gently
with a fork after each addition and adding only enough of the water to
form a rough mass. Using floured hands, pat the dough into a smooth,
round flattened disk.

Preheat an oven to 425°F.

On a lightly floured work surface, roll out the pastry dough into a
round 12 inches in diameter. Drape the round over the rolling pin and
carefully transfer to a 9-inch spring pan. Gently ease the pastry into
the pan and the pastry slightly over the pan rim. Prick the bottom and
sides of the pastry shell with a fork. Poke a few holes in 2 layers of
tin foil, big enough to cover the spring pan.Then press it into the
pastry-lined pan and bake the pastry for 8 minutes. Remove the foil and
bake until the pastry looks dry but not brown, approximately 4-6
minutes. Remove from the oven and reduce the temperature to 325°F.

In a large pan, sauté the ham over medium heat until it begins to brown.
Set a side. Melt butter over medium-low heat in the same pan and add the
leeks. Sauté until almost tender, about 8 minutes. Add back in the ham
and saute for another 2 minutes. Set aside.

In a large bowl, beat the eggs until lightly frothy. Stir in
half-and-half, salt and pepper. In another bowl, toss the cheese with
the cornstarch. Add the cheese, bacon and leek to the egg mixture and
mix well. Pour into the pastry shell. Bake until a knife inserted into
the center comes out clean, 35 to 40 minutes. Cover the edges with foil
if they start to brown too quickly. Transfer to cooling rack. Remove the
pan rim in about 10-15 minutes and serve warm. Serves 4-6 people.

Chopped Miso Salad Recipe

Chopped Miso Salad Recipe

Posted by: "heidi"

Sharpen your knives - this salad requires some chopping. You chop chives, cabbage, and red onions. You slice tofu and shallot after shallot. I'm inclined to argue it is well worth the effort. I saw a Cobb Salad at a cafe a month or so back, each ingredient in its own little colorful quadrant, and thought, hey, I'd like that - but re-mixed with ingredients from my own kitchen and pantry. The resulting salad is fresh and crunchy with deep, toasty, nuttiness from the almonds and plenty of depth from a generous helping of "just-this-side-of-burnt" pan-fried shallots. I tossed everything together with a simple miso dressing - one that I sometimes like to drizzle over baked tofu. In fact I threw in some of that as well. This salad is perfect for a hot day, and the good news is that you can do much of the prep in advance.

The dressing you can make a day or two ahead of time - any extra is great drizzled over baked tofu, brown rice bowls, grilled asparagus, lots of things. Toasted nuts can be done in advance, same goes for chopping the chives, as well as the cooking of the shallots - you want them at room temperature.

I used Westbrae Natural Organic Mellow Brown Rice Miso for the dressing. If you like the flavor of sesame oil - go ahead and add it to your dressing in fact you can go ahead and add it "to taste" - although sometimes I like to go a bit more neutral and skip the sesame oil altogether. I also had two small heads of little gem lettuce so I threw them in here as well. You can use any kind of extra-firm tofu you like here - this salad works well with baked tofu or plain. Tofu cooked in a skillet for a few minutes to take on some color is great - I cheated a bit and used Soy Deli baked tofu (savory) for the salad.

1 1/2 cups shallots, skinned and thinly sliced
splash of extra-virgin olive oil
pinch of salt

2 tablespoons miso
1/2 teaspoon powdered mustard (or a bit of whatever mustard you have around)
2 tablespoons brown sugar (or honey or agave)
1/4 cup (brown) rice vinegar
1/3 cup mild flavored extra-virgin olive oil
1 teaspoon pure toasted sesame oil (optional)

1/2 of a medium-large cabbage
1 cup slivered almonds, toasted
1/2 medium red onion, sliced
3/4 cup chives, minced
8 ounces extra-firm tofu (see headnotes), room temperature

Stir together the shallots, splash of olive oil and big pinch of salt In a large skillet over medium heat. Stir every few minutes, you want the shallots to slowly brown over about 15 minutes. Let them get dark, dark brown (but not burn). if needed turn down the heat. Remove them from the skillet and onto a paper towel to cool in a single layer. they should crisp up a bit.

Make the dressing by whisking the miso, mustard, and brown sugar together. Now whisk in the rice vinegar and keep whisking until it's smooth. Gradually whisk in the olive oil, and then the sesame oil. Two pinches of fine grain salt. Taste and make any adjustments if needed.

Cut the cabbage into two quarters and cut out the core. Using a knife shred each quarter into whisper thin slices. The key here is bite-sized and thin. If any pieces look like they might be awkwardly long, cut those in half.

Gently toss the cabbage, shallots, almonds, red onion, chives and tofu in a large mixing/salad bowl. Add a generous drizzle of the miso dressing and toss again - until the dressing is evenly distributed. Add more a bit at a time if needed, until the salad is dressed to your liking.

Serves 3 - 4 as a main dish, 6 - 8 as a side.