Author: Dino

Dino agreed to join the supper club based on the assumption that he wouldn't be preparing dishes, only tasting them. Even though he was completely misled, Dino has begrudgingly learned to enjoy dabbling in the culinary arts.
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The Rachel Sandwich

Notes

The Rachel Sandwich is a delicious spin on the classic Reuben, with roasted turkey in place of corned beef, and coleslaw in place of sauerkraut.

I thought the coleslaw was a little bit on the sour side, next time I would cut  the amount of vinegar and up the sugar.

Ingredients

Russian Dressing

Recipe from Epicurious

Yield: Makes about 1¼ cups

  • 1 Tbsp finely chopped Onion
  • 1 cup Mayonnaise
  • ¼ cup ketchup-style Chili Sauce
  • 4 tsp bottled (regular; not packed in beet juice) Horseradish
  • 1 tsp Hot Sauce, preferably Frank’s Red Hot Sauce
  • 1 tsp Worcestershire sauce
  • ¼ tsp Sweet Paprika
  • Fine Salt (*see notes, I omitted it)

Coleslaw

Recipe from All Star Sandwich Bar in Cambridge, MA

  • 1 small or ½ large Cabbage, shredded
  • 1 Carrot, grated
  • ¾ cup cider vinegar
  • 1 cup Mayonnaise
  • ¼ tsp ground Black Pepper
  • ½ tsp coarse Sea Salt
  • ½ tsp Celery Seed
  • 2 Tbsp Sugar

Sandwich

Recipe based on Martha Stewart’s version

  • 5 ounces sliced Roasted Turkey Breast
  • 2 slices Sourdough Bread
  • Unsalted butter
  • 2 Tbsp Russian Dressing (above)
  • 3 thin slices Swiss Cheese
  • 1/4 cup Coleslaw (above)

Directions

Russian Dressing

  1. In a mortar and pestle, mash the onion to create a paste, or use a large heavy knife to mince and mash the onion into a paste.
  2. Transfer the onion paste to a small bowl and whisk in the mayonnaise, chili sauce, horseradish, hot sauce, Worcestershire sauce, and sweet paprika.
  3. Season with fine sea salt, if desired. (*I did not think it needed any)

The dressing can be prepared ahead and refrigerated, in an airtight container, up to 2 weeks.

Coleslaw

  1. Wisk all ingredients together in a bowl
  2. Refrigerate for an hour

Sandwich

  1. Heat a griddle or large skillet over medium-high heat. Layer turkey slices on griddle and let cook for 1 minute.
  2. Butter one side of 1 slice of bread and spread opposite side with Russian dressing; place buttered-side down on griddle.
  3. Butter one side of remaining slice of bread and place buttered-side down on griddle; top with 3 slices of cheese.
  4. Turn turkey and top with coleslaw. Cook until turkey and bread are warmed through and cheese is melted, 2 to 3 minutes.
  5. Sandwich turkey and coleslaw between bread. Slice and serve immediately.
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Molasses Sandwich Cookies (The 2020 Remix)

Notes

These cookies were made for a cookie swap back in 2007. We loved them so much we thought they deserved a revival. The other cookies we revived for the “2020 Hindsight” pandemic cookie swap were these previously posted Chocolate Peanut Butter Surprise Cookies we made in 2010.

  • Author: Slightly Adapted from Everyday Food September 2006
  • Prep Time: 50 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 15 1x Category:
  • Dessert Method: Baking
  • Cuisine: American

Ingredients

For the Cookies

  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup packed light-brown sugar
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 large egg
  • ¼ cup light unsulfured molasses

For the Creamy Molasses Filling

  • 12 tablespoons (1 ½ sticks) unsalted butter, softened
  • 3 tablespoons light unsulfured molasses
  • 2 cups powdered sugar

Instructions

  1. Preheat oven to 350°. In a small bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
  2. In a large bowl, with an electric mixer, beat sugar and butter until combined. Beat in egg, then molasses, until smooth. On low speed, gradually add flour mixture until a dough forms.
  3. Drop rounded measuring teaspoonfuls of dough onto two ungreased (or parchment-lined) baking sheets.
  4. Bake until centers are dry to the touch, 12 to 15 minutes; rotate pans from top to bottom and front to back halfway through. Cool 1 minute on baking sheets; then transfer to a rack to cool completely.
    For the filling, whisk 12 tablespoons softened unsalted butter with 3 tablespoons light unsulfured molasses until smooth. Gradually whisk in 2 cups powdered sugar until smooth and spreadable.
  5. To assemble, spread a rounded measuring teaspoonful of filling on the flat side of a cookie; place another cookie on top, and gently press. Repeat until all cookies are filled.

Notes

  • Forming Cookies: Use a round, not oval, measuring teaspoon for scooping dough. Before scooping, dip spoon in water to make sure dough doesn’t stick.
  • Store cookies in an airtight container at room temperature up to l day, or refrigerate up to 3 days (cookies may soften during refrigeration).
  • Makes 30 individual (15 sandwich) cookies with about 1 ½ cups of filling.
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Ian’s Soup

Ingredients

  • 1 Tomato, Chopped
  • 2 Basil Leaves, Cut
  • Warm Water
  • ¼ Tbsp Salt
  • Pepper

Directions

  1. Fill a small bowl about 3″ with Water (warm)
  2. Add ¼ Tbsp Salt to the Water (you can add more)
  3. Stir
  4. Add no stem Basil leaves, cut
  5. Add 1 Tomato, cut & big
  6. Add 6 turns of pepper
  7. Stir
  8. Your soup is ready
  9. Taste
  10. Enjoy!