Tag: lunch

Posted on » by Dino » Theme:

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.
Posted on » by Michael » Theme:

Summer Vegetable Galette

https://cooking.nytimes.com/recipes/1016759-summer-vegetable-galette

I think this is a 10/10.  This took a long time. Much longer than they said. I had to roast the veges in batches since there were so many. I cooked down stuff more then they said so I started with more and ended with the amount In needed. Feel like this is a very flexible template. Great use for end of summer veges if you have them


  • YIELD 8 servings
  • TIME 2 hours plus at least 2 hours’ chilling

Andrew Scrivani for The New York Times

A savory galette is the easier and more streamlined cousin of a classic quiche. It has a buttery pastry filled with any combination of vegetables, cheeses and meats, but without the need to make a custard to anchor it all. In this galette recipe, roasted summer vegetables (eggplant, zucchini, and tomatoes) are combined with goat cheese and fresh red chiles for a ratatouille-like mix with a bite, all nestled into a hearty whole-grain crust. Feel free to use any combination of cooked vegetables instead, even leftovers from the fridge. You’ll need three cups total. Serve it as you would quiche, with a salad for lunch or a light dinner.

INGREDIENTS

FOR THE DOUGH:

  • ⅔cup/80 grams all-purpose flour
  • ⅔cup/90 grams rye flour or whole-wheat flour
  • 1teaspoon/5 grams sugar
  • ½teaspoon/3 grams fine sea salt
  • 1large egg
  • Heavy cream, as needed
  • 1stick/113 grams unsalted butter, cut into big pieces
  • 2teaspoons/10 milliliters lemon juice
  • ½teaspoon/4 grams grated lemon zest (optional)

 

FOR THE FILLING:

  • 2medium eggplant (about 1 pound), trimmed and thinly sliced
  • 2medium zucchini (about 3/4 pound), trimmed and thinly sliced
  • 1pound plum tomatoes, cored and thinly sliced
  • Extra-virgin olive oil, as needed
  • Kosher salt, as needed
  • Black pepper, as needed
  • 2hot chile peppers, such as cherry peppers, seeded and minced
  • 3ounces goat cheese, softened
  • 1small garlic clove, grated or pressed
  • 1teaspoon thyme leaves

 

PREPARATION

  1. In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together the flours, sugar, and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
  2. Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
  3. Put the dough on lightly floured counter and knead to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
  4. When you are ready to make the tart, roll out dough to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.

 

  1. Heat oven to 425 degrees. Spread out eggplant, zucchini and tomatoes in one layer on three separate sheet pans or cookie sheets. Drizzle generously with oil and season with salt and pepper. Roast vegetables, tossing zucchini and eggplant occasionally, 35 to 40 minutes. Eggplant and tomatoes will be golden at the edges; zucchini will be tender. Don’t let the vegetables get too dark because they will continue to brown in the tart. Transfer vegetables to a bowl (you want to have about 3 cups of them) and toss with chile peppers.
  2. Decrease oven temperature to 400 degrees. In a small bowl, combine goat cheese, garlic and thyme leaves. Spread mixture in a thin layer over crust, leaving a 1 1/2-inch border all around. Arrange vegetables evenly over goat cheese. Fold up edges of crust, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture.
  3. Transfer galette to oven and bake until golden brown, about 40 minutes. Cool on a wire rack for at least 20 minutes before slicing.

Have you cooked this?  Mark as Cooked

 

Michele1 year ago

This is fantastic . . . but be aware that it takes a long time to make. The better the goat cheese, the better the galette in this case, since dri-er cheese will not meld properly.

15 This is helpful

Cristina1 year ago

I made with Eggplant, leeks, and foraged Agaricus mushrooms. Very yummy but a verging on too rich. Next time I would use less butter in the crust. I didn’t have goat cheese. I used queso fresco so did not get the goat cheese tang which would have been nice.
Make the dough ahead of time; it is supposed to be refrigerated for 2hour-3days.

12 This is helpful

Aarti1 year ago

Galette can refer to different types of free-form pastries or the savory buckwheat crêpe you mention above, which is more precisely termed galette bretonne or galette de sarrasin. Another galette is the famous galette des rois, which is traditionally made with a pastry dough (pâte feuilletée) enclosing an almond pastry cream and eaten on the Festival of the Epiphany in France. The galettes referred to here have pastry crusts that are folded free-form around a fruit or vegetable filling.

7 This is helpful

Alan1 year ago

Cop out and use a good store bought whole wheat pie crust. Sounds like this recipe would fill 2 crusts. Switch onions and peppers for zucchini which, lets face it, is ONE BORING VEGETABLE!

4 This is helpful

 

Posted on » by Michael » Theme:

Caesar Salad

BY COOK'S ILLUSTRATED
PUBLISHED JANUARY 2011

Caesar Salad

WATCH EVERY STEP

WHY THIS RECIPE WORKS

A combination of extra-virgin olive oil and canola oil gave our Caesar Salad dressing a neutral base. We used a rasp-style grater to turn garlic into pulp, then steeped it in lemon juice. To get all of our recipe’s ingredients to emulsify, we beat the yolks, anchovies, and Worcestershire sauce into the lemon juice and garlic, then slowly whisked in the oil and half of the cheese. For our Caesar salad’s croutons, we used ciabatta. Sprinkling the bread cubes with a little water and salt preserved their moistness and ensured they were perfectly tender at the center and browned around the edges after we toasted them.

INGREDIENTS

CROUTONS

5tablespoons extra virgin olive oil
½teaspoon garlic paste from 1 medium clove (see note)
½ – ¾loaf ciabatta, cut into ¾-inch cubes (about 5 cups) (see note)
¼cup water
¼teaspoon table salt
2tablespoons finely grated Parmesan cheese

SALAD

¾teaspoon garlic paste from 1 large clove (see note)
2 – 3tablespoons juice from 1 to 2 lemons
½teaspoon Worcestershire sauce
6anchovy fillets, patted dry with paper towels, minced fine, and mashed to paste with fork (1 tablespoon) (see note)
2large egg yolks (see note)
5tablespoons canola oil
5teaspoons extra virgin olive oil
1 ½ounces finely grated Parmesan cheese (about ¾ cup)
Ground black pepper
2 – 3romaine hearts, cut crosswise into ¾-inch-thick slices, rinsed, and dried very well (8 to 9 lightly pressed cups)

INSTRUCTIONS

SERVES 4 TO 6

If you can’t find ciabatta, a similar crusty, rustic loaf of bread can be substituted. A quarter cup of Egg Beaters may be substituted for the egg yolks. Since anchovy fillets vary in size, more than 6 fillets may be necessary to yield 1 tablespoon of minced anchovies. The easiest way to turn garlic cloves into a paste is to grate them on a rasp-style grater.

1. FOR THE CROUTONS: Combine 1 tablespoon oil and garlic paste in small bowl; set aside. Place bread cubes in large bowl. Sprinkle with water and salt. Toss, squeezing gently so bread absorbs water. Place remaining 4 tablespoons oil and soaked bread cubes in 12-inch nonstick skillet. Cook over medium-high heat, stirring frequently, until browned and crisp, 7 to 10 minutes.

2. Remove skillet from heat, push croutons to sides of skillet to clear center, add garlic/oil mixture to clearing and cook with residual heat of pan, 10 seconds. Sprinkle with Parmesan; toss until garlic and Parmesan are evenly distributed. Transfer croutons to bowl; set aside.

3. FOR THE SALAD: Whisk garlic paste and 2 tablespoons lemon juice together in large bowl. Let stand 10 minutes.

4. Whisk Worcestershire sauce, anchovies, and egg yolks into garlic/lemon juice mixture. While whisking constantly, drizzle canola oil and extra virgin olive oil into bowl in slow, steady stream until fully emulsified. Add 1/2 cup Parmesan and pepper to taste; whisk until incorporated.

5. Add romaine to dressing and toss to coat. Add croutons and mix gently until evenly distributed. Taste and season with up to additional 1 tablespoon lemon juice. Serve immediately, passing remaining 1/4 cup Parmesan separately.

TECHNIQUE

A Better Kind of Crouton

Most modern-day croutons used in Caesar salad are crunchy through and through. We designed ours to be crispy on the outside but chewy in the middle, a far better complement to the crisp-tender romaine leaves.

1. MOISTEN Sprinkling bread cubes with water and then squeezing them moistens their interior.

2. CRISP UP Frying the dampened cubes in oil crisps their exteriors while the moist interior retains some chew.

Tempering Garlic’s Bite

In our Caesar dressing, every little detail counts—especially the strong flavor of raw garlic. In the past, we’ve found that cloves minced well in advance end up tasting harsh in the final dish. Would letting the grated garlic in our recipe sit for just 10 minutes while we prepared the rest of the salad ingredients have the same effect? And could steeping it in lemon juice for the same amount of time—a practice recommended by an old French wives’ tale—actually mellow it out?

EXPERIMENT

We made three batches of Caesar dressing: In the first, we grated the garlic and immediately combined it with the other dressing ingredients. In the second, we soaked the grated garlic in lemon juice for 10 minutes before proceeding. In the third, we let the grated garlic rest for 10 minutes on its own before combining it with the other components.

RESULTS

Tasters found the garlic grated in advance without steeping tasted the harshest of the three. The other two preparations—grated garlic soaked in lemon juice and grated garlic immediately mixed into the dressing—tasted markedly milder, with the lemon juice-soaked sample making for a particularly well-balanced dressing.

EXPLANATION

Raw garlic’s harsh flavor comes from a compound called allicin, which forms as soon as the clove’s cells are ruptured and continues to build as it sits. The citric acid in lemon juice hastens the conversion of harsh-tasting allicin to more mellow compounds called thiosulfonates, disulfides, and trisulfides—the same milder-tasting compounds that form when garlic is heated. And since soaking the garlic is easy to do while preparing the other ingredients, it’s a step we think is worthwhile.

GARLIC ON ACIDSteeping cut garlic in lemon juice mellows its flavor.

Make Your Own Anchovy Paste

START WHOLEThe deep flavor of good-quality oil-packed fillets is a must in this recipe. The fishier, flatter taste of commercial anchovy paste won’t do.

MASH UPEven small bits of anchovy can be distracting in Caesar salad. Finely slice the fillets and mash with a fork to create a paste that contributes savory – not fishy – flavor.