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Walking, Weeping, and Wine: Reubens and Artichokes for One
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Shut Up And Cook



Joined: 22 Sep 2010
Posts: 69
Location: Seattle, WA

PostPosted: Wed Sep 29, 2010 3:46 am    Post subject: Walking, Weeping, and Wine: Reubens and Artichokes for One Reply with quote

Grilled Reubens and Steamed Artichokes for One

http://wp.me/puWta-6Y

An avid proponent of the merit of comfort food, I just didn’t have it in me tonight. I did however, have a Costco size bag of artichokes (they’re surprisingly delicious and affordable there) and the fixings for the ultimate sandwich, The Reuben. Popping open a bottle of red wine, I quickly started the artichokes (which take FOREVER in my impatient opinion), assembled the reubens, and sat down alone to an appropriately sorrow filled dinner. As my mama says, “trust the process”.
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Griffin



Joined: 09 Jun 2006
Posts: 932
Location: England

PostPosted: Thu Sep 30, 2010 10:26 am    Post subject: Reply with quote

Glad you explained what a Reuben is and that you put the first 'e' in there!! That would otherwise have been a very expensive meal!!

A sorrowful dinner ought to be bread, unleavened with salt water for drink. Olives if your sorrow is threatened with possible cheering up. To cure a sorrow - a rich, chocolate and zucchini cake from Clotilde's book will do it. If you have champagne with it, even better!

Patience is worth cultivating, tough tho' it is to gain. Oh, always listen to your mother.... ignore her if you must in private, but always listen to her!! Laughing
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Shut Up And Cook



Joined: 22 Sep 2010
Posts: 69
Location: Seattle, WA

PostPosted: Thu Sep 30, 2010 3:52 pm    Post subject: Champagne and cake...now we're talking... Reply with quote

...I used to travel a lot for my job and my go-to room service meal whenever I got to random hotels late at night was always nachos and champagne. Although cake and champagne sounds pretty good too.

Thanks for your thoughts and advice...I appreciate it.

P.S
Did you really not know what a Reuben was? If so, you must go out, order one, and eat it immediately! You will be convereted.
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David



Joined: 30 Sep 2004
Posts: 1855
Location: Ottawa, Ontario, Canada

PostPosted: Thu Sep 30, 2010 9:42 pm    Post subject: Reply with quote

I think the Reuben is pretty much an American institution, I'm not at all surprised dear Griff didn't know what it was.
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Shut Up And Cook



Joined: 22 Sep 2010
Posts: 69
Location: Seattle, WA

PostPosted: Thu Sep 30, 2010 10:12 pm    Post subject: Reply with quote

Fascinating! I'd never thought about the Reuben being U.S centric, but now that you mention it..I don't think I have ever had one abroad. A girl learns something new every day. Smile
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KYHeirloomer



Joined: 21 Aug 2007
Posts: 552
Location: Central Kentucky

PostPosted: Fri Oct 01, 2010 1:20 am    Post subject: Reply with quote

What's more, the flavor profile of Reubens can be used numerous ways.

I have a starter, for instance, that I call a Reuben Exploration. Depending on various factors, this is a plate with three to five variation on the theme---including Reuben Puffs, Reuben Soup, and Red Bishops, among others.

Never gave any thought to it being an American dish, but I suppose it is. How sad for all those in other countries to have never experienced it.


Last edited by KYHeirloomer on Fri Oct 01, 2010 9:11 pm; edited 1 time in total
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Shut Up And Cook



Joined: 22 Sep 2010
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Location: Seattle, WA

PostPosted: Fri Oct 01, 2010 8:18 pm    Post subject: Reuben puffs?!?!? Reply with quote

I have to ask...what on earth is a reuben puff? If sound fantastic!
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KYHeirloomer



Joined: 21 Aug 2007
Posts: 552
Location: Central Kentucky

PostPosted: Fri Oct 01, 2010 9:02 pm    Post subject: Reply with quote

Hey, if you don't ask you don't get.

The Reuben Party Puffs start with a gougere that incorporates rye flour, ground caraway seeds, and Swiss cheese among other things. Then the filling is made with cream cheese, corned beef, and kraut.

If you like the sound of it I'll be happy to post the full recipe.

I also have a recipe for Reuben Croquettes. Can't take credit for that one, though. I got it from Betty Groff, in the Pensylvania Dutch country.
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Shut Up And Cook



Joined: 22 Sep 2010
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Location: Seattle, WA

PostPosted: Sat Oct 02, 2010 6:48 pm    Post subject: Reply with quote

Um....yes please!!

I'd love the recipe for both the puffs and the croquettes.

Thanks!!
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KYHeirloomer



Joined: 21 Aug 2007
Posts: 552
Location: Central Kentucky

PostPosted: Sat Oct 02, 2010 9:32 pm    Post subject: Reply with quote

Reuben Party Puffs

for the gougere:

1 cup water
1 stick ( 8 oz)butter
1/2 cup all purpose flour
1/2 cup rye flour
1/2 tsp garlic powder
Pinch salt
4 eggs
1 cup grated Swiss (or Emmental or Gruyere) Cheese
1 tsp ground caraway seeds
Milk for brushing
Caraway seeds for garnish

for filling:

1 8-oz pkg cream cheese at room temperature
3-4 ounces cooked corned beef, finely diced
1/2 cup mayonnaise
2 tbls finely chopped onion
1 tsp spicy brown or horseradish mustard
Pinch garlic powder
1/2 cup well packed kraut, wrung out well

Preheat oven to 400F.

In a saucepan over medium heat bring water and butter to a boil. Add both flours, garlic powder, ground caraway seeds and salt all at once. Stir until a smooth ball forms. Remove from heat.

Beat in eggs, one at a time, until well incorporated (appearance will go from shiny to matte). Stir in the cheese.

Depending on desired size, drop the batter by 1-2 tabplespoons (I use a 2-tbls disher), 2 inches apart, onto a greased baking sheet. Brush with milk. Sprinkle caraway seeds on top.

Bake 18-20 minutes or until golden brown. Remove to wire racks to cool.

As an alternative, fill a pasty bag with the batter and, using a large tip, pipe into rounds, triangels, crescents or other shapes.

Mix all the filling ingredients in a bowl until well blended. Make sure cream cheese is evenly incorporated with no lumps.

Split each gougere. Spread some of the filling on bottom halves and cover with top half.


Last edited by KYHeirloomer on Sat Oct 02, 2010 9:45 pm; edited 1 time in total
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KYHeirloomer



Joined: 21 Aug 2007
Posts: 552
Location: Central Kentucky

PostPosted: Sat Oct 02, 2010 9:42 pm    Post subject: Reply with quote

Reuben Croquettes
courtesy Betty Groff

1 lb sauerkraut
1 small onion
12 oz can of corned beef
4 eggs
2 cups cooked rice
1 cup Swiss (or Emmental or Gruyere) cheese
1 tsp salt
1/4 tsp pepper
3 tbls water
2 cups fine bread crumbs or corn flake crumbs
Mustard sauce

Drain sauerkrat and press out as much juice as possible. Chop the sauerkraut, onions, and corned beef very fine in a food processor. Add two eggs, the rice, cheese, salt and pepper. Mix and shape into approximately 25 croquettes, 1/4 cp each, or 18 larger ones. Combine the other 2 eggs with the water and beat with a fork. Roll each shaped croquette into the crumbs, then the egg, and then the crumbs again. Let them stand for a half hour in the refrigerate so they stick together better. Fry in shallow oil in a skillet for 5-7 minutes, turning to rown, or bake on a greased cookie sheet in a preheated 425F oven for 20-30 minutes, depending on the size of the croquettes. Heat mustard sauce slowly. Serve over the croquettes.


Mustard Sauce

3/4 cup mayonnaise
1/4 cup milk
1 tbls lemon juice
3 tbls prepared mustard

Combine all ingredients and heat slowly. Goes well with ham as well as the Reuben Croquettes.
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Shut Up And Cook



Joined: 22 Sep 2010
Posts: 69
Location: Seattle, WA

PostPosted: Sun Oct 03, 2010 12:38 am    Post subject: Thanks! Reply with quote

Thanks so much for posting these recipes.

I'm doing a big cooking bonanza with a friend next weekend and we will definitely be making these.

Thanks!!
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KYHeirloomer



Joined: 21 Aug 2007
Posts: 552
Location: Central Kentucky

PostPosted: Sun Oct 03, 2010 2:27 am    Post subject: Reply with quote

Hope they work out for you.

If the weather turns cool, here's another you might like:

Creamy Reuben Soup

1/2 cup onion, chopped
1/4 cup celery, chopped
3 tbls butter
1/4 cup flour
3 cups beef stock
1/2 lb corned beef, shredded
1 cup sauerkraut, well drained
3 cups half & half
12 oz pkg Swiss cheese, shredded
8 slices rye, toasted & cut into quarters

In a large saucepan, saute onions and celery in butter until tender.

Stir in flour until smooth. Gradually stir in stock and bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Add corned beef, kraut, half & half, and 1 cup of the cheese. Cook 30 minutes until slightly thickened, stirring frequently.

Ladle into 8 oven-proof bowls. Top each with toasted bread and 1/2 cup cheese. Broil until cheese melts. Serve immediately.
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simona



Joined: 11 Mar 2005
Posts: 696
Location: israel

PostPosted: Tue Oct 05, 2010 1:26 pm    Post subject: Reply with quote

For the origin of the Reuben, Wikipedia is a good source of informaion. Of course it's an American invention!!

No more war, more Reubens ( but fight with the calories !!! otherwise we we all look ...Rubensian )
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KYHeirloomer



Joined: 21 Aug 2007
Posts: 552
Location: Central Kentucky

PostPosted: Tue Oct 05, 2010 3:05 pm    Post subject: Reply with quote

( but fight with the calories !!! otherwise we we all look ...Rubensian )

Ahhhh, Simona. In that regard all I have to do is look in the mirror and I know: The rat race is over----the rats won. Confused
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