Tuesday, March 18, 2014

Now They Tell Us!

Honestly!  Since last Friday, St Patrick's Day celebrants have been running a marathon of shoving down the corned beef and cabbage (and rightly so - it's good stuff) and Food & Wine arrived yesterday on The Day with a vegetarian version of a corned beef sandwich.   Didja evah?

1 large beet - about 14 ounces
1 T extra-virgin olive oil plus more for brushing
Pepper to taste
1/2 teas. coriander seeds, finely crushed
Sprinkle of smoked salt
1/4 cup mayonnaise
! T ketchup
1 T sweet pickle relish
1 T fresh lemon juice
8 slices rye bread
softened butter for brushing
1/2 cup sauerkraut, drained and warmed
6 slices Swiss cheese

Brush the beet with olive oil, wrap in foil and bake at 350 for one hour or until tender.  Let it cool, peel the beet and slice it in 1/4 in. thick slices crosswise.

Put the slices on a plate and drizzle with 1 T olive oil and sprinkle with the coriander and smoked salt.

Whisk the mayonnaise, ketchup, pickle relish and lemon juice together.  Set aside.

Brush the bread slices with butter and broil them.  Make an open faced sandwich with all of the above, adding the cheese last.  Broil again to melt the cheese, put the other slice of grilled bread on top and pretend it's St. Patrick's Day all over again.

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