Ingredient: Swiss cheese, shredded

Cheesy Mushroom Runza Casserole

When German-Russian immigrants began moving to North America between 1880 and 1920, they brought with them their traditional recipes, one of them being a stuffed sandwich filled with a savory filling of ground beef, shredded cabbage and onions in a yeasted bun. If the ingredients of ‘runza‘ sound familiar, it might be because these sandwiches are the modern cousins of the German bierock. They are also sometimes called kraut burgers or kraut kuchen.

This unique recipe was passed down from one generation to the next, eventually finding its way to North America and particularly to the states of Kansas and Nebraska (but with different names). Originally the bierocks were served to the field workers for lunch.

No one is sure, but the name ‘runza’ possibly came from the Low German ‘runsa’ which means ‘bun shape,’ or the soft shape of a round belly.

Runza casserole pays homage to the sandwich in a comforting baked dish that’s super simple to make.

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 Cheesy Mushroom Runza Casserole
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Course Main Dish
Keyword cheesy mushroom runza casserole
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Course Main Dish
Keyword cheesy mushroom runza casserole
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350 F.
  2. In a saucepan, brown ground beef with onion. When meat is about halfway cooked, season with salt & pepper, garlic powder & Italian seasoning & add in mushrooms. Cook for a couple of minutes then add shredded cabbage & cover with a lid. Stir & cook for about 5 more minutes. Cabbage should have wilted.
  3. Combine mushroom soup with milk.
  4. Spread 1/2 of the ground beef mixture in the bottom of an 9 x 13-inch baking dish. Top with 1/2 of the soup mixture & 1/2 of the shredded cheese.
  5. Place one tin of crescent rolls over the top of the casserole. Add remaining ground beef mixture, soup mixture & cheese.
  6. Place second tin of crescent rolls over top of the casserole.
  7. Bake for 25-30 minutes or until the crust is golden brown. Allow to cool for 10 minutes before serving.
Recipe Notes

Alternately you could make your own pastry instead of using crescent rolls.
• 1 ½ cups all-purpose flour, or as needed
• ¼ cup butter, softened
• 2 tablespoons white sugar
• 1 ¼ teaspoons active dry yeast
• ½ teaspoon salt
• ½ cup warm water
Mix flour, butter, sugar, yeast, and salt together in a large bowl. Pour in warm water and stir until a soft ball forms. Roll dough on a floured surface and knead until elastic, 3 to 4 minutes. Transfer to a bowl and cover with a towel; let rise in a warm and dry area for about 1 hour.

Reuben Naan Pizza w/ Corned Beef & Dijon Béchamel Sauce

The ‘Reuben’ is a deeply early 20th century American Midwestern creation. Not everyone agrees on the exact recipe for a Reuben, but there are a couple of key components that most seem to agree upon: sauerkraut and Swiss cheese. The meat can be either corned beef or pastrami, the bread can be rye or otherwise, and dill pickle slices can be either added or omitted. The spread is also a point of contention, with some choosing Russian dressing, another choosing Thousand Island dressing and yet another Dijon mustard. 

Enter Dijon béchamel sauce! This Reuben Naan bread pizza is similar to the sandwich except that the spread is Dijon béchamel sauce rather than a dressing. It’s topped with sauerkraut, provolone, Swiss cheese and corned beef. 

Béchamel is a standard white sauce and one of the five ‘mother’ sauces of classical cuisine. Dijon béchamel makes a great alternative to pizza sauce.

Dijon mustard is a traditional mustard of France, named after the town of Dijon in Burgundy, France. When you think of Burgundy you probably think of its world-famous wine, and the region’s wine is part of the reason Dijon mustard was born. Mustard-making became an industry in France’s wine regions because mustard seeds provide essential nutrients to grapevines, so they were planted as a complementary crop. The condiment was then produced in these areas by mixing mustard seeds with wine must, a wine byproduct.

Dijon mustard has always felt like the fanciest mustard for some reason. That’s not to say Dijon is better than other mustards; everyone has their tastes, but compared to yellow mustard or a spicy brown, Dijon has always carried an air of refinement and complexity. Honey mustard is the party crowd-pleaser, and whole grain mustard is the rustic workman, but Dijon is as cosmopolitan at home in a vinaigrette as it is atop a sausage.

By most culinary standards, mustard is an ancient condiment. Before it was made in France, it was grown and used as a spice in Egypt and the ancient Middle East, dating back to almost 3000 B.C.

Still, it took 500 more years for true Dijon mustard to be born. Mustard was made in a variety of ways around France, and over time, vinegar replaced grape must as the common additive. Then in 1856, a citizen of Dijon named Jean Naigeon started using yet another wine product, verjus, (translates to ‘green juice’ in French. It is a middle ground between vinegar and grape juice, made from the juice of unripened wine grapes) in place of vinegar, which gives Dijon mustard its unique heat.

Since July 15, 2009, eighty percent of the mustard seeds used in the manufacture of contemporary Dijon mustard come from Canada. Due to smaller than usual Canadian crop of mustard seeds in 2021, a shortage of Dijon mustard began in France in 2022. The shortfall in Canadian production was caused by a heatwave, attributable to climate change. The shortage has been exacerbated by customers stockpiling.

Nevertheless, I managed to secure some for this unique Rueben pizza!

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 Reuben Naan Pizza w/ Corned Beef & Dijon Béchamel Sauce
Votes: 1
Rating: 5
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Cuisine American
Keyword Rueben Naan pizza w/ Dijon béchamel sauce
Servings
Ingredients
Pizza
Dijon Béchamel Sauce
Cuisine American
Keyword Rueben Naan pizza w/ Dijon béchamel sauce
Servings
Ingredients
Pizza
Dijon Béchamel Sauce
Votes: 1
Rating: 5
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Instructions
Dijon Béchamel Sauce
  1. In a large saucepan over medium heat, melt butter. Add the flour & whisk for 1 minute. Add 1/2 of the milk & whisk until smooth. Whisk in remaining milk. Bring to a boil. Add salt, pepper & nutmeg. Reduce heat & simmer for 10 minutes, stirring occasionally. Whisk in Dijon mustard until combined. Remove from heat & set aside.
Assembly & Baking
  1. Preheat oven to 350 F.
  2. Lay out Naan breads on a baking sheet. Spread sauce over each one liberally.
  3. Arrange corned beef on top of sauce. Sprinkle pizzas evenly with Swiss & provolone.
  4. Bake for 12-15 minutes or until the crust is crispy. Remove from oven & top with caraway seeds & red pepper flakes if you wish.

Stuffed Chicken Thigh Roulade

People who will happily eat chicken breast often turn their noses up at eating chicken thighs, possibly because they’re considered ‘dark meat’. Actually, chicken thighs tend to have a more intense flavor than breast and the meat stays juicy and tender during cooking.

It’s hard to overcook chicken thighs. If you use moist-heat cooking techniques like braising, chicken thighs will forgive you if you leave them in the oven too long. The worst that can happen is that if you go over your braising time, the meat will just fall off the bone.

Thighs have a good meat-to-bone ratio relative to other bone-in chicken parts, such as drumsticks and wings, which means they’re good value for money. Personally, give me a thigh any day, I love the dark meat. Strangely enough, for the many times I’ve made roulades, I’ve never thought to use chicken thighs.

Literally meaning ‘rolled’ in French, the word roulade signifies a lot of things. Traditionally, it’s a preparation reserved for boneless, skinless chicken breasts, stuffed with cheeses, vegetables, and other meats. This chicken thigh roulade for example is a great and easy way to jazz up some really simple ingredients. 

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 Stuffed Chicken Thigh Roulade
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Course Main Dish
Cuisine American
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Course Main Dish
Cuisine American
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. In a skillet, sauté onion & mushrooms until tender; remove from heat & cool.
  2. Preheat oven to 350 F.
  3. Arrange chicken thighs on a large sheet of foil paper, to form a large rectangle.
  4. Mix shredded cheese & parsley into cooled mushroom/onion mixture. Sprinkle chicken with spices, salt & pepper.
  5. Arrange stuffing along middle of the chicken rectangular, evenly distributing. Roll up, enclosing filling, using the foil to help you tighten the roll.
  6. Carefully wrap roll with slices of bacon, securing with toothpicks if needed. Place foil with roulade centered on it on a deep baking sheet.
  7. Bake 45 minutes. Chicken is done when juices run clear or internal temperature is 180 F. Allow to sit for 5 minutes, slice & serve.

Scalloped Potatoes w/ Mushrooms

Every person who makes a homemade version of scalloped potatoes usually has had that recipe passed down to them from their mother, their mother’s mother or even further in their history, so the emotional attachment to the recipe immediately precludes any other scalloped potatoes from contention.

At an early age, I remember my mother ‘teaching‘ me the art of making scalloped potatoes. It came down to very thinly sliced potatoes sprinkled with flour, salt & pepper then covered with scalded milk and baked. I think it was dotted with butter and quite possibly topped with bread crumbs. For that matter, there might have even been a few thinly sliced onions involved but I have to admit, I’m a bit fuzzy on that. As plain and simple as it was, it tasted glorious to us.

This scalloped potato recipe starts with Yukon Gold potatoes. They have loads of great flavor and are a beautiful color both when they are raw as well as when they are cooked. For this particular recipe, keep the skin on the potato as it will add loads of fiber to the dish.

Food trends come and go and nothing highlights this more than looking up old recipes. Still eaten today, scalloped potatoes were the prolific side dish of the 1920s. Dairy was no longer rationed and the rich casserole took full advantage of this.

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 Scalloped Potatoes w/ Mushrooms
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Course Main Dish
Cuisine American
Keyword scalloped potatoes w/ mushrooms
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Course Main Dish
Cuisine American
Keyword scalloped potatoes w/ mushrooms
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. In a large saucepan, place potatoes & cover with water. Bring to a boil. Reduce heat; cook, uncovered until tender, 8-12 minutes. Drain.
  2. In another saucepan, heat butter over medium-high heat. Add mushrooms & onion; cook & stir 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer.
  3. Preheat oven to 375 F. Butter an 8-inch square baking dish; set aside.
  4. In a small bowl, whisk flour, broth & seasonings until smooth; stir into mushroom mixture. Bring to a boil, stirring constantly; cook & stir until sauce is thickened, 1-2 minutes. Remove from heat; stir in sour cream.
  5. Thinly slice potatoes. Arrange half of the potatoes in baking dish. Spread half of the hot mushroom sauce over top; sprinkle with 1/2 of the cheese. Layer remaining potatoes , sauce & cheese & sprinkle with French Fried Onion Toppers if using.
  6. Bake, uncovered, until heated through & cheese is melted, 12-15 minutes. Allow to stand 10 minutes before serving. Top with sliced green onions to garnish.

Corned Beef & Cabbage Pot Pie

It probably seems odd that I would post this meal today instead of around St. Patrick’s Day. The truth of the matter is, corned beef is really not an Irish classic as most would think. So for us, it’s just a case of enjoying corned beef in a pot pie.

You cook this dish the same way you would cook chicken pot pie. Instead of roasting the corned beef myself, I picked some up at the deli counter. I had them slice it about 1/4″ thick then I cut it into small cubes. Logic would tell you that a ‘beef’ pie needs beef gravy, but corned beef is different. I used chicken broth in the white sauce, which is delicate enough to allow the flavor of the corned beef to come through nicely.

There is often debate whether pot pies should have one or two crusts. For me, its just whatever appeals to me when I’m making some. Today, since I’m using frozen puff pastry, I went with just a top crust. Draped over them, gave such a rustic look … just for the sake of eye appeal.

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 Corned Beef & Cabbage Pot Pie
Votes: 2
Rating: 3.5
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Course Main Dish
Cuisine American
Servings
Ingredients
Pastry
Filling
Course Main Dish
Cuisine American
Servings
Ingredients
Pastry
Filling
Votes: 2
Rating: 3.5
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Instructions
  1. In a large Dutch oven or pot, melt butter over medium heat. Add potatoes, carrot & cabbage & cook, stirring, for about 5 minutes. Add flour & cook, stirring, for about 1 minute more. Add chicken broth, milk, mustard, thyme, salt & pepper. Stir to combine. Bring mixture to a boil, then reduce heat to simmer. Simmer 15-20 minutes, or until vegetables are tender. Stir in corned beef & cheese, cook, stirring until cheese has melted. Taste to adjust seasoning as necessary. Remove from heat & allow to cool 15-20 minutes.
  2. Cut thawed puff pastry sheets to suit your preference. I used 4 - 14 oz. (414 ml) ramekins with a top crust only.
  3. Preheat oven to 425 F. Place ramekins on a baking sheet & spoon cooled filling in to them. Place pastry squares over top. Cut several slits in the middle to allow steam to vent. Combine egg with water & brush top of puff pastry with it.
  4. Bake for about 20 minutes or until puff pastry is golden & filling is bubbling. Allow to stand 5 minutes before serving.

Classic Reuben Sandwich on Swirl Bread

HAPPY LABOUR DAY!

Once again, the last long week-end of summer has arrived. Here in Canada, families with school age children, take it as the last chance to travel before the end of summer. Others enjoy the company of family and friends at barbecues, picnics, fairs, festivals and fireworks displays. Canadian football fans may spend a large portion of their week-end watching the Labour Day Classic matches live on television. Whatever your choice of relaxation is, you know good food will be a part of the holiday.

For some reason, the classic Reuben sandwich came into my thoughts for a tasty choice. If you’re barbecuing, it can be wrapped in foil and heated on the grill. If a picnic is your preference, add a nice potato salad and of course, a beer. Perfect, easy and delicious!

I can’t quite remember when my love for sandwiches began. I have memories of my brother and I having cold, leftover mashed potato sandwiches with my mother’s homemade bread after school.

The Reuben sandwich turns 104 this year. Its origin has definitely be contested, but it is universally acknowledged as an American invention. It brings together Irish corned beef, Jewish rye bread, German sauerkraut, Swiss cheese and Russian dressing to create the perfect balance of interesting flavors and textures.


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Classic Reuben Sandwich on Swirl Bread

Votes: 6
Rating: 3.5
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Course Brunch, Lunch, Main Dish
Cuisine American, European, German, Irish

Servings


Ingredients
Ingredients for 4 Reuben sandwiches

Sauerkraut

Course Brunch, Lunch, Main Dish
Cuisine American, European, German, Irish

Servings


Ingredients
Ingredients for 4 Reuben sandwiches

Sauerkraut

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Instructions
Sauerkraut
  1. In a colander, rinse & drain sauerkraut. In a large skillet, melt butter; stir in caraway seeds, salt & pepper. Add diced onion & saute for 3 minutes; add sauerkraut & combine well. Continue to saute, stirring frequently for 6 minutes; remove from heat & set aside.

Assembly
  1. Butter one side each of 8 slices of bread. Divide shredded cheese, corned beef & sauerkraut between 4 of the slices (on the unbuttered side) Top with remaining 4 slices. Heat an electric griddle to 350 F. Transfer sandwiches to griddle & grill until cheese is melted. Remove from griddle on to serving plates; lift top slice of bread from each sandwich & drizzle with Russian dressing. Close Reuben & slice. Serve with pickles & potato fries or chips.


Recipe Notes
  • Thousand Island & Russian dressings are similar. If you want to make your own Russian dressing just add 1/2 cup chili sauce to 3/4 cup Thousand Island dressing for a simple fix.

Corned Beef & Cabbage Quiche

CELEBRATING OKTOBERFEST!

Nothing says fall better than Oktoberfest, a tradition dating back to 1810 in Munich, Germany. Originally a celebration of the marriage of the King of Bavaria and Princess Therese. Everybody had so much fun that it was resolved to repeat the celebration, which has been done, every year since. 

Beer enthusiasts from all over the world flock to Munich for Oktoberfest, where they feast on everything from steins of beer to plates of sauerkraut, bratwurst, cabbage rolls, sausage and wiener schnitzel. Bavarian music fills the air to promote the fun atmosphere of Oktoberfest.

While the true celebration has to be experienced in Munich, there are actually some great Canadian events that try to duplicate the festivities without having to travel abroad. In different parts of the country this is a fun and social sampling event featuring many local craft and authentic Bavarian breweries as well as authentic food, Oktoberfest music, dancers, games, etc..

Even if it is a little hard to admit summer has ended and fall is officially here, Oktoberfest seems like a great little celebration to ease into the coming winter months.

I came across this recipe for CORNED BEEF AND CABBAGE QUICHE.  From the reviews I read it sounded pretty good so I thought it was worth a try. It seems to fit the occasion I think.

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 Corned Beef & Cabbage Quiche
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American, European, German
Servings
Ingredients
Course Main Dish
Cuisine American, European, German
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. In a large skillet, melt butter; add onion, cabbage & garlic. Cook, stirring frequently, until vegetables are crisp-tender, about 5-7 minutes. Add water, cover & cook for 5 minutes. Remove cover & cook until liquid evaporates & cabbage begins to brown, about 8-10 minutes longer. It is important to get the liquid out of the cabbage or it will cause quiche to become watery.
  2. Stir in corned beef; remove pan from heat & allow to cool for 15 minutes. Preheat oven to 375 F. In a medium bowl, whisk together eggs, milk, flour, caraway seeds, salt & pepper until blended.
  3. Spread half of cabbage mixture in pie crust. Top with half of the Swiss cheese; repeat layers. Slowly pour egg mixture over ingredients in pie shell. Sprinkle with Parmesan cheese. Bake for 30-40 minutes or until quiche is puffed & golden. Let cool 5 minutes before slicing to serve.
Recipe Notes
  • This quiche is nice baked 'galette' style or using a springform pan instead of a regular pie pan.
  • Recipe inspired by busycooks.about.com

Mushroom Quiche Lorraine

Are you aware that today, May 20th, the USA celebrates ‘National Quiche Lorraine Day’. It is one of their many ‘fun food holidays’. Who makes up these holidays is not clear but it gives a great excuse to enjoy this classic quiche.

In a strict sense, there are no national holidays in the United States. Each of the 50 states has jurisdiction over its own holidays. The federal government proclaimed ten holidays that most states observe on the same dates. These are called ‘legal’ or ‘public’ holidays.

Fun food holidays usually originate from and are promoted by industry groups, clubs, health organizations and occasionally individuals.

Over 50 years ago, Julia Child introduced us to French cuisine with her cooking series, The French Chef, on PBS television. Among the many dishes she introduced was the original or classic Quiche Lorraine.  

Quiche Lorraine (named for the Lorraine region of France) was originally an open pie with a filling of custard and smoked bacon. It was only later that cheese was added to this quiche. Today we have many variants to the original that include a wide variety of ingredients. Myself, I could eat quiche anytime, for any meal. This fun food holiday sure seems like a great idea. To our quiche Lorraine I am adding some mushrooms for a little extra flavor since we both enjoy them.

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 Mushroom Quiche Lorraine
Votes: 1
Rating: 5
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Course Brunch, Lunch
Cuisine American, French, German
Servings
Ingredients
Course Brunch, Lunch
Cuisine American, French, German
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. In a skillet, fry bacon. Remove from skillet & lay on paper towel. In bacon drippings, saute mushrooms, onions & garlic until moisture evaporates. Crumble bacon. Grate cheese.
  2. Preheat oven to 350 F. In a bowl, whisk together eggs, milk, salt, pepper & thyme. In the bottom of quiche shell place half of the grated cheese. Top with bacon, mushrooms, green onion & garlic. Carefully pour egg mixture over all. Bake for 35-45 minutes or until quiche tests done in center. Allow to sit for 5 minutes before serving.
Recipe Notes
  • If your using milk it will take a bit longer to bake but does cut down those calories.