Since I’m challenging myself+my husband to make new recipes out of our new cookbooks throughout the year (at least one from each book per month), I decided to do mini-review posts of the recipes we make on the blog. I will not be posting the recipe (you can get it yourself in whichever book it comes from), but I’ll post a photo (if possible) of our dish made from the recipe as well as a few bullet-point notes. I’m starting a new category on the blog for these posts called “recipe review 2013.”
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At the suggestion of Nat in the comments of my January 2013 goals post, we decided to kick off our year of new recipes with a recipe from The Smitten Kitchen Cookbook
- when did we make this? Sunday, January 13 for supper
- did we change anything? We used pumpernickel rye (with seeds, unfortunately) instead of the seedless rye bread which is suggested in the recipe notes. We also just went ahead and used all of the onions between our two sandwiches. Neither is quite a true change.
- what did we like? Oh my heavens, the onions were absolutely delicious. I can totally see adding them to many sandwiches in the future. Plus we got to use our new food processor to slice them in mere moments!
- what didn’t we like? I’m not a rye or a Swiss-type cheese fan to begin with, so I was a bit biased from the start. However, I was pleasantly surprised by how much I liked the sandwiches. The cheese and the bread were really a good combination after all! My only complaint was that there wasn’t enough– I could have eaten both sandwiches myself!
- will we make it again (any changes in the future)? We will definitely make the onions again to add to other sandwiches (oooh, I bet they’d be fabulous on hamburgers!). If we make this particular version in the future, we probably won’t go to the trouble/expense to find really fine Emmentaler cheese (a basic swiss would probably be sufficient for us), but I’d like to try it with seedless rye or a different hearty bread.
I agree on all points. We aren’t fans of rye and used a different type of bread entirely. While the sandwich was excellent, the real key here was learning how to make the onions and we definitely will be doing those again.
I imagine you could add some corned beef or other sliced meat to make it a bit heartier. Don’t tell the recipe designer I said so
Looks like a fun adventure!
Kim, you’re actually right on track
The author suggests trying the sandwich with prosciutto or something similar!
Oh yes, the onions will be made again! Thanks for calling my attention to the recipe, Nat!
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[...] (at least) one new recipe from The Smitten Kitchen Cookbook. we made two! emmentaler on rye with sweet-and-sour onions and vinegar slaw with cucumbers and [...]