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: Emmentaler on Rye with Sweet and Sour Red Onions (page 87).
- 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.