Ham+SwissChees+ ?? vegetable.

A

ache77

New member
Ok- so all the talk of runza/pirozhki/bierock has convinced me that
I'm going to make something along that line today.

I'm going to sub a couple cups of rye flour in the dough, and sprinkle
some caraway and salt on the rolls. I'm leaning towards the NY
Times challah recipe for the dough-
http://thisfoodthing.com/2010/01/12/traditional-egg-bread-challah/
[re; another thread I read this morning- note that it says to preheat
the oven to 400 - then allows for 2 rises before it is formed,
proofed, and cooked. That ought to warm your kitchen up.]

The filling will be cubes of ham & swiss cheese-- probably some
mustard, and maybe some horseradish.

But if I'm going to all that trouble- I thought I might as well put a
veggie in there. Spinach? Broccoli? Cabbage? . . . . pineapple?

None sound 'just right' - though I'm leaning towards spinach right
now. Anyone got an idea for a fruit/veggie that will make it a
complete meal?

Jim
 
"ViLco" wrote:


Smacks self in head--- Duh. And I was just looking at the first few
spears poking through this morning. By suppertime I should have
enough to flavor up a few of them. [and I've a can with the mushy
stuff my wife likes]

Thanks
Jim
 
Silvar Beitel wrote:

-snip-


I think I'll do a few with the pickle-- which reminds me, I need to
make some relish before I run out of ham.

I love horseradish-- and I keep going back and forth on it. It
might be better as a condiment. Sometime cooking doesn't agree with
it.

Jim
 
On 4/27/2011 11:24 AM, ViLco wrote:

I don't like spinach but asparagus is inspired. Wouldn't you have to
blanch the asparagus? I don't think it would cook enough.

--


James Silverton, Potomac

I'm "not"
[email protected]
 
James Silverton wrote:


My wife likes it cooked to mush and prefers canned to fresh- so I'll
do some with canned.

I think I'll slice some and blanch it, but I'm also going to try
something I saw someone on TV do last week. They made an asparagus
salad with raw asparagus 'peelings'.

I don't think this is what I saw-- but here is a shaved asparagus
salad.
http://www.bonappetit.com/recipes/2011/05/shaved-asparagus-with-parmesan-vinaigrette

The flavor is at its best, raw, but the shavings should give a better
mouthfeel.

Jim
 
On 27-Apr-2011, Jim Elbrecht wrote:


Kale, very lightly sauteed in EVOO until just tender.
--
"Calling an illegal alien an 'undocumented immigrant' is like calling a drug
dealer an 'unlicensed pharmacist' "

Change Cujo to Juno in email address.
 
Jim Elbrecht wrote:


-snip-

Thanks to all-- I went with canned asparagus, dill pickle, and shaved
fresh asparagus.

I used Barry's Challah dough from here;
http://artisanbreadbaking.com/bread/challah-greenstein

The only change I made was using 12% rye flour & adding a T of caraway
to the dough. It took 14 minutes of kneading with my Kitchenaid on
2. Rose to triple in 1 1/2 hours at 75F.[ambient temp in the kitchen
today-- yuck]

I made 92gm rolls and filled them with 2T cubed ham, 2T cubed Swiss
cheese & a T of the other filling. Next time I'll go with at least
2T of the vegetable. [snow peas and kale are in the running.]

I decided to leave them alone inside, and served with mustard, wasabi,
and a horseradish cream sauce. most were consumed just as they came
from the oven. Wasabi was the most popular dip of choice.

So how's that for ecumenical? Ham and Swiss on a rye challah, with a
wasabi sauce.

Jim
 
On Apr 27, 8:31?am, Jim Elbrecht wrote:

Gag me with a spoon. New jourk Times is nauseating. Try turnips!
I want the god damned monitoring device out of my back.
 
James Silverton wrote:



If I undesrtood correctly Jim has in mind, the bread will be first cooked
and then filled. If so yes, it's better to give a blanching to the asparagi.
--
ViLco
Let the liquor do the thinking
 
On Thu, 28 Apr 2011 12:04:39 +0200, "ViLco" wrote:


Nope. Ham was already cooked- the cheese melted nicely-- and the
asparagus shaved. Wrapped in some challah dough & baked at 350 for
20 minutes. The asparagus was as cooked as I like it.

The asparagus was *exactly* what the Dr. ordered- thanks.

Jim
 
On Thu, 28 Apr 2011 07:04:58 -0400, Jim Elbrecht
wrote:


I'm glad you tried this, Jim. It sounds like it turned out
wonderfully.

I think I would have used spinach in a very thick cream sauce with
green onion, ham and swiss. Just enough sauce to make it all stick
together well without being "wet".

I'm a sauce freak though....haha
 
Jim Elbrecht wrote:



LOL, glad to be of help. BTW, this challah bread which gets used to wrap
things and then goes back into the oven is intriguing, I'm saving the recipe
you linked... who knows what I'll put in there?
--
ViLco
Let the liquor do the thinking
 
On Fri, 29 Apr 2011 09:34:06 +0200, "ViLco" wrote:


Besides ham on challah not being kosher it's TIAD. Challah is not a
very good sandwich bread for any meat... however works well with
cheese/eggs.
 
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