While I know that real Irish people (in Ireland) don’t eat corned beef, I have these culinary adventures on my list and today seemed like the right day to make my As-Local-As-It-Could-Be Reuben Sandwich.
The corned beef began as a brisket from Eagle Wood Farms. I followed Alton Brown’s recipe for corning, except instead of his spice list from faraway places, I got a pre-made mix of faraway spices from Penzey’s in Norwalk. I added salt and potassium nitrate (yes), not local. I brined it for 10 days, turning it every morning and evening. I cooked it with:
- carrot from Riverbank Farm
- onion from Holbrook Farm
- celeriac (about a quarter, to approximate 1 celery stalk) from Fort Hill Farm
The sauerkraut began as cabbage from Sport Hill Farm, fermented per Sandor Katz‘s instructions. This would have been a great entry in the Westport Market’s cabbage contest, but there wasn’t enough time for the fermentation. It’s been fermenting for several weeks now. This is not my first attempt, but it is my first attempt that worked!
I made the rye bread following Martha Stewart’s recipe (mostly).
- bread flour – red hard spring wheat from Wild Hive
- rye flour from Wild Hive
- honey from Swords and Plowshares
- butter from Smyth’s Trinity Farm
- yeast and salt: not local. I didn’t use caraway seeds.
Color me delightfully surprised when the loaf really did “tip out” of the loaf pan!
The Swiss cheese is Cry Baby from Arethusa Farm Dairy. (Thank you, Lisa from New Morning! I owe you big time.)
The dressing. Sigh. Should it be Thousand Island or Russian? What constitutes an authentic recipe of either? Here’s what I made:
- yogurt (strained) from Arethusa Farm Dairy
- plum tomatoes, roasted, frozen, thawed, puréed, and strained. Originally from March Farms
- zucchini pickles I made, chopped finely into a relish. Zucchini originally from Sport Hill Farm
Served with a dill pickle, fermented right here. Original cucumbers from Daffodil Hill Growers.
And that’s my sandwich. I hope you had a happy St. Paddy’s Day!