(no subject)

[pantryslut]

last night for dinner: egg and lemon chicken soup (for medicinal purposes), plus, following the suggestion of fattest, grilled cheese sandwiches stuffed with a mixture of sauteed red cabbage, mushrooms, and onions.

Steven says that the mixture reminds him of a meatless ruben -- this is enhanced by the fact that our sandwiches are made with swiss on rye bread.

So we've dubbed them "Rubys." Also so-called because they were made with red cabbage. If we add white cheddar, they will be "Rubrics."

They are fantastic.

I also made rough applesauce (I don't peel the apples and just mash them with a potato masher at the end). The soup was pretty rockin', too.

Thanks, fattest!

(P.S.: ugh, tense changes. I ain't fixin' em. Deal.)

Comments

[redbird]

What kind of apples are you using for the rough applesauce? That sounds tasty, in a sort-of-like-Grandma-made way (though hers came out fairly smooth, as well as nicely pink from the skins).

[pantryslut.livejournal.com]

They appear to have been Fujis and Pink Ladies, primarily. They're what I had taking up space in the fridge.

I really liked the Pink Ladies for eating, but they were also quite abundant. So we ate three and sauced the rest.

[felicks.livejournal.com]

Pink Ladies - they're like ice cream!

[adrian-turtle.livejournal.com]

I loathe Reubens, or anything involving swiss cheese. (Or russian dressing, for that matter.) Rubys have a cute name, though. There's a diner around here called Ruby's that would probably want to serve something like that, if they knew about it. Why the name shift to Rubrics with white cheddar? I thought "brick" cheese was monterey jack, or maybe that it referred to shape rather than type. Or is it just meant to be a wimpier version, like cambric tea? (When it comes to me and cheese, wimpier translates as more edible.)

The pleasant new grilled cheese variation around my house has a thin layer of olivada (equal parts kalamata and black olives chopped in the food processor with a few cloves of garlic and some oregano) between the slices of cheese. The sandwich is cooked with olive oil, rather than the usual butter. It works with cheddar, colby, or even american cheese, and (outside my house) would probably be good with more aged cheeses as well. The next batch of olivada uses thyme instead of oregano, and some spicy green olives as well as the kalamata and black...a pain to seed, but it smells wonderful. (I love living next to a middle eastern grocery with 30 kinds of olives.)

[pantryslut.livejournal.com]

Mmm, 30 kinds of olives. I knew I was a grownup when I suddenly adored olives.

I think the cabbage stuff would be good with other kinds of grilled cheese sandwiches, too, but I was craving rye bread for some reason, and I decided to humor the boy with the cheese selection.

We decided on Rubric as a name for the cheddar version not because of "brick," but just because of the 'c' in cheddar (and rubitch is rude). Actually, we've been going back and forth between Rubric and Rubick, as in the cube. Obviously that version would have to be made on square deli bread.

[pantryslut.livejournal.com]

Yeah, Fujis used to be the trendy apple of the moment, but now they're so five minutes ago. Pink Ladies are the new (Arkansas) black.

Or, as the farm newsletter put it, "remember, it’s a stupid name but a really good apple."