New York Reuben / New York Reuben Sandwich

A sandwich recipe found in “2012 Australian Grand Dairy Awards Best of the Best Cookbook” published by Dairy Australia
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The Reuben sandwich is an American hot sandwich composed of corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread. Several variants exist.

Possible origins

Reuben Kulakofsky, Blackstone Hotel, Omaha, Nebraska

The most widely accepted origin holds that Reuben Kulakofsky (his first name sometimes spelled Reubin; his last name sometimes shortened to Kay), a Jewish Lithuanian-born grocer residing in Omaha, Blackstone HotelNebraska, was the inventor, perhaps as part of a group effort by members of Kulakofsky’s weekly poker game held in the Blackstone Hotel from around 1920 through 1935.

The participants, who nicknamed themselves “the committee”, included the hotel’s owner, Charles Schimmel. The sandwich first gained local fame when Schimmel put it on the Blackstone’s lunch menu, and its fame spread when a former employee of the hotel won a national contest with the recipe. In Omaha, March 14 was proclaimed as Reuben Sandwich Day.

Reuben’s Delicatessen: New York City

Reuben's DelicatessenAnother account holds that the Reuben’s creator was Arnold Reuben, the German-Jewish owner of the famed Reuben’s Delicatessen (1908 – 2001) in New York City. According to an interview with Craig Claiborne, Arnold Reuben invented the “Reuben Special” around 1914. The earliest references in print to the sandwich are New York–based, but that is not conclusive evidence, though the fact that the earliest, in a 1926 issue of Theatre Magazine, references a “Reuben Special”, does seem to take its cue from Arnold Reuben’s menu.

Marjorie RambeauA variation of the above account is related by Bernard Sobel in his 1953 book, Broadway Heartbeat: Memoirs of a Press Agent. Sobel states that the sandwich was an extemporaneous creation for Marjorie Rambeau inaugurated when the famed Broadway actress visited the Reuben’s Delicatessen one night when the cupboards were particularly bare.

Some sources name the actress in the above account as Annette Seelos, not Marjorie Rambeau, while also noting that the original “Reuben Special” sandwich of 1926 did not contain corned beef or sauerkraut and was not grilled.

Still other versions give credit to Alfred Scheuing, a chef at Reuben’s Delicatessen, and say he created the sandwich for Reuben’s son, Arnold Jr., in the 1930s.

Mussels In Dressing / Blåskjell i Dressing

A simple quick and delicious starter recipe found in “Forretter” (Starters) published by
Hjemmets Kokebokklubb in 1980

Mussels In Dressing / Blåskjell i Dressing

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Cold Hen with Herb Dressing / Kald Høne med Urtedressing

A great cold summer dish found in “Alt om Urter”
(all About Herbs) published by Den Norske Bokklubb in 1985
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A delightful dish for people with a herb garden, a henhouse and hippie tendencies. I’ve had my share of dishes like this back in the late seventies early eighties when the smallholding dream hit my generation in full force. It did not last, they soon missed the latte and the sushi and headed back for the bright lights and the big city and became yuppies instead. Typical of the Scandinavian baby boom generation born in the fifties and early sixties, always searching for something else – Ted  😉

Note: My rambling comments are no critic of the dish itself, it is absolutely delicious. Besides, who am I to talk, I’m part of that baby boom generation myself  😀

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Salad Parisienne / Salat Parisienne

A delicious salad recipe found in “Cattelins Kokebok”
(Cattelin’s Cook Book) published in 1978
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Beef Salad Parisienne. A hearty salad with juicy steak, tender potatoes, sliced onions, and a zesty vinaigrette that could also doubles as a marinade.

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In context: Cattelin’s is one of the best and most reasonably priced restaurants in Stockholm. It has survived wars, disasters, and changing tastes, and still manages to pack ‘em in, so they must be doing something right. Read more here and here.

Pollock Patties with Raw Vegetables and Herb Dressing / Seikaker med Råkost og Urtedressing

A nice fish patties recipe found on godt.no
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I know I’ve posted about fish patties earlier, but fish patties are staple food in Norway. Any decent grocer will have at least 6 or 8 different types in stock. Almost any type of fish can be used, my mother made great patties from pike and perch I used to catch in my youth.

There are a multitude of recipes for fish patties around the country so I’ll be sure to post more recipes in the future – Ted

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