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Many occupational hazards of adult life will be greatly alleviated by
massage:
- aching back and shoulder after a long office stint
- exhaustion or overstrained muscles from physical labor or excessive
exercise
- circulatory problems from too little exercise by sedentary workers.
Massage can benefit you right down to the cellular level!
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Open Face Reuben
| Recipe courtesy Emeril Lagasse |
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Prep Time: 15
minutes
Yield: 4 servings
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1 cup homemade Thousand
Island Spread, recipe follows
8 slices (1/4-inch thick) of Marble Rye, separate recipe
2 cups sauerkraut
2 pounds homemade Beef Pastrami, separate recipe
1 pound Swiss cheese
1 cup pickled beets
2 cups Cole slaw
8 Kosher dill pickle spears
Preheat the oven to 400 degrees
F. Spread the Thousand Island Spread on one side of the
bread. Spoon the sauerkraut on top of the Thousand
Island and spread evenly. Lay the slices of pastrami on
top of the sauerkraut. Lay the slices of cheese over the
pastrami. Place the sandwiches on a baking sheet and
bake until the cheese melts, about 8 minutes. Serve warm
with the beets, cole slaw and pickles.
Homemade Thousand Island Spread:
1 egg*
1 lemon, juiced
1/4 cup chopped onions
1/4 cup chopped green bell peppers
1/4 cup chopped sweet pickles
1/4 cup chopped green olives
1 tablespoon chopped pimientos
1 hard-boiled egg, finely chopped
3 tablespoons ketchup
1 tablespoon finely chopped fresh chives
1 tablespoon chili sauce
Salt
Freshly ground black pepper
1 cup vegetable oil
Combine the first 10 ingredients
in a food processor with a metal blade and process until
smooth. Season with salt and pepper. While the machine
is running, slowly add the oil, a little at a time,
until thick. Re-season if necessary.
Yield: about 2 cups
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw
and lightly-cooked eggs due to the slight risk of
Salmonella or other food-borne illness. To reduce this
risk, we recommend you use only fresh,
properly-refrigerated, clean, grade A or AA eggs with
intact shells, and avoid contact between the yolks or
whites and the shell.
Marble Rye:
For the Rye Dough:
1 envelope (1/4-ounce) dry yeast
1 tablespoon sugar
3 tablespoons melted butter
1 egg
1 cup warm milk (about 110 degrees F.)
2 teaspoons salt
1 cup rye flour
2 1/2 cups bleached all-purpose flour
1 teaspoon vegetable oil
For the Pumpernickel:
2 teaspoons active dry yeast
1 cup warm water (110 degrees F.)
1 tablespoon butter, melted
1 teaspoon sugar
6 tablespoons dark molasses
2 tablespoons finely chopped semi-sweet chocolate,
melted
1 tablespoon caraway seeds
1/2 cup cooked mashed potatoes
2 cups rye flour
1/2 cup whole wheat flour
1/4 cup yellow cornmeal
Flour, for dusting
1 large egg, beaten
For the rye dough: Combine the
yeast, sugar, melted butter, egg and milk in the bowl of
an electric mixer fitted with a dough hook. Beat on low
speed for 1 minute. Add the salt, rye flour and
all-purpose flour. Beat at low speed until all of the
flour is incorporated, about 1 minute. Then, beat at
medium speed until the mixture forms a ball, leaves the
sides of the bowl and climbs up the dough hook. Remove
the dough from the bowl. Using your hands, form the
dough into a smooth ball.
Lightly oil a bowl. Place the dough in the bowl and turn
it to oil all sides. Cover with plastic wrap and set
aside in a warm, draft-free place until it doubles in
size, about 1 hour. Set aside.
For the pumpernickel dough: Combine the yeast, water,
melted butter, sugar, molasses and chocolate in the bowl
of an electric mixer fitted with a dough hook. Beat on
low speed for 1 minute. Add the caraway seeds, potatoes,
rye flour, wheat flour, and cornmeal. Beat at low speed
until all of the flour is incorporated, about 1 minute.
Then, beat at medium speed until the mixture forms a
ball, leaves the sides of the bowl, and climbs up the
dough hook. Remove the dough from the bowl. Using your
hands, form the dough into a smooth ball. Lightly oil a
bowl. Place the dough in the bowl and turn it to oil all
sides. Cover with plastic wrap and set aside in a warm,
draft-free place until it doubles in size, about 1 hour.
Set aside.
Preheat the oven to 350 degrees F.
Remove both of the doughs from their bowls and invert
them onto two separate lightly floured surfaces. Pat
each dough into a rectangle about 3/4-inch thick. Place
the pumpernickel rectangle on top of the rye dough
rectangle. Roll up the dough, beginning with the long
side and stopping after each full turn to press the edge
of the roll firmly into the flat sheet of dough to seal.
Press with your fingertips. Tuck and roll so that any
seams disappear into the dough and place on a parchment
lined baking sheet. With a pastry brush, brush the
beaten egg evenly over the bread. Cover with plastic
wrap and set aside in a warm, draft-free place until it
doubles in size, about 1 hour. Bake until lightly brown,
30 to 35 minutes. Remove from the oven and cool on a
rack.
Yield: 10 to 12 servings
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