This looks so delicious! I watched you bake the bread and then make these sandwiches. Your love of baking and making definitely is contagious. Couldn't stop watching. Thank you for these lovely videos Nina!
Thank you so very much! I love your channel, with your style of ‘realness’ - no pretension, no gimmicks, just awesome instruction as if you were showing me as a friend or relative how to make these recipes in your home.
I strive to make viewers believe that good food is doable and fun to make. As far as making half sours... I have never been able to make them as good as what can be purchased, so I've given up. I love them too. Thank you so much for writing ZZ. 🤗❤
When I make a Reuben I make my own Thousand Island dressing. I buy the sauerkraut in a bag. Saute an onion, and green apple in butter, add the sauerkraut pour in a beer, and a small amount of apple cider vinegar, then let it cook. But I like my sauerkraut on the bitter side. There is a Kosher Russian restaurant in Phoenix and across the street is a Russian Kosher store which supplies the restaurant. I bought a loaf of dark dense, slightly sweet bread there that went beautifully. I also use Gruyere cheese. I only go through all that for a special occasion, like St. Patrick's day, sometimes. Look for a kosher store or restaurant where you live and see if you can find a good bread there. Or even a good German store or bakery will have a good bread to use for those sandwiches.
There is a place about an hour from us, but nothing like what you describe here. I bake my bread because unfortunately there's really nothing of quality anywhere near my house. 😣
@@ninainthekitchen1455 Well I can check with the store to see in you can order from it on line. While you're at it check out a place in Pittsburgh called The Pennsylvania Macaroni Company. I know you can order online from there. The pepperoni they sell is like nothing you can buy in a store. Also on a different note check out a place called Tina's Cheese at North Tonawanda, N.Y. My mom fly's there once a year from Arizona just to buy cheese. You've never tasted cheddar that rich before. It's like candy. You can see their menu online. My mom has been going there so often Tina meets her at the airport, gives her a discount, and free samples. But don't tell anybody. Ha.
Welcome Susan! This is too funny because, I had leftover corned beef so I made the bread and Reuben sandwich just yesterday. I guess it's true that great minds think alike. 😁Thanks for writing, enjoy!
@@ninainthekitchen1455 I'm making the larger amount recipe, so 309 gr rye flour, and about 360 gr white flour, it's so sticky! I did add about 3/4 c more flour, crossing my fingers, it's rising now. Geez! I'm in Minnesota, maybe the cooler, or shall I say colder air has something to do with it.
@@susanpremo8068 the ideal temperature to keep dough is 72°F to 80°F. If you can't bring it up to the temp it just means that it will take you a little longer to proof. Don't be discouraged because whatever comes out of your oven will be far better than what you can purchase. It is a very sticky dough you will want to keep your hands wet or oiled. Please let me know how your baked went!
@@ninainthekitchen1455 I don't buy bread, I only make homemade, it seems I have to do new to me recipes more than once, to get the hang of it I guess. It wasn't sticky after the first rise, it looks good after the bake, just a bit flatter. I'm wondering I refrigerate my instant yeast, but I forgot to get it up to room temperature, could that be why it's not higher? I'm still going to make the Reubens tomorrow, I made your Russian dressing today. I love baking, and I'm retired so I usually have lots of time. Thanks so much for getting back to me, that's very kind.
@@susanpremo8068 RYE!! 😒 it can be tricky. Rye is a grass, not a grain. It hasn't got much gluten/protein, therefore it will rise very quickly, but it can't hold it's shape. In other words, it will act like an overproofed loaf. It will be delicious. One way to get around that is to use a loaf pan next time. I don't buy bread either! There aren't many of us out there. Check out my Bread playlist. I am trying to get Ciabatta on here. Breads: ruclips.net/p/PL_tb0gyirhyQ8u3ZE58fBjdbx9UH9k60b
I can’t wait to try this. I have always loved a Rueben but now I’m looking forward to make the one with the slaw. There was an excellent deli in Phoenix called the Miracle Mile that made the best Rueben and I’ve never been able to make them right. I think your dressing might be the secret. I’m also going to make your eye bread recipe.
I ground some of the caraway seed, and also left some whole. All of it was worked into the dough. I love the look of seed on top of bread, but that is a messy business. I didn't want to have to clean that. 😁
@@ninainthekitchen1455 I shopped for the last missing components to make one, which was sauerkraut and some Jewish seeded rye bread. Are you supposed to rinse the kraut. because I've seen another RUclips video where the person rinsed theirs?
@@moomoopuppy5810 yes, I always rinse sauerkraut, but just lightly. In other words, I do leave some of the brine on it for flavor. It's your sandwich, you do whatever you like! 🤗 If you like to make bread, I have a good seeded rye video. I can't find a good rye in my area, so I make one.😁
@@ninainthekitchen1455 Thanks, I'm making one right now using Oroweat Jewish rye. I guess I'm guilty of "eating with my eyes", thinking I could eat one of those comically huge sandwiches you see in pics/videos of NYC. It turns out I can barely finish a whole sandwich using 4 slices of pastrami.
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This looks so delicious! I watched you bake the bread and then make these sandwiches. Your love of baking and making definitely is contagious. Couldn't stop watching. Thank you for these lovely videos Nina!
Thank you for writing Cecilah!
100% Totally Agree
Gloria Leese
Any time I can get a Reuben, I do so. My favorite sandwich!
I was wondering what to do with my leftover corned beef from St. Patrick’s day and now I know.. great idea!
Both of these recipes are so authentic that as I was eating I thought about learning to make the half sour pickles served in NYC delis.. ahhh!
@@ninainthekitchen1455 If you end up making those AMAZING half sour pickles, I look forward to a future video of yours about it :)
Thank you so very much! I love your channel, with your style of ‘realness’ - no pretension, no gimmicks, just awesome instruction as if you were showing me as a friend or relative how to make these recipes in your home.
I strive to make viewers believe that good food is doable and fun to make.
As far as making half sours... I have never been able to make them as good as what can be purchased, so I've given up. I love them too. Thank you so much for writing ZZ. 🤗❤
This is great! Im sharing and subscribing to all notifications! So glad ive found your channel!
Thank you Kelly, welcome! Feel free to ask questions and request dishes, and baked goods too. 😋
When I make a Reuben I make my own Thousand Island dressing. I buy the sauerkraut in a bag. Saute an onion, and green apple in butter, add the sauerkraut pour in a beer, and a small amount of apple cider vinegar, then let it cook. But I like my sauerkraut on the bitter side.
There is a Kosher Russian restaurant in Phoenix and across the street is a Russian Kosher store which supplies the restaurant. I bought a loaf of dark dense, slightly sweet bread there that went beautifully. I also use Gruyere cheese.
I only go through all that for a special occasion, like St. Patrick's day, sometimes.
Look for a kosher store or restaurant where you live and see if you can find a good bread there. Or even a good German store or bakery will have a good bread to use for those sandwiches.
There is a place about an hour from us, but nothing like what you describe here. I bake my bread because unfortunately there's really nothing of quality anywhere near my house. 😣
@@ninainthekitchen1455 Well I can check with the store to see in you can order from it on line.
While you're at it check out a place in Pittsburgh called The Pennsylvania Macaroni Company. I know you can order online from there. The pepperoni they sell is like nothing you can buy in a store.
Also on a different note check out a place called Tina's Cheese at North Tonawanda, N.Y. My mom fly's there once a year from Arizona just to buy cheese. You've never tasted cheddar that rich before. It's like candy. You can see their menu online. My mom has been going there so often Tina meets her at the airport, gives her a discount, and free samples. But don't tell anybody. Ha.
Nell, I think that we would be dangerous together in the kitchen. Yes, I will research those places. Thank you so much for the info.
@@ninainthekitchen1455 Thank you.
Could not navigate your website for the recipes. How about putting the recipes in the description box below.
Corned beef special and Rueben sandwich
Glad I found your channel, making the rye bread recipe today, Reubens tomorrow!
Welcome Susan! This is too funny because, I had leftover corned beef so I made the bread and Reuben sandwich just yesterday. I guess it's true that great minds think alike. 😁Thanks for writing, enjoy!
@@ninainthekitchen1455 I'm making the larger amount recipe, so 309 gr rye flour, and about 360 gr white flour, it's so sticky! I did add about 3/4 c more flour, crossing my fingers, it's rising now. Geez! I'm in Minnesota, maybe the cooler, or shall I say colder air has something to do with it.
@@susanpremo8068 the ideal temperature to keep dough is 72°F to 80°F. If you can't bring it up to the temp it just means that it will take you a little longer to proof. Don't be discouraged because whatever comes out of your oven will be far better than what you can purchase. It is a very sticky dough you will want to keep your hands wet or oiled.
Please let me know how your baked went!
@@ninainthekitchen1455 I don't buy bread, I only make homemade, it seems I have to do new to me recipes more than once, to get the hang of it I guess. It wasn't sticky after the first rise, it looks good after the bake, just a bit flatter. I'm wondering I refrigerate my instant yeast, but I forgot to get it up to room temperature, could that be why it's not higher? I'm still going to make the Reubens tomorrow, I made your Russian dressing today. I love baking, and I'm retired so I usually have lots of time. Thanks so much for getting back to me, that's very kind.
@@susanpremo8068 RYE!! 😒 it can be tricky. Rye is a grass, not a grain. It hasn't got much gluten/protein, therefore it will rise very quickly, but it can't hold it's shape. In other words, it will act like an overproofed loaf. It will be delicious. One way to get around that is to use a loaf pan next time.
I don't buy bread either! There aren't many of us out there. Check out my Bread playlist. I am trying to get Ciabatta on here.
Breads: ruclips.net/p/PL_tb0gyirhyQ8u3ZE58fBjdbx9UH9k60b
My favorite when I was a little girl. I don't eat meat anymore but i miss the memory of my mom making them especially for me. Extra Swiss!
Extra Swiss! 😍
looks great Nina!
Thanks Flannel, I know that you probably have some corned beef leftovers. I hope that you try these!
gotta shave the corned beef thinner then that
I can’t wait to try this. I have always loved a Rueben but now I’m looking forward to make the one with the slaw. There was an excellent deli in Phoenix called the Miracle Mile that made the best Rueben and I’ve never been able to make them right. I think your dressing might be the secret. I’m also going to make your eye bread recipe.
Thank you for writing. A good deli is hard to find. That's why I do it myself. Please try these sandwiches and enjoy! 🤗
That looks amazing
OMG, your Reuben sandwich with Swiss cheese looks incredible! Sauteed in butter, no less!!
Where is the Caraway Seed?
I ground some of the caraway seed, and also left some whole. All of it was worked into the dough. I love the look of seed on top of bread, but that is a messy business. I didn't want to have to clean that. 😁
I thought she wouldn't mix dairy with beef.
These are the original, traditional sandwiches. Some delis will not serve the Reuben because of Kosher law.
The Reuben is my favorite sandwich.
It's a great choice. Thanks for writing Moo Moo!
@@ninainthekitchen1455 I shopped for the last missing components to make one, which was sauerkraut and some Jewish seeded rye bread. Are you supposed to rinse the kraut. because I've seen another RUclips video where the person rinsed theirs?
@@moomoopuppy5810 yes, I always rinse sauerkraut, but just lightly. In other words, I do leave some of the brine on it for flavor. It's your sandwich, you do whatever you like! 🤗
If you like to make bread, I have a good seeded rye video. I can't find a good rye in my area, so I make one.😁
@@ninainthekitchen1455 Thanks, I'm making one right now using Oroweat Jewish rye. I guess I'm guilty of "eating with my eyes", thinking I could eat one of those comically huge sandwiches you see in pics/videos of NYC. It turns out I can barely finish a whole sandwich using 4 slices of pastrami.
@@moomoopuppy5810 wish I were there. We don't get to NYC very often, but that sandwich is always on my to-do list. I never finish it either. Enjoy!!
CORNED BEEF SWESS CHESEON PUMPERnicle bread
Hi, newsubscriber
Welcome to my kitchen Chris! Please let me know if there is anything in particular that I may be able to help you with.