Giving myself up in the warm embrace of the kitchen

          I have been swamped with work lately and my lazy nature isn't exactly helping. My desk is messy and I have so much documents to update that i'm already tired before I even start. I detest paperwork, which is why I became a chef in the first place. But as you progress in your career as a chef things become more theory than actual cooking.  Actually I still do most of the work in the kitchen but having to go home with even more work isn't something I signed up for. I just want to sit in my chair and watch some TV or Listen to some music with my ice cold beer in one hand and a nice thick sandwich in the other. Don't get me wrong, i'm enjoying what i'm doing, but we're allowed to rant sometimes right?!?
          What keeps me focused and relaxed is just cooking at home, taking my time, and enjoying the fruits of my labor. I specially like making things that takes time, it gives you something to look forward to.
          Reuben Sandwich
Ingredients:
brine
2 Liters Water, 3/4 cup Salt, 1/4 cup Sugar, 2 tsp Pink Salt, 3 cloves Garlic, 1/2 tsp Clove, 1/2 tsp Ground Allspice, 1/2 tsp Chili Flakes, 1/2 tsp Corriander Seeds, 1 Stick Cinnamon, 2-3 Bay Leaves, 1 inch cube Fresh Ginger Root
          Put all of the ingredients in a stock pot over high heat. When it starts to boil stir for 1 minute to make sure all of the sugar and salt has melted turn of the stove. Cool completely before Using
meat
I kg Beef Brisket
          Brine in the chiller for 5 days making sure that all of the meat is submerged in the brine.
After 5 days, strain the brisket and rinse well with water. Place it in a stock pot and add enough water that it is completely covered.

Ingredients
Spices
1/2 tsp Clove, 1/2 tsp Ground Allspice, 1/2 tsp Chili Flakes, 1/2 tsp Corriander Seeds, 1 Stick Cinnamon, 2-3 Bay Leaves, 1 inch cube Fresh Ginger Root
          Add all the spices in the pot of water and brisket and put over high heat. When it starts boiling lower the heat and let it simmer for about 3 hours or until the meat is fork tender. If the water level is getting low just add water to keep the corned beef submerged. Strain out the corned beef and slice thinly

          Russian Dressing
Ingredients
5 Tbsp. Mayonnaise, 1 1/2 tsbp/ Ketchup, 2 tsp. Horseradish, 1/2 tsp worchestershire Sauce, Salt, Pepper
          Just mix everything together
          Quick Sauerkraut
Ingredients
2 tbsp olive oil, 1 tsp Caraway seeds, 300 grams Cabbage, shredded, 1/2 cup Apple Cider Vinegar, 2 Tbsp. Sugar, Salt
          This one is a shortcut I learned form my aunt who is an Austrian. Saute everything in a pan.

          Get your slice of rye bread, spread some russian dressing, put large amounts of corned beef, add large amounts of saurkraut on top of that corned beef, top that with some swiss cheese, and sandwich it with another slice of rye bread. Toast your sandwich if you like.

          For some it's drinking out with friends, and for others it's a day in the spa but for me it's giving myself up in the warm embrace of the kitchen.


QOTD: What do you do to relax or unwind?




Hear from you guys soon,


RUBEN IV