Tuesday, October 14, 2008

pastrami and rye

hot pastrami on rye with mustard: a match made in heaven

A few weeks ago, my husband discovered pastrami at the SihlCity Coop (has it always been there?) and my first bite of hot pastrami on rye with mustard made my eyes roll back in delight. Katz's Deli, it is not. But while in exile, I'll take what I can get. The first rye bread (the traditional caraway seed version, not simply Roggenbrot), we got was stale and tasteless. So of course, I had to make some from scratch (from The Bread Bible) to celebrate having pastrami back in our lives. Now I just need to borrow a smoker so I can make my own pastrami.

here's what it looks like so you can find it at Coop, near the prosciutto

yes, it's ridiculously expensive - it's about $26/lb vs. about $8/lb in the US
this little pack has less than 100 grams, enough for one hearty sandwich

my rye bread, with a crackling crisp crust

and inside: chewy, moist goodness


Susan C said...

Yum! You are amazing. I feel a trip to the Cinnagrill coming in my future.

Chris said...

Beautiful! Could you share your rye bread recipe, please?

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