The French Dip That Became a Hot Turkey Smash

            In the kosher world there is a phrase “out of town”.  This in general refers to someone who lives in an area that isn’t NY, NJ, Miami or LA.  When I lived in Baltimore, MD people in New York said I lived out of town.  I never felt as though I lacked any goods or services while I lived there.  Kosher products were readily and easily available.  There were many kosher restaurants and multiple options – at the time I lived there I believe there were 5 kosher pizza places.  Not too out of town if you ask me.  Then in 2013 I moved to Houston, TX.  With one of the fastest growing Orthodox communities in the United States and the fifth largest Jewish population, how “out of town” could Houston be?   LOL. Boy was I in for an eye opening experience.

            Houston has a wealth of things to offer when it comes to Jewish amenities.  There are multiple Orthodox, Conservative, Reform and community day schools available to choose from.  You name an ‘ism’ and there is a Synagogue available.  There is a huge and vibrant JCC and multiple Jewish organizations.  For the orthodox Jew there are multiple communities with eruvim and mikvot.  As friends in other parts of the US have pointed out Houston has kosher restaurants and kosher products are available in the grocery stores.  Compared to communities that have no restaurants nor access to kosher food other than drop shipments I will agree there is a great deal to be had in Houston.  

            As a person who loves to cook and loves to explore various cuisines Houston has proven to be quite challenging.  Even with two major retail grocery chains having stores in the area with dedicated kosher departments that are by most standards huge, a few smaller kosher grocery businesses and access to a kosher co-op that delivers about every other month there are times I bang my head against the wall for lack of finding what I am looking for.  This week I had planned on teaching a class via zoom where the item being made was my kosher version of a French Dip sandwich.  I can’t blame the stores completely I am shopping from home these days, so I have that added issue. On Monday I called the kosher butcher at the larger of the two grocery stores to see if I could place an order for extra thin / shaved steak the type to make a steak sandwich.  I am not sure if it was a communication issue or if the different people that I spoke with really had no idea what I was referring to.  Had I been in the store I could have shown the butcher pictures on my phone but after 30 minutes of trying to explain myself I gave up.  

            I see the pictures that my friends on the east coast post online.  The array of different cuts of meat and poultry options astound me.  Thankfully things are getting better here in Houston.  The larger the kosher keeping population grows the broader the selections are getting.  In the meantime I adjust my menus, I tweak the recipes to work with what is available and I work the magic of The Out of Town Cook.

The French Dip that Became a Hot Turkey Smash

 Ingredients:

1 pound Shaved Turkey Breast 

4 large Yellow Onions – peeled and sliced into thin half moons

1 tablespoon Minced Garlic

Olive Oil

Earth Balance Vegan Butter (this is a parve item)

2 cups Beef Stock

2 tablespoons Corn Starch

2 tablespoons Cold Water

Kaiser Rolls

Mayonnaise

*optional but recommended* Daiya brand Sliced Vegan Provolone (parve)

 Directions:

In a deep sided nonstick frying pan melt a tablespoon of the Earth Balance with a tablespoon of olive oil.  Add the thinly sliced onion.  Over a medium to medium low flame caramelize the onions.  This will take time 20 to 30 minutes approximately.  Maybe longer.  You don’t want to burn the onions so be careful and stir often.  When the onions have reached a dark golden brown color remove them from the pan and set aside and keep warm.  Leaving a few bits in the pan is fine.  To the pan add the two cups of beef broth and bring to a boil.  Meanwhile make a slurry of the corn starch and 2 tablespoons of cold water.  When the broth reaches a boil reduce to a simmer and add the cornstarch slurry whisking to combine.  The broth should start to thicken almost immediately.  Add the shaved turkey to the gravy.  Simmer to warm.  Slice the Kaiser rolls and spread a thin layer of mayonnaise on the inside of both the top and bottom of the bun.  Once the turkey is hot and the gravy is bubbly scoop a portion over one side of the Kaiser roll.  Top with a scoop of caramelized onions and then top with a slice of the vegan provolone.  Put the top of the bun in place. Serve with a side of gravy for dipping, pickles and French fries.

(I like to wrap the sandwich in foil and place it in the oven for a minute or two to melt the provolone)