Cheesesteak sandwiches with provolne sauce

We had enough steak left over to make some sandwiches for dinner today.
This is a Bobby Flay recipe.

2 to 2 1/2 pound strip loin, trimmed

Olive oil

Salt and freshly ground black pepper

Soft hoagie rolls, split 3/4 open

Provolone Sauce, recipe follows

Sauteed Mushrooms, recipe follows

Caramelized Onions, recipe follows

Sauteed Peppers, recipe follows

Provolone Sauce:

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

2 cups whole milk, heated

1 cup grated aged provolone cheese

1/4 cup grated Parmigiano-Reggiano

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Sauteed Mushrooms:

2 tablespoons olive oil

1 tablespoon unsalted butter

1 1/2 pounds mushrooms (cremini and shiitake), coarsely chopped

3 tablespoons finely chopped fresh parsley leaves

Salt and freshly ground black pepper

Caramelized Onions:

2 tablespoons unsalted butter

1 tablespoons canola oil

3 large Spanish onions, peeled, halved and thinly sliced

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Sauteed Peppers:

2 tablespoons olive oil

2 poblano peppers, thinly sliced

2 Cubano peppers, thinly sliced

Salt and freshly ground black pepper

Directions

Watch how to make this recipe.

Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.

Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.

Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.

Provolone Sauce:

Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.

Sauteed Mushrooms:

Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.

Caramelized Onions:

Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.

Sauteed Peppers:

Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

Recipe courtesy of Bobby Flay

Read more at: http://www.foodnetwork.com/recipes/bobby-flay/philly-cheese-steak-recipe.html?oc=linkback

White whole wheat bread with dinner.

It was raining most of the day while I made some bread. I used sour dough starter and white whole wheat flour.  WHITE. Whole wheat. Flour.  When it came out of the oven, it looked just like regular whole wheat bread. I went back and double checked the sack of flour and triple checked it and checked it one more time.  Sure enough it said white whole wheat flour.  They either put the wrong flour in the bag or they have a different definition of white than I do.

By the evening, it had stopped raining so I grilled some steak and corn and made a salad and baked potato.  The potato isn't on the table in the picture.

Homemade pumpernickel made some good sandwiches.

                                                                  

Classic Pumpernickel Bread

PREP 35 mins. to 50 mins. BAKE 45 mins. to 55 mins.  TOTAL   2 hrs 30 mins. to 3 hrs

Molasses and a tiny bit of cocoa powder give this bread its rich, dark color. This moist, dense-grained bread, with the texture of the popular imported pumpernickel you can buy in the gourmet food section of some stores, is perfect for slicing thinly and using as a base for canapes (chopped liver and onions or pickled herring come to mind). Spread with sweet butter, it's also a tasty accompaniment to cheese and fruit, and makes a superior sandwich. Just remember to slice it thinly; it's heavy, and a little goes a long way. Once you try this homemade pumpernickel, you'll never have to buy it at the supermarket again!

IngredientSection

1 1/2 cups water                           

  1/2 cup cornmeal

1/4 cup molasses                          

1 tablespoon butter

1 1/2 teaspoons salt  

2 teaspoons sugar 

          2 teaspoons caraway seeds           

1 tablespoon unsweetened cocoa

1 tablespoon active dry or 2 1/2 teaspoons instant yeast

3 cups King Arthur pumpernickel flour

1 cup King Arthur whole wheat flour, White or Traditional

1 cup cooked, mashed potatoes

Directions

Combine 1 cup of water with the the cornmeal in a saucepan and cook over low heat until thick, stirring often (about 5 minutes). Remove the pan from heat and add the molasses, butter, salt, sugar, caraway seeds and cocoa powder. Stir to combine and set aside to cool to lukewarm.

Put the remaining 1/2 cup water in a large mixing bowl and add the yeast. If using active dry, stir and let the mixture "proof" for 10 minutes. If using instant, no waiting time is necessary.

Add the molasses mixture and mashed potatoes.

Stir in the pumpernickel and whole wheat flour. Mix and knead the dough at medium speed for 10 minutes.

Transfer the dough to a greased bowl. Sprinkle the top with flour. Cover the bowl and let rise until the dough is not quite doubled; about 1 hour.

Lunch

It was a late lunch but it was potato crusted cod baked from frozen, steamed broccoli, tossed with a little cheese, chives and parsley, and I made some not tartar sauce.

Skewered chicken breasts, salad and strawberries with angel food cake.

The chicken was skewered and breaded at the store.  I browned in skillet, added tomatoes and cheese, finished in the oven and topped with parsley.  We had it with a salad, strawberries, angel food cake and whipped cream.

Swedish Rye Bread

Swedish rye bread

I used to make this all the time but stopped for some reason.  I still like it.  I plan to have some ham and cheese on rye for dinner tonight.

Farm Journal breads

Swedish Rye Bread Supreme

Take your pick of caraway or anise seed or orange peel for flavoring

1/4 C. brown sugar

1/4 C. light molasses

1 tbsp salt

2 tbsp shortening

1 1/2 .c boiling water

1 pkg. active dry yeast

1/4 C. warm water ( 110-115º)

2 1/2 C. rye flour

2 to 3 tbsp. caraway seeds

3 1/2 to 4 C. sifted all purpose flour 

Combine brown  sugar, molasses, salt and shortening in large bowl; pour on boiling water and stir until sugar is dissolves. Cool to lukewarm.

Sprinkle yeast on warm water; stir to dissolve

Stir rye flour (stir before measuring) int brown sugar-molasses mixture, beating well.  Stir in years and caraway seeds; beating well.  Stir in yeast and caraway seeds’ beat until smooth. 

Mix in enough of the all purpose flour, a little at a time, first with spoon and then with hands. to make a smooth soft dough.  Turn onto lightly floured board’  knead until satiny and elastic , about 10 minutes.  Place dough in lightly greased owl; turn dough over to grease top.  Cover and let rise in warm place until doughs doubled, 1 1/2 to 2 hours.

Punch down; turn dough onto lightly floured board and divide in half. round up dough to make 2 balls.  Cover and let rest 10 minutes.  Shape into loaves and place in 2 greased 8 1/2 X 4 1/2 X 2 1/2” loaf pans.  Cover and let rise in a warm place until almost doubled, 1 1/2 to 2 hours.

Bake in moderate oven (375º)  25 to 30 minutes, covering with sheet of alumni flow for the last 15 minutes if loaves are browning too fast.  Turn onto wire racks to cool.  Brush loaves with melted butter while warm if you like a soft crust.  Makes 2 loaves.

Orange flavored rye Bread:  Omit caraway seeds and instead use 2 tblsp, grated orange peel

Anise-Flavored rye bread:   omit caraway seeds and in their place, use 1 tsp. anise seeds. 

Chicken and mushrooms with egg noodles

 I thought this would be late lunch and late dinner too but it was so good we ate it all this afternoon.  We will probably have a light snack later on. 

One Pan Chicken & Mushrooms with  Egg Noodles  Everyday Food May 2016

3 slices bacon, cut crosswise into 1/2-inch pieces

4 bone-in, skin-on chicken-breast halves (3 pounds), halved

Coarse salt and freshly ground pepper

3 tablespoons unsalted butter

8 ounces button mushrooms (halved, if large), trimmed

8 ounces shallots, halved (quartered, if large) and peeled

3 cups low-sodium chicken broth

1/2 cup heavy cream

8 ounces egg noodles (5 cups)

1/3 cup chopped fresh dill, plus more for serving

1 Cook bacon in a braiser pan or large skillet over medium until browned, 7 to 9 minutes. Drain on paper towels. Discard fat from pan. Season chicken with salt and pepper. Melt 2 tablespoons butter in pan over medium-high. Add chicken, skin-side down; cook, turning a few times, until browned all over, 10 to 12 minutes. Transfer to a plate. 

2 Melt remaining 1 tablespoon butter over medium. Add mushrooms and shallots; season with salt. Cook, stirring and scraping up browned bits, until golden brown in places, 8 to 10 minutes. Add broth and cream; bring to a boil. Stir in noodles. Add chicken, skin-side up, and accumulated juices to pan. Cover, reduce heat, and simmer, stirring once halfway through, until chicken is just cooked through, 10 to12 minutes. Uncover; simmer until thickened, 2 to 3 minutes. Stir in dill and top with bacon. Serve, with more dill. 

Tacos for dinner tonight.

Onion loaf and Pot Roast with gravy, mushrooms, and vegetables

 I got an email from King Arthur this morning with a lot of ideas for using sourdough starter. I copied the ingredients I needed to make a loaf of onion- bay bread and went to the store to get some white whole wheat bread.  While I was there, I looked at the meat counter for something to go with the bread for dinner tonight. I saw a chuck roast that was a good size for the two of us so that decided what the rest of dinner would be. On a whim, I also got a pineapple upside down cake and some whipped cream for dessert.  I also made a small tossed salad.

Onion and Bay Loaf   1 large loaf, 20 slices Norm's notes. I skipped the first rise and went straight to the second rise when making this bread.

This recipe is adapted from Dan Lepard's Handmade Bread, and incorporates the comforting flavors of a well-made béchamel sauce. A great sandwich bread, wonderful as the building block of a first-class panini.

IngredientSection

onions

2 cups onions, medium diced

1 1/4 cups whole milk

3 bay leaves

Dough

strained milk from above

3/4 cup ripe sourdough starter

1 cup King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour

2 1/4 to 2 1/2 cups King Arthur Unbleached Bread Flour

drained onions from above

1 1/2 teaspoons salt

1 teaspoon instant yeast

volume or weight

Directions

To prepare the onions: Place the onions, milk, and bay leaves in a saucepan. Bring to a boil, then lower the heat and simmer for 5 minutes. Remove from the heat, strain, and cool to room temperature. Discard the bay leaves, and reserve the milk and onions.

To make the dough: Put the cooled milk in a mixing bowl with the starter. Add the whole wheat flour and 1 cup of the bread flour. Stir in the onions, salt, yeast, and another 1 1/4 cups of bread flour. Cover and let sit for 10 minutes. If the dough is still sticky, stir in the remaining 1/4 cup of bread flour.

Knead the dough on an oiled surface for 10 seconds, return to the bowl, and cover. Let the dough rest for 10 minutes. Repeat the brief kneading for 10 seconds more, return to the bowl, cover, and let rise for 1 hour.

Line a deep 8" bowl with a flour-rubbed dish towel, or generously flour a banneton. Deflate and fold the dough over on itself, then shape it into a ball. Place it, seam-side up, in the prepared bowl or banneton. Cover and let rise until doubled (1 1/2 hours).

Preheat the oven to 425°F; if you have a baking stone, place it on a shelf in the bottom third of the oven.

Invert the loaf onto a piece of parchment on the back of a baking sheet or peel. Spray the top with water, slash the dough, then slide it into the oven.

Bake the bread for 20 minutes, then reduce the oven's temperature to 375°F and bake for another 30 minutes, until the center of the bread reads 205°F when measured with a digital thermometer; the top is a deep golden brown, and the bottom of the loaf sounds hollow when you tap it. Remove the bread from the oven and cool on a rack before slicing.

The chuck roast was put in the slow cooker with potatoes, onion, celery, mushrooms, brown gravy mix, some onion salt and some dry powdered Ranch dressing and some water and slow cooked on high for about 4 hours, then on "keep warm" setting for another 4 hours until Charlie got home.

We also had a tossed salad for dinner.