If I didn't know any better, I'd think that I had moved to Seattle since it has been rainy, stormy and thundering every day for the last three weeks, or maybe even more. I've lost count.
I am also trying to find more time to relax, and take some time to do a little sketching.
Here's what I made for dinner last night. It reminded me of my Grandmother Micki. Ethan had asked me about this recipe, so I decided to make it for him. The version my grandmother made was much more simple.
Chipped Beef on Toast
via: Food Network
4 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons minced garlic
1 tablespoon chopped fresh rosemary
3 shallots, minced
12 cups heavy cream
1 teaspoon salt
1 tablespoon black pepper
Chipped beef, for serving
Sourdough toast, for serving
Chopped fresh parsley, for garnish
Paprika, for garnish
In a small pan, melt 2 tablespoons of the butter and add the flour. Cook, stirring, until the mixture begins to turn a light brown color, about 4 minutes. Remove from the heat.
In a large saucepan, melt the remaining 2 tablespoons butter. Cook the garlic, rosemary and shallots until the shallots are translucent. Add the cream and bring to a boil. Add the butter-flour mixture, reduce the heat and simmer for 10 to 15 minutes, stirring occasionally. Add the salt and pepper and strain.
For each serving, heat 1 cup of sauce to a simmer, add 2 ounces chipped beef and bring to a boil. Pour the mixture over two to three slices sourdough toast and garnish with parsley and paprika.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
Recipe courtesy Industrial Cafe and Saloon
I will be making some cheese this summer. I used to enjoy making it when the kids were young. I am inspired to do it again: