COOKING ROUND ROAST BEEF - MASTERING THE ART OF FRENCH COOKING KNOPF - COOKING SCIENCE EXPERIMENTS.
Cooking Round Roast Beef
beef roast: cut of beef suitable for roasting
Roast beef is a dish of beef which is roasted in an oven. Essentially prepared as a main meal, the leftovers can be and are often served within sandwiches and sometimes is used to make hash.
a trick where a kiteboarder jumps and grabs the heelside (back) of the board between his/her legs.
Food that has been prepared in a particular way
(cook) prepare a hot meal; "My husband doesn't cook"
the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
(cook) someone who cooks food
The process of preparing food by heating it
The practice or skill of preparing food
a charge of ammunition for a single shot
from beginning to end; throughout; "It rains all year round on Skye"; "frigid weather the year around"
Pass and go around (something) so as to move on in a changed direction
Alter (a number) to one less exact but more convenient for calculations
Give a round shape to
wind around; move along a circular course; "round the bend"
Roast Beef & Provolone Panini
Ingredients:
1/4 cup light mayonnaise
1 tablespoon prepared horseradish
2 tablespoons Land O LakesŪ Butter
1 cup thinly sliced onion rings
1 (8-ounce) package sliced mushrooms
1 (10-inch) round focaccia bread, sliced in half lengthwise
1/2 pound deli thinly sliced roast beef
4 (3/4-ounce) slices Land O LakesŪ Deli Provolone Cheese
6 thin green and/or red bell pepper rings
Combine mayonnaise and horseradish in small bowl. Set aside.
Directions:
Melt butter in 10-inch skillet until sizzling; add onions and mushrooms. Cook over medium heat until softened (5 to 7 minutes).
To assemble sandwiches, spread horseradish mayonnaise onto cut-sides of focaccia bread. Layer bottom half of focaccia with roast beef, onion and mushroom mixture, cheese, pepper rings and top half of bread. Cut sandwich in half.
Heat panini grill. Spray sandwich with no-stick cooking spray. Place one-half sandwich onto panini grill. Grill until golden brown. Repeat with remaining sandwich. Cut each half into 3 wedges.
Daily Bento 43
Back to brown - sorry!
^_^
. devlyn
By the way, these were possibly the best potatoes I've ever made:
1.5 lb fingerling potatoes
3Tb minced shallot
2Tb finely chopped young (green) garlic
2Tb finely chopped flat-leaf parsley
1Tb olive oil
1Tb unsalted butter
Boil the potatoes in heavily salted water until *almost* finished, then drain and let sit in colander with a towel on top to finish cooking in their own steam.
Mix the rest of the ingredients in a large bowl and let sit for about 10 minutes. Once the potatoes are fork-tender (and still hot), toss them in the bowl with the herbs and toss carefully with a large spoon or by hand (I literally tossed them with the bowl). Sprinkle liberally with salt (sel gris) and freshly-ground pepper. They are amazingly good.