The Best Pizza Crust: sourdough hybrid

With sausage, hot cherry peppers, onions, and mushrooms.

With sausage, hot cherry peppers, onions, and mushrooms.

pizza 2

My cousin introduced me to this great easy pizza dough recipe, which is perfect for a last minute dinner to use up veggies like peppers and mushrooms: http://allrecipes.com/recipe/pizza-dough-iii/

It is delicious, and has a nice crispiness on the outside but still has the airy fluffiness of a good New York pizza crust on the inside. It is, however, absolutely imperative that you not use a rolling pin to roll it out, it totally deflates the dough. I mix the dough in my stand mixer with the kneading hook for 5 minutes to activate the gluten, which makes it very elastic. When it’s ready, you stretch out the dough using its own weight pulling toward the floor, just keep turning and stretching. Once it’s about the right size lay it on the baking surface and use your finger tips to press all the way to the edges. Press out from the center, not down into the dough. This will make one large cookie sheet pizza or two cast iron pizzas.

You can stretch two 10″ rounds and throw in a cast iron greased with olive oil and pre-heated to medium. Turn your broiler on low. Let the dough cook about 3 minutes and then start building your pizza in the pan. Use the back of a tablespoon to spread a thin layer of tomato sauce and less cheese than you think you need, and toppings. The best results are from a highly reduced tomato sauce, for a quick dinner I add some crushed red pepper and oregano to Prego Heart Smart and simmer on low starting when I start the dough, it keeps the crust from getting soggy. Low moisture cheese is also the best for the same reason. By the time you’re done with this, there will be a nice crust on the bottom, now throw it under the broiler on a middle rack and watch carefully after a few minutes to see the cheese bubbling, toppings crisping, but nothing blackening. To make a sheet pizza I pre-bake the crust for 10 minutes at 400 after poking a bunch of holes in it with a fork, preferably an airbake sheet or pre-heated bread stone, then top as above. I bake at 425 about 15 minutes to catch the toppings up with the pre-baked crust.  Minor tweaks but they make a substantial difference to pizza snobs (guilty). If you don’t do sourdough, stop here. You’re welcome.

Where this takes on my special twist is adding sourdough starter to double the recipe. Stir together the ingredients to the original recipe and make a note of the consistency. Now add a cup of sourdough starter, an additional tsp of salt, 2 additional Tbsp of olive oil and stir. Add flour a couple tablespoons at a time until it reaches the same consistency as it originally had. This is important because there are many different levels of hydration for sourdough starter and I don’t pretend to know what level yours is. You’ll have to eyeball it. Now use the dough hook to knead the dough for about 5-7 minutes on low. This will make two large cookie sheet pizzas or four 10″ cast iron pizzas.

Sheet pizza on a bread stone with bbq sauce, chicken, bacon and onions

Sheet pizza on a bread stone with bbq sauce, chicken, bacon and onions

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Gelatin Experiment Day 2

Tonight, I pigged out, and I don’t feel even a little bad. I inserted my caffeine drip and spent nearly all day on the victory garden and landscaping. I have an embarassingly well defined farmers tan going now, I think I’m going to start gardening in a bikini before it gets any worse. I did come in at high noon to keep from burning while I prepped some pumpkin seeds for planting and checked some small tasks off my now full page single spaced to-do list. I planted roma tomatoes, onions and garlic slow bolt organic cilantro and dill for pickling, staked the peppers, pruned the tomatoes, cut back the lettuce and gave the saplings a deep watering. I’m very excited for the slow watering ring that is hopefully arriving tomorrow, because I know they are not getting an optimal amount of water. I sprayed everything down with neem oil again because the japanese beetles are so out of control, and it seems to be doing the job. So far, I have harvested 3 summer squash, 3 tomatoes, 3 marconi peppers, 2 baby bell peppers, and tons of basil and rosemary. It was a long day.

harvest 1

So, since I forgot lunch, for dinner I made sourdough rye pizza crust with barbecue sauce, brie, mozzarella, bacon, onions, and shredded grilled chicken thigh. It was delicious, and whole, and cheap. Then I froze the rest of yesterday’s chocolate pudding and threw it in the blender with some almond milk, some plain greek yogurt and the very dregs of a container of vanilla bean ice cream. It tasted so much like a frosty, just lightly chocolate and so thick I used a spoon to eat it, while watching my guilty pleasure: Bridezillas Marriage Bootcamp. The original show gets under my skin seeing these terrible people hurting each other around what should be such a joyous and blessed, unselfish day. The spin off, about these females and the dudes who chose them facing home truths about their relationships, is fascinating from a mental health perspective. It’s also trashy enough that it doesn’t feel like being at work (although words like borderline, histrionic, narcissistic, enabling and denial do float through my mind). Pizza, milkshake, and a show…it’s almost like a date, but with myself.

Natural leavening pizza crust

Sourdough rye pizza crust with brie, chicken bbq sauce, bacon and onions

Gelatin Experiment

pudding

Some days, I get totally caught up in researching a new health trend I read about, looking for the people who claim it is not actually a miracle, citing studies it is not actually safe, etc. If I don’t find any cause for grave concern and enough people are saying it personally makes a difference for them, I’m game to give it a quasi-scientific shot. Today’s curiosity: gelatin.

In short: Gelatin is made from boiling bones, which extracts the collagen. Collagen is what makes our skin supple and elastic. I’ve seen people claim it helps with hair and nails too, but they are made of keratin, so I’m a little skeptical about that. The collagen in gelatin has been hydrolysed (chemically altered by water), another reason to be skeptical. However, it is also an inexpensive, low fat protein and it really can’t hurt anything. So, I’m going to try including 1t of gelatin into my diet daily for 8 weeks and see what comes of it. I’m just hitting that age where my skin is a little less smooth, a little less elastic, and anything that promises to slow down cellulite is worth a shot, especially if it costs so little and makes really delicious recipes.

My first recipe is an adaption of a number of home made pudding recipes.

Almond Milk Gelatin Chocolate Pudding Recipe

  • 2 c unsweetened vanilla almond milk
  • 1 oz unsweetened bakers chocolate
  • 1 full scoop Garden of Life Chocolate Raw Meal Replacement (or 1 additional ounce bakers chocolate)
  • 2 packets of knox unflavored gelatin
  • 1/2 c demerara/raw sugar
  • pinch of salt
  • 1 t organic vanilla

In a sauce pan I heated the milk and chocolate, while whisking in the gelatin. The trick to home made pudding is whisking a lot, end of story. When the gelatin is well dissolved, about 2-3 minutes, add the salt, sugar, and chocolate powder (yes, I know cooking raw food stuff denatures a bunch of the goodness out of it, but honestly, the mix makes me gag, so I’ve been using it up in baking recipes, and it works great as a substitute for thickeners like flour or cornstarch in chocolate based recipes). Whisk on medium-low heat for another 4-5 minutes, then let cool, whisking occasionally and add vanilla extract, give it a good whisk, and chill, covered,  in the fridge for 2+ hours.

I am lovin’ this pudding. I would make it just as a wholesome dessert if it wasn’t part of my experiment. It actually came out so thick that I added a splash of french press coffee from this morning and it added such a nice depth of flavor (as coffee always does to chocolate). It does have a slight graininess from the powder which doesn’t bother me because it tastes a lot like brownie batter, but if you want a really silky luxurious pudding, I would go with a second square of baker’s chocolate instead. It’s also cheaper 😉

Hopefully soon my grass fed uber-duber gelatin will arrive and I can try it. I hear it’s worlds apart from regular knox, and it’s significantly more eco-friendly and less expensive in a jar than lots of little packets.

Screaming Eagle 4th of July Cake

Screaming Eagle cake decorating

My favorite childhood memory of 4th of July is the neighborhood parade that ended with a bbq and cake contest. I won’t be home this year, but I still made a cake

I used this classic white cake recipe which I then divided in 3 and to make red, white, and blue cake tiers. Again, avoiding non-stick pans because of the chemicals, the old fashioned way still works great for releasing cakes from pans (in fact, it works better in my humble opinion). Just use the wrappers from the butter and maybe a few pieces that get stuck in the corners to grease the pan. Then add 1T of flour and shake the pan until the flour sticks to all the butter. Then add batter to the pan and bake as usual. I filled the layers and frosted  with plain old classic buttercream frosting, because there is nothing better. I always do a crumb coat, which is when you spread the frosting very very thin over the cake and it will be full of crumbs and that’s fine, that’s it’s purpose. It is kamikaze frosting.  It sacrifices itself to trap all the crumbs. Then you wash off the spatula and do a thicker coat over it. No crumbs in the frosting!

cake 4cake 5

Edible Clay:

  • 1/4 c coconut oil
  • 1/4 c light corn syrup
  • 2 c powdered sugar, plus up to 1/2 additional cup
  • pinch of salt
  • 1 t rum
  • food coloring

Mix up the first 4 ingredients, adding additional sugar after it is mixed until it reaches a clay-like consistency. This will vary based on room temperature and humidity in the air. In general, refrigerating will make it harder, and kneading will make it softer as needed. Use three additional bowls, for red, yellow, and “black” colored clay.

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Black clay: mix 1/4 c clay and 1/4 c leftover bakers chocolate mix. Add 5 drops each blue and red food coloring until it is a dark blackish brown. The chemicals it takes to make true black are not worth ingesting, trust me.

Roll out the black clay about 6″ by 6″ by 1/6″ thick. Use a paring knife to cut out the shapes indicated in the insignia. You can ball it up and re-roll it as many times as you want to get the shape how you want it. Start building the eagle’s head with the other colors, and use a tooth pick and/or paring knife to manipulate the clay. To make the letters, roll very small ropes of clay about 1-2″ long at a time (any more will just break). Again, use the knife gently to shape the letters, the flat edge of the blade to straighten and the point to push.

cake 2Chocolate edible clay

The next step is to make the chocolate dog tag. I  used 4 squares bakers chocolate with 1t coconut oil and 1/2 c powdered sugar, melted the chocolate, and poured into a mini pyrex pan lined with plastic wrap. This will give it a little bit of texture, but since I antique it with dark gunmetal luster dust anyway, it’s not incongruent. Put in the fridge to chill. Once it is cold, use a skewer to first lightly mark the letters and then evenly scrape the letters so that they appear to be imprinted like a dog tag. I sprayed with duff cake graffiti in silver because I saw it on clearance a while back. It’s a very light shiny silver, and if thats the look you want, that’s your product. I then dipped my fingers in gunmetal luster dust (edible glitter) and antiqued the dog tag, working the darker especially into the letters. Then I rolled balls of the leftover black clay and rolled in the leftover luster dust to make a ball chain for finishing the cake.

cake 7

Then it’s a fairly simple matter of rolling out the red and blue clay between sheets of wax paper and slicing strips for stripes and cutting out “stars” with a straw. If the clay doesn’t stay stuck in the straw and come right out, just use the tip of your knife to pop it out. Pop the insignia on top and you’re nearly there. Add a light fresh layer of buttercream to the sides and stick the metallic beads side by side around the top and bottom edges, careful to cover any seams. Use any leftover clay to make a little stand for your dog tag to hold it in place so it doesn’t fall over or slide. Fini! Er…Done! I guess even though the French played a critical role in our bid for independence, since that whole “freedom fries” thing it’s de rigueur (shit, sorry again) not to use French when we talk about ‘Merica.

The best little pizza bites in the world

High protein cauliflower pizza snacks

I have seen a few versions of these now, and this is how I make them after trying a few.

  • 1 large head cauliflower
  • 3/4 c low fat cottage cheese (drained)
  • 1/2 c part skim mozzarella
  • 1/4 c parmesan cheese
  • 1/3c egg whites
  • 2T* minced garlic
  • 2 t* each: dried basil, oregano, and parsley
  • 1/2 t* crushed red pepper
  • 1 handful of organic baby spinach
  • 1 small green bell pepper, chopped
  • 1 medium onion, chopped
  • 20 slice turkey pepperoni, chopped
  • Extra virgin olive oil

*In my recipes, T is shorthand for Tablespoon and t is shorthand for teaspoon

The prime rule of this recipe is, get everything as dry as possible, or it will be mushy and not stick together well even after half an hour in the oven. First, process the cauliflower into crumbs in a food processor, and put it on a pan with 1t olive oil and the spices and heat on medium high stirring occasionally until all the extra moisture is gone and it is starting to brown onto the bottom of the pan (about 12 minutes). While it’s cooking, chop the veggies and pepperoni. Pre-heat the oven to 425F. Wait for the pan to cool a bit while you squeeze the excess moisture out of the cottage cheese with cheesecloth or a heavy duty paper towel in a strainer. Then put the cottage cheese, parmesan, egg whites, spinach and then cauliflower mixture back in the food processor and blend thoroughly. Then mix in the “pizza toppings”. These you can alter to your taste. I enjoy chopped jalapenos and turkey pepperoni and onion, or sausage and mushroom. But for now, let’s stick with peppers, onions, and pepperoni.

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At this point, I have to give a shout out to two of my favorite baking products. One: silicone baking cups. Naturally non-stick, they don’t have chemicals that can leach into your food like non-stick pans do, and the individual ones you can actually store the “bites” in until you’re ready to eat them. Two: the Misto sprayer. We got it for a wedding gift, and I LOVE my Misto. Instead of buying can after can of cooking spray, you buy one refillable spray can and a gigantic metal canister of extra virgin olive oil (saves so much money). You can get a couple in different colors for sesame oil (stir fry), vegetable oil (sweet bakes), etc.

Spray your silicone cups with just a tiny spray of oil. It will help them release even easier and help create more crispy on the edges. Fill the cups all the way with the mixture and bake on 425 for 25 minutes or until the tops are really golden brown for muffin size cups, or 450 for 18 minutes for mini muffin cups. These are much better a little over than under done.

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I made two sizes, the larger heart shaped ones are for meals. Three are perfect for a meal with a bowl of tomato sauce. The smaller mini-muffin ones are really bite size and great for snacks. For me this is the perfect amount to snack on for a month when I freeze the leftovers. If you have kids who enjoy them, I would make a double batch at least because it does mess up quite a few dishes (totally worth it). These can be frozen for at least a month (I’m sure they’re good longer but I can’t make any personal guarantees). Snack size ziploc bags are great for portioning, but I have come to prefer pyrex glass containers with bpa-free lids. They are freezer safe, they can go straight in the microwave after removing the lid, they are re-usable, and also they stack really nicely.

Fast Easy Low Carb Taco Bowl

Fast easy scratch made taco bowl

This is one of my favorite meals for when I want easy comfort food but can’t afford to eat badly (like when my sister-in-law’s wedding is next week, YAY!). It has 8 ingredients, and by mid-summer, 2 of them come from my garden.

The first layer is ground beef (93/7 fat ratio), browned with 3T of my home made taco seasoning. I’m counting all “seasoning” as one ingredient, fair enough? Add a 1/4 c of water once it starts to really sizzle and cook until it has a very lightly sauced consistency. For adult taco nights, sometimes I deglaze the pan with lime juice and tequila instead of water.

The seasoning mix is very simple, and if you buy the spices in the larger jars it is just pennies per serving. I recommend making this first as one batch, testing and tasting and then tweak to your own taste, especially when it comes to heat. This recipe makes just over 3T which is perfect for 1 lb of meat. Once you’ve got the ratios you like, mix a quadruple batch in a recycled jar and shake it well before each use to make sure it stays blended. Hint: quadruple of 1 teaspoon is 1 Tablespoon.

  • 1 heaping teaspoon each: garlic powder, onion powder, demerara sugar, paprika, cumin, chili powder, chipotle powder and salt
  • ½ teaspoon oregano
  • cayenne to taste (go easy!)
  • 1 T arrowroot or corn starch or flour (thickening agent)

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Then, mix up the guacamole, which is worth a post in its own right. Mash together:

  • 3 avocados- slice around the pit and open it up, then scoop out the green stuff
  • 1 small onion, chopped
  • 1 fresh jalapeno pepper, minced (with seeds if you like it hot)
  • Juice of 1 lime
  • Salt and pepper

Don’t add garlic, tomato, cilantro, or anything else until you’ve tried it this way! The pure clean flavor of this simple recipe tastes like summer. Just throw it all in a bowl and mash with a fork. The longer you let it sit the hotter it will get, as capsaicin is fat soluble and avocado is full of heart healthy fatty acids.

Okay, now make your bowl! Beef in the bottom of the bowl, cover with cheese of your choice, and put pickled jalapenos on top (I love the vinegary tang) and microwave for 30 seconds to melt the cheese. Serve topped with fresh guac and broken tortilla chips.

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As pictured at the top, this recipe has about 1o net carbs with about 5 full chips worth of Tostitos multigrain scoops pieces. It isn’t exactly low fat, but with extra lean ground beef and low fat cheese, the fat from the creamy avocado is not excessive, and in fact our bodies need fat. We just don’t often eat the right balance of fats. You can also add all sorts of beautiful veggies. This time I added chopped green onions from the garden. It’s also great with shredded lettuce instead of chips.

This is also great for leftovers for days with just a minute to microwave as you assemble. To store the guacamole, sprinkle with some more lime juice and press plastic wrap down on the whole surface of it to prevent it from oxidizing and turning a light brownish/greyish color. It won’t kill you, but it’s not too aesthetically pleasing. Also, this dish is actually visually stunning with blue corn tortilla chips if you want to dress up your comfort food to impress.

Condensed Recipe: Fast Easy Low Carb Taco Bowl

  • Extra lean ground beef browned with 3T taco seasoning
  • Colby Jack cheese
  • Pickled jalapenos
  • Home made guacamole
  • Multigrain Tostitos

Microwave the first three ingredients together, then top with guacamole and chips.

If you enjoy this, keep an eye out for my mini tostadas recipe coming in the next few days. It uses many of the same ingredients but is totally finger food, and great for parties.

24 Hour Slow Cooker Pulled Pork

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In case you can’t tell, I’m a big believer in slow. I let bread rise slowly because it’s healthier and adds depth of flavor. I cook meat slowly because it makes cheap cuts tender and flavorful. I think about 48 hours ahead on my meals, and it doesn’t take much longer to prepare, things just need to get started the day before I plan to eat them. It is the best way to eat well (both in the healthy and delicious sense) on a budget. This sweet and tangy healthy pork, I throw in my slow cooker the evening before I want to eat it. It is awesome served as traditional barbecue, but is also great without sauce on quesadillas, or with southwest relish on a salad. My possibly favorite way to eat it is with guacamole on huevos rancheros (my mouth is watering now). This recipe is also awesome for beef brisket!

Scratch-made bbq sauce

Ingredients:

  • 2 T extra virgin olive oil
  • 1 standard sized pork loin
  • 4 cloves garlic, smashed and peeled
  • 1 small onion, sliced (optional)
  • 1 bottle beer
  • 1 c apple sauce
  • 1/2 c demerara/raw sugar
  • 1/2 c ketchup
  • 3/4 c apple cider vinegar
  • 1/3 c dijon mustard
  • 1/3 c low sodium soy sauce
  • 3 bay leaves
  • 1 paprika
  • 2 t chipotle pepper

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Pat down the loin with a paper towel and remove as much moisture as possible. Heat a large frying pan with some olive oil on high and swirl it around the pan to coat. Sear the loin whole first all the way around, and then slice in thirds and sear both ends. Place the meat in slow cooker and add garlic to the pan to brown. When it is just barely golden add the beer to deglaze the pan. Add the rest of the ingredients to the pan and whisk while simmering on low. Pour over the meat and turn the cooker on. My slow cooker has an awesome setting where I can turn it on low for half an hour and then it will automatically go into “warming” mode for 12 hours, and at hour 11 I turn it back on low for half an hour and let it go to warming mode until dinner. Another way that I’ve done is to put it in a pan covered in foil in a conventional oven on 215F for 24 hours.

See how it falls apart?!

18 hours in, and I can easily pull a piece off with a fork to taste. At 24 hours it should literally fall apart when you try to stick a fork in it.

Half an hour  before you are ready to serve it, use a fork to pull the meat apart. Use a ladle to spoon out most of the excess cooking liquid and strain through mesh to remove pieces of garlic, onion, and bay leaf (discard bay leaf). Heat on medium in a small sauce pan to reduce it into a nice bbq sauce. Whisk in extra chipotle to taste and scrape the bottom of the pan periodically as it reduces so the sugars don’t burn.

Serve coated in sauce on toasted bread (ahem, my toasted sourdough brioche rolls) with pickle slices and chopped raw onions.

Pulled Pork (5)

Sourdough Brioche Rolls

brioche 3

I adore brioche bread, and have been using this recipe for years. Now that I’m trying to cut out instant yeast, I am going to attempt it with sourdough starter. I came across one other attempt at a sourdough brioche roll recipe, and it is based on a Smitten Kitchen recipe, another favorite food blog of mine. But then, I didn’t have milk. And I really want these rolls today. So…I’ve heard of using yogurt in sourdough starter. Wouldn’t greek yogurt make a nice rich creamy high protein milk substitute? Of course with sourdough you have to fiddle with the moisture content, so this is, purely from eyeballing things one tablespoon at a time, my best attempt at the right dough texture:

  • 1 ample half cup starter
  • 1 large egg
  • ¼ c honey
  • ½ c Greek yogurt
  • 1 t sea salt
  • 4 T melted butter
  • 1 c whole wheat white flour
  • 1 c unbleached bread flour
  • egg for egg wash
  • sesame seeds

Brioche 1

Mix up the starter with the wet ingredients, and then slowly add the flour. Knead with a dough hook if you have a stand mixer. If not, it’s a fairly wet dough, and I sometimes leave it in the bowl and first squeeze it through my fingers and then do a lazy version of French style kneading. Stick your fingers in it, then pull one end up and flop it over in half, trapping some air. Turn, pull, fold, turn pull fold. It may not pass the windowpane test very well, but it will hold together nicely after 5-10 minutes. Form into a ball and cover the bowl with plastic wrap.

Brioche 2

Once it has doubled in size (with sourdough, expect at least 4 hours depending on conditions), knock it down and cut dough into 8 equal pieces. Roll each into a ball and then flatten down on a cookie sheet. Brush with either egg white or whole egg, and sprinkle with sesame seeds. Leave to rise again, preheat oven to 425 F. They are ready when you poke the side in an inconspicuous place and it springs back most of the way. Bake time depends on a lot of variables, after 12 minutes check every 3 minutes through the glass for nice color to develop on top.

brioche 3

These were delicious! A little bit denser than the originals, but I was also in a hurry and did not give the first rise as long as I would have liked. I think for natural leavening they are actually remarkably soft and light, and would have been even more so with a proper first rise. Enjoy your greek  yogurt sourdough brioche!

Comfort Food Roast Beef Sliders

Before you skip along thinking this is way too much effort for sandwiches, hear me out: this only takes 25 minutes of active cooking and makes 2 lbs of leftover roast beef. And look at it…look deep into its eyes…resistance is futile.

roast beef slider

My amazing cousin introduced me to her recipe for roast beef years ago and it has made my life significantly better. I make it 2-3 times a month and the possibilities are endless for home made, lean, medium rare, ridiculously cheap roast beef with five ingredients (beef, salt, pepper, garlic powder, and olive oil–no caramel color, no saline solution, no preservatives). I love it left over wrapped in a pita with baby spinach and Sabra cucumber yogurt sauce, but that’s not what this recipe is about. That is an effortless, lean, high nutrient lunch. This post is about sinfully delicious flavor layering, and it’s not too bad for you either.

First, the order of events:

  • Prep the roast beef the night before
  • Put the roast beef in the oven ~3 hours ahead of time
  • After you temp the beef at 120, mix the biscuits and drop them on a baking sheet
  • Arrange the bacon for cooking
  • Rest the beef and turn the oven up to 450
  • Bake the biscuits and bacon in the oven
  • Caramelize an onion and mix up the sauce while you keep an eye on the onions
  • Slice the beef after resting and assemble sandwiches

Steps 3-8 take only 20 minutes for restaurant quality sandwich deliciousness. Awesome right?

Then the order of the sandwich:

Each layer includes the recipe and small details of how it’s made.

  • The base is scratch made easy drop cheddar cheese biscuits, found here. If you don’t have cream of tartar, buttermilk is excellent for adding the requisite acid. I add the optional handful of sharp cheddar, and made 9 biscuits instead of 12 (and upped the time a few minutes for the extra size).

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  • The next layer is the thinnest slices you can make of the roast after it has rested:

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  • The bacon (forgot to take a picture) is absolutely the best when made from local pastured pork. A whole new world compared to grocery store stuff, but either will work. I put a cooling rack on a cookie sheet and arrange 10 slices of bacon on it, then bake in the oven. Broiling on 375 is absolutely ideal and it will melt in your mouth, but it can tolerate 450 just fine for crispy sandwich topping (did I mention it’s not just layering flavor but texture?). It takes almost exactly as long as the biscuits. I snap each piece in half and place two halves crosswise over the beef.
  • Then the caramelized onions. Easiest way to elevate a dish, and cheap and easy. It’s almost like cheating. Heat up a small frying pan with 1t olive oil and 1 t butter on medium-high heat while you slice one medium onion thin. Sautee in the pan until they start getting translucent, sprinkle a pinch (seriously, 1/8t) of white sugar to get the caramelization going faster. Stir frequently. Keep an eye on them, when they’re light golden brown with darker brown edges take off the heat (they’ll keep cooking a little).
  • Sauce. Since the onions take about 3 minutes to get translucent and don’t need much stirring, use this time to mix 1T olive oil mayo, 4 dashes (low sodium) Worcestershire sauce, fresh ground pepper to taste and 1T hot grated horseradish. Not prepared horseradish that comes in the condiment aisle; the pure, grated root that comes in the refrigerated section, usually nearthe eggs. Chop 1-2 green onions for a layer of freshness and a pop of color.

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Gorgeous huh?

The biscuits are a little crumbly in the most delicious possible way. Either enjoy the mess, or fold the whole thing in a leaf of boston lettuce to hold it together. Lettuce totally changes the sandwich, so the first time you make these, I suggest making one each way for each person. This recipe makes 2 sliders per person for a family of 4 with one extra for the hungriest or littlest person. Oh, and about 2 lbs of roast beef leftovers. For wraps, salads, quesadillas, more sandwiches, rolling up with spicy brown mustard for a snack, etc. Roast beef is probably the best leftover ever.

You’re welcome.