Tuesday, June 2, 2009

The Big Dipper

My kiddles will eat just about anything if there is dipping action involved. Cheese, fruit, veggies, meat, if there is something to dip it in they will eat it. Lia ran out of peanut butter for her apples the other day so she dipped them in the Ranch from her carrot sticks. Gross. Desperate times call for desperate measures, I guess. Still, ew.

Anywho, these sandwiches are quick and easy and only need the stove/oven for about 10 minutes. So they're great if, you know, your air conditioner breaks down or something.

Easy French Dip Sandwiches

2 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
2-3 cups beef stock
1 1/2 pounds deli sliced roast beef
6-8 slices of provolone
4 sandwich rolls, split or one loaf Italian bread, halved lengthwise

Preheat broiler.
In a large, shallow skillet over moderate heat, melt butter.
Add shallots to butter and saute 2 minutes.
Add flour to butter and shallot and cook a minute longer.
Whisk in consomme in a slow stream.
Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.
Toast rolls/bread under broiler.
Pile meat loosely across your cutting board or a large work surface.
To assemble, using a pair of kitchen tongs, dip meat into loose au jus and pile into rolls/bread.
Top with cheese.
Slide bread back under broiler until cheese is melty.
Set ramekins or cups with extra dipping sauce along side the sandwiches.

From Reese: I like your cooker-man clock, Mommy! (Chef clock) You're a good cooker too.

From Lia: And then the horseys chased the kids, and then, and then, and then, and then the horseys gave them rides, and then, and then, and then, we all fell down and laughed. *hysterical laughter follows*

Hey, look! It's still alive!

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