First an apology for being so long in posting. We have been on an absolute whirlwind of activity since before Thanksgiving. Between family gatherings, wrestling tournaments all over the State, Business parties and receptions not to mention two kids in the middle of final exams I’m ready for a break!
We have managed to squeeze in a few family dinners in the midst of all the craziness and I will try to catch up soon on the posts.
Thanksgiving was wonderful – I am truly blessed to have such a wonderful family and not just are they nice folks, we really (really) enjoy being with each other. We had a fabulous meal (the turkey was perfect as always) and great fun and I did notice a few empty wine bottles in the recycling the next day! Our sons fiancé’s family joined us for dessert and made it even more special. I hope you all enjoyed the day and found time to take a breather when it was over.
In case anybody had a “boo-boo” in the cooking process, don’t worry - it happens to everybody. Remember that amazing upside down apple pie? Well I made it again, and it came out of the oven like a cover of a magazine. I let it cool the required 10 minutes, and then took my oven mitts (and luckily I was over a clean cookie sheet), flipped it. Well, you would have thought it was possessed by the devil, it jumped out of my mitts and landed in about 15 pieces on the cookie sheet….A few choice words uttered by me later we had “Apple Caramel Pecan crumble”…. UGH!
I saw the recipe above in the Rachael Ray magazine a couple of months ago, and I have to say, I only give it a “C”. However I am including it because with a couple of small changes I think it could be an “A”. We had a friend of my daughters over the night I made it and we really didn’t have enough food for 5, even with a salad on the side. (We are all pretty good eaters though).. I think when I do this again I would increase the amounts just a bit, and rather than serve it in one round bread loaf, I would find some decent size hard rolls (may be even small sub rolls) and fill them as individual servings. The meat filling was very tasty, just not easy to cut into servings and plate. I am publishing it here as it was written. If you are cooking for 2-4 people it would be fine - if more than that, I'd just bump up the ingredients a bit (or perhaps add some sauteed mushrooms) and try it in smaller indiviudal rolls.
Philly Cheese Steak Stuffed Garlic Bread:
•1 1-pound loaf peasant bread
•1/2 cup extra virgin olive oil (EVOO), divided
•2 cloves garlic, finely chopped
•1 tablespoon chopped fresh rosemary
•1 pound onions, thinly sliced
•1 pound sirloin steak or sirloin tips, very thinly sliced
•Salt and pepper
•1/4 cup dry red wine
•8 slices provolone cheese
PreparationPre-heat the oven to 375°F.
Slice off the top half-inch of the bread and reserve. Scoop out the insides of the loaf so that the shell is about a half-inch thick. Cut the scooped bread into cubes.
In a large skillet, heat 6 tablespoons EVOO over medium heat. Add the garlic and rosemary and cook for 2 minutes. Place the bread shell on a baking sheet and brush the inside with some of the seasoned oil.
Add 3 cups of bread cubes to the skillet with the remaining seasoned EVOO and toss to coat. Transfer the cubes to the baking sheet, scattering them around the bread shell. Place the reserved bread top on the baking sheet, cut side up. Bake until everything's brown and toasted, 10-15 minutes.
Meanwhile, in the same skillet, heat the remaining 2 tablespoons EVOO over medium-high heat. Add the onions and cook, stirring until golden, about 10 minutes. Transfer to a bowl and reserve. Add the steak to the skillet and cook for 4 minutes; season with salt and pepper. Add the wine and cook for 2 minutes. Stir in the reserved onions.
Spoon half of the steak-onion mixture into the toasted bread bowl. Top with half of the cheese, then half of the croutons. Layer with the remaining steak-onion mixture, croutons and cheese.
Bake until the cheese has melted, 3-5 minutes. Top with the bread lid. Slice into wedges and serve.
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