Monday, February 06, 2006

Chipped Beef on Toast Recipe

Well, the inlaws visited this weekend, which is always a good excuse to cook. In addition to a white bean soup (see this great site: http://www.graciousbowl.com/2006/01/Italian-white-bean-soup-with-sausage.html), I made one of my signature breakfasts, Creamed Chipped Beef. I used the following recipe, which always gets played with and changed around a bit:

Chipped Beef on Toast, Biscuits, Waffles, or Whatever!

1/2 stick salted butter
2 pkg Buddig Dried Beef (2 oz size), slice thin
3 Tbsp Wondra Flour
4 dashes Hot Sauce (I use Crystal, Franks, or Louisiana)
3 cups milk (I use 1/2 whole and 1/2 skim) heated, but not boiling
2 dashes Worcestershire Sauce
1/4 cup grated parmesan (or other hard italian) cheese
salt and pepper to taste

Melt the butter in a deep skillet or medium sauce pan over Medium Heat, add beef and saute 3 minutes. Gradually stir in flour and continue to saute 5 minutes (if flour starts to brown, remove from heat and reduce heat a little before continuing). Add hot sauce and stir into roux mixture. Slowly stir in hot milk a little at a time until fully mixed with the roux. Bring heat back up to Med/Hi and continue to stir until it bubbles. At this point add Worcestershire Sauce and reduce heat to low simmer. Stir in cheese and check for salt and pepper. Simmer until desired consistency is reached. Serve over canvas of choice. Serves 6 1/2 cup portions. Great with home fries and poached eggs!

I usually like my food spicer than others, so I keep hot salt, cayenne pepper, or something else spicy handy to sprinkle on at the table. You can also substitute corned beef, sausage, or pickled eggs for the dried beef.

Hope you enjoy!

Friday, February 03, 2006

Welcome to my therapy!

Hi,

I don't know how you happened upon my site, but I hope it is of some use to you. I decided since I am most comfortable in the kitchen that I would share some of my findings, thoughts, ideas, etc.. here on the World Wide Web. This will allow me to visit my kitchen in my mind when I can not be physically there. Please keep an eye on this site, and feel free to send comments to me (please be kind).

Thanks,

Phil