Tucked away in the freezer was a pretty decent stash of cooked beef tenderloin from the holidays, already cut into strips, and it was just right for a fresh round of beef cheddar melts last Monday evening. A bent toward the excessive, in that I made one regular melt and expanded the offering to include an open-faced one as well.
I made a peasant loaf for the bread, and it was pretty tasty.
Although the forecast leading up to the week promised rain everyday and low 50s, Monday chose not to play along: it was sunny and hit 65°F by late afternoon, making my 5-mile stroll quite lovely and springlike!
But five miles may not have been enough to counteract the mid-evening cinnamon toast with that good bread.
"Beef & Cheddar Melts Sauce," a Roediger House creation.
"Easy Same-Day Peasant Bread," from Jenny Rosenstrach of the CupofJo.com blog. [Published 02 February 2022] Adapted from Alexandra Stafford of AlexandraCooks.com. [07 November 2012 / Updated 06 January 2022]
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