From the numbers of people who have clicked on James Beard’s Roast Beef Hash recipe just this week (1703 and counting), my guess is there’s a lot of Prime Rib leftover from our Holiday menus. That’s the case here and after I’d made the hash, I still had a surfeit of delicious and wildly expensive beef. I have a tremendous weakness for Philadelphia Cheesesteaks, which is generally satisfied by visits to a food truck that’s stationed right on the corner of our New York City street. Their version is about as basic as you can get: Thinly sliced beef goes on the flat top where it’s cooked till it’s grey. Onions, mayo and green peppers are optional. Cheese Whiz is not. The finished combination is loaded into a soft bun and handed over in a sheath of aluminum foil. I can’t vouch for the legitimacy of the Potluck Café Truck’s version. I only know they are my guilty pleasure about once a month. So as I stared at the remaining roast, I decided to see if I could make a reasonable facsimile of the original. I ended up with quite a fancy version that might not fly in Philadelphia but which sure hit the spot.
Our Tour de France, Part 2 - A trip to the Loire, Chablis and Burgundy in France, to eat, visit outdoor markets, sip wine and tour chateaus.
3 days ago