Day 18- The Art of Wearing Your Fat Dreams
Gino’s, Pat’s, or Tony Luke’s? We could argue who has the best Philly Cheese Steak for hours. So I am going to say mine, because my kids like them, especially in Mason Jars for lunch. Yesterday I showed you how I made Stuffed Buns and today is Part II of this little series. Go read Part I so you know what I am talking about in this post, but come right back here.
1. This time I am using the take and bake French Baguette loaves that I purchased from my local grocer (Trader Joe’s) to make these stuffed buns.
2. For the filling I browned up some shaved beef (also from TJ’s but most markets carry it), drained the cooked beef well, seasoned with salt and pepper, and let 5 slices of provolone cheese melt over top. Once the cheese was all melted I stirred the meat and cheese together well so the cheese was evenly distributed. You could brown some onions first then add to the meat to cook in them, but my kiddos like it plain.
3. I used the same technique as with yesterday’s buns, by slicing the rolls the desired length, and slicing open leaving one side attached, like a clam shell. Then pulling out the innards, filling with the steak mixture, piping the edges with beaten egg whites, and closing the buns to seal.
4. I brushed these with an egg yolk whisked with a teaspoon of water followed with a sprinkle of Penzeys Sandwich Sprinkle, and baked in a 375 degree oven for 8-10 minutes or until golden brown and crispy.
5. Remove to a wire rack and cool completely before storing in a sealed container in the refrigerator.
It is probably a blessing that our school does not have a lunch program after seeing what some schools serve the students, plus what they charge for that grub they call food. It is not easy making lunches for three kids five days a week, all who have different likes and dislikes. Some days this is a big obstacle. This year instead of the dread it has caused in the past I am trying to embrace this task, get creative, and enjoy pleasing my family with my
cockamamie ideas creations. How do you overcome big tasks?