Tutti Frutti With a Side of Meat

You know you have spent way too much time in the kitchen when you start dreaming you are making out with Gary Rhodes AND enjoying it. As if that wasn’t enough, you were actually the one that came on to him. Yes, that was my dream last night. I woke up and laughed. It was a weird dream because in my awaken state, I think he’s pretty fruity. That’s gay, for those unfamiliar with the term. That is just speculation of course.

Well, now that that’s out there, let’s move on.

We finally went grocery shopping last night, armed with a list. I planned a handful of meals which will get us through the week. Tonight was cheese steak sandwiches. They were so simple to make and took virtually no time. I’d say this is a great meal to have during the week when you just don’t have time to cook. It was actually my husband’s idea that we have a steak sandwiches for dinner last Sunday but it just didn’t happen. I wanted to make it up to him but I picked a much easier sandwich than the one he wanted.

It’s very simple. Take a long baguette/sub roll and put it in a hot oven for about 4 minutes until it is warm but not too crispy. Take a ribeye, sirloin, or rump steak that isn’t too thick, put it between two sheets of plastic wrap and whack it with a meat mallet, rolling pin or anything really, to make it thinner and tenderize it. Season it with salt and pepper and cook it on very hot pan. As soon as the first side is seared, turn it and grate some Provolone cheese on top of it so that it melts. It’s best medium rare.

When the steak is done, put it on a board and slice it thinly. Split the bread lengthwise and stuff it with the steak slices. Pour some of the meat juice on top and some yellow mustard. Eat. It serves 2 gluttons (us) or 4 normal people and goes very well with fries.

A note on the Provolone; Jamie Oliver says there is Provolone in the UK. I have actually seen it but it was at a very small Italian deli by my house. You will definitely not find it at the supermarket. If you can't get a hold of it, any firm, white cheese will do.

I hadn’t actually planned to make any dessert but I had some leftover bits and pieces and I thought I might as well use them. When I made the flag cake last week, I had leftover sponge that I had frozen for later use. I also had some leftover strawberries from Saturday and some blackberries and whipping cream from an ice cream I’m making (will post about it tomorrow). We also have an opened bottle of Chambord that I use for things like this every now and then. Here’s how to make it:

Easy Berries and Cake

8.5 oz (approximately 250g) mixed fresh berries

2 tsp sugar

A couple splashes of Chambord

Sponge cake pieces

Whipped cream, sweetened

If you are using strawberries, slice them. Leave berries like blackberries and raspberries whole. Mix the fruit, the sugar and the Chambord in a bowl. Cover and refrigerate till ready to use (at least 1 hour).

Lay the pieces of cake down on a plate or bowl. Spoon the berries and juices on top. Top with whipped cream.

That was very simple to make and sort of put together as I went but it was a hit with my husband. He rarely ever has seconds, especially with cakey things and came back for more! Of course, I had eaten all the berries by then so he was left with just cake and whipped cream.

PS. My husband has just linked me this picture of Gary Rhodes......I must say, he doesn't look that fruity after all! OOOH BABY!!!!

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