Hot Pot Roast Sandwiches

I love Pot Roast. I hate cold pot roast.

I love sandwiches. I love pot roast

i love…hot…pot roast… sandwiches?

I knew i’d get there eventually. 

 

 

Consider my OLD COLD POT ROAST CONUNDRUM, solved. This is an open faced, broiled sandwich on Challah bread with beer stout mustard and Gruyere cheese. WHat the WHAT!?? yeah. i said it. I also had some leftover roasted garlic rosemary potatoes. oh hey.

 

TO MAKE:

2 slices of Challah bread (or which ever you have)

Mustard

oldpot roast, onions, and a little juice

2 slices of cheese

 

Preheat the broiler. in a little skillet heat up the pot roast (after tearing it into strips) with a couple onions and a little juice. heat it through. Toast Bread and spread a little mustard over it. Top with hot pot roast and cheese and put beneath the broiler until melty and bubbly. Serve with fork. Eat.

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Apple Galette

Somedays, I am a regretful creature.

Days when I want to be better but all i can think about is how i never learned french. Can’t braid my own hair. Can never successfully polish the nails on my Left hand. Never learned to write a cursive “Z”. Still have never jumped out of a plane. Or taken a solo road trip. Or caught a (respectable) fish. I think about all the accomplishments i don’t have, all the things i haven’t done, all the experiences i’ve missed out on. Blah,blah,blah… this is gross talk. I hate these days.

My older brother has a favorite word, it is “Reframe”. Not like as in “go reframe a house, ya dummy”, but as in “reframing one’s mind, one’s perspective, one’s attitude”. We are not always in control of our moods, but we certainly influence them. And reframing is his method. My method is “Pastry”. as in “don’t slap that pastry out of my hand, i want it in my mouth, ya dummy”. (in case there was any confusion about that).

This is a Jacques “Whosiewhatsits” recipe. actually, that’s i lie.  i don’t know his last name. Because I can’t read French.

This Galette is so good, i thought about asking it to Prom. and not contemporary Prom, either. But Prom of 1986.  I would build a time machine for this Apple Galette, dress all fancy, and take it to the Elks Club for a night of Cindy Lauper and Hawaiian Punch. Kids these days…they have NO idea.

 

So there it is, my big reframe. Being grateful. It starts with Pastry and ends in apples and cinnamon and hugs. Life is good. Temporary freak out–over.

Apple Galette:

FOR THE CRUST:

1 1/2 c. all purpose flour

1 1/2 tsp. Sugar

1/4 tsp. salt

1 stick, plus 2 T. unsalted butter (cut into small pieces)

1/3 c. ice water

FOR THE TOPPING:

4 Golden Delicious Apples

2 T.Sugar

1/2 tsp. Cinnamon

1 T. Honey

1 T. butter, cut into pieces

 

1. Prepare pastry in a food processor. combine sugar, flour, salt and butter. pulse for 15 seconds. sprinkle ice water over mixture and blend until the pastry just begins to come together. you should be able to still see butter pieces throughout. Transfer to a floured work surface and gather it together in a disk. wrap in plastic wrap and chill for about 30 minutes. (or you could roll it out right away, should you need to)

2. Peel, halve and core apples and slice them 1/4 inch thick. Set aside the larger center slices and chop the end slices and any broken ones. About half the apples should be chopped, the others sliced. In a small bowl combine sugar and cinnamon.

3. Preheat oven to 400 degrees. On a lightly floured work surface, roll out pastry dough. to about a 14 inch rectangle. spread chopped apples over pastry to cover leaving about an inch border from the edge. drizzle honey over chopped apples. Decoratively arrange sliced apples on top in concentric circles. Sprinkle with cinnamon sugar and dot with butter. Fold the pastry edge up over the apples.

4. Bake the galette for 1 hour until pastry is brown and crisp and the apples are tender. Let cool and serve at room temp. or warm.