So I was going to make the dips last night, but when I pulled out the recipes, I realized I needed to let the cream cheese come to room temperature. So I made them this morning. I’ll show pics when they come out of the oven!
Another thing I made this morning was the steak tartare. I cannot urge you enough to get your meat from a butcher. You’ll pay more for it, but you’ll know its quality meat. My 1 1/2 pounds cost $7.26.
- 1 1/2 pounds ground sirloin
- 1 tablespoon brown mustard
- 1/2 teaspoon Tabasco sauce
- 1 teaspoon Worcestershire sauce
- 1 pinch of salt
- ground pepper to taste
- 1 egg
- Tony has anchovies on the side for him
- rye bread (I have party rye)
In a medium bowl, mix together all the ingredients until well blended. Cover with plastic wrap and refrigerate at least 30 minutes to let the flavors blend. And while most people have garnishes of chopped hard boiled eggs, or capers, Tony and Joe just go the salt and pepper route.
Breakfast was light, considering how much mayonnaise is in my dips! 1 egg, 1/4 egg whites, spinach, pinch of mozzarella cheese, 2 ounces corned beef hash and 1/2 of a honeycrisp apple:
I am off to section my dough for my garlic bread tonight. Joe wasn’t here the last time I made it, and I think he’ll love it! See you later!