Tuesday, April 8, 2008

Philly Cheesesteak and Other Cheesy Things

Last Friday Mark made pizza. We like to have pizza whenever he has time to bake one, the question is: which kind? There's Sicilian, pan, thin crust, Mexican, Swiss... I like having the thick crust and Sicilian, because they're really big and we always have leftovers. The thin crust are so thin we always finish them the same day. So Mark came up with a way to eat the eggs without breaking them: he made a double batch of thin crust pizza and refrigerated half of it for later use. It worked wonderfully!
So Friday we had this pizza:



And last night, all he had to do was to get the dough out of the fridge, shape it, wait a little, top it, et voila!

On Saturday Mark wanted to make loaves of bread for lunch sandwiches, and to my request he made it whole wheat. They turned out very nice:



But he didn't want to have them the same way he always does - so we decided on trying the philly-cheesesteak style. Neither of us had ever had that famous sandwich, not even the vegetarian version (which we did plan to have while in Philly, but because of a certain David Letterman we ended up not going there at all). So we had to look it up online and make the required modifications, all the time thinking that we have veggie steak strips. But then when we looked in the freezer, we were very disappointed.
However, resourceful Mark came up with another idea: using the veggie-roasted-without-the-beef slices, which should work fine since the steak needs to be sliced thin anyway, according to the original recipe.



Mmmm... caramelized onions...

AND - for dessert - we had some cream cheese pie: graham cracker crust, topped with chocolate, strawberries, all buried under cream cheese-sweetened condensed milk goodness.

1 comment:

Rebecca said...

Yummmmmmmmm...I'd bet that some nice mushrooms, sliced thin, would be just as acceptable as steak replacement. That bread turned out wonderfully!