Portillo's Italian Beef Sandwiches

Oh my gosh, this recipe tastes like the ones from Portillo's in the Chicagoland area. The only difference is Portillo's slices the beef rather than shredding it. I have made it both ways. So if you want to make it like Portillo's, use a rump roast make it ahead to thoroughly chill the meat so it will slice, not shred. Next day, or several hours later, skim the fat from the top, and thinly slice the meat and set aside. Heat up the broth good and hot, but do not boil. Remove from heat source. Drop the slices of beef into the broth to heat before serving.  

It is crucial that you do not put the beef into boiling broth, as it will become tough. You just want to let the hot broth do the work. So if your broth has started to boil, set it aside for a couple minutes to cool a bit before adding the meat.

The other really authentic, and outstanding choice, is to use Turano French Rolls. This is a Chicago Italian bakery, which I can only find at Aldi's Grocery Stores. Be sure to douse the rolls with some broth when scooping the beef onto the bun. Soggy deliciousness!

4 to 5 pound beef roast (chuck, arm, or rump)
2 onions, halved
1 packet dry onion soup mix
1 large beef bouillon cubes, or equivalent 
Salt and pepper to taste
1 Tbs Worcestershire sauce
1 tsp garlic powder
1 Tbs oregano
1 Tbs basil
8 - 10 crusty French bread style rolls (Turano's are by far the best)
3 or 4 fresh green peppers, quartered and sautéed in olive oil, optional
Shredded mozzarella cheese, optional 

Cover meat with water in a dutch oven, add halved onions. Cover and bake 5-6 hours @275º until very well done.

If using the sliced beef method, see the instructions above. Otherwise, shred the beef using 
two forks, and return to the pan of juices. Add the soup mix and all the seasonings. Cover and return to the oven, baking for an additional 2 hours @250º.

Serve on crusty buns, adding a few slices of sautéed pepper, if desired, and/or the shredded cheese. I just use the green peppers. But don't forget to add the soggy deliciousness! that's a must.

HINT FOR LEFTOVERS:
The broth and any remaining beef makes a wonderful base for vegetable soup.  

Honey Dill Browned Butter Carrots

Although honey glazed carrots are pretty common, take it up a notch by adding layers of flavor with nutty browned butter and dill.

1 lb. baby carrots

3 Tbs. butter

3 Tbs. honey

1/2 tsp. dried dill weed

1/2 tsp. dried parsley

Salt and freshly ground pepper

Boil carrots to desired tenderness and drain well (under-cook just a little). Turn heat on low and evaporate any leftover moisture.

Add butter to pan and cook on low until carrots are well coated and butter begins to turn golden. Continuing on low, add honey and simmer a few minutes until a nice glaze has formed.

Add dill, parsley and salt and pepper to taste.

Iceberg Lettuce Salad

Very simple, and very nice.

Iceberg lettuce, torn up

Chopped fresh chives

Poppy seeds*

Dressing:

1 cup of oil

1/3 cup of vinegar

1 teaspoon dry mustard

1 teaspoon salt

2/3 cup sugar

Mix lightly with electric mixer, just enough to lightly thicken it.

*Either add the poppy seeds to the salad, or to the dressing for a nice poppy seed dressing. I usually add to the salad after dressing it.

Homemade Crème Fraîche and Information

2 c heavy cream

2 Tbsp buttermilk

Crème Fraîche versus Sour Cream: You might be tempted to ask the question as to why use Crème Fraîche over sour cream. First of all, Crème Fraîche is higher priced than sour cream, sometimes costing as much as 8 – 10 bucks for a small container. So, why is it more expensive? Well, Crème Fraîche has a fat content of up to 45%, and therefore has a velvety texture on the tongue, and a richer flavor. On the other hand, sour cream only has a fat content of 20%. Sour cream is made by adding lactic acid cultures to cream; while Crème Fraîche is made by adding a starter culture. The difference in production gives sour cream a characteristic sour taste, and Crème Fraîche a mellow taste. In addition, because of the high fat content of Crème Fraîche, it maintains its structure when exposed to high heat (it will not curdle like sour cream), so it is an excellent option for use in sauces and soups. Crème Fraîche works well, when you need a delicate flavor, and one that will not overpower the dish. I use it in desserts, when I do not wish to use whipped cream, and it is wonderful when drizzled over some freshly-sliced fruit. Because of its sharpness, sour cream can be used to mellow a really spicy dish, so it works well with zesty American foods, and even Mexican.

Add the cream, and the buttermilk to a container, and mix. Let sit loosely covered on your countertop for about 12 hours.

Chef’s Tip: You can taste it at any time you wish, and stop the process by sealing it and placing it in the fridge. If you wish the recipe to resemble Mexican Crema, then stop the process at about 6 – 7 hours. Perfect for drizzling over tacos. If you want it to get thicker with more of a tang to it, then let it sit long than 12 hours. The secret is to taste, and then stop when you like what you taste.

If you have a cool kitchen, the process might take longer… up to 24 hours or more.

Sugared Pecans or Almonds

2 cups whole pecans or almonds 

2 Tablespoons butter (not margarine) 

1/4 cup honey 

1 cup turbinado sugar (raw sugar)

Spread pecans in a cookie sheet. Place in a cold oven, turn oven to 350* and roast 12 to 15 minutes, stirring occasionally, until well roasted.

Over medium high heat in medium saucepan, heat honey and butter to boiling. Reduce heat to medium low and simmer 2 minutes, stirring occasionally. Add pecans, simmer and stir 2 minutes. 

Transfer pecans to a baking sheet that has been sprayed with Pam, spread in a single layer and cool slightly. Pour sugar over pecans and toss to coat, separating pecans. Let cool and store in bags or airtight containers.

Gourmet Sweet Potato Classic

Note: CeCe made this for Thanksgiving 2017. While it had good taste, it was just too thick and dry. I suggest adding more butter and cream, and maybe use just one egg.

Once you taste this, you won't ever go back to the marshmallow-topped variety. I have peeled and cooked in the microwave, and also boiled the sweet potatoes. They taste the same no matter how you cook them. So, use the technique that works best for you.

5 sweet potatoes

1/4 teaspoon salt

1/4 cup butter

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/2 cup white sugar

2 tablespoons heavy cream

1/4 cup butter, softened

3 tablespoons all-purpose flour

3/4 cup packed light brown sugar

1/2 cup chopped pecans

Preheat oven to 350º.

Lightly grease a 9x13 inch baking dish.

Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.

In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.

In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans.

Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.

Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.