Dinner 12: California

Menu

French Dip Sandwiches
California Raisin and Orange Salad
Crocodile Guacamole and Tortilla Chips
Outstanding Orange Rolls

Justin's Review

I chose California next because it's all the way on the other side of the country. I chose French Dip sandwiches, raisin and orange salad, guacamole and chips and orange rolls. Daddy really likes French Dip sandwiches, so I wanted to try them, too.

When I went shopping with Daddy, we had to ask someone where the fennel was, because we couldn't find any - they were hiding way up high behind some other vegetables! It was hard to find avocados that weren't too ripe, too.

I helped Mommy make the orange rolls, by mixing up the filling. I also helped mix the spices to put on the roast beef. Mommy made everything else.

My favorite California food was the chips, which were really good. I wanted more of them. I didn't really like the other dinner foods, except the roast beef was good, without the dip, which was too peppery. Daddy liked it, though! I also didn't like the guacamole, even though that was Mommy's favorite part. And the salad was okay, but I thought it was strange to eat fruit at dinner. I really liked the orange rolls for dessert, though. I'm happy we have leftovers of those!

Recipes

French Dip Sandwiches

(original recipe from Chow)

1 tablespoon salt, plus more for seasoning
1 tablespoon pepper, plus more for seasoning
1/2 teaspoon oregano
1/2 teaspoon thyme
small boneless rib loin roast
3/4 cup dry red wine
2 1/2 cups low sodium beef broth
6 rolls, sliced in half
margarine, for spreading

Preheat the oven to 450 degrees.

Combine salt, pepper, oregano and thyme. Rub over the beef roast. Place the roast in a roasting pan and roast for 10 minutes. Lower the oven temperature to 275 degrees. Continue roasting until medium-rare. Remove the roast to a cutting board and set aside.

Add wine to the roasting pan, and scrape up any browned bits from the bottom. Simmer until the wine is reduced by half. Transfer the wine to a small saucepan.

Add the broth, and salt and pepper to taste. Bring to a boil, then reduce heat, cover, and simmer about 15 minutes. Uncover and simmer another 15 minutes. Remove from heat, and let sit until the fat rises to the top. Skim off and discard the fat. Season to taste and keep warm over low heat.

Heat the oven to broil and set a rack in the middle.

Spread margarine on the cut sides of the rolls. Place the rolls, margarine side up, on a baking sheet and broil until golden. Set aside.

Thinly slice the roast beef and divide into 6 portions. Using tongs, dip each portion into the jus and place on the rolls. Close each sandwich and cut in half.

Divide the remaining jus into 6 bowls for dipping.

California Raisin and Orange Salad

(original recipe from relish)

2 naval oranges
1/2 head of fennel
2 hearts of romaine lettuce
1 cup raisins
1/2 cup red onion, minced
1/2 tablespoon olive oil
1 teaspoon red wine vinegar
1/3 teaspoon lemon juice
1/3 teaspoon orange juice
1/2 teaspoon salt
1/4 teaspoon pepper

With a sharp knife, remove the peel and pith from the oranges. Slice crosswise into a large bowl. Remove stalks and bottom from the fennel. Thinly slice the fennel and add to the bowl. Tear romaine leaves into small pieces and add, along with the red onion, to the bowl. Toss.

Whisk together the remaining ingredients. Pour over the salad and toss.


Crocodile Guacamole
(original recipe from allrecipes.com)

2 avocados, peeled, pitted and diced
1 small tomato, diced
1/8 cup minced yellow onion
chile pepper, to taste
cilantro, to taste
lime juice, to taste
garlic, to taste
salt, to taste
pepper, to taste

Mix all ingredients in a bowl. Blending until just before the avocados turn to mush.

Tortilla Chips

(original recipes from allrecipes.com and simplyrecipes.com)

3/4 cups flour
3/4 cups cornmeal
1 teaspoon baking powder
1/3 teaspoon salt
1/2 cup warm water
oil, for pan

In a large bowl, combine the flour and cornmeal. Add the baking powder and salt and mix together well. Stir in the water to form a crumbly dough. Work the dough with your hands until it holds together.

On a floured surface, knead the dough until smooth. Divide the dough into small balls and cover lightly with saran wrap. Let rest for 15 minutes.

Heat a large skillet over medium heat. Lightly oil the pan.

Working with one dough ball at a time, flatten it by hand, then roll it into a 9-inch round. Cook until lightly browned. Repeat with the remaining dough balls.

Cut each tortilla into 6 wedges.

Pour oil into the skillet, to a depth of 1/4 of an inch. Heat the oil to about 350 degrees. Do not allow the oil to smoke.

Place a handful of tortilla wedges into the pan, in a single layer. Fry until the chips just begin to brown and become firm. Transfer to a paper towel to drain and sprinkle with salt. Continue to fry the chips, working in batches.

Outstanding Orange Rolls

(original recipes from Food.com and Go Dairy Free)

Dough:
2 3/4 cups flour
3 tablespoons sugar
1 teaspoon salt
1 package yeast
1/2 cup water
1/4 cup soy milk
2 1/2 tablespoons soy margarine
1 egg equivalent of egg replacer

Filling:
1/2 cup sugar
1/4 cup soy margarine
2 tablespoons grated orange rind

Glaze:
1 cup powdered sugar
4 teaspoons soy margarine, softened
4 teaspoons soy milk
1/2 teaspoon lemon extract

Combine 2 1/4 cups of the flour, sugar, salt and yeast in a large bowl.

In a small pan, warm the water, soy milk and margarine until the margarine is completely melted.

Stir the warm margarine mixture into the flour mixture. Add the egg replacer and only enough of the remaining flour to make a soft dough.

On a lightly floured surface, knead the dough for about 5 minutes, then place in a lightly greased bowl and let rest for 10 minutes.

Beat together filling ingredients until smooth.

Roll the dough out into at least a 15x10 rectangle. Spread the filling mixture over the dough and roll it up, starting with the long end. Cut into approximately 1 1/2 inch rolls. Place into a greased cake pan. Cover and let rise about 45 minutes.

Preheat oven to 375 degrees.

Bake rolls for 20 minutes, until lightly browned.

Mix glaze ingredients and spread over warm rolls.