|Homemade French Bread|
|Plum Custard Kuchen|
As a general rule we don't eat beef anymore, but every once in a while I'll find a nice piece of black angus beef on mark-down at Summer Fresh and, when I do, I'll buy it and do something special with it, or stretch it out for as many meals as possible. Recently, I found a nice 2-lb piece of London Broil for only $5.19, so I am doubling the recipe below. We are eating part of it for supper tonight and I will freeze the rest for later. We will get between 3 and 4 meals out of this one piece of beef.
1 pound high-quality beef flank or London Broil cut
2 medium onions, thinly sliced
1/4 teaspoon salt
1 tablespoon butter
2 tablespoons oil
1 teaspoon lemon juice
2 cloves garlic, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
Cut both sides of beef steak into diamond pattern 1/8 inch deep. Cook and stir onions and 1/4 teaspoon salt in butter until onions are tender; keep warm. Mix remaining ingredients; brush half of the mixture on beef.
Set oven control to broil and/or 550 degrees. Broil beef with top 2 to 3 inches from heat until brown, about 5 minutes. Turn beef; brush with remaining oil mixture and broil 5 minutes longer. (I broiled it longer because I wanted it well done.)
Cut beef across grain at slanted angle into thin slices; serve with onions.
PLUM CUSTARD KUCHEN
1 cup flour
1 tablespoon white sugar
1 teaspoon baking powder
1/2 c. butter
2 tablespoons heavy cream (I used skim milk)
2 1/2 cups pitted and sliced plums
1/2 cup heavy cream (I used skim milk)
1/2 cup white sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). In a large bowl mix flour, 1 tablespoon sugar, and baking powder. Cut in butter until mixture looks like coarse crumbs. Stir in 2 tablespoons cream (or milk) and 1 egg. Press in bottom of ungreased 9-inch square pan and arrange plums over the top. Bake in preheated oven for 25 to 30 minutes.
While cake is baking, in a bowl combine 1/2 cup cream (or milk), 1/2 cup sugar, egg and vanilla. Beat well and pour mixture over plums and bake an additional 20 to 30 minutes or until custard is set. Serve warm or cool. Store in refrigerator.
(Note: I only use light salt, light butter, and extra-virgin olive oil in all recipes.)