Re: French Dip Sandwiches!

[Guest guest]

> My son and I ate French dip sandwiches for lunch and dinner yesterday. I'm

not sure why I didn't think of it sooner. I used the egg and almond flour bread

(similar to Marilyn's) and piled on thinly sliced roast beef. I made " Au Jus "

from the pan drippings - just strained and then added water and salt until it

tasted right.

Why is it called French dip?

Mara

[Guest guest]

What is the egg and almond flour bread recipe please?

To: BTVC-SCD From: caralycalmom@...Date: Mon, 21 Dec 2009 22:59:14 +0000Subject: French Dip Sandwiches!

My son and I ate French dip sandwiches for lunch and dinner yesterday. I'm not sure why I didn't think of it sooner. I used the egg and almond flour bread (similar to Marilyn's) and piled on thinly sliced roast beef. I made "Au Jus" from the pan drippings - just strained and then added water and salt until it tasted right.It was the best tasting thing we've eaten in a while and we'll be having them a few times a month now!Liz

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[Guest guest]

> Why is it called French dip?

>

> Mara

I'm not sure... Maybe because it's usually served on French bread or rolls and

dipped in " Au Jus " , which is french for something (meat juice, maybe?)

Liz

[Guest guest]

I'll post the recipe later - I'm on my way out the door right now.

Liz

>

>

> What is the egg and almond flour bread recipe please?

>

>

>

>

>

> To: BTVC-SCD

> From: caralycalmom@...

> Date: Mon, 21 Dec 2009 22:59:14 +0000

> Subject: French Dip Sandwiches!

>

>

>

>

>

> My son and I ate French dip sandwiches for lunch and dinner yesterday. I'm not

sure why I didn't think of it sooner. I used the egg and almond flour bread

(similar to Marilyn's) and piled on thinly sliced roast beef. I made " Au Jus "

from the pan drippings - just strained and then added water and salt until it

tasted right.

>

> It was the best tasting thing we've eaten in a while and we'll be having them

a few times a month now!

>

> Liz

>

>

>

>

>

> _________________________________________________________________

> Hotmail: Free, trusted and rich email service.

> http://clk.atdmt.com/GBL/go/171222984/direct/01/

>

[Guest guest]

I've yet to find a bread that tastes good...what bread did you use for the

sandwiches? did you make your own roastbeef?

>

> My son and I ate French dip sandwiches for lunch and dinner yesterday. I'm

not sure why I didn't think of it sooner. I used the egg and almond flour bread

(similar to Marilyn's) and piled on thinly sliced roast beef. I made " Au Jus "

from the pan drippings - just strained and then added water and salt until it

tasted right.

>

> It was the best tasting thing we've eaten in a while and we'll be having them

a few times a month now!

>

> Liz

>

[Guest guest]

You can also add cheese to it, and maybe some sauteed onions.Its a French Dip because its served on a french roll and "dipped" into the au jus...meaning juices. It was actually invented in the US.I've yet to find a bread that tastes good...what bread did you use for the sandwiches? did you make your own roastbeef?>> My son and I ate French dip sandwiches for lunch and dinner yesterday. I'm not sure why I didn't think of it sooner. I used the egg and almond flour bread (similar to Marilyn's) and piled on thinly sliced roast beef. I made "Au Jus" from the pan drippings - just strained and then added water and salt until it tasted right.> > It was the best tasting thing we've eaten in a while and we'll be having them a few times a month now!> > Liz>=

[Guest guest]

>

>

>

> It was actually invented in the US.

Okay. That makes sense.

Because I never heard of that when I lived in France.

Mara

[Guest guest]

>> I've yet to find a bread that tastes good...what bread did you use for > the sandwiches? did you make your own roastbeef?[snip]>> LizI use this recipe, which is much better than the only other one I've tried so far, especially toasted. I crisps up, toasts and browns very nicely.Oven at 300 F 2 1/2 cups almond flour4 eggs1 Tbsp. honey (I use even less; I don't want the bread to taste any sweeter than necessary, and almond flour tends to to have a sweetness about it.)3/4 -1 tsp salt (if you use the full Tbsp of honey, I'd use the additional salt to offset it) 1/2 tsp apple cider vineger.The batter will be thick, almost like cookie dough, but if it's too dry add a tiny bit of water.Line a loaf pan with parchment paper on the bottom and spoon it in. If you don't have parchment paper it's no big deal. It's just easier to get out of the pan; you'll have to grease the pan in that case. (This recipe doesn't fill the the pan).    Bake for 45-55 min. until medium brown and crusty looking. This is very good bread with cheese (if you can eat cheese) and legal jam/fruit spread, or just honey. And it's good with meats as well.It's not bad with eggs, but I'm still looking for a bread that tastes really good toasted, with a sliced, boiled egg on it. Does anybody know of one?n (with apologies to whomever first posted this recipe)-- Now available. A fine Christmas gift for cat lovers:Confessions of a Cataholic: My Life With the 10 Cats Who Caused My Addictionby n Van Tilwww.wordpowerpublishing.com ; signed copies; free shipping in U.S., reduced shipping elsewhere; free gift wrapping

[Guest guest]

> I've yet to find a bread that tastes good...what bread did you use for the

sandwiches? did you make your own roastbeef?

Bread recipe:

4 egg whites

2 egg yolks

1/2 C almond or pecan flour

1 tsp honey

1 tsp butter

shake salt

Beat egg whites until they're a little stiffer than soft peaks. Beat egg yolks

with honey, butter and salt until it's all smooth. Sprinkle almond flour on egg

whites, pour yolk mixture over all and gently stir until it's well mixed, but

don't over stir.

Spread into a 12 " x 12 " square onto a cookie sheet lined with parchment paper -

about 1/3 " thick. (A cookie sheet with holes in it works the best.) Bake at

350 for 12 minutes. Slide bread, parchment paper and all, onto cooling rack

immediately. Cut with a pizza wheel or knife.

For the roast beef - I used a top round roast and baked it in the oven at 325.

(Consult your cook book for exact instructions.) I cooled it and then sliced it

deli thin with a meat slicer. For the " Au Jus " , I simply poured the pan

drippings through a strainer and rinsed the pan with filtered water and added

that. When I was ready to use it, I heated it in a sauce pan, added more water

and salt to taste and then served everyone a little dish of it to dip their

sandwiches in. We shared with the non-SCD people in our family and they all

loved it too, even the bread.

I hope someone else enjoys this too!

Liz

[Guest guest]

At 04:59 PM 12/21/2009, you wrote:

It was the best tasting thing

we've eaten in a while and we'll be having them a few times a month

now!

Heh. Sounds like me and Philly cheese steak sandwiches!

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund