What’s not to like about these ingredients? Nothing complicated, nothing exotic. Yet, isn’t the point of Battle Yum is to try to come up with something clever? I asked the wife what she was going to do. Her response was “The ingredients cry out for Beef Barley Soup.” Yeah, sure. I’m sure her meal is going to taste awesome especially on this bitter cold MLK day. But seriously, it was so inside the box. My next question to her was whether I have to use barley-barley, or whether can I go outside the box and use barley flour. As a Battle Yum judge she replied “We make the rules as we go along!”
Ah hah! I’ve escaped the box! My first thought was to create an open-face roast beef sandwich on barley bread. When I woke early in the morning, it was just me and the dog, so I started getting the kitchen cleaned up and ready to make the bread. I was putting away a cookie bar pan that the wife used the other day to make mini-banana bread squares, and it hit me like a Shazam bolt! This challenge doesn’t call for an open-face sandwich… it calls for sliders. The pan was the perfect size to make slider buns.
What goes best with roast beef? Why, horseradish of course. Annually for Passover, I make horseradish from scratch, so I know that it includes white wine vinegar. I just didn’t feel like hunting down my fresh horseradish “goggles”. Onions make you tear, but horseradish is five times worse, so goggles are a necessity. Instead, I used store-bought horseradish in my sauce, and added a little extra white wine vinegar. The celery gave the sandwich my texture, which “crunchified” it. If you have ever been to Bobby Flay’s Burger Palace, you know what I mean.
So how did it go? For starters, the wife came downstairs while the bread was cooking, and she said it filled the kitchen with nice aroma. When the mini-loaves came out of the oven, we shared a hot one with a little pat of butter. Yum!
We shared a beef roast, so I had to wait until she was ready to give me some roast beef. When the center of the beef was cooked to rare, we pulled it out of her pot, and, using an electric knife, I sliced off a few pieces of the outer edge of the roast.
The kids were still asleep, but the meat was hot and so the wife and I had brunch without them. We slathered on the celery-horseradish sauce and had at it. It was yummy, it was a great portion size, and it was “outside the box.” I had to check my hearing… I thought I heard the wife say “Best Battle Yum so far”. There are compliments and then there are compliments. Considering the source, I felt like I just won the Superbowl.
The boy woke up about noon and was offered a sandwich. I asked what he thought and his response was “Is it supposed to be hot?” I replied, well it is roast beef, it doesn’t have to be. He said he wanted it hot and so we heated up the sandwich and it was gone in a few bites.
Roast Beef Sliders on Barley Bread with Horseradish-Celery Sauce
- 4.5 ounces farmer cheese
- 1 cup yogurt
- 1 egg
- 1 tsp salt
- 1 tbsp honey
- 2 Tbsp butter, melted
- 1 cup barley flour
- 1/2 cup flour
- 1/2 Tbsp baking soda
- Preheat the oven to 375 (F).
- Spray a square cookie bar pan with non-stick cooking spray .
- Combine the farmer cheese, yogurt, egg, salt and honey in a bowl and mix until smooth.
- Stir in melted butter.
- Combine the flours with the baking soda and add to the batter. Mix well.
- Pour the batter into the pan and bake for 20 minutes. To check whether the bread is ready, insert a wooden toothpick into the center. When the toothpick comes out dry, the bread is done.
Horseradish Cream Sauce with Celery
- 1/4 cup sour cream
- 2 tbsp prepared white horseradish
- 1 tsp white wine vinegar
- 2 tbsp milk
- 1 tablespoon mayonnaise
- 2 pinches table salt
- 2 pinches ground white pepper
- 3/4 cup celery, chopped finely
Mix all ingredients well and refrigerate for at 30 minutes.
- Roast beef, thinly sliced
Cut a mini loaf of barley bread in half. Spread on the horseradish sauce, and add some thin slices of roast beef.