Part 1 of the Double Dinner Series from the Vanderveen Kitchen
Those who know me, know that I love me some Costco. Some ladies love the spa, I like strolling through the aisles of Costco. (But I mean, I like the spa too. I do have 10 toe nails and a beating heart!) Buying bulk for as long as I have, has made me hatch the idea of “double dinners,” or “triple dinners.” So I’m starting a series!
Double dinners can be described as buying one or main two items that stretch across 2 or 3 dinners. In today’s edition, we’ll be doing two amazing meals with stuff you can buy at Costco. Night one will begin with a traditional roast beef dinner with mashed potatoes and broccoli with cheese sauce. On night two, the leftovers will be transformed into succulent roast beef sandwiches with homemade fries and poutine.
I am going to give you this recipe the way that I cook. Unfortunately, you’ll need at least a slight aptitude for cooking in order to keep up with my descriptions of “A little of this,” and “A little of that.” If you have questions, email me and I’ll tailor it for your family.
Ingredients for Both Dinners
- Roast beef from Costco, enough to do 2 meals for your family
- Tons of Knorr Beef Gels (or beef stock cubes, if you must) Neither of these are available at Costco
- Butter (The real stuff - be serious here)
- Spices for Roast (I use Epicure Roast Beef Seasoning)
- Potatoes (Enough for your family) Our family does at least 5 x-large russets in a meal So we would need 10 for this Double Dinner
- Cream Cheese
- Salt and Pepper
- Broccoli (about 6 bucks for a big bag of the fresh stuff from Costco)
- Two cans Cream of Mushroom Soup
- Cheeze Whiz
- Your favourite kind of sandwich roll
- Mustard (Dijon would yum, but you go where the spirit leads)
- Cheese Curds (Costco has a big bag for cheap)
- Canola Oil
Night One: Roast Beef Dinner with Mashed Potatoes & Gravy, Broccoli & Cheese Sauce
The Roast Beast
Your beef needs to cook for at least 8 hours in the oven. So don’t worry about buying a nice cut. I buy the cheapest one for this. Put it in a big roasting pan, and fill with water until the water covers the beef by ½ to ¾. That’s right, it’s a lot of water.
Dump in at least 4-6 beef stock gels, bigger cuts may require more gels. (If you’re Dutch, you’ll definitely be on the 6 side of things…maybe more). Melt 1/3 of a stick of butter, and pour it over the beef, then lightly salt and pepper and use your beef seasoning.
Roast covered for 1 hour at 400, then drop to 275 for the remaining 7 hours. Turn it over every couple of hours.
Closer to dinner, you’re going to peel, chop, and steam half your potatoes. The other half of them you’re going to peel, cut into fries, and submerge in water to be used tomorrow. Once the steamed ones are cooked through, dump into large mixing bowl and add 1/6 of a stick of butter, about a cup of mayo, and ¾ of a stick of cream cheese. Whip them with a hand blender and correct for salt.
The Cheese Sauce
In a sauce pan, dump in the two cans of Cream of Mushroom and then equal parts of Cheese Whiz. Mix until hot and smooth. There will be a lot of sauce there. Keep half of it for cheese sauce for the broccoli, and set half of it aside for tomorrow.
The Roast is Cooked!
Pull out the roast and cut pieces for your family and save half of it for tomorrow. It should be cooked to a state of being pulled at this point, and should hopefully fall apart easily.
Making the Gravy
Take the roasting pan, which should be full of the water and drippings, and place it on the stove for a high-quantity roux. Blaze your stove up to high heat, and while you wait for your drippings mixture to boil, mix up (in a separate bowl) cool water (4 cups) and flour (1 cup) with a whisk. Make sure there are no lumps.
Once your mixture begins to boil, slowly add your water/flour mixture while whisking gravy vigorously until the mixture (now a full gravy) reaches the desired thickness. Taste it. Bland? More gel stock. I try to avoid adding salt to this mixture because usually the stock is salty enough to make it delish. There should be a lot of gravy in the pan there. Take half of it, and set half of it aside for tomorrow.
Don't Forget About the Broccoli!
Steam broccoli for 5 minutes, add have of the cheese sauce and serve the meal.
Extra Side Dish for Keeners
For those who want to add yorkshire pudding to this menu, check out my tried and tested recipe for Vanderveen Brown Butter Yorkies.
Night Two: Roast Beef Sandwiches, Poutine Using Homemade Fries
Take out your cheese curds before you begin in order to warm them up to room temperature. If you don’t do this, they’ll not melt as nice at the end. The most work intensive part of this is going to be the fries. Drain the ones you set aside last night and pat to dry to remove the water. You just gotta deep fry your fries. Why bake them? Why? If you’re going to do that, just steam some more broccoli from last night and eat it in the corner. You can’t play double dinners anymore. You’re no fun.
Just kidding, you can bake them. But I won’t tell you how to. I’m only going to tell you how to deep fry them. So heat up your deep fryer (or stock pot filled with canola oil) to 325, drop in 2 handfuls of fries and heat for 7 minutes until par-cooked. Keep doing this until all of the fries are par cooked, leaving them to drain on a paper towel while you do each load. Then jack your fryer up to 350 and cook them all again for about 3-4 minutes until golden brown.
Prepare the Sandwiches
While you’re cycling loads of fries, reheat that cheese sauce you saved until it’s smooth. Spread your sandwiches with mayo, mustard, lettuce, tomato, and of course your left over roast beef. Once you’re ready to serve, drizzle the hot cheese sauce on it, and plate it.
Assemble the Poutine
Also, have your gravy in a sauce pan and heating up to piping, boiling hot. When you’ve got it all coming together and the fries are fresh out of the fryer, put your cheese curds on the fries and top with the hot gravy.
There you have it. You’ve just guaranteed yourself a spot in the Mom-of-the-Year Club!
Let me know how your double dinner did by posting the results on my Vanderveen Team Facebook Page! Or right here in the comments!
The Vanderveen Team
Maxwell South Star Realty
Phone: 403.253.5678 Fax: 403.592.6736