Not your usual French dip sandwich

We roasted a center-cut chuck roast to rare, trimmed and sliced it very thin. I made a rich beef broth with fresh roasted peeled poblano chile strips and diced jalapeno. Simmered the meat in the broth for a bit. Put jack cheese on the bottom of a roll and sliced beef on top, with some of the chiles. Cup of now-spicy broth on the side for dipping. Yum!

Chocolate and hazelnuts, yum!

Testing, testing...

Yes, I am still testing recipes for Cook's Illustrated magazine. The most recent one was a doozy: French pastry. I've never thought myself to be patient enough to "do" pastry, but this one turned out quite well. I suspect you'll see this recipe in the magazine around the end of the year.