Sep 28: Apple & Cheddar, Corned Beef and Labné; Rib Eye with Endive and Rocomoule


Today’s sandwiches were a mix of village bread (corned beef) and toasted rye for the cheddar and apple. We melted the cheddar and it mixed with the apple much better.  The sandwiches were split and shared.

  • The bread is $2.99 for the loaf of 12 slices, or 25c per serve
  • The rye is 20c per serve
  • The corned beef was $14.99 for 1.2 lb, and we used about 2 oz in this sandwich, or 79c per serve
  • The cheddar is $3.99 a block and we used 1/3 or 67c per serve
  • The apple was 96c and we used 1/2, or 48c per serve
  • Add 25c for spicy labné and mustard aioli.

Today’s sandwiches were returning favorites for a good reason: they’re great and just $2.44 per serve.


Thursday night is traditionally our steak (or other meat focus) night and tonight we grilled a rib eye. Greg was inspired by the blue cheese and endive we had at Dos, but used Nigella Lawson’s rocomoule recipe: avocado and blue cheese. Tonight we went with a creamy blue castello and two ripe avocados.

It was very good. The rocomoule is amazing and the bitter endive is a perfect balance.

  • The dry aged rib eye was $20.24 or $10.12 per serve
  • The cheese was $4.10 or $2.05 per serve
  • Endive was $2.49 or $1.25 per serve
  • Four avocados were $5.49 and we used two, or $1.37 per serve
  • The pomegranate adds 20c per serve.

Definitely not a cheap meal at $14.99 (possibly our most expensive at home meal since we started this blog) but a very tasty one. The steak was fully flavored and cooked blue (as we like it) and the rocomoule and endive as a perfectly balanced accompaniment.

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