Here's a little peek into my kitchen lately. Success stories only.
 |
| Roasted red bell pepper pesto |
 |
| This really doesn't do it justice, but it's a homemade tortilla for Cafe Rio Salads! |
 |
| Italian Bracciole (sp?) |
Mom’s Italian Bracciole
1/2 cup Italian style
bread crumbs
1 clove garlic, crushed with press
1/4 cup finely grated Pecorino romano cheese
1/2 cup packed, fresh flat leaved parsley leaves, finely chopped
1 Tbls plus 1 tsp olive oil
1 beef flank steak (1 3/4 to 2 lbs)
2 pints grape tomatoes
Preheat oven to 475 degrees. In small bowl combine bread crumbs, garlic, percino, parsley, 1 Tbls oil, and 1/4 tsp freshly ground black pepper. On large sheet of waxed paper, with flat side of meat mallet or heavy skillet, pound steak to even 1/2 inch thickness. Spread crumb mixture over steak in even layer; press into meat. Starting at 1 long side, roll steak into long cylinder (about 2 1/2 inches in diameter) to enclose filling completely. (some bread crumbs may fall out). With butcher twine or kitchen string (I just used long bamboo skewers soaked in water), tie roll tightly at 1 in intervals. Place roll in center of 18x12 inch jelly roll pan. Rub remaining 1 tsp oil, 1/4 tsp salt, and 1/4 tsp fresh ground black pepper all over steak. Scatter tomatoes around steak. Roast 25-27 minutes or until temp on meat thermometer, inserted in thickest part of roll, reaches 130 degrees. Let steak stand in pan 10 minutes to set juices for easier slicing. Remove and discard twine (or skewers). Cut roll crosswise into 1/2 inch thick slices. transfer meat and tomatoes with their juices to serving platter.
I cooked mine 27 minutes- it was "medium" on the ends and rare in the center- so if you like your meat well done, leave in longer. We served it with rice and veggies.
1 clove garlic, crushed with press
1/4 cup finely grated Pecorino romano cheese
1/2 cup packed, fresh flat leaved parsley leaves, finely chopped
1 Tbls plus 1 tsp olive oil
1 beef flank steak (1 3/4 to 2 lbs)
2 pints grape tomatoes
Preheat oven to 475 degrees. In small bowl combine bread crumbs, garlic, percino, parsley, 1 Tbls oil, and 1/4 tsp freshly ground black pepper. On large sheet of waxed paper, with flat side of meat mallet or heavy skillet, pound steak to even 1/2 inch thickness. Spread crumb mixture over steak in even layer; press into meat. Starting at 1 long side, roll steak into long cylinder (about 2 1/2 inches in diameter) to enclose filling completely. (some bread crumbs may fall out). With butcher twine or kitchen string (I just used long bamboo skewers soaked in water), tie roll tightly at 1 in intervals. Place roll in center of 18x12 inch jelly roll pan. Rub remaining 1 tsp oil, 1/4 tsp salt, and 1/4 tsp fresh ground black pepper all over steak. Scatter tomatoes around steak. Roast 25-27 minutes or until temp on meat thermometer, inserted in thickest part of roll, reaches 130 degrees. Let steak stand in pan 10 minutes to set juices for easier slicing. Remove and discard twine (or skewers). Cut roll crosswise into 1/2 inch thick slices. transfer meat and tomatoes with their juices to serving platter.
I cooked mine 27 minutes- it was "medium" on the ends and rare in the center- so if you like your meat well done, leave in longer. We served it with rice and veggies.
 |
| The makings of mint brownies. I've never had them do this before, and I don't know what happened. They still turned out ok, so I'm not complaining. Pretty cool though, huh? |
1 comment:
You are becoming such a little homemaker! Your food looks delicious - did you get those recipes from your in-laws?
Post a Comment