Rouladen

There are several ways to make Rouladen. Pretty much, it is a thin beef steak rolled with mustard, pickles, onion and bacon on the inside and is slow baked for hours. 

1/4" thick beef filets (I go to the German Deli to get it)
German Mustard (middle sharp)
Sugar
Salt
Pepper
Onion
Baby dill pickles
Bacon

Sauce:
1/4 cup tomato paste
3 cups beef broth
Parsley

Add to sauce just prior to serving:
1/4 cup heavy cream
Flour (to thicken)


Tenderize the steak, then add salt, pepper, and sugar to it. Let it sit for a few minutes to soak in the spices. Slice the pickles lengthwise, cut the onions and lightly brown the bacon.

Smear the mustard on the entire length of the steak generously. Put the pickles, onions then, bacon onto the steak toward one end. Roll the steak up and fasten with string, or toothpick to keep closed.

Brown the steak in a pan which you used to cook the bacon, then put into a covered pot (or crockpot) with the sauce and cook on low heat for 1-1/2 to 2 hours. Remove the rouladen from the pot and finish the sauce with heavy cream and thicken with flour.

Serve 2 Rouladen per person.

Carrot Cake

Charity posted this recipe which I decided to post so I can try it later.... Here is her post with the recipe.

A friend brought over a few slices of carrot cake for us last night, complete with homemade cream cheese frosting. It was easily the best carrot cake I've ever personally had, so I badgered her into giving me the recipe.


Cream Cheese frosting:

1 package cream cheese, softened
1 stick butter plus 2 tablespoons, softened
(cream together)
1 tsp vanilla
1 box powdered sugar

Whip together until smooth and beautious! Light and fabulously yummy enough, this might just replace my buttercream frosting recipe as a frosting base. I can easily see adding cocoa to this for chocolate, or orange, or lemon, or....you get the picture.


Carrot cake:

* 3 eggs
* 3/4 cup buttermilk
* 3/4 cup vegetable oil
* 1 1/2 cups white sugar
* 2 teaspoons vanilla extract
* 2 teaspoons ground cinnamon
* 1/4 teaspoon salt
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 cups shredded carrots
* 1 cup flaked coconut
* 1 cup chopped walnuts
* 1 (8 ounce) can crushed pineapple with juice
* 1 cup raisins

Directions

1. Preheat oven to 350. Grease and flour a 9x13 pan.
2. Sift together flour, baking soda, salt and cinnamon. Set aside.
3. Combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
4.Combine shredded carrots, coconut, and pineapple. Optional: also add walnuts and raisins. (I don't.)
5. Add carrot mixture to batter and fold in well.
6. Pour into prepared pan, and bake for 1 hour. Check with toothpick.
7. Allow to cool before frosting.

My friend informs me that lately, she's taken to baking it for 45 minutes - still does the toothpick check, and comes out clean, but the cake itself is a bit denser, which she likes. I can't compare, as that denser version is all I've had, but to say it was very good indeed is an understatement.


I suppose you could do all of those things that people do to make recipes like this one a little more healthy - sub applesauce for the oil, and egg beaters for the eggs, use wheat flour - but I can't vouch for how fabulous or not the cake will then be!

Baked Brie Recipe

Gwyn brought this brie to the holiday (Chickmas) party this year . Here is what she sent to us via e-mail.

The brie that I brought for Chicksmas was an amalgamation of a couple recipes. I started with the base recipe is below with the following changes:

I omitted the parsley and almond filling.
I cut the brie in half and added a 1/2 cup each of chopped pistachios and sun-dried tomatoes. (The other recipe I was working from called for dried cranberries in place of the tomatoes.) If I were to make it again, I'd use tomatoes that had been soaked in oil for more flavor and maybe a splash of balsamic vinegar.


Brie en Croute
Thaw: 40 minutes
Prep: 15 minutes
Bake: 20 minutes
Stand: 45 minutes
Serves: 12
Watch this elegant, sure-to-impress appetizer disappear at your next party
as creamy Brie, topped with almonds and parsley, oozes out of its flaky
pastry crust.
ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet),
thawed
1 egg
1 tbsp. water
1/4 cup toasted sliced almond (optional)
1/4 cup chopped fresh parsley
1 (about 1 pound) Brie cheese round
1 box (13 ounces) Pepperidge Farm® Entertaining Quartet Distinctive Crackers
directions
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork
or whisk.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet
into a 14-inch square. Cut off the corners to make a circle. Sprinkle the
almonds and parsley in the center of the circle. Top with the cheese. Brush
the edge of the circle with the egg mixture. Fold the pastry up over the
cheese to cover. Trim the excess pastry and press to seal. Brush the seam
with the egg mixture. Place seam-side down onto the baking sheet. Decorate
the top with pastry scraps, if desired. Brush with the egg mixture.

Bake for 20 minutes or until the pastry is golden brown. Let stand for 45
minutes. Serve with the crackers.

Potato, Leek, and Feta tart

Priscilla brought this to a potluck this holiday season (2009).

1 tbs olive oil
2 leeks (white and light green parts), cut into half moons
2 small zucchini, cut into half-moons
Salt & black pepper
1/2 cup crumbled Feta
2 tbs chopped fresh dill (dry if you don’t have fresh)
2 Red Bliss potatoes (8oz) thinly sliced
1 store bought or home-made pie crust


Heat oven to 375.  Heat the oil in a large skillet over medium heat.  Add the leks, zucchini, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring occasionally, until just tender, 4-5 minutes.  Stir in the feta and dill.  Add the potatoes and toss to combine.

On a piece of parchment paper, roll the piecrust to a 12-inch diameter.  Slide the paper onto a baking sheet.  Spoon the potato mixture onto the piecrust, leaving a 2 inch border.  Fold the edge of the piecrust over the mixture.  Bake until the piecrust is goldenbrown and the potatos are tender.  50-60 minutes.

Clam Dip

Recently I posted on Facebook that my clam dip tastes better after it had been in the refrigerator overnight. Several people asked for the recipe which I thought was strange as I have never really used a recipe before as I can't totally remember how my mom made it but I do remember she put in pickle juice. I guess I assumed everyone knows how to make clam dip or other dips.

My recipe changes each time a bit but this is what I did last time.

• 2 bricks cream cheese (I use all of them, regular, lowfat or fat free and don't notice much difference)
• 1 can diced clams (All of it, DO NOT drain you need that clammy juice! The can is the regular tuna size one.)
• 2 green onions chopped
• 1/4 cup juice from the pepperoncini jar (or so maybe a little more - I just pour a good swig into the mix). I also use pickle juice but I didn't have any....and I might like this better. If your dip is too thick use this to thin it.)
• 3 dashes pepper

Mix until smooth.
Let sit overnight in the fridge.
Serve with chips!

Russian Tomato Gratin

I saw this recipe in the Food Day and had to get the recipe so I can try it sometime.

 

Published August 25, 2009 in The Oregonian Food Day

Makes 8 servings

"Russian" in this dish's name refers to cookbook author Patricia Wells' favorite tomato variety. Baking these gratins individually means they're only in the oven for 12 to 15 minutes, resulting in a fresh tomato flavor. Wells says she likes to make the egg, cheese and herb mixture a few hours in advance. The herbs beautifully infuse the mixture, making for a grand summer dish.

Ingredients

• 3 eggs, lightly beaten
• 1/2 cup ricotta cheese
• 1/2 cup freshly grated Parmigiano-Reggiano (2 ounces)
• 2 teaspoons fresh summer savory leaves or rosemary leaves, very finely chopped
• Fine sea salt
• 2 pounds firm, ripe tomatoes
• About 4 thin slices white bread, toasted

Instructions

Preheat oven to 375 degrees
In a small bowl, combine the eggs, ricotta, Parmigiano-Reggiano and summer savory. Season lightly with salt and whisk to blend. Set aside. (The mixture can be made up to 2 hours in advance, covered, and refrigerated until baking.)
Meanwhile, bring a large pot of water to a boil. Prepare an ice water bath in a large bowl. Core the tomatoes. With a sharp paring knife, score an X in the skin of the bottom of each tomato. Plunge the tomatoes into the boiling water for about 30 seconds, then remove with a slotted spoon and place in the ice water. Allow to cool slightly. Peel the skin from the tomatoes; discard skin. Chop tomatoes coarsely and place in a sieve set over a bowl to drain slightly.
Grease eight 8-ounce ramekins. Arrange the ramekins side by side on a baking sheet. Using a cookie cutter, cut the toast into eight 2 1/2-inch rounds. Place a round of toast on the bottom of each of the ramekins. Spoon the chopped tomatoes on top of the toast and sprinkle with salt. Divide the batter between the ramekins (batter will top but not fill ramekins).
Place the baking sheet in the center of the oven and bake until the batter is set and the gratins are golden and bubbling, 12 to 15 minutes. Serve warm or at room temperature, as a first course or as a side vegetable dish.
Variations: A tiny bit of cooked bacon or chopped ham sprinkled atop the bread before adding the tomatoes makes for a pleasant, heartier gratin. This can also be cooked in a single 10 1/2-inch (6-cup) round porcelain baking dish. Proceed with the recipe through draining the tomatoes. Arrange the toast on the bottom of the baking dish, trimming it to form a single layer, add the chopped tomatoes and pour the batter over the tomatoes. Bake until set, about 15 minutes.

From "The Provence Cookbook" by Patricia Wells

Asian Tofu and Brown Rice Salad

Earlier this month I went to a ladies charity poker party. Geeta brought this amazing salad which I had two large helpings of. Normally I don't like brown rice but this dish may convert me! She said she often substitutes the vegetables for what she has handy and needs to be used. At the poker party I remember there were pieces of broccoli and shrimp in the dish. I don't remember any yellow peppers that day but my guess is the secret is in the dressing.


2 Cups of cooked brown rice
1 yellow bell pepper
8 oz of snow peas sliced on the diagonal
2 cups mung bean sprouts
1 bunch of scallions
1 can water chestnuts sliced
1/4 cup raisins
1/2 cup cashew pieces
8 oz baked tofu medium diced
2 tablespoon grated ginger
1/4 cup rice wine vinegar
1/4 cup tamari or soy sauce2 tablespoon toasted sesame oil2 tablespoon honey
1/4 cup canola/safflower oil

In a large bowl combine the rice, yellow pepper, snow peas, bean sprouts, scallions, water chestnuts, raisins, roasted cashews and tofu together.

In a medium bowl, whisk together grated ginger, rice wine vinegar, tamari, honey and sesame oil. When combined drizzle in the canola or safflower oil while whisking briskly.

Pour the dressing over the salad and toss. Let the salad rest for 15 miniutes to allow the rice to absorb dressing.