Monday, July 09, 2007

more selections from my little postcard book...

The front reads: "You'll Be Sorry If I Go"

The back reads: "Hello Ruth. Thanks for the card which I received yesterday. am glad to see that you are not so fat as father said you were. We are all OK out here, as ever, your brother Arthur Carlson"

The back reads: "Dear Paul. Have rec'd your card. was very glad to hear from you. I thought you had died because I didn't hear from you for almost a coon's age. I don't know about coming out and I haven't (???) for (???) from (???). Marge


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Someone requested that I post my stuffed Argentinian beef roulade recipe, which I cooked yesterday, breaking yet another world record in tastiness.

WARNING: it is amazingly delicious and tender and decorative, and has absolutely nothing to do with peas.

L's Adapted Argentinian Stuffed Roast Beef Roulade With Flourishes
(serves 8ish)

2 one pound flank steaks
salt seasoned with basil, garlic, oregano, dried lemon peel, and whatever else seems good
2 Tablespoons tarragon vinegar
4 - 6 very large garlic cloves, peeled and crushed
3 - 4 Tablespoons fresh thyme leaves
2 Tablespoons extra virgin olive oil
2 large carrots cut in half lengthwise
2 sweet Italian sausages
50 - 60 spinach leaves
2 cups grated provolone cheese
1 small roasted bell pepper, cut into small slices

1. place the 2 flank steaks on waxed paper or cutting board, and really whack the heck out of them with a meat tenderizer.
2. liberally season steaks with the seasoned salt, crushed garlic, thyme and vinegar, then allow them to sit at room temperature for 35 minutes
3. while the meat is just hanging around, boil carrots until tender
4. in a frying pan, poach the sausages for about 10 minutes then cut in half lengthwise
5. preheat oven to 375 F
6. cover the surface of each steak with a layer of spinach leaves, then the provolone cheese
7. place a row of carrots on each steak, then a row of pepper slices, then the sausage slices
8. roll up each steak into a very tight tube with the cheese and vegetables in the middle.
9. secure each steak by tying a bunch of kitchen twine around each one securely
10. sprinkle some more seasoned salt and some pepper on each steak
11. heat a bunch of olive oil on very high heat in an iron (oven-proof) skillet
12. sear each steak roll completely on all sides
13. transfer skillet to oven and bake until the meat thermometer shows an internal temperature of 130 F
14. remove from oven, cover pan with aluminum foil, and let it sit for about 20 minutes.
15. slice each steak roll into thick slices -- they look very pretty with the stuffing showing
16. serve with smile and very good red wine.

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Technical Difficulties

In case you were wondering, a pair of fishnet stockings and a roll of duct tape are great for temporarily fixing busted pipes.

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