It’s the season of no recipes needed. In winter, we might pore over splatter-pocked cookbooks, braising a stew or simmering a ragu just the right way. In the summer, things get a lot more loosey-goosey: we unsheathe the barbecue, dig into dirt, invent salads from overflowing refrigerator crispers and lounge around barefoot catching seafood, perhaps. All this fun and the peak quality of seasonal ingredients leads to a quick and effortless cooking session, if you can even call it that.
Braciole, or roulade? Such different-sounding words for such similar spirals of meat and filling. The former, I’ve just learned, is merely an Italian American variety of the latter French creation. Because the ingredients I’ve chosen for this one’s filling are more typically Italian than French, though, I’ll go with naming it a braciole.
Okay, so you won’t get any points from the 100-mile diet club with this recipe, since okra is grown in the South and the shrimp I got in Chinatown was caught or farmed probably in… the South. But you will have enjoyed a classic southern combination while satisfying your craving for spicy Thai basil stir-fry. Which is a gastronomic feat of very trifling importance bordering on nonsense. It’s Friday…
We all know that ground turkey is the new hamburger if you’re looking to go easy on your heart. But I never found this a satisfactory replacement unless it was used in a sauce or stew of some type — in which juices from all kinds of ingredients run free and wild as piglets in a pen. A turkey burger? Not even close… but ground turkey in chili? Seconds, please. Besides, you’re bound to end up draining most of the … Read More