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.
Carmelized onions. Hint of shallots. Last bottle of Yuengling Lager from last weekend’s burger feast. Score: the roast with the most. How many times have you seen that commercial for Fresh Direct where Cynthia Nixon keeps asking “What’s the TLC? Where does it say TLC?” Well, not all recipes necessarily need TLC. With some, you can walk away perfectly aloof to a simmering pot for a couple of hours, and come back to a balanced, tender, moist and delicate hunk … Read More
Winter was a good time for oxtails when I was growing up. My dad was fond of the Basque oxtail recipe in Jeff Smith’s The Frugal Gourmet on Our Immigrant Ancestors, a really good soupy dish perfect for sopping up with warm crusty bread. There wasn’t much meat on those starburst-shaped discs of bone; it was about the flavor, and of course the gelatinous cartilage that felt slightly more jellyfish-like than fat in your mouth.
Last winter, I thought I had perfected my meatloaf recipe. Although we’ve been having unusually warm weather in New York this week, I was more than ready to pull it out, this time in a more delicate fashion. It’s an easy dish to make since almost everything in it is essentials from your kitchen that you can throw in at your own discrepancy. Some of these ingredients I like to hold dear to the recipe, such as the chopped carrots. … Read More
Only until recently, during a trip to California, did I become aware that French Dip wasn’t something you dunk potato chips and veggies in, or that it wasn’t invented in France. There, it was a sandwich. Here, I decide to make one. The recipe that Ben’s mom provided for this was so tasty that I wonder why this side of the country hasn’t been so quick to catch on. I can just see the single-serving cups of au jus at … Read More