Friday night saw the return of Alaina, from down the street, and it inspired me to tinker with a recipe that's much-loved at the Roediger House but that I hadn't made in nearly two years: savory garlic beef and broccoli turnovers.
I ended up melding it with a new recipe for beef-stuffed braided puff pastry but man-o-man, how marvelous it all turned out! I'd made some roasted garlic cooking creme sauce to go on it, and a pot of fresh steamed broccoli.
Beforehand, there was salad with homemade sweet-and-sour vinaigrette and more of the cinnamon-vanilla glazed pecans.
"Spiced Pecan and Blue Cheese Salad," inspired by the signature salad at Ryan's Steaks, Chops, & Seafood (an excellent Winston-Salem restaurant). "Sweet and Sour Vinaigrette" from The Ultimate Southern Living Cookbook, compiled and edited by Julie Fisher Gunter. Birmingham, AL: Oxmoor House (1999), p. 373. "Cinnamon Vanilla Glazed Walnuts" recipe from McCormick & Company. Thanks as always to Jimmy Randolph for helping me track down those recipes.
Braided Beef Puff Pastry was an amalgamation of:
- "Savory Garlic Beef & Broccoli Turnovers," by Kirsten Renee Shabaz of Minneapolis, MN. Taste of Home, November 2011, p. 31. (Go to food.com for a copy of the original recipe.)
- "Beef Blue Cheese Braided Puff Pastry," by Tatiana Shifruk of the Berry & Maple blog. [Published 07 December 2017]
"DIY Cooking Creme," from Finding Joy in My Kitchen. [Published 25 May 2011]
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