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Wednesday, September 19, 2018

Meal No. 2203: Savory Beef, Broccoli, and Blue Cheese Braided Puff Pastry


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:

"DIY Cooking Creme," from Finding Joy in My Kitchen. [Published 25 May 2011]

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