St. Patrick's Day is not particularly a big deal to me—you will not find me craving a night at the bar that slides into forgotten stumbling blurs. I might come a little closer to having some holiday-appropriate recipes to toss into the mix. This year the occasion fell on Friday night, but alas: it was a cold and drizzly and terribly dreary day. There were three of us at the dinner table, awesome and delightful for a quiet gathering, and suitable to a fancy-looking but simple enough braided beef and broccoli strudel. This one is a deceptive main dish, rather simple to throw together, but once you do a braid out of store-bought puff pastry, and give it a good egg wash before baking, it looks like you've really gone all out. We added canned peas to round out the dinner plate, and they were a poor match for the central attraction.
Adapted to puff pastry from "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.)
Strudel version inspired by "Chicken Mushroom Strudel," from Chef John Mitzewich of FoodWishes.com and AllRecipes.com. [Published 28 October 2022[
Adapted from "Make Your Own Cooking Creme," from CKolden on epicurious.com. [Published 24 September 2015]
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