Oh, the joys of a rewarding recipe, and the special occasions that call for it! Last Saturday night, my UNC suitemate Ronnie and his wife Tina were here for supper. (Missing that evening were my college roommate Jimmy and his wife and fellow Avery Dorm-dweller Julie, as they were befelled by untimely sickness!) An easy shift in the menu, accounting for the reduced size of the group, elevated savory garlic beef and broccoli strudel to the evening's agenda, with pleasing results. The homemade version of the discontinued Philadelphia Cooking Creme product always seems to be a winner, both to help constitute the filling in the strudels and with extra reserved for ladling on top. I roasted the rest of the broccoli as a side, and had garden salads with either Thousand Island or ranch dressing (all comers preferred that tasty Thousand Island, it seems!). We didn't want to overdo it quite so much, so that the dessert might find accommodation in our satisfied bellies (more on that in tomorrow's blog post). The conversation-focused party moved up to the third floor and went late into the night, to the suprise and delight of all.
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]
Adapted from "Thousand Island Dressing," from Graybert on GeniusKitchen.com.
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