Last Monday night was St. Patrick's Day, but the celebration at the Roediger House was focused primarily on St. Kelly, a fellow alumnus of the University of North Carolina and a long-standing friend of fine stature. He was making his third visit to the Roediger House over the last several months, since we reconnected after too long a separation, and it was another marvelous evening. On this occasion, I made the house favorite of beef and broccoli strudel. To go with it I had roasted cumin-coriander cauliflower, and a healthy dollop of homemade garlic-herb cooking creme sauce abated the extra heat I'd built into the main fare.
It was a lovely day, albeit a bit cool and breezy. I was glad for where I'd positioned a collective of camelia bushes, visible when I worked at the kitchen sink. Here are a couple of shots as their full blooms were adorning the small strip of back yard.
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 and once available on epicurious.com. [Published 24 September 2015]. Other versions can be found at:
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