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Beef Braciole

Beef Braciole

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Yield: 4 Servings

adapted from Billy Parisi

First off, it’s pronounced bra-jahl not brack-e-ole, just wanted to be clear there. Beef Braciole is an American Italian dish of parmesan and bread crumb stuffed beef roulades braised in a delicious tomato sauce.
This is seriously so dang good. I’ve always said that braising is my favorite cooking method and this beef braciole recipe just proves that to be true!
Prep: 25 Cook: 1 hour 15

  • 128- oz cans of San Marzano Tomatoes
  • 1lb beef top sirloin
  • ½cup breadcrumbs
  • ½cup grated parmesan cheese
  • 2TBS minced fresh parsley
  • 2finely minced cloves garlic
  • 2-3TBS olive oil
  • sea salt and cracked pepper to taste
  • ¼cup white wine

Add the tomatoes to a blender and blend on medium speed until smooth. Transfer to a medium-size pot, season with salt and pepper, and cook on low heat.

Next, slice the sirloin into 6 thin fillets and pound each of them out on a cutting board in between plastic wrap or a plastic bag until it is about ¼ thick. Season with salt and pepper. Set it aside.

In a medium-size bowl mix breadcrumbs, cheese, parsley, garlic, 2 TBS olive oil and salt and pepper until combined.

Add a small amount of the breadcrumb mixture to the center of each pounded beef fillet and spread it out across the beef fillet pressing it down into the beef. Roll up the beef to make a roulade.

Repeat until the beef and stuffing has all been used and truss each beef roulade with butcher’s twine or a toothpick.

Next, add 1-2 TBS olive oil to a large pan over medium-high heat and sear the beef on all sides until golden-brown, about 2 to 3 minutes per side.

Add in white wine and cook for 2-3 minutes.

Pour in the tomato sauce, add a lid to the pan and cook over low heat for 1 hour.

Remove the butcher’s twine, slice, and serve.

Chef notes:

You can get creative with this braciole recipe and use pounded out pork or chicken instead of beef.

You can use strip loin as well.

Make sure the oil is lightly smoking over medium-high heat before adding in the beef to sear.

Roasted Onions Stuffed with Prosciutto & Parmesan

Roasted Onions Stuffed with Prosciutto & Parmesan

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Yield: 4 Servings
Gordon Hammersley / Fine Cooking issue 23

This is a great side dish for braised or roasted meats.

  • 4medium onions
  • 2TBS olive oil
  • 1½cups dry white wine
  • Kosher salt and freshly ground black pepper
  • 2sprigs fresh thyme
  • ⅔cup dry breadcrumbs
  • ½cup grated Parmigiano Reggiano
  • ¼lb prosciutto, coarsely chopped
  • 2TBS heavy cream
  • 1½tsp chopped fresh thyme
  • 1TBS chopped fresh flat-leaf parsley


Heat the oven to 425°F. Slice off the top quarter of the onions. Peel them and trim the bottoms just enough to make them sit flat.

Heat the oil in a heavy-based ovenproof skillet until hot. Put the onions, cut side down, into the pan and cook just the cut side until well browned, about 5 min. Take the pan off the heat. Turn the onions cut side up and pour the wine over them. Sprinkle them with salt and pepper. Add the thyme sprigs to the pan and bake the onions until just tender when poked with a knife, about 1 hour.

Remove the onions from the skillet (reserving the liquid in the pan) and let them cool slightly. With a spoon, scoop out the inside of each onion, leaving a rim 1/4 to 1/2 inch thick (about two layers of onion). Chop enough of the scooped-out onion to make about 1/3 cup.

In a medium bowl, mix the chopped onion with the breadcrumbs, Parmigiano, prosciutto, cream, chopped thyme, and parsley. Season with salt and pepper. Divide the filling among the hollowed onions, return the onions to the skillet with the liquid, and put the skillet back in the oven. Bake until the onions are very tender and the filling is hot, about 20 minutes. Serve with some of the pan juices spooned over the onions.

Chicken Parmigiana

Chicken Parmigiana

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Yield: 6 portions, simple to double
Scott Nowell

Early 90’s: This is Gayle and my variation on a Pillsbury recipe for Veal Parmesan. It needed a lot of fixing. We’ve been making it for many years and like it for its simplicity. Unlike a lot of Chicken Parm recipes, this is baked in the sauce rather than coated just before serving. The sauce for this is very simple and uses inexpensive canned sauce. You can certainly substitute your favorite sauce, but it will likely be a different dish.  That’s a double batch in the photo above.

  • Chicken:
  • 3boneless skinless chicken breasts
  • ¾cup grated parmesan cheese
  • ¾cup plain bread crumbs
  • 1egg beaten with 2 TBS milk
  • ½cup flour seasoned with salt and pepper.
  • vegetable oil
  • 1-2TBS butter
  • Sauce:
  • 1medium onion, chopped
  • 48 oz cans tomato sauce
  • 1tsp oregano
  • 1/8tsp freshly ground black pepper
  • Assembly:
  • 8oz grated mozzarella cheese
  • ¼cup grated Parmesan cheese

Trim and halve the chicken breasts to form equal sized pieces. You can pound the chicken to get a uniform thickness, but I usually don’t do that. They come out fine as-is. Season with salt and pepper.

Set up a coating station in 3 dishes or 1 dish or plastic bag for the egg and 2 for the dry mixes. Put flour, seasoned with salt and pepper in the first. Beat the egg and milk in the second and season with salt and pepper. Mix the grated Parmesan cheese with the bread crumbs in the third.

Dredge the chicken breasts in flour, shaking off excess. Dip in egg mixture to coat, then press into cheese and crumb mixture. Turn to coat on all sides. Set aside and repeat with the remaining breasts.

Heat a pan until hot, add 1 TBS each of butter and oil. Heat until butter stops foaming. Brown chicken in batches on one side, turn and brown other side. Arrange chicken in 9 x 13 inch baking dish.

Sauce: Discard used oil and wipe out the pan so remaining crumbs don’t burn. Add 1 TBS oil and heat over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent but not browned. Add the tomato sauce and oregano. Stir and heat until boiling.

While the sauce is heating, divide the Mozzarella and place on top of the chicken breasts. When sauce is hot, carefully pour over the chicken breasts. Top each breast with equal amounts of the remaining Parmesan cheese.

Bake:

In 375°F oven for 20 to 30 minutes or until the sauce is bubbling in the center of the pan and the chicken is 165°F in the thickest part.

-or-

In 300°F oven. Cover dish with foil and bake approximately 1 hour. Remove foil and increase heat to 400°F, and bake until cheese is browned, 5-10 minutes.

Serve with:
Starch: duh! Pasta, of course.
Veg: Salad

Pasta Primavera

Pasta Primavera

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Serves 6 to 8
Adapted from Crème de Colorado Cookbook

1994: This is a labor intensive dish, peeling and seeding tomatoes is a chore, but well worth the effort. I should probably title this Pasta Semi-Primavera since I really like the addition of both chicken and kielbasa. The original didn’t include any meat.

  • 4medium zucchini, sliced (3-4 cups)
  • 2cups small broccoli florets
  • 8-16oz pasta
  • ⅓cup pine nuts
  • ¼cup olive oil
  • 1TBS minced garlic
  • 4large tomatoes, skinned and chopped (about 4 cups)
  • 1cup snow pea pods, cut in half diagonally
  • ¼tsp salt
  • ¼tsp freshly ground black pepper
  • 4TBS butter
  • ½cup heavy cream
  • 1cup freshly grated Parmesan cheese
  • ¼cup minced fresh basil (or 1 tsp dried)
  • 1lb chicken, smoked sausage, kielbasa or combination. (Optional)

If using the optional chicken or sausage, cook and set aside.

Bring a gallon of water to a boil in 6-8 quart pot. When boiling add 1 TBS salt and stir.

While the water is heating, prepare a large bowl of ice water. Mix a couple of tsp of salt into the ice water.

Make a small X with a paring knife across the base of the tomatoes. Blanch the tomatoes in the boiling water for 1 minute. Remove and put in the ice water. This should cause the tomato skin toloosen and split at the X. Peal the skin starting at the X. Half the peeled tomatoes at their horizon and remove seeds with a spoon or your fingers. Chop the tomatoes. Set aside.

Blanch the zucchini for 1 minute in the boiling water. Remove from boiling water and plunge into the ice water

Blanch the broccoli for 3-4 minutes in the boiling water until crisp. Remove from boiling water and plunge into the ice water with the zucchini.

Remove the broccoli and zucchini from the ice water to another bowl. Discard the ice water.

Add the pasta to the boiling water and cook to al dente. Slightly under cooked is best.

While the pasta is cooking, spread the pine nuts of a cookie sheet and toast for 2-3 minutes under a broiler or in a toaster oven. Stir and toast for a few more minutes until golden. DON’T BURN the nuts.

Save a cup of the pasta water and then drain the pasta and transfer to the bowl used for the ice water. Add a little oil and stir to coat to prevent sticking.

In the pasta pot, heat the olive oil, add the garlic, tomatoes, zucchini, broccoli, snow pea pods, salt and pepper. Sauté for 2-3 minutes.

Add the pasta, meat, butter, cream, Parmesan, pine nuts and basil. Cook until heated through.

Toss/stir gently. Taste, adjust seasonings and serve.

Note: This dish does not freeze well

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Filo Tomato Tart

Filo Tomato Tart

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Yield: 20 3-inch squares
Sunset July 2007

Fantastic summer appetizer that is worth the effort.

  • 7sheets filo dough, thawed
  • 5TBS unsalted butter, melted
  • 7TBS grated Parmesan cheese, divided
  • 1cup very thinly sliced onion
  • 1cup shredded mozzarella cheese
  • 8roma tomatoes, sliced 1/8 inch
  • 1TBS fresh thyme leaves
  • salt and freshly ground pepper


Preheat oven to 375°F.

Line a large cookie sheet with parchment paper and spray paper with cooking-oil spray (or brush lightly with vegetable oil).

Lay 1 sheet filo on paper and brush lightly with a little melted butter. Sprinkle allover with 1 TBS Parmesan. Repeat layering 5 more times (with filo, butter, and Parmesan, pressing each sheet firmly so it sticks to the sheet below. Lay the last filo sheet on top, brush with remaining melted butter, and sprinkle on remaining 1 TBS Parmesan.

Scatter onion across filo, top with mozzarella, and arrange tomato slices in a single layer, overlapping slightly Sprinkle with thyme and salt and pepper to taste. Bake until filo is golden brown, 30 to 35 minutes. Cool 10 minutes, then serve.

Cheesy Asparagus Tart

Cheesy Asparagus Tart

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Yield: 4 – 6 servings
http://12tomatoes.com/rc-elegant-asparagus-tart/

March 2016: I found this posted on Facebook and it looked wonderful. It’s fairly simple to make and tastes great.

  • 1(17.3 oz) package frozen puff pastry, thawed
  • 1½lb asparagus, bottom 3-4 inches peeled.
  • 3cups assorted cheese, grated (2½ cups Swiss, ½ cup parmesan)
  • 2TBS honey Dijon mustard
  • 1TBS extra-virgin olive oil
  • 1-2tsp balsamic vinegar, optional
  • Kosher salt and freshly ground pepper, to taste
  • Hollandaise sauce, garnish


Preheat oven to 400º F and line a large baking sheet with parchment paper.

Take both sheets of thawed puff pastry and place them on lined baking sheet, overlapping them by 1 inch and pressing the seam gently to seal.

Use a paring knife to score a rectangle border 1 inch from the edge of pastry, then take a fork and pierce the dough all around the inside of the rectangle. (This allows steam to be released so the center of your tart doesn’t puff up, while the outside edges do.)

Place baking sheet in oven and bake for 12-15 minutes, or until golden brown and lightly puffed up.

Remove from oven and let cool 2-3 minutes, then brush honey Dijon mustard and balsamic vinegar onto the center of puff pastry. Evenly sprinkle assorted cheeses over the center of tart.

Take your asparagus and trim the ends so they fit into the center rectangle of tart. Lay asparagus out in a single layer, alternating the direction ot the tips with each row, then brush with olive oil and season generously with salt and pepper.

Return baking sheet to oven and bake for 20-25 minutes, or until pastry is golden brown and edges are puffed up, and asparagusis tender.

Remove from oven and let cool 5 minutes, then drizzle with hollandaise sauce, slice.