VEGETABLE-STUFFED BEEF ROLL (recipe, meat)

VEGETABLE-STUFFED BEEF ROLL M SERVES: 10-12

Each slice of beef resembles a beautiful mosaic tile made up of the varied colors of the vegetables, olives, and eggs.

Prep time: 60 min.   Browning: 10 min.    Braising: 2 ½ -3 hours   

Chilling: overnight   Slicing & Serving: 20 min.

Ingredients           

4½ pounds silver tip- ask your           

butcher to cut it into 1 long flat piece-       

½ inch thick                   

3 large carrots                   

2 large peppers- red/yellow

3 hard-boiled eggs

30 small pimiento-stuffed green olives

freshly ground black pepper

vegetable oil

2 boxes Pomi chopped tomatoes

2 cups water

1 large onion

2 bay leaves

½ cup white vinegar

pinch salt

Equipment

Butcher twine

Large skillet

Medium roaster with cover

Medium saucepan

Directions

1. Vegetables: Peel and trim carrots. Slice them into four strips lengthwise. Set aside. Rinse, core, and seed peppers. Cut them into 1/3 inch strips. Set aside. Quarter eggs. Drain olives.
2. Rinse meat. Stretch it out on a flat surface. Pat meat dry and grate black pepper all over it.
3. Arrange vegetables, olives and eggs in alternating rows crosswise over the meat.
4. Start at the short end and roll meat tightly. Push in any vegetables that squeeze out. Using butcher twine, tie the roast together in concentric circles at two inch intervals. Pat outside of roast dry. Set aside while you prepare sauce.
5. Peel and chop onion finely. Add chopped onion, tomatoes, water, bay leaves, vinegar, salt and pepper to saucepan. Bring ingredients to a boil, reduce to a simmer and cook for 10 minutes.
6. Preheat oven to: 350 F.
7. Pour ½ inch oil into skillet. Heat oil over medium-high flame. Carefully, place rolled roast in oil and brown on all sides. Transfer meat to roasting pan. Pour tomato sauce over and around meat. Cover pan and cook stuffed roast 2 ½ hours or until tender, Baste every 30 minutes.
8. When roast is done, remove it from roaster and place on a platter. Allow roast to cool before covering and refrigerating it. Refrigerate sauce separately. It will have the consistency of tomato marmalade. Refrigerate stuffed beef and sauce overnight.
9. Slice rolled roast into ¾ inch slices. Arrange slices in a single layer on a serving platter. Allow meat to come to room temperature before serving.
10. Remove fat from the top of tomato sauce, stir well and serve at room temperature with sliced beef.

Meatless Monday: Peach-Plum Galette (recipe, pareve)

Peach-Plum Galette P Serves: 8

What a perfect way to take advantage of summer’s bounty! The combination of luscious peaches and plums, both in taste and in color, can‘t be beat. I usually double the recipe and make two. There are never any leftovers!
Prep time: 30 min. plus 60 min for dough to rest  Baking time: 45 min.
Ingredients
Galette Dough
1 ¼ cups flour
¼ teaspoon salt
2 tablespoons sugar
½ cup unsalted non dairy margarine
3 tablespoons cold water
Fruit Mixture
1 ½ pounds ripe peaches and plums
1/3 cup sugar plus 2 tablespoons
½ teaspoon ground ginger
¼ teaspoon cinnamon
1 tablespoon flour
1 egg
Equipment
Electric food processor
2 mixing bowls
Cookie sheet lined with baking parchment
Rolling pin
Small pastry brush
Cooling rack
Long spatula
Directions

1. Insert steel knife in processor bowl. Add flour, salt and sugar. Process a few seconds.  Cut margarine into one tablespoon slices and add to processor. Pulse on and off until mixture resembles coarse crumbs.  With processor on, add water and process until dough forms at the side of the bowl. Scrape dough out of the bowl, wrap it in waxed paper and chill for at least one hour.
2. Prepare fruit about 15 minutes before you want to roll out dough and bake tart. If you add the sugar to the fruit too early, too much liquid will gather and you will have to drain it before add the fruit to the crust.

Place peaches in mixing bowl and cover with boiling hot water. Wait two minutes and remove peaches with slotted spoon. If peaches are ripe, the skin should come off easily. If they are slightly hard, you may have to use a sharp knife to help pull of the peel. Cut peaches in half, remove pits, and cut into five to six slices. Place in mixing bowl.  Rinse plums and remove all labels. Cut plums in half, remove pits and slice each half in 5-6 slices depending on the size of the plums. Add to plums in mixing bowl. Sprinkle fruit with sugar, ginger and cinnamon.  Toss gently.

3. Preheat oven to: 400 F.
4. Remove dough from fridge. Place dough directly on parchment covered cookie sheet.  Roll out dough about 1/8th inch thick and about 12 inches in circumference.
5. Mix one tablespoon flour with one tablespoon sugar. Sprinkle over the bottom of rolled dough.
6. Scatter fruit over the circle of dough leaving a two inch border all around.
7. Gently, pick up a piece of dough and start folding it over the fruit toward the middle. Continue folding dough over the fruit in an overlapping pattern. Press down lightly so that the dough adheres.
8. Beat egg well and brush over border of dough.  (Rinse brush and set aside.)Sprinkle with remaining tablespoon of sugar. Place in oven on bottom rack. Bake for 45 minutes or until crust is golden and fruit juices are running. Remove from oven and cool on rack.
9. While galette is cooling, take pastry brush and dip it gently into fruit juices and glaze top of fruit. Slide a long spatula under the bottom of galette and slide it on to a serving platter. Serve galette warm or at room temperature.

Note:  This galette can certainly be made with unsalted butter and served with ice cream for a dairy meal.

Meatless Monday: Zucchini and Feta Patties (recipe, dairy)

Zucchini and Feta Patties D Yield: about 18 patties

These are the lightest and most flavorful patties/latkes you will ever eat. Don’t skip squeezing the water out of the zucchini. You will be amazed at how much water comes out.  I’ve done it both ways.  The patties are much harder to form and fry if they are waterlogged. Follow the steps and you will be thrilled with the results. Although these patties are Turkish, I serve them for dinner with boiled potatoes mashed with olive oil, salt and pepper. They can be served for lunch with a big salad or as an appetizer/hors d’oeuvre with thick yogurt on the side.
Ingredients
3 medium zucchini
1 teaspoon salt
1 large onion
4 garlic cloves
½ cup olive oil
3 eggs
3 tablespoons flour
8 ounces feta cheese
½ teaspoon chili powder
1 small bunch each: dill, flat leaf parsley, mint
Freshly ground black pepper
Equipment
Electric food processor with shredder attachment
Colander
Large skillet
Slotted spoon
Directions

1. Wash zucchini and cut off the ends. Slice zucchini lengthwise and then in thirds cross wise. Insert zucchini into top of processor and shred.  Scrape shredded zucchini into colander. Sprinkle with 1 teaspoon salt and toss well. Let zucchini drain 15 minutes.
2. Peel and halve onion. Slice thinly. Scrape into a mixing bowl.
3. Peel and mince garlic. Add to onions.
4. Squeeze water out of shredded zucchini one handful at a time. Add to onions and garlic. Mix well.
5. Heat three tablespoons olive oil in skillet over medium-high flame. Add zucchini mixture and sauté until the vegetables start to brown. Remove from heat and cool 10 minutes.
6. Beat three eggs in mixing bowl. Add flour and beat until smooth.
7. Dice or crumble feta and add to egg batter.
8. Chop herbs so that you have about one cup of each-without stems. You can change the proportions if you prefer one to another. Add to batter.
9. Remove zucchini mixture with a slotted spoon and add to batter. Stir thoroughly. Sprinkle with chili powder and freshly ground black pepper. Stir again. Taste. Add more chili powder and/or pepper to taste.
10. Pour a thin layer of olive oil in skillet. Heat over medium high flame. Drop zucchini batter by tablespoon for smaller ones, by wooden spoon for slightly larger ones. Brown on one side three or four minutes or until firm enough to flip and brown again on the other side. Add more oil as needed. Remove from skillet and drain on paper towels. Serve warm.