[identity profile] silmaril.livejournal.com posting in [community profile] df_recipes
(Cross-posted to [livejournal.com profile] df_recipes.)

This Sunday, there was Yum.

Last Wednesday, my labmates and I had taken a graduating co-worker to lunch at nearby Hank's Tavern & Bar, a non-chain restaurant that trusts its food enough to have Food Network on one of the wall TVs. Rachael Ray was making this, which I thought I could adapt a bit.

If the grocery had top or bottom roast meat, I'd get some, but by the time I got there they were down to some thinly-sliced steaks. It was not the ideal meat for what I had in mind, but I had to make do with it. I also bought goat cheese (because I don't like ricotta much and wanted something with a stronger flavor), parmigiano-reggiano (which, surprisingly, didn't clash with the goat cheese), garlic and a bag of spinach.

At home, I chopped some spinach really thin, crumbled the goat cheese and grated the reggiano in amounts close to what the recipe gives. I made a mix with these, two cloves of finely chopped garlic, very little salt and black pepper and some nutmeg. I wrapped the steak around this mixture, and skewered the wraps liberally with toothpicks to hold them closed. Put them on a tray and shoved them into 400-F-preheated (200 C) oven. I took it out after 20 minutes, but to be fair, it probably would have been done (and better) after 15. As it was, also since I did not have a cut exactly suited to roasting, it was just a bit dry on the outside.
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Darkfriend Recipes

August 2010

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