Thursday, February 15, 2024

Beef and Cheese Strudel

Oops, I forgot the onions! Usually, this is Beef and Onion Strudel. When I put the strudel in the oven to bake I remembered the onions...

It was fine without the onions. 

1/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup butter
1 1/2 cups white onions, thinly sliced
6 ounces beef sirloin, sliced 1/8-inch thick
1 teaspoon flour
1 teaspoon brown sugar
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup beef broth
6 sheets of phyllo dough, thawed
Olive Oil for phyllo dough
Melted Butter for phyllo dough

Method -
Preheat oven to 375 degrees.

In a small bowl combine mozzarella cheese and 1/4 Parmesan cheese. 
Set aside.

Melt butter in a large skillet over medium heat. 

Add onions. Cook and stir until the onions are a rich, golden-brown color. 
Remove onions with a slotted spoon and set aside, leaving dripping in the pan.

Add beef to the skillet. 

Cook and stir until evenly browned; 2-3 minutes. 

Return onions and any juice to the skillet. 

Add flour, brown sugar, cumin, salt, pepper, and beef broth. 

Cook and stir (scraping the bottom of the pan) for 5 minutes or until almost all the liquid is absorbed.

Line a baking sheet with parchment paper.

Prepare the phyllo.
Unroll phyllo sheets and cover them with a lightly damp dish towel. 

Place one sheet of phyllo on the parchment paper. 

Brush with oil. 

Repeat for a total of 6 sheets of phyllo.

Spoon beef mixture down the center leaving about 1” at the top and bottom. 

Sprinkle with the cheese mixture.

Fold the sides over to cover the filling and fold the end in.

Flip the strudle over placing the seam side down. 

Brush the roll with butter.

Bake in preheated 375ºF oven for 20-25 minutes or until golden brown. 

Remove from oven to wire rack to cool slightly before serving.

Wednesday, February 14, 2024

Italian Baked Crusted Flounder with Pasta in Wine Sauce Pasta

Ever had that feeling of déjà vu with a recipe? Like it takes you back to memories of childhood dinners around the table? That's exactly what happened to me with Claudia's Italian Baked Crusted Flounder with Pasta in Wine Sauce from What's Cooking Italian Style.

Claudia's recipes always capture the essence of Italian home cooking, reminding me of the comforting meals my mom would put on the table. So, when I stumbled upon this flounder dish for Ash Wednesday, I knew I had to try it.

And let me tell you, it did not disappoint! The fish was baked to flaky perfection, its crispy breadcrumb crust infused with fragrant herbs. Each bite was a symphony of flavors.

Now, about the sauce. It was pure heaven! But as a self-proclaimed "butter watcher," I couldn't resist tweaking the recipe slightly. I used only one stick of butter instead of the two, but don't worry, I kept the wine flowing freely! The result? A rich, creamy sauce that perfectly complements the flounder without being overly heavy.

I opted for fettuccini for the pasta. I had a small enough portion for 2 servings.

The best part? This dish came together in a flash, only dirtying a couple of pans. Win-win! And let's not forget the rave reviews from the other side of the table. Every forkful was met with satisfied hums and requests for seconds.

So, would I make this again? Absolutely! It's a delicious recipe that's perfect for busy weeknights or special occasions. Plus, it's easily customizable – adjust the wine, herbs, or even swap the fish for another white variety. Give it a try, and I guarantee it'll become a new family favorite!

P.S. Huge thanks to Claudia for sharing her amazing recipe! You keep inspiring me to recreate those cherished flavors of home in my own kitchen.

Click here for the recipe.