Roulade à la Rémoulade
Thursday 19 November 2015 — Category: Cooking & Food
Earlier this year I signed up for e-mails of weekly specials from the local grocery store chain Market of Choice.
Their most recent e-mail mentioned some round steak (a.k.a. London broil) on sale (one-third off!), from the Oregon ranchers’ co-op Painted Hills Natural Beef.
It also suggested asking the butcher to cut the meat into ¼-inch slices to make beef roulade. My Swiss wife, Catherine, had made that dish quite a number of years ago, so the prospect of enjoying it again sounded wonderful.
Yesterday Catherine spent a couple of hours in the kitchen putting together a deluxe roulade meal for the family. There was quite a bit to do: prepare the inner ingredients for the roulade, assemble the roulades and tie them up with string, invent a sauce (based on leftover tomato juice from my homemade pizza sauce, red wine, cream and spices), peel and cook the potatoes and carrots, steam the green beans, and more! Fortunately, Catherine delights in these domestic tasks which so many modern women despise.
In the photo to the right you can see the lovely spread on my plate: beef roulade topped with my homemade Sour Pickle Rémoulade sauce, mashed potatoes drenched in the awesome roulade sauce she made from scratch, and green beans and carrots.
This next photo shows a close-up of the main attraction: a succulent beef roulade topped with my homemade rémoulade sauce. Now that is a sight for sore eyes! What’s more, it tasted even better than it looked!
Once again, dollar for dollar, the home kitchen vanquishes the restaurant! With a bit of imagination and effort, you can enjoy gourmet-quality dining at home, have the satisfaction of making it yourself, and save a lot of money. What more could you ask for?!
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