Tuesday, January 17, 2017

Studio 5: Rouladen & Other Rolled/Stuff Meats

Sorry, Studio 5 have changed up their video server and until I get some answers you'll have to visit this link to watch the video...sadly, they had a screen shot showing when I was 'trussing' my rolls, so you'll have to you my photo tutorial below.  Thanks!

I'm not a big red meat eater, but come Winter (It's January here in Utah) and its accompanying cold weather, I'm just craving hearty, meaty meals.

My very favorite childhood meat & potatoes meal, compliments of my Mom, was Rouladen and I'm excited to share it with you today.  Consider it the German version of the quintessential American Sunday Roast, except with a unique tangy gravy that makes my mouth water just thinking about it!

But wait...there's more!  Almost every European country has their own version of a stuffed beef roll, so I'm sharing 2 more with you; one from Italy, called Braciole (pronouced 'bra'zhul) and then my own version of a French Roulade.  But don't stop there, I've been thinking of all sorts of creative versions and so can you!

But first, let's make Rouladen!

The most important part of any rolled beef recipe is the cut of beef.  This is a slow braising dish, so the best cut is the Top Round.  It'll cook in 1 1/2 hours, but you could instapot (Pressure cooker) in 15-20 minutes.

Make sure, even if it's labeled Rouladen meat that it is from the Top round.  Once I got Bottom Round and  it was not good!

Click on image to enlarge
German Rouladen
{this makes 6 large Rouladen or 12 mini Rouladen}

6 slices of Top Round, 1/8" thick and about 3-4" wide and 12-13" long
German Mustard (Sweet, sharp), or whatever mustard you have on hand
Kosher Salt & Freshly Ground Pepper
1 strip of bacon (or 2 if they are thin
Dill pickles, cut into spears
1 large Onion, chopped and sautéed (with butter)
Kitchen twine
Beef Broth
Tomato paste

Lay meat on  parchment paper or counter so narrow end is nearer to you.
Optional: pound with a mallet to further tenderize).
Spread top generously with mustard.
Sprinkle with salt & pepper
Lay bacon slice (s) along length of roll.
Place a few spears of Pickles at bottom narrow end.
Spoon some of the onions next to pickle.
Roll up beef, (see my photo tutorial below the recipe) starting at narrow end with filling.  Roll tightly, pushing ends in as you go.
Once completely rolled up, tie with kitchen twine (see photo tutorial or use toothpicks).
Sear well in a deep pan, until browned on all sides.
Place rest of onions in pan and cover with enough beef broth so it comes at least half-way up the Rouladen.  Add a Tbsp or two of Tomato paste.
Cook for 1 1/2 hours or until tender.
Remove Rouladen and thicken gravy with flour & water mixture.  Put through sieve for a smooth gravy.  Return to pan.  Keep warm until ready to serve.
Serve with Spaetzle and purple cabbage for a true German experience, or mashed potatoes and any vegetable works too!

A few tips

The most important thing is get the right cut of meat.  You'll need "rouladen meat", which is a long, thin strip cut from a Top Round.  Be careful that you don't get bottom round, as that will be tough and dry and unpleasant.

Ask your butcher (although I have seen it at Harmons") for Rouladen meat, as many strips as you want rolls.  Ask for 1/8" thin and about 3 - 4 inches wide and about 12 - 13 inches long.

Get Creative!

The following Italian & French versions and anything else you can think of follows the basic Rouladen recipe above with simple ingredient switches, as noted in the photos.

Braciole (pronounced 'Bra'zhul), which is rolled with Proscuitto, Pesto, Pine Nuts, Parmesan, Mozzerella, Parsley and garlic, then braised in your favorite tomato sauce and served with pasta.

I also did a French Roulade with Pork Sausage, Spicy grainy mustard, fresh herbs, Mushrooms, Garlic and Boursin Cheese.  Then braised in beef broth and some red wine.

For every stuffed beef roll you'll need 3 things.
  • Meat
  • Stuffing
  • Braising liquid

A few other ideas I'm dying to try...another day!  What are some of your creative combinations?
·         Sun Dried Tomatoes, Brie, parsley
·         Chorizo, goat cheese, apples, carrots
·         Mustard, Bacon, Blue Cheese, Pears

Monday, December 26, 2016

Q's Creative Cards: Perfect Chemistry Inside & Out!

I had so much fun designing this class!  Since I started designing my own die-cuts, the sky's the limit!  It all started with a chemistry vial and ended with a typewriter; and they all speak the language of Love!

As some of you know, I love a multi-purpose card!

'Perfect Chemistry' card class, of course, has two Valentine cards, but they could also make a nice anniversary or wedding card, or a platonic card for a loved one.

I've also included the always-needed birthday cards and a thank you/friendship card as well.  They are all unified by gold foil hearts & arrows, lace, charms and of course, thoughtful sentiments that make a card really special.  You'll be creating a fun Pop-up card with a super easy to follow (score & cut) template and crazy-cool aperture camera card with a secret insert.

As always, you'll get a step-by-step slideshow to walk you through each card. 
If you want me to ship the kit to you, please add shipping from the drop-down menu below.  Otherwise, I'll bring it to you in class!

Kit will begin shipping January 13th!

Perfect Chemistry

Class Schedule 

Mon., Jan. 16th        Sandy Hobby Lobby                   2 - 4 pm
Jan. 17th        South Jordan Hobby Lobby        5:30 - 7:30 pm
Jan. 18th        South Jordan Hobby Lobby        10am - noon
Jan. 18th        West Valley Hires Big H              6 - 8 pm
Jan. 19th     American Fork Senior Center      6 - 8 pm
Jan. 20th      Layton Hobby Lobby                  10am - noon
Jan. 20th      Layton Hobby Lobby                  2 - 4pm
Jan. 20th      Layton Hobby Lobby                  5:30 - 7:30 pm

What you'll need: 

Adhesives:  Roller-type adhesive for putting cards together.  

regular Foam squares, THIN foam squares, 1/2" foam roll and 1/8" foam strips.

Mini Glue dots and Scotch tape.

Tools & Supplies:
Scissors (long & fine-tipped)

Paper Piercer

Pumice Stone Distress Ink & Sponge
Silicon Craft Mat for distressing
Large lid or small container to place small items from kit

Gold Stickles (glitter Glue)

If you have any questions, please let me know.
...and would love if you posted these pictures to Pinterest!

Thursday, November 10, 2016

Studio 5: Dinner Dice Challenge

I just didn't want the green beans.  I love food.  Pretty much all food, but NOT green beans.  I can eat them, and I do like how my Sister-in-law prepares her Haricot Verts, but I don't buy them  and I would never order them.  So...relief! I didn't get green beans, in fact, I kind of lucked out!

In case you are wondering 'what the heck' I'm talking about... Studio 5 did a Dinner Dice Challenge all this week.  Cooks (that's me!) came into the Studio, rolled the dice to find out which ingredients we would have to cook with and then we had 45 minutes during the show to 'whip' something up!

I loved this idea.  I'm not much of a recipe gal, I'm an open the fridge, connect the dots, create kind of gal.  This is more fun, more creative and takes less time too!

I'll post the video here in a few hours so you can watch what I rolled and how it turned out!

In the meantime, let me share a couple of my "lifelines".  They allowed us to bring in 3 items from our own kitchen.  Things we rely on when cooking like this.  I brought two confits.  A confit is basically a method of preserving food. 

Typically you cook and then cover the food in oil.  You may have heard of Duck confit (Oh My...so good).  In this case, I made a Roasted Tomato Balsamic confit and a Garlic confit.  SO easy and SO delicious.  It adds a punch of flavor to pretty much anything you cook.

Garlic Confit

Garlic confit is as simple as super slow (as in poaching...lowest temperature possible) cooking garlic in oil for a few hours.  Place in a jar.  Keep in the fridge.  Now you have super flavorful garlic oil AND mellow garlic all ready to add to just about anything.

Here's an easy way to get a lot of garlic peeled quickly! I used 3 bulbs for this recipe.

Crush you bulb with the palm of your hand until it breaks apart.  Remove the cloves and place in a jar. Place lid on jar and shake vigorously until it looks like the peel are coming off.  

Poor garlic out of jar and remove peels.

Now...there are some other great ways to remove peels easily.  Here's one I enjoyed from Youtube, same concept, but using 2 bowls instead.  I also heard that putting them in the microwave for 30 seconds make them come off easier as well.  The trick here is to keep the clove as intact as possible.

If I'm using fresh garlic, just a few for a recipe, I will go ahead and smash the whole clove with the flat side of my large knife.  In this case, I'm going to chop up the entire clove anyway, so smashing it gives it a head start releasing all it's garlic loveliness.  

Roasted Tomato Balsamic Confit

I found a recipe for this on our recent, ubiquitous source of food info...the Facebook!  Seriously, one of best things I do in my kitchen.

If you grew tomatoes in your garden, this is the way to go!  If not, I've still done this in winter with Costco tomatoes and they were still good. 

Amazingly, it's November and I still have tomatoes in my garden, we just haven't had a hard frost, but I think one is coming next week, so I better finish picking them!

Because it's late this batch used smaller tomatoes than during the summer. 
No biggie, doesn't matter the size.

Place parchment down on a baking sheet (makes clean up a lot easier).  Cut ends off of tomato.  Just a thin slice off the smooth side so it lays flat.  Arrange on sheet.

Drizzle (or brush) generously with olive oil.  Sprinkle lightly with balsamic vinegar (this is optional...I've also made them without the vinegar, but wow, what a punch of flavor with the Balsamic!).  Sprinkle with kosher salt and freshly ground pepper.  Also, optional, but very good is to add chopped garlic to the tops and a sprinkle of dried oregano, thyme or your favorite herb.

Two ways to cook them.  High & Fast OR Low & Slow.  You'll get a slightly different product depending on which way you cook.  The low & slow will have a more dehydrated (almost sun roasted look) to the tomato.  I like them to be a bit juicy still, so I opt for 425 F for 45 minutes or so.  For Low & Slow, go 250 for 2 hours.

Here's what you DO NOT want to do.  THINK you can go do an errand while they are roasting, be later than you thought and end up overcooking them (hence my picture above).  LOL

The black is simply the sugar in the Balsamic burning, you won't end up using that anyway.  It should, however, not be black and you should see juices run if you're cooking it properly.  Don't leave the kitchen, hang out and keep an eye on them.  I just didn't have time to do another batch before the show.

Place tomato halves into a large mouth jar.  If some tomatoes are peeking through the liquid at the top, add enough olive oil so it is covered.

Keep in the fridge for a week or two or you can also freeze the bottles, or using a pressure cooker, can them so they are shelf stable.

How to use these little beauties?  So many ways!  I had one friend make these and she said they were eating them with every meal.  

Breakfast: On a fried egg, or Egg sandwich.  

Lunch:  add a few to a pot with some vegetable or chicken broth and something to make it creamy (milk, cream, coconut milk), puree for a wonderful tomato soup.  Don't add seasoning to this until you taste it at the end, as the tomatoes are already seasoned heavily.

Dinner: Same concept as above, but this time keep it thicker to make a lovely Rose sauce for pasta.  On a crostini, bruschetta, mexican sauce for enchiladas etc...


Saturday, November 5, 2016

Q's Creative Cards: Christmas Delivery!

Oh, this class makes my heart happy!  

The best part of Christmas giving! This class is all about delivering Christmas Joy... whether by adorable pick-up truck, wheel barrow, snowman, at your doorstep or that old-fashioned mailbox!

Shaped cards, Plaids, wood grain, all the little details and sweet sentiments.   You'll love putting these pre-cut cards together, of course, with help from the step-by-step slideshow, making it SO easy!

Order & Email me to sign up for class, or Order & add shipping to have the kit delivered to your home.  Kits will begin shipping Oct. 28th.  Order 2 or more Kits (any Christmas, but some are very limited quantity) and get FREE shipping.
(Example: Use drop-down menu to see all options.)

Christmas Delivery

Class Schedule 
Tues., Nov. 1st        South Jordan Hobby Lobby        5:30 - 7:30 pm
Nov. 2nd        South Jordan Hobby Lobby        10am - noon
Nov. 2nd        West Valley Hires Big H              6 - 8 pm
Nov. 3rd     American Fork Senior Center      6 - 8 pm
Nov. 4th      Layton Hobby Lobby                  10am - noon
Nov. 4th      Layton Hobby Lobby                  2 - 4pm
Nov. 4th      Layton Hobby Lobby                  5:30 - 7:30 pm
Nov. 7th        Sandy Hobby Lobby                   2 - 4 pm

What you'll need: 

Adhesives:  Roller-type adhesive for putting cards together.  

Foam squares, THIN foam squares, 1/2" foam roll and 1/8" foam strips.

Mini Glue dots and Scotch tape.

Tools & Supplies:
Scissors (long & fine-tipped)

Paper Piercer

Exacto Knife & Cutting Mat
Gathered Twigs Distress Ink & Sponge
Silicon Craft Mat for distressing
Large lid or small container to place small items from kit

Gold Stickles (glitter Glue)

Fine Tipped Black Marker (for eyes)
6" ruler & Pencil

If you have any questions, please let me know.
...and would love if you posted these pictures to Pinterest!

Studio 5: Spicy Corn Fritters

Contact Me

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Favorite Quote

"The art of being
HAPPY lies in the
POWER of extracting
happiness from
COMMON things."
~Henry Ward Beecher



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