YumSugar

Definition: Roulade

YumSugar — Mon, 02 Feb 2009 15:00:14 -0800

Roulade
A European dish of meat rolled around a filling, such as cheese, vegetables, or other meats. The meat is often browned and simmered in liquid, then sliced into rounds and served. A roulade can also refer to any rolled dish, from a jelly roll cake to sushi.

You may recall this preparation from a recent episode of Hell's Kitchen.

Source

Sunday Dinner: Turkey Breast Roulade with Mushrooms and Pancetta

YumSugar — Sun, 18 Nov 2007 01:11:11 -0800

If you're looking for an alternative to a traditional roasted turkey, you may want to consider a turkey roulade. I found this recipe for a rolled turkey breast - get your butcher to double butterfly it ahead of time - filled with crimini, porcini and pancetta. It looks wonderfully gourmet and will be sure to be a hit on Thanksgiving. If you can't wait until then, start your feasting today, get the recipe, just read more

Turkey Breast Roulade with Crimini, Porcini, and Pancetta
From Bon Appetit November 2004

1 cup water
3/4 ounce (about 3/4 cup) dried porcini mushrooms

4 ounces thinly sliced pancetta (Italian bacon), coarsely chopped
4 tablespoons vegetable oil, divided
6 ounces fresh crimini mushrooms, coarsely chopped
1/2 cup finely chopped onion
1/4 cup chopped fresh Italian parsley
1 tablespoon chopped fresh rosemary
1/2 teaspoon fennel seeds, crushed
2 cups fresh breadcrumbs made from crustless French bread

1 2 3/4-pound turkey breast half with skin, boned but skin left intact, double butterflied
2 cups (about) low-salt chicken broth
4 tablespoons (about) unsalted butter, room temperature, divided

2 tablespoons all purpose flour
1/4 cup dry white wine

Bring 1 cup water and dried mushrooms to boil in heavy small saucepan. Remove from heat. Let stand until soft, about 30 minutes. Drain, reserving soaking liquid. Chop mushrooms.
Sauté pancetta in heavy large skillet over medium heat until crisp, about 10 minutes. Using slotted spoon, transfer pancetta to paper towel to drain. Add 2 tablespoons oil to drippings in skillet. Add crimini mushrooms and onion. Sauté until mushrooms begin to brown and no liquid remains, about 8 minutes. Remove from heat. Stir in pancetta and chopped porcini, then parsley, rosemary, and fennel seeds. Mix in breadcrumbs; season stuffing to taste with salt and pepper. Mix in enough reserved mushroom-soaking liquid by tablespoonfuls to moisten (about 3). Cool stuffing completely.
Cover opened turkey breast with waxed paper. Using rolling pin, pound to 1/2-inch-thick rectangle (about 14x10 inches). Remove waxed paper. Sprinkle turkey with salt and pepper. Spread stuffing over, leaving 1-inch plain border. Sprinkle with additional mushroom-soaking liquid if dry. Starting at 1 long side, roll up turkey jelly-roll style. Secure with metal turkey-lacing pins. Tie roll crosswise with kitchen string every 1 1/2 to 2 inches to hold shape. Tie roll once lengthwise to secure ends. Remove metal pins. (Can be made 1 day ahead. Cover and chill.)
Preheat oven to 375°F. Heat remaining 2 tablespoons oil in heavy large ovenproof skillet or heavy roasting pan over medium-high heat. Brown turkey roll on all sides, turning often, about 12 minutes. Pour 1/3 cup broth over. Brush with 1 teaspoon butter. Cover skillet with foil. Roast turkey 30 minutes, basting 2 more times with 1/3 cup broth and brushing with 1 teaspoon butter. Remove foil. Roast until turkey is brown and thermometer inserted into center registers 170°F, basting with broth and brushing with more butter occasionally, about 15 minutes longer. Transfer turkey to platter; tent loosely with foil. Reserve skillet or pan.
Strain pan juices into 2-cup glass measuring cup. Add more broth, if necessary, to measure 1 1/4 cups liquid. Blend 2 tablespoons butter and flour in small bowl. Place roasting skillet or pan over medium-high heat. Add 11/4 cups pan-juice mixture, wine, and remaining mushroom-soaking liquid, leaving any sediment in bowl. Simmer 5 minutes, scraping up any browned bits. Gradually whisk in flour paste. Simmer until gravy thickens, whisking constantly, about 3 minutes. Season with salt and pepper.
Remove strings from turkey. Cut roast crosswise into 1/2-inch-thick slices and serve with gravy.

Prep tip: Ask your butcher to prepare the turkey for the roulade by double butterflying the breast to make a large, thin rectangle.

Print recipe with images | without images

Turkey Roulade Two Ways - Beginner and Expert

YumSugar — Wed, 18 Nov 2009 05:50:33 -0800

This Thanksgiving, surprise guests by offering a main dish that's a slight departure from the typical turkey roast: a turkey roulade. In case you aren't familiar with the term, it merely refers to any kind of meat that's been rolled around a filling and then cooked. The result? A platter that looks more elaborate and grand than any run-of-the-mill roasted turkey.

Ironically, despite the dish's opulent appearance, a roulade is rather simple, and can make for an ideal entree at a beginner's Thanksgiving. Lean on gourmet canned vegetables, like marinated artichokes and mushrooms, to create the filling for your rolled turkey. Or, if you're up to the challenge, make a traditional roulade that's served with from-scratch stuffing and a cider gravy. Does either interest you? Then read more.

Let's Dish: What Kind of Turkey Are You Having This Year?

YumSugar — Thu, 19 Nov 2009 14:00:49 -0800

Right now at the office, there are few things that PartySugar and I can talk about besides our Thanksgiving menus. For the first time ever, Party's making a deep-fried turkey, and she can't stop obsessing about it! This year, for some reason, I'm not really feeling Thanksgiving traditions, so I'm mixing it up with a bacon-wrapped, mushroom-filled turkey roulade. And Sugar staffer Alexis is going the classic route, with a buttered, basted, stuffed roast turkey. What kind of bird are you having this year?

Southern Side: Creamed Collard Greens

YumSugar — Wed, 18 Nov 2009 12:50:11 -0800

I'm a little sick of the traditional Thanksgiving meal. That's why this year I plan on serving slightly different versions of old favorites - like a turkey roulade instead of a whole roasted turkey, for instance.

Rather than the usual green bean casserole, I'm reaching for a neo-Southern riff on the creamed spinach standby, and plan on impressing guests with creamed collard greens. Unlike creamed spinach, this vegetable side isn't swimming in heavy cream; the cream adds subtle body, while smoky bacon rounds out the collards' bitter character.

But the pièce de résistance is really the crispy, cheesy crumb topping. Be sure to make a generous amount, because the more, the better. Add a new tradition to your meal when you keep reading

Hell's Kitchen - 3.9 Recap

partysugar — Tue, 31 Jul 2007 10:59:30 -0700

With the final three contestants left on Hell's Kitchen, last night's episode was by far the most emotional. The chefs proved themselves worthy with a stellar dinner service and seamless teamwork. The tables were turned as Ramsay challenged Bonnie, Jen, and Rock to run the pass (translation: shouting out the orders as they come in, one risotto, two wellingtons, etc). For all this and more - including who paid the cheffies a surprise visit - read more

After last week's double elimination, the final three are tired, overwhelmed, and nervous. Rock apologizes to Jen and they hug out all their differences. The following morning an uncharacteristically cheerful Ramsay (did he seem oddly happy during the entire episode?? Perhaps it's because he knows it's almost over...?) introduces his life long mentor and favorite chef, his mom. Then it's comfort food test time for Bonnie, Rock, and Jen as each randomly choose a classic, all-American dish to recreate. The task is to turn homemade into gourmet. Bonnie selects franks & beans and struggles with the recreation (was that a dumb blonde moment or what when she called frank & beans British???), Jen ends up with fried chicken, and Rock picks spaghetti and meatballs. After the hour of cooking time is up, they are shocked and delighted to see that their mothers will be judging the dishes. The moms don't know whose dish is whose and declare Jen's fried chicken roulade as the winner. She and her mom are taken to a nice little lunch with Ramsay and his mother, while Bonnie and Rock are left to bond and clean the dorms.
Excited and confident, the finalists enter the kitchen the next day ready to face the biggest dinner service of their lives. Ramsay informs that they will each have a chance to control the kitchen as they would in the role of executive chef. During the prep, he calls each finalist over and gives them a little scenario where he is a cook and has messed up. Bonnie yells successfully mimicking Ramsay, Rock lacks true assertiveness, and Jen sounds whiny and annoyingly repeats, "I've been a cook for 15 years," too many times. The service begins on the right foot and food goes out perfectly seasoned and wonderfully cooked.

Ramsay gives the sous chefs permission to screw up the orders by purposely forgetting ingredients or preparing a dish improperly while the finalists have a hand at pretending to be chef. Jen fails the test when she almost sends out crab spaghetti with no crab. She redeems herself when she realizes the risotto is overcooked. Rock notices the monkfish lacks prosciutto but works too slowly. Bonnie incorrectly calls out the dishes at first, but catches her stride after sending back a poorly crisped squab. When the dinner service is over, Ramsay sends the finalists back to the dorms to evaluate their performance. At elimination Bonnie, Jen, and Rock are given a moment to say why they should be in the final two. Ramsay tells Rock he has made it into the last round and sends home Jen. As a reward for making it this far, he grants Bonnie and Rock some time with their families.

Here are my favorite five Ramsay quotes to tide you over until next week's battle between Beauty & the Beast:

Rock, no cursing please - never ever in front of your mom.
Roasted lobster finished with shavings of black truffle with aged Parmesan cheese.
What's more American than a hot dog?
It separates the difference from a cook and a leader. You run the kitchen or the kitchen runs you.
That sounded like a drunk country western singer! You're in love with your golden retriever. I just put it in the microwave and blew it up!

As always, before we part, a few things to ponder: what comfort dishes were under the other two domes? Maybe I've watched far too many reality shows, but wasn't it so obviously that their moms would judge?? Do you think it was really the best dinner service ever or was it the editing???

Image Source

What Is This Kitchen Tool?

YumSugar — Sun, 29 Apr 2007 00:13:47 -0700

It's time to play, What Is This Kitchen Tool!

I'll give you one clue, this one is flexible.

To find out what it is, read more

This wacky device is actually called The Foodloop. It was designed as reusable kitchen string. Made from food safe silicone, the Foodloop is heat resistant to 675F and can be used in the freezer too (just don't put it over an open flame).

Looks like it could be pretty interesting, sort of like a food safe zip-tie. Say bye-bye fancy french knots! The website shows it wrapped around roulades, fish, leeks and more. Available for $14.95.

Yummy Links: From Kisses to Hot Cross Buns

YumSugar — Thu, 29 Mar 2007 11:58:59 -0700

Discover the difference between Hershey's Kisses and Hershey's Chocolate Truffle Kisses. - Candyblog
The Discovery Health channel is giving Nathan Lyon, from last year's The Next Food Network Star, his own show: A Lyon in the Kitchen (oh and it starts tonight). - Serious Eats
I've recently discovered that I really enjoy parsnips and now I have a new recipe to try: parsnips boiled in sap. - Cookthink
I love lamb. I love tagines. I especially love lamb tagines - Spiceblog

Maybe I'll skip the baking this week and make some tasty, tasty salted butter and chocolate caramels instead. - Tartelette
Now you can take your drink wherever you go, introducing liquor flask sandals from Reef. - Liquor Snob
Unless you're a vegetarian, you're probably going to want a drool guard before looking at these German Beef Roulades. - What's For Lunch Honey
Learn how to make Hot Cross Buns just in time for Easter. - Becks & Posh
And finally, for weeks I've been meaning to point out the bacon alarm clock - now you can wake up to the smell of cooking bacon. - Daily Olive