Posts
sooooooo being stuck in the house I decided to play.
I usually get in this sort of mood when they weather is not so desirable and I have lots of time.
I was very lucky that I had gone shopping before the storm- this way I had an assortment of different ingredients in the house to pick from.
foto courtesy of the web
The beautiful leaves of the kale plant provide an earthy flavor and more nutritional value for fewer calories than almost any other food around. Although it can be found in markets throughout the year, it is in season from the middle of winter through the beginning of spring when it has a sweeter taste and is more widely available.
A non-heading member of the cabbage family (the Brassica family) a group of vegetables including cabbage, collards and Brussels sprouts that have gained recent widespread attention due to their health promoting, sulfur-containing phyto-nutrients. Kale has a mild, cabbage-flavor. Kale has long ruffled leaves that resemble large parsley sprigs with hues that vary from lavender to chartreuse. The variety most common in the
Season: available year-round
How to select: Choose richly colored, relatively small bunches. Avoid limp or yellowed leaves.
How to store: Keep in the coldest part of the refrigerator 2-3 days, after that the flavor becomes very strong and the leaves limp.
How to prepare: Remove the tough center stalk before use.
Matches well with: bacon, cheese, cream, garlic, lemon, olive oil, onions, potatoes
Garlic 2 cloves diced
Onions 1-diced
Celery 1 stalk diced
Kale 1 cup
Parsley diced
Tomato sauce ¼ cup
Salt
Pepper
Parmigiano ¼ cup
To make the next cut, press the flat side of your knife against the inside of that flap. Using the tip of the knife, make a 2-inch downward cut along the entire length of the roast. Now place your knife, blade down, into the cut you have just made. Create your second “book cover” by cutting back through the remaining thick part of the meat with a horizontal cut just like the first cut you made, to within ½ inch of the side. Open that flap. You should have one flat piece of meat about 1 inch thick.
Place plastic wrap or butcher paper over the meat and gently pound it with a meat pounder or other heavy object such as canned tomatoes, to a thickness of about ½ inch. The meat should be one relatively flat piece. If it does not lay flat, make small cuts in the thickest parts; this will help. Salt and pepper both sides of the meat. Cover and refrigerate for at least 1 hour and up to 8 hours.
Prepare your stuffing mixture: In a in a saute pan add
olive oil and garlic, and celery and onion.. Set aside.
To prepare the kale: Heat 1 tablespoon of the oil in a large sauté pan over medium heat. Add the kale, cover and cook, stirring occasionally, until it is tender but still firm to the bite, about 10 minutes (if it is sticking to the pan, add a little water). Set aside to cool.
Preheat the oven to 375°F.
To assemble: Place the roast on your work surface with one long side closest to you. Carefully spread the mixture over the meat, leaving a 1-inch border around
the roast.
Starting at the side of the meat closest to you, gently roll the meat away from you to enclose the filling. Using kitchen string, tie the roast about every 1½-inches to make sure it stays closed.
In an ovenproof sauté pan large enough to hold the meat,
warm the remaining 2 tablespoons oil over medium-high heat. Add the roast and, using tongs, turn constantly to brown it evenly on all sides. This will take about 10 minutes. Once the outside of the meat is light brown, transfer the pan to the oven. (you can add a bit of chicken broth to your pan if you like so making a gravy will be a bit easier later)
Slice and serve.
