In honor of our NEC’s We Are The World event, we’re serving up some internationally flavored recipes for you this month. Both Elizabeth and Frankie incorporate some of their family history into each recipe. Remember also that on April 21st, you’ll have a chance to share a recipe of your own from your heritage at FoodFest! Taking place at 5pm in the Student Lounge, NEC will reimburse you for the ingredients – so turn up and experience some new tastes as well whilst you bring your unique palate to the table!
by ELIZABETH WENDT
Third-year BM Voice
German Rouladen are a staple of German comfort food. Pickles, onions, and bacon create a flavorful filling for tender beef, and it all is drenched in rich brown gravy.
12 slices of thin-sliced top round beef (should be approximately 10” long , 4” wide, and 1/4” thick)
1 lb thick-sliced bacon, excess fat removed, diced
1 onion, minced
8 oz bread and butter pickle slices, chopped
3 tablespoons vegetable oil
3 cups beef broth
1/4 cup flour
1/3 cup water
Salt and pepper, to taste
1. Lay out each slice of beef and season both sides with salt and pepper.
2. Spread about a tablespoon of each the bacon, onion, and pickles on each. Roll the meat up tightly and secure with cooking string or toothpicks.
3. Heat the oil in a large, high-walled pan over medium-high heat. Place the rolls in the pan. It is okay if they are packed in somewhat tightly, they will shrink a bit when they cook and free up more space.
4. Sauté the rolls on each side until browned. Add the remaining pickles, onions, and bacon to the pan in between and around the meat.
5. Add a bit of the beef broth, and try to scrape up and mix in any browned drippings at the bottom of the pan. Add the rest of the broth and bring to a boil. Let boil for one minute, and then reduce the heat to a simmer and cover for an hour to an hour and a half.
6. Remove the meat from the pan. Tent aluminum foil over the plate with the meat in order to keep it warm.
7. Stir together the flour and 1/3 cup water until smooth. Slowly pour this mixture into the gravy to thicken, stirring constantly. Bring the gravy to a boil as you stir, and keep boiling and stirring until the gravy has reached the desired consistency.
8. Remove the toothpicks or cooking string from the meat. If you used toothpicks, be especially careful when removing them. The Rouladen should be extremely tender and you don’t want them to fall apart too much.
9. Return the meat to the gravy and heat for about 5 more minutes. Serve warm.
1 hour 30 mins
1 hour 50 mins
by FRANKIE YU
Second-year MM Trombone
I wasn’t really a big fan of cauliflower before (it always seemed like a strange vegetable…), but this way of preparing it is so easy. Bonus: as it turns out, cauliflower is very beneficial to our health as it contains lots of antioxidants as well as being great for cardiovascular support.
Cuisine: Asian American
1 head of cauliflower
1/3 cup olive oil
1 teaspoon sesame oil
3/4 tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoons sriracha
1. Oven: 400 F
2. Cut the cauliflower into 1 inch florets, wash and let dry.
3. In a larger bowl combine the liquid ingredients and whisk together.
4. Gently stir in cauliflower and fully coat with the marinade. Let the cauliflower sit for around 15 minutes to really soak in the flavors.
5. Lay out cauliflower onto a baking sheet and stick in the oven for 10 minutes.
6. Take out and stir, and put it back in the oven for another 10 minutes.
7. Now it’s ready to serve!