Beef Roulade

Beef Roulade

by | Oct 4, 2019 | BEEF | 0 comments

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Grilled Beef Roulade arranged on a wooden platter and garnished with fresh basil.

Beef Roulade is a simple yet impressive entree of beef flank steak rolled with prosciutto, basil and provolone and grilled to perfection.

Simple flavours come together in this wonderful dish and it’s easier than you think. It can easily be prepped in advance making it great for entertaining or a weekend family meal.

Flattened flank steak layered with prosciutto, basil and provolone in preparation for Beef Roulade.

What’s important for this recipe is to flatten the flank steak as evenly as possible for ease of rolling and uniform cooking. You also need to season the meat well with salt and pepper.  Rolling the flattened meat as tight as possible to hold in the layered elements within is also important. Some cheese does seep out when cooking, so a tight roll will help keep everything in place and minimize the loss of melty cheese.

Be sure to have your grill or pan hot before adding the rolls. They only take 4-5 minutes per side, so you want the surface hot enough to brown the meat before it cooks. As with any meat, it’s important to allow the meat to rest for several minutes prior to serving, this will allow the moisture to settle back into the muscle rather than run all over your plate.

Flattened flank steak rolled and tied with basil, provolone and prosciutto and ready for grilled Beef Roulade.

By all means, you can grill the assembled and tied roll as one whole piece and slice to serve, but I prefer the individual grilled portions because you get more charred/seared meat per bite which to me means more flavour. And I’m always game for more flavour, enjoy!

Author:  Compelled to Cook

Beef Roulade
Print Recipe
    Servings Prep Time
    3-4 people 40 minutes
    Cook Time Passive Time
    10 minutes 3 minutes
    Servings Prep Time
    3-4 people 40 minutes
    Cook Time Passive Time
    10 minutes 3 minutes
    Beef Roulade
    Print Recipe
      Servings Prep Time
      3-4 people 40 minutes
      Cook Time Passive Time
      10 minutes 3 minutes
      Servings Prep Time
      3-4 people 40 minutes
      Cook Time Passive Time
      10 minutes 3 minutes
      Ingredients
      Servings: people
      Instructions
      1. Butterfly flank steak by laying flat and slicing in half lengthwise with the grain, stopping 1-2" before cutting all the way through.
      2. Open up flank steak like a book and place between two pieces of parchment. Pound flat with a mallet to an approximate 12"x8" rectangle. Try to flatten the seam to the same thickness.
      3. Season the flattened flank steak with salt and pepper and brush generously with Dijon mustard.
      4. Cover with prosciutto slices in an even layer. Arrange basil leaves in a single layer on top of the prosciutto. Top with an even layer of provolone cheese.
      5. With the prepped steak facing you lengthwise, roll up tightly. Secure with a few toothpicks to hold it while you tie it.
      6. Using butcher string, snugly tie the rolled steak at 1" intervals. Remove toothpicks and cut roll evenly between each piece of string, giving you about 8 one-inch rolls tied in the centre with string.
      7. Preheat grill to medium-high.
      8. Rub or brush prepared rolls on both sides with oil.
      9. Cook for 4-5 minutes per side for medium by grilling directly on the grill, using a mesh grill mat on the grill or by pan-frying. Allow to rest 2-3 minutes and serve.
      Recipe Notes

      -I have found that using grated provolone makes the roll easier to roll.

      -Using a mesh grill mat is convenient but not necessary.

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      Roasted Vegetable Soup

      Roasted Vegetable Soup

      by | Sep 27, 2019 | SOUP, VEGETARIAN | 0 comments

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      Roasted Vegetable Soup served in a black bowl with crusty bread.

      Get cozy with a warming bowl of Roasted Vegetable Soup.  This soup is perfect for your fall/winter line up with its earthy yet slightly sweet flavour.  It’s a wonderful blend of carrots, parsnips, apple and curry. 

      A sheet pan lined with roasted vegetable in preparation for Roasted Vegetable Soup.

      This Roasted Vegetable Soup blends up beautifully with cannellini beans and a splash of cream gives it a silky richness.  A well-blended soup comes from using quality ingredients, cooking everything until soft enough to blend, and finally, using a good quality blender makes a big difference.

      For a vegan option, use vegetable broth and substitute the cream for coconut milk.  The result is just as delicious, enjoy!

      Author:  Compelled to Cook

      Roasted Vegetable Soup
      Print Recipe
        Servings Prep Time
        8 cups 30 minutes
        Cook Time Passive Time
        80 minutes 15 minutes
        Servings Prep Time
        8 cups 30 minutes
        Cook Time Passive Time
        80 minutes 15 minutes
        Roasted Vegetable Soup
        Print Recipe
          Servings Prep Time
          8 cups 30 minutes
          Cook Time Passive Time
          80 minutes 15 minutes
          Servings Prep Time
          8 cups 30 minutes
          Cook Time Passive Time
          80 minutes 15 minutes
          Ingredients
          Servings: cups
          Instructions
          1. Preheat oven to 400°F.
          2. Toss parsnips, carrots, apple and garlic with 1 tbsp oil. Spread out on a large baking tray in a single layer. Roast for 40 minutes flipping once after 20 minutes.
          3. Meanwhile, heat remaining 1 tbsp of oil in a large pot or dutch oven over medium heat. Add diced onion and saute until starting to soften, about 5-7 minutes (don't brown).
          4. To the pot add the roasted vegetables, chicken broth, beans, curry paste, and salt. Bring to a simmer, cover and cook on low for 30-40 minutes until everything is good and soft.
          5. Remove from heat and allow to cool slightly 10-15 minutes. Puree mixture in a blender until smooth and silky. Return to pot and warm on low if needed. Stir in cream and white pepper. Adjust consistency to your liking with additional broth and season to taste with salt.
          Recipe Notes

          -letting the soup cool slightly before blending is not necessary, however, I find it a little safer than blending the scalding hot soup.

          -the amount of salt needed will be dependent on the saltiness of your broth.

          -makes about 8 cups of soup depending on your desired consistency.

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          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Scallops with Tarragon Cream Sauce

          Scallops with Tarragon Cream Sauce

          by | Aug 20, 2019 | APPETIZERS, FISH & SEAFOOD | 0 comments

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          A tarragon infused cream sauce is one of my favourites.  It’s so good on chicken and plump, juicy scallops.  Scallops with Tarragon Cream Sauce makes a wonderful appetizer, first course or even an entrée served over mashed potatoes.   As with most seafood, the scallops cook in minutes for a quick dish that’s simple to prepare but looks and tastes much more elaborate.  Your guests will be impressed.

          Seared scallops in a stainless steel pan resting on a metal trivet in preparation for Scallops with Tarragon Cream Sauce

          The key to this dish is to make sure the scallops get a good sear. The sear not only adds depth of flavour but helps to seal in the juices from the scallops. This is achieved by making sure the scallops are dry by patting with a paper towel and also by using a hot pan with hot oil. The other very important thing is not to overcook the scallops.  Overcooked scallops are tough and rubbery and it takes no time at all to go from perfectly cooked to overdone.  So have all your ingredients and equipment ready before you start and be focused on the dish while cooking to ensure they are not only seared properly but cooked for only a couple of minutes per side.  In other words, there’s no room for a bathroom break once those scallops hit the pan.

          But don’t be put off by a smidge of fussiness, this dish is very simple and uses the basic technique of deglazing the pan after removing the scallops, adding heavy cream and tarragon and reducing to create a gloriously silky sauce that will have you wanting to lick your plate.  Enjoy!

          Scallops with Tarragon Cream Sauce arranged on a metal platter that sits on a table napkin.

          Scallops with Tarragon Cream Sauce arranged on a metal platter that sits on a table napkin.
          Scallops with Tarragon Cream Sauce
          Print Recipe
            Servings Prep Time
            4 appetizers 15 minutes
            Cook Time
            13-15 minutes
            Servings Prep Time
            4 appetizers 15 minutes
            Cook Time
            13-15 minutes
            Scallops with Tarragon Cream Sauce arranged on a metal platter that sits on a table napkin.
            Scallops with Tarragon Cream Sauce
            Print Recipe
              Servings Prep Time
              4 appetizers 15 minutes
              Cook Time
              13-15 minutes
              Servings Prep Time
              4 appetizers 15 minutes
              Cook Time
              13-15 minutes
              Ingredients
              Servings: appetizers
              Instructions
              1. Pat scallops dry on both sides with a paper towel.
              2. Heat oil in a large skillet over medium-high heat. When the oil is hot add scallops and cook for approximately 2 minutes per side depending on size. Flip scallops and cook for an additional 2 minutes.
              3. Remove scallops to a plate and cover with foil.
              4. Over medium-high heat add wine to the pan and whisk to pick up any caramelized bits in the pan. Allow wine to reduce for 2-3 minutes.
              5. Whisk in heavy cream and tarragon and continue to reduce for about 5 minutes until sauce is reduced by half and has thickened. Remove from heat and stir in salt and pepper.
              6. Arrange scallops on a platter or serving dishes and drizzle each with a tablespoon of sauce. Serve immediately.
              Recipe Notes

              -makes about 3/4 cup of sauce.

              -you can use stainless steel, cast iron or non-stick skillets.  The key to a good sear is having the pan and oil hot and not overcrowding the scallops.

              -also delicious served as a main course over mashed potatoes.

              -makes 4 appetizer servings or 3 main-course servings.

              -using fresh tarragon is a must for this recipe.

               

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              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Spiced Rum Caramel

              Spiced Rum Caramel

              by | Nov 26, 2018 | CONDIMENTS AND SAUCES, DESSERTS, CAKES AND SQUARES | 0 comments

              Delicious doesn’t have to be complicated.  Spiced Rum Caramel signifies how only a few ingredients can be transformed into something amazing.  With its burnished colour, creamy texture and buttery caramel taste, it’s the perfect topping for ice cream, cakes and apples to name just a few. 

              There’s no need to ever buy store bought again, because making your own is easy with a little know how.  Mainly, you don’t want any sugar crystals to form.  NO stirring is key to help prevent sugar crystals forming on the side of the pan. Sugar crystals form when the hot sugar hits the cold pan side or cold whisk if you were to stir it. This, in turn, can cause the whole sauce to become crystallized. You can brush down the sides of the pan with water and a pastry brush if a few crystals start to form. 

              The second important thing is timing.  It takes seconds to go from a light amber colour to a dark, overcooked colour.  The goal is a deep amber colour and knowing where that is, comes by doing. It may take a try or two to know exactly where you like it.  If in doubt, it’s best to opt for a slightly lighter colour than to go too far the other way, which will have a bitter taste.  Your caramel will still be amazing. Enjoy!

              Author: Compelled to Cook

              Spiced Rum Caramel
              Print Recipe
                Servings Prep Time
                1 1/4 cups 10 minutes
                Cook Time
                12 minutes
                Servings Prep Time
                1 1/4 cups 10 minutes
                Cook Time
                12 minutes
                Spiced Rum Caramel
                Print Recipe
                  Servings Prep Time
                  1 1/4 cups 10 minutes
                  Cook Time
                  12 minutes
                  Servings Prep Time
                  1 1/4 cups 10 minutes
                  Cook Time
                  12 minutes
                  Ingredients
                  Servings: cups
                  Instructions
                  1. Assemble all ingredients prior to cooking.
                  2. Combine sugar and water in a medium-large saucepan (I used a 3 quart). Heat over medium-high until sugar is dissolved, gently swirling pan once or twice. DO NOT STIR. If any crystals form on the side of the pan, brush away with water and a pastry brush. Allow to cook at a boil until starting to turn an amber colour, about 10 minutes.
                  3. Once the outer edge starts to turn colour you can gently swirl the pan a couple of times to evenly distribute, once again, do not stir. When it becomes a deep amber colour, remove from heat and whisk in heavy cream. The mixture will bubble vigorously. Once it has smoothed out, whisk in butter and salt. Stir in rum. Pour into a sealable jar and allow to cool completely prior to storing in the fridge.
                  Recipe Notes

                  -If in doubt about the colour, opt for slightly lighter.  Going to dark will result in a slightly bitter/burnt taste.

                  -Makes about 1 1/4 cups and will keep in a sealed jar for up to a month in the fridge.

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                  I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
                  Cranberry Pork Rib Roast

                  Cranberry Pork Rib Roast

                  by | Nov 8, 2018 | PORK | 2 comments

                  Move over turkey, there’s another succulent, juicy, easy to carve meat in town.  Cranberry Pork Rib Roast is an excellent way to entertain and impress this holiday season.  Flavoured with rosemary, mustard and garlic, it roasts up beautifully in a couple of hours.  Served with a cranberry apple sauce gives it a wonderfully delicious holiday flare that’s sure to impress.

                  I love pork rib roasts for the bones.  They provide a little extra fat and flavour, plus, they help to keep the roast moist throughout the roasting process.  This stunning pork rib roast is just as much a showpiece as your golden turkey, it’s easy to carve and perfect for 6-10 people, depending on size and how you slice it.  Pork and apples are a natural pairing, which makes the cranberry apple sauce the perfect accompaniment to this lovely roast.  Enjoy!

                  Recipe source for Cranberry Pork Rib Roast:  Compelled To Cook

                  Cranberry Pork Rib Roast
                  Print Recipe
                    Servings Prep Time
                    6-10 people 30 minutes
                    Cook Time Passive Time
                    120 minutes 20-30 minutes
                    Servings Prep Time
                    6-10 people 30 minutes
                    Cook Time Passive Time
                    120 minutes 20-30 minutes
                    Cranberry Pork Rib Roast
                    Print Recipe
                      Servings Prep Time
                      6-10 people 30 minutes
                      Cook Time Passive Time
                      120 minutes 20-30 minutes
                      Servings Prep Time
                      6-10 people 30 minutes
                      Cook Time Passive Time
                      120 minutes 20-30 minutes
                      Ingredients
                      Pork Rib Roast
                      Cranberry Apple Sauce
                      Servings: people
                      Instructions
                      Pork Rib Roast
                      1. Preheat oven to 475℉. Pat roast dry with a paper towel and season generously on all sides with salt and pepper. In a small bowl whisk together remaining ingredients until smooth and rub evenly onto the roast. Place roast on a large baking tray or shallow roasting pan fat side up. Cook for 15 minutes in preheated oven then reduce temperature to 350℉. Continue to roast for 90-120 minutes or until a thermometer inserted in the thickest part reads 145℉. The meat will continue to rise about 10℉ as it rests.
                      2. Remove roast from oven and cover loosely with foil. Allow to rest for a minimum of 20 minutes before carving. For larger appetites, you can carve the roast into chops between the bones and serve. Alternatively, you can carve off the bones from the center loin, allowing you to slice the loin to your desired thickness. Cut the ribs between the bones and serve along side.
                      Cranberry Apple Sauce
                      1. Heat oil in a small saucepan and sauté shallots for 1-2 minutes until starting to soften. Add cranberries, apple, 1/2 cup water, white wine, brown sugar, rosemary and ginger. Allow to simmer gently, stirring occasionally until the cranberries are soft and the apples are tender. This will take about 20 minutes and most of the excess moisture will be evaporated.
                      2. Stir in jellied cranberry, cinnamon and salt, allowing the jellied cranberry to melt into the sauce. Adjust consistency with a tablespoon or two of water if necessary. The sauce can be made ahead and warmed gently for serving. Makes 1 3/4 cups of sauce.