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Stuff It – Part III

Leslie — Fri, 19 Feb 2010 08:00:28 +0000

You’ve tackled the Shake, Shuffle, and Roll stuffed tenderloin. You’ve impressed your guests with “It’s A Date” stuffed dates. Here’s one more to add to your repertoire of Launderette’s stuffed recipes: Stuffed Cabbage Rolls. Remember, don’t worry about measuring everything out; follow your instincts.

Babushka’s Delight

• Water
• Cooked rice
• 1 head of cabbage
• 1 pound of ground beef
• Chopped onion
• 3 cloves of garlic
• Chopped basil
• 1 slightly beaten egg
• Salt
• Black pepper
• 1 can crushed tomatoes
• Toothpicks

Cook cabbage leaves in salted water for a few minutes until soft. Drain. In a mixing bowl, combine the beef, rice, onion, garlic, basil, egg, salt, pepper, and a little bit of the crushed tomatoes. Fill cabbage leaves with the mixture. Roll and secure with toothpicks. Place the rolls in a large skillet and pour the rest of the crushed tomatoes over the rolls. Cover and bring to a boil. Reduce heat and simmer for about 40 minutes, continuing to spoon the liquid over the rolls.

*If you’ve made too many rolls to fit in one skillet, you can also bake them in a casserole dish at 375 for about 30 minutes.

Smacznego! Bon appetit!

Stuff It – Part II

Leslie — Fri, 12 Feb 2010 08:00:12 +0000

Last week, we walked you through the Shake, Shuffle, and Roll recipe. Now it’s time to stuff something else.

So because you want a good excuse to wear your new bow tie this weekend, you’ve planned a swanky soiree, and you need a delicious hor d’oeuvre to serve. Try these savory stuffed dates.

It’s A Date

Ingredients:

• 16 Medjool dates, pitted
• Soft goat cheese or blue cheese
• Large basil leaves
• Strips of prosciutto, in inch wide strips
• 16 tooth picks soaked in water 10 minutes

Heat broiler on lowest setting. Spoon cheese into each date. Wrap in a basil leaf, then roll in a prosciutto strip. Secure with a toothpick. Broil until cheese bubbles and prosciutto crisps, turning once. About 3 to 4 minutes per side.

Compliments to the host / hostess.

Stuff It – Part I

Leslie — Fri, 05 Feb 2010 08:00:26 +0000

For the following three weekends, why not try an exclusively Launderette “stuffed” recipe. We like to cook using our 5 senses, thus we don’t use measuring implements. So you’ll have to adjust the ingredients according to how much or how little you feel is right for your own personal taste buds.

For this weekend, welcome the end to a long, hard week with a Stuffed Pork Loin.

The Shake, Shuffle, and Roll

Ingredients:

• 1 Pork Tenderloin – open it up by slicing it in half almost all the way then tenderized
• Salt (We like coarse salt like kosher or sea salt)
• Fresh ground pepper
• Fresh or dried oregano
• Fresh or dried rosemary
• Fresh basil
• Olive Oil
• Garlic powder
• A few slices of bacon (If you’re into bacon the way we are, then get the thick-sliced from the butcher counter)
• A few slices of stale bread
• 1 pear
• A bit of soft cheese like brie or goat or blue cheese
• Apple Cider

1. SHAKE all the seasoning (salt, pepper, oregano, rosemary, garlic powder) on the outside loin.

2. SHUFFLE the stuffing together in a bowl (bread, pear, basil, cheese, olive oil, apple cider) until everything is oil and cider coated. Place the stuffing onto the loin like filling a giant cigar.

3. ROLL the loin (like a giant cigar). Wrap bacon around the loin, spiraling it from one of the cigar to the other (Kevin would be proud). Secure with twine.

4. Bake at 350 for an hour and a half. Take it out and let it rest for 10 minutes before cutting the twine off and slicing.

You’ll have to unbuckle the belt a notch after this one.