Thursday, March 3, 2011

Bruce's Spicy Braciole

Indulge me, please. I made this on a Wednesday. But it starts with what I made on Sunday.

Let me explain.

On Sunday I made a Spoon Roast with Pan Gravy (red wine reduction) which I served with Twice-Baked Potatoes (My Mom made these often when I was a child!!!) and Roasted Asparagus.

Here I am making the Twice-Baked Potatoes (OMG I love these!):


And here is my plate:


On Monday, I used some of the Spoon Roast to made a rather delicious Chili (I use celery, onion, carrots, garlic, chili powder, cumin, oregano, tarragon, brown sugar, red chili peppers, stock, chopped tomatoes, two kinds of beans):


Next time, I might add some of this, which my oldest childhood friend, Andy, sent to me. His daughter makes it. Her website is at Heart Breaking Dawns (Click on photo to better see the graphic!):


Or maybe I will add some of this:


Kind of scary!

So, you might by now be asking yourself, "Bruce! What about the Braciole?"

I bought 1/2 pound of thinly shaved beef. I spread it out on the kitchen counter, on top of wax paper. There were nine pieces of beef.

I combined 1/2 cup Parmesan, 1/4 cup chopped parsley, 3 garlic gloves (smashed and minced), 3 anchovies (smashed and minced). I also halved and quartered two carrots.

On top of each piece of beef, I added some of the above mixture and a slice of carrot (My Mom made this often when I was a child and always added a carrot!). I rolled it fairly tightly and held each together with one toothpick.

I browned them in hot oil in a large pan. Then, I added 2 cups of liquid from the chili (Thus, the "Spicey."). I also added one very large tomato (seeded and diced). And I simmered this for about one hour.


I served it with pasta which I cooked and then added to the simmering Braciole--and roasted asparagus and pine nuts.

It was very tasty and tender!

If you want events in your life documented or are looking for distinctive nature, portrait or wedding photography--photography with soul that inspires you
to live a more artful and beautiful life,

7 comments:

  1. It is such a satisfaction to enjoy a cascade of great meals, all related in some aspect... wasting nothing, but instead re-purposing ingredients and flavor. Love it.

    I'm making the shrimp/rice tomorrow!

    ReplyDelete
  2. I really love this blog!
    The culture of food is great and a person that has this can be only a nice person

    the braciole saunds really good

    ReplyDelete
  3. Bruce,
    Looks awesome, thanks for the shout out :o)

    We're currently having a Mardi Gras sale 30% off your entire order from now until Tuesday, so your friends can enjoy some products too; promo code is FATTUESDAY !
    www.heartbreakingdawns.com

    -Nicole

    ReplyDelete
  4. Nicole, Posted to FB:

    http://www.facebook.com/bruce.barone

    ReplyDelete
  5. I am your newest follower! I look forward to learning a great deal from you, Bruce!

    ReplyDelete
  6. TY Divine. I hope to post here every day.

    ReplyDelete
  7. I don't think I have ever bough 'shaved beef' to you just ask for it that way at the meat counter?

    ReplyDelete