"Perhaps the most impressive of all the cookbook blogs are the three devoted to the 2004 edition of Gourmet magazine's "The Gourmet Cookbook" -- all 5¼ pounds and 1,300-odd recipes of it. Befitting this culinary Everest, all three writers are overachievers in their professional lives."

--Lee Gomes, The Wall Street Journal, May 28, 2008
"I should have told you before how much I've been enjoying reading your thoughts. You seem like such a great cook."

--Ruth Reichl, Editor-in-Chief of Gourmet Magazine, June 8 2008, comment on "Chocolate Velvet Ice Cream".

Thursday, May 26, 2011

Flank Steak Pinwheels with Arugula Salad, and Melissa Spreads Some Happiness

Summer is here (kind of) and that means it's GRILLING WEATHER! Yes, I know you can grill year-round. Yes, I know that my dad especially grills year-round. But I! I like to be warm and carefree when I grill, and even though that sounds like I grill with hardly no clothes on, what it really means is that I wait until it's in the 70's!

Flank Steak Pinwheels with Arugula Salad is a fine, fine way to open the grilling season.

1) Flank steak is cheap! Yay!
2) The whole thing tastes great!

BUT--this recipe requires a little bit of finesse with a sharp knife so don't drink too much Memorial Day beer before you try this at your home. Unless you're better with a knife when you're drunk? Maybe you are, what do I know. Undoubtedly you THINK you are.

This recipe requires you to butterfly a flank steak, which is really just opening it up like a book (if you had to cut a book open with a knife to read it) except that it's not really like a book because flank steak is thinner and more like the September issue of Vogue. About that thick. Pretend you need to use your knife to get to the feature about pearls and fur.

Jimmy Choo, where are you?

Once you're opened it up, lay thinly sliced provolone and proscuitto on top. It's kind of like layering a lasagne, except you leave a little room at the edges.

Not my flank steak.

After you roll it up, you secure it with strings or toothpicks

Then cut it into rounds and throw it on the grill!

Not me. Also not flank steak.

This is the second grilled stuffed flank steak recipe the Gourmet team has presented--the other is in the yellow book. To tell you the truth, I liked the other one a little better--the spinach and carrots make for a prettier cross-cut, and the veggies round out the cheese-meat thing. Also, the recipe in the yellow book asks you to grill the stuffed flank steak BEFORE cutting it--and although it takes longer to cook, it's not quite as messy on the grill.

Still--this is a worthy way to cook an inexpensive cut of meat (check out Cook-Italian for an even better way, if you ask my husband.) And as with many recipes, this one should be considered a primer. Stuff it with whatever floats your boat!


Hey, Rob Vlack!

I want to say hi to my Salem readers, foremost among them Rob and Angie Vlack. Rob used to work with me at Eliza, and one day (for reasons I can't remember, probably because I was attempting to bribe the IT department) I made Inside-Out German Chocolate Cake.

Folks, this is a good cake. And it made a deep impression on Rob, who left Eliza shortly thereafter for reasons unrelated to cake.

So I wasn't entirely surprised, when he emailed me last month to say hi, to read that he wondered if I could make him an Inside-Out German Chocolate Cake sometime (anytime!) before September--he would come pick it up and he wanted to give it to his brother to celebrate his birthday, because his brother's a great guy and deserves a great cake.


SUPER NICE, and how could I say no to that?

Also, out of the whole entire universe, my largest readership is in Salem, MA! (Do you hear that, Mom (who lives in Gloucester?))

Yay Salem! In my totally biased opinion, you guys are the best!

And HAPPY BIRTHDAY, Rob Vlack's brother!! As Rob said, that cake is richer than Bill Gates, and I hope you loved it. Rock on!

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