Roulade Marquis Food

ROULADE MARQUIS

Steps:

• Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper; butter and flour parchment paper and set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat yolks and scant 1 cup confectioners' sugar in a bowl until ribbons form; set aside. In the clean bowl of an electric mixer fitted with the whisk attachment, whisk egg whites until they reach soft peaks; add a scant 1/2 cup confectioners' sugar and continue whisking until stiff peaks form.
• Whisk in one-third of the yolk mixture into the egg white mixture; fold in remaining yolk mixture using a metal spoon until it is almost fully incorporated. Sift cocoa and potato flour into bowl; gently fold with a metal spoon until just combined.
• Using an offset spatula, spread batter on prepared baking sheet to form a 10 1/2-by-12-inch rectangle, about 5/8 inch thick. Transfer to oven and bake until cake springs back when touched, 8 to 10 minutes.
• Meanwhile, line a large wire rack with a clean dish towel. Turn cake out onto prepared rack and carefully peel off parchment paper. Let stand 5 minutes to cool.
• Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream with remaining 1/4 cup confectioners' sugar until ribbons form; set aside.
• Carefully transfer cake to a large piece of wax paper. Using a pastry brush, brush 1/4 cup coulis over cake; using a serrated knife, carefully trim edges from all four sides. Using an offset spatula, spread cream over cake, leaving a 5/8-inch border all around; top with raspberries. Starting from one of the long sides, gently roll up cake, using the wax paper to help you. Transfer cake to refrigerator and let chill 2 to 3 hours.
• Slice roulade crosswise and serve dusted with confectioners' sugar and drizzled with coulis.

TRADITIONAL BEEF ROULADEN

Steps:

• Preheat the oven to 375 degrees F.
• Place each top round slice between wax paper and pound to tenderize; add salt and pepper and generously spread each with the spicy mustard.
• On the wide part of each piece of meat, place about 5 pieces of the dill pickle spears, some onion and a heaping tablespoon of the browned bacon. Fold in the edges and roll up like a burrito.
• Carefully brown the rolls on all sides in a frying pan. Place in a large pot with the beef stock.
• Put a slice of the raw potatoes between each rolled roulade, making sure the pot is packed tight; the potato slices will hold the roulade together without having to use a string. Cover and bake for about 45 minutes.
• Make your gravy from the drippings by mixing the flour and butter and adding it slowly into the beef stock until it reaches the desired consistency. Serve with red cabbage and potatoes or spaetzle. You can also serve the potatoes that have soaked up all the delicious juices and held together the rouladen.

RASPBERRY COULIS FOR ROULADE MARQUIS

Steps:

• Place all ingredients in the jar of a blender; blend until smooth. Strain through a cheesecloth-lined or fine strainer.

ROULADEN OR RINDERROULADE

Steps:

• Spread the mustard on the inside of the steak.
• Arrange a few slices of onion, gherkin and bacon on top then roll up and secure with toothpicks or tie with kitchen string.
• Coat in seasoned flour then in a large pan or Dutch oven, fry in a little oil until browned. Remove and set aside.
• In the same pan, sauté the onion,celery, carrot and garlic for 6 minutes.
• Add a little red wine and stir to deglaze the pan.
• Place the rouladen on top of the vegetables and pour the remaining wine over the top.
• Heat for 5 minutes to reduce the wine a little.
• Add a little beef stock, tomato puree, bay leaf and season well.
• Simmer gently for 1.5 hours
• Strain the gray before serving and thicken a little if needed
• Serve hot with boiled or mashed potatoes, carrots and broccoli.

NANA'S ITALIAN ROULADE

Steps:

• Preheat oven to 350°. Place bacon on a microwave-safe plate lined with paper towels. Cover with additional paper towels; microwave on high 3-5 minutes or until partially cooked but not crisp. In a small bowl, mix garlic, Italian seasoning, salt and pepper., Starting at a long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; Pound with a meat mallet to 1/4-in. thickness., Spread garlic mixture over steak; sprinkle with cheese. Layer with eggs and bacon to within 1 in. of edges; sprinkle with parsley. Starting with a long side of the steak, roll up jelly-roll style (along the grain); tie at 1-1/2-in. intervals with kitchen string., In a Dutch oven, heat oil over medium-high heat. Brown roulade on all sides. Pour pasta sauce over top. Bake, covered, 1-1/2-1-3/4 hours or until meat is tender., Remove roulade from pot; remove string and cut into slices. Serve with sauce over spaghetti. Sprinkle with additional parsley.