About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Rice and Chicken Salad | Main | Croccante - Italian Praline »

Leftover Boiled Beef Salad

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when it was time to make this dish, I didn't happen to have any leftover boiled beef in the fridge. I remedied that problem with a nice three-pound piece of chuck roast. Generally following the recipe for Bollito Misto from page 405, I just left the misto part out and used beef alone. After setting aside the pound of cooked meat needed for this assignment, there was enough left for a huge pot of vegetable beef soup - which we've been enjoying for several days.

I wanted a more traditional "salad" feel, and decided to use the first of Marcella's several optional recommendations -- serving the sliced beef over a bed of celery sliced very, very thin. Since I was using that beautiful delicate green celery, I chose to use lemon juice instead of red wine vinegar for the acid.

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After slicing the beef, coating it with olive oil, and seasoning with salt I arranged it atop the sliced celery on a serving platter. The final touch was a liberal grinding of fresh black pepper.

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This makes about four generous sized servings. We enjoyed ours as the starter of a menu that included wonderful Walnut Cake from page 588. I'll be reporting on that in a couple of weeks.

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Comments (2)

Deborah, I love boiled beef! We often use a brisket and serve it with Marcella's salsa verde, the red bell pepper sauce, or her sauce made from green apples and basil. We store the leftovers under a coating of olive oil to use in a salad.

I like your choice of lemon instead of red wine vinegar. I have a very prolific Meyer lemon tree and always have a stash of preserved Meyer lemons. I like to julienne the peels for the salad. I hope Marcella doesn't disapprove!

I also like your choice of the thinly sliced celery. Looks great!

Marcella Hazan:

The julienned peels, are they there for their aroma or for chewing on? I don't know whether chewing on raw lemon peels can be pleasant.

Celery is indeed an excellent choice and a commendable display of intuition about flavor. In Venice, we also serve celery with poached folpeti, tiny octopus. I wonder whether Kim has tried it?

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