Thanks’ to Food52, we all get very creative and it gives us the opportunity to try converting many traditional recipes to new ones, and also try new techniques.
Today I am sharing with you my old recipe for a Potato and Beef Roll, which I used to serve with sour cream mixed with lemon juice and herbs; and now with a salsa converted to Aioli.
This same beef filling I many times roll in Puff or Phyllo pastry dough.
Potato and Beef Roll
• 6 large russet potatoes peeled and cooked whole
• 2 tablespoons olive oil
• 1 onion, chopped (1 1/2 cups)
• 1 pound ground beef
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon, plus more for dusting
• 3 tablespoons fresh lime juice
• Coarse salt and ground pepper
• 3 tablespoons sliced almonds
• 3 tablespoons chopped cilantro
• 2 large eggs
• Salt and pepper to taste
• 3 teaspoons potato starch
• 3 tablespoons bread crumbs
2 tablespoons sour cream
Roasted Tomatillo and Apple Aioli:
• 3 tomatillos, husked, rinsed and quartered
• 1 green apple, such as Granny Smith, quartered
• 2 whole cloves garlic, unpeeled
• 1/2 white onion
• 1 jalapeno, stemmed
• 2 tablespoons olive oil plus ½ cup for the emulsion
Preheat oven to 400 degrees. Heat 2 tablespoons oil in a large skillet over medium heat. Cook onion until translucent, about 4 minutes. Add beef, cayenne, cinnamon, and lime juice; season with salt and pepper. Cook, stirring, until beef is browned, about 10 minutes. Add almonds and parsley; cook 3 minutes more. Let cool slightly.
In a bowl, season eggs with salt and pepper, and whisk to combine. Fold into beef mixture.
Take of the stove, let cool to room temperature.
Meanwhile, drain well the cooked potatoes and grate them on the large side of a grater to a bowl, mix- in, potato starch, salt, pepper.
Stir the mixture with a wooden spoon until smooth and homogeneous.
Cover a large cutting board with plastic and dust it with some flour.
Get a little flour on your hands; Take half of the potato mixture and press it to a rectangle about 12 by10-inches.
Put half of the meat filling on top along the longer side, and roll it up to a tight jelly roll, helping yourself with the plastic paper.
Transfer to a buttered baking shit, seam side down.
Repeat the same with the other half of the potato and meat mixtures.
With a pastry brush, smear both rolls with the sour cream, and sprinkle them with the bread crumbs mixed with some cinnamon.
Bake until golden brown.
Lower the oven temperature to 375 degrees F.
Place the tomatillos, apple, garlic, onion and jalapeno on a baking sheet. Toss with the olive oil, 2 teaspoons salt and 1 teaspoon pepper and roast until the tomatillos are softened and slightly charred, about 20 minutes.
Peel the garlic. Puree all the ingredients in a food processor until very smooth.
Add the egg yolk, 1 teaspoon lime juice, and 1 tablespoon oil.
Process, to start the emulsion; then continue alternating 1/2 a teaspoon of lime juice and a few drops of oil at a time (I made it in a mini processor and the two little halls distributed the oil just perfectly).
Repeat until all of the lime juice and oil are incorporated and the Aioli thickens. Season with salt and pepper. Transfer to a jar and chill.
Makes about 2 cups.