Rachael Ray's Horseradish Beef Strudel & Tyler Florence Smashed Broccoli

Horseradish Beef Strudel from Everyday with Rachael Ray April 09 and online here.


1 pound baking potatoes, peeled and chopped
2 tablespoons butter
1/2 onion, chopped (about 1 cup)
1 pound ground beef (I used ground turkey)
1 cup sour cream
2 tablespoons prepared horseradish, drained
Salt and pepper
2 sheets frozen puff pastry, thawed
1 large egg, beaten with a splash of water


1. Preheat the oven to 400°. In a large saucepan, add the potatoes and enough salted water to cover. Bring to a boil and cook until tender, about 15 minutes. Drain, then mash in a large bowl.



2. Meanwhile, in a medium skillet, melt the butter over medium heat. Add the onion and cook until translucent, about 7 minutes; transfer to the mashed potatoes. Add the beef to the skillet and cook, breaking it up, over medium-high heat until barely pink, about 5 minutes. Stir the beef, sour cream and horseradish into the mashed potatoes and onion; season with salt and pepper.



3. On a floured sheet of parchment paper, roll out 1 sheet puff pastry into an 11-by-15-inch rectangle. Spread half of the meat mixture in the center, covering two-thirds of the surface and leaving a 1-inch border along the long ends. Fold in the borders on the long ends and, beginning from a short end, roll up to enclose. Transfer seam side down to a parchment-paper-lined baking sheet; brush with the beaten egg. Repeat with the remaining ingredients. Bake until golden-brown, about 30 minutes. Let cool for 10 minutes before slicing.



Tyler Florence's Smashed Broccoli from Real Kitchen


2 tablespoons extra-virgin olive oil
Pinch of red pepper flakes
5 garlic cloves, coarsely chopped
1 bunch broccoli, about 1 pound, including stems, coarsely chopped
1 cup Chicken Stock
1/4 cup plain yogurt


Heat the olive oil in a medium pot; add the red pepper flakes and garlic. Throw in the broccoli and toss to coat in the garlic and oil. Pour in the chicken stock, cover, and let the broccoli steam for 10 minutes. When it is quite soft, pulse the broccoli a few times in a food processor, or better yet, use a handheld blender if you have one. The broccoli should be partly smooth and partly chunky. Stir in the yogurt to give the broccoli some body and season with salt and pepper.

Yea, finally a new recipe posting, its been a while! The strudel was very good. The kids got a kick out of the name, the didn't like the idea at first until they saw the picture in the magazine. Anything wrapped up in puffed pastry can't be that bad.... and they ended up liking it. It was similar to Shepard's pie in theory, but the horseradish gave it a nice change in taste.

The broccoli, although it looks terrible, is my new favorite. I have made it a bunch of times, and think I finally have the ratio of stock vs. broccoli down. The kids don't like it (well, I think Megan might), but I like it enough to make it just for the adults and maybe some leftovers if I'm lucky.

Check out what else Madeline has found in the blogsphere in her weekly round up here at Everything Rachael Ray.