Turkey Roulade

Turkey Roulade

Just in case you haven’t had enough turkey yet. But at the same time, maybe you like turkey for Christmas…

Here we go, this week we are doing something a bit fancier than what we have done till now.  To make a roulade, you are stepping into French cooking techniques.  The hallmark of French technique is to beat the food into submission and make it into what you want it to be.  Quite often that is still something incredibly tasty.  The advantage of learning various techniques and the cooking styles of different cultures is the increase of your palate.  At the same time it also stimulates your creativity.

The different foods that grow in a region work perfectly with the cooking techniques of that region.  But at the same time, with a little experimentation you can also find other ways that work quite well with various ingredients.  Just as with brewing, your only limitation is your skills and your imagination.


2 turkey breast (pound them thin but avoid tearing them)
1 lb paneer or goat cheese
1/4 lb dried cranberries
1 tablespoon agave nectar
1 tablespoon italian seasoning
salt to taste


pound turkey.  Combine stuffing and place inside turkey then roll it.  secure with kitchen twine.  Cook at 350 till internal temp reads 165.

Garlic Ginger Rice recipe:

3 cups rice
1 clove garlic
1 teaspoon ginger (fresh and minced)
2 1/2 water


saute ginger and garlic till tender.  Add the rice and cook till it looks mother of pearl.  Add water and bring to a boil.  Turn heat to low and simmer for 20 minutes

Tomato Sauce:

1lb tomatoes
1 clove garlic
salt to taste


bring tomatoes to boil.  Reduce heat to low and simmer for 20 minutes.  Blend till smooth with either a blender or a hand blender.

Green Beans:

1.5 lbs green beans (blanched)
1 Clove garlic
1 tablespoon soy sauce (I use a Korean brand of soy sauce the flavor is much better than the stuff you find in a normal super market.  This is one you need to find an Asian market for).

Time for a pint…


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