Tag Archives: parmesan

Pierre Hermé’s Traveling “Tango”

<img alt="Pierre Herme Pastry"/>

I thought I’d take a break from posting photos of our trip to Paris to give those who would rather look at food a break.  It’s only fair, I guess, after holding everyone captive with my vacation photos. But I will warn you this is still connected to Paris in a six degrees of separation sort of way.  It’s about dessert, and it’s about French dessert in particular.  French pastry from the French “Picasso of Pastry,” Pierre Hermé.  I thought my sampling of beautiful pastry in Paris was lacking so ordered his book, Pastries  as soon as we arrived home.

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Basil Cheese Stuffed Skirt Steak

Basil Cheese Stuffed Skirt Steak

I don’t often see skirt steak at my market so when I happen onto a package or two, I snap them up knowing that in the vast jumble of recipes waiting to be sampled that is my brain, I’ll surely find a good use for it.  The unfortunate aspect of this “plan” is that often I confuse skirt steak and flank steak.  What’s the difference?

Actually, they both come from the same area of the animal — either the short plate or flank which is on the underside in the center.  Both benefit from rubs and marinades to break down or tenderize the muscle, but skirt steak, a much more thin cut often needs to be either scored or pounded to further tenderize it.  Skirt steak is often used for fajitas.

When it came right down to it, I just needed a thin cut of meat, so skirt steak it would be.  I’d seen a succulent recipe for “Braised Beef Braciole Stuffed with Basil and Fresh Mozzarella” in a recent issue of Fine Cooking and had to try it — or a version of it since I didn’t have all of the required ingredients.  It didn’t matter because I can’t imagine that it would have been any better had I followed the recipe exactly.  Perfect for a special dinner, the possibilities are endless.

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