Ingredients
1/2 lb thinly sliced cooked roast beef (from deli)
1/2 cup light cream cheese, with roasted garlic,softened
1/4 cup finely chopped sun-dried tomato packed in oil
Method
Sources
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dataset
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Gathered
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Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
Dried black trumpets — truffle-like flavor, pasta, risotto, cream
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated umami — rehydrate for stir-fries, dashi, braises
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
Dried black trumpets — truffle-like flavor, pasta, risotto, cream
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated umami — rehydrate for stir-fries, dashi, braises
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Spread each slice of roast beef with cream cheese. Sprinkle with chopped sundried tomatoes. Roll up each slice tightly. Refrigerate, covered, for at least an hour or until firm. To serve, cut each roll into 4 pieces. Secure each with a cocktail toothpick. NOTE: Cream cheese with chives may be substituted. Also, these rollups are not served on their sides like pinwheels. The cut sides are on each end, not up and down. They may be secured with sprigs of fresh rosemary, instead of the toothpick.