Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Episode: Pot Luck Pantry
Total:
1 hr 40 min
Active:
1 hr
Yield:
4 to 6 servings
Level:
Advanced

Ingredients

For the filling:
For garnish:
TOMATO COULIS:

Directions

For garnish:

In a large bowl with an electric mixer beat the egg yolks until thick and pale, beat in the butter, lemon juice, parsley, 1/2 teaspoon salt, and white pepper and beat the mixture until combined.

In another bowl beat the egg whites with the cream of tartar and a pinch of salt until they hold soft peaks and fold them into the yolk mixture.

Line a buttered 15 1/2-by-10 1/2-by-1 inch jelly roll pan with waxed paper and butter and flour the paper. Spoon the mixture into the pan, spreading it evenly, and bake it in a preheated 350 degree oven for 15 to 20 minutes, or until puffed and golden brown. Invert the egg sponge onto a baking sheet lined with wax paper and peel off the waxed paper on the top.

Filling: In a saucepan cook the onion and garlic in the butter over moderately low heat, stirring until the onion is softened. Add the spinach, and cook the mixture, stirring occasionally, for 4 to 5 minutes, or until the excess moisture has evaporated. Stir in the cream cheese and cook the mixture, stirring, until the cheese has melted. Stir in the lemon juice, sour cream, mustard, parsley, and salt and pepper, and puree the mixture in a food processor fitted with the metal blade or in a blender.

Spread the puree evenly over the egg sponge, leaving a 1-inch border on all sides. Beginning with a long side, roll up the egg sponge jelly-roll fashion, peeling away the waxed paper as you roll. Trim the ends and transfer the roulade, seam side down, to a flameproof platter. Sprinkle the roulade with the Parmesan and the bread crumbs, brown the topping under a preheated broiler about 4 inches from the heat for 2 to 3 minutes. Cut the roulade into 1-inch slices. Serve with Tomato Coulis.

Garnish with halved yellow pear or cherry tomatoes.

TOMATO COULIS:

Melt 2 tablespoons butter in a medium skillet over low heat. Cook onion, mushrooms, shallot, leek, and salt until soft, about 7 minutes. Add brandy and 1/4 cup Madeira. Turn heat to high and light alcohol with a match. Cook over high heat until liquid is reduced by half.

Add chicken stock, tomatoes, thyme, and bay leaf. Reduce the heat to low and simmer, uncovered, for 20 minutes. Puree in a food processor or blender and strain.

Return to pan and place over medium heat. Whisk in remaining tablespoon butter, broken in small pieces, and remaining tablespoon Madeira. Season with salt and pepper to taste and serve.

Yield: 2 cups

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