Buckley Healthcare Center’s Seasons Restaurant is open to the public and to residents of the center. Chef Mike Harrison brings us his beautifully presented recipe for flank steak saltimbocca. He’ll also show us a quick roasted brussels sprouts recipe and an au gratin potato casserole.
Buckley Healthcare Center is located at 95 Laurel Street in Greenfield. In addition to the delicious meals at Seasons Restaurant, Buckley Healthcare Center has a full calendar of for its residents. Chef Mike tells us about their special birthday celebrations to make everyone feel special.
For more information on Buckley Healthcare Center, you can find them online at www.BuckleyHealthcare.com or by calling (413) 774-3143.
Flank Steak Saltimbocca
– 1 cup of coarse dry bread crumbs
– ½ cup chopped parsley
– ½ cup shredded Italian fontina cheese
– ¼ cup freshly grated parmesan cheese
– 3 tablespoons olive oil
– 1 tablespoon plus 2 teaspoons finely chopped thyme
– one two pound flank steak
– 5 ounces of thinly sliced prosciutto
– 1 cup sage leaves
– 2 teaspoons of salt
– 2 teaspoons of minced garlic
– 1 teaspoon freshly ground pepper
1. Preheat oven to 350 degrees, in a large bowl, combine the bread crumbs with the parsley, fontina, parmesan, 2 tablespoons of olive oil and 1 tablespoon of thyme.
2. Lay the steak on a work surface with a short edge facing you. Press one hand flat on the meat and steady it. Using a long, sharp knife, make a horizontal cut in a long side of the steak to within ½ inch pf the opposite edge. Open the flank steak like a book.
3. Cover the cut side of the steak with the prosciutto slices, then top with a layer of sage. Spread the bread crumb mixture on top. Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places.
4. In a small bowl, combine the remaining 1 tablespoon of olive oil and 2 teaspoons of thyme with the salt, garlic and pepper. Rub this mixture all over the rolled steak.
5. Sear all four sides of rolled flanks, about 3 minutes a side then finish in a 350 degree oven for 30 minutes or until internal temperature reaches 120-130 degrees.
Au Gratin Potatoes
– 2 tablespoons of butter, softened
– 8 large russet potatoes, scrubbed clean
– 3 cups of heavy cream
– 1 cup whole milk
– ¼ cup all-purpose flour
– 2 teaspoons of salt
– freshly ground black pepper
– 2 cups freshly grated sharp cheddar
– 2 green onions, sliced thin (white and light green parts only)
1. Preheat oven to 400 degrees. Butter a large baking dish with the butter.
2. Slice the potatoes into 1/8th inch slices.
3. Combine the cream and milk in a bowl. Add the flour, salt and some pepper. Whisk it together well so that the flour is incorporated into the milk and cream mixture. Add the diced potatoes to the prepared baking dish and pour the creamy mixture all over the top.
4. Cover the dish with foil and bake for 20 to 30 minutes. Remove the foil and bake 15-20 minutes more. Just before serving, sprinkle on the grated cheese and return it to the oven until the cheese is melted and bubbly, 3-5 minutes. Sprinkle on the green onions and serve it hot.