A retired reading specialist, she lives in Cold Spring Harbor with her husband.
When did you get interested in cooking? In the early 1980s. We were living in the Midwest. We started watching Julia Child on TV, and then we started cooking as a family.
Do you still cook as a family? My kids are grown and out of the house. I have six grandchildren. When they come over I like to get them involved. They're always helping me chop and prep food. When my granddaughter shucks corn there's not a single strand of corn silk left.
Are you known for a certain style of cooking or a type of dish? I come from a mixed background, so there's no particular type of cooking I learned when I was growing up. I'm interested in everything: Italian, Caribbean, Mexican. I prefer making main dishes and appetizers. I'm not much on baking because it's so precise, and I like to improvise.
What about entertaining? I've been in a gourmet group for 20 years. We meet three times a year at someone's home. The host picks the theme and prepares the main dish, and the other members bring hors d'oeuvres and desserts. We try all kinds of cuisines. Last fall, when I hosted, I made porchetta, a pork loin wrapped in a pork belly. It was quite a challenge, but it was very good.
What's the appeal of this recipe? I've been making it for over 30 years, tinkering with it, changing the way I make the sauce. My husband always asks for it on his birthday.
Mushroom-Stuffed Flank Steak Rolls
Lucy serves these Flank Steak Rolls with a white and wild rice mix such as Uncle Ben's.
2 flank steaks, about 1½ pounds each
½ cup soy sauce
½ cup red wine vinegar
2 tablespoons Worcestershire sauce
4 garlic cloves, minced
6 tablespoons unsalted butter
1 pound white mushrooms, sliced
1 cup finely chopped onion
6 tablespoons unsalted butter
¾ cup finely chopped fresh Italian parsley
Ground black pepper
2 tablespoons flour
2 cups low-sodium canned beef broth
1. Place steaks in a baking dish just large enough to hold them. Combine soy sauce, vinegar, Worcestershire sauce and garlic in a bowl. Pour over the steaks and turn to coat. Cover and refrigerate for two hours.
2. Melt 3 tablespoons butter in a medium skillet. Saute until tender and most of liquid has evaporated. Transfer to a bowl. Add another tablespoon butter and onion and cook until translucent. Add to bowl with mushrooms. Add parsley. Season with salt and pepper to taste.
3. Remove steak from marinade, reserving marinade. Place on cutting board and spoon mushroom mixture down middle of steaks, leaving a 1-inch border on all sides and reserving about ½ cup mushroom mixture for sauce. Roll up jelly roll-style. Cut each steak crosswise, slightly on diagonal, into 2-inch-thick slices. Secure the rolls with skewers or toothpicks.
4. Arrange the rolls on a broiler pan. Broil for 6 minutes on each side for medium rare.
5. While steaks are broiling, melt remaining 2 tablespoons butter in a medium saucepan. Add flour and cook, stirring, for 1 to 2 minutes. Whisk in reserved marinade and broth and continue to whisk until sauce is smooth and thickened. Stir in reserved mushrooms and heat through. Serve sauce alongside broiled flank steak rolls.
Makes 6 servings