Roll With It - The Roulade
A Spinach + Cheddar + Parmesan Roulade worth celebrating
I know eggs are on everyone’s mind lately, especially for us food lovers. And in my neighborhood? Let’s just say the prices have gone a little... scrambled. Once in a while, though, I’m lucky – there’s a knock at the door, and there on my front stoop or in the hands of my neighbor, Alex, are fresh eggs from his chickens. Impossibly fresh and honestly, one of my favorite gifts – especially right now!
And even though eggs have become quite “dear,” I think it’s worth cracking open a few in the spirit of Easter this Sunday for this recipe. And the best part? You can make this ahead, serve it warm or at room temperature, and it holds up like a dream. And IF there are leftovers, it’s even good the next day.
The Always-Surprising Roulade
It's one of those dishes that looks impressive on the table, slices beautifully, and makes people ask, “Wait – you made this?”
Yes, you did!
Some Roulade History
The word roulade comes from the French rouler, meaning "to roll.” Though the name is French, the culinary technique took root across Europe, with the first recorded versions showing up in 1700s Germany. There, rouladen were filled with mustard, bacon, onions and pickles – rolled tightly inside thin beef slices and braised until meltingly tender. Comfort food with a capital “C.”
Poland has its own take, too – zrazy – a close cousin made with beef and often stuffed with mushrooms, onions or vegetables, cooked low and slow in a rich gravy.
In America, we have the jelly roll: a sponge cake spread with jam (or cream, or chocolate, or whatever our hearts fancy), rolled into a tight spiral and dusted with powdered sugar. Across the pond, the Brits do something similar and call it a Swiss roll. Why “Swiss” when it’s not Swiss? Great question – one of those culinary mysteries lost in translation and frosting.
So don’t let the word “roulade” scare you away.
This version was born in the back kitchen of Mary’s Marvelous
… and was introduced to me as “Rollo de Huevo, by one of our most memorable and talented cooks: Dora. For many years Dora was head cook as part of the dynamo team in the kitchen at Mary’s Marvelous. She had a real knack for throwing together something bold and brilliant when you least expected it.
She experimented regularly and brought recipes from her Colombian roots to Mary’s. Our Eggs Colombian, Chicken Empanadas, and Arepas were all wildly popular customer favorites and dishes I learned from her.
Watching Dora make this savory egg roll … there was something about it. The confidence in her hands wasn’t a performance; it wasn’t even intentional. It was intuitive … like the recipe spilled out of her hands, as if it had always lived there.
No fuss, no overthinking – just skill and care. She would place that finished deliciousness on a tray and walk it to the shop's front counter like it was a crown jewel - so proud.
Great cooks deserve that kind of walk, and we should be applauding all the way.
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🌿 Life Recipe: Roll With It
Just like this roulade, life rolls best when we don’t fight the fold.
The layers don’t always lie flat. Things crack. It’s not always pretty in the middle. But if we let it roll, if we soften a little and trust, something beautiful takes shape.
This week, try loosening your grip. Let something unfold without forcing it. There’s beauty in the bend.
Spinach, Cheddar + Parmesan Roulade
Fantastic for a breakfast, brunch, or lunch party, it’s fun to make and will be on your table in 40 minutes, and much of that is cooking time.
