shipperx: (Chrstimas - Balls!)
I made this at Thanksgiving to serve with pumpkin pie.  I could see it as going with apple pie or some sort of chocolate as well.  Heck, it's delicious all on its own.

Turned out really, really well.



Ginger Ice Cream (From Gourmet Magazine)

4 large egg yolks
1/2 cup sugar
1/4 cup grated fresh gingerroot
2 Tbs water
2 cups half-and-half
1 cup heavy cream
1 tsp vanilla
1/4 cup crystallized ginger

In a large bowl lightly whisk yolks. In a 3-quart heavy saucepan cook sugar, fresh gingerroot, and water over moderate heat, stirring occasionally, 5 minutes. Add half-and-half and bring to a simmer. Add hot half-and-half mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over
moderately low heat, stirring constantly, until a thermometer registers 170°F.
(Do not let boil.)

Pour custard through a sieve into cleaned bowl and stir in cream and vanilla. Cool custard. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours, and up to 1 day.

Finely chop crystallized ginger. Freeze custard in an ice-cream maker, adding crystallized ginger three fourths of way through freezing process. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.



CUSTOMIZATION:  

1) I added 1/4tsp of ground cardamom when I added the vanilla.

2) Reading the comments, there were several saying that there were too many mushy ginger pieces in it, so I strained out 2/3 of the ginger before freezing it.  While freezing, I buttered then toasted some pecan bits plus ground up a couple of tablespoons of crystalized ginger.  I then folded in the pecans and crystalized ginger dust before transfering to a container and placing in the freezer.



The texture of the ice cream was really good, and it was pretty darn tasty.
shipperx: (OUAT Regina)
So I suppose the polar vortex is back, huh.  It's extremely cold for this time of year (at least around here).  Though there's sunlight and the weather is beautiful, it is cold.    And, since it's cold, the thought of vegetable soup appealed.

It's relatively low carb (and primal) since I don't use potatoes (though of course you could).


Marinate 1 pound beef shank w/ salt, Worcestershire sauce, 1 tsp smoked paprika, 2 tsp thyme, 1tbs vinegar, 1tbs olive oil, 2 tsp mustard powder


Cover steak and refrigerate 1 hour up to 24 hours

Heat 1 tbs peanut or canola oil in skillet, sear steak on each side (appx 3 min each side) transfer to crockpot set on medium (or pre-heated oven (325F) + dutch oven) w/ 1 cup chicken stock

Drain excess oil from skillet and add aromatics

Chopped aromatics:

3 stalks celery
2 carrots
1 shallot
1 small yellow onion

"sweat" aromatics in skillet (IOW cook until soft)
add salt, black pepper 1tsp dried thyme, 1/4 tsp garlic salt and/or dried garlic

Deglaze skillet w/ 1tbs Worcestershire sauce, 1/4 cup white balsamic vinegar, 1/2 red or white wine

Bring to simmer until liquid is reduced by half.

Add 1 14 ounce can of tomatoes (and any whole cherry tomatoes you happen to have around)
Add 2 cups beef broth
Add 2 tsp Thai Chili Oil

Bring liquid to simmer,
Pour liquid over steak in crockpot

Prepare root vegetables.

Root vegetables:

1 small celery root (celeriac)
1 small turnip
2 carrots
(Potato and/or sweet potato can be used as well as or in place of)
1 tsp honey
2 tsp salt
1tsp black pepper
2 tsp thyme

Heat 1 tbs olive oil in skillet. Add root vegetables, honey, thyme, salt, and pepper. Pan roast mixture until lightly browned (appx 10 minutes)

Add root vegetable mixture to crockpot set on medium
Cook for 3 hours

Remove shank steak, stripping and chopping meat return to crockpot
Add 1/2 cup peas and 1/2 cut frozen green beans to crock pot

Cook another 20 mintutes +/-

salt and pepper to taste

Serve

Can be frozen and is better the 2nd day.

Makes 3 1/2 - 4 quarts of vegetable soup
shipperx: (OUAT Regina)
Saw this on [livejournal.com profile] petzipellepingo's journal the other day:

[livejournal.com profile] brutti_ma_buoni has come up with the idea to cook something new from existing recipe books, one a month. Because I don't know about you, but I tend to get down to a standard few selections from each book and then only get them out for those recipes. And I am giving these massive books too much houseroom for that. Which sounds like fun. So I'm going to give this a try and she suggested the second Monday of the month so that would be the 13th.


I tend to cook more on weekends, and today being cold and gray, I thought I'd spend time doing some comfort food. So the recipe I'm trying this month is a classic pot roast with roasted vegetables (sounds good for a nasty gray winter's day)

2 teaspoon2 chopped fresh thyme
1 teaspoon Hungarian sweet paprika
1 1/2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon (packed) golden brown sugar
1 2-3 pound boneless beef chuck roast
3 ounces slab bacon, cut into 1x1/2-inch rectangles
1 cup dry red wine
1/2 cup low-salt chicken broth
1 large onions, thinly sliced
6 small shallots, peeled
6 garlic cloves, peeled
2 bay leaf
2 large carrots peeled, cut into 1-inch pieces
2 medium parsnips cut into 1-inch pieces
Don't care for parsnips and don't have any around, so I'm going to use 1 small turnip root instead
1 small celery root, cut into 1-inch cubes
1 cup mushrooms



Combine first six ingredients as a rub for the chuck roast

Preheat oven to 350F degrees.

Cook bacon on low heat in heavy pan such as a dutch oven until lightly crisp. Remove bacon, leaving behind the drippings.

Increase the heat and brown roast on all sides. Maintain heat so that the meat sizzles but does not burn. Appx 15-20 minutes

Remove meat. Retain 2tbs of drippings.

Deglaze the pan, adding wine to the drippings and scraping up the browned bits. Boil until reduced by half (appx 5 minutes).

Add broth and bacon.

Place roast on top of bacon.

Scatter onions, shallots, garlic and bay leaf around the roast.

Cover and cook for 1 - 1 1/2 hours, depending on the size of your roast (Turn the roast over every 20-30 minutes for more even cooking. Add water by the 1/4cp as needed if dry).

Remove meat from pan. Add vegetables to bottom of the pan then return the meat. Cook until vegetables are fork tender and the meat's internal thermometer is 130F for medium rare to 150 to medium well.




So, that's my plan for the day. We'll see.

ETA: Made it. The flavor was quite good. Very nummy. The beef was a bit tough. Next time I make it I'll probably look for a more marbled roast and will lower the temp to 300F and cook longer but lower.
shipperx: (GOT: Dany)
For reference for later.

Had it for lunch. Liked it. Since I had to look up the nutritional infor for MyFitnessPal, thought I'd simply save the recipe so that I could make it myself later.


Urban Cookhouse Broccoli Salad
0.25 cup whole Red Seedless Grapes
1cup, chopped Broccoli
13g Mayonnaise
0.5 medium slices Cured Bacon
0.2 oz Sunflower Kernels


Nutrition:
199 Calories
14.8g fat (2.4 saturated)
8mg Cholesterol
219mg Sodium
12.7g Carbs (3.7g Fiber, 7.7g Sugar)
5.6g Protein
shipperx: (Default)
So in planning the Christmas Eve menu, I was intrigued by this cocktail from Rachel Ray (generally, I'm not a huge fan of Rachel Ray recipes, but where cocktails are concerned, I'm willing to go for something that looks sweet.  (Yeah, yeah, Girly drinks.  Whatever. Those are the only drinks that I like.)

Ginger Snap Cocktail
  • 1 1/2 ounces vodka
  • 1 ounce ginger liqueur, such as Domaine de Canton
  • 1 ounce fresh lemon juice
  • 1/4 teaspoon agave syrup
  • 1/4 teaspoon peeled and grated fresh ginger
  • Pinch ground cinnamon
  • Pinch ground cloves
  • Pinch grated nutmeg
  • Ice
  • Cinnamon stick, for garnish

Directions

Shake all together the vodka, ginger liqueur, lemon juice, agave syrup, grated ginger, cinnamon, cloves and nutmeg in an ice-filled cocktail shaker. Strain into a chilled cocktail glass. Garnish with a cinnamon stick.



*  *  *  *

So, I went searching for Domaine de Canton liqueur and discovered that no one around here carries it (at least not that I or that my sister could find).  I did find a DIY recipe that I think I may try since in addition to the above cocktail, it's a good pairing for apple cider or egg nog.



This homemade ginger liqueur tastes so elegant that people will not believe you made it yourself. It can compete with Domaine de Canton on flavor—for less than half the cost and only 20 minutes of work. The steeping time is very short, so this is a perfect DIY holiday gift...if you can bear to part with some.

Notes:
Peeling ginger with a spoon allows you to navigate the curves and bumps more easily than using a peeler. Store as you would any liqueur—no refrigeration is required. This should keep for a year, but if it develops off flavors or a cloudy appearance, discard it.

Ingredients

  • 2 ounces ginger root
  • 1 vanilla bean
  • 1 cup sugar
  • 1 1/2 cups water
  • 1 orange
  • 1 1/2 cups brandy

Procedures

  1. Peel the ginger and cut it into thin slices. Split the vanilla bean in half lengthwise.

  2. Bring the ginger, vanilla, sugar, and water to a boil. Reduce heat to medium-low and simmer until ginger is soft—about 20 minutes. Let the syrup cool. Do not strain yet.

  3. Zest the orange and place the zest only in a sealable glass container along with the syrup and brandy. Seal and shake, then let this mixture steep for one day.

  4. After one day, remove the vanilla bean and let the mixture steep for an additional day.

  5. Strain mixture through a coffee filter into your bottle or jar for storage. Let it sit for one more day before using to let flavors mellow.

shipperx: (Default)

{Take the 100 Things challenge!}


Okay, this one is weird.

The first time I saw this recipe on a web site, I thought "this one is weird."  But I'm the sort of person who when they see an odd recipe, thinks that I need to try that. So I tried it... and it's good!

So here you go:

The Adult Peanut Butter and Jelly Sandwich

1) Peanut Butter -- better to use the kind that has no extra added oil and is just peanuts (maybe with some salt)

2) A nice marmalade

Evenly proportion these two ingredients.  Spread the marmalade on one piece of bread and the peanut butter on the other.  (I know, really standard to this point).  Now it's about to swerve toward Thailand.

3) Spread Sriracha on the peanut butter  (remember that Sriracha is hot and don't go overboard)

4)  Add chopped fresh basil  (I have Thai basil as well as sweet basil in my garden, so I use both)

5)  Sprinkle sweet curry powder on the marmalade (again, don't go insane with it.  But a good sprinkle is in order)

6) Press together, butter your bread, toast your sandwich in a skillet until everything is warm and melty and the bread has some golden brown on it. (you need to meld the flavors)

It's a savory, spicy PB&J! 

Weird, but weird and good.  (And perfect when you're scrounging around your refrigerator, trying to put something together out of random ingredients that you have on hand.)
shipperx: (Default)

{Take the 100 Things challenge!}


Okay, this one is weird.

The first time I saw this recipe on a web site, I thought "this one is weird."  But I'm the sort of person who when they see an odd recipe, thinks that I need to try that. So I tried it... and it's good!

So here you go:

The Adult Peanut Butter and Jelly Sandwich

1) Peanut Butter -- better to use the kind that has no extra added oil and is just peanuts (maybe with some salt)

2) A nice marmalade

Evenly proportion these two ingredients.  Spread the marmalade on one piece of bread and the peanut butter on the other.  (I know, really standard to this point).  Now it's about to swerve toward Thailand.

3) Spread Sriracha on the peanut butter  (remember that Sriracha is hot and don't go overboard)

4)  Add chopped fresh basil  (I have Thai basil as well as sweet basil in my garden, so I use both)

5)  Sprinkle sweet curry powder on the marmalade (again, don't go insane with it.  But a good sprinkle is in order)

6) Press together, butter your bread, toast your sandwich in a skillet until everything is warm and melty and the bread has some golden brown on it. (you need to meld the flavors)

It's a savory, spicy PB&J! 

Weird, but weird and good.  (And perfect when you're scrounging around your refrigerator, trying to put something together out of random ingredients that you have on hand.)
shipperx: (Default)


{Take the 100 Things challenge!}

I debated for a while what I would do, because 100 Things is...well... a lot. Ultimately I settled on food because I do have an interest. And because I can do recipes or talk about herb gardening or planting veggies. I do all three.

Kicking off the meme, what I made this weekend...

Apple-Celery Slaw (it was tasty) )
shipperx: (Default)


{Take the 100 Things challenge!}

I debated for a while what I would do, because 100 Things is...well... a lot. Ultimately I settled on food because I do have an interest. And because I can do recipes or talk about herb gardening or planting veggies. I do all three.

Kicking off the meme, what I made this weekend...

Apple-Celery Slaw (it was tasty) )
shipperx: (Default)


{Take the 100 Things challenge!}

I debated for a while what I would do, because 100 Things is...well... a lot. Ultimately I settled on food because I do have an interest. And because I can do recipes or talk about herb gardening or planting veggies. I do all three.

Kicking off the meme, what I made this weekend...

Apple-Celery Slaw (it was tasty) )
shipperx: (Default)
Finished eating the mushroom soup that I made Sunday evening. It was quite nummy and worth making again.



1 pound portobello mushrooms, stemmed, dark gills removed, caps cut into 3/4-inch pieces (I used cremini which... same dif. :shrug:)

1/2 pound shiitake mushrooms, stemmed, caps cut into 3/4-inch pieces

6 tablespoons olive oil

3 cans (or more) vegetable broth (I used chicken broth)

1 1/2 tablespoons butter

1 onion, chopped

5 garlic cloves (3 for roasting, 2 to be minced)

1/4 cup plus 2 tablespoons Madeira(I didn't have any so I used 2 tbs brandy and reduced 1/4cp white wine vinegar. I'm betting sherry could also be used. Note: vinegar must be cooked down by at least half -- but preferably more- while sauteeing the onions to prevent curdling the cream)

3 tablespoons all purpose flour

1 cup whipping cream

1 teaspoon chopped fresh thyme



Preheat oven to 400°F. Line baking sheet with foil. Drizzle mushrooms and 3 garlic cloves with 3 tablespoons oil. Sprinkle generously with salt and pepper; toss to coat. Cover with foil. Bake mushrooms and garlic cloves 30 minutes. Uncover and continue baking until mushrooms are tender and still moist, about 15 minutes longer. Cool slightly. Puree half of mushrooms and all 3 garlic cloves with 1 can broth in blender until smooth. Set mushroom puree aside.

Melt butter in heavy large pot over medium-high heat. Add onion and 2 cloves minced garlic and sauté until onion is tender, about 8 minutes. Add Madeira [brandy and white wine vinegar] and simmer until almost all of liquid evaporates, about 2 minutes. Add flour; stir 2 minutes. Add 2 cans broth, cream, and thyme. Stir in remaining cooked mushroom pieces and mushroom puree. Simmer over medium heat until slightly thickened, about 10 minutes. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring to simmer before serving, thinning with additional broth if necessary.)
shipperx: (Default)
Finished eating the mushroom soup that I made Sunday evening. It was quite nummy and worth making again.



1 pound portobello mushrooms, stemmed, dark gills removed, caps cut into 3/4-inch pieces (I used cremini which... same dif. :shrug:)

1/2 pound shiitake mushrooms, stemmed, caps cut into 3/4-inch pieces

6 tablespoons olive oil

3 cans (or more) vegetable broth (I used chicken broth)

1 1/2 tablespoons butter

1 onion, chopped

5 garlic cloves (3 for roasting, 2 to be minced)

1/4 cup plus 2 tablespoons Madeira(I didn't have any so I used 2 tbs brandy and reduced 1/4cp white wine vinegar. I'm betting sherry could also be used. Note: vinegar must be cooked down by at least half -- but preferably more- while sauteeing the onions to prevent curdling the cream)

3 tablespoons all purpose flour

1 cup whipping cream

1 teaspoon chopped fresh thyme



Preheat oven to 400°F. Line baking sheet with foil. Drizzle mushrooms and 3 garlic cloves with 3 tablespoons oil. Sprinkle generously with salt and pepper; toss to coat. Cover with foil. Bake mushrooms and garlic cloves 30 minutes. Uncover and continue baking until mushrooms are tender and still moist, about 15 minutes longer. Cool slightly. Puree half of mushrooms and all 3 garlic cloves with 1 can broth in blender until smooth. Set mushroom puree aside.

Melt butter in heavy large pot over medium-high heat. Add onion and 2 cloves minced garlic and sauté until onion is tender, about 8 minutes. Add Madeira [brandy and white wine vinegar] and simmer until almost all of liquid evaporates, about 2 minutes. Add flour; stir 2 minutes. Add 2 cans broth, cream, and thyme. Stir in remaining cooked mushroom pieces and mushroom puree. Simmer over medium heat until slightly thickened, about 10 minutes. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring to simmer before serving, thinning with additional broth if necessary.)
shipperx: (Default)
Finished eating the mushroom soup that I made Sunday evening. It was quite nummy and worth making again.



1 pound portobello mushrooms, stemmed, dark gills removed, caps cut into 3/4-inch pieces (I used cremini which... same dif. :shrug:)

1/2 pound shiitake mushrooms, stemmed, caps cut into 3/4-inch pieces

6 tablespoons olive oil

3 cans (or more) vegetable broth (I used chicken broth)

1 1/2 tablespoons butter

1 onion, chopped

5 garlic cloves (3 for roasting, 2 to be minced)

1/4 cup plus 2 tablespoons Madeira(I didn't have any so I used 2 tbs brandy and reduced 1/4cp white wine vinegar. I'm betting sherry could also be used. Note: vinegar must be cooked down by at least half -- but preferably more- while sauteeing the onions to prevent curdling the cream)

3 tablespoons all purpose flour

1 cup whipping cream

1 teaspoon chopped fresh thyme



Preheat oven to 400°F. Line baking sheet with foil. Drizzle mushrooms and 3 garlic cloves with 3 tablespoons oil. Sprinkle generously with salt and pepper; toss to coat. Cover with foil. Bake mushrooms and garlic cloves 30 minutes. Uncover and continue baking until mushrooms are tender and still moist, about 15 minutes longer. Cool slightly. Puree half of mushrooms and all 3 garlic cloves with 1 can broth in blender until smooth. Set mushroom puree aside.

Melt butter in heavy large pot over medium-high heat. Add onion and 2 cloves minced garlic and sauté until onion is tender, about 8 minutes. Add Madeira [brandy and white wine vinegar] and simmer until almost all of liquid evaporates, about 2 minutes. Add flour; stir 2 minutes. Add 2 cans broth, cream, and thyme. Stir in remaining cooked mushroom pieces and mushroom puree. Simmer over medium heat until slightly thickened, about 10 minutes. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring to simmer before serving, thinning with additional broth if necessary.)
shipperx: (Default)
I kill Sunday mornings by watching whatever on TV.
On public TV, this recipe looked interesting. I may have to try it.


http://www.lidiasitaly.com/recipes/detail/1054


½ teaspoon kosher salt
12 ounces ripe cherry tomatoes
½ cup loosely packed fresh basil leaves
¼ cup loosely packed fresh mint leaves
¼ cup pine nuts, lightly toasted
2 small anchovy fillets, finely chopped
1 plump garlic clove, crushed and peeled
⅓ teaspoon red pepper flakes, or to taste
⅓ cup extra-virgin olive oil
¼ cup small capers, drained for the pasta

1 pound spaghetti
2 tablespoons fresh parsley, chopped
1 cup freshly grated pecorino, plus more for passing

ou will need a large pot for cooking the pasta; a food processor; a large, deep serving bowl. Fill the big pot with salted water (at least 6 quarts with a tablespoon kosher salt), and heat to a rolling boil. To make the sauce: Rinse the cherry tomatoes, basil, and mint leaves, and pat dry. Put them all in the food-processor bowl along with the pine nuts, anchovies, garlic, salt, and peperoncino. Process until puréed, scraping down the work bowl as needed. With the machine running, pour in the olive oil in a slow, steady stream, forming a thick, emulsified sauce. If serving now, scrape the sauce into a warmed deep serving bowl, and stir in the whole capers. When the pasta water is boiling, drop in the spaghetti, stirring and separating the strands. Cover the pot, return the water to a boil over high heat, then set the cover ajar, and cook the pasta until al dente. While the pasta cooks, ladle some of the boiling water into the serving bowl to warm it. Scrape in the sauce, and stir in the capers. Lift the spaghetti from the pot, let drain for a moment, drop it into the bowl, and toss well, until all the strands are coated with sauce. Sprinkle the parsley and grated cheese, and toss again. Serve immediately, passing more grated cheese at the table.
shipperx: (Default)
I kill Sunday mornings by watching whatever on TV.
On public TV, this recipe looked interesting. I may have to try it.


http://www.lidiasitaly.com/recipes/detail/1054


½ teaspoon kosher salt
12 ounces ripe cherry tomatoes
½ cup loosely packed fresh basil leaves
¼ cup loosely packed fresh mint leaves
¼ cup pine nuts, lightly toasted
2 small anchovy fillets, finely chopped
1 plump garlic clove, crushed and peeled
⅓ teaspoon red pepper flakes, or to taste
⅓ cup extra-virgin olive oil
¼ cup small capers, drained for the pasta

1 pound spaghetti
2 tablespoons fresh parsley, chopped
1 cup freshly grated pecorino, plus more for passing

ou will need a large pot for cooking the pasta; a food processor; a large, deep serving bowl. Fill the big pot with salted water (at least 6 quarts with a tablespoon kosher salt), and heat to a rolling boil. To make the sauce: Rinse the cherry tomatoes, basil, and mint leaves, and pat dry. Put them all in the food-processor bowl along with the pine nuts, anchovies, garlic, salt, and peperoncino. Process until puréed, scraping down the work bowl as needed. With the machine running, pour in the olive oil in a slow, steady stream, forming a thick, emulsified sauce. If serving now, scrape the sauce into a warmed deep serving bowl, and stir in the whole capers. When the pasta water is boiling, drop in the spaghetti, stirring and separating the strands. Cover the pot, return the water to a boil over high heat, then set the cover ajar, and cook the pasta until al dente. While the pasta cooks, ladle some of the boiling water into the serving bowl to warm it. Scrape in the sauce, and stir in the capers. Lift the spaghetti from the pot, let drain for a moment, drop it into the bowl, and toss well, until all the strands are coated with sauce. Sprinkle the parsley and grated cheese, and toss again. Serve immediately, passing more grated cheese at the table.
shipperx: (Default)
I kill Sunday mornings by watching whatever on TV.
On public TV, this recipe looked interesting. I may have to try it.


http://www.lidiasitaly.com/recipes/detail/1054


½ teaspoon kosher salt
12 ounces ripe cherry tomatoes
½ cup loosely packed fresh basil leaves
¼ cup loosely packed fresh mint leaves
¼ cup pine nuts, lightly toasted
2 small anchovy fillets, finely chopped
1 plump garlic clove, crushed and peeled
⅓ teaspoon red pepper flakes, or to taste
⅓ cup extra-virgin olive oil
¼ cup small capers, drained for the pasta

1 pound spaghetti
2 tablespoons fresh parsley, chopped
1 cup freshly grated pecorino, plus more for passing

ou will need a large pot for cooking the pasta; a food processor; a large, deep serving bowl. Fill the big pot with salted water (at least 6 quarts with a tablespoon kosher salt), and heat to a rolling boil. To make the sauce: Rinse the cherry tomatoes, basil, and mint leaves, and pat dry. Put them all in the food-processor bowl along with the pine nuts, anchovies, garlic, salt, and peperoncino. Process until puréed, scraping down the work bowl as needed. With the machine running, pour in the olive oil in a slow, steady stream, forming a thick, emulsified sauce. If serving now, scrape the sauce into a warmed deep serving bowl, and stir in the whole capers. When the pasta water is boiling, drop in the spaghetti, stirring and separating the strands. Cover the pot, return the water to a boil over high heat, then set the cover ajar, and cook the pasta until al dente. While the pasta cooks, ladle some of the boiling water into the serving bowl to warm it. Scrape in the sauce, and stir in the capers. Lift the spaghetti from the pot, let drain for a moment, drop it into the bowl, and toss well, until all the strands are coated with sauce. Sprinkle the parsley and grated cheese, and toss again. Serve immediately, passing more grated cheese at the table.
shipperx: (Default)

Not sure why it's chicken meatballs when it's almost an equal amount of pork, but I made it last night and it turned out pretty nummy.



For the Meatballs:

1 lb boneless, skinless chicken breast (ground or diced in a food processor)
3/4 lb ground pork
2 shallots (minced)
3 garlic cloves
1 sprig marjoram (or oregano.  They're different strains of the same plant) leaves only
1 sprig thyme, leaves only
pinch of ground nutmeg
pinch of cayenne
salt and black pepper
1/2 cup bread crumbs
1 large egg

For Mirepoix:
2 tbs olive oil
1 large onion, 1/2" diced
2 carrots, 1/2" diced
2 celery stalks, 1/2" diced
salt and black pepper
1cup chicken stock

1 lb Penne Pasta (al dente)
2 sprigs marjoram (or oregano) chopped leaves
2 thyme sprigs, leaves only
2 parsley sprigs, chopped
1/2 cup parmesan
1tbs butter

Combine chicken, pork [I also diced in a little bacon), shallots, garlic, oregano, thyme, nutmeg, cayenne, bread crumbs, egg, and salt and pepper in a large bowl.  Roll tablespoon sized meatballs.  set aside.

Heat olive oil in a saute pan over medium heat.  Add onions, carrots, celery, and cook until softened (about 10 minutes) season with salt and pepper.  Add chicken stock and bring to boil.  Reduce to simmer and cook for 3 minutes.   Remove from heat and set aside.

Meanwhile cook the penne to al dente.  Drain and return pasta to the cooking pan...but reserve 1/2cup of the pasta water.

Pan sautee/fry meatballs until cooked through and browned on the outside (about 8 minutes)

Add mirepoix to the pasta along with the chopped herbs.  Add meatballs, cheese and butter over low heat just to warm through.  Then add a little of the reserved pasta water and reduce over high heat to concentrate flavors.   The dish should be a little soupy.  Serves 6.
shipperx: (Default)

Not sure why it's chicken meatballs when it's almost an equal amount of pork, but I made it last night and it turned out pretty nummy.



For the Meatballs:

1 lb boneless, skinless chicken breast (ground or diced in a food processor)
3/4 lb ground pork
2 shallots (minced)
3 garlic cloves
1 sprig marjoram (or oregano.  They're different strains of the same plant) leaves only
1 sprig thyme, leaves only
pinch of ground nutmeg
pinch of cayenne
salt and black pepper
1/2 cup bread crumbs
1 large egg

For Mirepoix:
2 tbs olive oil
1 large onion, 1/2" diced
2 carrots, 1/2" diced
2 celery stalks, 1/2" diced
salt and black pepper
1cup chicken stock

1 lb Penne Pasta (al dente)
2 sprigs marjoram (or oregano) chopped leaves
2 thyme sprigs, leaves only
2 parsley sprigs, chopped
1/2 cup parmesan
1tbs butter

Combine chicken, pork [I also diced in a little bacon), shallots, garlic, oregano, thyme, nutmeg, cayenne, bread crumbs, egg, and salt and pepper in a large bowl.  Roll tablespoon sized meatballs.  set aside.

Heat olive oil in a saute pan over medium heat.  Add onions, carrots, celery, and cook until softened (about 10 minutes) season with salt and pepper.  Add chicken stock and bring to boil.  Reduce to simmer and cook for 3 minutes.   Remove from heat and set aside.

Meanwhile cook the penne to al dente.  Drain and return pasta to the cooking pan...but reserve 1/2cup of the pasta water.

Pan sautee/fry meatballs until cooked through and browned on the outside (about 8 minutes)

Add mirepoix to the pasta along with the chopped herbs.  Add meatballs, cheese and butter over low heat just to warm through.  Then add a little of the reserved pasta water and reduce over high heat to concentrate flavors.   The dish should be a little soupy.  Serves 6.
shipperx: (Default)

Not sure why it's chicken meatballs when it's almost an equal amount of pork, but I made it last night and it turned out pretty nummy.



For the Meatballs:

1 lb boneless, skinless chicken breast (ground or diced in a food processor)
3/4 lb ground pork
2 shallots (minced)
3 garlic cloves
1 sprig marjoram (or oregano.  They're different strains of the same plant) leaves only
1 sprig thyme, leaves only
pinch of ground nutmeg
pinch of cayenne
salt and black pepper
1/2 cup bread crumbs
1 large egg

For Mirepoix:
2 tbs olive oil
1 large onion, 1/2" diced
2 carrots, 1/2" diced
2 celery stalks, 1/2" diced
salt and black pepper
1cup chicken stock

1 lb Penne Pasta (al dente)
2 sprigs marjoram (or oregano) chopped leaves
2 thyme sprigs, leaves only
2 parsley sprigs, chopped
1/2 cup parmesan
1tbs butter

Combine chicken, pork [I also diced in a little bacon), shallots, garlic, oregano, thyme, nutmeg, cayenne, bread crumbs, egg, and salt and pepper in a large bowl.  Roll tablespoon sized meatballs.  set aside.

Heat olive oil in a saute pan over medium heat.  Add onions, carrots, celery, and cook until softened (about 10 minutes) season with salt and pepper.  Add chicken stock and bring to boil.  Reduce to simmer and cook for 3 minutes.   Remove from heat and set aside.

Meanwhile cook the penne to al dente.  Drain and return pasta to the cooking pan...but reserve 1/2cup of the pasta water.

Pan sautee/fry meatballs until cooked through and browned on the outside (about 8 minutes)

Add mirepoix to the pasta along with the chopped herbs.  Add meatballs, cheese and butter over low heat just to warm through.  Then add a little of the reserved pasta water and reduce over high heat to concentrate flavors.   The dish should be a little soupy.  Serves 6.
shipperx: (Default)

Made this last night from Frank Stitt's latest cookbook and it turned out quite yummy.    Also a good use of my herb garden.  Would definitely make this again, and I thought that I'd share.

Ingredients:

1 tsp            olive oil
2 tbs            butter
1 cup           sliced scallions or leeks (white and green parts)
12                slender asparagus spears, tough bottoms discarded and cut into 2-inch pieces
1 cup (ea)  baby carrots / sugar snap peas / (ramps can also be used)
1 cup           fresh or frozen sweet peas (English peas)
1/4 cup       cream
1lb               penne pasta
1/4 cup       chopped fresh mint

optional      several leaves of fresh basil and/or parsley (chopped w/ mint)

1tbs             finely chopped fresh chives
2/3 cup       parmigiano-reggiano  or pecorino romano cheese
1 zested lemon
Kosher salt
Black pepper


Fill two pans (one for pasta and one for vegetables) with water, add salt and bring to boil.  
Cook pasta to al dente.

Blanch vegetables in second boiler. Add asparagus and cook for 1 minute.  Add carrots and cook for another minute.  Add sweet peas and cook for another minute.  Add sugar snap peas and cook for thirty seconds.  Drain and set aside.

Heat olive oil and 1tbs of butter in skillet.  Add onions and/or leeks and cook for 10 to 15 minutes, until very soft.
Add the set-aside asparagus and other vegetables to the onions.  Stir in cream. Set aside until pasta is ready. 

Drain pasta.  Toss with olive oil, salt, and black pepper.

Return skillet w/ vegetables to heat, tossing for 1 to 2 minutes until hot.  Add mint, basil, chives, lemon zest, parmesan, and 1tbs of butter.

Remove from heat, and toss with pasta.  Salt and pepper to taste.

Garnish with mint, parsley, and parmesan.  Serve warm.

Serves 6-8


I also grilled two bone-in chicken breasts, coarsely shredded the meat, and added to the pasta. 

Would definitely make this again.

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