Tuesday, August 31, 2010

Salmon Roasted in Butter

Be sure to preheat the butter or oil, along with a little bit of the herb, in a roasting pan in a hot oven. This preheating causes the fish to sizzle the instant it's set into the pan, so that it browns before it overcooks. If you start the fillet in a cold pan, it will simply turn a dull pink and will not brown until it is as dry as chalk.

  • 4 tablespoons (1/2 stick) butter
  • 4 tablespoons minced chervil, parsley or dill
  • 1 salmon fillet, 1 1/2 to 2 pounds
  • Salt and freshly ground black pepper to taste
  • Lemon wedges
1. Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.

2. Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.

3. Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.

Variations: The basic recipe can easily be varied. An equal quantity of extra virgin olive oil can be substituted for the butter, and 2 teaspoons basil or thyme leaves or 2 tablespoons marjoram leaves for the dill, chervil or parsley. Or peanut oil can be substituted for the butter (with a teaspoon of dark sesame oil for flavor if you like) and cilantro or mint for the dill, chervil or parsley; with this version, use lime instead of lemon.

Time 15 minutes

Makes Yield 4 to 6 servings

From The Minimalist (Mark Bittman) in NY Times

Thursday, August 26, 2010

Menu: Week of Aug 23

provisions needed: corn, romaine, spinach, shallot, zucchini, feta, mozz, unsliced bread

  • shrimp with orzo, white beans, lemon, tomato; zucchini with parmesan
  • grill beef/turkey burgers + bread salad + corn
  • steak salad with spinach, blue cheese, blueberries, shallot, feta/oven fries
  • meatball calzone + salad
  • Kielbasa grilled with bell peppers and bread over salad
on hand: grapes, mushrooms, green beans

Wednesday, August 25, 2010

Roasted Shrimp and Orzo

The Barefoot Contessa's version calls for a lot of fresh dill and parsley; I used a smaller amount of fresh oregano and rosemary instead. Feta on the side.

  • Kosher salt and freshly ground black pepper
  • Good olive oil
  • 1/2 pound orzo or mini farfalle
  • 6 tablespoons freshly squeezed lemon juice (2 lemons)
  • 1.5 pounds (16 to 18 count) shrimp, peeled and deveined
  • 3/4 cup minced scallions, white and green parts
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh rosemary
  • 1 small cucumber, unpeeled, seeded, and medium-diced
  • 1/4 cup small-diced red onion
  • Grated Parmesan and/or feta cheese, large diced
Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Makes 4 servings plus leftovers

Adapted from Ina Garten, Barefoot Contessa at Home, via Food Network

Thursday, August 19, 2010

Kefta-Style Meatballs with Grilled Grapes and Yogurt Sauce

AMANDA & MERRILL'S NOTES: You will fall in love with this recipe as you're mixing the meatball mixture, which sends up wafts of cinnamon, mint and garlic. After browning the meatballs, you sandwich them between a grilled (seared, really) grape -- we used red, and loved how their skins blistered and charred -- and a garlicky, lemon yogurt sauce. For parties, you can make everything ahead of time, and assemble the skewers and sauce just before guests arrive. - A&M

This recipe is a combination of a few different restaurant dishes that I have enjoyed over the years. I've gone through a handful of versions, but this one has stuck around. I usually make them with ground beef, but lamb is great too. Also instead of serving as an appetizer, skip the toothpicks and pile it all into a warm pita. I know the grilled grapes sound a little odd, but they really work...trust me. - roseinparis


  • 1.5 pounds ground beef
  • 1 egg
  • 1 small red onion, grated
  • 1/2 cup chopped mint
  • 1/4 cup chopped parsley
  • 2 minced garlic cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 bunch small seedless grapes, red or green
Yogurt Sauce

  • 1 cup plain yogurt
  • 1/4 cup chopped mint
  • 2 tablespoons grated lemon zest
  • 1 minced garlic clove
  • salt and pepper to taste
For the yogurt sauce: Mix all ingredients. It's best when made at least 30 minutes ahead of time, to allow flavors to meld.

In a large bowl combine the first 9 ingredients in the meatball list. Don’t over-mix.

Heat a frying pan with some vegetable oil and toss the grapes, lightly browning on all sides, remove and set aside.

Shape meat mixture into small meatballs, fry in the pan, adding more oil if needed to make sure they don’t stick. The heat should be fairly high to ensure a good sear. Toss or turn to make sure all sides brown. Drain on some paper towel, allowing to rest for a few minutes.

Assemble on large cocktail toothpicks: grape first, then meatball on the bottom. Serve with yogurt sauce for dipping.

Makes 6 servings

by roseinparis, from Food 52

Tuesday, August 17, 2010

Pumpkin and Tomato Soup with Cheese

  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • ½ cup chopped celery
  • 1 garlic clove, grated
  • 2 teaspoons ground cumin
  • 2 pounds ripe juicy tomatoes, cored and coarsely chopped
  • 1 can (15 ounces) pureed pumpkin
  • 1 tablespoon tomato paste
  • Coarse salt and black pepper
  • 1 tablespoon fresh lime or lemon juice
  • ½ cup coarsely shredded Comte, Pecorino Romano, or sharp cheddar, plain yogurt or crème fraîche
1. In a soup pot, combine the oil, onion and celery and cook, stirring occasionally, over medium to medium-low heat, until the onions are golden, about 10 minutes. Add the garlic and cumin and cook, stirring, 1 minute.

2. Add tomatoes, pumpkin, 1 1/4 cups water, tomato paste and about 1/2 teaspoon salt. Heat to a boil and cook, covered, over medium-low heat, 10 minute. Uncover and cool slightly. Puree the soup with an immersion blender. If you don't have an immersion blender, carefully transfer the soup, in batches, to a blender or food processor and process until pureed. Return the soup to the pot. Add additional water to thin soup to desired consistency, if necessary.

3. Cover and simmer about 15 minutes. Stir in the lime juice. Taste and add additional salt and a generous grinding of black pepper. Ladle into bowls and mound about 2 tablespoons of cheese in the center of each serving, or if preferred add a swirl of yogurt or crème fraîche. Serve at once.

Makes 3-4 servings

Adapted from Fresh & Fast Vegetarian

Cold Tomato-Thyme Soup

  • 5 tablespoons olive oil (preferably extra-virgin)
  • 2 cups finely chopped onions
  • 3/4 cup finely chopped peeled carrots
  • 2 1/2 teaspoons finely chopped garlic
  • 1 bay leaf
  • 3 pounds ripe tomatoes, halved, seeded, chopped (about 5 cups)
  • 3 cups canned low-salt chicken broth
  • 3 tablespoons finely chopped fresh thyme or 1 tablespoon dried
  • 1 cup hickory smoke chips, soaked in water 30 minutes, drained
  • 3 3/4-inch-thick slices sourdough bread
  • 1 garlic clove, halved
  • Fresh thyme sprigs (optional)
Heat 4 tablespoons oil in heavy large pot over medium heat. Add onions, carrots, finely chopped garlic and bay leaf. Cover; cook until carrots are tender, stirring occasionally, about 10 minutes. Add tomatoes. Cover; cook until tomatoes release juices, about 10 minutes. Uncover; cook until juices evaporate, stirring often, about 20 minutes. Add broth and chopped thyme. Partially cover pot and simmer until mixture is reduced to 6 cups, stirring occasionally, about 10 minutes longer.

Cool soup slightly. Discard bay leaf. Puree half of soup in blender. Stir into soup in pot. Season with salt and pepper. Chill uncovered until cold, then cover. (Can be made 1 day ahead. Keep chilled.)

Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Brush 1 tablespoon oil over both sides of bread slices. Grill bread until lightly browned, about 2 minutes per side. Rub garlic clove halves over bread. Cut bread into 3/4-inch cubes.

Divide cold soup among bowls. Top with croutons. Garnish with thyme.

Makes 6 servings

From Bon Appétit | July 1997

Monday, August 16, 2010

Sesame Dressing

  • 2 tablespoons Chinese sesame-seed paste or tahini
  • 2 tablespoons plus 2 teaspoons light soy sauce
  • 2 tablespoons rice-wine vinegar
  • 2 tablespoons finely diced ginger
  • 4 cloves garlic, crushed
  • 2 tablespoons superfine sugar or 1 tablespoon honey
  • 1/2 cup Asian sesame oil

In a bowl mix the sesame paste and soy sauce together. Add the vinegar and, while stirring, add the ginger, garlic and sugar. Stir until the sugar dissolves, add the sesame oil, and allow to stand for 30 minutes to let the flavors mingle.

Makes about 1 cup

Adapted from Neil Perry, Rockpool via Epicurious

Tuesday, August 10, 2010

Rosewater Yogurt Panna Cotta with Blueberries

  • 2 tablespoons water
  • 1 1/4 teaspoons unflavored gelatin
  • 1 3/4 cups cream
  • 1/4 cup sugar
  • 1 cup whole-milk yogurt
  • Pinch salt
  • 1/2 teaspoon rosewater
  • 1 cup blueberries, divided
  • Mint leaves, to garnish

Sprinkle the gelatin over the two tablespoons of water in a small bowl. Let sit to soften. Put the cream in a small saucepan with the sugar over medium heat and heat until bubbles form around the edges. Whisk until all the sugar is dissolved. Take off the heat and whisk in the gelatin mixture until completely dissolved. Whisk in the yogurt, salt, and rosewater.

Rinse the blueberries and pick out any stems or bad berries. Pat dry. Divide about half of the berries between 4 6-8 ounce cups or bowls. Fill each one partway with the berries. Pour the warm panna cotta mixture over the berries and refrigerate. Chill until set — about 2-4 hours, depending on the size and depth of the cups.

When ready to serve, divide the remainder of the berries between the cups, piling them on top of the set custard. Garnish with a mint leaf and serve with coffee, fresh mint tea, or dessert wine.

Makes 4 servings

From Apartment Therapy

Farroto with Garden Tomatoes

  • 2 cups chicken broth
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, grated
  • Pinch of crushed red pepper
  • 2 cups diced garden tomatoes
  • 2 tablespoons slivered basil
  • 2 cups cooked (al dente) farro
  • Coarse salt
  • Chopped fresh rosemary
  • 1/3 cup grated Parmesan
  • Freshly ground black pepper

1. Pour the broth into a small saucepan and heat to a boil; reduce heat and keep warm over low heat.

2. Heat the oil in a large wide saucepan or deep sauté pan over medium heat until hot enough to sizzle a piece of onion. Add the onion and cook, stirring, until softened, about 3 minutes. Stir in the garlic and crushed red pepper and cook 1 minute. Add the tomatoes, half of the basil, the farro and about ½ cup of the hot broth.

3. Cook, over medium heat, uncovered, stirring occasionally adding the remaining broth in ½ cup additions as farro absorbs the previous addition. Keep adding the broth until the farro is tender, but still has a bit of bite, about 15 minutes. You may not need all of the broth. The mixture should be the consistency of risotto, neither soupy nor pilaf like.

4. Stir in the grated cheese and the remaining basil until well blended. Season to taste with salt and pepper. Ladle into soup bowls and top with shaved Parmesan.

Makes 4 servings

Inspired by Fresh & Fast Vegetarian by Marie Simmons

Week of 9 August

  • Chicken and Dumplings
  • Chicken Enchiladas with Green Sauce
  • Stacked Veggie Enchiladas
  • Beef Stroganoff
  • Grate carrots, toast some sunflower seeds, and toss with blueberries, olive oil, lemon juice and plenty of black pepper. Sweet, sour, crunchy, soft.
  • Farrotto with Tomatoes (& Sausage?)



Monday, August 9, 2010

Mountain-Style Paella

  • 2 large red bell peppers, seeded
  • 1/4 cup olive oil
  • 1 3 1/2-pound chicken, cut into 8 pieces
  • 1 1/2 pounds pork sausage, cut into 1-inch pieces
  • 1 pound mushrooms, thinly sliced
  • 3 pounds tomatoes (about 7 cups), chopped
  • 2 tablespoons minced garlic
  • 1 pound green beans, trimmed, cut into 1-inch lengths
  • 1/2 cup almonds, finely ground
  • 1 1/2 tablespoons chopped fresh rosemary
  • 1 1/2 tablespoons chopped fresh sage
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1/2 teaspoon saffron threads, crushed
  • 1/4 teaspoon dried crushed red pepper
  • 2 cups Spanish short-grain white rice
  • 4 cups (or more) hot canned low-salt chicken broth
  • Lemon wedges

Cut 1 bell pepper lengthwise into thin strips. Chop second pepper; reserve. Heat oil in heavy 14-inch skillet or paella pan over medium-high heat. Add bell pepper strips; sauté until softened, about 6 minutes. Using tongs, transfer pepper strips to bowl; reserve. Season chicken with salt and pepper. Add to skillet and cook until brown on all sides, about 12 minutes. Transfer to plate. Add sausage to skillet; sauté until golden, about 5 minutes. Using slotted spoon, transfer to plate with chicken.

Pour off all but 6 tablespoons drippings from skillet. Add mushrooms to skillet; sauté over medium-high heat 5 minutes. Stir in tomatoes, garlic and chopped bell pepper and bring to boil. Reduce heat and simmer until almost all liquid evaporates, about 35 minutes.

Add green beans and next 7 ingredients to skillet. Stir in rice, chicken, sausage and 6 cups hot broth; bring to boil. Reduce heat to medium; simmer uncovered until chicken is cooked, adding more broth if mixture seems dry, about 30 minutes. Let stand 5 minutes. Top with pepper strips. Garnish with lemon.

Serves 8

From Bon Appetit

Thursday, August 5, 2010

Toasted Quinoa with Spinach, Tomatoes and Walnuts

Quinoa has an irresistibly nutty taste, a texture that is crunchy yet delicate, and cooks in less than 20 minutes. I use it as a side dish, breakfast cereal, in salads, and often, as in this recipe, as part of a main dish. Serve with Warm Green Bean Salad with Red Onion and Mint (page 00). Cook time: 35 minutes.

  • 1½ cups quinoa
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, grated
  • 1 teaspoon coarse salt
  • 1 cup tri-color grape or petite cherry tomatoes
  • 1 bag (5 ounces) baby spinach, about 5 cups packed, rinsed and drained
  • ½ cup broken walnuts
  • ½ cup grated Parmigiano-Reggiano
  • Torn basil leaves (optional)

1. Place the quinoa in a fine mesh strainer and rinse under cold running water for at least 45 seconds. To save water swish the quinoa in a bowl of water instead of using the running water. Shake in a strainer to remove as much water as possible.

2. Add 1 tablespoon of the oil to a deep straight-sided skillet or sauté pan and warm over medium-low heat. Add the wet, but drained, quinoa and turn the heat to medium high. Stir the quinoa until it dries out and begins to turn golden, 8 to 10 minutes.

3. Add the garlic and cook, stirring, 30 seconds. Add 3 cups water and the salt and heat to a boil. Cook, covered, over medium-low heat, until all of the water is absorbed and the quinoa the quinoa is translucent and appear to be uncoiling, 18 to 20 minutes.

4. Meanwhile heat the remaining 1 tablespoon oil in a small skillet over medium high heat until hot enough to sizzle a cherry tomato. Add the tomatoes and cook, shaking the pan, until the tomatoes are blistered and softened, about 5 minutes. Set aside.

5. When quinoa is cooked add the spinach and tossing with the quinoa, over medium heat, until wilted, about 3 minutes. Top with the tomatoes. Sprinkle with the walnuts and cheese. Fluff to combine. Garnish with basil and serve.

Makes 4 servings

From Fresh & Fast Vegetarian by Marie Simmons

Sausage Couscous with Fruit and Pistachios

  • 2 cups chicken stock
  • 3 tablespoons olive oil
  • 1 link Aidells Chicken & Apple Sausage, chopped
  • 1 small onion, chopped
  • 1 1/3 cups couscous
  • ¼ cup chopped dried apricots
  • ¼ cup golden raisins
  • 3 links Aidells Chicken & Apple Sausage
  • ¼ cup shelled pistachios
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped, fresh mint
  • Salt and freshly ground black pepper

Preheat the oven to 350°.

Bring the stock to a boil in a saucepan. Heat 1 tablespoon of the olive oil in a large skillet over medium heat, stir in onion and sausage, and cook 4-5 minutes, browning slightly. Add the couscous, apricots and raisins and stir until well coated. Pour in the boiling chicken stock, remove from heat, cover and let stand for about 15 minutes.

In a heavy skillet over medium heat fry the whole sausages for 2-3 minutes a side until well browned, set aside.

Stir the pistachios, lemon juice and mint into the couscous and mix well. Season to taste with salt and pepper. Spoon the couscous onto a serving platter and arrange the browned sausages on top.

Makes 4 servings

Adapted from Aidells

Wednesday, August 4, 2010

Burnt Tomato Halves

Adapted from Seven Fires, by Francis Mallmann with Peter Kaminsky.

Serves 2

  • 2 firm but ripe tomatoes
  • Extra virgin olive oil
  • Coarse salt
  • 8 black peppercorns
  • 1 tablespoon fresh oregano leaves

1. Heat a large cast iron skillet over high heat until a drop of water sizzles on the surface. Meanwhile cut the tomatoes in half. Brush the cut side of the tomato halves with olive oil and sprinkle with coarse salt to taste.

2. Place the tomatoes cut side down on the hot surface. Do not move for 8 to 10 minutes, or they will burst and lose their shape. The bottoms of the tomatoes will show a thin black line of char all around when they are done.

3. Using a sharp-edged spatula, lift the tomatoes off the hot surface and invert onto a serving plate, so that the burnt side is up. With a chef's knife, cut crosshatches into the surface of the tomatoes. Sprinkle with peppercorns and oregano, drizzle with more olive oil, and serve immediately

Note: If whole peppercorns are problematic, coarsely crack or grind them.

Tuesday, August 3, 2010

Endives aux Gratin with Ham

  • 4 tb olive or vegetable oil
  • 8 whole heads Belgian endive cored
  • ¼ cup chopped green bell pepper
  • ¼ cup chopped red bell pepper
  • 1 tablespoon flour
  • ½ cup grated Gouda or Jarlsberg or other mild nutty cheese
  • 2 tb grated Parmesan Cheese
  • Salt and pepper to taste
  • 8 slices of Ardennes ham (or Black Forest ham)
  • Chopped parsley

Preheat the oven to 350 degrees. In a frying pan, lightly sauté the endives, remove them from the pan and set aside. Add the red and green pepper to the oil and lightly sauté them, remove them from the pan, and set aside. Add the flour to the oil and stir until lightly browned. Add the salt and pepper and blend in with a whisk until the mixture is smooth. Add the cheeses and blend until the cheese melts. Stir in the sautéed red and green peppers. Place the sautéed Belgian endives in an oven proof casserole. Wrap each endive in a slice of ham. Cover with the cheese sauce and place in a 350 degree F oven for about 20 minutes or until the sauce is bubble and brown. You may brown it under the broiler for a minute or two if you wish. Garnish with parsley and serve hot.

Accompany with a Witkap Tripel whose fruity honeyish notes beautifully complement this dish.

From The Belgian Endive Marketing Board

Warm Green Bean and Potato Salad from Liege

  • 8 Medium New Potatoes -- scrubbed
  • Salt -- to taste
  • 1/2 Pound Green Beans
  • 2 Tablespoons Unsalted Butter -- or olive oil
  • 5 Ounces Bacon -- chopped
  • 1/4 Cup Red Wine Vinegar
  • 2 Medium Shallots -- finely chopped
  • 1/4 Cup Parsley -- finely chopped
  • Pepper -- to taste

Cook potatoes in boiling water for 20 minutes. Cook green beans in salted water until tender but still crunchy. When potatoes are cool enough to handle, peel, and cut into 4 pieces. Combine with green beans in a salad bowl. Melt butter in medium sized skillet. Add bacon and saute until crisp about 4 minutes. Pour bacon and skillet drippings over potates. Deglase skillet with vinegar and reduce vinegar by 2/3 about 1 minute. Pour over vegetable and combine well. Season with salt and pepper. Sprinkle with shallots and parsley.

Makes 4 servings

Adapted from Everybody Eats Well in Belgium

Chicken with Juniper Berries

  • 4 Pounds Chicken Breast -- 8 pieces
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Unsalted Butter
  • 1 Medium Onion -- finely chopped
  • 1 Clove Garlic -- finely chopped
  • 20 Medium Juniper Berries
  • 1/2 Cup Belgian Gin
  • 4 Tablespoons Water -- if needed

Season chicken with salt and pepper. Heat oil and butter over high heat until the butter melts. Add chicken pieces and saute until golden brown, 4 minutes per side. Remove chicken and set aside. Add onion to pan and saute until soft about 2 minutes. add garlic and return the chicken to the pan. Reduce heat to low, cover and cook until the meat is done about 20 minutes. Halfway through the cooking time, turn the chicken over. While chicken is cooking, crush the berries with a rolling pin. When chicken is done, flambe it with the gin. Add juniper berries to the chicken and increase heat to high. Turn the chicken constantly so they are covered in berries. Add a few tablespoons water if the broth is to dry.

Makes 8 servings

Adapted from Everybody Eats Well in Belgium

Chicken Supremes with Asparagus and Herbs

  • 1 pound asparagus
  • 3 tablespoons olive oil
  • 1 small shallot, finely chopped
  • 4 chicken breast halves
  • 1/2 teaspoon dried tarragon
  • 1/2 cup white wine
  • 1/2 pound fresh spinach, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup fresh chervil, finely chopped
  • 1/2 cup half-and-half

Cook the asparagus in a steamer.

Heat the oil in a Dutch oven over medium heat. Add the shallots and cook for 2 minutes. Place the chicken on top of the shallots, add the tarragon, and season with salt and pepper. Saute the chicken until well browned. Pour the wine over the chicken and cover the pan. Simmer for 15 minutes over low heat.

Remove the chicken and keep warm. Add the spinach and cook for 3 minutes. Add the parsley and chervil, cook for 2 minutes. Add the half-and-half, simmer for 2 minutes and remove from heat. Place the chicken on the plate, put asparagus on chicken, spoon the sauce over the chicken and serve.

Makes 4 servings

Adapted from Everybody Eats Well in Belgium

Belgian Meatballs Braised in Beer

  • 2 cups bread crumbs
  • 1 1/2 cups milk
  • 2 pounds ground beef
  • 1 pound ground pork
  • 2 eggs
  • 2 medium shallots, finely chopped
  • 6 tablespoons finely chopped parsley
  • Nutmeg
  • 1/2 cup flour
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 medium onions, finely chopped
  • 6 medium Belgian endive, cored and chopped
  • 2 teaspoons sugar
  • 2 cups beer
  • 1 cup chicken broth

Soak the bread crumbs in milk and squeeze dry. In a mixing bowl, combine the bread, ground meats, eggs, shallots, 2 tablespoons parsley, and a dash nutmeg. Season with salt and pepper and mix well. Form into 2-inch diameter meatballs. Dust the meatballs with flour.

In a deep Dutch oven heat the butter and oil. Add the meatballs and saute until well browned, about 5 minutes. Remove to a platter and set aside. Add onion and endives to the pan and cook over low heat, stirring constantly, for 10 minutes. Sprinkle with sugar, salt, pepper and flour. Cook, stirring, for 1 minute.

Add the beer and broth and bring to a quick boil. Reduce the heat to a simmer and return the meatballs to the pan. Simmer partially covered until the meat is cooked through and has absorbed the flavors of the sauce, 45 minutes. Sprinkle with parsley and serve.

Makes 8 servings

Adapted from Everybody Eats Well in Belgium

Sunday, August 1, 2010

Roast Salmon, Fennel, and Red Onion

  • 1 small fennel bulb
  • 1 red onion
  • 6 garlic cloves
  • 1 cup cherry tomatoes
  • 1 thyme sprig
  • 3 Yukon gold potatoes
  • Salt and pepper
  • olive oil
  • salmon fillets

Real Simple Meals Made Easy p. 22