Category: Recipes (Page 29 of 55)

Apparently the food-event gods just weren’t feelin’ the FatAzz Meatball Contest this year. Who knows–maybe they figured they’d save their “naughty calories” for the Scottsdale Culinary Festival? Unlike the event gods, we were REALLY jonesing for some delicious meatballs. Luckily, our good friend and chef Basil Vasilarakos, heard our hungry cries and cooked up some of the best meatballs we’ve ever had! Thanks for the good times and delicious meatballs, Basil. You’re a winner in our hearts:)

Ingredients

Yield 42 Meatballs

2 lbs.      80/20 beef, ground

½ lb.       lamb, ground

½ lb.       80/20 pork, ground

½ lb.       chicken livers, pulsed until fine (not paste)

2 tbs.     kosher salt + 1 tsp. (reserve for flour mixture)

4 tbs.     Cavender’s seasoning

½ tbs.    ground black pepper, fresh + ½ tsp. (reserve for flour mixture)

1 cup     whole milk

4 oz.      lemon juice

3 large   eggs, slightly beaten

35          saltine crackers, crushed until course

6 oz.      mizithra or parmesan cheese, grated

1bunch  parsley, cleaned, dry, chopped, with some stem

3 tbs.    mint leaves, dry

4 large  garlic cloves, minced

5          green onions, cleaned, minced

1½ cup  flour

1 cup     Olive Oil, not extra virgin, or Vegetable Oil

Procedure

In a large mixing bowl, or in an electric mixer, place all ingredients EXCEPT the last two and the reserved salt and pepper, and mix until well-blended (about five minutes by hand or three minutes by machine.)

Combine flour and remaining salt and pepper and mix well.

Using a #24 scoop (1 and 1/3 oz. volume), scoop full and level portions of the meatball mixture onto a sprayed/oiled sheet pan.  Roll the meat portions into balls or ovals and lightly roll in flour.  Place on sheet pan.

Heat a large skillet or sauté pan on medium heat.  Add oil and continue to heat for two minutes more.  Add the meat balls until pan is full but not crowded.  Cook until browned and turn meatballs. Continue until meatballs are nicely browned on all sides and cooked through.  Cooking time is approximately 15 minutes.  Continue same procedure with remaining meatballs.

Transfer to a platter lined with paper towels to drain grease.  Transfer meatballs to a serving bowl or platter.  Serve hot, warm, or cold.

Can prepare eight hours prior to serving for best favor.

Serving suggestions – slices or wedges of lemon, chopped parsley, green onions, and serve with Tzatziki and/or Zesty Tomato Mint Sauce. (See Below)

 

Tzatziki

Yield 14 oz.

Ingredients

½ cup     Greek-style yogurt

6 oz.       sour cream, full fat

1 ½ oz.   Extra-Virgin olive oil

2 med.    cucumbers, peeled, seeded, grated, pressed dry with cheesecloth

1 oz.        lemon juice

⅓ tsp.      black pepper, fresh ground

2 tbs.       dill, fresh, chopped

1             green onion, minced

1             large  garlic clove, minced

Procedure

Mix all ingredients together.  Refrigerate minimum four hours before serving for best flavor.

Mix again just prior to serving.

 

Zesty Tomato Mint Sauce

Yield 14 oz.

Ingredients

2 tbs.     vegetable oil

4 tbs.     yellow onion, minced

2               bay leaves

1 tsp.     kosher salt

½ tsp.     black pepper, ground

1 tsp.     crushed red pepper

½ tsp.     cumin, ground  

½ tsp.     cinnamon, ground

1 tbs.     mint leaves, dry

1            large garlic clove, minced

8 oz.      rose or white wine

1 tsp.     sugar, granulated

15 oz.     can tomato sauce

2 tbs.     tomato paste

3 tbs.     parsley, chopped

2 tbs.     lemon juice

Procedure

Heat oil over medium heat in a heavy sauce pan.  Add onion, salt, pepper, and bay leaves, cook for about two minutes or until onions are soft.  Add crushed red pepper, cumin, cinnamon, mint, and garlic. Stir.  Continue to cook for about 2 minutes.  Turn heat to high.  Add wine and bring to boil.  Continue until liquid is reduced by half.  Reduce heat to medium.  Add tomato sauce and tomato paste.  Stir with whip until fully blended.  Turn heat to low.  Simmer for twenty minutes on low heat.  Add parsley and lemon juice.  Cook three minutes more then pull off heat.

Remove bay leaves before serving.

 

 

 

 

 

These burritos are a great way to enjoy fresh asparagus in season, but steamed or blanched broccoli and other vegetables step in as a replacement at other times of the year.

 Asparagus Three-Cheese Burritos

Serves 4

• Preheat oven to 375°F

• Baking sheet, lightly oiled

 Ingredients:

• 1 lb asparagus
• 1 cup ricotta cheese
• 1⁄3 cup shredded mozzarella cheese
• 1⁄4 cup freshly grated Parmesan cheese
• 3 tbsp fresh thyme leaves
• 1 tsp sesame oil
• Salt and freshly ground pepper
• 4 large, soft flour tortillas
• 2 cups tomato sauce
• 8 fresh thyme sprigs, optional

 

1. Trim tough ends from asparagus and discard (or freeze for vegetable stock). In a large saucepan, bring 6 cups water to a boil over high heat. Drop asparagus into the water. Reduce heat and simmer for 3 to 5 minutes or just until tender. Drain and let cool.

2. Meanwhile, in a bowl, combine ricotta, mozzarella and Parmesan cheeses, thyme and oil. Add salt and pepper, to taste.

3. Spoon about one-quarter of the cheese mixture into center of a tortilla. Spread to within 1⁄2 inch of the edges. Divide asparagus into 4 portions. Lay one portion in the center of tortilla. Fold in bottom and one side and roll the tortilla around the asparagus allowing the tips to extend out the top of burrito. Repeat with remaining tortillas and filling.

4. Place burritos seam side down on prepared baking sheet. Bake in preheated oven for 12 to 15 minutes, until heated through.

5. Meanwhile, in a small saucepan, heat tomato sauce over medium heat. Transfer burritos to serving plates and spoon about 1⁄2 cupof the sauce over top each. Garnish with thyme springs, if using, and serve immediately.

Excerpted from The Vegetarian Cook’s Bible by Pat Crocker © 2007 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

Click here to purchase this week’s cookbook: The Vegetarian Cook’s Bible by Pat Crocker

 

 

 

I love the bittersweet flavor of caramelized onions but on the stovetop caramelizing onions is a laborious process of slow, constant stirring. Made in the slow cooker, caramelized onions require almost no attention. In this recipe, I have added sugar to the onions to ensure deeper flavor. Serve this luscious sauce over whole wheat pasta, Slow-Cooked Polenta or Basic Grits. Complete the meal with a tossed green salad topped with shredded carrots for a splash of healthy color.

Arugula-Laced Carmelized Onion Sauce

Vegan Friendly, Entertaining Worthy

Serves 4

•  Medium to large (31⁄2 to 5 quart) slow cooker

Ingredients:

• 2 tbsp   olive oil                                                            
• 6          onions, thinly sliced on the vertical (about 3 lbs)
• 1 tsp     granulated sugar                                             
• 1 tsp     cracked black peppercorns                            
• 1 tbsp   white or red miso                                            
• 3 cups   tomato sauce                                                  
• 2 bunches arugula, stems removed and chopped (see Tips, left)
• Cooked pasta, preferably whole-grain, polenta or grits

1.  In slow cooker stoneware, combine olive oil and onions. Stir well to coat onions thoroughly. Cover and cook on High for 1 hour, until onions are softened (see Tips).

2.  Add sugar and peppercorns and stir well. Place a clean tea towel, folded in half (so you will have two layers), over top of stoneware to absorb moisture. Cover and cook on High for 4 hours, stirring two or three times to ensure that the onions are browning evenly and replacing towel each time.

3.  Remove towels, add miso and stir well to ensure it is well integrated into the onions. Add tomato sauce and arugula and stir well to blend. Cover and cook on High for 30 minutes,
until mixture is hot and flavors have blended. Serve over hot whole-grain pasta, polenta or grits.

Tips

If you’re pressed for time you can soften the onions on the stovetop. Heat the oil over medium heat for 30 seconds in a large skillet. Add the onions and cook, stirring, until they soften, about 5 minutes. Transfer to the stoneware and continue with Step 2.

If you prefer a smoother sauce, combine the arugula with 1 cup of the tomato sauce in a food processor and pulse several times until the arugula is finely chopped and integrated into the sauce. Add to the onion mixture along with the remaining sauce.

If you are halving this recipe, be sure to use a small (11⁄2 to 31⁄2 quart) slow cooker.

Make Ahead:

Complete Steps 1 and 2. Cover and refrigerate onions for up to 2 days. When you’re ready to complete the recipe, in a saucepan, bring tomato sauce, miso and caramelized onions to a simmer over medium heat. Add arugula, return to a simmer and cook until nicely wilted and flavors meld.

Excerpted from The Vegetarian Slow Cooker by Judith Finlayson © 2010 Robert Rose Inc. www.robertrose.ca. Reprinted with permission. All rights reserved.

Click here to purchase this week’s cookbook: The Vegetarian Slow Cooker by Judith Finlayson

Questions? Contact:

Martine Quibell

Manager, Publicity

Robert Rose Inc.

120 Eglinton Avenue East, Suite 800

Toronto, Ontario   M4P 1E2

Phone 416-322-6552 x 3133

Fax 416-322-6936 

mquibell@robertrose.ca