Swedish Meatballs

May 28, 2012

Pelle’s basic recipe: 60/40 beef/pork

red wine redux, veal bone glacé, cloves, all spice, ginger, white pepper.

(poached salmon- sauce blanche, caper, dill, lemon)

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Gourmet 1989, Bake 375° makes 6 cakes

  • 2/3 C Cake flour (not self rising)
  • ¼ tsp baking soda
  • pinch salt

Sift above ingredients together in a bowl.

  • ½ stick (¼ C) unsalted butter
  • 1/3 C sugar
  • 2 egg yolks
  • 1 ½ TB lemon juice
  • 1 tsp vanilla
  • 1½ tsp lemon zest
  • 2 ½ TB poppy seeds
  • ¼C sour cream

Whip butter until creamed, add sugar a little at a time, beat until light and fluffy. Add one yolk at a time, continue beating. add lemon, vanilla, poppy seeds, then add flour mixture, alternating with sour cream. Combine mixture well.

  • 2 egg whites
  • 1/3 C sugar

Beat egg whites until soft peaks, add sugar a little at a time. Beat until it holds stiff peaks. Stir one fourth of egg whites into cake batter, then fold in remaining egg whites.

Divide batter into 6 well buttered and floured ½C muffin tins. Bake in middle preheated oven 375°F 20-25 minutes until golden. turn cakes out onto rack to cool.sift confectioners sugar over the tops.

Gazpacho

May 23, 2012

1999 Epicurious, prep 45 min.

  • 1 English cucumber about 13″ long, cut each half into 3 spears, cut into ¼  inch triangle  pieces, transfer to a bowl
  • ¼ LB piece jicama, peeled & diced into ¼ inch pieces to fill 1 cup.
  • 1 small red pepper, ¼ inch diced
  • 1 celery rib, ¼ inch diced
  • 1 small clove garlic minced
  • 2 cups V8 or tomato juice
  • 2 TB fresh lemon juice
  • 1½ tsp Worcestershire sauce, or to taste.

mix all ingredients in a bowl, puree half of soup until smooth, stir to combine. Chill, store up to 2 days. GArnish with chopped chives.

 

Jerk paste

May 12, 2012

From the “Grill Every Day” book. Use food processor, store up to 3 month in refrigerator.

  • 2 to 4 Habanero chilies (dry ok)
  • 1 small yellow onion quartered
  • 3 green onions cut into 1 inch pieces including green tops
  • 4 quarter size slices ginger
  • 3 cloves garlic
  • ½ C packed cilantro

Process until finely minced in food processor. Then add the following spices:

  • ¼ C packed dark brown sugar
  • 2 TB kosher salt
  • 1 TB ground allspice
  • 1 TB dried thyme
  • 1 TB coarsely ground black pepper

Process to combine above ingredients, then add liquids listed below until a paste forms.

  • ¼ C fresh lime juice
  • ¼ C soy sauce
  • 2 TB vegetable oil

Serve with poultry with rice&beans as side dish.

  • Boil small size red potatoes and or yellow dutch (8 oz) 15-20 min. Drain, cool. cut into bite size pieces.
  • ¼ cup minced Clausen dill pickles (1 large) &  1 tsp juice.
  • Hard boil 2 eggs (bring to boil, remove from heat, let sit in boiled water 12-15 minutes).
  • ¼C minced red onion
  • 1 TB parsley minced 
  • ¼ C celery (1 piece) minced.
  • ¼C creme fraiche (plus more if needed or maybe a dollop of mayo)
  • Coleman’s dry mustard a pinch to  ½ tsp
  • white pepper, salt
  • adjust ingredients, add more if needed to taste.

NYTimes 2012       Bake at 500°, approx 35 minutes (may need to use fan to clean out smoke in kitchen)

Preheat cast iron skillet in 500° oven

  • 3 -4 lb whole chicken – room temperature.
  • ½ tsp black pepper, 2 tsp kosher salt: rub over outside of chicken
  • lemon -slice/quarter and place inside chicken
  • olive oil to drizzle over chicken before roasting
  • 5 garlic cloves mashed & peeled
  • 1 TB capers
  • 1 bunch ramps 6 oz separate bulb from green leaves (wild leek, garlic flavor, from east coast-spring time)

Splay chickens legs (cut skin & break bones to push legs flat so the thigh meat is flat on the pan.Place whole bird back side down in skillet. Bake at 500,  4½ Lb for 45  minutes, 3lb 35 minutes.

  • Roast chicken for 30 minutes, THEN add ramp bulbs, garlic & capers, stir to coat with juices. Roast 5 min more, stir, continue cooking until chicken no longer pink (5-15 min more). Remove from oven, add ramp leaves.