the great mom pop culture escape

*** finding the entertainment in everyday life ***

Wednesday, April 3, 2013

Veal Braised Meatball & Rice

Again, I'm trying to get the"meatball" right.  Not a triangle.  Not burnt.  Not overdone.  Not tough.  I went to my favorite cookbook, All About Braising by Molly Stevens and tried the Polpettone Braised in Tomato Sauce and it came out so beautifully.  Then, I took the braising liquid and made the Tomatoey Rice Pilaf on the next page which was even better.

Polpettone Braised in Tomato Sauce

Braising Sauce
3 Tbl unsalted butter
1 lg yellow onion, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, minced
1 bay leaf
2 cups tomato juice
2 cups chicken stock

1 cup fresh bread crumbs
1/2 cup buttermilk or whole milk
3/4 whole-milk ricotta
1/4 cup Parmesean
1/4 cup chopped parsley
1 large egg, beaten
s & p
1 1/2 lbs ground veal

1) Braising Sauce: Heat butter in large skillet over medium.  Add onion, celery, garlic and cook stirring until soft and translucent, not browned, about 10 minutes.  Season lightly with s & p.  Add bay leaf, tomato juice, and stock.  Simmer, stirring for 15-20 minutes.

2) During sauce simmer, make meatballs:  Combine bread crumbs and buttermilk in small bowl.  Stir to moisten and sit 5-10 minutes.  In medium bowl, combine ricotta, Parmesean, parsley, egg, s & p.  Add bread crumbs with buttermilk and stir until mixed.  Break off hunks of veal and gently knead the meat in to blend, don't overmix.

3) Shaping the meatballs: Using a 1/3 cup measure, scoop out veal mixture and shape into ball.  Arrange on a platter.

4) Braise: When sauce ready, reduce the heat to medium low and lower meatballs into skillet.  Spoon sauce over each, cover pan and low simmer.  After 20 minutes, turn meatballs and spoon sauce over.  Simmer for 35-45 more minutes.  Sit off heat for 5 minutes.

Tomatoey Rice Pilaf

About 1 cup leftover braising liquid
1 cup chicken broth
s & p
2 Tbl unsalted butter
1 cup long grain white rice

1)  Heat oven to 350.  Measure braising liquid and add enough stock/water to equal 2 cups.  Taste for S & p and season lightly.

2) Melt butter in a deep skillet or wide saucepan over medium heat.  Add rice, stir and saute until grains are coated with butter and you hear faint crackling sound, 2-3 minutes.

3) Pour in braising liquid and bring to simmer.  Cover tightly and slide into oven to bake until rice tender, 30-35 minutes.

4) Let sit, covered, for 5 minutes and stir before serving.

- Posted using BlogPress from my iPhone

Monday, April 1, 2013

Chocolate Pudding

I have no recollection where I got this recipe from, but I'd never made chocolate pudding and it seemed like a good idea.  Needless to say, it was a hit.

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Friday, March 29, 2013

Roast Chicken w Soy & Butter

How gorgeous does the skin look on this chicken?  And, yes, I ate a lot of it.  It was perfectly crispy on the outside and moist and yummy on the inside.  This has officially bumped by Maple-Cumin Roast Chicken as my new favorite.  It's from Saveur magazine as Christian Delouvrier's Roast Chicken with Herbed French Fries.  Warning:  It's a LOT of butter.

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Wednesday, March 27, 2013

Avocado Breakfast

How good does this look?  I'm on a mission to find various delivery vehicles for avocado for me and for Shelagh.  This is my favorite so far.  I thought eggs with black beans, cheddar, and avocado was the best.  Then, I thought that slighly warmed avocado in a lovely Tortilla soup was the way to do it.  Now, I'm sold with some delicious fresh bread lightly toasted, smeared with chunks of avocado, and topped with a lovely poached egg!  Had it 2 weekends in a row.

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Tuesday, March 26, 2013

Saturday Morning Girl Fun

Shelagh and Kelly had some fun together Saturday morning!

Monday, March 25, 2013

Cats All Settled In

Couldn't be happier about the cats!  They are both so gentle and sweet.  They love to cuddle, they don't shed half as much as Lickey and Squeaky did, and they totally put up with 1) Kelly carrying them around dangling from her arms, 2) Rory chasing them around the house (literally) and 3) Shelagh screaming at the top of her lungs when they startle her (daily).

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Sunday, March 24, 2013

Miso Romesco

Food and Wine does this "ingredient of the month" thing and in February, I think, they put the spotlight on Miso.  Whenever I see miso glazed on a menu, I order it.  It carmelizes so beautifully and is so especially good on fish.  I bought it to try some mediocre recipe and it's been in my frig.  I've had a feeling it could be used for so much and it lasts forever.  I figured I'd start with this romesco, which I used for pasta, of course, although I did have the cauliflower on the side at the same meal.  I ended up freezing the rest of the sauce.  It was very easy to make and froze nicely.

- Posted using BlogPress from my iPhone