French-Style Yogurt Cake with Lemon

Published on by Dawn7 Comments

 

Lemons have always been something of an anomaly for me.  I love lemons in savory food – like in chicken picatta, or greek lemon soup with rice – I love lemons in cocktails – lemon drops, vodka with a twist of lemon – but for some reason if a lemon square was sitting in front of me, I would have no problem passing it by.  I almost never bake with lemons – I turn my nose at lemon merengue pie, or lemon cake – and would choose something else any day of the week.  Then this recipe came along.  I found this recipe in Molly Wizenberg’s book A Homemade Life.  First of all, the word French really caught my eye.  I have to admit, I basically like anything french.  The next word that got me was yogurt.  I love yogurt – can’t get enough of it – I have at least one everyday – and my favorite yogurt is european style – extremely creamy, but not too think – and full-bodied, unlike many of the yogurt on the market.  I read the ingredients – and I decided I had to make it.  Maybe this would be the recipe that turns me into a complete lemon lover.  Well – this cake was incredible.  It was moist, flavorful – and just perfectly delicious – the lemon glaze on top was exactly what the cake was calling for – and it was fantastic.  The glaze is very thin, and soaks into the cake to make it even more moist and delicious.  It is best served immediately – or waiting an hour or so.

Ingredients

Cake:

  • 1 1/2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 2 teaspoons grated lemon zest
  • 1/2 cup well-stirred plain whole-milk yogurt (not low-fat or non-fat)
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup vegetable oil, such as canola

Icing:

  • 1 cup powdered sugar, sifted
  • 3 tablespoons lemon juice

Preparation

Preheat the oven to 350 degrees Fahrenheit.

Grease a 9-inch round cake pan with butter or cooking spray.  Line the bottom of the pan with a round of parchment paper, and grease it too.

In a medium bowl whisk together the flour, baking powder, and salt.  Add the lemon zest, and whisk to mix thoroughly.

In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended.  Add the flour mixture and stir just to combine.  Add the oil and stir to incorporate. At first, it will look like a horrible, oily mess, but keep stirring, and it will come together into a smooth batter. Pour and scrape the batter into the prepared pan.

Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Do not overbake.

Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.

When the cake is thoroughly cooled, combine the lemon juice and powdered sugar in a small bowl and spoon it gently over the cake. The glaze will be thin and will soak in like a syrup.

Serve immediately.

For a printer-friendly version of this recipe, click here:  French Yogurt Cake

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Ham, Artichoke, and Potato Gratin

Published on by Dawn4 Comments

I remember my first artichoke when I was probably a teenager – I was more intrigued by the different steps involved in eating it, than I was the flavor.  All I could taste was the lemon butter sauce I kept dipping the tough outer leaves into,  just to scrape the meat out with my top teeth.  I liked the taste of the artichoke, but without the lemon butter sauce, I was not really interested.  I loved when all the leaves were gone, and you were left scraping out the hairy center to expose the wonderful heart.  I would cut it up into triangles, and dunk each piece into the lemon butter sauce to fully enjoy it.

When I graduated from college, I couldn’t wait until spring because that’s when the artichokes would show up in the markets.  I would eat two for dinner, with some crusty bread – and be completely satisfied.  The older I got, the less I needed the lemon butter sauce.  Now I just love eating artichokes plain – the subtle nutty flavor and the creaminess of the meat is just so inviting to me, it is all that I need.

I saw this recipe in Bon Appetit, and the sheer fact that it said Artichoke in the title made it a winner in my mind.  I decided to use artichoke bottoms and cut them into quarters instead of the hearts the recipe called for – and they were delicious.  It was such a perfect combination – the salty ham with the potatoes and the cheese (magnificent!) and then every once in a while you get a wonderful bite of artichoke with its subtle yet sophisticated flavor.

Ingredients

  • 1/4 cup (1/2 stick) butter
  • 4 cups thinly sliced leeks (white and pale green parts only; about 4 large)
  • Coarse kosher salt
  • 3 pounds russet potatoes, peeled, thinly sliced (1/8 to 1/4 inch thick)
  • 1 1/2 pounds 1/8-inch-thick ham slices
  • 2 8-ounce boxes frozen artichoke hearts, thawed, halved lengthwise
  • 2 1/2 cups (packed) coarsely grated Comté cheese (about 10 ounces)
  • 1 1/2 cups low-salt chicken broth
  • 1/2 cup dry white wine
  • 1 1/2 tablespoons all-purpose flour
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon freshly ground black pepper

Preparation

Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Melt 1/4 cup butter in heavy large skillet over medium heat. Add leeks; sprinkle with coarse salt and pepper and cook until tender, stirring occasionally, about 12 minutes. Set aside.

Cover bottom of baking dish with 1/3 of potato slices, overlapping as needed. Layer 1/3 of ham over. Scatter 1/3 of leeks over, then 1/3 of artichoke hearts. Measure 3/4 cup cheese; set aside. Sprinkle half of remaining cheese over. Repeat layering 1 time with potato slices, ham, leeks, artichokes, and cheese. Cover with remaining potato slices, ham, leeks, and artichoke hearts.

Whisk broth and next 4 ingredients in small saucepan over medium heat until flour dissolves. Bring mixture to boil; cook until smooth and thickened, stirring often, about 3 minutes. Pour over gratin. Sprinkle 3/4 cup cheese over. Cover gratin with foil, tenting in center to prevent cheese from sticking. Bake gratin 45 minutes. Uncover and bake until potatoes are soft, topping is browned, and juices are bubbling, about 50 minutes. Let rest 15 minutes before serving.

For a printer-friendly version of this recipe, please click here:  Ham, Artichoke and Potato Gratin

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Layered Brownies with White-Chocolate Caramel

Published on by Dawn9 Comments

 

Good things come to those who wait…boy does that saying irk me.  I am not a very patient person – especially when it comes to food.  I am always trying things along the way, seeing how the flavor changes during the cooking process – always looking forward to the finished product.  These brownies really tested my patience.  I saw this recipe in Bon Appetit (which has been slightly adapted below to make it just a little simpler) and it sat in my pantry for months.  I really had to be in the right frame of mind to bake these.  You bake the brownie layer – and fortunately while the brownie layer is cooling, you make the caramel (which by the way is the best caramel I have ever made – I gave my girls a big spoonful each because I didn’t want them to miss out, while I scraped up the leftovers from the saucepan).  Then comes the painful part – 8 hours of chilling.  Once the caramel is set, you layer the chocolate ganache on – and then another 4 hours of waiting.  I made the mistake of starting this process on a Sunday – and since I had to go to work on Monday and again on Tuesday – I couldn’t enjoy these brownies until Tuesday night.  2 days is a long time to wait for brownies – but let me tell you – they were worth EVERY SECOND.  These brownies were incredible – everyone that bit into them squealed in delight – they were extremely rich, decadent and utterly fantastic.  Good things definitely come to those who wait – I know it is true, I just hate to admit it…

Ingredients

 Brownies:

  • 1/2 cup (1 stick) unsalted butter
  • 2 ounces bittersweet chocolate (54% to 60% cacao), chopped
  • 1/4 cup plus 1 teaspoon natural unsweetened cocoa powder
  • 2 1/2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup plus 1 tablespoon sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract

White-chocolate caramel:

  • 3 tablespoons water, divided
  • 3/4 teaspoon unflavored gelatin
  • 4 1/2 tablespoons sugar
  • Pinch of salt
  • 6 tablespoons heavy whipping cream
  • 4 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
  • 1 1/2 tablespoons unsalted butter, diced, room temperature

Bittersweet-chocolate ganache:

  • 2/3 cup heavy whipping cream
  • 6 ounces bittersweet chocolate (54% to 60% cacao), chopped

Preparation

For brownies:
Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil. Butter foil. Combine 1/2 cup butter and bittersweet chocolate in heavy medium saucepan. Stir over medium-low heat until melted and smooth. Remove from heat; cool slightly. Whisk cocoa powder, flour, and salt in small bowl. Whisk sugar, eggs, and vanilla in medium bowl to blend. Pour butter mixture into sugar mixture; whisk until blended. Add cocoa mixture; whisk until blended. Transfer brownie batter to prepared baking pan; smooth top (layer will be thin).

Bake brownie until tester inserted into center comes out with moist crumbs attached, 18 to 20 minutes. Allow brownie to cool slightly, then gently press down on edges to form flat, even layer. Cool completely in pan on rack.

For white-chocolate caramel:
Spoon 1 tablespoon water into small bowl; sprinkle gelatin over and stir to blend. Let stand until gelatin softens, about 15 minutes.

Meanwhile, combine remaining 2 tablespoons water, sugar, and pinch of salt in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes. Slowly add cream (mixture will bubble vigorously). Reduce heat to low. Stir to dissolve any caramel bits. Remove from heat; let cool 5 minutes. Add gelatin mixture; stir until gelatin dissolves. Add white chocolate; whisk until melted and smooth. Whisk in butter. Pour caramel atop cooled brownie; spread evenly to cover completely. Chill uncovered until caramel firms slightly, at least 8 hours or overnight.

For bittersweet-chocolate ganache:
Bring cream to simmer in small saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool until mixture is slightly thickened but still pourable, about 15 minutes. Pour ganache atop caramel on brownie; spread just to edges.  Chill uncovered until ganache is firm enough to cut, about 4 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.

Using foil as aid, lift brownie out of pan; place on work surface. Fold foil sides down. Using sharp knife, trim off about 1/4 inch of brownie on all sides. Cut brownie into eight 3 1/2-inch-long, 13/4-inch-wide bars.

For a printer-friendly version of this recipe, please click here:  Layered Brownies with White-Chocolate Caramel

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Beef Rendang

Published on by Dawn4 Comments

In my opinion, slow cooking beef is the only way to go.  You can actually buy a very inexpensive cut of beef, cook it at a low heat for a long time – and out comes a tender piece of goodness.  I saw this recipe in Cooking Light – and I was drooling just reading all the ingredients.  I happen to love Malay curry – and I could already taste the combination of the shallots, coconut milk, turmeric, ginger and cinnamon.  When I went to the store to get the beef, I passed over the already cubed stew meat and decided to go for the boneless chuck roast like the recipe called for.  The chuck roast had a nice marbling of fat through the meat – and I knew it would make the beef just melt in your mouth.  I was right – this dish was amazing.  The flavors were incredible.  My sauce was not as thick as the recipe read, but it didn’t matter – once the sauce hit the rice, it was a perfect consistency.  If you like Malay curry, you have got to try this dish – don’t wait.  If chidren are going to be eating this – I would omit the serrano chiles…the chili garlic sauce will give it a nice mild spice that children can handle.

Ingredients

  • 1/2  cup  chopped shallots
  • 1/3  cup  thinly sliced peeled ginger
  • 1 1/2  tablespoons  minced garlic (about 5 cloves)
  • 2  tablespoons  chili garlic sauce (such as Lee Kum Kee)
  • 1 1/2  teaspoons  ground turmeric
  • 1 1/4  teaspoons  salt
  • 1/4  teaspoon  ground cinnamon
  • 6  whole cloves
  • 1  to 2 serrano chiles, chopped
  • 1  (14-ounce) can light coconut milk, divided
  • 2/3  cup  flaked unsweetened coconut, toasted
  • 1  teaspoon  grated lime rind
  • 2  tablespoons  fresh lime juice
  • 2  teaspoons  sugar
  • 2  (3-inch) fresh lemongrass stalks, crushed
  • 2  pounds  boneless chuck roast, trimmed and cut into 1-inch cubes
  • 1  (14-ounce) can fat-free, less-sodium chicken broth
  • 4  cups  hot cooked basmati rice

Preparation

Place first 9 ingredients in a food processor or mini chopper. Add 1/4 cup coconut milk; process until smooth. Spoon mixture into a bowl; set aside.

Place 3 tablespoons coconut milk and flaked coconut in food processor; process until a smooth paste forms.

Heat a large saucepan over medium-high heat. Add shallot mixture; cook 1 minute or until fragrant, stirring constantly. Stir in remaining coconut milk, rind, and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat to medium-low, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Discard lemongrass. Stir in flaked coconut mixture; simmer 10 minutes or until slightly thickened. Serve over rice.  Serves 6.

For a printer-friendly version of this recipe, please click here: Beef Rendang

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Hamantashen

Published on by Dawn3 Comments

 

Purim stresses me out every year.  Years ago I made the perfect batch of hamantashen where almost all of them looked perfect – a perfect triangle that stayed put in the oven and didn’t flatten out like a pancake.  Unfortunately I seemed to have misplaced the recipe – and every since then, I haven’t been able to find that same recipe to make the perfect hamantashen. 

This year, I was on the quest once again.  First I asked my neighbor for her recipe – and it didn’t have cream cheese, so I set it aside (mistake #1).  For some reason I remember the recipe having cream cheese in them – so I searched the web for a hamantashen recipe with cream cheese.  Surprisingly enough, I found one on one of my favorite blogs – Smitten Kitchen – although she seemed to be having the same problem as me – nice pancake cookies.  Still – I am always up for a challenge – so I decided to use her recipe (mistake #2).  I have t0 say, the dough was fabulous – nice and silky – and so easy to roll out.  I put them into the oven with high hopes.  But, after a few minutes, most of them started unraveling – and pretty soon almost all of them were flat as a board, with a clump of jam in the middle.  I tried different methods of crimping them together – pinching, folding, even moistening the edges with water – nothing seemed to work.

I was able to salvage a few that seemed to stay together, but I have no idea what I did to those – and there were really just 3 out of the whole batch.  So – next year I will be trying my neighbor’s recipe, and I will forget about the cream cheese.  Still – they taste delicious – and isn’t that was this is really all about – taste?

Ingredients

  • 8 tablespoons unsalted butter, softened
  • 3 ounces cream cheese at room temperature
  • 3 tablespoons sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange zest
  • 1 1/3 cups plus 4 teaspoons flour
  • 1/4 teaspoon salt
  • Various jams (I used strawberry)

Preparation

Cream butter and cream cheese together until smooth. Add sugar and mix for one minute longer, then egg, vanilla extract, orange zest and salt, mixing until combined. Finally, add the flour. The mixture should come together and be a tad sticky. If it feels too wet, add an additional tablespoon of flour.

Form dough into a disc, wrap in plastic and refrigerate for at least an hour.

Preheat oven to 350°F.

To form the hamantaschen, roll out the dough on a well-floured surface until it is about 1/4-inch thick. Using a round cookie cutter (3 inches is traditional, but very large; I used one that was 2 1/2 inches), cut the dough into circles. Spoon a teaspoon of you filling of choice in the center. Fold the dough in from three sides and firmly crimp the corners. Leave the filling mostly open in the center. Bake on a cookie sheet lined with parchment paper and bake until golden brown, about 20 minutes.

Cool on racks.

Yield: About 22 2-inch cookies

For a printer-friendly version of this recipe, click here:  Hamantashen

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Bacon, Ranch, and Chicken Mac and Cheese

Published on by Dawn150 Comments

 

I hope that this is the first of many Mac-n-Cheese recipes on this blog.  I have certainly made my share over the years.  I am always looking for new unique Mac-n-Cheese recipes though – ones that are not just noodles and cheddar cheese.  I remember about a year ago I made a recipe for 4 kids that had 4 different types of cheese and bacon – and one of the kids (not one of mine) told me that it was the best Mac-n-Cheese he had ever had.  Now, I guess I can’t take that as a complete compliment, since my competition was probably just Annie’s – but still, it felt good. 

I saw this recipe in Cooking Light – and because I am not a fan of ranch dressing, it didn’t hit me as something I really longed to make.  My older daughter though likes to read over my shoulder – and there was another recipe right next to it that I was enthralled in…so she asked me when I was going to make the Mac-n-Cheese.  I had her look at the ingredients – and even though she is also not a huge ranch dressing fan, she wanted to try it.  I really think the bacon was clouding her judgement.  I can’t say this was my favorite recipe – but if you are looking for a different kind of Mac-n-Cheese – and you DO love ranch dressing – this is the ideal recipe for you.

Ingredients

  • 8  ounces  uncooked elbow macaroni
  • 1  slice applewood-smoked bacon
  • 8  ounces  skinless, boneless chicken breast, cut into 1/2-inch pieces
  • 1  tablespoon  butter
  • 1  tablespoon  all-purpose flour
  • 1 1/2  cups  fat-free milk
  • 1/3  cup  condensed 45% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
  • 3/4  cup  (3 ounces) shredded six-cheese Italian blend (such as Sargento)
  • 1/2  teaspoon  onion powder
  • 1/2  teaspoon  garlic powder
  • 1/2  teaspoon  chopped fresh dill
  • 1/2  teaspoon  salt
  • Cooking spray
  • 1/2  cup  (2 ounces) shredded colby-Jack cheese

Preparation

Cook pasta according to package directions, omitting salt and fat; drain.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Finely chop bacon; set aside. Increase heat to medium-high. Add chicken to drippings in pan; sauté 6 minutes or until done.

Melt butter in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Combine milk and soup, stirring with a whisk; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes or until thick. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add Italian cheese blend, onion powder, garlic powder, dill, and salt, stirring until cheese melts. Stir in pasta and chicken.

Preheat broiler.

Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with reserved bacon and colby-Jack cheese. Broil 3 minutes or until cheese melts.

For a printer-friendly version of this recipe, click here:  Bacon, Ranch, and Chicken Mac and Cheese

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Roasted Pork with Hoisin Shallots

Published on by Dawn5 Comments

I remember the first pork tenderloin I ever made – it was with a mustard cream sauce.  The pork came out of the oven, I let it rest (like the recipe said), and I thinly sliced it. I served it with the mustard sauce drizzled on top – and it was fantastic.  I felt like a gourmet cook – the plate looked professional.  I just couldn’t believe how easy it was to make such a delicious and wonderful meal.  From then on, pork tenderloin was my stand-by whenever I wanted to impress someone.  These days, I am usually just looking for something I can cook quickly after working all day – that tastes like I have been cooking for hours.  Pork tenderloin does it every time.  I found this recipe in Bon Appetit, but it wasn’t a recipe for pork – it was actually for steak.  I looked at the ingredients though, and I thought it would be a perfect marinade for pork – and I was right.  It was super easy, and the hoisin shallots were delicate yet flavorful.  As you can see, I served it with rice and broccoli, and it was a big hit – the four of us devoured this – fortunately I had dessert all ready.

Ingredients

  • 1 tablespoon olive oil
  • 4 medium shallots, thinly sliced
  • 1/4 cup coarsely chopped fresh cilantro
  • 3 garlic cloves, minced
  • 1 tablespoon finely grated peeled fresh ginger
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 cup low-salt chicken broth
  • 1/4 cup hoisin sauce
  • 3 tablespoons light soy sauce
  • 2 tablespoons honey
  • 1 pork tenderloin, approximately 1 pound

Preparation

Combine all the ingredients in a shallow dish and marinate the pork for at least 4 hours or overnight.  Preheat the oven to 400 degrees.  Transfer the pork to a shallow roasting dish and roast in the oven for approximately 25 minutes, or until an internal temperature registers 170 degrees.  While the pork is cooking, transfer the remaining marinade into a small saucepan and simmer for approximately 15 minutes, adding additional chicken broth if it gets to thick.  It is done when the shallot are nice and soft.

Let the pork rest for 10 minutes before slicing thinly – serve with rice.

For a printer-friendly version of this recipe, click here:  Roasted Pork with Hoisin Shallots

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Oven Crespella with Nutella Sauce

Published on by Dawn1 Comment

For many of us, our days are flanked by sweets on either side.  Along with morning tea or coffee, the first food many people put into their body in the morning is something sweet.  Then the last thing many people eat before going to bed, is also a sweet.  I know it definitely gets my kids going in the morning – even though we try to limit the syrup intake.  I saw this recipe in Gourmet a long time ago, and it was one that I knew I would get to eventually.  A pancake for dessert – sounds perfect!  I have always wanted to make a pancake in the oven – a big giant one, and this was my chance.  I told the girls that we were going to have a “special dessert” that was like a pancake – and they were so excited they ate up their dinner in record time.  When the crespella came out of the oven, it looked amazing.  I cut it up and drizzeled the Nutella sauce on top – and I just couldn’t wait to dig right in.  It was warm, sweet, tender, delicious – and the Nutella sauce on top was just perfect.  I had seconds, and then thirds…it was fabulous.

The next morning when I woke up – I went right to the refrigerator, and what did I eat?  The leftovers…

Ingredients

  • 3/4 cup all-purpose flour
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1 1/2 cups plus 3 tablespoons whole milk, divided
  • 2 tablespoons unsalted butter
  • 1/2 cup chocolate-hazelnut spread such as Nutella
  • Confectioners sugar

Preparation

Put a 12-inch ovenproof heavy skillet in middle of oven and preheat oven to 450°F.

Whisk together flour, eggs, sugar, vanilla, salt, and 1 1/2 cups milk in a bowl.

Add butter to skillet and heat in oven until golden, about 1 minute. Pour batter into skillet and bake until puffed, set, and golden, 20 to 25 minutes.

Meanwhile, whisk together Nutella and remaining 3 tablespoons milk until smooth. Thin sauce with additional milk if necessary.

Cool pancake in skillet on a rack 5 minutes (it will sink). Dust with confectioners sugar and drizzle with sauce.

For a printer-friendly version of this recipe, click here:  Oven Crespella with Nutella Sauce

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Roasted Red Pepper Spread

Published on by Dawn8 Comments

What do you do with a bunch of already roasted red peppers and left over baguette from the meatball grinders?  All I could think about were appetizers – maybe because I was thinking finger food, or maybe because I was hungry and I was looking for something quick to make.  I also had some left over cream cheese in the refrigerator that had to be used as well – so it was decided, a spread.  I guess I could have just made my life even easier and spread some cream cheese on bread, then top it with the roasted red peppers, but then I wouldn’t have been able to try this recipe I had my eye on.  Basically I made in about 5 minutes what they charge $4 at the fancy bagel stores – and I have to say that mine was pretty delicious.  I saw this recipe in Maryanna Vollstedt’s book titled, The Big Book of Potluck.  You really just need to have a blender or food processor to make this quick – and seriously you are finished in a blink of an eye.  If you are not starting with already roasted peppers, then it may take you a little more time…but it is worth it – freshly roasted peppers are delicious and add a smokey flavor to this already flavorful spread.

Ingredients

  • 1 large roasted red pepper
  • 2 garlic cloves, coarsely chopped
  • 3 ounces cream cheese at room temperature, cut into chunks
  • 2 parsley sprigs
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 2 drops of Tabasco sauce

Preparation

Put all ingredients in a food processor or blender and blend until smooth.  Transfer to a bowl, cover, and refrigerate several hours or until well chilled.  Or if you were like me and didn’t have a few hours, just stick it in the freezer for a 1/2 hour, and call it good.

For a printer-friendly version of this recipe, click here:  Roasted Red Pepper Spread

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Meatball Grinder

Published on by Dawn9 Comments

 

I grew up calling these grinders.  When I went to college, half the people called them hoagies, half the people call them subs.  Where I live now, everyone just calls them sandwiches – although to me, they will always be grinders.  I crave meatball grinders – with lots of fresh mozzarella melted on top surrounded by a fresh white roll that is crisp on the outside and soft on the inside.  There are a few places where I can get something similar, but they just don’t have that same overall end result.  In Bon Appetit last month they had a whole section on different types of meatballs – and as I was reading the recipe for the traditional spaghetti and meatballs – all I could think about were those meatball grinders I grew up with.  I adapted the recipe slightly below, and decided instead of serving them over pasta, I would melt cheese on top and put them between a wonderful baguette.  The meatballs were fabulous – the combination of the bacon and roasted red peppers were just amazing – so wonderfully flavorful.  They were so good that when the grinders were finished, we went back for more meatballs – and just ate them with sauce.

Ingredients

Meatballs

  • 6 ounces uncured applewood-smoked bacon (about 6 slices), diced
  • 2 large garlic cloves, peeled
  • 1 pound ground turkey thighs
  • 1 pound ground turkey breast
  • 2/3 cup chopped drained roasted red peppers from jar
  • 2/3 cup panko (Japanese breadcrumbs)
  • 2 large eggs
  • 1/2 cup coarsely grated onion
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon minced fresh marjoram
  • 2 teaspoons dried crushed red pepper
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon freshly ground black pepper

Sauce

  • 1 tablespoon (or more) extra-virgin olive oil
  • 1 cup finely chopped onions
  • 2 large garlic cloves, peeled
  • 1 28-ounce can crushed tomatoes
  • 1 1/2 teaspoons dried crushed red pepper
  • 1/2 teaspoon salt
  • 1 tablespoon minced fresh marjoram

Sandwich

  • Fresh baguette or Italian bread
  • Grated mozzarella cheese

Preparation

Meatballs

Pre-heat the oven to 400 degrees.  Place bacon in processor. Using on/off turns, grind to coarse paste. Transfer to large bowl. Using garlic press, squeeze in garlic. Gently mix in turkey and all remaining ingredients. Let stand 15 minutes.

Line large rimmed baking sheet with foil. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet. DO AHEAD Can be made 1 day ahead. Cover with plastic wrap; chill.

Put meatballs into the oven and cook for approximately 15-20 minutes or until slightly browned and cooked through.

Sauce

Put 1 tablespoon olive oil in a large saucepan over medium high heat and sauté onions until soft.  Add garlic and sauté for 1 minute or until brown.  Add tomatoes, red pepper, salt and marjoram.  Cover and simmer and for 30 minutes or until flavors combine.

Assemble the sandwich

Preheat the oven to 400 degrees.  Cut the bread into 6-inch long sections, then slice in half.  Place meatballs on top of bread, cover with sauce, then sprinkle with mozzarella cheese.   Place the other piece of bread next to the one with the meatballs and sauce on the baking sheet.  Put into the oven and bake for approximately 10 minutes, or until mozzarella is nicely melted.  Put the other slice of the bread on top of the meatballs and serve.

For a printer-friendly version of this recipe, click here:  Meatball Grinders

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