Archive for the ‘Main Dish’ Category

Apple Spice Meatballs


1 3/4 cups panko (Japanese) bread crumbs

1 medium onion, finely chopped

1 medium red sweet pepper, finely chopped

1 medium apple, peeled and finely chopped

2 eggs, lightly beaten

1/2 cup canned pumpkin

1/2 cup ketchup

2 teaspoons garlic powder

1 teaspoon salt

1 teaspoon pumpkin pie spice

3/4 teaspoon pepper

1/2 teaspoon crushed red pepper flakes

1 pound ground beef (or other ground meat)

1 pound bulk hot Italian sausage


1 can (14oz) whole-berry cranberry sauce

1 jar (12oz) apple jelly

3/4 cup ketchup

1/2 teaspoon crushed red pepper flakes


In a large bowl, combine the first 12 ingredients.  Crumble meats over mixture; mix well.  Shape into 1-inch balls.  Place meatballs on greased racks in shallow baking pans.  Bake, uncovered, at 375° for 15-20 minutes or until no longer pink.  Drain on paper towels.

n a Dutch oven, combine the sauce ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10 minutes.

Gently stir in about 6 dozen cooked meatballs and heat through.  Save the remaining meatballs for Hungarian Pepper Soup (below) or another use (they freeze well once cooked!).

Hungarian Pepper Soup with Romano Crisps

I cup shredded Romano cheese

2-3 Hungarian Wax or Banana peppers, seeded and chopped

2 tablespoons butter

2 tablespoons all-purpose flour

2 teaspoons Italian seasoning

1/2 teaspoon pepper

2 Cups chicken stock

2 dozen Apple Spice Meatballs

1 Can (12 oz) evaporated milk

1 package (8oz) cream cheese, softenend

On a baking sheet, sprinkle 1 tablespoon Romano cheese into a 3” circle, repeat 15 times.  Bake at 300° for 10-12 minutes or until golden brown.

In a Dutch oven, saute peppers in butter.  Stir in flour, Italian seasoning, salt and pepper until blended.  Gradually add stock.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in meatballs, milk and cream cheese; heat through (do not boil).  Serve with Romano crisps.

(recipes from Taste of Home)

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Rösti Cakes

Mix 1 pound coarsely shredded squash with 1 ½ pounds coarsely shredded baking potatoes.  Add ½ cup cornstarch, 2 large eggs and ½ cup minced onion; season with salt and cayenne.  Heat  1/8” oil in a large skillet and fry in 2-tablespoon-size mounds until golden, about 5 minutes.  Top with sour cream, salmon roe and chives.

Butternut Squash Recipes – from Food and Wine November 2012, Grace Parisi

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In a large roasting pan, toss on 1 ½-pound diced peeled squash with 3 diced peeled Fuji apples, 1 T chopped sage and ¼ C olive oil.  Top with 6 whole chicken legs and season with salt and pepper.  Dot with butter and roast for 1 hour and 15 minutes.  Transfer the chicken to a plate; reduce juices in pan over high heat for 5 minutes.  Serve with the chicken.

Butternut Squash Recipes – from Food and Wine November 2012, Grace Parisi

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Active: 25 minutes; total: 45; serves 6

2 T unsalted butter
2 apples – halved, peeled, cored and sliced ½ inch thick
3T sugar
1T freshly squeezed lemon juice
¼ cup pure maple syrup, plus warmed syrup for serving
1 C all-purpose flour
1 tsp baking powder
Pinch of salt
4 large eggs, separated
1 C milk

  1. Preheat the oven to 375. In a 10 ½ inch nonstick ovenproof skillet, melt the butter. Add the apples, 1 T of the sugar, and the lemon juice and cook over moderately high heat, stirring occasionally, until the apples are golden, about 6 minutes. Add the ¼ C of maple syrup and simmer over low heat until thickened, about 1 minute. Spread the apples in an even layer and remove the pan from the heat.
  2. In a medium bowl, whisk the flour with the baking powder and salt. In a measuring cup, whisk the egg yolks with the milk and the remaining 2 T sugar. Whisk the liquid into the dry ingredients.
  3. In a medium bowl, using a handheld electric mixer, beat the egg whites at medium speed until firm peaks form, about 2 minutes. Fold the beaten whites into the batter and scrape it over the apples; spread the batter to the edge.
  4. Bake the pancake in the upper third of the oven for about 20 minutes, until it is golden, puffed and set. Le the pancake cool for 5 minutes. Run a knife around the edge to loosen the pancake, then invert it onto a serving plate. Replace any apples that may have stuck to the pan, cut the pancake into wedges and serve at once with the warmed maple syrup.

Food and Wine December 2012 Grace Parisi

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Enchiladas Suizas

Serves 4; 2 hrs 20 mins prep time

Tomatillo cream sauce

3/4lb tomatillos, husked and rinsed
1T vegetable oil
1T minced shallot
2 thyme sprigs
¾ tsp kosher salt
½ tsp pepper
¼ C dry white wine
1 pt heavy whipping cream
¼ tsp sugar


Vegetable oil
8 white corn tortillas (7” diameter)
2 C thinly sliced cooked chicken breasts
8oz queso fresco, crumbled
4oz Oaxaca cheese, pulled into shreds


½ C crumbled queso fresco
2T chopped cilantro
¼ red onion, thinly sliced
¼ C crema, thinned with a little mil, if needed, so it’s pourable
8 oz chorizo or longaniza, removed from casings, crumbled, and cooked; optional
Pico de gallo

  • Make sauce: Preheat broiler with rack on rung closest to heat. Set tomatillos on a foillined rimmed baking sheet. Broil, turning once, until blackened, 10 minutes. Puree in a blender. Measure ¾ C and set aside. Set oven to 350.
  • Heat oil in a medium sauce-pan over medium heat, then add shallot and cok until transclucent, 2-3 minutes. Add thyme, salt, and pepper and cook until shallot startst o brown, 1 minute. Immediately add wine and reduce until almost gone, 2 minutes. Stir in cream tomatillo puree, and sugar. Cook over medium-high heat, stirring often, about 5 minutes, then reduce heat and simmer until sauce thickly coats a metal spoon, 3-5 minutes more. Set aside.
  • Make enchiladas: heat 2 large frying pans over medium-high heat. In first pan, pour ¼” oil and heat until shimmering. Work with 1 tortilla at a time, cook in dry pan, turning once, until softened, 10=20 seconds, then in oil, turning once, until puffy and softened but not crisp, 10-14 seconds. Arrange in a single layer on paper towels.
  • Lay tortillas flat on a wok surface. Arrange chicken and queso fresco down the centers. Roll closed and set, seams down, in a 9×13 baking dish (with no sauce on the bottom). Pour sauce over enchiladas; top with Oaxaca cheese.
  • Bake until cheese melts and sauce is bubbling, 20 minutes.

Garnish with queso fresco, cilantro, onion, and drizzle with crema (from a squeeze bottle, if you have one).  Add chorizo if you like and serve with salsa.

From Sunset Magazine, March 2013

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Total: 40min – 4 servings
¼ C hazelnuts
4 min cucumbers (Perisian) sliced diagonaly ¼” thick
2T canola oil, plus more for grilling
Kosher salt and freshly ground pepper
1 garlic clove, minced
1 anchovy fillet, mashed
1 T cider vinegar
1T chopped dill
Pinch of salt
½ lb smoked-trout fillets, skinned and flaked
4 C mesclun (about 2 ½ ounces)

  1. Preheat the oven to 350. Bake the hazelnuts in a pie plate for 12 minutes, until the skins blister. Let cool, then transfer the nuts to a clean kitchen towel and rub together to remove the skins. Coarsely chop the nuts.
  2. Preheat a grill pan. Toss the cucumbers with oil and season with salt and pepper. Working in 2 batches, grill over high heat, turning once, until lightly charred. 3 minutes
  3. In a bowl, mash the garlic and anchovy to a paste using the back of a spoon. Add the vinegar, dill and sugar and whisk in the 2 T of oil. Season with salt and pepper, add the grilled cucumbers and let stand until cool. Add the trout, mesclun and hazelnuts, toss well and serve right away.

Food and Wine, August 2012, Kate Krader

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This incredibly delicious recipe comes from the New York Times’ Minimalist column.  I’ve made it with all types of mushrooms in many different combinations.  You can find dried and fresh mushrooms at the University District Farmers market.

1/4 to 1/2 ounce dried morels or porcinis, or a combination

1/4 cup ( 1/2 stick) butter

1/2 cup chopped shallots

1 pound fresh shitake or white button mushrooms or a combination, cleaned, trimmed and sliced

1 to 1 1/2 pounds asparagus, trimmed, cut into 1 1/2 -inch lengths

1/4 cup heavy cream

1 teaspoon chopped fresh tarragon or 1 tablespoon chopped fresh chervil

Salt and pepper to taste.

1. Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly.

2. Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes.

3. Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve.

Yield: 4 servings.

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