Thursday, April 12, 2012
1/4 medium red onion, minced
1/2 medium fennel bulb, trimmed and cored
1 (15-ounce) can chickpeas, rinsed and drained
4 jarred roasted sweet peppers, chopped
1 (6-ounce) jar marinated artichoke hearts, drained, and quartered, if whole
2 cups baby arugula
1 cup fresh flat-leaf parsley
1/4 cup kalamata olives, pitted (about 2 ounces)
1/2 cup freshly shaved Parmigiano-Reggiano
1 small garlic clove, peeled
1 1/2 tsp kosher salt
1 tsp freshly grated orange zest
2 tbsp white wine vinegar
Freshly ground black pepper
1/3 cup extra-virgin olive oil
Soak onions in cold water for 10 minutes, then pat dry and put in serving bowl. Smash the garlic cloves, sprinkle with 1/2 tsp of the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a bowl and add the orange zest, vinegar, remaining 1 tsp salt and black pepper, to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
Using a handheld mandoline or a knife, cut the fennel lengthwise into long, thin slices. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Scatter the olives and shave the Parmigiano-Reggiano over the top.
To shave the Parmigianno-Reggiano, you may use a vegetable peeler.
1 tsp Olive Oil
1 small onion, minced
1 clove garlic, minced
1 celery stalk, minced
1/4 cup parsley, minced
1 lb ground beef (93% fat)
1 egg (lightly beaten)
1/4 cup breadcrumbs
Salt and Pepper (to taste)
1/2 tsp allspice
2 cups reduced sodium beef stock
2 oz light cream cheese
In a large pan, heat oil, add onions and garlic; saute until onions are translucent (4-5 minutes). Add celery and parsley and cook for about 3-4 minutes. Set aside.
In a bowl, combine beef, egg, onion mixture, breadcrumbs, salt and pepper and allspice. Mix well and form meatballs.
Add beef stock to the pan and bring to a boil. Reduce heat and add meatballs. Cover and cook (20 minutes). Remove the meatballs and set aside. Strain the stock, add to blender with cream cheese and pulse until smooth. Return to pan and simmer to thicken. Pour over meatballs. Garnish with chopped parsley and serve over noodles or rice. You may also serve the meatballs as appetizer with toothpick.
1 lb ground beef
1 lb ground pork
3 cups panko (Japanese breadcrumbs)
1 1/2 cups whole milk
2 large eggs, lightly beaten
2 garlic cloves, minced
Coarse salt and ground pepper
1/4 tsp ground allspice
3 tbsp butter
1/3 cup all-purpose flour
3 cups beef broth
Cooked egg noodles
Parsley (for garnish)
Preheat oven to 475 degrees. In a large bowl, combine beef, pork, panko, 1/2 cup milk, eggs, garlic, 1 tbsp salt, 1/2 tsp pepper, and allspice. Mix.
Using a rounded 1 tbsp measure for each, form mixture into meatballs. Place meatballs onto baking sheets; bake until golden brown and cooked through (10-12 minutes).
In a medium saucepan, melt butter over medium-high heat. Add flour, cook, whisking, making sure not to darken. Gradually whisk in remaining milk and broth; bring to a boil. Reduce heat, and simmer until sauce has slightly thickened (2-3 minutes). Transfer to a large bowl.
Using a slotted spoon, add meatballs to bowl with sauce; gently toss to combine. Serve as an appetizer on toothpicks, or as a main, over egg noodles or steam rice. Garnish with parsley.