Albondigas Soup

(Mexican Meatball Soup)

serves 8

(Mexico)

                                                                              Prep time: 10 minutes
                                                                              Cook time: 50 minutes
                                                                              Total time: 1 hour

Ingredients

meatballs:

8 ounces ground beef
8 ounces raw chorizo sausage, casing removed
1 small onion, micro-planed
1/2 cup fresh cilantro, roughly chopped
1 large egg, beaten
2 cloves garlic, peeled and micro-planed
½ cup cooked rice
1/2 carrot, minced
½ teaspoon Kosher or sea salt
¼ teaspoons freshly ground black pepper
1 teaspoon ground cumin
nonstick cooking spray

soup: 

2 cups diced onions
2 tablespoons extra-virgin olive oil
2 teaspoons chili powder
4 cloves garlic, chopped
6 cups chicken broth
3 corn tortillas, chopped
1 16-ounce can diced tomatoes, drained of juice
2 cups sliced button mushrooms, about 8 ounces
2 cups fresh or frozen corn kernels
½ cup fresh cilantro, roughly chopped
1 pound of escarole, trimmed and cut into 1/2 strips
Kosher or sea salt, to taste
 freshly ground black pepper, to taste

service:

sour cream
½ cup roughly chopped cilantro
corn tortillas chips

Preparation

meatballs:

Preheat oven to 400° F. and coat broiler pan with nonstick cooking spray.

In a large mixing bowl combine the meatball ingredients and mix thoroughly.  Shape the meat mixture into ¾ to 1-inch diameter meatballs and place on the prepared broiler pan; you should end up with about 30 meatballs.  Bake meatballs until fully cooked, about 30 minutes.  

soup:

In a large pot over medium heat sauté the onions in the olive oil until they are softened, about 5 minutes.  Add the garlic and the chili powder and cook an additional minute.  Add the chicken broth, tortillas and half the tomatoes; simmer for 5 minutes.   

Puree the soup in a blender in two or more batches.  Take caution, only fill the container of the blender to half or less of its capacity and cover the container with a cloth when pureeing as the hot soup will expand and may overflow if the container is filled too much.  

Return the pureed soup to the pot and add the remaining tomatoes, the mushrooms, the corn, cilantro, escarole and the meatballs.  Bring the soup to a simmer and simmer for 10 minutes.  Adjust seasoning to taste with salt and pepper. 

service:

Ladle the soup into individual serving bowls or into a large bowl for family service and serve garnished with roughly chopped fresh cilantro and accompanied by sour cream, and crisp tortillas chips.

Breakfast Burritos

A breakfast standby in Southern California and a great way to start your day . . . scrambled eggs, cubed potatoes, and chorizo wrapped in a flour tortilla.

serves 10

(America)

                                                                            Prep time:  15 minutes
                                                                            Cook time:  20 minutes
                                                                            Total time: 35 minutes

Ingredients

2 1/2 cups potatoes, peeled and sliced into ¼-inch cubes
2 pounds ground beef, breakfast sausage, or chorizo
1/4 cup chili powder, or to taste
2 tablespoons garlic powder
1 onions, chopped
2 cups salsa
2 tablespoons Tabasco sauce (or Cholula or other Mexican hot sauce), or to taste
6 eggs, beaten
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey or Pepper Jack cheese
10 large flour tortillas

Preparation

prepare the potatoes:

Par boil the potato cubes in sufficient heavily salted water to cover the potatoes until they are soft, about 5 minutes after the water comes to a boil.  Drain the potatoes after they are cooked.

brown the beef:

Meanwhile, in a large sauté pan over medium heat, brown the ground beef until it is crumbly but still has a little pink.  Stir in the chili powder, the garlic powder, and onion together and cook over medium high heat until the ingredients are thoroughly combined.  Drain any accumulated grease and return to the stove.  

scramble the eggs:

Reduce the heat to medium and add the beaten eggs, cook stirring constantly as you would for cooking loose scrambled eggs.

bring it all together:

Stir in the salsa and the hot sauce and continue to cook the mixture until the onions are softened and most of the liquid has been absorbed/evaporated.  Stir in the both the cheeses and allow them to melt.  Remove the sauté pan from the heat.

prepare the tortillas:

To make the tortillas more pliable, microwave them for about 20 seconds.

construction:

Working with 1 tortillas at a time, form each burrito by placing the tortillas on a clean flat surface in front of you and place about 1 cup of the filling mixture in a line across the lower third of the tortilla, fold in the two sides and rolling the burrito up to form the familiar burrito shape*.  At this point, if you're not planning to eat the burritos immediately you may wrap each in aluminum foil prior to placing in the refrigerator or freezer for future use.  This is also the way you would save left-over burritos.  To reheat, remove the foil and microwave the frozen burrito for 2 to 3 minutes on high.

service:

Serve accompanied by sour cream, additional salsa and guacamole.  These burritos can either be treated as finger food or as a dish to be handled with a knife and fork. 

* at this point the burritos can be fried

Biscuits and Gravy

(America)

4 Serving

A southern breakfast favourite that is easy to make yourself.

                                                                           Preparation time:     0 minutes

                                                                           Cook time:             30 minutes

                                                                            Total time:             30 minutes

Ingredients

½ pound breakfast sausage

4 biscuits prepare according to package directions, split in half

white (milk) gravy:

3 tablespoons of butter

1 tablespoon of bacon grease

3 tablespoons of flour

2 cups whole milk

dash of cayenne pepper, or to taste

Kosher or sea salt, to taste

white pepper, to taste

Preparation

brown the sausage:

In a skillet, cook the sausage until it is evenly browned, stirring constantly to crumble it.  Remove the cooked sausage to a paper towel lined dish to drain

prepare a white rue:

In a saucepan, over low heat, melt the 3 tablespoons of butter and stir in the bacon grease.  Add the 3 tablespoons of flour and cook stirring for 3 or 4 minutes until the taste of raw flour has a disappeared.

create the white gravy:

While stirring the rue slowly add all the milk.  Stir in the cayenne pepper, continue stirring while cooking the milk mixture until it has thickened and is smooth and hot (the mixture will not thicken ‘til it comes to a boil, have patience raise the heat slightly if necessary).  If the sauce appears too thick for your tastes you may add a little more milk (a tablespoon at a time) until it reaches your desired consistency. Taste and adjust seasoning with salt, white pepper, and cayenne.

bring it all together:

Stir the cooked, crumbled sausage into the white sauce.

service:

Place one split biscuit on each serving plate; distribute ¼ of the white sauce/sausage mixture over each biscuit. Serve immediately.  

Tikka Masala

serves 4

(India)

Tikka Masala is dish of roasted chicken chunks  in a spicy masala  sauce and one of those Indian restaurant specialties that is dead simple to prepare at home.

Ingredients

Tikka Masala marinade:

1 cup plain yogurt

1 tablespoon lemon juice

2 teaspoons ground cumin

1 teaspoon ground cinnamon

2 teaspoons freshly ground black pepper

1 tablespoon minced fresh ginger

4 teaspoons Kosher or sea salt, or to taste

3 boneless, skinless chicken breasts, cut into bit-sized pieces

4 long skewers

Tikka Masala sauce:

1 tablespoon butter

1 clove garlic, minced

1 jalapeno pepper, finely chopped

2 teaspoons ground cumin

2 teaspoons paprika

3 teaspoons salt, or to taste

1 (8 ounce) can tomato sauce

1 cup heavy cream

1/4 cup chopped fresh cilantro

accompaniment :

yellow rice prepared to package instructions

naan bread

Preparation

prepare the marinade:

In a large bowl combine the yogurt, the lemon juice, the cumin, the cinnamon, the cayenne, the black pepper, the ginger, and the salt.  Pour the mixture into a large, 1 gallon, resealable plastic bag, add the chicken and refrigerate for at least 1 hour to marinate.

Lightly oil the grates of your grill and preheat it to high heat.

grill the chicken:

Distribute and thread the chicken pieces onto the skewers, discard the marinade.  Grill the chicken until juices run clear when a piece is pierced, about 5 minutes on each side.

prepare the masala sauce:

Melt the butter in a large, heavy sauté pan over medium heat.  Add the garlic and chopped jalapeno for 1 minute.  Add the cumin, paprika, garam masala and salt, stir in the tomato sauce and cream.   Reduce the heat to low and simmer until the sauce thickens, about 20 minutes.  Remove the chicken from the skewers and add the pieces to the thickened sauce and continue to simmer for 10 minutes.

service:

Transfer the Tikki Masala to a serving platter and serve immediately accompanied by yellow rice and naan bread.

Pani di Pasqua

 (Italian Easter Bread)

(Italy)

makes 6 individual loaves*

This is a favourite of my childhood, every Easter my family would get together at my grandfather's and the aunts and uncles would bring these to the delight of the children.  Happy Easter!

Ingredients

1 package Rapid Rise (instant) yeast (about 2-1/4 teaspoons)

1 ¼  cups milk

 pinch of salt

1/3 cup butter

1 teaspoon anise extract

2 eggs, beaten

1/2 cup sugar

grated zest of 2 oranges

½ cup mixed candied fruit, chopped (optional)  

3 ½ cups flour

1 egg, beaten with 1 teaspoon of water

6 dyed Easter eggs

multi-coloured sugar sprinkles or multi-coloured sugar pearls  

Preparation

prepare the Easter eggs:

Cook 6 eggs in your normal manner and die them bright colours of your choice.

prepare the bread dough:

In a small saucepan, warm the milk, anise and butter together, just till butter melts. In a large mixer bowl, combine yeast, salt, eggs, orange zest and sugar.  Add the warm (not hot - it will kill the yeast) milk and butter and the chopped candied fruit if used. Add about half the flour and beat until smooth with dough hook.   Slowly add the remaining flour to form a stiff dough.  Don't worry about how much flour it ends up being, just keep adding until the dough is not sticky anymore.  Knead until smooth with either dough hook attachment or turn out on floured board and knead.  Place in a greased bowl, cover and let rise in a warm place until doubled, about an hour.

form the loaves:

Punch dough down, divide into 12 pieces.  Roll each piece to form a 1 inch thick rope about 14 inches long and, taking two pieces, twist to form a "braid", pinching the ends,  and loop into a circle.  Divide the loaves between two baking sheets lined with parchment paper,   cover with tea clothes and allow to rise until they double, about another hour.   When the loaves have doubled, brush each loaf with some of the beaten egg wash.  Sprinkle with the coloured sprinkles and place one of the coloured Easter eggs in the middle.

Preheat oven to 350° F.

bake the loaves:

Bake in the preheated oven until golden, about 20 minutes.  Remove from the oven, place on the rack and allow to cool.

service:

Serve to the delight of your family and friends just use common sense about the hard boiled eggs, if they sit out for too long they may not be safe to eat.

Note: * this recipe will also make 1 large, braided loaf and make 7 coloured Easter eggs, one for the middle and 6 around the ring, the Easter eggs do not need to be hard boiled.  They cook when the bread bakes.  Dye the eggs raw without hard boiling them.

Bocca di Nona

(Gandmother Kisses)

(Italy)

makes 28 cookie sandwiches

These are delicious, delicate and lacy cookies from the neighborhood panetterias of the Brooklyn of my youth.  Similar to lacy Florentines, this version is filled with a luscious Bergamont flavoured ganache derived from Earl Grey tea bags . . . to make these even more elegant make extra ganache and dip 1/2 of each cookie sandwich in it.

Ingredients

cookies:

2/3 cup all-purpose flour
2 tablespoons Dutch-process unsweetened cocoa powder
3/4 cup butter, softened
1 cup granulated white sugar
3/4 teaspoon vanilla
1-1/2 cups finely ground blanched almonds
Earl Grey Ganache ( see recipe below)

Earl Grey ganache:

1/3 cup whipping cream
4 Earl Grey tea bags
4 ounces milk chocolate, finely chopped

Preparation

prepare the cookie batter:

In a small bowl, stir together flour and cocoa powder to thoroughly combine; set aside.   Beat the softened butter with an electric mixer on medium to high speed for 30 seconds in a large bowl. Add the sugar and the vanilla and continue beating until the mixture is light and fluffy.  Beat in the ground almonds.  Add the flour and beat in until mixture is just combined.  Cover and chill dough about 1 hour or until it is easy to handle.

 Preheat oven to 350° F.

bake the cookies:

Prepare one or more cookie sheets by lining each with parchment paper and set them aside. Working quickly, shape the chilled dough into 56 1-inch balls and place the balls about 2 inches apart on the prepared cookie sheet gently pressing each ball to flatten slightly.  Bake the cookies in the preheated oven for 12 to 15 minutes or until firm. Cool the cookies while still on the cookie sheet.  Construct the cookie sandwiches by removing a cooled cookie from the cookie sheet, and holding it with flat side up, spread it with about 1 teaspoon of the Earl Grey ganache, top with the remaining cookie, flat sides down and place on a serving plate.  Continue until all the cookies and ganache are used.  

Earl Grey ganache:

After the cookies have been baked, create the ganache.   Bring 1/3 cup whipping cream to boiling in a small saucepan. After the cream comes to a boil remove from heat. Add the Earl Grey tea bags to the hot cream, cover and allow to seep for 15 minutes. After the cream/tea has seeped for 15 minutes remove the tea bags squeezing each tea bag as it is removed to  release any residual liquid in it. Return the pan containing the cream to the stove and return it to the boil.  When the tea infused cream returns to a boil remove it from the heat and immediately add the finely chopped milk chocolate. Stir until chocolate completely melts and mixture is shiny and smooth. Allow to cool to room temperature before using.

service:

Serve the Bocca di Nona in the Italian way accompanied by a demitasse cup of espresso coffee spike with a splash of Anisette liquor.

Linguine al Limone

(Lemon Linguine)

serves 4 to 8

(Italy)

Parmesan cheese and the subtle, bright flavour of lemon combine in this dish to transport the diner to the sunny slops of the Amalfi coast.

                                                                                  Prep time:  3 minutes

                                                                                  Cook time:  10 minutes

                                                                                  Total time: 10 minutes

Ingredients

2 pounds linguine
2 egg yolks
2/3 cup heavy cream
1/2 cup freshly grated Parmesan
1 lemon, zested
 juice of ½ lemon, plus more juice, to taste
Kosher or sea salt, to taste, to taste
4 tablespoons (1/2 stick) unsalted butter
2 to 3 tablespoons roughly chopped parsley leaves

Preparation

prepare the linguine:

Bring a large pot of heavily salted water to a boil and cook the linguine according to package directions until al dente, about 8 to 10 minutes.

 prepare the sauce:

When the linguine has been cooking for about 5 minutes you can begin the sauce.  In a medium size bowl whisk the egg yolks until they turn a pale yellow and frothy.  Whisk in the cream, Parmesan, and lemon zest.  When they are incorporated, add ½ of the lemon juice, taste the sauce and add more lemon if you desire and some salt if needed.

bring it all together:

Once you are satisfied that the Linguine is al dente, reserve 1 cup of the pasta cooking water and drain the pasta.  Toss the cooked pasta back into the still warm pot, which you have taken off the heat.  Add the butter and toss to melt and coat the linguine with it.  Add the lemon/egg sauce and again toss to coat the pasta, if the pasta looks too tight (dry) slowly add a little of the reserved pasta cooking water, about a tablespoon at a time, we don’t want to much liquid.

service:

Divide the pasta amongst 4 service plates and garnish each with some of the chopped parsley as both a garnish and as a flavouring, not too much as we don’t want to overwhelm the subtle flavour of the lemon sauce.