Kitch n Therapy

I have been making these meatballs since the late 1990’s when I spied in a Bon Appetite magazine.  The original recipe calls for sweet Italian sausage, but I often use half sausage and half ground been.  And I always double.  Yummy!!

Serves 4 to 6

Ingredients:

Sauce:

2 tablespoons olive oil
1 1/2 cups chopped onion
2 garlic cloves, minced
2 28-ounce cans diced tomatoes in juice
4 tablespoons chopped fresh basil

Meatballs:

2/3 cup fresh breadcrumbs
3 tablespoons milk
1/3 cup freshly grated Parmesan cheese
1/4 cup finely chopped onion
3 tablespoons chopped fresh basil
1 large egg
1 garlic clove, minced
1/4 teaspoon ground black pepper
1 pound sweet Italian sausages, casings removed
2 tablespoons pine nuts, toasted
2 tablespoons dried currants

Directions:

For Sauce:
Heat oil in heavy large pot over medium-low heat. Add onion; sauté until golden, about 10 minutes. Add garlic; stir 1 minute. Add tomatoes with juices and 2 tablespoons basil; bring to boil. Reduce heat; simmer until sauce thickens, breaking up tomatoes with fork, about 1 hour. Mix in 2 tablespoons basil. Season with salt and pepper. Set sauce aside.

For Meatballs:
Preheat oven to 350°F. Lightly oil baking sheet. Mix crumbs and milk in medium bowl; let stand 5 minutes. Mix in Parmesan, onion, basil, egg, garlic and pepper. Add sausage, pine nuts and currants; blend well. Using wet hands, form mixture into 1 1/4-inch balls. Place on baking sheet. Bake until meatballs are light brown and cooked through, about 30 minutes. Add to sauce.

Cook 1 pound of pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Mound in dish. Bring sauce and meatballs to simmer. Spoon over spaghetti.

I love this recipe because it not only tastes great, but so easy.  Found in issue of Fine Cooking February/March 2008.

Serves 6 to 8

Ingredients:

2 Tbsp. vegetable oil

1 large oinion, cut into medium dice

2 Tbsp. ground cumin

1 Tbsp. chili powder

2 tsp. dried oregano

3 medium cloves garlic, minced

3 1/2 to 4 lb store-bought rotisserie chicken, meat removed and chopped

1 can (about 4 oz) diced mild green chilis, drained

1 quart over-salt chicken broth

Two 15.5 oz. cans white beans, drained

1 cup frozen corn

Directions:

Heat oil over medium-high heat in a 5 to 6 quart dutch oven.  Add the onion and cook, stirring, until tender, 4 to 5 minutes.  Add the spices and garlic and cook until fragrant, about 1 minute.  Stir in the chicken and chiles and then add the broth and 1 can of beans.  Bring to a simmer.  Reduce the heat to low and simmer, partially covered and stirring occasionally, util the flavors blend, about 30 minutes.  Meanwhile, puree the remaining can of beans in a food processor.  Stir the pureed beans into the chicken mixture along with the corn.  Continue to simmer to blend flavors, about 5 to 10 minutes longer.  Ladle into bowls and serve.

Serving suggestions:

If you like, serve the chili with any combination of the following:  Tortilla or corn chips, shredded sharp cheese, thinly sliced scallions, cilantro leaves, sliced pickled jalapeño chilis, red or green hot sauce, sour cream, guacamole, red or green salsa, and lime wedges.

Elise grew up spending lots of time with our family, and shared many meals as we gathered for dinner.  She revealed years later that my apple salad was one of her favorites!

Recipe from the Creme de Colorado Cookbook published in 1987.

8 servings

Ingredients

1 Red Delicious apple, cored and diced (1/4 inch)

1 Golden Delicious or Granny Smith apple, cored and diced (1/4 inch)

1/2 cup seedless raisins

1/2 cup golden raisins

1/2 cup chopped celery, diced (1/4 inch)

1/2 cup cubed Cheddar cheese

1/4 cup chopped macadamia nuts

juice of 1 orange

8 ounces vanilla yogurt

ground cinnamon

Directions

In a medium bowl, combine apples, raisins, celery, cheese, and nuts.  Blend orange juice in yogurt.  Pour over salad and toss well.  Sprinkle cinnamon on top.

Taken from an old newspaper clipping featuring the California Pizza Kitchen Cookbook.

Makes 4 entree, or 8 appetizer servings.

Herb-Mustard Vinaigrette:

1 tsp minced fresh garlic

2 tsp minced fresh shallot

2 Tbsp Dijon mustard

1 1/2 tsp dried oregano

2 tsp dried parsley

1/2 tsp ground black pepper

1/4 tsp kosher salt

1/4 cup red-wine vinegar

3/4 cup EVOO (extra virgin olive oil)

3 Tbsp finely grated Parmesan cheese

Salad ingredients:

1/2 head iceberg lettuce, cleaned, trimmed, and chopped into 1/3-inch wide strips

1/2 head romaine lettuce, cleaned, trimmed and chopped into 1/8-inch wide strips

12 large leaves of basil chopped into 1/16-inch wide strips

2 cups (1/3 pound) dry Italian salami, cut into thin strips

3 cups (2/3 pound) shredded mozzarella cheese

1 cup chopped garbanzo beans

4 cups (2 pounds) ripe tomatoes, diced 1/2 inch

2 cups (2/3 pound) turkey breast, diced 1/2-inch

2 Tbsp chopped scallions, 1/2-inch piece

To make the vinaigrette dressing:

Whisk together all ingredients except oil and Parmesan cheese.  Slowly blend in oil.  When all oil has been incorporated, stir in Parmesan.  Set aside.

To make salad:

Toss lettuces, basil, salami, cheese, garbanzos, tomatoes and turkey together in a large mixing bowl.  Toss lightly with vinaigrette to taste; may serve additional vinaigrette alongside.  Garnish with chopped scallions.

I am a firm believer in the social importance of sangria.  A ready pitcher as my family arrives for Sunday dinner is our relaxing and fun tradition.  Sangria, a traditional Spanish and Portuguese beverage, is simply a wine-based “punch” with a kick.  Use a good wine but don’t go crazy on the price.

Serves 6 to 8

Ingredients:

1 sliced apple (any variety)

1 sliced orange

1 sliced lemon

2 oz. fresh lime juice

1/4 cup fresh orange juice

1/4 cup brandy

1/4 cup orange liquor (such as Cointreau)

2 oz. simple syrup,optional*

1 (750-ml) bottle red wine (such as a nice Garnacha, Tempranillo, or Zinfandel)

1 (750-ml) bottle of Prosecco

Directions:

In a large pitcher, combine the sliced fruit, lime and orange juice, brandy, orange liquor, simple syrup optional for sweetness, and wine.  Refrigerate until the drink is chilled and the flavors are blended, 4 to 8 hours. When ready to serve add the bottle of Prosecco and stir.  Serve the sangria in ice-filled wineglasses, with a piece of fruit.

Although I never find necessary, you may top off each poured glass of Sangria with a small amount Sanpellegrino Aranciata (sparkling Italian orange soda) to dilute the strength of alcohol.  Or add the entire can of soda (11.15 fl oz) directly into the finished sangria.

*Simple Syrup:  In a saucepan, boil 2 cups of sugar and 2 cups of water over medium-high heat until sugar has dissolved. Remove from heat and let cool completely before using.  Refrigerate up to 2 months.

Original recipe by Ina Garten (tweaked by me)

About 2 1/2 quarts, enough for Christmas dinner and leftovers!

Ingredients:

3 lb Granny Smith apples (6 to 8 apples) peeled, cored and cut into 8 slices.

3 lb Honey Crisp or Macintosh (6 to 8 apples) peeled, cored and cut into 8 slices

Zest and juice 2 large navel oranges

Zest and juice of 1 lemon

1/2 cup light brown sugar, packed

2 Tbsp.unsalted butter, optional to add richness

2 tsp. ground cinnamon

1/2 tsp. ground allspice

Directions:

Place the zest and juice of the oranges and lemon in a large bowl.  Toss the apple slices in the juice.  Pour the apples and juice into a non-reactive Dutch oven and add the brown sugar, butter, cinnamon and allspice and cover the pot.  Bake for 1 1/2 hours, or until all the apples are soft.  Mix with a whisk until smooth, or leave chunky as desired.  Serve warm or at room temperature.

Makes 1 9-inch layer cake, serves 8

Ingredients

4 egg whites from large eggs

1 cup whole milk, divided

1 tsp.vanilla

1/2 tsp. almond extract

3 cups cake flour

1 1/2 cups white sugar

4 tsp. baking powder

1/2 tsp. salt

4 Tbsp. unsalted butter, very soft

8 Tbsp. non-hydrogenated shortening

1/3 cup multi-colored jimmies.

Vanilla Frosting:

1 1/2 cups (3 sticks) unsalted butter, softened to room temperature

3 1/4 cups sifted confectioners’ sugar

1/4 cup heavy cream

2 teaspoons pure vanilla extract (or use clear imitation vanilla extract for stark white frosting)

1/8 teaspoon salt

optional: additional sprinkles for garnish

Directions:

Heat the oven to 350°F.  Lightly grease two 9-inch round cake pans.  In a small bowl, mix the egg whites, 1/4 cup milk, vanilla, and almond extract.  Set aside.

In the bowl of a stand up mixer, mix the cake flour, sugar, baking powder, and salt.  Mix for 30 seconds or until well-combined.  Add the butter and shortening and mix for another 30 seconds, or until combined with the flour mixture.  Pour in the remaining 3/4 cup milk and continue mixing on medium speed for about 3 minutes. Scrape down the sides of the bowl.

Gradually pour in the egg white mixture, mixing for 30 seconds after each addition.  Mix for one more minute. Gently fold in the multi-colored jimmies.

Divide the batter evenly between the prepared cake pans.  Bake for 25 to 30 minutes, or until the tops are slightly golden and spring back when pressed.

Remove from the oven and place the pans on baking racks to cool for about 10 minutes.  Turn the pans over onto the rack.  Flip the cake layers over and let them cool completely before icing.

Make the frosting:

While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners’ sugar. Once it’s all been added, increase the speed to medium-high, and beat until white and fluffy. Beat in the vanilla until blended. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, one tablespoon at a time (the frosting will be spreadable but not runny).

To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting. Decorate the top with additional sprinkles.

Courtesy of Fine Cooking  Aug/Sept 2015

Serves 4

Ingredients

2 Tbsp. extra-virgin olive oil

2 medium cloves garlic, smashed

3 4-inch sprigs fresh rosemary, bruised with the dull side of a knife

3 sprigs fresh thyme, bruised with the dull side of a knife

Kosher salt and freshly ground black pepper

1 1/4 lb. skirt steak, trimmed of excess surface fat

Marinate the steak:

Combine the oil, garlic, rosemary, thyme, 1/2 tsp. salt, and 1/2 tsp. pepper in a baking dish or zip-top bag large enough to hold the steak.  Add the steak and marinate for a least 1 hour at room temperature or up to 6 hours in the refrigerator

Directions

Remove the steak from the marinade, cut into manageable pieces for grilling, if you like, season generously with salt and pepper, and grill, flipping once, until grill marks form on both sides and cooked to your liking, about 3 minutes per side for medium rare (135°F).  Transfer to a cutting board and let rest for 5 minutes.

If serving with Grilled Vegetable Salad, slice the steak with the grain into 4 to 5 inch pieces, then slice thinly against the grain and arrange over the vegetables.  Hold out some corn and tomatoes and sprinkle over the steak, along with scallions and sea salt.  Serve.

Courtesy of Fine Cooking Aug/Sept 2015

Serves 4

3 Tbsp. chopped fresh basil

3 Tbsp. extra virgin olive oil

2 Tbsp. balsamic vinegar

1 Tbsp. chopped fresh flat-leaf parsley

2 medium cloves garlic, minced

Kosher salt and freshly ground black pepper

2 red bell peppers, seeded and quartered

2 small yellow summer squash, sliced on a sharp diagonal 1/2 inch thick

2 small zucchini, sliced on a sharp diagonal 1/2 inch thick

2 ears of corn, husked

1 cup cherry tomatoes preferably a mix of colors, halved

2 scallions, thinly sliced on a diagonal

Flakey sea salt (optional)

Directions:

Brush the peppers, squash, zucchini, and corn with 1 Tbsp. oil and season generously with salt and pepper.  Grill, turning occasionally, until tender with nice grill marks.  10 to 15 minutes.  Arrange all but the corn on a large platter and drizzle with the vinaigrette.

Cut the corn from the cob and transfer to a medium bowl.  Add the tomatoes and the remaining 1 Tbsp. oil and 1 Tbsp. basil.  Season with salt and gently toss.  Spoon the corn and tomato mixture over the other vegetables.  Sprinkle with the scallions and sea salt, if using, and serve.

May be served with Summer Skirt Steak

Classic wedge salad with a few twists.  Recipe from the Tasting Table Test Kitchen

Serves 4

Ingredients

1 cup canola oil

3 large shallots, thinly sliced (2 cups)

Kosher salt, to taste

1/2 cup buttermilk

1/2 cup creme fraiche

1/4 cup mayonnaise

1 tsp. freshly ground coarse black pepper, plus more to taste

1 tsp. fresh lemon juice

1/2 tsp. finely grated lemon zest

4 ounces mild blue cheese, crumbled.

1 pint cherry tomatoes, halved

1 head iceberg lettuce, outer leaves discarded and cut into 4 wedges

1/4 pound bacon, crisped and finely crumbled

2 Tbsp. finely chopped chives

1/4 cup tarragon leaves

2 Tbsp. olive oil.

Directions

1. In a large skillet, add the oil and shallots and bring to medium-high heat. Cook the shallots, tossing often, until they turn golden, 8 to 10 minutes. Using a slotted spoon, transfer the shallots to a paper towel-lined plate and season with salt while still hot. Set aside.

2. In a medium mixing bowl, whisk together the buttermilk, crème fraîche, mayonnaise, black pepper, lemon juice and lemon zest. Season with salt, stir in the cheese and set aside. Makes about 2 cups.

3. In a separate bowl, add the tomatoes and season with salt. Set aside for a minute.

4. To serve, arrange the wedges on plates, and spoon the blue cheese dressing generously over each wedge. Top with the crumbled bacon, seasoned Sun Gold tomatoes, chives, tarragon, olive oil, fried shallots and drizzle with olive oil.