Wednesday, September 25, 2013

Cider Braised Meatballs Over Celery Root and Potato Puree


~A Fall Favorite in My Home~

Friends of ours own a barn in the beautiful country setting of New York's Hudson Valley. Benevolent friends of ours, that allowed us to hold our wedding reception in this beautiful restored 1800's barn.
They also hold farm to table dinner parties there with a menu chosen that day depending on what's fresh for the picking, local wines a plenty, and demonstrations from the chef on preparing the dishes at home. My favorite dining experiences take place in this barn, sometimes under heat lamps when it gets too chilly. As did this recipe, invented by Chef Sean Hubbel. Savory meatballs drizzled in a slightly sweet reduced braising cider atop a velvety pile of puree perfection. I will be making this several times this fall.

(Recipe courtesy of Martha Stewart)

-2 large celery root (celeriac) washed, peeled, and cut into cubes
-4 large russet potatoes washed, peeled, and cut into cubes
-1/2 stick or 4TBSP butter
-1 cup of milk (or more for a thinner consistency if needed)

  1. STEP 1

    Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add celery root and potatoes; reduce to a simmer, cover, and cook until tender, 15 to 20 minutes.
  2. STEP 2

    Working in batches, transfer celery root, potatoes, half-and-half, and butter to a food processor; puree until smooth. Season with salt.

Meatballs
(Recipe from my Nanny Jane)

1 1/2 lb ground beef
1 1/2 lb ground pork
about a half a loaf of stale italian bread soaked in water 
3-4 eggs
1/2 cup grated parmesan cheese
2 TBSP fresh or dried parsley
1 tsp salt
1/2 tsp pepper
3-4 cloves garlic minced

Squeeze excess water from bread in small clumps and add to a large mixing bowl.
Add all of the remaining ingredients and mix with your hands, then roll into golf ball sized meatballs. Set on a nonstick sprayed or olive oiled (depends on what I have on hand or if I'm in a rush) cookie sheet. Bake at 400 degrees for about 15 minutes until set, but not cooked through.

Using a dutch oven or small stockpot, heat cider then add meatballs. Braise until cooked through and liquid has evaporated some. 

This is enough to feed my family of 4 with some deliciousness left over.

Let me know if you try it!




Friday, September 6, 2013

{this moment}

In honor of a woman I truly admire, Amanda Blake Soule...


{this moment} - A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember. If you're inspired to do the same, leave a link to your 'moment' in the comments for all to find and see. 
Wishing you a beautiful weekend!

Photos taken by my husband Contemplate Photography at 133 Sunset Farm.

Friday, May 3, 2013

{this moment}

{this moment} - A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember. If you're inspired to do the same, leave a link to your 'moment' in the comments for all to find and see.
Wishing you a beautiful weekend!

Wednesday, May 1, 2013

Bibimbap--my way


















(photo and variation of recipe from bon appetit)

No matter whether I make this at home for my family, or make this with my kids at school, I get rave reviews. My students were patting me on the back, exclaiming, "Delicious!", and throwing their kissed fingers in the air.
So maybe this isn't a traditional Bibimbap, but who cares? Kids are scarfing down nutrient dense, wholesome food--where's the problem? It is tasty and adds a bit of culture to their repertoire.

  BIBIMBAP- serves 8
We made this delicious Korean meal in Mrs. Politi’s 6th grade FACS class. After taking the ELA and reading a passage on Korean foods, our young inquirers wanted to know and taste more---Bravo kids!

Ingredients:

Bulgogi (the meat)

• 1/2 cup good quality soy sauce (kikkoman or tamari)

• 2 garlic cloves, minced

• 2 tablespoons brown sugar

• 1 pound ground beef

• 2 TBSP olive oil or toasted sesame oil

Rice and Assembly

• 3 tablespoons toasted sesame oil, divided

• 8 cups cooked brown rice (from 2 1/2 cups dry rice) *SEE PERFECTLY COOKED BROWN RICE

• Bibimbap Veggie Add-Ins (Your choice) (Kale, Carrot Matchsticks, Garlicky Spinach, Shiitake Mushrooms, Sauteéd Zucchini, Scallions, Stir fry mix,) We used Kale and Raw Carrot Matchsticks

• 8 fried eggs

• Kimchi

Preparation

Bulgogi (the meat)

• Whisk first 4 ingredients in a medium bowl. Add beef; toss to coat. Cover; chill for 30 minutes or up to 3 hours.

Rice and Assembly

• Meanwhile, heat oil in a large heavy skillet over medium heat. Add beef and cook, Stirring until cooked through and lightly browned, about 3 minutes. Add chopped kale. Saute until kale is soft and bright green.

• If you are making individual dishes-- Divide rice among bowls or you can make 1 big bowl then serve. Top with beef, Bibimbap Mix-Ins, and eggs. Top with Siracha (Asian hot chili sauce as you like)

• Chop eggs and thoroughly mix your rice bowl.

• Serve kimchi (pickled/fermented Asian cabbage available in a jar in your local supermarket)alongside.

*PERFECTLY COOKED BROWN RICE








Thursday, February 28, 2013

Chicken Stew

Ingredients:
4 large boneless chicken breast chopped
1 stick butter
1 onion chopped
2 large sweet potatoes peeled and cut into half inch cubes
I bunch of lacinato kale
1 1/2 cups chicken broth
1 1/2 cups whole milk
2 cups pre-cooked barley
1 TBSP fresh rosemary chopped

Directions:
Melt butter in a large Dutch oven. Add onions, chicken, and sweet potatoes and sauté over medium high until chicken is half cooked. Add flour and stir to thicken about 1 minute. Add broth while stirring - bring up to temp then add milk. Bring milk up to temp then add barley - stir the rip kale leaves into small pieces and add to the pot. Add rosemary, stir pot and cook until chicken is cooked through and sweet potatoes are soft.

~warmth and comfort to you~

Friday, February 15, 2013

{this moment}


{this moment} - A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember. If you're inspired to do the same, leave a link to your 'moment' in the comments for all to find and see. 
Wishing you a beautiful weekend!