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.

Celery Root Puree and Potato Puree

(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!

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

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~

Post Christmas Mini Detox

My thoughtful husband bought me a juicer for Christmas this year. Something I've wanted for 10 years, but couldn't justify spending that much money.
For the entire week before I had pigging out on cookies, artichoke and spinach dip loaded with cheeses, bacon, cream, butter, and all the other rich foods that Christmas wouldn't be the same without. I also felt very tired, but just chalked it up to all the demanding activities that holiday entails.

The day after Christmas, I decided to put it to good use by embarking on a week long mini detox.
I bundled up and drove over to Nature's Pantry before the storm hit. I wanted to buy organic vegetables and fruit just for this week even if they were more expensive, the benefits would outweigh the cost.
I was surprised and delighted to find that the majority of the produce was the same price or cheaper than the pesticide laden stuff from the supermarket. Some local, some not, but definitely a thriftier alternative to Shoprite or Price Chopper organics whose prices are nearly doubled. They have a small variety, mostly root vegetables, mushrooms, kale, cabbage. Nick and I have already made a resolution for the new year to strive to eat more local produce even if that means sacrificing our favorites because they're out of season.
I was also amazed at how many people were shopping there, and during a snowstorm! I met two women from South Africa (with beautiful accents if I may add) that were organic vegans, shopping in the bulk section. We had a chat about how much cheaper the organic bulk grains were here than any packaged non-organic version in the supermarket. Who knew this little oasis existed right here in Newburgh?

So I stocked up on quinoa, millet, beans, farro, barley, and a little of everything from the produce section.
I try to make my juices part green, part purple, part fruit for this week. This one has wheat grass, kale, golden beet (ran out of the regular ones), pear and a bit of ginger. Then I stir in some probiotics for good measure. MaryJane and Nick prefer just the beet and apple/pear juice, a bit sweeter and more palatable, but they follow our home's golden rule, "That you must try everything, if you like it have more, if not, you try it again some other time."

Then I made us a millet bowl with black beans and vegetables . Very hearty and very satisfying.

 Most meals have been meat free this week (we did have an amazing spaghetti squash and meatballs Sunday night for dinner, still counts right?) and loaded with whole grains and fresh/raw produce.

MILLET

3/4 cup millet

1 1/2 cups black beans soaked and already prepared

2 tablespoons minced fresh ginger

Kosher salt

3 cups water

VEGETABLES

4 shiitake mushrooms (2 ounces), sliced 1/4 inch thick

1/2 bunch red kale

1 cup shredded red cabbage

2 scallion, thinly sliced

Freshly ground black pepper

 Pinch of salt

3 TBSP extra virgin olive oil

3 TBSP cider vinegar

Directions

1. Place millet, black beans, and ginger in a small saucepan. Add 1/2 teaspoon salt and water. Bring to a boil, stir once, then reduce heat and simmer, covered, for 25 minutes. Allow to rest for 10 minutes, then fluff with a fork.
2. Saute shiitakes in a wok for 3 minutes. Add kale and scallions and cook for 4 to 6 minutes more. Remove from heat.
3. Add 3 TBSP cider vinegar. Season with a dash of salt.
4. Transfer millet to bowls and garnish with sauteed and crunchy raw red cabbage. Season to taste with salt and pepper. (SERVES 5)

First Round of Canning

Our first harvest of Early girls (red) and Lemon boys (yellow).Sanitizing the jars and lids.Blanching then icing tomatoes to remove their skins. 

A secret sauce preparation, then the resulting marinara sauces are ladled into the mason jars and boiled to create a seal.

Seven Jars of mouthwatering spaghetti sauce for my family to enjoy the tastes of summer into the fall and hopefully the winter, too.
For canning tips and recipes see the USDA guidlines -- canning is not difficult, but must be followed precisely to avoid foodbourne illness.

Mary, How Does Your Garden Grow...

Every morning, and several times a day, I check my garden to see what's ready for harvesting. This is our first official garden since we now have the space in our new home. I loved being in my grandfather's garden as a child. He grew tomatoes, green beans, wax beans, asparagus, and I think some squash...It's been a long time. He also had a few apple trees that I played hide-and-seek underneath and snacked while hiding. I attribute my love of fruit and vegetables to the time spent at my grandparents' house. I knew whenever I was there, there was always something fresh to picked and transformed into the family meals. I remember being hungry late one night (after the Merv Griffin show) and asking my grandmother for something to eat, expecting some cheese and crackers or some other convenient snack. Instead she went to the stove and prepared warm homemade applesauce from the apples in the backyard she had picked earlier that day. I had to be no more than 4, definitely before grade school, but I remember how special it was and that memory sticks with me today. I think it's important to teach our children the process from seed, to fruit, to table and the self reliance of being able to grow it yourself.

My scaredy cat, Mabel, carefully watches me garden and makes sure the plants don't get more attention than her.

I likka the lobster...

July is when everything starts to slow down. My priorities change from working, cleaning etc. to who's having a BBQ? And do they have a pool?

Well there's always a party at good old Bab's and Ed's so yesterday I decided to make them a summery treat for being so generous and hospitable every summer.

Lobster rolls courtesy of my friend Martha. I had always seen them at festivals, but they were so expensive and I was afraid they wouldn't be of great quality. I knew Martha wouldn't let me down. The hot buttery toasted rolls stuffed with lemony lobster salad...sorry I'm slobbering on the computer screen...