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!

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)

Fingers and Toes

MaryJanes was delighted to present her Grandpa with fingers and toes as an appetizer at dinner last week. And she made toe jam to dip it in!

Spooky Things

 We used our regular mashed potato and mashed sweet potato recipe then piped them through a pastry bag fitted with a cake decorating tip. We shaped them into ghosts and pumpkins, respectively of course, then used a paint brush with black food dye to decorate.
A small festive treat.

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.

How to make: Green Eggs & Ham

First, you put your eggs in a small pot and fill with warm water.

Then, have Mom boil them on the stove.
While you're waiting for the eggs to cook, you can lay the ham out on the plate. Have a look around to see if anyone is watching...
If not, taste some or a lot of the ham. Every good chef samples her ingredients to make sure they're fresh.
Tastes goo-ood!
Next, prepare your greening ingredients. We put scallions, avocado, and a little bit of mayonnaise in the food processor.
Make sure you lick all the leftover avocado out of its shell, it's very good for you, you know...

Now, wait patiently while Mom cracks and splits the hard boiled eggs.
Add the yolks to the food processor with the green stuff and a little salt and pepper. Mix it up good!
Then stuff your eggs with the mixture and place them on the plate with the ham.
Would you eat them in a house?
Would you eat them with a mouse?
We will eat them here or there, we will eat them anywhere!
Even though they are a bit messy.
Voila! Green Eggs & Ham...well maybe not green...chartreuse is more like it, but you get the point. Very tasty to eat and entertaining to make. Hope you enjoy making it with your little one!