Potato Leek Waffle With Braised Beef

The Epcot Food and Wine Festival still has a few more weeks left, and today I’m sharing one of my favorite dishes from this year.  I included the potato leek waffle with braised beef in my Top 5 of the new selections.  So I was stoked to find the recipe in this year’s cookbook.  Usually, new dishes are not featured until next year’s cookbook.  I’m glad the Powers That Be sorted it out so that the current dishes are in the cookbook for the same year.  The potato leek waffle is from Belgium, the same booth that also has a killer dessert waffle with a berry compote.

Because I love the cookbooks so much, I’m giving one away!  One person will receive this year’s cookbook, a pot holder, and an oven mitt.  This giveaway is open to U.S. residents 18 and older, and ends at 9:00 p.m. Eastern time on Monday, November 4th.  Scroll down to the widget below the recipe to enter!

adapted from The Epcot International Food And Wine Festival Cookbook, 2013

Potato Leek Waffle With Braised Beef, and a Giveaway

Yield: 4 servings

Potato Leek Waffle With Braised Beef, and a Giveaway

Ingredients

Beef
1½ lbs beef stew meat
½ tsp coarse salt
⅛ tsp black pepper
2 Tbs olive oil
½ c diced white onion
¼ c diced carrots
2 celery ribs, diced
3 Tbs tomato paste
1½ Tbs flour
½ c dry red wine
1 ½ c low sodium beef broth
2 tsp chopped fresh rosemary, plus a little more for garnish
1 Tbs chopped fresh thyme
Waffle
1 large russet potato
½ Tbs vegetable oil
1 large leek, white and light green parts sliced and rinsed
Salt and pepper to taste
½ c whole milk
2 Tbs sour cream
2 large eggs
¼ c shredded Gouda cheese
¼ c flour
2 ½ tsp baking powder

Instructions

  1. For the beef: Preheat oven to 325°F. Season beef with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown beef on all sides, about 10 minutes. Work in batches if the pot is not big enough to fit all the meat in one layer. Transfer browned meat to a plate, and cover loosely with foil.
  2. Add onions to the pot and cook until beginning to brown. Add carrots and celery and cook until vegetables have softened, about 5 minutes. Stir in the flour and cook another 2 minutes.
  3. Slowly whisk in the wine and beef broth to prevent lumps. Reduce heat to a simmer, and return the beef to the pot. Cover with lid, place in the oven, and cook until the beef is tender, about 2 hours.
  4. Add rosemary and thyme, cover, and continue to cook another 30 minutes. Remove pot from oven. If sauce looks too thick, add a bit more beef broth to thin it out. Keep pot covered so beef stays warm.
  5. For the waffles: While the beef cooks, wash the potato and pierce with a fork. Microwave until soft, about 7-10 minutes, turning once halfway through. Scoop cooked flesh out of the potato into a medium bowl and mash. Set aside.
  6. Heat vegetable oil in a small saute pan over medium heat. Add leeks and cook until softened but not browned, about 5 minutes. Season with salt and pepper. Remove pan from heat.
  7. Add leeks, milk, and sour cream to the potato; whisk together. Whisk in the eggs and Gouda cheese. Whisk in the flour and baking powder. Batter should be thicker than pancake batter.
  8. Heat a waffle iron and coat with non-stick spray. Pour batter into the waffle iron and cook until lightly browned. Remove waffles to a serving plate. Top each waffle with some beef and gravy. Garnish with rosemary leaves.
http://kokocooks.com/2013/10/potato-leek-waffle-with-braised-beef/

Disclosure: I was not compensated for this post.  Disney is not a sponsor of the giveaway. 
a Rafflecopter giveaway

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Lazy Stuffed Cabbage

I love stuffed cabbage. It’s a Polish staple. I remember my mom boiling cabbage leaves, stuffing them with a meat and rice filling, and wrapping them in to cute squares. (I also remember her cursing a lot because she burned her fingers on the hot cabbage leaves.) It was a lot of work, which is why we didn’t eat it often.  My mother-in-law showed me the cheater’s way to have this dish. She wadded the filling into large meatballs, and cut the cabbage into wedges. The result had all the flavors and comfort of stuffed cabbage without all the work.

I’ve tried to make this dish a few times before, with less successful results. One time, the cabbage was underdone and still crunchy. Another time, the meatballs dried out. Still another time, there was not enough sauce. This time, I got it right.  The secret is to have large meatballs, and small chunks of cabbage.  An entire head of cabbage looks like a lot when it goes into the pan, but it cooks down a lot and won’t seem like too much once the dish is done.

original recipe

Lazy Stuffed Cabbage

Ingredients

1 1/4 lbs ground beef
1 1/2 c cooked rice
1 tsp dried oregano
1 ½ tsp dried dill, divided
Salt and pepper
1 large head green cabbage
3 cans condensed tomato soup

Instructions

  1. Mix the ground beef, rice, oregano, and ½ tsp of dill in a bowl. Season with salt and pepper. Shape into palm-sized meatballs.
  2. Tear the first 6 leaves off the head of cabbage. Set aside. Cut the remaining head into 2-inch chunks, omitting the stem sections. Spread a little of the condensed tomato soup on the bottom of a 9x13” baking pan. Place the cabbage wedges in the pan. Scatter the meatballs on top of the cabbage. Pour the tomato soup over all the contents of the dish. Sprinkle remaining dill over the dish. Lay the reserved cabbage leaves on top, covering all the meatballs and cabbage wedges. Cover the dish tightly with foil.
  3. Bake for 1 hour, until the meatballs are cooked through. Remove pan from oven, carefully unwrap the foil and lift off the cabbage leaves. Place meatballs on a plate and cover to keep warm. Replace foil on top of baking pan and return cabbage to the oven. Bake until cabbage leaves are soft, another 30-45 minutes. Remove pan from oven and let cool for 15 minutes. Serve meatballs and cabbage together, spooning sauce over both.
http://kokocooks.com/2013/01/lazy-stuffed-cabbage/

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Pasta With Bolognese Sauce

I made a resolution to eat healthy this year, honest I did.  Not that I ate that badly last year (well, save for the string of Sunday morning donuts.)  It was just the generic new-year vow to start off on a good note.  You know, eat more vegetables, less fatty foods, make sure I get all my DV of calcium (pudding counts towards that, right?)

But then, I keep craving all these hearty, meaty foods.  Like stew. And bean burritos.  And chicken pot pie.  And this bolognese sauce.  The first time I ate this sauce, my husband spent all afternoon making it.  I had come home from a particularly arduous Friday.  Students tend to be more unruly on Fridays.  This one had been especially so.  I could smell this sauce before I even stepped inside the house.  As soon as I ate the first bite, I was hooked.  I never thought a meat sauce could be described as “velvety,” but the adjective totally fit.

 

adapted from Cook’s Illustrated, November 2011

Pasta With Bolognese Sauce

Pasta With Bolognese Sauce

This recipe makes enough sauce to serve with two pounds of pasta. I usually make the full recipe, and freeze half the sauce for later.

Ingredients

2 c beef broth
1 oz box of unflavored gelatin (3 packets)
1 small onion, chopped
2 carrots, peeled and chopped
2 celery ribs, chopped
4 oz pancetta, roughly chopped
4 oz mortadella, roughly chopped (can substitute with bologna)
6 oz chicken livers, trimmed
3 Tbs extra-virgin olive oil
1 ½ lb 85% lean ground beef
¾ lb ground pork
3 Tbs fresh sage, minced
6 oz can tomato paste
2 c dry red wine (I used Chianti)
Salt and pepper
1 lb pasta, cooked to al dente with some of the cooking water reserved (something that will hold a hefty sauce)
Freshly grated Parmesan cheese

Instructions

  1. Pour broth into a bowl. Sprinkle gelatin over the top and set aside.’
  2. Place onion, carrots, and celery in a food processor. Pulse until the vegetables are finely chopped. Transfer to a bowl. Place pancetta and mortadella into the food processor and pulse until finely chopped. Transfer to another bowl. Place chicken livers into the food processor and pulse until pureed. Transfer to a third bowl and chill in fridge.
  3. Heat oil in a large Dutch oven over medium-high heat until shimmering. Add ground beef and ground pork and brown, breaking up the pieces into bits. Continue cooking the meat until most of the liquid has evaporated and meat sizzles, about 15-20 minutes. Add chopped pancetta mixture and sage; cook another 5 minutes, stirring frequently. Add chopped vegetables and cook until softened, another 5-7 minutes. Add tomato paste and cook, stirring constantly, until fragrant (about 3 minutes.)
  4. Stir in the wine and scrape the bottom of the pan to loosen up any browned bits. Stir in the broth/gelatin mixture and cook until bubbling. Reduce heat to low and cook (uncovered) until sauce has thickened, about 1 ½ hrs.
  5. Stir in chicken livers, bring sauce to a boil, and remove from heat. Season with salt and pepper to taste. When ready to serve, add half the sauce to the pasta along with a little of the pasta water. Toss to combine. Serve with Parmesan cheese.
http://kokocooks.com/2013/01/pasta-with-bolognese-sauce/

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Skillet Lasagna

 

I’ve seen this dish on both Josie’s blog, and more recently on Elly’s blog. I had to try it. Lasagna holds a special place in our kitchen. It is one of my mom’s favorite dishes. Whenever I bring her a batch of frozen meals, I always try to include some kind of lasagna dish. Which means, I’m always on the hunt for a good lasagna recipe. I love that everything (including the noodles) cooks in the skillet, making it a perfect one dish meal. Elly added Italian sausage to her recipe, which I look forward to trying as well.

 

adapted from Pink Parsley
originally from America’s Test Kitchen, Pasta Revolution

Skillet Lasagna

Ingredients

1 Tbs olive oil
1 medium onion, diced
1/2 tsp kosher salt
Freshly ground black pepper
28 oz. can crushed tomatoes
14.5 oz can petite diced tomatoes, with liquid
4 garlic cloves, minced
⅛ tsp red pepper flakes
1 tsp dried Italian seasoning
1 lb ground sirloin
10 (curly-edged) lasagna noodles, broken into pieces (see note)
½ c water
3/4 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3/4 cup ricotta cheese
3 Tbs chopped fresh basil

Instructions

  1. Heat the oil in a 12-inch nonstick (or cast iron) skillet over medium heat. Add the onion and cook,until softened, stirring occasionally (5 to 7 minutes.) Season with salt and pepper. Stir in the garlic, pepper flakes, and Italian seasoning and cook until fragrant, about 30 seconds. Add ground beef to the skillet. Cook, stirring often and breaking up the meat with a wooden spoon, until meat is no longer pink (about 10 minutes.)
  2. Scatter the pasta in the skillet, then pour the crushed tomatoes and diced tomatoes over the top. Stir, increase the heat to medium-high, and cover. Cook at a bubbling simmer, stirring often, until the pasta is tender, 20 minutes. Keep the pan covered when not stirring. About halfway through, stir in the water. Stir the noodles frequently to keep them from clumping together or sticking to the bottom of the skillet.
  3. Preheat the broiler. Remove the skillet from heat. Stir in half the mozzarella, all of the Parmesan, and a third of the ricotta cheeses. Dot the remaining ricotta over the noodles in tablespoons, then sprinkle with the remaining mozzarella. Transfer to the oven and broil until the cheese melts and is starts to brown. Remove from oven and let cool for 15 minutes. Sprinkle with basil and serve.

Notes

When breaking the lasagna noodles, I found it easiest to break each one in half lengthwise (so there was a curly edge on each piece.) Then I broke those into about 4 pieces each.

http://kokocooks.com/2012/10/skillet-lasagna/

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Beef Enchiladas

 

My enchilada-loving husband asks for them just about every few weeks.  Having made a chicken and a vegetable variety, it was time to add a beef version to our repertoire.  When he told me that he offered to bring a meal to a family whose three boys he teaches, I thought beef enchiladas would be a great choice.  Enchiladas are hearty enough to fill up three teenage boys.
The original recipe called for way too much flour for the sauce.  There was so much, I had trouble whisking it with the butter/oil.  I tried again, reducing the amount of flour. The family loved the dish!  Even more, they went crazy over the tortilla chips my husband fried up to accompany the enchiladas.  Those will certainly show up on the blog as well.


adapted from Taste of Home

Beef Enchiladas

Beef Enchiladas

Ingredients

Filling
1 Tbs olive oil
½ a medium onion, chopped
4 garlic cloves, minced and divided
1 lb ground beef (I like ground round)
2 Tbs flour
1 Tbs chili powder
½ tsp cumin
½ tsp salt
Small bunch of sage leaves, minced and divided
1 can stewed tomatoes, liquid included
Sauce
2 Tbs butter
Remaining garlic from above
2 Tbs flour
1 ½ c low-sodium beef broth
15 oz. can tomato sauce
1 Tbs chili powder
2 tsp cumin
Remaining sage from above
Enchiladas
12 corn tortillas
2 c shredded cheddar-jack cheese

Instructions

  1. Heat 1 Tbs olive oil in a large saute pan over medium-high heat. Add onions and 1 clove of the minced garlic and cook until soft, about 5 minutes. Add ground beef and cook until no longer pink, about 8-10 minutes. Break up chunks of meat as they cook. Add flour, chili powder, cumin, salt, and half the sage. Stir to combined. Add stewed tomatoes and stir again. Reduce heat to low and keep warm.
  2. For the sauce: In a medium saucepan heat the butter and 2 Tbs olive oil over hmedium heat. until butter is melted. Add the remaining garlic and cook until fragrant, about 3 minutes. Whisk in the flour until well combined. Add the beef broth gradually and whisk until no lumps remain. Stir in the tomato sauce, chili powder, cumin, and remaining sage. Turn heat up to high and cook until boiling, whisking frequently. Sauce will become a little thicker. Remove from heat.
  3. Preheat oven to 350°F. Pour about 1 ½ c of the sauce in the bottom of a 13x9” baking pan. Place tortillas on a microwave-safe plate and cover with a damp paper towel. Heat for 30 seconds. Tortillas will soften. Working quickly, Scoop about 3-4 Tbs of beef down the center of a tortilla. Sprinkle a little of the shredded cheese over the filling. Roll tightly and place in the baking pan, seam side down. Repeat for remaining enchiladas. Pour the remaining sauce over the enchiladas and cover with foil. Bake for 30 minutes. Uncover, and top with remaining shredded cheese. Bake another 10 minutes. Remove from oven and let cool 10 minutes before serving.
http://kokocooks.com/2012/06/beef-enchiladas/

 

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Belgian Beef Stew


When we went to Belgium this past summer, the weather was in the midst of changing from spring to summer. When we arrived, the weather was dank, overcast, and in the 50’s. While we were there, a heat wave hit Europe. Suddenly it was sunny and in the mid-90’s. We got to enjoy the best of both seasons: we ate hearty stews and soups when the weather was cool, and enjoyed all the wonderful street food while the weather was warm. (I’m including gratuitous photo of the Grand Place in Brussels.)


Now that the weather here has cooled off, I look forward making all my favorite cold weather food. One addition to the list is this Belgian beef stew. We ate it for our first dinner in Belgium. My sister-in-law made it for us, and after 13 hours of traveling with a cranky toddler, this stew was heaven. I was lucky to find some good Belgian beers at World Market, and they tasted great in and with the stew.


adapted from Dutch & Belgian Food and Cooking
by Janny de Moor and Suzanne Vandyck

Belgian Beef Stew

Belgian Beef Stew

Ingredients

2 lbs beef stew meat, cubed
3 Tbs all-purpose flour
2 Tbs butter
2 Tbs vegetable oil
1 large onion, diced
6 oz. mushrooms, quartered
3 garlic cloves, minced
12 oz dark Belgian Beer (I used the Westmalle)
1 bouquet garni (fresh thyme and parsley sprigs tied together with kitchen twine)
2 bay leaves
2 Tbs red wine vinegar
2 Tbs light brown sugar, packed
2 slices rustic brown bread
3 Tbs dijon mustard
2 Tbs chopped fresh parsley
Salt and pepper

Instructions

  1. Season beef with salt and pepper, then coat them in flour. In a large dutch oven over medium high heat, melt the butter. Add the vegetable oil. Add the beef in batches and brown on all sides. Remove beef to a plate and repeat with remaining batches. Add the onion and mushrooms to the dutch oven and cook until softened, 6-8 minutes. Add the garlic and saute a few minutes more. Return the beef to the dutch oven and stir well to combine.
  2. Pour the beer into the dutch oven and heat to just about boiling. Add the bouquet garni, bay leaves, vinegar, and brown sugar. Cover the pot, reduce heat to low, and simmer for 2 hours, or until the meat has become tender.
  3. Spread the mustard onto the bread in a thick layer. Place it on top of the stew, mustard side down. Replace the lid and simmer the stew for another 20-30 minutes, stirring occasionally. If the bread doesn’t fall apart its own, then break it up into small chunks with your stirring spoon. Remove the bouquet garni and bay leaves. Stir in the parsley. Season with salt and pepper to taste.
http://kokocooks.com/2011/12/belgian-beef-stew/

 

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Sticky Five Spice Short Ribs

Feeding a toddler is an exercise in patience. My kid is way pickier now than when he started solid food. He’ll eat something one day, and not like it the next. Makes menu planning a little difficult. However, I found one thing that he consistently likes: tender, slow cooked meat. Anytime I make short ribs, he gobbles one down in record time. These were no exception. The adults in the household loved them as well. I especially liked how this recipe cooks down the liquid to make the sticky sauce – very convenient!
by Aida Mollenkamp
as seen on Food Network

Sticky Five Spice Short Ribs

Sticky Five Spice Short Ribs

Ingredients

1 1/2 cups rice wine or dry sherry
1/2 cup oyster sauce
1/3 cup packed light brown sugar
2 1/2 pounds short ribs, English cut
1 tablespoon kosher salt
2 teaspoons five-spice powder
1 tablespoon vegetable oil
6 medium garlic cloves, smashed
1-inch piece ginger, sliced
1 small jalapeno pepper, halved, seeded, and thickly sliced

Instructions

  1. Heat the oven to 350 F.
  2. Mix together sherry, oyster sauce, and brown sugar until evenly combined; set aside. Pat ribs dry with a paper towel and season well with salt and five-spice powder.
  3. Place a 3-quart Dutch oven or other heavy-bottomed, shallow pot with a tight-fitting lid over medium heat and add oil. When oil starts to smoke, add ribs and sear until well browned, about 2 minutes per side. Remove ribs to a plate and set aside. Discard all but 1 tablespoon drippings, return pan to stove, and add garlic, ginger, and jalapeno and cook just until fragrant, about 30 seconds. Stir in reserved sherry mixture and bring to a simmer.
  4. Return ribs to pan and bring to a simmer. Cover and transfer to oven to cook, turning occasionally, until meat is knife tender, about 1 1/2 hours. Increase oven to 400 degrees F and cook, covered, until ribs are sticky, about 20 more minutes.
http://kokocooks.com/2011/11/sticky-five-spice-short-ribs/

 

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Beef and Broccoli

Hubs continues to love his wok. He uses it at least twice a week. In fact, he just made 21 lbs. of vegetarian fried rice for dinner for a women’s shelter. With our new rice cooker, it was relatively easy to prep. The fried rice was enough to feed 80 people. They loved it so much that they went back for seconds until it was gone.

Beef and broccoli is one of my favorite takeout dishes, so of course we tried it at home. Hubs found that using the dark soy sauce gave the beef a rich color. It also caramelized a little more when cooked, which flavored the beef. The dish freezes and transports well, which means that my mom will get to try it. It also makes a good dish to take to new/expecting parents.
adapted from Cook’s Illustrated

Beef and Broccoli

Beef and Broccoli

Ingredients

1 lb flank steak, cut into 2-inch strips along the grain, and then thinly sliced across the grain
3 Tbs dark soy sauce (or regular soy sauce)
2 Tbs low sodium chicken broth
5 Tbs oyster sauce
1 Tbs light brown sugar
1 tsp sesame oil
1 tsp cornstarch
5 cloves garlic, minced
1 inch piece of ginger, peeled and minced (about 1 Tbs)
2 ½ Tbs vegetable oil
2 bunches broccoli, florets cut off and thinly sliced
1/3 c water
1 red bell pepper, seeds and membranes removed, and cut into small chunks
2 scallions, sliced on the diagonal

Instructions

  1. Combine beef and soy sauce in a gallon sized plastic bag. Seal bag, make sure all the beef is coated, and refrigerate for at least 10 minutes, or up to an hour. (I let it marinate for the amount of time it takes to prep the other ingredients.) Whisk chicken broth, oyster sauce, brown sugar, sesame oil, and cornstarch in a bowl. Combine garlic and ginger in another bowl.
  2. Drain beef and discard liquid. Heat 1 Tbs vegetable oil in a wok over high heat until smoking. Add beef and break up the clumps. Cook without stirring for 1 minute, then stir and cook until beef is browned around the edges, about 30 seconds. Cook in 2 batches if necessary. Transfer beef to a bowl.
  3. Add 1 Tbs vegetable oil to wok, and heat until just smoking. Add broccoli and cook 30 seconds. Add water, cover wok, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Transfer to a paper towel-lined plate. Increase heat to high, and add remaining ½ Tbs vegetable oil to wok. Heat until just smoking. Add the red bell pepper and cook, stirring frequently, until peppers start to spot. Clear center of skillet and add the garlic and ginger. Mash with a spoon and cook about 15 seconds. Stir garlic and ginger into the peppers. Return beef and broccoli to the wok and toss to combine. Whisk the sauce to recombine, and add to the wok. Cook, stirring constantly, until sauce has thickened and is evenly distributed, about 30 seconds. Transfer to a serving plate. Garnish with scallions and serve.
http://kokocooks.com/2011/06/beef-and-broccoli/

 

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Braised Short Ribs with Cranberry-Teriyaki Glaze

This dish is the perfect example of how Hubs and I work together to cook dinner. I work days; he works evenings. If we’re lucky, we get to eat dinner together twice a week. At certain times of the year even that doesn’t happen. For these ribs, I prepped all the aromatic the previous night. Before he left for work, Hubs browned the short ribs and got them simmering. Once I got home, I made the glaze and finished them off. I’m so glad that he loves to cook as much as I do.

These short ribs are melt-in-your-mouth yumminess. The glaze is perfectly sweet, salty, and tangy.


Adapted from Ming Tsai
As seen on epicurious.com

Braised Short Ribs with Cranberry-Teriyaki Glaze

Braised Short Ribs with Cranberry-Teriyaki Glaze

Ingredients

6-7 lbs of beef short ribs
Kosher salt and freshly ground black pepper
2 Tbs canola oil
2 large white onions, roughly chopped
3 carrots, peeled and roughly chopped
3 stalks of celery, roughly chopped
2 lemongrass stalks, outer layers peeled, tender insides chopped
4 cloves garlic, chopped
1-inch chunk of fresh ginger, peeled and chopped
2 c rice wine
1 c soy sauce
3 sprigs fresh thyme
1 dried bay leaf
Cranberry-teriyaki glaze (recipe follows)
Garnish
2 green onions, light green parts thinly sliced
2 tsp fresh orange zest (use orange from the glaze for this)

Instructions

  1. Pat short ribs dry with paper towels, and sprinkle with salt and pepper. In a large stockpot over high heat, heat oil until hot but not smoking. Brown the ribs on all sides, working in batches. Transfer ribs to a plate. Reduce heat to medium-high, and add onions, carrots, celery, lemongrass, garlic, and ginger. Cook for about 8 minutes, stirring frequently. Add rice wine, soy sauce, thyme, and bay leaf. Return short ribs to pot and add enough water to cover them. Cover and bring to a boil, reduce heat to low and simmer about 4 hours. Leave cover on while the ribs cook (no peeking). Make glaze (see below).
  2. Preheat oven to 325˚F. Carefully remove ribs from the stockpot and set on a baking sheet. Brush ribs with cranberry-teriyaki glaze, and bake in the oven for 5 minutes. Baste the ribs with the glaze another two times, baking for 5 minutes after each brushing. Remove ribs after the third coating. Garnish with green onions and orange zest.
http://kokocooks.com/2011/03/braised-short-ribs-with-cranberry-teriyaki-glaze/

Cranberry-Teriyaki Glaze

Ingredients

1 Tbs canola oil
¼ c chopped red onion
1 tsp minced ginger
¼ c dried cranberries
Zest and juice of ½ an orange (use other half for garnish)
¼ c soy sauce
½ c cranberry juice
3 Tbs sugar

Instructions

  1. In a saucepan, heat the oil over medium-high heat. Add onion and ginger and sauté until soft, about 5 minutes. Add the dried cranberries, orange zest and juice, soy sauce, cranberry juice, and sugar. Bring to a simmer and cook until liquid is reduced by about half. Check for flavor and season with salt and pepper if necessary. Blend until almost smooth (I used an immersion blender, but a regular blender works as well.) Let cool to room temperature.
http://kokocooks.com/2011/03/braised-short-ribs-with-cranberry-teriyaki-glaze/

In a saucepan, heat the oil over medium-high heat. Add onion and ginger and sauté until soft, about 5 minutes. Add the dried cranberries, orange zest and juice, soy sauce, cranberry juice, and sugar. Bring to a simmer and cook until liquid is reduced by about half. Check for flavor and season with salt and pepper if necessary. Blend until almost smooth (I used an immersion blender, but a regular blender works as well.) Let cool to room temperature.

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Swedish Meatballs

 

A little over a year ago, I posted a recipe for Swedish Meatballs. The picture looked like this:


Not so appetizing, although at the time I thought the picture looked good. I hope my photography skills keep improving.

I liked this dish the first time I blogged it, but thought the sauce was thin, and there wasn’t nearly enough of it. I searched for another recipe, and thought Alton Brown’s sounded good. So I combined elements of the CI recipe and the AB recipe. I loved how the meatballs and the sauce turned out.

Adapted from Cook’s Illustrated,  January/February 2009
And Alton Brown

Swedish Meatballs, revised

Swedish Meatballs, revised

Ingredients

2 slices fresh white bread
¼ c milk
2 Tbs olive oil
1 small onion, finely chopped
¾ lb ground beef
¾ lb ground pork
1 egg
1 tsp salt
¼ tsp black pepper
¼ tsp ground nutmeg
¼ tsp ground allspice
1 tsp packed light brown sugar
Vegetable oil for frying
Gravy
¼ c all purpose flour
3 c beef broth
¼ c milk

Instructions

  1. Tear up bread into small pieces. Place in a bowl with ¼ c milk, and let sit.
  2. Heat olive oil in a skillet with over medium-high heat. Add onion and sauté until soft. Remove from heat.
  3. Place bread/milk mixture, sauted onions, ground beef, and ground pork in the bowl of a stand mixer. Beat until well combined. Add egg, salt, pepper, nutmeg, allspice, and brown sugar and mix for another minute.
  4. Pour vegetable oil into a large dutch oven until it is 1-inch high. Heat to 300˚F. While oil is heating, shape meat into 1-inch balls. Fry in batches (can place meatballs close together in the oil), turning once, until browned on all sides, about 4-5 minutes. Transfer cooked meatballs to paper towels. Drain the oil from the dutch oven but leave as much of the browned bits as possible.
  5. Lower heat to medium-low, return dutch oven to stove, and add the flour. Stir and cook for 1 minute. Very gradually add the beef broth, whisking constantly to minimize lumps. Stir in the milk. Simmer until gravy reaches desired consistency, add meatballs, and simmer another 5 minutes.
http://kokocooks.com/2011/02/swedish-meatballs-revised/

 

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