Cumin and Garlic Meatballs in Tomato and Wine Sauce

The winner for 6/10 was the Greek/Cretan–inspired Meatballs. Heck, it's all Greek to me! Enjoy,

- Chez





Meatballs

• 2 lbs. ground sirloin
• 10-12 ounces white bread, soaked in 1 1/2 cups of white wine
• 2 cloves of garlic, grated or crushed
• 1 heaped tsp. of ground cumin
• 1 small onion, grated
• 1/2 tsp. salt
• freshly ground black pepper
• 1 medium egg
• 1 teaspoon olive oil

Preheat oven to 375F.

Squeeze the bread dry (reserve wine), place in a bowl with all the other ingredients and mix together with your hands. Leave the mixture for half an hour in the fridge then shape into 2-inch balls (an ice cream scoop works very well for this). Put into a standard mini-muffin tin (24-slot).

Bake for 45 minutes or until meatballs are cooked and a nice crust develops on top. Remove from oven and allow to cool. Place in shallow baking dish.

Tomato and Wine Sauce

• 1 tsp. of ground cumin
• 1 tsp. fennel seeds
• 1 clove garlic, crushed
• 1 tsp. dried oregano
• 1 tsp. dried basil
• the reserved wine from above
• 3/4 cup sweet vermouth
• 14.5 oz. can diced tomato

Add all ingredients into food processor and pulse until smooth. Add 1/4 cup water and mix well.

Remove from food processor and place in medium sauce pan over medium heat. Bring to boil and then reduce to simmer. Reduce by half.

Preheat oven to 400F.

Pour sauce over the meatballs and bake for 20 minutes. Serve topped with ribbons of fresh basil.

Snicker Pie

That's right... candy and pie, all rolled into one. Is it 'good for you'? Probably not.

Is it good? Oh yes, without a doubt... so remember moderation in all things and then get at it, folks!

- Chez

• 5 - 2.07 oz snickers bars, cut into 1/4 inch pieces
• 1 - 9 inch pastry pie shell or graham cracker pie shell
• 12 oz cream cheese,softened
• 1/2 c sugar
• 2 lg eggs
• 1/2 c sour cream
• 1/3 c peanut butter
• 2/3 c semi-sweet chocolate chips
• 2 Tbsp heavy cream

Directions

1. Place candy bar pieces in pie crust;set aside.
2. With an electric mixer beat cream cheese and sugar until smooth.
3. Add eggs,sour cream and peanut butter; beat just until combined. Pour into pastry shell.
4. Bake at 325 degrees for 30-40 minutes. Cool on wire rack.
5. In a small saucepan melt chocolate chips with cream over low heat until smooth. Spread over filling. Refrigerate for 2 hours or overnight.
6. Cut with a knife dipped in warm water. Enjoy!

White Russian Panna Cotta

Wow, boy am I running behind.

This was the Star for 5/27, our salute to the founding of Saint Petersburg, Russia by Peter the Great... and here I am not posting the details until 6/1!

WWPS - What would Peter Say?

Well, better late than never, right?

Enjoy

- Chez


For the Kahlua gelée:

•1 oz (30 ml; 2 tbsp) vodka
•½ tsp gelatin
•3 oz (90 ml; 6 tbsp) Kahlua

For the panna cotta:

•1 tbsp cold water
•½ tsp gelatin
•¾ cup whipping cream
•2 tbsp fine granulated sugar
•Tiny pinch of salt
•¼ cup sour cream
•½ tsp pure vanilla extract
•Freshly grated nutmeg for sprinkling
•Finely grated bittersweet chocolate for sprinkling

Make the Kahlua gelée:
Pour 1 tbsp of vodka into a small bowl or a cup and sprinkle the gelatin over. Let soften for a couple of minutes. Heat in a microwave oven for about 10 seconds on High until the gelatin is dissolved (or dissolve it by placing the cup with the gelatin into a hot water bath). Add the Kahlua, whisk to combine. Divide the mixture equally between small shot glasses (mine were 3-oz capacity; 2 tbsp of Kahlua mixture went into each glass). Place into the fridge until set before topping the gelée with the panna cotta, for at least 1 hour. If you want this tilted effect, place the shot glasses into an empty egg carton.

Make the panna cotta:
Pour 1 tbsp of water into a small bowl and sprinkle the gelatin over. Let soften for a couple of minutes.

Meanwhile, in a small saucepan, combine the whipping cream, sugar, and salt. Heat over medium heat, stirring, until the sugar is dissolved and the cream is hot. Remove from the heat and whisk in the softened gelatin; whisk until the gelatin dissolves. Set aside.

Place the sour cream in a liquid-measuring cup (a spout will make the later pouring easy). Add the vanilla extract and whisk to combine and lighten the sour cream. Gradually, whisk in the hot cream-gelatin mixture. Let the mixture cool to room temperature, whisking often, before pouring over the gelée. Pour, dividing it equally, into the shot glasses. Refrigerate until set before serving. Right before serving sprinkle a little bit of freshly grated nutmeg and some grated chocolate over the surface of the panna cotta.

Indian 5-Spice Shrimp

Another Sunday, another theme dinner, another visit to Chez and another stellar recipe for you to try.  This time we delve into all things Indian.

Both tasty and visually pleasing, this dish is one that, provided you like seafood, is worth trying out. Enjoy – Chez


• 2 teaspoons olive oil
• 1 large onion, chopped
• 1-inch piece ginger
• 2 cloves garlic
• 1/8 teaspoon chili powder
• 1/8 teaspoon curry powder
• 1 teaspoon turmeric powder
• 1teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 medium tomatoes, pureed
• 1 pound large shrimp, shelled and deveined
• 2 1/2 cups cooked rice
• Cilantro sprigs

Heat oil in a large sauté pan over medium-high heat. Sauté onion until golden brown, about 3 minutes. Grind ginger and garlic into a paste; add it and remaining spices and tomatoes to pan; simmer 5 minutes. In a separate pan, sauté shrimp 30 seconds. Add sauce and stir continuously on high heat, 2 or 3 minutes, until most of the liquid evaporates. Serve with rice. Garnish with cilantro.

Haricots Verts with Toasted Walnuts and Chèvre

On May 6th, it may have been a win by default, but it was still a win nonetheless. Sometimes it is all about the 'side dish'.

This dish, with its tang from the cheese and the nuttiness of the toasted walnuts and the walnut oil is a dish that serves as a fine compliment to any main course meal.

Enjoy! 

 

- Chez

 

  

• Kosher salt
• 3/4 lb. haricots verts (green beans), trimmed
• 1 Tbs. extra-virgin olive oil
• 2 Tbs. minced shallots
• 1/3 cup walnuts, lightly toasted and chopped
• 2 tsp. walnut oil
• Freshly ground black pepper
• 2 oz. fresh goat cheese, crumbled (2/3 cup)

Bring a medium pot of well-salted water to a boil. Cook the beans in the water until tender, 4 to 5 minutes. Drain and run under cold water to cool. Drain well.

 

Heat the olive oil in a 12-inch skillet over medium-high heat. Add the shallots and cook, stirring, until they begin to brown, about 30 seconds. Stir in the walnuts. Add the walnut oil and the beans and cook, stirring to heat through, 2 to 3 minutes. Season to taste with salt and pepper and transfer the beans to a serving dish. Sprinkle the goat cheese over the top and serve.

Moroccan Spiced Carrots

Cooked carrots are one of the things that I like the very least, so it is quite the surprise that these gems get center stage today in our all-Moroccan meal. Enjoy!


- Chez



• 1 lb baby carrots
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar
• 1/2 cup water
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne, or to taste

Halve carrots lengthwise.

Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté carrots, uncovered, stirring occasionally, until slightly softened, about 5 minutes. Add brown sugar, stirring until sugar is melted. Stir in water, lemon juice, salt, cinnamon, and cayenne and simmer, covered, until carrots are tender and liquid is reduced to a glaze, 8 to 10 minutes.

An All-Jamacian Meal

Jamaica, land of sandy beaches, soft breezes and delicious food. Yeah, mon... it's all good.

Enjoy!

Jamaican Spiced Rice and Peas

INGREDIENTS

- 1 c dried red beans

- 2 clove garlic, minced

- 3 c water
- 1 can (13-1/2 ounces) unsweetened coconut milk
- 4 sprigs thyme
- 2 scallions, trimmed
- 1 scotch bonnet (habanero) chile, split
- 2 tsp salt
- 1/2 tsp black pepper
- 2 c long grain white rice

DIRECTIONS

1. Soak beans, drain, put in a pot with 3 cups water and chopped garlic.
2. Bring to a boil, and then reduce the heat to low and simmer, covered, until the beans are almost tender, about 40 minutes.
3. Stir in: coconut milk, thyme, scallions, chile pepper, salt and pepper. Bring to a boil.
4. Stir 2 cups long grain white rice and return to a boil.
5. Stir once. Reduce the heat to low, cover, and simmer until the rice is tender and has absorbed the liquid, about 20 minutes.
6. Remove from the heat and let stand, covered, 10 minutes. Remove the thyme sprigs, scallions, and chile pepper, and fluff with a fork before serving.

Jerk Cabbage

INGREDIENTS

- 1 lg green cabbage
- 1 lb hickory smoked bacon
- 1 lg bell pepper
- 1 lg onion
- 2 tsp crushed red pepper
- 3 Tbsp. Jamaican jerk season
- 2 tsp garlic powder
- 1 tsp Accent
- 1 tsp brown sugar

DIRECTIONS

1. Shred and wash cabbage.
2. Shred onion and pepper.
3. Fry bacon until crispy. DO NOT DRAIN.
4. Add cabbage, pepper, onion and all of the seasonings, stirring constantly for 5 minutes over medium-high heat.
5. Remove from heat and cover. Rest for 3 minutes.
6. Fluff and serve.

Jerk Chicken with Mango Salsa

MARINADE

- 1 Tbsp. ground allspice
- 1 Tbsp. dried thyme
- 1 1/2 tsp cayenne pepper
- 1 1/2 tsp freshly ground black pepper
- 1 1/2 tsp ground sage
- 3/4 tsp ground nutmeg
- 3/4 tsp ground cinnamon
- 2 Tbsp. fresh garlic, minced
- 1 Tbsp. sugar
- 1/4 c olive oil, extra virgin
- 1/4 c soy sauce
- 3/4 c white vinegar
- 1/2 c orange juice, fresh
- 1 lime, juiced
- 1 scotch bonnet pepper finely chopped
- 3 green onions
- 1 c onion, finely chopped
- 4 chicken breast, split and pounded

MANGO SALSA

- 2 ripe mangos
- 1 md onions, Vidalia, peeled and chopped
- 3 fresh tomatillos chopped
- 3 lg ripe tomatoes, chopped
- 1 lg green pepper, chopped
- 3-6 fresh jalapenos, chopped
- 1 bunch fresh cilantro, finely chopped
- Sea salt to taste
- 2 limes, zested and juiced

DIRECTIONS


1. In a large glass bowl mix all of the spices and finely chopped vegetables.
2. In a separate bowl mix all of the wet ingredients. With a wire whisk slowly add the wet ingredients to the spices and vegetable mix.
3. Add chicken to marinade and cover. Refrigerate over night.

In the meantime…

1. In a food processor add chopped onion, jalapeno pepper scraped of white membrane and seeds and tomatillos. Process till almost finely grated stage. Scrape out into a large bowl.
2. Next add the chopped tomatoes and chopped green pepper to the food processor and process till chunky. Add these to the bowl.
3. Next add the mango to the food processor and process till very chunky. Add to the rest of ingredients in bowl.
4. Lastly, using a knife, finely chop the cilantro and add to the vegetable mixture in bowl.
5. Add the fresh lime zest and juice, fold all of the ingredients together and add sea salt to taste.

The next day…

1. Pre-heat broiler and place rack 4-6 inches from heat.
2. Place large cast-iron skillet (empty) in oven and allow skillet to pre-heat for 5 minutes.
3. Carefully remove skillet from under broiler and place drained chicken breasts into skillet. (NOTE: chicken will sizzle.)
4. Return to under broiler for 6 minutes.
5. Flip chicken breasts and return to broiler for an additional 3 minutes.
6. Remove from broiler, tent with foil and allow to rest for 5 minutes.
7. Plate and serve with Mango Salsa.

- Chez

Russian Easter Bread

Reminiscent of a German Christmas Stollen, just without the Powdered Sugar icing and the brandy, this Russian Easter Bread serves as a nice accompaniment to most any egg-based breakfast or brunch… or just when you need a nibble with your tea or coffee. Give it a try and see if you agree.

- Chez

1 cup whole milk
1/2 cup sugar plus a pinch
1 1/2 sticks (3/4 cup) unsalted butter
1/2 teaspoon mace
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup raisins
1/2 cup dried cranberries
2 teaspoons salt
2 1/2 teaspoons active dry yeast (from a 1/4-oz package)
1/4 cup lukewarm water (105–115°F)
6 cups all-purpose flour plus additional for dusting
4 large eggs

5- to 6-cup soufflé dish

Make dough:Heat milk, sugar, butter, dried fruit, spices and salt in a 1-quart heavy saucepan over moderate heat, stirring occasionally, until butter is melted and sugar is dissolved, about 2 minutes. Remove from heat and cool to lukewarm.

Meanwhile, stir together yeast, warm water, and pinch of sugar and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

Put flour in a large bowl and make a large well in center. Lightly beat 3 eggs and add to well along with milk and yeast mixtures. Carefully stir together with a wooden spoon, gradually incorporating flour, until a soft dough forms. Transfer dough to a lightly floured surface and knead, dusting with just enough flour to keep dough from sticking, until smooth and elastic, about 10 minutes. Put dough in a lightly oiled large bowl, turning to coat with oil, and let rise, covered with a clean kitchen towel, in a draft-free place at warm room temperature until doubled in bulk, about 3 hours.

Punch down dough and let rise again, covered with towel, until doubled in bulk, about 1 hour.

Form loaf:Generously butter soufflé dish. Punch down dough. Cut away one third of dough and reserve, then roll remaining two thirds into a large ball and transfer to a soufflé dish.
Roll reserved piece of dough into an 18-inch-long rope on work surface with palms of your hands. Cut rope into 3 equal pieces and lay pieces vertically side by side on work surface, about 1/4 inch apart. Gather 3 ends farthest from you and press them together, then braid strands, pressing together other ends to secure braid. Lay braid over top of dough in soufflé dish. Form another loaf with remaining dough in same manner.

Cover loaf with clean kitchen towel and let rise in draft-free place at warm room temperature until doubled in bulk, about 1 1/2 hours (loaf will rise about 1 inch above rims of dish).

Bake loaves:Put oven rack in middle position and preheat oven to 350°F.
Lightly beat remaining egg with a large pinch of salt, then brush egg over top of loaf. Bake until golden brown and bread sounds hollow when tapped on bottom, about 1 hour. Turn out onto a rack, then turn right side up and cool completely.

Apple Dumplings (serves 8)

A simple dessert, a breeze to make and a delight to eat. All is well in the kitchens of Chez.

1 lg apple, peeled and cut into 8 slices
1 can - crescent dinner rolls
1 stk - butter
1 c - sugar
1 tsp - cinnamon
1/2 tsp - vanilla
10 oz bottle - Sprite

Vanilla Ice Cream

1. Wrap 1 piece of apple in 1 crescent roll.
2. Spray 2QT (11 x 7) pan with nonstick spray
3. Place apple-wrapped dough in pan about 1/2 inch apart.
4. Pour 10 oz of Sprite into pan, making sure you don’t get any liquid on top of the dough.
5. Next, mix together butter, sugar, cinnamon, and vanilla together. Cook until no longer grainy, over med heat.
6. Pour over apple dumplings.
7. Bake at 350 for 35 to 40 min.

Serve with vanilla ice cream and a dusting of cinnamon.

Pancetta-Wrapped Peaches with Basil and Aged Balsamic (serves 4)

Super easy and an up and coming, trendy appetizer that is well worth your trying it.

- Chez









Ingredients

• 16 thin slices of pancetta


• 2 medium freestone peaches—halved, pitted and cut into 8 wedges each


• Salt and freshly ground pepper


• 16 basil leaves


• 1 tablespoon olive oil


• Aged balsamic vinegar, for drizzling


• arugala for garnish
  

Lay the pancetta slices out on a work surface. Set a peach wedge at the edge of each slice, season with salt and pepper and top with a basil leaf. Roll up the pancetta to enclose the peaches.
In a medium skillet, heat the olive oil. Add half of the wrapped peaches and cook over moderate heat, turning occasionally, until the pancetta is browned and crisp, about 4 minutes. Transfer to a platter and repeat with the remaining peaches.

Lightly drizzle the peaches with aged balsamic vinegar and serve on bed of Baby Arugala.