Weekly recipes for September 26, 2012
Veal and Turkey Breakfast Sausage
Start to finish: 4 hours. Servings: 8.
1 1/2 pounds lean veal
1 pound lean turkey
2 teaspoons kosher salt, plus more if needed
1 tablespoon packed light brown sugar or maple syrup
2 teaspoons ground black pepper, plus more if needed
3/4 teaspoon crushed red pepper
1/2 teaspoon nutmeg
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh thyme
5 teaspoons chopped fresh rosemary
Canola oil, to fry
Cut both meats into 1-inch pieces, then combine in a large bowl. Add all remaining ingredients except canola oil. Toss well to coat, then cover and refrigerate for at least 3 hours or overnight.
If using a meat grinder, place the pieces in the freezer until needed. If using a food processor, place blade and bowl in freezer.
When ready to cook, use the cold grinder to grind chilled meat according to grinder's directions for a coarse grind. If using a food processor, place half of the meat in the chilled processor bowl and pulse about 8 to ten 1-second pulses. Repeat with second batch of meat.
In a large skillet over medium-high, heat a splash of oil. Pinch off a small piece of the ground meat, then flatten and cook until browned on both sides.
Divide the ground meat into 8 portions and form them into patties. The patties can be refrigerated for up to 4 days or frozen for 2 months.
Heat just enough oil to coat the pan or skillet, then cook the patties, flipping once, until they are browned and cooked through, about 8 to 10 minutes.
-- Recipe from Noah and Rae Bernamoff's The Mile End Cookbook, Clarkson Potter, (2012)
Start to finish: 1 hour. Servings: 8.
For the syrup:
1/2 cup sugar
1 cup water
1/2 cup orange juice
1 cup maple syrup, plus more for serving
1/2 tablespoon vanilla extract
For the topping:
1 stick unsalted butter or margarine, room temperature
8 ounce can almond paste, broken into pieces
1/4 teaspoon almond extract
1/2 cup slivered almonds, plus more for garnish
2 large eggs, at room temperature, lightly beaten
1/2 cup all-purpose flour
1 cup dried cherries
8 1-inch-thick slices of stale challah, preferably day-old or older
To make the syrup, in a medium saucepan over medium-high heat, combine the sugar, water, orange juice and maple syrup. Bring to a boil, stirring occasionally. Set aside off the heat to cool. Once cooled, stir in the vanilla.
To make the topping, in a large bowl use an electric mixer on medium to mix the butter or margarine for several seconds. Add the almond paste and almond extract, then mix on low speed for a few seconds, scraping down the sides of the bowl. Increase speed to medium and mix until the mixture comes together, about 1 minute.
Add the almonds and mix on medium for 20 to 30 seconds, stopping to scrape down the bowl as needed. With the mixer running, add the almond extract and mix until incorporated.
With the mixer running at medium speed, slowly pour in the eggs; continue mixing until they're fully incorporated, about 30 seconds. Reduce speed to low and add the flour; mix for about 30 seconds. Add the dried cherries and use a spatula to fold them in by hand.
Heat the oven to 350 degrees and line a baking sheet with parchment paper or coat it with canola oil or cooking spray.
Quickly dunk the challah slices into the syrup, shake off any excess, and lay them on the prepared baking sheet. Spoon about 1/2 cup of the topping onto each slice of challah, spreading it all the way to the edges of the bread. Sprinkle with slivered almonds.
Bake the challah, rotating the tray halfway through cooking, until golden brown, 20 to 25 minutes. Serve warm or at room temperature. If desired, drizzle with maple syrup just before serving.
Nutrition information per serving: 605 calories; 230 calories from fat (38 percent of total calories); 25 grams fat (9 grams saturated; 0 grams trans fats); 95 milligram cholesterol; 84 grams carbohydrate; 11 grams protein; 5 grams fiber; 220 milligram sodium.
-- Recipe adapted from Noah and Rae Bernamoff's The Mile End Cookbook, Clarkson Potter, 2012)
Pasta with Sardines
Prep: 10 minutes. Cook: 18 minutes. Servings: 6.
1/2 cup golden raisins
1 pound spaghetti
2 tablespoons olive oil
1 large fennel bulb, trimmed, cored, chopped
1 medium onion, chopped
1/2 teaspoon salt
1/2 cup each: dry white wine, chicken broth
Pinch saffron threads, crumbled
3 cans (3.75 to 4.37 ounces each) sardines in oil, drained
1 teaspoon fennel seeds
1/4-1/2 cup pine nuts, toasted, see note
1/2 cup breadcrumbs, toasted, see note
Place the raisins in a cup of hot water to soak, 20 minutes. Cook the spaghetti in a stockpot of well-salted boiling water until al dente.
Meanwhile, heat the olive oil in a large skillet. Add the fennel and onion; season with a sprinkle of salt. Cook, stirring occasionally, until beginning to soften, 10 minutes.
Add the wine and broth; allow to reduce slightly. Drain raisins; add raisins, saffron and half the sardines to the skillet. Break up the sardines into the sauce with a fork. Simmer, 1 minute. Coarsely chop remaining sardines in bite-size pieces; gently stir into the sauce along with fennel seeds.
Drain the pasta, saving 1/2 cup pasta cooking water. Add the spaghetti to the skillet, tossing with the sauce and adding a little pasta water to loosen the sauce, if needed. Sprinkle with the pine nuts and breadcrumbs.
Note: For pine nuts, toast them in a dry skillet over medium heat until lightly browned, watching carefully to prevent burning. For breadcrumbs, toast, also in a dry skillet, until crispy.
Nutrition information per serving: 577 calories, 17 grams fat, 2 grams saturated fat, 75 milligrams cholesterol, 80 grams carbohydrates, 27 grams protein, 554 milligrams sodium, 6 grams fiber.
Peanut Crusted Beef with Mixed Vegetable Kabobs
Makes 2 servings.
3 tablespoons hot pepper jam or jelly, divided use
3/4 pound beef tenderloin, fat removed and cut into 1 1/2 to 2-inch cubes
2 tablespoons chopped, dry roasted peanuts
2 cups red or green bell pepper, cut into 1-inch pieces
2 cups mushroomsOlive oil spray
Preheat grill to medium heat. Place 2 tablespoons jam in a bowl and stir until smooth. Toss meat in jam and then roll in chopped peanuts. Thread meat onto two skewers.
Place bell pepper and mushrooms in a bowl and microwave on high 2 minutes. Remove and thread onto 2 skewers. Spray with olive oil spray.
Place corn on a large piece of foil and spread remaining jam on corn. Close foil to seal the corn.
Place the meat skewers, vegetable skewers and corn on the grill.
Mocha Chip Muffins
Serves: 12 muffins.
1 3/4 cup flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 tsp salt
3/4 cup sugar
1 cup semi-sweet chocolate chips
1 cup International Delight Mocha Iced Coffee
1/3 cup vegetable oil
1 teaspoon instant coffee
2 teaspoon vanilla extract
Preheat oven to 400 degrees.
Line a 12-cup muffin tin with paper liners.
Whisk together dry ingredients in a large bowl. Stir in chocolate chips.
In a separate bowl, whisk together remaining ingredients, stirring until coffee is dissolved. Add Iced Coffee mixture to flour mixture, stirring just until incorporated.
Fill each muffin cup 3/4 full. Bake for 18 to 20 minutes until tops spring back.
Cool on a rack for 10 minutes, then remove from pan.