Category Archives: Veal and Lamb

Lamb Chops with Moroccan Spice Rub and Apricot Risotto

Posted on December 13, 2011 by | 9 Comments

These grass-fed lamb chops from U.S. Wellness Meats are rich in taste and perfect for grilling.  We marinated the lamb chops in a wet spice rub of classic Moroccan herbs and spices, and paired the grilled chops with a creamy risotto spiked with Turkish apricots and pistachios for a dinner worthy of any special occasion.  This recipe would also work with a full rack of lamb.

The choice of rice for the risotto is essential for the best texture and flavor.  The most widely available rice suitable for making risotto is Arborio white rice.  Carnaroli is also very good, but is more difficult to find.  Risotto takes about 15-20 minutes to cook – the rice is done when it is al dente – firm to the bite, but tender all the way through.  It should be creamy in texture, but not mushy.

This recipe is part of our feature on U.S. Wellness Meats, “Music and Meals to Warm You Up“.  Visit their website for free-range chicken, grass-fed beef, and other great products!

Yield: 2 generous servings.

Lamb Chops with Spice Rub Ingredients:

  • Small bunches of fresh cilantro and parsley, large stems removed (about 1/2 cup, packed)
  • 4 cloves garlic, peeled and smashed
  • Zest of one lemon
  • 2 teaspoons minced ginger
  • 1/4 cup olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon sweet paprika
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 tablespoon raw (turbinado) sugar or honey
  • 2 packages U.S. Wellness Meats Lamb Rib Chops  (each package contains approximately 4 chops, cut into couplets)

In a small food processor, pulse together the cilantro, parsley, garlic, lemon zest, ginger and olive oil.  Add the remaining ingredients (except lamb chops) and process until a pesto-like consistency is reached.  Add more olive oil, if needed.  Rub the spice paste over all surfaces of the lamb chops.  Allow to marinate in refrigerator for at least 4 hours.  Remove from refrigerator about an hour before grilling.

Set up a grill for direct cooking at 400F.  When coals are ready, place the rib chops on the grill, fat side down, for 5 minutes.  Flip the chops over and grill, rib side down, for 5 minutes.  Finish by grilling the chops on each side for approximately 2 minutes per side, or until the internal temperature at the center of the chop is 125-130F. Remove the chops from the grill, tent with foil to keep warm, and allow to rest for ten minutes.

Note: These times are for chops cut into couplets – 2 bones per chop.  Shorten cooking time if grilling individual chops, or adjust as needed if cooking an intact rack of chops.

Apricot Risotto Ingredients:

  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 2 shallots, finely chopped
  • 1 cup Arborio rice
  • approximately 4 cups of light meat broth (you will probably not use all the broth)
  • 6-7 dried Turkish apricots, chopped
  • 1/4 cup heavy cream
  • 1/4 cup Parmesan cheese
  • Kosher salt and freshly ground black pepper
  • A drizzle of high quality extra-virgin olive oil
  • Chopped roasted pistachios, to garnish

Some cooks keep the broth at a simmer on the stove while cooking the risotto, which helps keep the cooking temperature for the rice constant.  I have found that this is not completely necessary for good risotto.  I use broth that is at room temperature most of the time.

Using a large, heavy-bottomed pot (such as a Dutch oven), heat the butter and olive oil over medium-high heat.  Sauté the shallots for several minutes, until softened.  Add the rice and continue to sauté until the rice is coated with the butter and becomes partially translucent (about 2 minutes).

Reduce the heat to medium.  Add about 2/3 cup of broth to the pan while stirring (just eye-ball the amount).  Continue to cook, stirring frequently, until the broth is mostly adsorbed.  Add another portion of broth and simmer, stirring frequently, until the broth is nearly adsorbed again.  Keep repeating this for about 15 minutes before tasting the rice to check doneness.  The rice should be still firm, but tender all the way through, when done (al dente).

Toward the end of the cooking time, stir in the chopped apricots.  Season with kosher salt and freshly ground pepper, to taste.

When the rice is done, remove from heat and stir in the cream and Parmesan cheese.  Allow to rest for a couple of minutes, then stir again vigorously.

Serve the lamb chops over the risotto.  Drizzle with a little high-quality extra-virgin olive oil, and garnish with chopped pistachios.

Sitting in an unmarked box in the Library of Congress, only discovered in 2005, the The Thelonious Monk Quartet with John Coltrane at Carnegie Hall is a landmark event in recorded jazz. Finally, these two titans of modern music captured in all their glory. Coltrane was soon to leave to join Miles Davis, but before he did, he and Monk created magic.

→ 9 Comments

Posted in Entrees, Sauces, Marinades, and Rubs, Side dishes, Veal and Lamb

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , ,

My Meatloaf

Posted on May 18, 2011 by | 20 Comments

Meatloaf with Bacon, BBQ sauce

Everyone seems to have a meatloaf recipe – perhaps one handed down through the family, the meatloaf that grandma used to make.  It may be blasphemous to say this, but I have no fond “meatloaf memories” from my childhood.  I know my mother made a meatloaf, but other than remembering that I like the crusty end-pieces, I have no recollection of how it tasted.

Having no family recipe to rely on, years ago I found a meatloaf recipe in Molly O’Neill’s New York Cookbook that I have since adopted.  Yes, Bill Blass is a member of my culinary family, because my meatloaf recipe is heavily borrowed from his.  This meatloaf always comes out moist, probably due to the addition of sour cream in the mixture and because it is covered with bacon and barbeque sauce.

Because of my fondness for meatloaf crust, I like to bake this free-form in a roasting pan for maximum surface area.  Look at that nice sear on the bottom of the loaf too…mmm!

So without further ado, my meatloaf recipe (modified from “Grandpa Bill’s”).

Ingredients:

  • 1 to 1 1/2 pounds ground beef sirloin (preferably grass-fed)
  • 1 pound ground veal
  • 1 onion, chopped
  • 3 tablespoons fat (I used a mixture of coconut oil and bacon grease…olive oil and butter also good)
  • 1/3 cup sour cream
  • 1/2 cup gluten-free bread crumbs
  • 2 tablespoons chopped parsley
  • pinch of dried thyme
  • pinch of dried marjoram
  • 1 teaspoon kosher salt and several grinds of black pepper, to taste
  • 2 eggs
  • 1 tablespoon Worcestershire sauce
  • 3 or 4 slices of bacon
  • homemade tomato-y barbeque sauce (or your favorite sauce)

Preheat oven to 375F.  Line a shallow roasting pan with foil and spray lightly with oil.

In a skillet over medium-high heat, saute the onions in coconut oil/bacon grease until soft.  Remove from heat and set aside to cool a few minutes.

Place meats, sour cream, bread crumbs, parsley, thyme, marjoram, salt, and pepper to a large bowl.  Mix in onions and fat from the skillet.  Toss ingredients together to lightly mix.  Whisk eggs with the Worcestershire sauce and add to mixture.

Using your hands, combine the mixture well using a kneading-like motion (but try not to overwork it).  Form into a loaf shape and place in roasting pan.

Bake for around 30 minutes, then remove from oven.  Pour off accumulated fat, if needed.  Place several strips of bacon lengthwise across the meatloaf.  Return to oven and bake for about 15 more minutes, or until the bacon is getting crispy.  Remove from oven (drain fat again, if needed), then slather with barbeque sauce.  Bake for another 15 to 20 minutes.  Remove from oven and let it rest for 5-10 minutes before serving.

What goes good with tasty meatloaf? Why, tasty blues of course! Although he’s not as well known as the Claptons or Jeff Becks of the blues world, Michael Bloomfield was every bit as good when in his prime. Take a listen to Live at Bill Grahams Fillmore West 1969 and hear some of the most emotive, smokin’ guitar you’ll ever find. Bloomie was peaking in the late ’60s, early ’70s and this is a prime example of it.

bloomie2

This next one is harder to find, but well worth the hunt- It’s Not Killing Me. Granted, his vocals leave a bit to be desired, but when he dug into that sunburst Les Paul, he had few equals.

bloomie

→ 20 Comments

Posted in Beef, Entrees, Pork, Veal and Lamb

Tagged , , , , , , , , , , , , ,

Veal Saltimbocca

Posted on May 16, 2011 by | Leave a comment

We are huge fans of used-book and thrift stores, and James has an eagle-eye for spotting treasures of any sort.  A few weeks ago he brought a unique book home – The Complete Round-The-World Meat Cookbook. by Myra Waldo.  Published in 1967, it promoted “unusual and classic meat recipes for all cuts of meat from people all over the world.”  I love the opening paragraph:

“Meat was prehistoric man’s most desired food-when he could get it. He settled for nuts and berries and greenery when he couldn’t, but meat was what he always wanted and we haven’t changed very much.”

Indeed.  I spent part of Saturday morning browsing through this trove of awesome meatiness.  It would surprise me if there is any cut of meat or any nationality that is unaccounted for – and Ms. Waldo knew her worldwide meat, having traveled extensively as a food consultant to Pan American World Airways.  I don’t know how Pan Am’s on-board meals were, back in the day, but I’m sure they had to be better than the current offerings from the airlines!

The recipe for Veal Saltimbocca caught my eye – the preparation is simple, but big on flavor.  I looked at more recipes for saltimbocca on the internet, and not surprisingly since this is a classic, there is little variation in how it is prepared.  Here I’ll offer my version, loosely adapted from Ms. Waldo’s 1967 recipe.  We served the veal over a bed of wilted spinach and garlic.  Incidentally, saltimbocca means “jumps in the mouth” … we can testify to that!

Ingredients:

  • 6 veal cutlets (chicken would also work, and is less pricey)
  • 6 slices of prosciutto
  • Fresh sage leaves
  • Kosher salt and freshly ground pepper
  • Beef lard and/or butter (from grass-fed cattle if you can get it)
  • ~1 cup of white wine (I used Chardonnay)
  • 1/2 lemon

Lay out the veal on a sheet of waxed paper.  Season the veal with salt and pepper (go easy on the salt, since the prosciutto is very salty).

Place a few sage leaves on each piece of veal, then cover with a slice of prosciutto.  Cover with a second sheet of waxed paper, and pound the veal and prosciutto with a meat mallet to flatten the cutlets to a consistent thickness and to help adhere the prosciutto to the veal.  (I found that it really does not adhere well, but it didn’t really matter.  Don’t fret about it.)

Melt ~2 tablespoons of lard and/or butter in a large frying pan over medium-high heat.  Without crowding the pan, brown each cutlet on both sides, about 2 minutes per side.  Remove the cutlets to a plate and tent with foil to keep warm.  Repeat for each cutlet.  Add additional fat to the pan if necessary.

When cutlets are done, add wine to the pan, stirring well to scrape up all the delicious browned bits.  Allow to reduce by half, remove from heat, and whisk in ~2 tablespoons of butter and a good squeeze of lemon juice to finish the sauce.  Serve the veal over spinach with the sauce.  Enjoy!

Enjoy indeed! This is some tasty stuff, as are the musical suggestions…at least, I think so!

meters

First up is the ruling family of New Orleans, The Neville Brothers, with the classic funk of Fiyo on the Bayou, which is so good it could make a dead man dance. “Iko Iko”, “Hey Pocky Way” and the title cut all will put some pep in your step, thanks to the great vocals of the brothers, backed up by The Meters. Essential stuff!

Speaking of funky, it doesn’t get much better than Sneakin Sally Through the Alley from the late, great Robert Palmer. If you only are familiar with the dashing guy from the MTV days, surrounded by women in short dresses, then you’re in for a treat. His early material is energetic and full of funk, thanks to having both Little Feat and The Meters backing him up here. Found this on vinyl yesterday, and the first three songs brought back great musical memories. Try it!

rp

→ Leave a comment

Posted in Entrees, Pork, Veal and Lamb

Tagged , , , , , , , , , , , , , ,

Stuffed Bell Peppers and Pecan-Stuffed Dates

Posted on April 15, 2011 by | 7 Comments

If you’ve been following this blog, you know we recently acquired a Tagine. Every couple of days I try to cook something different in it…not only because it is a great new vessel to cook in, but also because I don’t want to figure out where to store it when it’s not in use!  Every cabinet and flat surface in our house is overflowing – but not yet to the point where intervention is required.  Right, honey?  Honey?  :-)

Stuffed peppers are very festive, and certainly are a party for your palate with all the different textures and flavors in every bite.  According to Claudia Roden in The New Book of Middle Eastern Food, both the Turks and the Greeks claim to have created stuffed vegetables, which most likely developed as part of a court cuisine meant to impress the rich and powerful.  These stuffed peppers are impressive looking, especially considering they don’t take a huge amount of effort to prepare.  

Six pepper halves fit perfectly in the tagine, and it provided an excellent environment for cooking the peppers while keeping the filling moist.

Since these stuffed peppers are filled with a rich combination of meat, fruit, and cheese, they are good all on their own!  Or, next time you are serving royalty, add them to the buffet.

Ingredients:

  • 1 pound ground lamb
  • 1 sweet onion, diced
  • 1-2 tablespoons extra virgin olive oil (EVOO)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • ~ 1 tablespoon fresh mint, chopped
  • kosher salt, to taste
  • a few grinds of black pepper
  • ~ 1/3 cup dried fruit (I used a mix of dried cherries/raisins/cranberries)
  • ~ 1/3 cup crumbled feta cheese (or soft-ripened goat cheese)
  • ~ 1/3 cup toasted nuts or seeds (I used pumpkins seeds because they were in the cabinet…but pine nuts would be good)
  • 3 red and/or yellow bell peppers, split lengthwise, with seeds and ribs removed (See #6, below)
  • Additional chopped mint and crumbled feta, for garnish
  1. Preheat oven to 375F.
  2. Heat the oil in a frying pan.  Add the onion and cook until soft and transparent.
  3. Add the ground lamb.  Brown the lamb well, while stirring to break up the meat.
  4. Drain excess fat from the pan.  Add cinnamon, nutmeg, mint, salt and pepper.  Taste and adjust seasonings as needed.  (Keep in mind that the feta will add salt to the dish, so salt sparingly.)
  5. Stir in fruit, feta, and toasted nuts.  (Amounts given were approximate; add more or less to suit your taste.)
  6. Prepare the peppers for stuffing.  I find it easier to split the pepper lengthwise, but you may want to just slice the tops off to make the pepper more of a “cup” than a “boat”.  A vegetable peeler is useful for scraping out the ribs of the pepper from the inside.  If making pepper “cups”, you may need to shave some pepper from the bottoms so they will sit upright.
  7. Lightly oil the bottom of a baking dish or tagine.  Also lightly oil the surfaces of the peppers.
  8. Fill each pepper with the meat mixture and place upright into the baking dish.
  9. Cover baking dish; bake for 30-40 minutes or until peppers are tender.  Remove cover and bake for 10 minutes or until browned on top.
  10. Serve with additional feta cheese and mint sprinkled over peppers.

At the end of the meal, we enjoyed a few Medjool dates stuffed with pecans.  Like stuffed vegetables, these precious and delicate fruits were once reserved for royalty and their guests.  Each bite of our treat was reminiscent of sweet, sticky pecan pie, without the corn syrup and pie crust.  Beware, primal eaters, these babies are NOT low-carb (about 18 carbs apiece), so take it easy on the dessert! 

No intervention yet, please…I still have albums to buy! Like this dandy one I picked up the other day:

cash Hits 1979-1989 from Rosanne Cash. This isn’t her best period sonically, since it was mostly from the ’80s and and despite then-husband Rodney Crowell’s best effort, it still sounds like MTV music. But the songs are great: “Seven Year Ache” and “My Baby Thinks He’s a Train”…Johnny’s daughter does good.

Now, for a record that is as near to perfect as you can get, try Shadowland from K.D. Lang. Produced by Patsy Cline’s producer Owen Bradley, this collection of honky tonkers and weepers showcases Lang’s gorgeous voice almost as sweetly as pecan-stuffed dates! Yum! lang2

→ 7 Comments

Posted in Brunch, Entrees, For the Sweet Tooth, Side dishes, Veal and Lamb

Tagged , , , , , , , , , , , , , , , , , , , , ,

Grilled Veal Rib Chops with Rosemary and Garlic

Posted on March 20, 2011 by | 6 Comments

I have a special fondness for rib chops…be it beef, veal, pork, or lamb.  It must be something to do with the primal urge to gnaw the last remnants of fire-licked, juicy meat from the bone.  I’ve never claimed to be lady-like or restrained when it comes to eating!

A rib chop differs from a loin chop in that the rib meat is a little richer and fattier, and thus tastier, compared to the leaner loin meat.  Think rib eye steak vs. strip steak.  Veal rib chops are usually a little pricey, but I think this marinade would work fine with some good, thick pork rib chops (or any other chops for that matter).

I prepared this marinade in the morning before work, rubbed it well into the chops, and let it soak in all day (about 10 hours). My aim was for the marinade to act both as a rub and a brine – it seemed to work because the chops turned out juicy, tender, and oh so flavorful!

Ingredients (for 2 chops):

  • 3-4 cloves garlic, minced
  • 1 – 2 tablespoons fresh rosemary, chopped
  • 1 teaspoon dry mustard
  • 1 teaspoon kosher salt
  • 1 teaspoon Florida Seasoned Pepper or freshly ground black pepper
  • 1 teaspoon honey
  • 2-3 teaspoons water
  • enough extra-virgin olive oil to make mixture into a loose paste

Mix marinade ingredients together, adding enough olive oil to make it into a soupy paste.  Place the chops in a resealable bag and pour in the marinade.  Massage it into the chops, seal bag, refrigerate, and let marinate for at least 4 hours – longer if possible. About an hour before grilling, take chops out of the refrigerator and allow to warm to room temperature.

Set grill up for direct cooking around 400F.  When coals are ready, put the chops on the grill.  Grill on each side for about 5 minutes, then continue to grill for 3-4 minutes each side until the chops are cooked “medium” to “medium well”, or to your preference.  Our chops cooked approximately a total of 9 minutes on each side.  Like pork, I prefer to cook veal until it just barely loses the pinkness in the center.  Remove from grill and allow to rest for 5 minutes before serving.

We served these chops with sauteed spinach and mushrooms.

Simply said…yummers!

Yummers indeed! An excellent meal calls for an excellent soundtrack…and the latest from The Low Anthem Smart Flesh is just that- excellent. Recorded in a former pasta warehouse, this is my favorite American band with music that is both timely and timeless, intimate yet massive.Beautiful sounds, gorgeous harmonies, just a remarkable band with a truly unique sound.

→ 6 Comments

Posted in Entrees, Veal and Lamb

Tagged , , , , , , , , , , , , , , ,

Ossobuco

Posted on February 19, 2011 by | Leave a comment

Adapted from John Sarich’s Food & Wine of the Pacific Northwest

Leftovers...

Sometimes here at she cooks…he cleans, by the time dinner is served we are just too darn hungry to set up a photo shoot, no matter how lovely the plate of food is.  This was one of those times.  Although I don’t have a beautiful photo from the main event, this is what was left-over – a lonely serving of  tender,veal shank with bits of sauce.  The recipe is well worth sharing, despite not having an appetizing photo!

There’s probably hundreds of variations on Ossobuco, but this recipe is one that I often come back to for its hearty flavors. Although traditionally served with risotto, polenta, or mashed potatoes, this time the veal was paired with mashed cannellini beans, recipe courtesy of Our Life in Food.  (You may note these beans are chock full of bacon, which seems to be a theme here lately.)

Ingredients:

  • 3 or 4 veal shank portions (cut crosswise from shank, about 1 1/2 inches thick)
  • 1/4 cup chopped bacon or pancetta
  • 2 T extra-virgin olive oil (EVO)
  • 2 onions, cut in half lengthwise and sliced thin
  • 1 red bell pepper, cored and chopped
  • 4 cloves garlic, finely chopped
  • 1 15 oz can diced tomatoes (I used Muir Glen fire-roasted tomatoes)
  • 2 T chopped fresh Italian parsley
  • 1 T chopped fresh rosemary
  • 1 T chopped fresh thyme
  • 1 bay leaf
  • 2 t grated orange zest
  • 1/4 t grated nutmeg
  • 1/4 t allspice
  • 1 T tomato paste
  • 1 cup veal stock (I substituted beef stock from the pantry)
  • 1/2 cup Cabernet Sauvignon
  • Kosher salt, pepper

Liberally salt and pepper the veal shanks on both sides.  Preheat oven to 350F.

Add olive oil and bacon to a medium-hot heavy pot or Dutch oven.  Render fat from bacon and cook until lightly brown; add the veal shanks.  Brown on both sides, then remove the shanks.

In the same pan, saute onion, bell pepper, and garlic until tender.  Add tomatoes, cover, and simmer for around ten minutes.

Add parsley, rosemary, thyme, bay leaf, orange zest, nutmeg and allspice.  Mix thoroughly.  Then stir in tomato paste, veal/beef stock, and wine.  Add veal shanks and cover.

Place pot in oven; cook for 90 minutes to 2 hours or until meat is very tender.  Ready to serve!  Don’t forget the delicious marrow in those bones!

And don’t forget the soundtrack, either!

kinky

First up, the best- because he’s the only one, most likely- Jewish county singing, mystery writing, Imus friending Texan around- Kinky Friedman, with his legendary Sold American with the classic, and apt “Get Your Biscuits In The Oven And Your Buns In Bed”! He’s one of a kind, that Kinky.

And who doesn’t adore Joni? She goes with everything, but I find Hejira haunting, both intimate and vast all in a single song. joni If you haven’t heard this one in a while, give it a spin.

→ Leave a comment

Posted in Entrees, Veal and Lamb

Tagged , , , , , , , , ,

Eggplant Casserole

Posted on February 11, 2011 by | 2 Comments

I’m not sure what to call this…it is based on moussaka, but is also similar to lasagna sans the noodles.  Instead of topping the casserole with a cheesy cream sauce, to avoid the use of flour I decided to include a Parmesan-ricotta layer between the eggplant layers.  Also in my version, the eggplant slices are roasted in the oven instead of breaded and fried. This recipe has lots of steps, but at the end it comes together easily and it can be prepared ahead of time…leaving you free to enjoy a nice adult beverage while it cooks!

Ingredients:

  • 3 medium eggplants
  • Extra-virgin olive oil (EVO)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 pound ground lamb
  • 1 pound ground beef (grass-fed)
  • bunch of fresh basil
  • 1/2 t dried oregano
  • 1/2 t dried marjoram
  • 1/2 t ground cinnamon
  • 1 t kosher salt
  • 2 cups tomato sauce
  • Dried red chile pepper flakes, optional, to taste
  • 16 ounces whole milk ricotta cheese
  • 2 cups freshly grated Parmesan cheese
  • 1 egg
  • Salt and pepper

Roasted eggplant slices

First, preheat the oven to 400F and prepare the eggplant.  I like to peel them in stripes, lengthwise.  The peel is ok to eat, but personally I think hunks of it can get chewy…so I’ll leave this to your personal preference.  Slice the eggplants crosswise in approximately 3/4 inches rounds.  Prepare 2 baking sheets with oiled parchment paper or light non-stick coating.  Place the eggplant rounds on the baking sheets; brush with EVO.  (Eggplant really soaks up the oil, so don’t get too heavy-handed!)  Lightly season with salt and pepper and place in the oven.  Cook for 6-7 minutes, then remove from the oven, turn over the slices, brush oil on the top side, and return to the oven.  Continue to do this until the eggplant is tender and browned on each side (20-25 minutes or so).  Remove from oven and set aside.  Reduce the oven temperature to 350F.

Meat sauce with basil

Now for the sauce!  In a Dutch oven, saute the onions in EVO over medium high heat until tender (about 5 minutes), then add the garlic and stir for about 30 seconds.  Add the ground lamb and ground beef and cook until done, stirring to break up the clumps of meat.  While that is cooking, roll up several leaves of basil (like rolling a cigar), then thinly slice.  Or chiffonade…if you want the fancy instructions.  You’ll want a nice handful of basil, so keep going until you have it.  Drain off the excess fat from the meat.  Add oregano, cinnamon, majoram, salt, and tomato sauce.  If you want a little bite to it, add some red chili flakes too.  Reduce heat and simmer for about 20 minutes.  Remove from heat and stir in a good handful of basil chiffonade.

Ok…we’ll get the cheese together and then we can assemble the casserole.  In a medium bowl, lightly mix up the egg.  Add all of the ricotta cheese and one cup of Parmesan cheese.  Season with salt and pepper and mix it up well. If  you want you can throw some basil in this too.  Can’t have too much basil…

Take a breath here, because most of the hard work is done!  I took a little break to check my email, look at facebook updates, and make sure no one faxed me any real work… whew, they didn’t.

Eggplant layered over creamy ricotta cheese

Lightly coat a lasagna pan or large casserole dish with oil.  On the bottom of the dish, make a layer using half the eggplant slices.  Cover this with about half the meat sauce.  Add all the Parmesan-ricotta mixture, spreading each layer evenly over the dish.  Then add a second layer of eggplant followed by the rest of the meat sauce.  Sprinkle the remaining cup of Parmesan cheese over the top.  Bake, covered, for 30 minutes.  Remove the cover, then bake an additional 10 minutes or so until the top is bubbly and lightly browned.

Remove from oven, but be sure to let it cool down for at least 10 minutes or you’ll burn the bejesus out of your mouth.  Trust me on that.

A bit of acoustic music for the eggplant prep…time well spent, I can assure you!

hedgesFirst, if you like guitar music and haven’t heard Michael Hedges, you’re in for a treat. His Breakfast in the Field is a funky, acrobatic masterpiece that earned him the honor of “the Eddie Van Halen of acoustic guitar”. Gorgeous creations with one man, one guitar.

Are you down with the Dawg, David Grisman?

dawg Legendary mandolin player, he’s worked with Jerry Garcia, Old and in the Way, and runs the most successful acoustic label around.  The aptly named Hot Dawg is a great introduction to the skills of the Dawg.

Now, time for some eggplant leftovers!

→ 2 Comments

Posted in Beef, Entrees, Veal and Lamb

Tagged , , , , , , ,

Meatballs!

Posted on February 1, 2011 by | 2 Comments

One of the things we do miss is “Spaghetti Night” since we are trying to keep the carbs down.  No fear, this recipe will make you forget about the noodles!

Meatballs with Tomato Sauce and Wilted Spinach

First, prepare the tomato sauce.  This is an easy sauce from canned tomatoes, but you can use whatever sauce your heart desires…

Sauce Ingredients:

  • 28-oz can of Muir Glen Fire-Roasted, Crushed Tomatoes
  • 1/2 onion, chopped (I like to use sweet onions)
  • 6 cloves garlic, chopped
  • 3 T extra-virgin olive oil
  • 3/4 t hot red-pepper flakes
  • 1/2 t kosher salt
  1. Cook onion in olive oil until softened.  Add garlic and cook another minute, stirring to avoid burning garlic.
  2. Add tomatoes, red pepper flakes, and salt.  Simmer, covered, for 30 minutes to 1 hour, stirring occasionally.

While the tomato sauce is simmering, prepare the meatballs.  This is my least favorite part of the recipe because it’s tedious and messy (I mentioned I am lazy), but it’s gotta be done!

Meatball Ingredients:

  • 1 lb ground beef (preferably grass-fed)
  • 1 lb veal
  • 4 cloves garlic, minced
  • 1/2 onion, minced
  • 1/2 cup almond meal or gluten-free bread crumbs
  • 2 eggs, whisked
  • 2T sour cream
  • approx. 1 T Ratatouille Seasoning (The Spice House) or blend of dried oregano, thyme, marjoram, etc.
  • 1/2 t red pepper flakes
  • salt and pepper, to taste
  • Coconut oil or olive oil, for cooking
  • Parmesan cheese, for serving
  1. Preheat oven to 375F.
  2. Mix all ingredients together with your hands until well combined.
  3. Roll the mixture into meatballs (approximately 1 1/2 inch in diameter).
  4. Heat about 1 T oil in a saute pan over medium high heat.  (A non-stick pan will help keep the meatballs from breaking when you turn them.)  Add the meatballs in batches and cook until the first side is browned, then turn them to brown on all sides.  Place cooked meatballs in a baking dish; continue until all meatballs are browned.
  5. When sauce is done, pour over the meatballs.  Cover with foil and bake for 30 minutes.  Uncover and bake for an additional 15-20 minutes or until sauce is reduced to your satisfaction.
  6. Allow to cool for about 10 minutes to avoid injury.

See, this is messy -

While the meatballs are cooling, you will have plenty of time to saute spinach.

Spinach Ingredients

  • Baby spinach, washed and spun dry (I used about 20 ounces, which was barely enough for 2 people.)
  • Butter and/or olive oil, about 3 T total
  • dash of salt, pepper, dash of balsamic vinegar

Note: If making the spinach for another dish, I would also add about 2 cloves of minced garlic.  However since the meatballs and tomato sauce already were garlic’ed up, I didn’t add more.

  1. Heat butter and/or olive oil in a large saute pan.  Add spinach by the handfuls and toss until wilted.  Keeping adding until all the spinach is wilted, then season with salt, pepper, and vinegar to taste.

Now it’s ready to eat!  Put it in a bowl and add some freshly grated Parmesan cheese!

And while the lady was busy in the kitchen, I had ladies busy on the stereo!

First up, Etta James with Seven Year Itch:

ej

Great record with Muscle Shoals players backing her up.

And then, one of my favorite singers ever, Maria Muldaur with Southland of the Heart

mm

Yummy meatballs, savory spinach, red wine and a pair of songbirds…what more do you need?

→ 2 Comments

Posted in Beef, Entrees, Veal and Lamb

Tagged , , , , , , ,