Swedish meatballs

Swedish meatballs do, in fact, have roots in Sweden. When Swedish immigrants settled in the Midwest region of the U.S., they continued to make kottbullar (meatballs), which were eventually enjoyed by other citizens. Today, there are a number of variations of Swedish meatballs on the market and in American recipe books, but they all share Swedish roots.


FOR THE MEATBALLS

1 cup breadcrumbs                                         
2 tablespoons unsalted
butter
1/3 cup minced white onion
2 cloves garlic, minced
1/4 teaspoon ground allspice
Kosher salt and freshly ground
white pepper
1/2 cup milk
1 teaspoon Worcestershire
sauce
3/4 pound lean ground beef
1/2 pound lean ground pork
1 large egg plus 1 egg
white, beaten
Vegetable oil, for brushing


FOR THE GRAVY
2 tablespoons unsalted
butter
2 tablespoons all-purpose
flour
1,5 cups low-sodium beef
broth
1 teaspoon Worcestershire
sauce
1/4 cup heavy cream
Kosher salt and freshly ground
black pepper
2 tablespoons chopped
fresh parsley (optional)
Lingonberry jam, for serving
(optional)


1. Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter
in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt
and VA teaspoon white pepper and cook, stirring, until soft, about 5 minutes.
Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk
mixture over the breadcrumbs and stir to make a thick paste; let cool. Add
the beef, pork, egg and egg white to the bowl and mix until combined.

2. Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls
and arrange on the prepared baking sheet. Cover with plastic wrap and
refrigerate at least 1 hour.

3. Preheat the oven to 400°. Bake the meatballs until cooked through,
about 20 minutes.

4. Make the gravy: Melt the butter in a large skillet over medium heat. Add
the flour and cook, whisking, until smooth. Whisk in the beef broth and
Worcestershire sauce and bring to a simmer. Add the cream and meatballs.
Reduce the heat to medium low and simmer until the gravy thickens, about
10 minutes. Season with salt and black pepper. Transfer to a serving dish;
sprinkle with the parsley and serve with lingonberry jam, if desired.

                                     SEARED TUNA
                 How you serve tuna is entirely up to you, but I prefer my tuna to be seared
                 on the outside and rare in the center. When tuna is perfectly cooked, you
                 don’t need a lot of embellishments—just a drizzle of olive oil will suffice.

SERVES 2

2 tuna loin steaks, preferably yellowfin, cut 1in (2.5cm)

   thick and weighing 6–7oz (175–200g) each

olive oil sea salt and cracked white pepper

On the first side, watch the color of
the fish gradually change from the
bottom of the steak until just below
the halfway mark.
until the color changes to just below
the halfway mark again. There should
be a thin stripe of uncooked tuna
running through the center.

On the first side, watch the color of
the fish gradually change from the
bottom of the steak until just below
the halfway mark.
until the color changes to just below
the halfway mark again. There should
be a thin stripe of uncooked tuna
running through the center.


Pat the fish with paper towelsto remove any condensation. The fish should be completely dry before cooking.
Put a non-stick skillet over high heat, splash in enough oil to cover the bottom thinly, and heat until hot. To check the oil is hot enough, hold your hand about 3in (7cm) above the pan—you should feel the heat rising on your palm.
Sprinkle the fish on one side only with salt and pepper.
Place seasoned side down in the hot oil and sprinkle the top with salt and pepper. Turn the heat down to medium-high and leave undisturbed for about 2 minutes.
Flip the fish over with a metal spatula, and cook undisturbed again for about 2 minutes. Remove the tuna to a cutting board and let rest for a few minutes.
Working across the grain with a very sharp knife, cut each steak into
1/4 in (5mm) thick slices. Serve sprinkled with salt and pepper, and drizzled with olive oil if you like.

For the best results, let your eyes do the timing as well as the clock. Recipes that
give precise cooking times will often disappoint because they can’t know the exact
degree of heat you use, nor the type of pan or precise thickness of the steak.

The thickness of the fish is important.
If it’s cut too thin the steak will
overcook and be dry, but if it’s too
thick you’ll find it difficult to get the 
center right without overcooking the
outside. Always buy tuna from the
fishmonger so you can get it cut to
the exact thickness you want.

If you don’t have a non-stick pan, or

the one you have has seen better days,

you may find that the tuna sticks when

the time comes to turn it over. Don’t

panic. Turn the heat up to high and

leave the fish undisturbed for another

minute or two until it gets well colored

on the bottom and cooked up to the

top edge. Then baste it with the hot

oil from the pan to color the top. The

underside will be crisp and dry, and

the tuna will come away easily from the pan. The fish will be medium rather                                                                                                

 than rare, but it will look good—and it

 will be all in one piece.

Rumaki

             Rumaki

About 18 pieces

To prepare chicken livers for cooking, turn them into a colander, rinse lightly, and then pat dry with paper towels.

If the livers are destined for a delicate saute, you may want to remove the strings that connect the lobes. These can be assembled ahead of time and broiled just before serving. Any brand of sake is suitable for use in cooking except those labeled "Cooking Wine," which are made with inferior rice wines and may contain additives.

Trim well and cut in half:

8 ounces chicken livers, rinsed Whisk together in a mixing bowl:

2 tablespoons soy sauce 2 tablespoons sake or dry sherry

1. tablespoon grated peeled fresh ginger

2. teaspoons light brown sugar

Add the livers and toss until coated. Cover and marinate in the refrigerator for 1 to 2 hours.

Preheat the broiler.

Lay out on a work surface:

6 thick slices bacon (about 8 ounces), cut crosswise into thirds

Lay 1 piece of chicken liver on each piece of bacon and roll up. Secure with a toothpick speared through the overlapping ends of the bacon and out the other side. Place on a broiler rack set on a drip pan. Broil 4 inches from the heat, turning once, until the bacon is crisp and the livers are cooked but still slightly pink inside, 5 to 6 minutes. Drain briefly on paper towels, transfer to a platter, and serve hot (opposite).

WATER CHESTNUT RUMAKI

36 pieces

Rinse and drain one 8-ounce can whole water chestnuts. Mix with 2 tablespoons teriyaki sauce and marinate for 20 minutes. Cut 12 thick slices bacon (about I pound) crosswise into thirds. Lay I water chestnut on each piece of bacon and roll up. Secure with a toothpick speared through the overlapping ends of the bacon and out the other side. Place on a broiler rack set on a drip pan. Broil 4 to 6 inches from the heat, turning once, until the bacon is cooked but not crisp. Drain briefly on paper towels. Serve hot on a bed of kale.

                  Strawberry semifreddo

Serves 6–8  •  Prep 20 mins, plus freezing

INGREDIENTS

8oz (225g) strawberries,hulled, plus extra whole

strawberries and red currants to decorate

1 cup heavy cream ,1/2 cup confectioners’ sugar

4oz (115g) ready-made crisp meringues, coarsely crushed

3 tbsp raspberry-flavored liqueur

For the coulis

8oz (225g) strawberries, hulled

1/2 cup confectioners’ sugar ,1–2 tsp lemon juice, brandy,

grappa, or balsamic vinegar

METHOD

1 Brush an 8in (20cm) loose-bottomed, springform pan

lightly with vegetable oil, then line the bottom with

greaseproof or parchment paper and set aside.

2 Puree the strawberries in a blender. Whip the cream

with the confectioners’ sugar until it just forms soft

peaks, and fold  into the puree, then fold in crushed

meringues and liqueur. Turn into the pan, smooth, cover

with plastic wrap, and freeze 6 hours, or overnight.

3 Meanwhile, make the strawberry coulis. Puree the

strawberries in a blender or food processor, then press

them through a fine sieve to remove the seeds. Stir

1/4cup confectioners’ sugar into the puree and taste for

sweetness, adding more sugar if necessary. Flavor the

coulis with the lemon juice.

4 Just before serving, release the sides of the springform

pan, remove the semifreddo, peel away the lining paper,

and using a warmed knife, cut into slices. Arrange the

slices on individual plates, spoon the coulis around the

base, and decorate with strawberries and red currants.

Note  Store in the freezer for up to 3 months.

HAZELNUT AND RASPBERRY MERINGUE

PREPARATION TIME 20 minutes/COOKING TIME 25 minutes /SERVES 4

4 large egg whites /250g (9oz) caster sugar /1 tsp vanilla extract /1 tbsp raspberry vinegar 

115g (4oz) whole shelled hazelnuts /300ml (10fl oz) double cream /200g (7oz) fresh raspberries

1 Preheat the oven to 160°C (325°F/Gas 3). Butter a 20cm (8in)

sandwich tin and line with non-stick baking parchment.

2

Whisk the egg whites until stiff. Add the sugar 1 tbsp at a time and

continue beating until the mixture is v

ery stiff and stands in peaks.

3 Whisk in the vanilla extract and vinegar, then fold in the hazelnuts.

Transf

er to the sandwich tin and bake in the oven for 20–30 minutes,

or until lightly browned and holding its shape. Leave to cool in the tin

for 10 minutes then transfer to a serving dish.

4 Whip the cream and pile onto the centre of the meringue when

it is completel

y cold. Place the raspberries on top of the cream and

around the outside edge of the meringue.

1 Whisk the egg whites on medium                                2 Whisk until the egg whites are firm,

speed, adding sugar 1 tbsp at a time.                               shiny and smooth.

MAKING MERINGUES

The trick to making successful meringues is to ensure that the consistency of the egg whites

is correct. Dip your fingertips in the whites; when you remove them, the whites should hang

from your fingers in the hooked shape of a bird’s beak.

                                 Herby turkey meatballs 

  85 g breadcrumbs ,75 ml milk ,350 g turkey mince ,2 tsp dried oregano small ,bunch of flat-leaf parsley, chopped 2 tsp olive oil 680 g jar onion and garlic passata ,4 tsp sugar 500 g bag pasta shapes

MAKE THE MEATBALLS Tip the breadcrumbs into a large bowl, then stir in the milk until the crumbs have absorbed all the liquid. Add the mince, half the oregano and half the parsley, then season and mix well with a fork. Wet your hands and then shape into 30 meatballs.

MAKE THE SAUCE Heat the oil in a large non-stick pan, then brown the meatballs for 5 min, turning them regularly so they cook on all sides. Pour in the passata, sugar, remaining oregano and most of the remaining parsley Stir well, then simmer for 8-10 min, until the meatballs are just cooked through.

Meanwhile, cook the pasta according to pack instructions. Season the sauce, spoon the meatballs and sauce over the pasta, then sprinkle over the remaining parsley.

Sauteed Boneless Breast of Chicken with Mushroom Sauce

Portions: 10 Portion size: 1 chicken breast, about 4 oz (125 g) ,(60 mL) sauce

60 g Clarified butter ,10 Boneless, skinless chicken breasts from

5 chickens, (1.6 kg) each ,to taste Salt ,to taste White pepper

60 g Flour for dredging ,300 g Mushrooms (white),sliced

30 mL Lemon juice ,600 mL Supreme sauce, hot

Per serving:

Calories, 360; Protein, 36 g; Fat, 20 g (51% cal.); Cholesterol, 145 mg;

Carbohydrates, 8 g; Fiber, 1 g; Sodium, 200 mg.

Procedure

1. Add enough clarified butter to a saute pan to just cover the bottom

with a thin film. Place on the range over moderate heat.

2. While the pan is heating, season the chicken breasts and dredge

in flour. Shake off excess flour.

3. Place the breasts in the hot pan, presentation side (that is, the

side that had the skin) down.

4. Saute over moderate heat until lightly browned and about half

cooked. The heat must be regulated so the chicken doesn’t

brown too fast.

5. Turn the chicken over and complete the cooking.

6. Remove the chicken from the pan and place on hot dinner

plates for service. Keep warm.

7. Add the mushrooms to the pan and saute briefly. After a few seconds,

before the mushrooms start to darken, add the lemon

juice.

Toss

the mushrooms in the pan as they saute.

8. Add the supreme sauce to the pan and simmer for a few minutes,

until reduced to the proper consistency.

(The juices from the mushrooms will dilute the sauce.)

9. Ladle 2 fl oz (60 mL) sauce over each portion and serve immediately.

Other sauces based on chicken stock may be used in place of mushroom

sauce to serve with sauteed chicken breasts, including supreme,

aurora, Hungarian, and ivory.

Culinary Art

                                                              Pizza Lasagna


Prep Time:45 Minutes  Start to Finish: 1 Hour 30 Minutes,Servings:8

9  uncooked lasagna noodles,1  can (15 oz) pizza sauce,1  can (14.5 oz) diced tomatoes
with  green pepper and onion, undrained, 1  container (15 oz) ricotta cheese
 1  teaspoon Italian seasoning,2  cups shredded mozzarella cheese (8 oz)
 2  packages (3Ѕ oz each) pepperoni slices, 1  jar (4.5 oz) Green Giant
sliced mushrooms, drained ,1  can (2ј oz) sliced ripe olives, drained Ѕ  cup chopped
green bell pepper  (Ѕ medium) , 2  tablespoons grated Parmesan cheese

1. Heat oven to 350°F. Cook and drain lasagna noodles as directed on package.
2.  Spray 12x8-inch (2-quart) glass baking dish with cookingspray.
In 2-quart saucepan, mix pizza sauce and tomatoes.
Cook over medium heat, stirring frequently, until thoroughly
heated. In medium bowl, mix ricotta cheese and Italian seasoning.
3.  Spread ј cup pizza sauce mixture in bottom of baking dish.
Arrange 3 cooked noodles over sauce. Spoon and spread half of ricotta
mixture over noodles. Top with Ѕ cup of the mozzarella cheese, 1 cup sauce mixture,
1⁄3  each of the pepperoni slices, mushrooms, olives and bell pepper. Repeat layers once
4.  Top with remaining noodles, sauce mixture, mozzarella cheese, pepperoni slices,
mushrooms, olives and bell pepper. Sprinkle Parmesan cheese over top.
5.  Bake uncovered 30 to 35 minutes or until bubbly. Let stand 15 minutes before serving.

Nutrition information per serving:
1 ServiNg:Calories 430 (Calories from Fat 200); Total Fat 23g (Saturated
Fat 11g); Cholesterol 55mg; Sodium 1340mg; Total Carbohydrate 32g
(Dietary Fiber 3g; Sugars 8g); Protein 24g