Meatballs. Coconut. Thai red curry. What is not to like?
Mix the turkey with a little grated onion and zucchini, some minced red pepper and jalapeno, and some unsweetened coconut.
The zucchini and the onion add some moisture since the turkey is lean.
The sauce is simple – just some curry paste and coconut milk.
Finish with some fresh basil and call it yum.
For the meatballs
1/3c grated zucchini
1/3 c grated onion
¼ c grated unsweeteened coconut
2 Tb chiffonade of basil leaves
1 tsp. lime zest
2 Tbsp finely minced red bell pepper
1 Tbsp finely minced jalapeno or serrano chili
For the sauce
3 Tbsp. Thai red curry paste
1 can (14.5oz) coconut milk
fresh basil leaves
fresh cilantro leaves
Preheat oven to 375*.
Line a baking tray with parchment or foil
Mix together the meatball mixture.
Roll or ice-cream scoop (2oz) in to 1.5in balls.
Space evenly ½” apart on baking sheet.
Bake 20 mins.
In a 10” skillet, warm the curry paste and slowly whisk in the coconut milk.
Put the meatballs in the sauce, and just barely simmer for 15 mins or so.
tir in the fresh basil right before serving.
(DO NOT BOIL or the coconut milk will break. It will still be delicious tasting, but unappetizing looking)
Still hunting for redemption after the Taralli failure, and started wondering about making a savoury biscotto. Did it exist?
Google says yes! At least, yes one time thanks to La Bella Giada and all who have copied her, which would now mean me as well.
Hey – there’s that darned spicy cherry tomato jam again! Forgive me. It is its swan song – I am down to my last two jars. As yet this season I’ve not found more toms cheap enough to justify making them in to jam.
These lovely crunchy-but-not-too-hard biscuits are complemented beautifully by the spicy sweetness of the jam and the salty creaminess of the Manchega añejo.
2 c. all-purpose flour
1/2 c. butter
1/4 c. goat cheese
1-1/2 tsp baking powder
3/4 tsp salt
1.5 Tbs minced fresh rosemary
1.5 Tbs minced fresh thyme
1 tsp lemon zest
1 tsp minced shallot
2 Tbs sugar
2 eggs, beaten
½ c. raw pignon nuts
Preheat the oven to 350F. Line a baking sheet with parchment.
Put everything but the eggs and the pignolias in the mixer bowl (paddle attachment) and mix until it is a fine and crumbly.
Add the eggs, mix just till cohesive.. Then do the same for the nuts.
Split the dough in half. It should be just this side of barely holding together.
Barely dust your work surface with some flour.
Take each half of the dough and gently roll it in to a log about 12” long and 2” in diameter. Repeat w/ second log.
Put them both on the lined baking tray.
Flatten the logs ever so slightly, so the are more ovoid than round.
With a lame or a sharp knife, very lightly score the down the middle down the whole length of the logs. This dough splits a little when baking, the scoring helps you control where it splits.
Bake 30 min at the 350*.
Remove from oven and cool.
Using a sharp serrated knife, cut the logs in to ½” thick slices, and place them flat on the parchment.
Bake again about 15-20 mins until they are just barely golden and nice and crunchy
Store in an airtight container in the fridge for weeks. (Ha! Right! Like they’ll last that long.)
Serve with soup, on a cheese board, with antipasto, or just plain.
This dressing! I want to drink it! Those figs! They’re like candy!
Is this post about the dressing, or the figs? I honestly cannot decide so we’re going to say it is about summer.
Trader Joe’s had these fun striped figs last night, so of course we had to get them. Because cute food. When I woke up this morning, I was thinking about a spinach salad I had planned for the blog, one with an orange vinaigrette, and those figs just matched perfectly.
This dressing is saturated in orange flavor goodness. It is delightful, and would be good on any spring green salad, or grilled chicken, or asparagus, or…well you get the idea. Make this. It’s delicious. It’ll easily keep in the fridge up to a week. I wouldn’t go longer because of the parsley.
My goodness, but this was delicious.
zest of an entire navel orange (about 1Tb)
juice of the orange (about 1/4c)
¼ c. cider or rice vinegar (or enough to bring juice up to ½ c)
1 tsp. dijon mustard
2 Tbsp honey
2 tsp minced shallot
2 Tbsp minced parsley
2/3 – 1 c. mild oil (canola, light olive, etc.)
Whisk together everything but the oil. Then, slowly drizzle in the oil while still whisking until it emulsifies.
Add or subtract honey depending on your preference. Use the rice vinegar if you like things a little less zippy.
Need to see the whisk/emulsify technique? https://www.youtube.com/watch?v=gdhpIZqUAJ4
By Karen Maginnis
Thought I’d give that four hour baguette recipe another try. Then Karen happened.
I decided to take a break from the poolish recipe this week. And this morning when I opened the fridge, I saw this garlic confit I’d made to go with a roasted eggplant salad. Mmmmm…..that would be really good in a loaf of brea….wait! That’s it. And some herbs (with an H, people!). Thyme! Yes! Then shit got totally out of control with some shredded asiago cheese.
The cheese baking smell was a bit strong for our typically dairy-free household. But they sho are purdee.
I’m thinking this would be scrumptious on a cheese and salami board, with some spicy cherry tomato jam. But, honestly, it’s meatballs tonight, so…… yeah.
Because of the added olive oil, this has a softer crust than the original baguette recipe – it’s almost like a focaccia-baguette baby. Very tasty, though. And man, there is just NOTHING like fresh bread. Alright – I’m off to take a loaf to the neighbors.
3.5 c AP flour
1.5 tsp yeast
1.5 c. warm water
3 tsp. kosher flake salt.
3/4 c. grated asiago
2 tsp. dried thyme leaves
4-6 cloves of garlic cloves confit**, coarsely chopped and
¼ c. of the olive oil from the confit
Mix in flour, yeast, water in the KitchenAide with dough hook. Cover with saran and leave for ½ hr.
Sprinkle with 3 tsp. kosher flake salt.
Knead in KitchenAide for four minutes.
Sprinkle with ¼ c grated asiago, thyme leaves, garlic cloves and ¼ c. of the olive oil from the confit
Knead one more minute.
Cover with saran, proof 45 m.
Punch down, fold. Proof 1 hr.
Shape in to 3 ficelles, put in real or parchment couche, cover and proof 1hr.
Last 15m of the hour, preheat the oven to 475*.
One top shelf, put shallow baking dish with about ½” water.
Uncover the loaves, spritz with a little water then sprinkle with the remaining ½ c. shredded asiago, slice the tops baguette-style and bake for 20 m.
Turn off oven, leave in 5m before removing.
**What’s garlic confit? Try this: http://www.foodandwine.com/recipes/garlic-confit
By Karen Maginnis
Adapted from Dan Leader’s 4-Hour Baguette in Saveur
I want posole. But It’s hot. I don’t want to have the oven on for six hours to roast a pork shoulder. Plus, pork sounds so heavy. But I want posole. I wonder how it would be w/o the meat? …..
Answer: fucking delicious. And, as a bonus, totally crockpot-able. Hells to the yeah!
What makes this posole-esque is the puréed chile and the hominy in the broth, then serving it with the crushed red pepper and mexican oregano, shredded cabbage, lime, radish and tortilla strips. Plus we added some avocado (because avocado!).
With all those lovely condiments, this is just scrumptious! I used chicken broth, but use veg broth if you want to go 100% vegetarian.
Please make this. You will be so happy!
2 celery stalks, in soupy size chunks
½ white onion in ½’ dice
1 carrot, in ½” dice
3 cloves garlic, sliced thin
2 fat zucchini, in 1“ dice
5 or six button mushrooms, quarted
1 can no salt diced tomatoes
1 can hominy, rinsed and drained
1 tsp. mexican oregano leaves
2 chile california or guajillo, seeded, soaked and puréed in the blender
2 quarts chicken broth
red pepper flakes
Plug in the crockpot.
In a big microwave safe bowl, bring 2 c. of the stock to boil. Toss in the seeded chile pods and let them soak a half hour.
Chop all your veg, throw them and the rest of the soup ingredients (except the soaking chiles) in the crockpot.
Throw the chile and liquid in the blender and puree. Mine takes about 2 minutes.
Strain the chile puree in to the soup.
Set on high for 2-3 hours, or low for 4-ish.
Serve with the selection of garnishes.
6 Servings; 194 calories, 7g fat, 881 mg sodium, 28 g carbs, 10 g proteinn