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2006-10-07 -Short Attention Span Theater-

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Posted by Zenster 2006-10-07 03:57|| || Front Page|| [7 views since 2007-05-07] Top

#1 Moroccan Meatball Stew (Tangine Kefta, or FTadjeen LKifta)

Meatballs spices based on two pounds of ground beef with the fat it holds the meatballs together! Its easier to make the meatballs if the beef is at room temperature.

Mix together first, then mix with the ground beef -
1/2 cup onion, minced very fine
½ cup parsley flakes
1 teaspoon black pepper
1 teaspoon sweet red pepper (I use paprika)
Juice of one lemon
1 tablespoon salt
Blend together well.

Wet the hands to keep the balls from sticking to you and make the meatballs about the size of walnuts smaller is better, but more time-consuming. Allow the meatballs to stand while you prepare the rest of the stew.

Prepare and set aside the following:
4 pounds white potatoes, peeled and cubed coarsely (put them in water to keep from discoloring)
1 onion, sliced fine lengthwise
2 pounds carrots, peeled and cut into finger-sized pieces
2 pounds tomatoes, baseball sized, quartered

Or more vegetables, perhaps, I just sort of fill up the pot.

Put a layer the meatballs on the bottom of a large pot, then a layer the vegetables, another layer of meatballs, and the rest of the vegetables, on top.

Sprinkle over the top
One cup minced parsley (this is a good place to use fresh parsley)
Two teaspoons paprika
Two teaspoons black pepper
Two tablespoons of salt
One-half teaspoon saffron (0.046 oz. Or 1.3 grams, about $15 worth, in 2002 prices!)
One-half cup vegetable oil, to keep the meatballs from burning to the bottom
Four cups water

Cover and cook over a medium-high heat for. oh, fifteen minutes, or until the meatballs are pretty well cooked. Then stir and lower the heat to a low boil, until the potatoes are cooked, (break apart easily with a fork) - maybe another 15 minutes.

Based on two recipes in The Moroccan Cookbook, by Irene Day, copyright 1975, with the addition of carrots, as was typical in Morocco when I was there in 1978. Eveybody I've served it to loves it, but it does take a while to prepare.

Posted by Bobby 2006-10-07 11:30|| 2006-10-07 11:30|| Front Page Top

#2 Lasagna
Italian Pasta Casserole

Preparation Time: 2 Hours

Serves: 8-12 People

Ingredients:

24 oz. Lasagna Pasta
1 Pound Ground Beef
1½ Pints Marinara Sauce (Golden Grain brand is good quality)
12 oz. Italian Sausage
8-12 oz. Grated Mozzarella Cheese
8 oz. Ricotta Cheese (at room temperature)
8 oz. Button or Crimini Mushrooms
2 Large Yellow Onions
2 Large Eggs
4-8 Cloves Garlic
½ Cup Grated Parmesan Cheese
½ Stick Butter
¼ Cup Olive Oil
Salt and pepper to taste

Preparation:

Note: Do not use cast iron or aluminum baking pans to make this dish. Enamel, glass or stainless steel is required to avoid the harsh aftertaste of corrosion byproducts.

Remove ricotta cheese from the refrigerator and bring to room temperature. Add a tablespoon of oil to a large pot filled with 2-3 quarts of lightly salted boiling water. Slowly add the strips of pasta to the pot. Avoid having them break or stick together. Stir gently once they have become semi-soft and bring to a low boil. Line the bottom of the oven with foil to catch any splashes and preheat it to F 300°. A cookie sheet placed under the casserole pan also will work well.

Warm a dry skillet over medium heat and melt a few pats of butter in it. Thinly slice the mushrooms and add to the buttered pan. Chop one onion while the mushrooms sauté. Once the mushrooms begin to brown add the chopped onion. Peel the garlic while the onions sweat. Once the onions are transparent, crush half the garlic and add it to the mushrooms. Mix well and tilt the pan a little to drain the mixture. Remove the vegetables and reserve them in a small bowl.

Raise the heat to high and crumble ground beef into the pan. Add the crumbled beef slowly so the pan does not lose heat and stop frying. Sear the meat well until brown, salt it to taste and reduce the heat. Just before the beef finishes cooking add a chopped onion and crush the rest of the garlic into it. Finish cooking the meat mixture then drain any fat and reserve in another bowl.

Remove the pasta from stove when it is al dente or still slightly undercooked. Strain noodles and run them under cold water to stop the cooking process. Drain the lasagna completely before using. Sort the intact and broken pasta. Use the partial noodles for interior layers of the pan.

While you build the lasagna, fry the ground sausage in medium large crumbles. Cook until almost done and somewhat brown. If you use Italian sausage links, peel away the casing, crumble into the pan and cook. While the sausage fries, beat two eggs in a small bowl then fold them into the ricotta cheese until blended completely.

Oil the bottom and sides of a 14"x10"x2" deep pan. Ladle ½ cup of sauce into the bottom of the pan and spread evenly to coat it. Make a complete layer of unbroken pasta running the long direction of the pan. Sprinkle a thin layer of grated Mozzarella cheese across the layer of noodles. Make a layer of the cooked ground beef and spoon a ½ cup of the sauce over it. Cover the meat with another layer of pasta using any of the broken noodles. Spread out the ricotta cheese into a complete layer in the pan. Spread another ½ cup of sauce across the cheese layer. Spoon out the mushroom mixture so it evenly covers the ricotta and sauce layer. Avoid overlapping the pasta and cover the mushrooms with noodles in an even and unbroken layer. Pour the sauce over the casserole and make sure to fill the sides and edges of the pan. Lift and drop the pan ¼" onto a towel a few times to settle the contents and eliminate any air bubbles.

Tightly cover the pan with foil and place in a F 300° oven for 30-45 minutes. After the pan begins to bubble remove the foil and cover the top with the remaining grated Mozzarella. Sprinkle the grated Parmesan cheese over the final layer of cheese. Dot the surface with crumbles of the cooked sausage and return to the oven. When the cheese has melted turn off the oven. Leave the pan in the oven until the cheese has completely melted and the lasagna is heated through.

Note: If you are storing the pan for a later cooking time, DO NOT cover it with aluminum foil. Use plastic wrap for refrigerator storage to avoid corrosion. Remove the plastic wrap and replace with foil prior to cooking.

If you intend to store the cooked dish in frozen portions, it is useful to chill the pan first. This will make it easier to lift out the cut pieces intact. Always reheat with a small amount of water in a closed container.

Posted by Zenster">Zenster 2006-10-07 22:59|| 2006-10-07 22:59|| Front Page Top

#3 Gorgonzola Stuffed Beef Filets
Italian Style Pocketed Beef Tenderloin

Preparation Time: 30 Minutes

Serves: 2 People

Ingredients:

2 Filet Mignon Cuts of Beef (4-6 ounces each)
2-3 oz. Gorgonzola Cheese
1-2 Cloves Garlic (or one clove mild elephant garlic)
1-2 Minced Shallots
½ Stick Butter
Pinch of Sea Salt

Optional:

Ricotta cheese to blend with the Gorgonzola
Button or Crimini mushrooms for topping

Preparation:

Note: To pocket the steaks, stand one on edge and use a sharp knife to open a small one inch incision lengthwise in the side. Work the knifes point into the filet without piercing it through in any place. Continue working the blades end around inside until the interior is opened up enough to receive the stuffing. Repeat with remaining cuts.

Remove butter, ricotta and Gorgonzola cheese from the refrigerator and bring to room temperature. Warm a small skillet over low heat and add a few pats of butter and the minced shallot. Sweat the shallots until transparent then add the minced or crushed garlic. DO NOT brown this mixture at all. Drain and reserve sautéed shallots then allow to cool.

Mash the room temperature Gorgonzola cheese with softened butter. For a mild flavor, use equal parts butter and cheese or add some ricotta to the mix. Combine with sautéed shallots and garlic then mix thoroughly. Stuff most of the mixture into the pocketed filets, saving a little for use as a topping. Use a soaked toothpick or two to close the side incisions. Dust very lightly with sea salt.

Warm broiler, barbecue grill or stovetop skillet to very hot. Brown steaks nicely and top with a small dollop of the cheese mixture during the last minute or two of cooking. Allow the steaks to rest for three minutes before serving. Accompany with sautéed mushrooms.

Posted by Zenster">Zenster 2006-10-07 23:25|| 2006-10-07 23:25|| Front Page Top

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