Author: emily (Page 9 of 20)

The  main dishes for St. Patrick’s Day are easy; Colcannon and Corned Beef and Cabbage are always winners, but what do you serve for dessert? You could just grab a box of those ridiculously sweet supermarket cookies with the green sprinkles, but why spend the evening in a sugar coma? We recommend trying these lovely alternatives from our friends at Robert Rose.

Irish Cream Coffee

 

• 1⁄4 cup  cold brewed espresso coffee
• 1⁄4 cup  chocolate ice cream
• 3oz        Irish cream liqueur

1.)     In blender, on high speed, blend coffee, ice cream and Irish cream liqueur until smooth.

2.)     Pour into an old-fashioned glass or a coffee cup.

 

Irish Chocolate Tapioca Pudding

 

• 1⁄4 cup    tapioca pearls (see Tip below)
• 21⁄2         cups milk, divided
• 6oz          bittersweet or semisweet chocolate, broken into pieces
• 2              eggs
• 1⁄2 cup    granulated sugar
• 1⁄4 cup    Irish cream liqueur
• 1⁄2 tsp    vanilla
• Boiling water
• Whipped cream

• Works in a large (minimum 5-quart) oval slow cooker
• Lightly greased 6-cup baking dish

 

1.)    In a bowl, combine tapioca pearls with water to cover. Stir well and set aside for 20 minutes. Drain, discarding liquid. Transfer to prepared dish.

2.)   Meanwhile, in a saucepan, heat 1 cup of the milk over low heat just until simmering. (Do not boil.) Remove from heat. Add chocolate and stir until melted. Pour into prepared dish and stir to combine.

3.)    In a blender, combine eggs, sugar, the remaining milk, liqueur and vanilla. Blend until smooth. Pour into prepared dish and stir well. Cover with foil and secure with string.

4.)    Place dish in slow cooker stoneware and pour in enough boiling water to come 1 inch up the sides of the dish. Cover and cook on High for 21⁄2 to 3 hours, until a toothpick inserted in the center of the pudding comes out clean. Stir well.

5.)    Serve warm or cover and chill overnight. Top with a dollop of whipped cream.

 

TIP:

Don’t confuse the tapioca pearls called for in this recipe with instant tapioca, which is often sold under the Minute brand. Instant tapioca has been thoroughly precooked and would become unpleasantly mushy if soaked then cooked for a prolonged period of time.

 Irish Cream Coffee Recipe:

Excerpted from 400 Blender Cocktails by Andrew Chase, Alison Kent, Nicole Young © 2006 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved. http://www.robertrose.ca/book/400-blender-cocktails

Irish Chocoate Tapioca Pudding Recipe:

Excerpted from Sensational Slow Cooker Gourmet by Judith Finlayson © 2008 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

http://www.robertrose.ca/book/sensational-slow-cooker-gourmet

 

Apparently the food-event gods just weren’t feelin’ the FatAzz Meatball Contest this year. Who knows–maybe they figured they’d save their “naughty calories” for the Scottsdale Culinary Festival? Unlike the event gods, we were REALLY jonesing for some delicious meatballs. Luckily, our good friend and chef Basil Vasilarakos, heard our hungry cries and cooked up some of the best meatballs we’ve ever had! Thanks for the good times and delicious meatballs, Basil. You’re a winner in our hearts:)

Ingredients

Yield 42 Meatballs

2 lbs.      80/20 beef, ground

½ lb.       lamb, ground

½ lb.       80/20 pork, ground

½ lb.       chicken livers, pulsed until fine (not paste)

2 tbs.     kosher salt + 1 tsp. (reserve for flour mixture)

4 tbs.     Cavender’s seasoning

½ tbs.    ground black pepper, fresh + ½ tsp. (reserve for flour mixture)

1 cup     whole milk

4 oz.      lemon juice

3 large   eggs, slightly beaten

35          saltine crackers, crushed until course

6 oz.      mizithra or parmesan cheese, grated

1bunch  parsley, cleaned, dry, chopped, with some stem

3 tbs.    mint leaves, dry

4 large  garlic cloves, minced

5          green onions, cleaned, minced

1½ cup  flour

1 cup     Olive Oil, not extra virgin, or Vegetable Oil

Procedure

In a large mixing bowl, or in an electric mixer, place all ingredients EXCEPT the last two and the reserved salt and pepper, and mix until well-blended (about five minutes by hand or three minutes by machine.)

Combine flour and remaining salt and pepper and mix well.

Using a #24 scoop (1 and 1/3 oz. volume), scoop full and level portions of the meatball mixture onto a sprayed/oiled sheet pan.  Roll the meat portions into balls or ovals and lightly roll in flour.  Place on sheet pan.

Heat a large skillet or sauté pan on medium heat.  Add oil and continue to heat for two minutes more.  Add the meat balls until pan is full but not crowded.  Cook until browned and turn meatballs. Continue until meatballs are nicely browned on all sides and cooked through.  Cooking time is approximately 15 minutes.  Continue same procedure with remaining meatballs.

Transfer to a platter lined with paper towels to drain grease.  Transfer meatballs to a serving bowl or platter.  Serve hot, warm, or cold.

Can prepare eight hours prior to serving for best favor.

Serving suggestions – slices or wedges of lemon, chopped parsley, green onions, and serve with Tzatziki and/or Zesty Tomato Mint Sauce. (See Below)

 

Tzatziki

Yield 14 oz.

Ingredients

½ cup     Greek-style yogurt

6 oz.       sour cream, full fat

1 ½ oz.   Extra-Virgin olive oil

2 med.    cucumbers, peeled, seeded, grated, pressed dry with cheesecloth

1 oz.        lemon juice

⅓ tsp.      black pepper, fresh ground

2 tbs.       dill, fresh, chopped

1             green onion, minced

1             large  garlic clove, minced

Procedure

Mix all ingredients together.  Refrigerate minimum four hours before serving for best flavor.

Mix again just prior to serving.

 

Zesty Tomato Mint Sauce

Yield 14 oz.

Ingredients

2 tbs.     vegetable oil

4 tbs.     yellow onion, minced

2               bay leaves

1 tsp.     kosher salt

½ tsp.     black pepper, ground

1 tsp.     crushed red pepper

½ tsp.     cumin, ground  

½ tsp.     cinnamon, ground

1 tbs.     mint leaves, dry

1            large garlic clove, minced

8 oz.      rose or white wine

1 tsp.     sugar, granulated

15 oz.     can tomato sauce

2 tbs.     tomato paste

3 tbs.     parsley, chopped

2 tbs.     lemon juice

Procedure

Heat oil over medium heat in a heavy sauce pan.  Add onion, salt, pepper, and bay leaves, cook for about two minutes or until onions are soft.  Add crushed red pepper, cumin, cinnamon, mint, and garlic. Stir.  Continue to cook for about 2 minutes.  Turn heat to high.  Add wine and bring to boil.  Continue until liquid is reduced by half.  Reduce heat to medium.  Add tomato sauce and tomato paste.  Stir with whip until fully blended.  Turn heat to low.  Simmer for twenty minutes on low heat.  Add parsley and lemon juice.  Cook three minutes more then pull off heat.

Remove bay leaves before serving.

 

 

 

 

 

These burritos are a great way to enjoy fresh asparagus in season, but steamed or blanched broccoli and other vegetables step in as a replacement at other times of the year.

 Asparagus Three-Cheese Burritos

Serves 4

• Preheat oven to 375°F

• Baking sheet, lightly oiled

 Ingredients:

• 1 lb asparagus
• 1 cup ricotta cheese
• 1⁄3 cup shredded mozzarella cheese
• 1⁄4 cup freshly grated Parmesan cheese
• 3 tbsp fresh thyme leaves
• 1 tsp sesame oil
• Salt and freshly ground pepper
• 4 large, soft flour tortillas
• 2 cups tomato sauce
• 8 fresh thyme sprigs, optional

 

1. Trim tough ends from asparagus and discard (or freeze for vegetable stock). In a large saucepan, bring 6 cups water to a boil over high heat. Drop asparagus into the water. Reduce heat and simmer for 3 to 5 minutes or just until tender. Drain and let cool.

2. Meanwhile, in a bowl, combine ricotta, mozzarella and Parmesan cheeses, thyme and oil. Add salt and pepper, to taste.

3. Spoon about one-quarter of the cheese mixture into center of a tortilla. Spread to within 1⁄2 inch of the edges. Divide asparagus into 4 portions. Lay one portion in the center of tortilla. Fold in bottom and one side and roll the tortilla around the asparagus allowing the tips to extend out the top of burrito. Repeat with remaining tortillas and filling.

4. Place burritos seam side down on prepared baking sheet. Bake in preheated oven for 12 to 15 minutes, until heated through.

5. Meanwhile, in a small saucepan, heat tomato sauce over medium heat. Transfer burritos to serving plates and spoon about 1⁄2 cupof the sauce over top each. Garnish with thyme springs, if using, and serve immediately.

Excerpted from The Vegetarian Cook’s Bible by Pat Crocker © 2007 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

Click here to purchase this week’s cookbook: The Vegetarian Cook’s Bible by Pat Crocker