Mum’s Buffalo meatballs

Posted on January 18, 2011 by meggamoma

Meatballs are a staple in a variety of cusines , but the Italian version always springs to mind first , draped in a zesty tomato basil sauce and topped with freshly gated parmesan cheese . Cook up some pasta , and you are ready to eat . This is a homestyle , ” sunday ‘ type dinner in our home , simple , rustic and so satisfying .  These are baked and not fried as we like to keep fat to a minimum . Please remember buffalo meat is naturally very low in fat so do not overbake them or they will be dry.

Photograph by Rahul Mahtani

1 lb ground Bison ( Buffalo meat )

2 large eggs , beaten

1 cup fresh bread crumbs

1 small bunch fresh flat leaf parsley , finely chopped

1/4 cup chopped fresh basil leaves

1 small spanish onion , finely chopped

5 garlic cloves , minced

1 tbs heavy cream

1 cup freshly grated parmigiano reggiano cheese

salt and black pepper , to taste

1/4 tsp red pepper flakes ( optional )

Preheat oven to 350*F . Spray a foil lined baking tray with olive oil or Pam cooking spray .

Mix all the ingredients together in a mixing bowl . Do not squeeze , keep the mixture well mixed but not tight . Form teaspoonfuls of meat mixture into meatballs and place them on the prepared baking tray.

Bake till just cooked through , about 20 minutes .

Serve

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Warm chicken salad with capers , olives , and tomatoes

Posted on November 26, 2009 by meggamoma

Living in NYC was a real treat ,  we were treated to some of the best food choices possible . One of my favorite restaurants was Campagna , with chef , owner Mark Strausman . He created this great salad , which , to me , is a whole meal served simply with a great crusty piece of bread  ( hot and fresh , preferably ! ) .

Makes 4 to 6 meal -size servings

Mark Strausman , Campagna Restaurant

8 oz mixed baby salad greens  , or a mixture of your choice ( I actually love Romaine and baby spinach )

6 large boneless , skinless chicken breast halves , cut into strips.

Salt and freshly ground pepper

All purpose flour , for dredging

1/2 cup vegetable oil

1/3 cup top quality balsamic vinegar , preferably aged

1 tsp capers , rinsed

3 plum tomatoes , diced

12 black brine cured olives , such as Nicoise or Gaeta , pitted

20 fresh basil leaves , torn into small pieces

1/4 cup extra virgin oil

Arrange salad greens on serving  plates.

Season chicken strips with salt and pepper . Working in batches , spread  1/2 cup of flour out on a plate and dredge chicken in flour , shaking off excess . Meanwhile in a large skillet , heat the vegetable oil over medium high heat . Add the chicken as it is dredged and cook , stirring occasionally , until browned . Remove the chicken to a plate .

Wipe out the skillet with paper towels and add the balsamic vinegar . Heat over medium heat until simmering . Add browned chicken and toss to coat . Add the capers , tomatoes , olives , basil and salt and pepper to taste . Toss , add the olive oil , and toss again

Divide the chicken mixture on top of the greens , gring pepper over the top and serve immediately .

 

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Penne with pistachios , Asparagus and cream

Posted on January 28, 2009 by meggamoma

For years Mary Ann Esposito  has been inspiring us with her Italian creations. There is really no greater convience food than pasta to me, it is the ultimate pantry staple, seriously. Here Mary Ann has combined this dish with fresh asparagus , but I have used fresh or frozen artichokes too, feel free to substitute pistachios for pine nuts or any nut of your choice.

Serves 4

1/3 cup pistachio nuts , toasted

1 lb thin asparagus , cut into thirds, sauted in 1/4 cup unsalted butter

1 large clove garlic , peeled and halved lenthwise

1/4 tsp ground white pepper

1/3 cup dry white wine

1 cup half and half

1/4 cup heavy cream

1 1/2 tsp salt

1 lb penne pasta

1/2 cup freshly grated Parmigiano -Reggiano

Saute garlic in butter in a saute pan over medium heat, when the edges start to brown , remove and discard garlic.

Add the Asparagus and pepper. Increase heat to high and pour in the wine , stirring for about 1 minute. Reduce heat to medium.

Pour the half and half and cream over Asparagus mixture and simmer about 2 minutes. season with salt; Keep warm while boiling the pasta.

Prepare penne according to package directions; drain and return to the pot. Combine Asparagus sauce with pasta, stirring over low heat. Add cheese, stirring until it melts; transfer to a platter.

Garnish with pistachio nuts and serve immediately.

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Chicken Pomodoro

Posted on January 22, 2009 by meggamoma

It can be challenging to create meals for two , especially on a weeknight , that’s quick ,delicious and not too fussy. Here is where boneless , skinless chicken breasts come in handy. The quick  cooking ensures tender , juicy cutlets you will just love to sink your teeth into after a busy day.

Source CUSINE

2 boneless chicken breasts , cut into cutlets.

Salt and pepper, I like freshly ground

All purpose flour

Non stick spray , use a combination of canola oil and butter to splurge

2 tbs vegetable oil

1/4 cup vodka

1/2 cup chicken broth

2 tbs fresh lemon juice

1/2 cup chopped tomato ,I use fresh Roma Tomatoes

2 tbs heavy cream

1/3 cup sliced scallions

Season cutlets with salt and pepper and dust with flour. Coat a saute pan with nonstick spray and oil and heat over medium high heat.

Saute cutlets on both sides. Transfer cutlets to a platter; pour fat from pan.

Deglaze pan with Vodka (AWAY FROM HEAT,PLEASE); return to heat and cook until nearly evaporated. Add broth and lemon juice. Return cutlets to pan and cook on each side for 1 minute.

Transfer cutlets to a warm plate. Stir tomato and cream into sauce. Heat through, pour over cutlets.

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Pesto ,Salmon,and Olive Cream Cheese Torta

Posted on November 9, 2008 by meggamoma

I am now in my holiday mode. With Thankgiving fast approaching I am thinking of all my make ahead recipes  with ease of preparation ,hopefully using some store bought items to create something with a wow factor. This is an old stand by from Bon Appetit magazine.

30 Appetizer Servings

36 oz cream cheese, room temperature

1 cup unsalted butter,at room temperature

1 7 oz package store bought pesto

6 oz smoked salmon

1  41/2 oz can chopped black olives,drained

Fresh Basil leaves,optional

Using electric mixer,beat 24 oz cream cheese and butter in large bowl until well blended.

Mix 4  oz cream cheese and pesto in a bowl.

Mix 4  oz cream cheese and salmon in another bowl.

Mix 4  oz  cream cheese and black olives in a bowl.

Line a 9 by 5 by 3 inch loaf pan ,overlapping edges generously. Spread 1/4 of butter mixture in bottom of pan. Spread pesto mixture over. Drop 1/4 of butter mixture over by teaspoons;spread gently to cover. Spread olive mixture over. Drop remaining butter mixture by teaspoons;spread gently to cover.

Fold plastic over torta to enclose. Press firmly to compact. Chill Torta ,refridgerated for a minimum of 6 hours and up to 3 days.

Remove plastic from top of Torta. Turn out onto platter. Remove remaining plastic. Garnish with basil,if desired.

Serve with assorted crackers or breads.

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Brutti ma Buoni,ugly but good hazelnut cookies

Posted on September 27, 2008 by meggamoma

Years ago I was on a tour of Italy with friends and my very best friend Fiona. we were in the Val d’aosta in Italy. On our last evening there we stopped by a bakery and picked up cookies. Back in our hotel Fiona proceeded to eat her cookies,Brutti ma Buoni,and went on and on about how delicious these cookies were,she mused on the strangeness of their name,but,my ususally generous friend refused to offer me any;till just scraps remained and…now she was generous. Suffice it to say they were divine. I have searched and found sereral recipes but none that come as close to the ones we shared in Italy , these from Nick Malgieri.

4 large egg whites

pinch salt

11/3 cup sugar

31/2 cups (about 14 oz) whole hazelnuts,finely ground in a food processor

2 cookie sheets lined with parchment or foil

Set racks in the upper and lower thirds of the oven and preheat to 350 degrees

Whip the egg whites and salt in an electric mixer with the whisk on medium speed until they are white and opaque and beginning to hold their shape. Increase the speed to medium high and whip in the sugar 1 tablespoon at a time,continuing to whip the whites until they hold a firm peak. remove the bowl from the mixer and fold in the ground hazlenuts.

Scrape the batter into a medium saucepan and place over low heat. Cook,stirring constantly with a wooden spoon,until the mixture is heated through,about 8 minutes.

Use 2 spoons to form 3/4 inch cookies. Use one spoon to scoop up some batter and the other to scrape it off the first,rounding it somewhat as you do,and drop the cookies onto the prepared pan,spacing them about 1 inch apart from each other in all directions.

Bake the cookies until they are well colored and slightly firm, about 20 -25 minutes.

Cool the cookies on the pan on a rack.

Makes about 60 cookies.

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Classic Tiramisu (EGGLESS)

Posted on September 24, 2008 by meggamoma

I have searched all over the universe for a classic ,Eggless Tiramisu. Never found one till a old copy of Bon appetit surfaced. This version is just superb. It serves 12 but in my house…..you guess.

2 (about ) 4.4 oz packages Savoriardi cookies

21/2 cups hot water

1/4 cup sugar

5 teaspoons instant espresso powder

1/4 cup brandy

2 tablespoons vanilla extract

1 8 oz container marscapone cheese

3 tablespoons sifted powdered sugar

1 cup chilled whipping cream

2 tablespoons unsweetened cocoa powder

Espresso beans (optional)

Cover bottom of 13*9*2 inch glass baking dish with single layer of biscuits. Combine water,sugar and espresso powder in large bowl and stir until sugar and espresso powder dissolve,stir in brandy and vanilla. Pour 1 cup of espresso mixture over biscuits in baking dish. Reserve remaining espresso mixture.

Beat marscapone cheese and 2 tablespoons powdered sugar in medium bowl until creamy. Using electric mixer fitted with clean beaters,beat cream in another medium bowl until peaks form. Gently fold whipped cream into cheese mixture in 2 additions.Spread mixture evenly over biscuits. Dip enoughbiscuits into remaining espresso mixture to cover tiramisu and arrange in single layer over cream cheese. Cover and refridgerate at least 2 hours or overnight.

Combine cocoa powder and remaining 1 tablespoons powdered sugar in a small bowl,sift evenly over tiramisu. Garnish with espresso beans.

Filed under: Desert, Eggless | Tagged: , , , | 16 Comments »

Artichoke and Mushroom Pasta

Posted on September 10, 2008 by meggamoma

Artichokes are such a favorite amongst many of my friends,that I am always searching for or creating new recipes for that great vegetable. I used to think twice before attempting any recipe featuring artichokes but now ,with great frozen artichokes available,life’s a cinch. This super pasta dish comes from  chef Donna Katzl . The only adjustment I have made is sw2itching from Chicken stock to vegetable stock. Also to turn this vegan substitute the dairy products for non dairy,it will not alter it much.

2 servings

6 oz capellini pasta

3 tablespoons olive oil

 

8 oz mushrooms,thinly sliced

2 garlic cloves,thinly sliced

1 teaspoon dried oregano

1 9 oz pack frozen artichoke hearts,thawed,thinly sliced

11/2 cups vegetable stock

2 teaspoons freshly squeezed lemon juice

1 teaspoon lemon zest

1/4 teaspoon dried crushed red pepper

5 tablespoons butter at room temperature

11/2 tablespoons chopped parsley

3/4 cup grated asiago cheese

Cook pasta in pot ofd boiling salted water until tender but firm to bite,drain,toss pasta in 1 tablespoon of oilve oil.

heat 2 tablespoons oil in heavy large skillet over medium high heat,add mushrooms,garlic and oregano;saute till golden,about 4 minutes. Add artichokes;saute 3 minutes. Add stock,lemon juice and zest and crushed red pepper and cook till slightly thickened,about 5 minutes. Add butter;whisk until melted. Add pasta and parsley;toss until pasta is coated and heated through. Add most of the cheese and toss to coat.. season with salt and freshly ground pepper.

Transfer to a heated serving bowl, and sprinkle on the rest of the cheese.

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Herbed polenta

Posted on September 9, 2008 by meggamoma

This is a dressed up version of Polenta. The herbs lend a freshness to this humble dish and the small addition of the heavy cream actuall give this a lightness and creamy mouth feel.Try serving this with any roasted meat,but it is especially great along with roasted lamb,dress it up with Basil oil,loacted on this website.

1 cup assorted fresh herbs(such as mint,tarragon,parsley and basil)

1/4 cup plus 2 tablespoons corn oil

31/4 cups water

1 cup yellow corn meal

1/3 cup whipping cream

Cayanne pepper

Bring small pot of water to boil.Add herbs and blanch5 seconds. Drain. refresh under cold water and drain. place herbs and oil in blender and puree. Cover,chill(can be made 1 day ahead).

Bring water to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal. Cook until thickened,stirring often,about 5 minutes. Add cream. Stir in 1/4 cup herb puree. Serve polenta with salt and cayenne.

Coutsey Bon Appetit

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Maccheroni Filetto di Pomodoro

Posted on September 1, 2008 by meggamoma

recently I visited one of my favorite cities in Massachutes. Boston is brimming with some of the finest restaurants, especially in Italian cusine. The food is just one of the perks of visiting this beautiful city. This recipe comes from Lucia, restaurant and bar. The owner uses De Cecco pasta in this particular dish, a definite thumbs up from me.

1 lb De Cecco pasta

8 ripe plum tomatoes

4 cloves of garlic

2 bay Leaves

3 oz EVOO

fresh basil

salt and pepper

Bring a pot of water to boil. Cut a small cross at the top of the tomatoes(this will make it much easier to remove the skin)

Once the water is boiling,drop the tomatoes in it for less than a minute. Remove them and place in a small bowl with cold water,remove the skins(they should easily peel).

With a good knife,slice them about a 1/4 of an inch thick.

Peel the garlic with the blade of a knife,crush them.

In a skillet,heat up EVOO,add garlic and cook to a golden color. Add chopped tomatoes,the bay leaves and salt and pepper to taste. Put a lid on the skillet and let it simmer for about 10 minutes,(if it gets too dry,add a little of the pasta water to it)

Meanwhile bring a pot of salted water to a boil,put the pasta in and cook to your desired tenderness. When done,drain and put the pasta in the sauce. Saute it for a couple minutes,put in a bowl,add a little parmigiano cheese and fresh basil and it’s ready to eat.

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