David’s Sunday Afternoon Meatball & Escarole Soup Keywords: soup/stew 6072216 Ingredients 1 chicken or duck carcass chicken broth or chicken bouillon (enough liquid to cover the carcass) Oregano Salt 1lb ground lamb or beef 2 Eggs 2 slices of bread, crumbled 3/4 cup parmesan, grated garlic zest of 1 lemon 1 head Escarole Instructions For the Broth Boil a chicken or duck carcass in chicken bouillon or broth to make a doublerich stock. The longer the better. Add a little oregano and salt to taste. Refrigerate, then skim off fat from top of pot. *Alternatively, use good quality boxed chicken broth. For the Meatballs In a mixing bowl combine 1 lb. ground lamb or beef with 2 eggs, 2 slices crumbled bread, 3/4 to 1 c. parmesan grated, garlic, lemon zest. Mix until well incorporated. Roll into ping pong ball or smaller size. In a skillet over high heat brown the meatballs, turning 3-4 sides. Set aside. For the Soup Tear up 1 entire head escarole into 3-4 inch pieces. Add meatballs and escarole into broth at same time. Bring to a simmer over medium to medium-high heat, then turn it off. Let sit for a little while, then ladle into deep bowls. Serve with some crusty bread, and maybe some roasted poultry meat, along with a big leafy green salad (spinach would be nice). Powered by Recipage
from CSA basketeer Michelle’s award-winning food blog, http://foodieisthenewforty.com/ I started with 2 patty pans and 2 magda squash. Shredded it up in my food processor, along with a small spring onion, also from Tecolote. Added in two eggs, a cup of shredded cheddar cheese, and a whole cup of flour. The (source) recipe calls for only 1/4 c of flour and suggests that the batter will be “almost a dry mix” at this point. But even after a full cup of flour, it wasn’t even close to being dry. So I did what most home cooks would do; I cheerfully ignored the recipe and started frying flattened spoonfuls in a skillet with a little peanut oil. It worked. Katie’s note: We made these last night. Topped with sour cream and oodles of diced garlic chives. I used about 7 squash and 4-5 eggs. Delicious!
From Monday basketeer Stephanie Johnson. Hi Katie, Here’s the recipe for the souffle. It was really good; cheesy and tangy! I love sorrel. I had never even seen sorrel before I got my first Tecolote bunch however many years back it’s been. It was actually quite easy to make, I hope lots of people will try it! Love, Stephanie Sorrel Soufflé (Adapted from Mark Bittman’s Cheese Soufflé in How to Cook Everything) 4 Tbsp. (1/2 stick butter), plus 1 teaspoon ¼ cup flour 1½ cups milk, warmed until hot to the touch 6 eggs, separated Salt and freshly ground black pepper to taste Dash cayenne or 1/8 tsp. dry mustard 1 cup grated Parmesan or other hard cheese, like aged asiago, Pecorino Romano I small shallot, minced 1 cup sorrel puree (1 bunch, stemmed and sautéed in 1 Tbsp. olive oil until it becomes a puree Preheat the oven to 400°. Use the teaspoon of butter to grease a 2-quart soufflé dish or other deep baking dish, such as a Corningware-type dish. If you want to make individual soufflés, use a little more butter and grease four 1 ½ – to 2-cup ramekins. Place a medium saucepan over medium heat and add the remaining butter. When it foams,add the flour and turn the heat to medium-low. Cook, stirring, until the mixture darkens a bit, about 3 minutes. Whisk in the milk a little at a time to avoid lumps, and then cook until the mixture is thick, just a minute or two longer. Turn off heat and stir in the egg yolks, salt, pepper, cayenne or mustard, cheese, shallots and sorrel puree. Beat egg whites with a pinch of salt, just until they hold soft peaks. Stir a couple of spoonfuls of the beaten whites into the batter, and […]