Grandma’s Swedish Meatballs and Lingonberry Sauce

May 9, 2013

Author: Chef Zane Holmquist

Watch Video Here. 

The Holmquist family came to Utah at about 1910, as Mormon immigrants to Utah as Mormon pioneers they got homestead land from the church and had a dry farm. They went from being boat builders, building motors and engines for boats, to farming and a few had cattle. They eventually moved to Salt Lake City. But the family came here because of their religious beliefs and then ended up going back to Sweden for a while as missionaries and then returned to Utah. But a big group of Utahans are Swedish and all the Utah Holmquists are related and one family.

Ingredients:

Swedish Meatball Mixture:

2 lbs ground pork

1 lb ground veal

1/2 yellow onion

10 springs parsley

2 oz. Utah honey

Kosher salt/ pepper to taste

2 whole eggs

1/4 cup Panko bread crumbs

Lingonberry Sauce:

8 oz. of lingonberry jam

3 cups veal demi-glaze (can be found in specialty food stores)

3/4 cup heavy cream

*Combine all ingredients, simmer and reduce until sauce has a nappe consistency.

Preparation:

Small dice the yellow onion, pick parsley leaves from stems and finely chop.

Combine all ingredients together, mix thoroughly and place in refrigerator to rest overnight.

Roll mixture into 1 inch uniform meatballs. Place meatballs, evenly spaced, on a non-stick sheet pan.

Cook at 300 degrees Fahrenheit for approximately 8-10 minutes. Remove from oven and place in lingonberry sauce.

Serve & Enjoy!

Mother’s Chicken Escarole Soup with Matzo Balls

July 16, 2012

Author: Joan Nathan

My ninety-eight year old plus mother loves order and hates chaos. She is precise and unwavering about everything – the way she runs her family, her house, her kitchen. And for her, there is only one way to prepare for holidays: she cooks a week, two weeks, sometimes a month ahead, freezing the rugelach, the chicken, the plum pies, but never, never the matzo balls.

Just before she turned 90, my mother switched from using a whole chicken, to chicken legs in her chicken soup because she finds more flavor in the legs, and besides, the legs are often on special in her supermarket. From an Italian restaurant in Providence, she learned to swirl in escarole at the last minute, before she adds her matzo balls.

Ingredients:

6 whole chicken legs

20 Cups water

2 celery stalks sliced into 2 inch chunks

2 whole carrots cut into 2 inch chunks

1 large onion peeled and quartered

1 parsnip cut into 2 inch chunks

2 Tablespoons chopped fresh dill

2 Tablespoons chopped fresh flat leaf parsley

Salt and freshly ground pepper to taste

8 Ounces escarole

Matzo Balls

3 Tablespoons chicken fat or vegetable oil

6 Large eggs, separated well beated

1 teaspoon salt

1/4 teaspoon grated nutmeg

1 3/4 Cup(s)s matzo meal

1 tablespoon chopped fresh flat leaf parsley

12 Cup(s)s water

Preparation:

To Make the Soup:

1. Put the water in a soup pot, add the chicken legs and bring the water to a boil Simmer slowly for 2 hours, uncovered, skimming off the fat and foam as they rise to the top of the soup.

2. After 2 hours, add the celery, carrots, onion, parsnip, dill and parsley. Continue cooking slowly, uncovered, for another hour.

3. Set a strainer over a large bowl and strain the soup. Season it to taste with salt and pepper. Refrigerate the soup, covered, overnight.

4. The next day peel off the layer of fat that has formed on the soup’s surface. Bring the soup to a boil in a large pot (or freeze it for another day). Before serving, swirl in the escarole and add the matzo balls (recipe follows), cooking for a few minutes.

To Make the Matzo Balls:

1. In a medium bowl, mix the chicken fat or vegetable oil with the eggs, salt, nutmeg, matzo meal and parsley. Refrigerate for a few hours or overnight.

2. Bring the water to a boil in a large pot. Take the matzo mix out of the refrigerator and, after dipping your hands into a bowl of cold water, gently form balls the size of large walnuts. Add salt to the water, and drop in the balls. Simmer slowly, covered, for about 20 minutes, remove from water with a slotted spoon, and add to the soup.

Shiitake Mushroom and Barley Soup

December 26, 2012

Author: Akasha Richmond

Akasha is a self-trained chef and artisan-style baker who has been cater­ing events in Los Angeles and other parts of the coun­try for over twenty years. She began her pro­fes­sional career at the Golden Temple, a now defunct but once pop­u­lar veg­e­tar­ian restau­rant in Los Angeles. It was in this kitchen that Akasha dis­cov­ered her pas­sion for mak­ing deli­cious dishes with good-for-you ingre­di­ents. After the Golden Temple she became Michael Jackson’s per­sonal and con­cert tour chef. AKASHA is her first restau­rant ven­ture, the result of a vision she has had for many years.

Her cook­book HOLLYWOOD DISH includes tales of Hollywood’s 100-year pas­sion for organic foods and healthy lifestyles and sto­ries of her favorite cook­ing expe­ri­ences: mak­ing hol­i­day din­ners for Billy Bob Thornton, cater­ing par­ties for Pierce Brosnan, pro­duc­ing events at the Sundance Film Festival, and work­ing as a pri­vate chef for Barbra Streisand.

She lends her time and exper­tise to groups such as Share Our Strength, Environmental Media Association, Common Threads and Pediatric Aids. She has appeared on The Food Network (The Best Thing I Ever Ate), Access Hollywood, Entertainment Tonight, Planet Green, and nation­wide news programs.

Ingredients:

2 cups water

2 ounces dried porcini or other dried mushroom

1 tablespoon butter or olive oil

1 large onion, finely chopped

1 large or 2 small shallots, finely chopped

2 leeks, pale green and white parts only, cleaned, and finely chopped

8 ounces shiitake mushrooms, stems wiped clean, trimmed and sliced

2 quarts chicken or vegetable stock

2 celery ribs, finely chopped

1 large carrot, diced

1 large parsnip, diced

1/2 cup whole barley

1 bay leaf

1 teaspoon fresh thyme leaves

Kosher salt to taste

Freshly ground black pepper to taste

Chopped flat leaf parsley, for garnish

Preparation:

Bring the water to a boil in a 1-quart saucepan. Add the porcini mushrooms, turn off the heat and cover.

Let sit for 20 minutes or until the mushrooms are soft. Drain, reserving the liquid, and finely chop the mushrooms.

Heat the butter in a large stockpot over medium-high heat. Add the onion, shallots, and salt. Cook for

about 5 minutes or until the onions are translucent and fragrant. Lower the heat to medium, add the

leeks, and cook for another 3 minutes. Add the shiitakes and the soaked porcini and cook another 5-8

minutes, stirring often, until the mushrooms are well cooked.

Add the stock, celery, carrots, parsnips, barley, bay leaf, and thyme. Bring to a boil, and then reduce to a simmer. Cook for one hour or until the barley is tender. Season with salt and pepper to taste. Garnish with the chopped parsley.

Pressure Cooker Stew for Sukkot: Oxtail Soup

April 9, 2013

Author: Kitchen Tested

Originally published in Kitchen Tested.

Ingredients:

2 lbs. beef oxtail

6-8 marrow bones

1 package frozen mixed vegetables

2 large carrots, chopped

2 stalks celery, chopped

1 parsnip, chopped

1 turnip, chopped

1 onion, chopped

1 bunch fresh parsley

1 bunch fresh dill

1/2 cup barley

1/4 cup split peas

1/4 cup elbow macaroni

2 potatoes

2 Tbsp onion soup mix

2 tsp salt

1 tsp sugar

Preparation:

In a pressure cooker, place the frozen mixed vegetables, carrots, celery, parsnip, turnip, onion, parsley and dill.

Rinse the barley and split peas and add to the pressure cooker.

Add all remaining ingredients and cover with water. Close the pressure cooker.

Bring water to a boil (should take around 20 minutes) then cook for 15 minutes.

Note: if you don’t have a pressure cooker, you can make this soup in a regular pot. Just boil the soup for 1-2 hours.

Roasted Cauliflower and Chickpeas with Mustard and Parsley

April 4, 2014

Author: Michelle Berkowitz

Ingredients:

14-ounce can chickpeas, rinsed and drained and dried in a kitchen towel

1 head of cauliflower, outer leaves removed and discarded (or slice and saute them with garlic – they’re surprisingly delicious!), cut into bite-sized florets

Extra virgin olive oil

Coarse sea salt

1 tablespoon Dijon mustard

1 tablespoon seeded mustard

1 tablespoon white wine vinegar

Freshly ground black pepper

1/4 cup chopped Italian Parsley

Preparation:

1. Preheat the oven to 400 degrees F

2. Toss the chickpeas and cauliflower together in a large roasting pan

with

3 tablespoons of olive oil and a big pinch of salt. Roast, stirring now and then, until everything is dark and the cauliflower is quite soft, about 45 minutes.

3. Meanwhile, whisk together the mustards, vinegar, and 1/4 cup of olive oil with a big pinch of salt and a few healthy grinds of black pepper.

4. While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley.

5. Serve warm or at room temperature.

Posted in Side Dishes

Tags: cauliflower, chickpeas, mustard, olive oil, parsley, sea salt, vinegar

Pasta E Fagioli

July 28, 2014

Author: C Grillo

Ingredients:

1/2 bag of Great Northern beans

1/2 bag Pinto beans

1/4 cup lentils

1/4 cup split peas

1 tsp parsley

1 stalk celery (chopped)

1 cup crushed tomatoes

1 carrot (chopped)

1 large onion (chopped)

1/2 stick margarine or butter

salt to taste

1 cup broken spaghetti noodles (cooked)

1 box frozen spinach OR broccoli

Directions:

Wash and drain Great Northern & Pinto beans and add to pot. Fill the pot 3/4 full with water

Add parsley, carrots, onions, tomatoes & salt to pot. Bring to a simmer (partially covered) for 3/4 hour.

Add lentils and split peas and Oleo (margarine/butter) and cook for another 3/4 hour – stir a little every so often.

Cook separately frozen spinach or broccoli and spaghetti – add to pot when finished (Split peas should be soft) adjust salt to taste and serve.