Fig & Fennel Caponata with Spaghetti and Meatballs

We have company arriving today, by plane.  That is scary for planning dinner as there is the “relatively on time factor.”  So I decided to make a spaghetti and meatballs recipe that I saw on FoodTV.  Ted Allen made the dish, but he credited Lidia Bastianich for teaching him how to make it.  Yes, I am serving spaghetti and meatballs to guests.  Of course, these are probably the only guests that I can do this for.  My friends love Italian food.  In fact we are all going to Italy together this year.  My friend Carole and I are taking cooking lessons for a week in Italy and then we will tour.  The guys would not sign up for cooking so they can either come later or find some wineries to visit.  Spaghetti with sauce has always been a favorite of mine.  Two of my father’s sisters married Italians.  They would both serve spaghetti and meatballs when you visited them.  We did not get this kind of cooking at our house and I loved it.  Two of their children would not eat sauce on their spaghetti.  I thought they were crazy.  As I said, I was in heaven.  Thank god for company as Jim will not be able to pout through the meal.  He is in heaven here in “Meat and Three” country.   

Ingredients:

Meatballs:

1# ground beef

½# ground pork

½ C freshly grated Parmesan, plus more for garnish

¼ C fresh flat-leaf parsley leaves, chopped

1/3C fresh breadcrumbs

1/3 C chicken stock

1 ½ t kosher salt

½ t cayenne pepper

2 large eggs

2 cloves garlic, finely chopped

3 T EVOO

Gravy:

2 T EVOO

2 ribs celery, chopped

2 medium yellow onions, chopped

1 large carrot, chopped

3 cloves, garlic, chopped

2 bay leaves

1 T tomato paste

1 (28 oz.) can chopped tomatoes

3 quarts chicken stock

2-3 sprigs fresh thyme, tied together with cotton string

½ C fresh basil leaves, chopped

1 # spaghetti

Salt

Directions:

1.       In a large bowl, using your hands mix together the beef, pork, Parmesan, parsley, breadcrumbs, stock, salt, cayenne, eggs, garlic and onions until evenly combined.  Be careful not to over work the mixture; you don’t want to compact the meat too much or the meatballs with be tough.  I used a medium ice-cream scoop and formed 26 meatballs about the size of a golf ball. 

2.       Heat the EVOO in a large Dutch oven over medium heat.  Gently add the meatballs and brown thoroughly on all sides; this will take about 15 minutes.

3.       Transfer to a plate, and refrigerate until you are ready to cook them in the gravy. 

4.       In the same pan, heat the EVOO over medium heat and add the celery, onions, and carrot.  Cook stirring occasionally, until soft, about 8 minutes. 

5.       Add the garlic and bay leaves and cook until fragrant, 1 minute. 

6.       Push the veggies to one side and add the tomato paste, toasting it on the bottom of the pan for 1 minute.  Stir into the vegetables.

7.       Add the tomatoes, chicken stock and thyme, and bring to a boil.  Reduce the heat and simmer very gently, partially covered until thick and significantly reduced, about 1 hour (Mine was 1 1/2hour before I thought it was right.)

8.       Carefully add the meatballs, a few at a time, and simmer, stirring very gently now and then for about 40 minutes. 

9.       Discard the bay leaves and thyme sprigs. 

10.   Add most of the basil and stir, reserving a little to sprinkle over the top for serving.

11.   Cook the spaghetti in a pot of salted boiling water until al dente; follow the directions on the package.  I am using whole wheat pasta. 

12.   To serve, put the pasta into a large serving bowl. Immediately ladle sauce on top and then the meatballs.  Garnish with chopped fresh basil and freshly grated Parmesan.

Actually I let my guests decide how much cheese they want. 

For our appetizer I have a Fig and Fennel Caponata which is a Sicilian condiment.  I used to make this a lot when I first started cooking in large quantities with eggplant and raisins and would can it for company.  I love it.  Jim, well he has no ethnic blood.  Spaghetti is a reach for him.  This recipe is interesting as it uses figs and fennel.  They are two of my favorites.  This is from the Barefoot Contessa again. 

Ingredients: 

3 T EVOO

1 ½ C diced red onion

2 C diced fennel

3 garlic cloves, thinly sliced

1/3 C sherry vinegar

1 C canned crushed tomatoes in puree

8 dried Calmyrna figs, stems removed and ¼” dice

2 ½ T light brown sugar, lightly packed

2 T drained capers

½ C green olives, pitted and coarsely chopped

1 t grated orange zest

Kosher salt and freshly ground black pepper

1/3 C freshly squeezed orange juice

3 T chopped fresh flat-leaf parsley

Grilled bread for serving

Directions:

1.       Heat the EVOO over medium heat in a medium sauté pan. 

2.       Add the onions and fennel and sauté for 7-8 minutes, stirring occasionally, until softened. 

3.       Add the garlic and cook for 1 more minute.

4.       Stir in the vinegar, tomatoes, figs and brown sugar, stirring to coat everything with the tomatoes. 

5.       Stir in the capers, olives, orange zest, 1 ½ t salt and ½ t pepper.

6.       Bring to a boil, then lower the heat, and simmer for 8-10 minutes, until thickened.

7.       Stir in orange juice and parsley. 

8.       Taste for seasonings; the caponata should be highly seasoned.

9.       Serve the caponata warm or at room temperature with slices of grilled bread. 

One orange gives you both the juice and the zest.  This was very easy to make and I think very tasty.  We will see what my guests think.

Remember that great flourless chocolate cake I made last Saturday.  Well, I froze it and defrosted it today.  Carole is a chocoholic.  Well, no one really enjoyed the Caponata as much as I did.  The spaghetti was very good.  Jim wore his dinner.  Everyone enjoyed the chocolate cake.   
Jim served all Italian wines with dinner.  All wines tonight were from Tuscany.  The wine served with the appetizer was a 1988 Nardi, Brunello Di Montalcino.  For dinner we started with a Montegiachi Chianti Classico, 1995.  The second wine was another Brunello di Montalcino, 2001 called Aglieta. 

Ginger Cocktail and Fennel & Garlic Shrimp

Finally got it all together to make this cocktail I have been interested in.  One serving is a little lame and you really need a fine strainer to pour it into the martini glass.  I would do double for one drink.  I freeze my ginger, which makes it really easy to grate, but it is finer and I think made this drink really potent.  This comes from Williams-Sonoma on line.  Put your martini glasses in the freezer for an hour before starting the drink. This is for 1, my opinion, ½.    

Ingredients:

1 knob fresh ginger

1-2 fresh mint sprigs

Ice cubes as needed

1 jigger (1 ½ oz.) vodka

½ pony (1 T) sake

½ t simple syrup (I just use agave)

Lime wedge

Candied ginger strips for garnish

Directions:

1.       Grate the ginger on a rasp.  Measure out 1 ½ t for 1 cocktail.

2.       Chop the mint, but not too finely as it will makes the drink look funny. 

3.       Fill a cocktail shaker ¾ full of ice.

4.       Add vodka, sake, simple syrup, grated ginger and chopped mint.

5.       Cover with the lid and shake vigorously for 10-20 seconds, then strain into the prepared glass.

6.       Squeeze lime wedge into the cocktail, discarding the lime. 

7.       Garnish with candied ginger.

Dinner tonight was shrimp.  I could not do another night of leftover beef.  This is again from the Barefoot Contessa, Foolproof.  I cannot stop cooking from this book as it is so good.  She serves this as a starter, but we ate it as a meal.  I served seaweed salad with it from Costco.  Jim served Kim Campbell  Sauvignon blanc from New Zealand.     

Ingredients:

6 T EVOO

1 C chopped fennel bulb, fronds reserved

3 T minced garlic (9 cloves)

¼ t crushed red pepper flakes

1 # (16-20 count) Shrimp, peeled with tails on

1 T chopped fresh flat-leaf parsley

1 T Pernod

1 t fleur de sel

½ t freshly ground black pepper

French bread for serving (I think it would also be very good served over rice)

Directions:

1.       Heat EVOO in a 12” sauté pan over medium heat. 

2.       Add fennel and sauté for 5 minutes, until tender but not browned.

3.       Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2-3 minutes, until the garlic just begins to color. 

4.       Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and EVOO.  Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side.

5.       Turn the shrimp and cook for 2 minutes on the other side, until they’re pink and just cooked through.  Do not overcook.

6.       Off the heat, sprinkle with parsley, 1 T of chopped fennel fronds, Pernod, fleur de sel, and black pepper. 

7.       Serve it with bread or rice.     

Top Sirloin, Shitake Mushroom Risotto, Broccolini and Chocolate Cassis Cake

I produced a great dinner last night.  And I loved that it was so simple, but tasted delicious.  The main course came from a cookbook call Celebration, Volume 2 It is from the Cooper’s Hawk Winery and Restaurants Group.  Cooper’s Hawk is a Chicago based winery.  They claim to have the largest wine club in America.  We ate in one of their restaurant/wine tasting restaurants while recently home in IN.  It was excellent and that is what inspired me to look in this cookbook for this dinner.  My appetizers were simple.  I had 2 cheeses, one St. Andre and the other goat cheese covered in blueberries.  I had pate, nuts and olives.  Jim served Elyse Zinfandel 2003 from Napa with the appetizers.  The main course was Top Sirloin with masala Rub, Shitake Mushroom Risotto and Broccolini

Ingredients:  (Sirloin)

1 t salt

1 ½ T masala (curry powder)

1 top sirloin roast (about 4 ½#)

Directions:

1.       Preheat oven to 425 degrees.  Have the roast at room temperature.

2.       In a small bowl, use a fork and mix together the salt and masala.

3.       Using your hands, thoroughly rub the spices into the meat.  Let sit at room temperature for about 1 hour. 

4.       Insert an instant-read thermometer into the center of the roast. 

5.       Place the roast in the oven and cook for 25 minutes.

6.       Reduce the heat to 325 and continue roasting until the thermador registers 135 for medium-rare. (Plan on 15-20 minutes per pound.)

7.       When the roast has reached temperature place on a cutting board and let rest tented with aluminum foil for 30 minutes before carving.

8.       Carve the roast against the grain into ½” thick slices and arrange on a warmed platter. 

Ingredients:  (Risotto)

3 T EVOO

1 onion

2 cloves garlic, minced

4 oz. shitake mushrooms, trimmed and diced (buy more than it says on the package as you will not be using the tough stems.  I sliced rather than diced)

1 C Arborio rice

4 C chicken broth, low sodium

1 C red wine

1/3 C grated Parmesan cheese

Salt and freshly ground pepper

Directions:

1.       In a large heavy skillet, heat the EVOO over medium-high heat. 

2.       Add the onion and garlic and sauté until they are translucent, about 3 minutes. 

3.       Reduce the heat to medium-low, push the onion/garlic to the side of the pan and add the mushrooms.  Cover the pan and cook until the mushrooms are wilted, about 10 minutes. 

4.       Add the rice and stir thoroughly with a wooden spoon until it is evenly coated with the oil. 

5.       Add the wine ½ C at a time, stirring after each addition until the liquid has been absorbed.

6.       After the wine is absorbed, continue ½ C at a time with the warmed chicken broth.  (You can do this in the microwave.) This will take about 30 minutes and yes, you will need to be tanding there stirring the whole time. 

7.       Remove from the heat, add the Parmesan and mix well.  Season to taste with salt and pepper.  I used about a teaspoon of salt and pepper.

8.       Keep warm covered in the oven until ready to serve. 

Ingredients: (vegetable)

1 # Broccolini, ends trimmed

¼ C EVOO

½ lemon

Salt and black pepper

Directions:

1.       Just before you are ready to serve, bring 2” of water to a boil in a large skillet with a lid.

2.       Place the Broccolini in the water and reduce the heat to simmer.  Cook until tender crisp, about 5 minutes.

3.       Drain in a colander and transfer to a serving bowl. 

4.       Drizzle the EVOO over the hot Broccolini, then squeeze the juice of the lemon half over the top.  Season with salt and pepper and toss gently to coat the Broccolini evenly with the oil and lemon.   

This meal is so simple and anyone can make it.  You will impress the heck out of anyone who you serve it to.  We started with a Catena Alta Marbec, 1997 from Argentina with the main course.  Jim followed that with Cateau Mont-Redon Chateauneuf du Pape through the remaining meal and with dessert.  Nothing like red wine and chocolate

Dessert 

For dessert I turned to the Barefoot Contessa and her new cookbook, Foolproof.  Chocolate Cassis Cake.  This serves 10-12 and was a little overkill for 4, but I have frozen the remaining cake and will serve it later.

Ingredients:

For the cake

Baking spray with flour, such as Baker’s Joy

12 T unsalted butter

10 oz. bittersweet chocolate, chopped

½ C unsweetened cocoa powder

6 T crème de cassis liqueur

1 t pure vanilla extract

5 extra large eggs, at room temperature

1 C sugar

¼ t kosher salt

For the glaze

6 oz. bittersweet chocolate, chopped

¼ C heavy cream

3 T crème de cassis liqueur

½ t pure vanilla extract

To serve

2 (1/2 pt) boxes fresh raspberries

1 pt fresh strawberries, hulled and thickly sliced

1/3 C sugar

1/3 C crème de cassis liqueur

Directions: (for the cake)

1.       Preheat the oven to 350 degrees.  Spray a 9” round spring form pan with baking spray.  Line the bottom of the pan with parchment paper and spray it again with baking spray.

2.       Melt the butter and chocolate together in a heat proof bowl set over a pan of simmering water, stirring occasionally until smooth.  Set aside to cool for 5 minutes.  Whisk in the cocoa powder, cassis and vanilla.  Set aside.

3.       In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs, sugar, and salt on high speed for 5 minutes, until pale yellow and triple in volume. 

4.       Pour the chocolate mixture into the egg mixture and carefully but thoroughly fold them together with a rubber spatula.

5.       Pour the batter into the prepared pan and bake for 40 minutes, until barely set in the center.

6.       Allow to cool in the pan for 30 minutes and then release the sides of the pan. 

7.       Invert the cake carefully onto a flat serving plate, remove the parchment and cool completely.

For the glaze:

1.       Melt the chocolate and cream together in a heat-proof bowl set over a pan of simmering water.

2.       Stir until smooth.

3.       Off the heat, whisk into the cassis and vanilla.

4.       Allow to cool for 10 minutes and spread over just the top of the cake. 

To serve:

1.       Toss the berries gently with the sugar and cassis. 

2.       Cut the cake in wedges and serve the berries on the side. 

Chicken and Shirataki Noodle Soup

We are having company for dinner tomorrow so I made dessert today.  I think it is a dream dessert, I will blog after we taste it.  Tonight I made another soup.  A friend once asked me what I like to make best and I answered soup.  It is forgiving and you can add anything that seems like an enhancement and it turns out good.  This soup was in the Tennessean.  It introduced Shirataki noodles.  They are made out of a type of sweet potato or tofu, so they are carb free.  If you love pasta and are diabetic, this is the noodle for you.  They are points free on Weight Watchers.  This also said it served 6 and Jim could only eat for 2. 

Ingredients: 

10 C reduced-sodium chicken broth (I used 4 C of my homemade vegetable broth)

2 C shredded carrots

1 large stalk celery, coarsely chopped

3 T minced fresh ginger (I keep my ginger in the freezer and it is so easy to mince frozen)

2 T minced garlic

3 (8 oz.) packages fettuccine-style Shirataki noodles, drained and well rinsed. (I only had 2, so I used 8 C. of stock)

4 C shredded cooked skinless chicken breast

3 T chopped fresh dill (didn’t have dill, I put fresh thyme twigs tied with string in the liquid while it cooked.  Removed before serving)

1 T lemon juice

Salt and pepper to taste

(I added sliced Savoy cabbage, shallots and scallions to the pot)

Directions:

1.       In a Dutch oven over medium heat, bring the broth to a boil. 

2.       Add the carrots, celery, ginger, garlic, onions, and cabbage.  (thyme if using) Cook uncovered, until the vegetables are tender, about 8-10 minutes.

3.       Add the Shirataki and chicken, and then simmer until the noodles are just hot, 2-3 minutes. 

4.       Stir in the lemon juice, then season with salt and pepper.  I used a t of pepper and 1 ½ t salt.

We loved the soup and I have put the remaining in the freezer for a busy day.  The noodles were great.  Jim could not tell the difference between them and regular pasta.  I am going to try them with pasta sauce.   

Spanish Pea Soup with Crispy Ham and Cornbread

We had such a great meal tonight.  The soup comes from Barefoot Contessa’s Foolproof.   It takes seconds to make.  It is very filling.  Serves 6.

Ingredients:

2 T EVOO

½ C chopped shallots (2 large)

1 T minced garlic (3 cloves)

4 C chicken stock

2 # frozen peas

Kosher salt and pepper

6 thin slices Italian Prosciutto

Directions:

1.       In a deep heavy-bottomed saucepan, heat 2 T EVOO over medium heat.  Add the shallots and sauté for 3-5 minutes, until tender and lightly browned. 

2.       Add the garlic and cook for 1 minute more. 

3.       Add the chicken stock, frozen peas, 2 t salt, and 1 t pepper and bring to a boil.

4.       Lower the heat and simmer for 5 minutes. 

5.       Puree with an immersion blender until coarsely pureed.  (I put the pan down in the sink to make sure I do not have green pea all over the kitchen.)

6.       Season to taste. 

7.       Meanwhile, preheat the oven to 425 degrees.  Place the ham in a single layer on a sheet pan and roast for 5-8 minutes, until crisp. 

8.       Serve the soup with a slice of crispy ham on top.

Jim wanted cornbread to go with his soup.  I used a recipe off the Martha White website as I had self rising cornmeal mix and self rising white flour.  It was good, but would have been better with a can of cream corn added.  My cold precluded me from thinking of this ahead of time.

Ingredients:

1 T bacon drippings

¾ C Self-Rising corn meal mix

¼ C Self rising Flour

1 T sugar

1 C buttermilk

3 T vegetable oil

1 large egg, beaten

Directions:

1.       Heat oven to 450 degrees.  Grease an 8” cast iron skillet with bacon drippings; place in oven to heat.

2.       Combine corn meal mix, flour and sugar in a bowl; mix well. 

3.       Add buttermilk, oil and egg; blend well. 

4.       Sprinkle a small amount of corn meal into hot skillet.

5.       Pour batter over corn meal in hot skillet.

6.       Bake 10-15 minutes or until golden brown. 

This meal is low in calories and extremely filling. 

Dr. Oz new Green Drink

If you want to make the new Dr. Oz green drink, realize that he has the world’s most powerful and large blender on earth.  My guess is that he has a Vita-Mix.  I had to use both my food processor to chop the vegetables fine and then the blender in two batches.  My kitchen was green from one end to the other.  He says this is 4 servings.    

Ingredients:   

2 C spinach

½ cucumber

1 quarter of a head of celery

½ bunch flat leaf parsley

3 carrots

2 apples, cored

¼ orange

¼ lemon

¼ lime

1 bunch mint

¼ pineapple

Ice

Directions:

1.       My Waring blender could not handle the chopping.  So I chopped it all in the food processor and then ½ at a time put it in the blender with ice.   

2.       He is unclear, but I peeled the carrots but not the apple.

3.       I squeezed the lemon orange and lime, and just added the juice.  I added the ¼ of the lemon and lime after tasting.