Spaghetti with Stuffed Meatballs

Ingredients:

• 1/3 cup milk
• 1 cup fresh bread crumbs
• 1 lb. ground pork
• 1 lb. ground veal
• 1 lb. ground beef
• 1/3 cup minced fresh flat-leaf parsley, plus more
  for garnish
• 3 eggs, lightly beaten
• 3 garlic cloves, minced
• 1 3/4 tsp. kosher salt
• 1/2 tsp. freshly ground pepper
• 1/3 lb. mozzarella or provolone cheese, cut into
  1/2-inch cubes
• Olive oil for frying
• About 6 cups tomato sauce (see related recipe
  at left)
• 2 lb. spaghetti, cooked and drained
• Grated Parmigiano-Reggiano cheese for serving

Directions:

In a large bowl, combine the milk and bread crumbs. Add the ground pork, veal, beef, the 1/3 cup parsley, the eggs, garlic, salt and pepper. Mix briefly with your hands. Form the mixture into 2-inch balls. Press a mozzarella cheese cube into the center of each ball, sealing it inside.

In a large electric skillet set on medium-high heat, heat 1/2 inch of oil until almost smoking. Add the meatballs and cook until browned, about 1 minute per side. Transfer to a paper towel-lined tray.

Discard the oil in the pan. Pour the tomato sauce into the pan and bring to a simmer over medium-high heat. Add the meatballs, reduce the heat to medium-low, cover and simmer until cooked through, about 30 minutes. Uncover and cook for 10 minutes more.

Put the pasta in a warmed large, shallow bowl. Top with the sauce and meatballs and garnish with parsley. Serve immediately and pass the Parmigiano-Reggiano cheese at the table. Serves 10 to 12.

Williams-Sonoma Kitchen.

Thai Chicken Soup with Coconut and Lemongrass

Ingredients:

6 cups good-quality chicken stock (Serves 2 as the main entree, or 4-6 as an appetizer)

1-2 chicken breasts, sliced, OR 1-2 cups roasted chicken or turkey

1 lemongrass 1 stalk, OR 3 Tbsp. frozen prepared lemongrass

4 kaffir limes leaves (fresh or frozen)

1 cup shiitake mushrooms, sliced

1 thumb-size piece galangal or ginger, grated

1-3 fresh red chilies, minced (to taste), OR substitute 1/2 to 3/4 tsp. dried crushed chili

1/2 to 1 can good-quality coconut milk

2 Tbsp. lime juice

2+ Tbsp. fish sauce

1 tsp. brown sugar (optional, according to taste)

handful fresh coriander leaves

handful fresh basil leaves

3 spring (green) onions, sliced

optional: other vegetables, like sliced bell pepper or cherry tomatoes

optional: *wheat or rice noodles, if serving as the main course (see tip below)

Preparation:

· Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot.

· Place chicken broth in a large soup pot over medium-high heat. If you have leftover chicken or turkey bones, add those too. Bring to a boil.

· Add fresh chicken (or leftover chicken or turkey) and mushrooms. Also add the prepared lemongrass (including upper stalk pieces), plus kaffir lime leaves and fresh chili. Boil 5-8 minutes, or until chicken is cooked.

· Turn heat down to medium. Add the galangal or ginger, 1/2 can coconut milk, the fish sauce, and extra vegetables (if using). Stir well. Simmer gently 1-2 minutes.

· Turn heat down to minimum. Add lime juice and stir.

· Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with salty, adding more fish sauce if not salty or flavorful enough (1 Tbsp. at a time). If too sour, add the sugar plus a little more if you need it. If too spicy, or if you'd like it creamier, add more coconut milk. If not spicy enough, add more chili.

· Ladle soup into serving bowls. Sprinkle a little fresh coriander, basil, and spring onion over each bowl.

*Tip: If Serving with Noodles, I find it's best to prepare them separately from the soup, otherwise the soup becomes too thick (due to the starch from the noodles). Also, your leftovers will taste better this way. Enjoy!

Chicken Noodle Tossed with Greens

Makes: 4 servings

Start to Finish: 20 minutes

ingredients

• 4 cups water
• 6 oz. medium rice sticks (noodles)
• 1 Tbsp. olive oil
• 2 Sweet Spice-Rubbed Chicken breast halves, thawed and sliced
• 2 Tbsp. lime juice
• 2 Tbsp. soy sauce
• 1 medium green onion, sliced
• 1 cup arugula leaves
• 1/2 cup packed basil leaves
• 1/4 cup lightly packed cilantro leaves
• Crushed red pepper (optional)

directions

1. Bring water to boiling. Place noodles in large bowl. Add boiling water. Let stand 10 minutes or until tender. Drain and transfer to a large bowl.

2. In large skillet heat olive oil over medium-high heat. Add chicken. Reduce heat to medium. Cook and stir for 2 minutes or until heated through. Remove from heat. Stir in lime juice, soy sauce, and green onion. Transfer to noodles in bowl. Add arugula, basil, and cilantro to noodles. Toss to combine. Sprinkle crushed red pepper. Makes 4 servings.

Orecchiette with Sausage and Broccoli Rabe

Ingredients

• 2 bunches broccoli rabe, stems trimmed
• 1 pound orecchiette pasta
• 3 tablespoons olive oil
• 1 pound turkey Italian-style sausage, casings removed
• 3 garlic cloves, minced
• Pinch dried crushed red pepper flakes
• 1/4 cup grated Parmesan

Directions

Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute. Transfer the broccoli rabe to a large bowl of ice water to cool, saving the cooking water. Bring the reserved cooking water back to a boil.

Heat the oil in a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a spoon, until browned and juices form, about 12 minutes. Add the garlic and red pepper flakes, and saute until fragrant, about 2 minutes.

Meanwhile, when the reserved cooking water is boiling, add the orecchiette and cook until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes.

Strain the broccoli rabe and add it to the pan with the sausage mixture and toss to coat with the juices. Add the pasta to the skillet. Stir in the Parmesan and serve immediately.

Honey-Ginger Glazed Salmon with Arugula Salad

Honey-Ginger Glazed Salmon with Arugula Salad If sage honey isn't available, substitute alfalfa or another light-colored, mild honey. For bolder flavor, try a dark honey, such as gallberry. Yield: 4 servings (serving size: 1 fillet and about 1/2 cup salad) 2/3 cup sage honey 1/4 cup fresh lemon juice, divided 2 tablespoons warm water (100° to 110°) 1 1/2 teaspoons grated peeled fresh ginger 1 garlic clove, minced 4 (6-ounce) skinless salmon fillets (1 inch thick) 1/2 teaspoon salt, divided 1 tablespoon olive oil 1/4 teaspoon freshly ground black pepper 4 cups trimmed arugula Preheat oven to 350°. Combine honey, 2 tablespoons juice, water, ginger, and garlic in a small bowl, stirring with a whisk until blended. Pour honey mixture into a 13 x 9-inch baking pan; arrange fish in pan, skinned side up. Let stand 20 minutes. Turn fish over; sprinkle fish with 1/4 teaspoon salt. Bake at 350° for 7 minutes. Remove from oven. Preheat broiler. Brush fish with honey mixture; broil 7 minutes or until fish is browned and flakes easily when tested with a fork or until desired degree of doneness. Combine remaining 2 tablespoons juice, remaining 1/4 teaspoon salt, oil, and pepper in a medium bowl; stir with a whisk until blended. Add arugula; toss gently to coat. Serve salad with fish. Wine note: Honey intensifies the rich meatiness of salmon in this dish, which requires a clean, crisp wine. I love Havens Albariño 2004 from Napa Valley, California ($24). (Albariño is a Spanish white grape.) -Karen MacNeil CALORIES 396 (38% from fat); FAT 16.6g (sat 3.6g,mono 8.2g,poly 3.6g); IRON 1.1mg; CHOLESTEROL 87mg; CALCIUM 56mg; CARBOHYDRATE 25g; SODIUM 378mg; PROTEIN 36.9g; FIBER 0.5g Cooking Light, OCTOBER 2005

Steak With Parmesan Butter, Balsamic Glaze, And Arugula

Steak With Parmesan Butter, Balsamic Glaze, And ArugulaBon Appétit | October 2008

Simple and sophisticated. Yield: Makes 2 servings Active Time: 20 minutes Total Time: 20 minutes 2 tablespoons grated Parmesan cheese plus Parmesan cheese shavings 1 1/2 tablespoons butter, room temperature 1 12-ounce rib-eye steak 1 teaspoon olive oil 1/4 cup balsamic vinegar 1/4 cup finely chopped shallots 1/2 teaspoon (packed) dark brown sugar 4 cups (lightly packed) arugula 2 large lemon wedges Mix grated cheese and butter in small bowl. Season generously with salt and pepper; set aside. Sprinkle steak generously with salt and pepper. Heat oil in medium skillet over medium-high heat. Add steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plate. Add vinegar, shallots, and sugar to skillet; boil until reduced to glaze, stirring constantly, about 1 minute. Divide arugula and Parmesan shavings between 2 plates. Squeeze lemon over. Slice steak; place atop arugula. Top steak with Parmesan butter. Drizzle lightly with glaze. Per serving: 505.27 Calories (kcal), 60.1 % Calories from Fat, 33.74 Fat (g), 14.77 Saturated Fat (g), 181.86 Cholesterol (mg), 10.27 Carbohydrates (g), 0.88 Dietary Fiber (g), 6.65 Total Sugars (g), 9.39 Net Carbs (g), 37.62 Protein (g) Nutritional analysis provided by Bon Appétit

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Mango Chutney Pork Tenderloin

Easy Makin' Easy Munchin' Mango Chutney Pork Tenderloin

Ingredients:
1 pork tenderloin (or however many you want, depending on the crowd)
ground Cumin
Kosher Salt
Mango Chutney (courtesy of the virginia chutney company http://virginiachutney.com/index.php)
or you can use any other chutney. Spicy Plum Chutney also works
olive oil

Directions:
Sprinkle kosher salt on the tenderloin(s). (This should make the meat more tender).
Then rub the whole loin with cumin so it covers it. Let the loin sit in the fridge with this seasoning for 10 mins or so.
Next, brush the chutney on all sides of the loin.
Preheat oven to 400 degrees while the loin tenderizes/ soaks up the chutney.

Just as the oven starts to approach 400, use a grill pan on the stovetop to sear the 'loin.
(Do this by heating up some olive oil in the grill-skillet and then searing the loin on both sides.
This will give it some nice "markings" before it goes in the oven, and also it will help with the grilled chutney flavors.)

Once you've got the markings on the loin and it's grilled on the outside, put it in the oven in one of those pyrex baking things. Cook in the oven at 400 for 20 minutes and then judge how much longer it needs heat before you take it out. It can range between 25 and 50 minutes depending on size of loin.