Roasted Brussel Sprouts with Garlic and Pancetta

Roasted Brussel Sprouts with Garlic and Pancetta
Adapted from Gourmet January 2001

Yield: 4 servings
Ingredients
1 lb Brussel sprouts, trimmed and halved (quartered if large)
2 - 4 oz. pancetta, diced
1 garlic clove, minced
1/2 Tbsp olive oil
salt & pepper

Preheat oven to 425. Toss together bruseels sprouts, pancetta, garlic, oil, salt and pepper to taste on a jelly roll pan and spread in 1 layer.  Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes.
Serve warm.

Variation - add half brussel sprouts and half broccoli.

Swedish Meatballs

Emeril Lagasse’s Swedish Meatballs

Yield:4 to 6 servings

Ingredients

1 cup finely chopped red onion, plus 1/2 cup

4 1/2 tablespoons unsalted butter

3/4 pound ground chuck

3/4 pound ground pork

1 3/4 teaspoons salt

1/2 teaspoon freshly ground black pepper, plus 1 pinch

1/4 teaspoon ground allspice

1/8 teaspoon ground nutmeg

1 cup plain dried bread crumbs

1/2 cup whole milk

1/4 cup heavy cream, plus 3/4 cup

1 large egg, lightly beaten

4 tablespoons all-purpose flour

3 1/2 cups beef stock or 2 (14-ounce) cans reduced-sodium beef broth

1/4 cup + additional lingonberries (in a jar)

Directions

In a medium skillet over medium-high heat, saute 1 cup of the onion in 1 1/2 tablespoons of the butter until soft and light golden brown, 4 to 6 minutes. Set aside to cool, then add the onion to a medium mixing bowl along with the ground chuck, ground pork, 1 1/2 teaspoons of the salt, 1/2 teaspoon of the pepper, the allspice, and the nutmeg.

In a small mixing bowl, combine the bread crumbs with the milk and 1/4 cup of the cream, and allow to sit until the bread crumbs are soft, about 5 minutes. Add the bread-crumb mixture and the beaten egg to the meat mixture and, using clean hands, mix well to thoroughly combine.

Using a tablespoon measure as a guide, scoop the meat mixture into small meatball portions, about 1 heaping tablespoon each. Using lightly damp clean hands, roll the meatballs until they are smooth and round. Transfer to a large plate or baking dish while you form the remaining meatballs.

In a medium skillet, heat 1/2 tablespoon of the remaining butter until foamy. Add one-third of the meatballs and cook, turning frequently, until the meatballs are browned on all sides, 6 to 8 minutes total. Using tongs or a slotted spoon, transfer the cooked meatballs to a Dutch oven or heavy large saucepan and repeat with the remaining meatballs, adding another 1/2 tablespoon of butter to the skillet before each batch.

Add the remaining 1 1/2 tablespoons of butter and the remaining 1/2 cup onion to the skillet and cook until the onion is soft, about 4 minutes. Add the flour and cook, stirring constantly, for 2 minutes. Whisk in the beef broth little by little and cook until the sauce is smooth and thick, about 4 minutes. Transfer the sauce to the Dutch oven or large saucepan and add the remaining 1/4 teaspoon salt, a pinch of black pepper, the remaining heavy cream, and the lingonberries. Bring the contents of the Dutch oven or large saucepan to a gentle boil over medium-high heat, then reduce the heat so that the sauce just simmers. Stir very gently to combine ingredients once the meatballs have cooked a bit; be careful not to break up the meatballs. Cook, uncovered, for 45 minutes to 1 hour, until the meatballs are very tender and the sauce is thick and flavorful. Serve with boiled potatoes or buttered egg noodles, and lingonberries (available in a jar.).

Vanilla Sugar Cookies

Vanilla Sugar Cookies

Makes 3 – 4 dozen

2 ½ cups all purpose flour

1 tsp baking powder

1 cup softened butter

1 cup sugar

2 egg yolks

¼ tsp salt

3 tsp vanilla

Cream butter with sugar until light and fluffy, at least 4 minutes.

Add yolks, vanilla, and salt. Beat well.

Add baking powder and flour.

Mix well.  In the beginning, the mix will seem crumbly.  Keep mixing and it will start to stick together more and form into a dough. 

Divide cookie dough in half. Form into 2 disks.

Refrigerate at least 1 hour.

Roll out to about 1/8 inch thickness on a floured cutting board or between wax paper.  (1 disk at a time while keeping the other in the fridge.)

Cut out shapes. Bake 350 degrees until desired doneness (anywhere from 6 – 10 minutes.)