Party Cheese Balls

I saw this recipe in the latest Food Network Magazine.  These might be fun for New Years with some different flavored crackers.  They will look pretty on the plate as well.

Mix 8oz. softened cream cheese with 1 tsp. Worcestershire sauce, 1/2 tsp.grated lemon zest, and 1 C. shredded firm cheese like cheddar, parmesan, pepper jack, or gouda.  Season with salt and pepper.  With moistened hands, form into 1 inch balls; chill 4 hours, then roll in toppings.  Suggested toppings are  chopped pistachios, chives, tarragon, hulled pumpkin seeds, bacon with paprika, almonds, and black and white sesame seeds.

Beef, Bacon and Lentil Soup

I found out a couple of weeks ago that I really like lentils.  Here is a new soup recipe to try.  If you are looking for less calories, you can either skip the bacon or just add 4oz. because the flavor will really be enhanced by the bacon.  I'll report back once I have tried this.

1 1/2 C. dried lentils
5 C. cold water
8oz. bacon, diced
1lb. ground chuck
1 large onion, chopped
1/2 C. chopped bell pepper
1 large carrot, chopped
1 large tomato, chopped
1 1/2 tbsp. butter
1 1/2 tbsp. flour
2 C. warm water mixed with 1 tsp. beef soup base
1 1/2 tsp. salt
1/8 tsp. pepper
1 tsp. Forward (optional)
2 tbsp. vinegar

Combine the lentils and water in a soup pot and bring to a boil.  Lower the heat, cover and immer for 45 minutes.  While the lentils simmer, brown the bacon in a skillet and remove to a paper towel lined plate to drain.  Discard the bacon drippings.  Add the ground chuck to the skillet and cook until browned.  Drain well.  Add teh beef, bacon and vegetables to the lentils.  Melt the butter in the skillet and blend in the flour, and then add the salt, pepper, forward and vinegar.  Cook, stirring constantly, until thickened and bubbly; about 3 minutes.  Pour in the water mixed with beef soup base, stir well to blend, then add to the soup pot and bring to a boil.  Lower the heat, cover and simmer for 1 1/2 to 2 hours or until the flavors are well blended.

Sweet Potato Casserole

Add this to your menu for Thanksgiving.  In the Penzey's catalog it is described as dessert AND a vegetable serving.  Thanksgiving is wonderful, isn't it?  We talked some today about sweet potatoes being made sweet or savory.  I like them both ways and cannot figure out how it took me 40 years to figure out that I like them.

3 medium sweet potatoes (1.5lbs or so)
1/2 C. cream (half and half works fine as well)
1/2 C. light brown sugar, packed
1/2 C. white sugar
2 tsp. cinnamon
1/8 tsp. ground cloves
1/4 tsp. ginger
1/4 tsp. nutmeg
1-2 tsp. vanilla
1-2 tbsp. all purpose flour
1/2 C. butter, melted
2 eggs, beaten

Topping
1/2 C. all purpose flour
1 C. chopped pecans
1 C. light brown sugar, packed
5 tbsp. butter, melted

Preheat the oven to 400 degrees.  Poke a few holes in the sweet potatoes with a fork.  Bake for 1 hour or until fork tender.  Remove from the oven and let cool.  Turn the oven down to 350 degrees.  Cut open the sweet potatoes and scrape the insides into a large bowl.  Mash the potatoes.  Add the cream and mix thoroughly until creamy.  Add the brown and white sugar and mix well.  Add in the spices, flour and melted butter and mix well.  Add the eggs and mix again.  Spoon the mixture evenly into a 9x9 inch pan.  Set aside.  In a medium bowl, combine all of the topping ingredients.  Stir until crumbly.  Spoon the topping mixture evenly on top of the sweet potato mixture.  Bake at 350 degrees for 30 minutes until topping is bubbling and brown, let cool for at least 10 minutes and serve.

Grilled Seasonal Fruit with Gelato and Balsamic Glaze

We made this at our grilling class and I didn't love the grilled pears.  I think that they needed to be more ripe but on the other hand, softer pears might have disintigrated while on the grill.  We used Comice pears and even after grilling, they were crunchy.  They were sweet though.  The pears were served with some vanilla gelato with a balsamic cream that they sell at The Chopping Block.  I am guessing you could have drizzled some regular balsamic vinegar on the dish.  Top them with chopped, toasted pistachios.  Watch your fingers when you chop them!

1lb. seasonal fruit, prepared as needed
1 tbsp, extra virgin olive oil
1 tsp. orange zest
Gelato
Cream of balsamic
1/4 C. unsalted pistachios, toasted and rough chopped

Heat a gas or charcoal grill over medium heat

Toss the fruit with the olive oil and orange zest.  Grill the cut sides down until caramelized.

Place the fruit in a bowl, top with a scoop of gelato, drizzle with cream of balsamic, and top with a sprinkling of pistachios.

Roasted Garlic and Parmesan Bread

This was a side we made (yep, on the grill) at our class.  I personally could eat a loaf of this all by itself.  It was delicious with the Parmesan but try it sometime with some Machego cheese for an extra bite; you won't be disappointed.  You can also do this in a pizza oven or your regular oven.

1 loaf Italian bread of French baguette
1 1/2 sticks butter @ room temperature
8 cloves roasted garlic (see note below)
Salt and pepper to taste
2 C. Parmesan cheese, grated

Preheat a pizza oven or gril to medium high heat.  For an indoor oven, preheat to 400 degrees.

Cut the baguette in half lengthwise and place on a sheet of foil.

Mix together the softened butter, roasted garlic, salt and pepper in a bowl.  Brush the cut side of the bread with the butter mixture and top with the Parmesan cheese.

Place the bread in a pizza oven and bake until the cheese is bubbly and golden brown; 12 to 15 minutes.

Cut into slices and serve warm.

Note: To roast garlic, slice the top off of a whole head of garlic to expose the cloves.  Place it on a sheet of foil and drizzle with a tablespoon of olive oil.  Wrap the foil around the head of garlic and bake at 350 degrees for 40 to 50 minutes until the cloves are soft and a light golden color.

Rosemary Grilled Pork Chops with Roasted Peppers, Capers and Pine Nuts

This was the main dish at our grilling class.  We started by roasted the peppers on the grill and making a relish.  Then we grilled beautiful bone in pork chops.  If you have room for only one herb, get yourself a rosemary plant.  It is fabulous with pork chops but good with chicken, on focaccia, chopped fine in sauces, you name it.  This dish was delicious, the pork practically melted in your mouth.

2 red peppers
2 yellow peppers
2 sprigs rosemary, stems removed, rough chopped
2 tbsp. sea salt
2 tbsp. extra virgin olive oil
4 bone in pork chops
2 tbsp. capers
2 tbsp. basil, chiffonade
1/4 C. pine nuts, toasted
Extra virgin olive oil and balsamic vinegar to taste

Heat a gas or charcoal grill over medium high heat.

To roast the peppers, place them whole onto the grill grates and cook, turning occasionally, until all sides are charred.  Place the peppers in a bowl and cover with plastic wrap.  Allow the peppers to steam for about 10 to 15 minutes.

Remove the blacked skins from the peppers and discard.  Cut the peppers into strips, removing any seeds, and place in a bowl.  Set aside while preparing the pork chops.

Reduce the grill to medium heat.

Placed the chopped rosemary and salt in a mortar and pestle and grind until you have a powdery consistency.

Brush the pork chops with olive oil and season with the rosemary salt.

Grill the pork chops on the first side until you have well distinguished grill marks, about 2-3 minutes.  Give the chops a 90 degree turn to achieve a diamond grill pattern and continue to grill until well marked.

Flip the pork over and repeat.  Continue to cook until the pork reads 135-140 degrees on a meat thermometer.  Allow the pork to rest for about 5 minutes before serving.

While the pork rests, finish the pepper salad.  Toss the roasted peppers with the capers, basil, pine nuts, olive oil, balsamic vinegar, salt and pepper.

Set the chops on a bed of the roasted pepper salad and serve.

Grilled Fennel and Radicchio Salad

This is the salad we made in the Rendezvous Under the Stars grilling class.  When I make this again, I will use less fennel.  I like the flavor but it tastes like strong licorice so a little dab will do you!  I am posting this as it is written though.  In a pinch you could probably use mandarin oranges or I may try it with blood oranges.

2 fennel bulbs, cut into 1/2 inch slices
2 heads radicchio, quartered
2 to 3 tbsp. extra virgin olive oil
salt and pepper to taste
Zest of 1 lemon
Lemon juice to taste
1 C. parsley leaves
1 tbsp. tarragon, roughly chopped
2 oranges, cut into segments (see my last post for the method of segmenting the orange)
1/4 C. sliced almonds, toasted
1-15oz. can cannellini beans, drained and rinsed
Salt and pepper to taste

Heat a gas or charcoal grill over medium heat.

Brush the cut sides of the fennel and radicchio with olive oil and season with salt and pepper to taste.

Grill the fennel on the first side until nicely caramelized, about 2-3 minutes.  Flip and repeat.  Continue to grill until the fennel is tender.  Set aside to cool a bit.

Grill the cut sides of the radicchio until slightly charred, about 1-2 minutes.

Cut the grilled fennel into slices and place in a bowl.  Cut the radicchio into a rough medium dice and mix with the fennel.

Dress the fennel and radicchio with lemon zest, lemon juice and olive oil to taste.  Toss in the parlsey leaves, tarragon, oranges, almonds, and cannellini beans.

Season with salt and pepper to taste and serve at room temperature.