Sunday, December 5, 2010
For this week's Iron Chef Blogger Challenge, Lauren chose Thanksgiving leftovers. However, I didn't have any Thanksgiving leftovers, and it would have been weird anyway because my family chose an untraditional Thanksgiving dinner of seafood, egg rolls and assorted vegetables. But! As it turned out, I found this turkey meatball recipe with cranberry sauce that I wanted to make because I needed to review these fusion brands appetizer spoons for work (Kitchenware News & Housewares Review), and it sounded like a good recipe. The thought behind it is good, but I thought the turkey meatballs were too dry and I didn't like the cranberry sauce. Oh well. The appetizer spoons were cute.
Herbed Turkey Meatballs with Cranberry Sauce (adapted from Pink Parsley)
1 Tbsp unsalted butter
1/2 yellow onion, finely chopped
1 celery stalk, finely chopped (I didn't use any celery since I didn't have any)
1 lb ground turkey
1 cup fresh bread crumbs
1 egg (Pink Parsley suggest subbing 1/4 cup pumpkin puree for the egg)
2 Tbsp fresh oregano, minced (I used dried)
1/2 tsp poultry seasoning
2 Tbsp fresh parsley, minced (I used dried)
1/2 tsp kosher salt
1/4 tsp black pepper
2/3 cup orange juice
1 shallot minced (I didn't have any shallots)
1 cup fresh or frozen cranberries
1/4 cup sugar
Preheat the oven to 425 degrees and lightly oil a baking sheet.
In a small skillet, melt the butter over medium heat. Add the onion and celery and cook until softened about 4-5 minutes. Remove from heat and cool to room temperature.
In a large bowl combine the celery and onion, turkey, bread crumbs, egg, oregano, poultry seasoning, parsley, salt and pepper. Gently incorporate with your hands. Form the mixture into meatballs and drop onto your cookie sheet.
Bake in the oven for about 10 minutes, until cooked through.
Prepare the cranberry sauce while the meatballs are in the oven. Combine orange juice, shallots, cranberries, and sugar in a medium skillet. Cook over medium heat until the cranberries pop and the mixture begins to thicken.
Serve the meatballs with the cranberry sauce.
Thursday, December 2, 2010
The secret ingredient a couple weeks for ICBC was pudding. I don't actually like pudding, so I didn't eat any of this pie, but the Tuesday night dinner crew finished off the whole thing so I feel safe recommending it. The preparation was super easy too, which is another big plus for it. I'm going to put it on the Tuesday night dinner dessert short list. I found the recipe on FoodGawker, and it comes from chaos in the kitchen. One of the reviews of the pie was that it was pretty sweet, so you could probably take the sugar down just a notch.
Chocolate Pudding Pie (from chaos in the kitchen)
1 pie shell, prepared and baked
2 cups milk
3 egg yolks, beaten
3/4 cup sugar
1/4 tsp salt
5 Tbsp flour
3 Tbsp cocoa
2 Tbsp butter, chopped
1 tsp vanilla
Combine milk, egg yolks, sugar, salt, flour and cocoa in a cold saucepan. Stir thoroughly to combine.
Turn heat to medium, stir constantly until thick but do not boil.
Once thick, remove from heat, stir in butter and vanilla. Let mixture cool slightly and pour into baked pie shell. Chill. I served it with a spoonful of Cool Whip. Enjoy!