Classics, Dessert, Sweet

Strawberry Ice Cream

Back in 2018, my husband and I took a trip to England, and I learned that the Brits take their strawberries very seriously! Outside most of the tourist spots there were vendors selling fresh strawberries and cream.  To my surprise, the cream was not a carton of whipped cream, it was liquid cream, like the kind you put in your coffee!  You dip the fresh strawberry in the cream, and you have the most delicious and refreshing treat ever!  In addition to strawberries and cream, there were several opportunities to have local ice cream.  I had to try their strawberry ice cream and guess what? the flavor was so perfect and fresh that it tasted like the strawberries and cream snack!  Later I learned that this is such a quintessential English tradition that strawberries and cream are the traditional dessert of Wimbledon!  I guess when you are doing something since 1877, there must b something magical about it!  So, in honor of the start of Wimbledon (yes!!! after an entire year of COVID) here is a recipe for strawberry ice cream.  Make a pint and settle in for some good tennis, or any other summer activity of your choice—who am I to judge!

Ingredients:

32 ounces fresh strawberries (get the best possible strawberries you can find)

1 1/4 cups sugar

4 tablespoons of vodka

2 cups half and half

1/2 cup corn syrup

Method:

Hull and quarter 1 cup of strawberries, then slice quarters crosswise into very thin pieces. In a mixing bowl, combine strawberries with 1/2 cup sugar and alcohol and let stand in refrigerator for at least 2 hours and up to 2 days.

Hull remaining strawberries and purée at high speed in a blender until very smooth, about 30 seconds. Strain through a fine mesh strainer to filter out all seeds and fibers, then measure and reserve 1 1/2 cups purée. Extra purée, if there is any, can be put to another use.  This can be done 1-2 days in advance.

In a clean mixing bowl, whisk together 1 1/2 cups strawberry purée with half and half, corn syrup, and remaining 3/4 cup sugar until fully combined.

Chill in refrigerator, I like to chill the base overnight—it the guess out of “how cold is your base?”  Churn in ice cream maker according to manufacturer’s instructions. In the last minute of churning, retrieve strawberry mix-ins from the refrigerator, strain off syrup, and add mix-ins to the churn; reserve strawberry syrup for another use (think your favorite summer cocktail!).

Transfer ice cream to airtight container and chill in freezer for at least 4 hours before serving.

Breakfast, Brunch, Classics

Hot Cross Buns with Raisins and Candied Orange Peel

In my mind, I cannot celebrate Easter without an Easter lily plant ( I get one every year) and Hot Cross Buns. One of my fondest memories from growing up in India, was to buy Hot Cross Buns with my mother, right before Easter and delivering them to my Grandma. While Hot Cross Buns are not that popular in the US and certainly not in my household, I still make them, afterall, it is tradition!! Last year during the COVID-19 lockdown, I tried a recipe without yeast (remember, everyone was making sourdough and there was no yeast in the stores!!), it served its purpose, but this year when I got my hands on yeast and high quality candied orange peels (please spend the extra money to get the good kind like the FRATELLI MOTTA brand), I had no excuse but to make the buns. In the past I used a recipe that made a huge batch and no one would eat them, so now, this recipe is going to be a go to since it yields approximately 9 buns. I hope, someone out there is a hot cross bun fan and will make these soon.

Ingredients

 1/2 cup whole milk

2 1/4 tsp active dry or instant yeast

2 Tbsp warm water

1 egg

2 Tbsp white sugar

1 tsp lemon zest

2 cups all-purpose flour, more as needed

1/2 tsp fine salt, use 1/4 tsp. if using salted butter

1 tsp ground cinnamon

1/2 tsp ground nutmeg

½ tsp of ground cardamom

3 Tbsp unsalted butter, at room temperature

Raisins and chopped, candied orange peel (I never measure these)

For glaze:

1 egg yolk

1 tsp water

For the icing:

1 cup icing/confectioners sugar

2-3 Tbsp milk (add a little at a time )

Instructions

Heat your milk in a small saucepan or in the microwave until steaming with small bubbles around the edges. Set aside to cool to lukewarm.

Add your yeast to 2 Tbsp. warm water (about 110° F.). Stir, then set aside to proof.

Once milk has cooled to lukewarm, add egg and stir until well combined. (*Be sure your milk has cooled sufficiently, otherwise the egg will cook in the hot milk). Add the yeast mixture. Set aside.

In a large bowl add the sugar flour, salt, spices, and butter to bowl. Using your hands or a pastry fork, work the butter in to the flour until it has broken down a bit.

Add flour mixture to the bowl of your stand mixer and attach the dough hook. Add milk/egg/yeast mixer to bowl. Knead until dough is smooth and elastic, adding a bit more flour if necessary.

Add raisins and orange peel and knead until incorporated.

Remove dough to a greased bowl and cover with plastic wrap. Allow to rise until doubled, about 2 hours.

Remove dough to a floured surface and divide in to 9 equal portions. Form each portion into a ball and place in a greased 9×9 square pan. Cover with a tea towel and allow to rise until almost doubled and puffy – 60-75 minutes (note the rise in the picture on the right).

Preheat oven to 375° F.

When buns have risen, combine 1 egg yolk with 1 tsp. water in a small bowl. Brush tops and sides of buns well. Bake for 20 mins.

Allow the buns to cool completely before icing.

For the icing: Add icing sugar and milk.  Add more icing sugar (or milk) as needed to make an icing of piping consistency.  Pipe crosses on the bun and let the icing set.

Serve at room temperature or microwave for 30sec to achieve that “fresh-out-of-the-oven” feel.

Classics, Comfort food, Dinner, Meat, Savory

Classic Pot Roast

When the temperature is 22F, there is nothing quite like a slow cooked roast in the oven. This past Sunday, I tried my hand at making a classic pot roast and I have to say, there is a reason this is called comfort food. I would highly recommend making this recipe this winter season.

Ingredients:

3-4 lbs of brisket

4 medium onions, quatered

4 medium carrots, cut into 2 inch pieces

4-5 medium potatoes, cut into large cubes

2 springs of rosemary

2 springs of thyme

1 bay leaf

1 cup of red wine (pick a nice full-bodied wine, something that you would enjoy drinking!)

3 cups of low-sodium chicken stock

4 tsps of salt

4 tsps of pepper

4 tbsps of olive oil.

Method:

Preheat your oven to 300F

Heat 2 tbsps of olive oil in a dutch-oven. Fry onions and carrots with 1 tsp of salt and pepper each. You are looking to get a golden color on the onions and slight char marks on the carrots. Once they are done, set aside.

In the same pot, add the rest of the oil and fry the potatoes with 1 tsp of salt and pepper each.

While the potatoes are frying, season the beef with the rest of the salt and pepper.

The potatoes will not cook through at this stage, all you are looking is to get a golden color. Set aside.

Sear the beef in the same pot, about 3 minutes per side. All you are looking to get is a brown crust on the beef.

Set the beef aside and deglaze the pan with wine, scraping up all the delicious brown bits from bottom of the pan.

Add the beef and just the onions back to the pot, cover with chicken stock, add rosemary, thyme and a bay leaf.

Cover the pot and cook in a 300F oven for 2 hours.

After 2 hours, add the vegetables back to the pot and cook for another additional 1 to 1.5 hours, till the beef is fall-apart-fork-tender!!!

After a total of 3 to 3,5 hours, pull the pot out of the oven and remove the beef. Tent the beef and let it rest. Remove the carrots and potatoes from the pot, arrange them in the foil-lines baking sheet and roast them at 375F for 20 mins. The will remove the sogginess from the veggies and give them a nice roasted texture.

While the veggies are roasting, simmer the juices in the pot on the stove-top, skimming the fat from the top.

Serve large chunks of the brisket with the roasted carrots and potatoes and generous spoonful of the juices. You will also want a bing chunk of crusty bread and a big goblet of red wine.

Classics, Comfort food, Meat, Mexican, Savory, Soups

Instapot Beef Chili

It is that time of the year when the weather is cold and raw and the only thing that will soothe the soul, is warm bowl of soup (or stew or stoup). Beef chili can take a while to make, but not if you have an Instapot. I was shocked at how quickly (about 40 minutes) the chili came together and it tasted like it had been cooked for hours!! This is the recipe, that really convinced me that the Instapot was a great investment (although, I got mine from my in-laws, so kudos to them!). Everyone, has a preference for chili, but this is how I make mine.

Ingredients:
2 medium onions, chopped

2 medium green pepper, chopped

2 medium jalapenos (or more if you like it spicy) sliced into rings

1.5 pounds of ground beef

1, 28 oz can of crushed tomatoes

1 cup of chicken stock

1 can of kidney beans

4 tsp of minced garlic

2 Tbsp of cumin

3 tsp of chili powder

1 tsp of cayenne powder

2 tsp of salt

1 tsp of ground black pepper

1/4 tsp of cinnamon

2 tsp of olive oil

Method:

Turn the Instapot ON to the saute setting.

Add olive oil and ground meat to the pot. Saute till brown. Drain off any excess fat (this will depend on the fat content of the ground beef. I used 90/10 and there was very little fat to drain).

Add the onions, peppers, and jalapenos to the pot and saute till the veggies soften.

Add all the spices and continue to saute for an additional 7-10 minutes.

Turn off the sautee setting and add in the stock, beans, and the crushed tomato.

Cook the chili using the “Pressure Cook” setting on “High” for 30 mintues.

Your chili is ready

Serve with your choice of fixings. We like to keep it simple and eat the chili with corn chips.

Classics, Dinner, Italian, Meat, Savory

Braciole

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This is my take on a classic Italian Braciole or beef-roll ups.  This is an easy and hearty dish that looks extremely elegant.  You can make the filling several days ahead and if you use store-bought marinara sauce, this meal comes together in about a half an hour, elevating any boring weeknight to date night!  Here is how I made this dish.

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Ingredients:

For the roll-up:

2 pieces of flank-steak, pounded thin (the package might say “braciole)

A double batch of Sauteed Mushrooms and Spinach

1 Tbsp of breadcrumbs

Salt and cracked black pepper to season the meat, about a 1tsp of each.

1 Tbsp of olive oil

Kitchen string cut into 6-8 pieces, long enough to wrap around and tie the rolled meat

For the sauce:

1 cup of marinara or tomato-basil sauce

1/2 tsp of red pepper flakes (optional)

1 tsp of Italian seasoning

1/2 tsp of balsamic vinegar

Method:

Cook the spinach and mushrooms (you can find the recipe here).  You will need to double the recipe so that you have enough filling.  The filling can be made several days in advance.

Season the meat with salt and pepper.  Mix the bread crumb with spinach and mushroom filling.

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Divide the filling on to the two pieces of flank steak and spread it on to the meat.  Press the filling down, so that it sticks to the meat–it will stay in place when you go to roll it.

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Starting from the short end, roll the steak up like a jelly-roll, tightly; tucking in any filling that may fall out.

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Using the pre-cut kitchen twine ( I like to cut it ahead of time), tie up the rolls tightly.

Heat oil in a cast-iron skillet and once it is hot, add the beef roll-ups.  I like to add some additional cracked black pepper at this step, makes for a really nice crust!

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Sear on high heat, about 2-3 minutes per side, making sure you get the entire surface of the roll browned–not just top and bottom.  After you get the initial sear, you may lower the heat to medium and continue to cook, rolling the beef to a different surface ever 2 minutes.  The entire process will take about 15- 20 minutes.  It might take longer if your rolls are larger.

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let the beef rolls rest for at least 5 minutes before you cutting the string and slicing the meat.

While the beef is searing, heat all the ingredients for the sauce in a small saucepot.  You are looking to warm up the sauce so that all the ingredients get a chance to blend in and impart their flavor.  You keep the sauce on a low simmer the entire time the beef is cooking.

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To plate dinner, spoon sauce on a plate and arrange two slices of the braciole/beef-roll up.  Pour yourself a glass of red wine and dinner is served!

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Classics, Lent, Savory

New England Scallops Casserole

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This is a favorite in our household.  Whenever the scallops look fresh I like to get them and make this dish.  You can find the original recipe here.  Last night I cooked them “restaurant-style” in individual casserole dishes.  As I said in the original post, this will elevate any dinner to “date-night”.  I made a few changes to the recipe to adjust to the fact that was cooking smaller scallops in casserole dishes.

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Ingredients/Methods:

Coat two shallow casserole dishes with a little bit of olive oil.

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1 lb of scallops, divided into two shallow casserole dishes.

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Zest half of a lemon over the scallops.

Sprinkle 1/4 tsp of salt, a pinch of parsley, 1 tsp of white wine, and 1 tsp of fresh lemon juice over each casserole dish

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Bake at 325F for 10 minutes

In a separate bowl, melt 1/2 stick of butter and crush 12-14 ritz-crackers into the bowl.

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After 10 minutes, increase the oven temperature to 375F.  Sprinkle the cracker mixture over the scallops.

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Bake at 375 for 5 minutes.  Then, turn on the broiler to high and watch the crumb top like a hawk!  As soon as it turns golden brown (about 1 minute for my oven) pull of the casserole dishes.

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Enjoy with a crisp, cool glass of chardonnay!

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Classics, Dinner, Poultry, Savory

Almost Jägerschnitzel and Spaetzle

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Jägerschnitzel is a classic German dish where a thin pork cutlet is fried and bathed in a rich mushroom sauce.  It is usually accompanied by egg noodles or Spaetzle-a German egg noodle-like dumpling.  This is my husband’s favorite dish to order at the Munich Haus (Local German restaurant).  I call it “almost” because I make it at home with chicken–Perdue sells thinly sliced chicken breasts which are perfect for this recipe.  I have purchased thin-sliced pork cutlets, but then are often never thin enough and I always end up tearing the meat during the “pounding” process.  Therefore, I stick to using chicken.  Also, you can never have enough “chicken dinner” recipes.

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Ingredients–for the Mushroom Sauce:

2 Tbsp of olive oil (additional 1 Tbsp, if you are finishing the sauce another day)

1, 8oz package of sliced mushroom

1 medium shallot sliced

1/2 tsp of dried thyme

1/4 tsp of sweet paprika

1/2 tsp of Worchestershire sauce

3 turns of the pepper mill, about 1/2 tsp of fresh cracked black pepper

1 and 1/2 Tbsp flour

1/ 2 cup chicken stock

Salt to taste.

Method:

Heat oil in a pan and add the mushrooms and shallots.  Saute for a few minutes and once the mushrooms and shallots start to soften, add thyme and paprika.  The most important tip for this step is not to add salt.  Salt draws out liquid from the mushrooms, which will result in steamed mushrooms and not browned mushrooms!

 

Saute for 3-4 minutes on medium and then add the black pepper and the Worchestershire sauce.

Continue to saute till the mixture has reduced, and the mushrooms and shallots and soft and deep brown in color.

 

At this point, you can stop the cooking process and store the mushroom mixture.  I will sometimes do this if I see that the mushrooms are going bad in the fridge.  If you choose to stop at this step, empty the contents into a food storage bowl.  Add 2 tbsps of water to the hot pan and scrape off all the delicious bits and pieces. You don’t want to miss out on the flavor, just because you are prepping ahead of time.  Add the pan juices to the storage bowl, cool, and store in the fridge.

 

When you are ready to make the sauce, add 1 tbsp of olive oil to the pan and re-heat the  mixture.  If you are not re-heating the mushrooms, proceed to the next step.

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Add flour and stir continuously till the flour is incorporated and the mushroom mixture

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Continue to simmer for 3-4 minutes on low heat, stirring frequently to ensure that nothing sticks to the bottom.   Taste for salt.  This is the first time you are adding salt.  I like to this at the very end becasue worhestershire sauce and chicken stock all bring in a little bit of salt. Continue this process for an addition 2-3 minutes till most of the liquid evaporates and it turns into a thick and rich gravy.

I forgot to taka picture, but if you look at the plated food, you will get an idea of what the consistency should look like

For the Schnitzel:

Super thin chicken cutlets–use pork cutlets for the real deal !

Bread the cutlet with egg and breadcrumbs.  I like to season the egg wash with salt and pepper and I use Italian breadcrumbs.

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Fry cutlets in a pan till golden.  If you are making the the sauce and the spaetzle at the same time, you might want to fry the cutlets and store them on a wire rack in the a 175F oven–this will keep the cutlets warm and the wire rack will prevent the cutlets from getting a soggy bottom.

 

Ingredients–for the Spaetzle (original recipe from Tyler Florence)

1 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon ground pepper

1/2 teaspoon ground nutmeg

2 large eggs

1/4 cup milk

1 Tbsp of butter

1/2 Tbsp of breadcrumbs

1/2 tsp of chopped parsley for garnish (optional)

Method:

In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together.  The dough should be smooth, tacky, and thick. Let the dough rest for 10 to 15 minutes.

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Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, pour the dough into a potato ricer.

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Hold the ricer over the simmering water and slowly push the dough through the holes. Do this in batches so you don’t overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.  It can stay in the colander for about 10-15 minutes, while to finish up on the sauce and fry the cutlets.

 

Once you are ready, heat butter in a pan (I usually, do this in same pan that I used to fry the cutlets) and add the dumplings and the breadcrumbs.  Toss in the butter, on high heat for a quick 2-3 minutes, till the spaetzle is light golden and crispy.

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Garnish with parsley and they spaetzle is ready.

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To serve:

Plate up a huge pile fo the spaetzle, with a schnitzel on the side and drench the two with the mushroom sauce.

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Breakfast, Brunch, Classics, Comfort food, Sweet

Blueberry Waffles, gluten-free

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I have this foggy memory of Saturday mornings from childhood.  My father sitting at the breakfast table, reading the newspaper and eating Eggo waffles–toasted with strawberry jam.  I think I get my love of waffles from him and I eat them like he does too.  Toasted, no butter or syrup.  If I am feeling indulgent,  I will slather on some nut butter or fruit preserve.  Waffles are now a Sunday staple, made even better because I eat my waffles while I Skype with my parents back in India.  It takes a while to make a large batch of waffles, so when I have time (which I do now, thanks to the pandemic) I make them and freeze them.  This past Sunday, I experimented with this recipe.  It is gluten-free and has dried blueberries instead of fresh.  I will be honest, the rice flour does give it a grittier texture, but when toasted, it actually lends a lovely crunch.  It suits my palate and I hope that somebody, somewhere, out there will enjoy these.  I know my Dad would!

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Ingredients:

1 cup of rice flour

1 cup almond flour

2 tsp of baking powder

2Tbsp of sugar

2 eggs

1 cup almond milk

1/4 cup vegetable oil

1/2 tsp of vanilla bean paste (you can use extract too)

6 Tbsp of dried blueberries

Method:

In a large bowl, mix together all the dry ingredients.

In a large measuring cup (I love measuring and mixing in the same vessel–less dishes) measure and mix almond milk, oil and eggs till smooth.

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Mix the wet and dry ingredients together and fold in the vanilla and blueberries.

 

 

Turn on your waffle maker and let it come to temperature.  I like to cook mine on the highest setting to get nice golden and crispy waffles.

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Once the waffle iron is hot, spray the surface with some non-stick spray and pour 1/4 cup of the batter into the center of the iron.  Working quickly and using the back of the measuring cup (or ice-cream scoop like I did) gently nudge the batter to spread it evenly.  Close the iron and cook the waffles–I am sure your waffle maker will have an indicator to let you know that your waffles are ready.

 

 

Serve hot with butter and maple syrup.  If you are like me, I cool them down completely on a wire rack and freeze them individually.  When I want to eat them, I simply pop them in the toaster and they are ready to go!

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Classics, Comfort food, Dinner, Italian, Savory

Spaghetti and Meatballs

 

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Nothing gets more comforting than spaghetti and meatballs.   If you have read my Simmer Sauce Solutions article, you will know that I have good pasta sauce in my pantry all the time, making it extremely easy to pull together this meal.  During this pandemic, as we all spend Easter away from our families, a simple, classic meal like this is just what the soul needs.  I did not grow up with spaghetti and meatballs, I had Murgh Kofta.  However, my husband did and he associates this meal with a lot of wonderful childhood memories. Therefore, the pressure was on to remake this meal to his liking–after all, you don’t want to mess with food memories.  So this recipe is now our family’s version of spaghetti and meatballs; the husband approved and we had hearty Easter dinner!  So if you are like me and did not grow up with this classic Italian-American meal, I hope you try it.  If you like it, please drop a comment below!

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Ingredients:

1 pound 80/20 beef (you need the fat for flavor)

1 small onion

2 tsp of minced garlic

1 tsp of salt

1/2 tsp of red pepper flakes

1 tsp of dried parsley

4 Tbsp of breadcrumbs

1 egg

1, 24oz jar of Victoria’s Tomato Basil sauce

1/2 box of pasta or however much you need to cook for your family.

Method:

Preheat oven to 375F and line a metal baking dish with parchment paper

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In a food processor, chop onion and minced garlic together, The smaller the chop, the better, it will make smooth, round meatballs.

In a bowl, add the minced onion and garlic, beef, egg, parsley, red pepper flakes, salt, and breadcrumbs.

With your hands (yes, your hands!! you have to use your fingers to mix), start mixing all the ingredients together, without folding the in the beef–it is in the bowl, but just work around it.  Once all the other ingredients are mixed, start folding in the beef.  It is critical not to overmix the meatball mixture, nobody wants dense meatballs that tough like hockey pucks.

Roll meatballs into 1-inch rounds and place them on a baking sheet.  I got approximately 12 meatballs from this recipe.

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Bake for 30-35 minutes, till the meatballs are brown and cooked through.  Half-way through the baking process, I remove most of the oil that sweats out from the meatballs–you don’t want to start a grease fire in your oven.

Remove meatballs from the cookie sheet and drain and cool on a paper-towel lined plate.  At this point, you can cool the meatballs completely and freeze them or you could proceed to bathe them in the tomato sauce.

Start cooking the pasta according to package directions.

In a separate pot, add the meatballs and cover them with jarred tomato sauce, just enough to cover all the meatballs.  I like to add some dried basil and red pepper flakes to “wake-up” the jarred sauce, but that is entirely optional.  This brand is really good to begin with!

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Reserve, half cup of the startchy cooking water, and drain the pasta, 2 minutes shy of the cook time.  Return the drained pasta to the pot, add the pasta water and enough of the jarred sauce to coat the pasta.  Cook the pasta in the liquid for another two minutes till most of the liquid has evaporated and pasta is completely cooked through.

Plate the pasta with meatballs and extra sauce and serve piping hot.  A garnish of basil would be great, but during this pandemic, I am working with what in the fridge and pantry.

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Breakfast, Classics, Quick-breads, Sweet

Hot Cross Buns-no yeast

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This was a Good Friday/Easter tradition for me when I was growing up.  My mother would make them when we lived here in the United States–you can find that recipe here.  When we moved back to India, we would get them from Nahoum’s,  Kolkata’s first Jewish bakery in  Hogg Market, or better known as “New Market.”  This year, amidst the COVID19 crisis, finding yeast was impossible.   After reading a few “no-yeast” recipes, I combined a few different recipes and came up with this.  I was pleasantly surprised with the results!  Please make these buns, this week and here is hoping that next year I will have access to yeast, to make a huge batch and share with loved ones.

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Ingredients:

  • 1.5 cups unbleached all-purpose flour plus an additional 2-4 tbsp of flour for the kneading process
  • 2 teaspoons baking powder, make sure it’s not expired, or it won’t rise
  • 2 tbsp sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • Zest of 1 small mandarin orange (any orange will do, the amount of zest should be approximately 1/2tsp)
  • Zest of half of 1 lemon (1/4 tsp of lemon)
  • 1 egg, the egg white goes in the dough, save the yolk for the egg wash
  • 3/4 cup 0% Greek yogurt, not regular yogurt, it will be too sticky
  • 1/4 cup milk (I used almond milk)
  • 3 tablespoon raisins (but really, should you measure raisins? Just add as much as you like, but know that some might fall out of the dough during the kneading process)
  • 1/8 cup powdered sugar
  • 1/2 teaspoon milk or water

Method:

Preheat oven to 375F.

Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.

In a medium bowl combine the flour, baking powder, sugar, spices, zest, raisins and salt and whisk well.

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Add the yogurt, milk, and egg white in a bowl, mix with a fork or whisk until well combined.

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Using the additional flour, lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 10 to 15 turns (it should not leave dough on your hand when you pull away).

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Divide into 8 equal balls. Place on the prepared baking sheet.

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Top with egg wash (leftover egg yolk with a few drops of water).

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Bake in the middle rack of the oven for 25 minutes. Let cool at least 30 minutes before icing.

 

 

For the icing,  whisk the powdered sugar with milk, in a bowl, until smooth. Transfer to a small ziplock bag and cut the tip. Ice the tops of the rolls in a cross pattern.

 

 

I was not patient enough to wait as you can see from the pictures, my icing started to melt off when I applied it.  No worries, it still tastes delicious!!!

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