Geek Chef

I cook, I talk, I geek

Bork-bork, Meatballs June 19, 2009

Filed under: Food — geekchef @ 2:56 pm
Tags: , , , , , , , ,

I was a little too busy eating to take photos of my last culinary exploit, so today you get a peek at the first chef to inspire me.  I could not be where I am today without his chocolate mousse recipe: “you put the chocolate on the moose”.

Last night I made Swedish meatballs. An easy and tasty meal. Traditionally using beef or pork, but I used ground turkey. I don’t work with ground chicken much, it’s not as common and tends to cook a little too dry. For this recipe a higher fat content is preferred as it will produce more drippings for the gravy.  Note: you might notice, I add brown gravy mix to most of my ground meat dishes. I think it adds a nice meaty flavor to the meat – it’s one of my secret ingredients 🙂

Swedish Meatballs and Baby Red Potatoes

Meatballs:
1 lbs ground meat
1 egg
3/4 c. bread crumbs (or 2 slices bread torn into pieces)
1 tablespoon fresh ginger, grated
1/2 tsp. nutmeg
1/4 c. brown gravy mix
salt and pepper to taste

Potatoes:
1 lbs new red potatoes
1/2 c/ salt

Gravy:
1/2 c. flour
2 c. chicken or beef broth

Preheat oven to 350 degrees. Mix all of the meatball ingredients into a bowl, lightly oil and heat a large saute pan. Roll meatballs into balls about the same size as the potatoes. lightly brown the meatballs on all sides in the large pan, then transfer pan to oven. Cook about 15 min or until thoroughly cooked.

Fill a medium pot with water, potatoes and salt, slow boil until fork tender.

Take pan from oven and set meatballs aside, leaving the drippings in the bottom of the pan. Add flour and return pan to stove, mix flour with drippings and cook until lightly brown, then add broth and stir constantly until gravy has thickened. Salt and pepper to taste.

Serve meatballs and potatoes with gravy and lingonberry jam, garnish with chopped parsley.

Advertisements
 

The secret ingredent August 2, 2007

Filed under: Food — geekchef @ 1:37 pm
Tags: , , , , ,

I had a craving for Albondigas : Mexican meatball soup, and went searching the internet for recipes.

I have made it before but never got the flavor just right. I found a recipe on http://www.elise.com that listed mint as the missing ingredient. MINT! Sure, why didn’t I think of that? I have always been impressed with the effect a little sprig of mint has on flavors. That said, try a little mint in your green salad, it’s awesome.

So here is the recipe from elise, with a few changes of my own.

2 tablespoons olive oil
1 large onion, chopped
1 large garlic clove, minced
1/2 cup of tomato sauce
3 quarts of chicken stock or beef stock OR water and bullion cubes (about 2 large)
1 or 2 zucchini, cut into large chunks
1 large carrot, sliced
1/2 lb of string beans, cut into 1 inch pieces
1 or 2 potatoes, cut into large chunks (not really necessary, but I love meatballs and potatoes together)
1 pound ground turkey or beef
1/3 cup of raw white rice
1 raw egg
1/2 cup of chopped fresh mint leaves
1 1/2 teaspoon salt
1/4 teaspoon black pepper
Dried oregano, crumbled
1 tablespoon of brown gravy mix
Salt and pepper
1/2 cup chopped fresh cilantro

Heat oil in heavy medium saucepan over medium heat. Add onion and minced garlic and sauté until tender, about 5 minutes. Add tomato sauce and broth mixture. Bring to boil and simmer. Add carrots and potatoes.

Prepare meatballs. Mix rice into meat, adding mint, gravy mix (sounds weird but makes ground meat taste meatier), salt and pepper. Add raw egg. Form beef into 1-inch meatballs. Return soup to gentle simmer. Add meatballs and remaining veggies to soup. Cover and let simmer for 1/2 hour. Add a few pinches of oregano, cilantro and sprinkle with salt and pepper to taste.

Serves 6-8.

ENJOY!