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From the kitchen of One Perfect Bite... I am prone to wanderlust. When the siren calls, I seek one of two things. It's occasionally the lure of brighter lights or a bigger city, but more often than not, especially these days, solitude better meets my need to cast away. Silence paves the way for reflection. Insight and serenity follow and they are my fresh air, my cosmic oxygen. My Valentine, bless him, has brought me to Loon Lake for the weekend. At this time of year, our only neighbors are the loons and save for their keening wails, silence and solitude reign supreme. The weather today was glorious and though a front has just moved in, we are warm and dry and very well-fed as we sit in this tiny cabin that teeters on the edge of the world. Bob has the fire blazing and the wind and rain are beating a steady tattoo that will have me sleepy well before my bedtime. I'm mesmerized by the artillery-like barrage that pine cones, loosed by the wind and pelting rain, are making as they bounce off the metal roof. There will be a mess for someone to clean up tomorrow, but for tonight all's right with my world. I have a lemon pie, and a special one at that, waiting to set, but it won't be ready in time for tonight's post. Fortunately, I can share tonight's dinner with you. I suspect many of you have read, or are at least familiar with, Molly Wizenberg's cookbook "A Homemade Life" . While her recipes are wonderful, I'm always struck by her facility with language and the restrained power of her words. I have come to love her writing and her blog, Orangette . Hers, is one of the few books that has made from the library stacks to my personal collection. The meatballs we had for supper came from her book. While they are delicious, they are hard to categorize. They are vaguely Greek and definitely have their roots in Mediterranean kitchens. The ingredient list will be surprising to many. While the meatballs are made with pine nuts and raisins, they serve to make the recipe unique and add a texture and sweetness that makes an otherwise ordinary dish special. I mixed and formed the meatballs yesterday and brought them with us to be cooked. That gave all the flavors time to develop and made for a very tasty supper. While I served the meatballs on pita bread, it is not necessary and they do quite well on their own. The meatballs can be baked if you are watching your diet. I prefer them fried, but to each his own. These are very easy to make and can be assembled in less than 30 minutes. I promise you the flavor is unique and the meatballs are delicious. Here's the recipe. Turkey Meatballs with Lemon-Garlic Yogurt Sauce ...from the kitchen of One Perfect Bite, courtesy of Molly Wizenberg Ingredients: Meatballs 1-1/4 pound ground turkey thigh meat 1/2 cup finely minced onion 1 large egg 1/4 cup finely chopped cilantro 1/2 cup toasted pine nuts 1/2 cup cup golden raisins (chopped if large) 1/3 cup fine bread crumbs 1/8 teaspoon ground cumin 1/8 teaspoon fresh ground pepper 1/2 teaspoon salt 4 tablespoons olive oil Lemon-Garlic Sauce 1 cup plain yogurt (Greek-style if possible) 3 tablespoons fresh lemon juice 1 teaspoon minced garlic 1/4 teaspoon ground cumin Pinch cayenne pepper 1/4 teaspoon salt Directions: 1) To make meatballs: Combine turkey, onion, egg, cilantro, nuts, raisins, breadcrumbs, salt, pepper and cumin in a large bowl. Mix just until ingredients are combined and evenly mixed. With wet hands form the mixture into 1 to 1-1/2-inch balls. Set on a tray. Cover lightly with plastic wrap and chill until ready to sauté. 2) To make sauce: Combine yogurt, lemon juice, garlic, cumin and salt in a small bowl. Mix well. Cover and refrigerate. 3) To cook: Heat 2 tablespoons of olive oil in a heavy skillet over moderate heat, and sauté meatballs in batches, so as not to crowd them. As they begin to color, turn them regularly so that they are golden on all sides. They should be done when they are evenly browned and feel medium firm, but not hard when touched. Place on a paper towel to catch excess oil. Serve hot, warm, or cold with yogurt sauce. Yield: 4 to 5 servings. You might also enjoy these recipes: Italian-Style Turkey Meatballs - My Kitchen Adventures Cheese Stuffed Turkey Meatballs - Sydney's Kitchen Mario Batali Meatballs - Made Famous By Mozzarella-Stuffed Meatballs - Being Suzy Homemaker Spicy Buffalo Chicken Meatballs with Creamy Blue Cheese Dip - My Kitchen Adventures Swedish Meatballs - The Galley Gourmet Porcupine Meatballs - The Daily Dish

Source: oneperfectbite.blogspot.com

6 medium oranges 1/3 cup extra virgin olive oil 4 eggs 1/2 teaspoon salt 1 cup sugar 1 1/4 cups flour (high gluten preferred, such as bread flour) 1 tablespoon baking powder 1 Preheat oven to 350°F and oil a 9-inch round cake pan. 2 Remove zest from all oranges and juice from one. Set fruit aside for another use. 3 In a large mixing bowl with an electric mixer, beat eggs and salt together until frothy and light (about 2 minutes). 4 Slowly add sugar while continuing to mix (about 2 more minutes). 5 Sift the flour and baking soda together and gradually add to egg mixture. Mix about 1 more minute. 6 In a side bowl, mix olive oil, citrus zest and juice. Using a spoon, stir this into the egg mixture, just folding until all inches. 7 Pour batter into prepared pan and place in oven and bake 50 minutes, or until a toothpick inserted in center of cake comes out clean. 8 Cool to room temperature, cut into wedges and serve.

Source: food.com

3 1/2 cups unbleached all-purpose flour , plus 1/2 cup unbleached all-purpose flour 4 extra large eggs 1/2 teaspoon olive oil 4 tablespoons butter 1 medium Spanish onion , chopped into 1/8th-inch dice 1/4 cup ricotta cheese 1/4 cup grated italian fontina 3 tablespoons fresh goat cheese 2 tablespoons fresh marjoram 1 bunch Italian parsley , finely chopped to yield 1/4 cup 1/4 teaspoon freshly grated nutmeg salt , to taste fresh ground black pepper , to taste 3 ounces unsalted butter 4 ounces porcini mushrooms , sliced paper thin (may substitute crimini) 1/4 cup grated parmigiano-reggiano cheese 1 Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, oil and any other flavoring you choose. Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when 1/2 of the flour is incorporated. 2 Start kneading the dough with both hands, using the palms of your hands primarily. Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta. 3 Using a pasta machine, roll out the dough to the thinnest setting. 4 Bring 6 quarts water to boil and add 2 tablespoons salt. 5 In a 12 to 14 inch saute pan, heat butter until foam subsides, add onion and cook until soft and golden brown, about 7 to 8 minutes. Remove pan from heat and allow to cool. Add ricotta, Fontina, goat cheese, marjoram, parsley and nutmeg and season with salt and pepper. 6 To form agnolotti, cut 3 inch strips of pasta lengthwise and place 1 tablespoon cheese filling 3 inches apart. Fold top of pasta down to bottom and pinch closed. Press dough flat between lumps of filling. Using a pastry cutter, cut half moons using folded part as flat side of moon. Continue until pasta and filling are finished. 7 When all agnolotti are finished, drop into boiling water and lower heat. Cook at high simmer until tender. Meanwhile, melt butter with mushrooms in a 12 to 14 inch saute pan. Drain agnolotti and place in pan. Sprinkle with Parmigiano and toss over medium heat to coat. Serve immediately.

Source: food.com

1/4 cup extra virgin olive oil 2 medium onions , chopped 2 cups chopped celery 6 garlic cloves , chopped 1 lb ground veal 1 lb ground pork 4 ounces pancetta or 4 ounces bacon , finely chopped 2 (14 1/2 ounce) cans whole tomatoes , in juice 1 (14 1/2 ounce) can reduced-sodium chicken broth 1/2 cup whole milk 5 teaspoons chopped fresh thyme or 2 1/2 teaspoons dried thyme 12 ounces fettuccine 1 cup freshly grated parmesan cheese 1 heat oil in heavy large pot over medium heat. 2 Add onions, celery and garlic an saute until vegetables are tender and beginning to brown, about 10 minutes. 3 Increase heat to high; add veal, pork, pancetta or bacon and saute until meat is brown, breaking up meat with the back of a fork, about 10 minutes. 4 Add tomatoes with their juices, 1 3/4 cups chicken broth, milk and thyme. 5 Reduce heat to medium-low and simmer uncovered for 1 hour 15 minutes, breaking up tomatoes with the back of a spoon, adding more chicken broth if mixture is too thick and stirring occasionally. 6 Season to taste with salt and pepper. 7 Cook fettuccine in large pot of boiling water just until tender but still firm to the bite, stirring occasionally. 8 Drain. 9 Add fettuccine to pot with ragu and toss to blend. 10 Transfer to large bowl. 11 Sprinkle with 1/2 cup Parmesan. 12 Serve, passing remaining Parmesan seperately.

Source: food.com

10 medium chicken drumsticks 1/2 cup extra virgin olive oil 2 cups medium shrimp , enough for about 5 per person 1 medium Spanish onion , cut into 1/4-inch dice 1/2 cup pureed ripe tomato 1 teaspoon kosher salt , to taste 1 teaspoon saffron thread 2 tablespoons sweet pimientos (Spanish smoked paprika) 4 quarts chicken stock 2 cups bomba or other short-grain rice 1 lb manila clams , scrubbed 1 cup fresh peas 10 asparagus spears , stalks cut on the diagonal into 1/4-inch thick slices 1 inch piece sausage 1 Preheat an oven to 400°. Place the drumsticks on a baking sheet and season all over with salt and extra-virgin olive oil. Bake for 20 to 22 minutes and set aside. 2 In the meantime, heat a 14- to 18-inch paella pan over medium-high heat. Add the oil and heat until smoking. Add the shrimp and cook until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add the onion to the pan and cook until soft, about 8 minutes. Push the onions into the center of the pan and sprinkle 2 tablespoons of the salt around the edges of the pan. 3 Add the tomato puree, stirring it into the onions, and cook for 3 minutes. Add the remaining salt, the saffron, pimentón and cook, stirring, for 5 minutes. Add chicken stock, bring to a boil, and cook for 5 minutes. Add the rice and stir well to distribute it evenly. Add clams, drumsticks, arranging them nicely throughout the pan. Then add the peas and asparagus and bring the stock back to a boil, and cook, without stirring, for 10 minutes. Taste for salt and add it if needed, then cook, again without stirring, for 10 more minutes, or until the liquid is almost completely absorbed and the pan starts to make a crackling noise (don't worry, this is what you want). 4 Remove from the heat and let rest for 10 minutes before serving.

Source: food.com

1 Tbsp. extra virgin olive oil light 1 sm red onion cut into crescents 2 x lean Italian sausage links crumbled 1 tsp fennel seed crushed 1/2 lb Tuscan cabbage or possibly kale leaves only     cut into 1/2-inch ribbons 1 x garlic clove finely minced 1 c. ready cut Italian Peeled Tomatoes with juice     seasoned with Basil and Oregano 4 ounce tomato sauce     salt and pepper to taste 1 sprg fresh thyme leaves only 2 c. rotini pasta dry measure 2 Tbsp. Parmigiano Reggiano freshly grated 2. Heat a Dutch oven or possibly 4 qt sauce pan with a non-stick surface. When warm, ass oil and onion and cook over medium heat till just softened, about five min. Add in crumbled sausage and fennel seed. Cook till red is gone. Remove from the pan; drain grease and use a knife to chop the meat into a finer crumb. 3. Meanwhile, return the pan to the burner. Add in the garlic and kale and cook over medium for 2 to 3 min or possibly till kale has wilted. Add in the seasoned tomatoes and the tomato sauce. Season with salt, pepper, and thyme. Cover pan and simmer over low heat for 20 to 25 min. 4. Meanwhile, cook pasta according to package instructions till just "al dente" and drain. Remove lid from pan and add in warm pasta. Toss to mix well and keep hot for about 5 min while you prepare a sale. Serve topped with freshly grated cheese. EACH: 638 cals, 27% from fat, Mario demonstrated this dish on television to introduce Tuscan Cabbage, also known as Cavolo Nero or possibly black cabbage. Similar to kale but it holds it's color: it will be dark green after cooking. Another tip: mix the pasta and sauce and heat together before serving. The dish is Mario's: simple home cooking, slightly undercooked with lots of color. My version added peeled tomatoes and herbs; used less oil and lean turkey sausage. NOTES : REVIEW: Classic pasta and tomato with the crunch and color of kale. With cheese, it was very comforting. Just a rustic and straightforwardone-pot meal. The Tuscan Cabbage didn't have much flavor: which was asurprise. Mario's show on Tuscan Cabbage and fact which it was available at Ralphs got me to try it. The recipe is Mario Batali's - very rustic, quickly cooked. Tri-color: white red and green. Except: I substituted lean turkey Italian sausage. After tasting it with just tomato sauce, I added herbs and some ready-cut tomatoes with juice. I also let it steep longer. The cabbage/kale was pleasant. It did not have much of a flavor or possibly it didn't compete with the tomatoes. I will use the other half lb. in a Tuscan potato soup.-Pat and Bob email to ELF, FareShare, MC

Source: cookeatshare.com

3 1/2 cups unbleached all-purpose flour 1/2 cup unbleached all-purpose flour , for dusting 4 extra large eggs 1/2 teaspoon olive oil 1 Pile the larger amount of flour in the center of a large wooden cutting board or countertop. Make a well in the center and add the eggs, oil, and any flavoring agents you desire (herbs, spices, tomato paste, etc). 2 Using a fork, beat the eggs and oil together, slowly incorporating flour from the walls of the well. As you expand the well, keep pushing the outside of the mound up to maintain the well shape. 3 Once about half the flour is incorporated, the dough will begin to come together. From this point, start working the mass with your hands, using mostly the palms. 4 Once the flour is fully incorporated and the mass is cohesive, remove the dough from the board and scrape the board clean. Dust the board lightly with flour and knead for 6 minutes, dusting when necessary. The dough should be elastic, and a little sticky. Wrap the dough in plastic and allow to rest for 30 min at room temperature. 5 Roll out dough using a rolling pin or pasta machine. Cut into desired shapes and cook as required by the shape. Strand pastas like fettuccini, spaghetti and linguini only need to cook 2-4 minutes. For cannelloni, lasagne or ravioli, cook as per the recipe.

Source: food.com

1/4 cup extra virgin olive oil 1 medium onion , cut into 1/4-inch dice 1 small acorn squash or 1 small butternut squash, peeled, seeded and diced 1/4 inch 2 cups arborio rice 1/2 cup white wine 4 cups chicken stock, hot 4 tablespoons unsalted butter 1/2 cup parmesan cheese , plus more parmesan cheese , for sprinkling 1 In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and squash cooking until the onions have softened and are translucent but not browned 8 to 10 minutes. 2 Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes. 3 Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed. 4 Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. 5 Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.

Source: food.com

1/4 cup red wine vinegar 3 garlic cloves , minced 1 teaspoon dried oregano , crumbled 1 teaspoon ground cumin 1 teaspoon colman's dry mustard 1 teaspoon hot red pepper flakes 1/2 cup extra virgin olive oil 1 grated orange, juice and zest of 2 small Japanese eggplants or 2 small italian eggplants 2 red bell peppers 2 yellow bell peppers 12 baby zucchini , with zucchini flowers or 4 small zucchini 2 medium red onions 6 scallions 12 spears pencil asparagus kosher salt 12 fresh basil leaves , cut into chiffonade (thin slivers) 1 Preheat a gas grill or prepare a fire in a charcoal grill. 2 In a small bowl, whisk together the vinegar, garlic, oregano, cumin, mustard, pepper flakes, olive oil, and orange juice (reserve the zest for garnish). Set aside. 3 Cut the eggplant into 1/2-inch-thick slices. Cut the peppers into quarters and remove the cores and seeds. If using baby zucchini, remove the blossoms and set aside; cut the zucchini lengthwise in half. If using small zucchini, cut lengthwise into 1/4-inch-thick slices (discard the first and last slice from each). Cut the onions into 1/4-inch-thick rounds. Trim the scallions. Snap off the tough bottom parts of the asparagus stalks. 4 Place the vegetables on two large baking sheets. Brush lightly with some of the marinade and season lightly with salt. Place on the grill over medium-high to high heat (you will probably have to cook the vegetables in batches) and cook, turning once or twice, until tender and slightly charred on both sides: the eggplant will take about 8 to 10 minutes, the peppers 10 to 12 minutes, the zucchini 6 to 8 minutes, the onions and scallions 4 to 6 minutes,and the asparagus 5 to 7 minutes. Remove each vegetable from the grill as it is done and return to the baking sheets. 5 Cut the peppers into 1/2-inch-wide strips. Arrange the vegetables decoratively on a large serving platter and drizzle with the remaining marinade. Sprinkle with the orange zest, the zucchini blossoms if you have them, and the basil. Serve warm or at room temperature.

Source: food.com

1 cup balsamic vinegar 1/2 cup fresh rosemary needles , fresh 8 garlic cloves 1/2 cup extra virgin olive oil 2 -2 1/2 lbs flank steaks kosher salt fresh ground black pepper 4 ounces parmigiano-reggiano cheese 8 cups arugula , loosely packed sea salt aged balsamic vinegar (balsamico condimento) extra virgin olive oil , finishing-quality 4 porcini mushrooms 1 For the Beef: Combine the balsamic vinegar, rosemary and garlic in the bowl of a food processor, and pulse until the rosemary is finely chopped. Add the olive oil and pulse until all the ingredients are combined. Season marinade with salt and pepper. 2 Place the steaks in a large bowl or nonreactive baking dish. Pour the marinade over and turn to coat them on all sides. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to overnight. Remove the steaks from the refrigerator and bring to room temperature before grilling. 3 Preheat grill pan or heavy-bottomed skillet over high heat. 4 Remove the steaks from the marinade, discard the marinade, and generously season the steaks with salt and pepper on both sides, using about one teaspoon of salt per pound of meat. 5 Put the steaks on the grill pan and cook until the meat is seared and deep brown on all sides, 5 to 6 minutes per side for medium rare. Remove the steaks to a platter or cutting board and let them rest for about 5 minutes before slicing. Use a sharp knife to carve the steaks diagonally against the grain into 1/2-inch thick slice. 6 While the steaks are resting, use a large knife or mandoline to cut the wedge of Parmiagiano-Reggiano into very thin slices. Put the arugula in a large, wide bowl, sprinkle with salt and toss gently to distribute evenly. Drizzle the vinaigrette and toss gently to coat the leave. Taste for seasoning and add more salt or vinaigrette, if desired. 7 To serve plate steak with dressed arugula on the side. Drizzle with the balsamico condimento and olive oil. 8 Shave porcini mushrooms and Parmiagiano-Reggiano onto the dish. 9 For the Lemon Vinaigrette: Combine the shallots, lemon juice and zest, vinegar, and salt in a small bowl. Set the bowl aside for 5 to 10 minutes to marinate the shallots. Add the olive oil in a slow, steady, stream, whisking constantly to combine. Stir in the pepper. Taste for seasoning and add more salt or pepper, if desired.

Source: food.com

10 lamb shanks kosher salt black pepper 6 tablespoons extra virgin olive oil 2 Spanish onions , chopped 5 carrots , peeled and cut into 1 inch pieces 6 leeks 2 cups dry white wine 1 cup tomato sauce 3 cups chicken stock, Brown 2 cups red grapes , Concord grapes, halved and seeded 1 Preheat the oven to 375 degrees 2 Rinse and dry the lamb shanks, and season them liberally with salt and pepper. In a very large heavy-bottomed Dutch oven, heat the olive oil over medium-high heat until smoking. Add the lamb shanks, 5 at a time, and sear until dark golden brown all over, 10 to 12 minutes per batch. Remove the shanks and set them aside. 3 Add the onions, garlic, carrots, and leeks to the pot and cook until softened, 8-10 minutes. Use only the white and light green parts of the Leaks only, trimmed, halved lengthwise, cut crosswise into thin half-moons, rinsed thoroughly, and drained. 4 Add the wine, tomato sauce, and sock to the vegetables and bring to a boil. Return the lamb shanks to the pot and bring back to a boil. Cover the pot tightly, place it in the oven, and bake for about 1.5 hours, until the meat is fork-tender. 5 Remove the pot from the oven, check the sauce for seasoning, and then add the grapes. Stir them in gently, and serve directly from the pot.

Source: food.com

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