2500 Recipes by Andrew Schloss presents short and easy-to-prepare classics like Sun-Dried Tomato Rouille; Tomato Tonnato; Bavarian Meatballs; Sweet-and-Sour Sesame Meatballs; Quinoa Pilaf ; and Quinoa with Pecans
Using wet hands, combine half the garlic, the pork, sesame oil, cornstarch, 1 tbsp (15 mL) of the ginger and 1 tsp (5 mL) of the soy sauce. Form into 24 meatballs. In a large skillet, heat vegetable oil over medium-high heat. Sauté meatballs until browned on all sides. Add the remaining garlic, the remaining ginger and onion; sauté for 1 minute. Add the remaining soy sauce, broth, brown sugar, vinegar and cayenne; reduce heat and simmer until liquid is reduced by half. Stir cornstarch mixture and add to pan; simmer until lightly thickened.
Using wet hands, combine bacon, bread, whole eggs, anchovies, pork, onions, one-third of the thyme, salt and pepper. Form into 24 meatballs. In a large pot, bring broth to a simmer over medium- low heat. Add meatballs and simmer for 20 to 25 minutes, or until no longer pink inside. Using a slotted spoon, remove meatballs to a plate. Reserve cooking liquid and wipe out pot. Increase heat to medium and add flour and butter to the pot; cook, stirring, until lightly browned, about 5 minutes. Stir in cooking liquid and simmer for 10 minutes. Meanwhile, in a small bowl, beat egg yolks, vinegar, capers and the remaining thyme. Add to the pot in a slow stream, stirring constantly, until a creamy consistency develops, 1 to 2 minutes. Return meatballs to the pot and heat through.
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This page created February 2008
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