Meatballs with Dill/Mint Sauce Recipe

When I think of dill and mint together I think of Greece. My favourite tzatziki always has a touch of mint. One day I was asked to make some “Danish Meatballs” with a creamy dill sauce. I happened to have an abundance of mint, it grows like a weed for me. So I chopped some up and had a hit on my hands.

Serves 4

1 pound/450g gluten free egg noodles, cooked according to package directions

1 pound /450g ground turkey

1 teaspoon/5ml sea salt

½ teaspoon/2ml black pepper

1 tablespoon onion, minced

½ cup/118ml rice crumbs

¼ cup/60ml melted butter or canola oil

2 tablespoons/30ml gluten free a/p flour

½ cup/125ml chicken stock

½ cup/125ml rice sour cream

1 tablespoon/15ml fresh dill

1 tablespoon/15ml fresh mint, chopped

Preheat oven to 375F/190c/GasMark as5

In a large bowl, combine ground turkey salt, pepper, onion and rice crumbs. Moisten hands and roll into golf sized balls. Arrange in a single layer on a large, shallow baking sheet. Bake meatballs for 20-25 minutes until cooked through. In a saucepan heat oil. Whisk in flour until there are no lumps. Gradually pour in stock, whisking constantly until well blended. Add sour cream, dill and mint, stirring to combine. Heat through. Serve meatballs on pasta topped with cream sauce.

Buy the cookbook with this plus 200 recipes on Amazon!

private chefs and event catering

Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach

info@yadachef.com | 954-367-YADA (9232)

561-285-7466

www.yadachef.com

south florida catering and personal chefs

Do you Remember Herman? Sourdough Starter and Recipe

In the late 1970s and early 1980s, Amish friendship bread, as well as an interchangeable starter referred to as Herman (the name varies), became a popular exchange among friends who shared the starter as well as recipes. Herman Starter Preparation time: 10 minutes Standing time: 5 days Yield: 4 cups 1 cup sugar 1/3 cup warm water 2 packages (2 1/4 teaspoons each) active dry yeast 2 cups each: milk, flour 1. Sprinkle 1 tablespoon of the sugar over the warm water. Sprinkle yeast over mixture; set aside until doubled in volume, about 10 minutes. 2. Combine milk, flour, remaining sugar and yeast mixture in a plastic or glass container. (Do not use metal.) Stir with a wooden spoon; cover loosely. Set aside at room temperature, at least 8 hours. 3. Stir mixture once a day for three days. On the fourth day, measure out 1 cup of Herman for baking; measure 1 additional cup to give to a friend as a gift. To replenish starter: Add 1 cup flour, 1 cup milk and 1...

Pitted vs Unpitted Olives — Which Are Better?

Q. Are there any differences in flavor or texture among pitted and unpitted brine-cured olives? A. To evaluate any differences between pitted and unpitted olives, we gathered both green and black brine-cured olives from deli sections at supermarkets, as well as olives packed in plastic and glass containers. After tasting many samples, it became clear that the pitted olives suffered on two counts: they tasted saltier and their flesh was mushier. They also lacked the complex, fruity flavors of the unpitted kind. Here's why: Before being packed for sale, fresh-picked olives are soaked in brine for periods of up to a year to remove bitterness and develop flavor. Once pitted, the olives are returned to the brine for packing, which can penetrate the inside of the olive and turn it mushy and pasty, as well as increase the absorption of salt. That saltier taste can mask subtler flavors. If you have the time, it makes sense to buy unpitted olives and pit them yourself...

9 Wonderful Benefits Of Pistachios

The health benefits of pistachios include a healthy heart , weight management, protection against diabetes and hypertension, and improved digestion . The vitamins , minerals , fats, and protein found in pistachio are all good for health. What Are Pistachios? Pistachios are one of the oldest edible nuts and are commonly used all over the world. They are native to Asia, particularly Iran and Iraq. Archaeological evidence dates the association of pistachios and man as early as 6,000 BC. They were cultivated in Iran, Iraq, and Syria and were introduced to the Romans only in 100 AD. Today, apart from Iran, Iraq, and Syria, pistachios are being produced in many countries such as the United States, Australia, Turkey, and China, among others. Pistachio nuts belong to the Anacardiaceae family from the genus Pistacia . A pistachio tree takes about 10 to 12 years to produce the first crop. They are d...

Maine's Seaweed Farmers Are Already Having a Record-Setting Year

Lobster fishers have been steadily increasing hauls of this kelp crops in their off-season. By Jelisa Castrodale We're already a month-plus into spring and in Maine, spring isn't just about April showers (rain or snow) or May flowers: it also marks the start of the state's seaweed harvest. According to the Associated Press, Maine is the spot for the United State's seaweed farming industry, and this year already looks like one for the record books. Atlantic Sea Farms, which works with more than two dozen seaweed farmers, told the outlet that it expects this year's briny crop to tip the scales at more than 800,000 pounds, which almost doubles last year's harvest of 450,000 pounds—a state record at the time. Over the past several years, Maine has moved from collecting wild seaweed to farmed varieties, and the annual harvests keep getting bigger. In 2018, the total haul of farmed seaweed was around 54,000 pounds, then grew to 280,000 pounds i...

Anchovy Essence Recipe

Anchovy essence is a handy cupboard staple that will anonymously enhance just about anything savory that you choose to cook. Your dish will have no hint of fish; it will, however, taste more like itself. This recipe almost belongs to Maxine de la Falaise, who proves that they do not make names like once they did. She writes in Seven Centuries of English Cooking (London 1973) that “[t]here are many, many recipes for this English essence par excellence. It is said to have been introduced by the Romans, whose liquamen , made from rotting fish, was described by Apicius.” Her recipe, as she notes, derives from several nineteenth century formulae; ours in turn derives from hers. -a 3.35 oz/103 ml jar of anchovies packed in olive oil -1 Tablespoon/15 ml malt vinegar -1 Tablespoon/15ml water -1 teaspoon/4 ml lemon zest -¼ teaspoon/1 ml cayenne Drain the anchovies and mash them to a rough pulp; a fork or teaspoon is the only tool you need. Put the pulp...

The History of Aluminum Foil: Just Don't Call it Tin Foil

Gerard Paul September 11th, 2020 Cookware , Grilling & Outdoors Aluminum foil – sometimes incorrectly called tin foil – is a thin, prepared sheet metal made of aluminum, often used in cooking (and food storage!). Although it may seem a little dull at first glance (especially on its dull side), aluminum foil has quite a fascinating story behind it. Many incredible things occurred before it became a staple in the modern kitchen. In this post, I'll discuss the various events that led to the aluminum foil revolution, and highlight the continued importance of this seemingly mundane material in our lives. Aluminum Foil What Is Aluminum Foil? Aluminum foil is a thin sheet of metal foil or metal leaf composed of an aluminum alloy containing roughly 92–99 percent aluminum. It usually has a thickness between 0.0002 to 0.006 inches, but its width and strength vary greatly based on the intended applicati...

Ceramic vs. Stainless Steel Knives

A question often asked by our cooking class students is: “Which knife is the best”. Our answer is “No one knife is the “best” one for everyone”. The reason is the knife has to feel comfortable in your hand. Go to a specialty cooking store and ask to hold the chef’s knives. The one that feels best in your friend’s hand may not feel the most comfortable in yours. The reason is hand size, strength and dexterity. The most important thing is the knife must be well balanced and have some weight to it. The knife is supposed to do the work, not you. When it comes to ceramic vs. stainless steel that can be tough. I don’t think I have ever seen a ceramic knife in a professional kitchen, but that does not take away the positive attributes about ceramic knives. Ceramic knives are very sharp. Ceramic knives are produced from very hard ceramic, known as zirconium dioxide. This material is very hard that’s why they stay sharp for longer and don’t require frequent sharpe...

White Fish Gravlax Recipe

White Fish Gravlax Serves 4 Here is a great starter, light lunch or a fantastic item for your holiday buffet. If you have problems with gluten substitute the wheat bread for a flax or millet bread or leave it out entirely and eat on some mixed greens. Gravlax 5 ounces/145 grams white fish, bass, snapper-I used tilapia (sushi grade) 2 tablespoons/34g coarse salt 2 tablespoons/25g caster sugar 1 tablespoon/7g of ground black pepper 1/2 teaspoon/2g ground allspice 1/2 teaspoon/2g ground cloves 8-10 pieces of fresh dill fronds Mustard Butter 2 Tablespoons/28g of unsalted butter, softened 2 Tablespoons/28g of dijon mustard. Salad 1 handful of watercress dressed with simple vinaigrette Creme Fraiche or Sour Cream Mix salt, sugar, black pepper, allspice, and ground cloves. Liberally sprinkle on both sides of the fish. Lay half of the dill in a glass container. Place the fish on top and cover with rest o...

Sfinge di San Giuseppe Recipe

There are many traditions that come from the Italian side of my family, both Calabrian and the Campagna. I am going for the sweet side today with Sfinge di San Giuseppe. Sfinge: 1 cup/250ml water 1/3 cup/76g unsalted butter 1 tablespoon/15ml sugar Grated rind of 1 lemon Pinch of salt 1 cup/125g sifted flour 4 large eggs, at room temperature 1 tablespoon/15ml Cognac or vanilla Filling: 2 cups/246g ricotta cheese 1/2 cups/65g confectioners' sugar 1/2 teaspoon/2ml. vanilla 1/4 teaspoon/1ml ground cinnamon 1/3 cup/33g grated dark chocolate 2 tablespoons/30ml finely chopped pistachios Garnish: Powdered sugar Lemon rind Put water, butter, granulated sugar, lemon rind, and salt in a large saucepan. Bring to a boil, and as soon as the butter has melted, remove from heat. Add the flour all at once, stirring constantly and with vigor. Return the pan to the heat, and stir constantly until the mixture forms a ball and comes away from the sides of the pan. Cook j...

Italian Cream Pie Recipe

This cream pie, often served at Easter and Christmas is rich and, oh, so, good. The recipe has been handed down from my Nonna's family who came to the USA in the late 1800's The basic recipe is for a vanilla cream pie, but you can also sometimes made a half vanilla/half chocolate cream pie by melting a couple of chocolate squares into half of the Italian cream. Then, pour the chocolate and vanilla creams into the crust at the same time (easier with help) so that they bump up against each other, but don’t mix. You can also pour the cream in two layers. 1 Quart/1 liter Milk 1 Cup/200g Sugar 3 Tablespoons/22.5g Cornstarch 8 Egg Yolks 1 Orange Peel (One Large Orange) Orange Flavouring ( we use the juice of 1/2 an orange and reduce until a thick syrup) Important: At no time should this mixture come to a boil. If it does, throw out and start over. Always stir slowly counter clockwise. From start to finish, the mixture must be stirred at all times. Combine milk, sugar, egg yolks,...

YaDa Chef Private and Personal Chefs

Search This Blog