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Recipes that include breadcrumbs

Street Food at Home: Lamb Gyro

Tuesday, September 8, 2009

We’re still touring through California, but for those of you hungry for a recipe, here’s a treat we did just before leaving…

One of my favorite lunch foods (when I’m not strictly following lunch.foodmayhem.com) is street meat.  I’m talking about lamb shawarma from a cart.  One of my favorites in Manhattan is the guy in front of Food Emporium on 14th Street, near Park Ave South.  However, he’s always gone when I get home!  So I had to take matters into my own hands and make my own–a difficult task when you don’t own a spit.

Lamb Gyro in Pita 2

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Stuffed Zucchini Boats

Tuesday, August 18, 2009

Stuffed Zucchini Boat 2

Lon and I fell in love with Stuffed Zucchini when his Aunt Heather made some for us last summer. (Click here for pics.) Not knowing the recipe, Lon had to make his own when he had to have it one night. It’s so hard to get Lon to write down his recipes but he did leave me some chicken scratch to start from, which of course I could not read half of. Doing my best to interpret ingredients that looked like “2 T parade” (what?), I made yet another reincarnation of the recipe so that I could write out a recipe to share. I’ve made this at least three times now because it’s a perfect vegetarian side dish or party appetizer.

This recipe is easier to follow if you use the same size zucchini I used. Look for ones that are roughly 1 3/4″ to 2″ in diameter. You’ll need 10 segments that are 3″ long each, so you’ll get 2 segments out of one that’s roughly 6″ or three segments out of one that is roughly 9″. I hope that makes sense…It’s a pain because zucchini vary in size so much.

3 inch Zucchini stumps

Stuffed Zucchini Boats
~20 (3″) boats

  • 10 (3″) segments zucchini (roughly 1 3/4″ to 2″ diameter)
  • 3/4 cup breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 8 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon hot paprika
  • 1/4 cup olive oil
  • kosher salt and freshly ground black pepper to taste

Instructions –

1. Preheat oven to 350 degrees F. Cover a baking sheet with aluminum foil and spray with non-stick spray.

2. Cut all zucchini segments in half lengthwise.

3 inch Zucchini halves

3. Cut a thin strip off the curved side of each so that it has a flat surface to stand on. This prevents wobbling. Reserve the strip you cut off.

leveling zucchini boats 1leveling zucchini boats 2
leveling zucchini boats 3

4. Use a spoon to scoop out the middle of the zucchini.

hollowed out zucchini

5. For the flesh you just scooped out, cut off the parts that are seeded. No need to be precise, but you want the solid flesh on the left side of this picture, not the seeded stuff on the right side.

suzzhini pulp

6. Dice the solid zucchini flesh and the strip you cut off earlier into little cubes (no need to be precise). Toss it in a bowl with bread crumbs, parsley, garlic, lemon juice, paprika, and olive oil. Season with 1/2 teaspoon salt and a few pinches of pepper.

Stuffed Zucchini Filling

7. Arrange zucchini on the prepared baking sheet with scooped side up. Sprinkle with salt and pepper. Fill with zucchini bread crumb filling. Pack it down gently.

Stuffed Zucchini Boats 3

6. Bake on the top shelf of the oven for 20 minutes. Turn your oven to broil and color just until golden, about 2 minutes. Serve immediately.

Stuffed Zucchini Boat

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Deli-Style Turkey Burgers

Sunday, January 18, 2009

There is a crappy little deli on 5th avenue near 23rd Street called Deli Marche, I used to eat there fairly regularly. One of my favorite sandwiches was the turkey burger. They’re low quality, but taste so good. Tonight, since we had some ground turkey meat around, I decided to try and reproduce it. I did a pretty good job (so I say)…

Turkey Burgers

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Turkey Meatball Puttanesca

Thursday, January 15, 2009

Some people love olives, popping them whole, one after the other. They’re too strong for me to eat alone, but I do like the way they flavor sauces. Puttanesca is the perfect example. I had my heart set on making it when I realized I didn’t have any anchovies, so it turned into a Turkey Meatball Puttanesca. The result is a perfect winter comfort food, without being heavy and fattening. It’s actually incredibly healthy and you’ll be surprised how tender lean turkey can be.

This is one of those dishes you make in large batches because it reheats so well, and if you’re serving to company, it’s actually best the next day.

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Turkey Meatball Soup

Saturday, October 4, 2008

For some, 60 degrees F is still pretty warm. I see people out without jackets, some even in shorts. I, on the other hand, am deathly afraid of the cold and rain. I basically start preparations for hibernating around now and become home-bound by 50 degrees F. This is when I start consuming lots of soup, so here’s the first one of the season, Turkey Meatball Soup. I made the meatballs very garlicky, which combined with chicken broth is the way to keep away colds, or vampires, or your blind date. Haha

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Lazy Sausage Meatballs with Eggplant

Thursday, July 31, 2008

I’m still getting over the cold, or whatever I have, so I’m still doing lazy dishes. Thankfully, I had half a box of sausages in the fridge left-over, since it was a BJ’s box of meat, exactly 1 pound 13 ounces, so that’s what’s in the recipe. Don’t be alarmed by large amount of food this makes. It’s the perfect thing to have left-over, easily re-heatable in the microwave, or easily packed as a lunch.

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Duck Fat Turkey Meatballs

Wednesday, May 28, 2008

After roasting that duck the other night, we were left with excess duck fat, which we of course saved. I decided to make turkey meatballs, fried in the duck fat, for a nice twist. You won’t really taste definable duck fat, but I do think it adds to the flavor of this dish. On a separate note, I usually brunois carrots for my red sauces, because carrots add a natural sweetness. I was feeling lazy today so I decided to try shredding the carrots on a box grater and the result was great. I may end up doing it the lazy way more often.

Duck Fat Turkey Meatballs 4

*some new photos added 11/23/09

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Moroccan Spiced Meatloaf

Friday, May 23, 2008

Inspired by the nicely spiced lamb meatballs at Alta, I decided to make Moroccan Spiced Meatloaf. Lon happens to love meatloaf and the last time I made it, he raved. I love when he loves my food so I thought this would be a good shot and I think this one beat the last one!

Moroccan Spiced Meatloaf

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Rosemary Meatloaf

Monday, March 10, 2008

I decided to serve my Chinese family an all-American meal, Rosemary Meatloaf, Buttermilk Mashed Potatoes, and Sauteed Garlic Spinach. I have to pat myself on the back for this meatloaf recipe. It was so unbelievably flavorful and moist, my brother couldn’t believe it was mostly turkey.

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Italian Wedding Soup

Sunday, August 19, 2007

A week ago my mom picked up four pounds of lamb for me at a butcher in Long Island. Because he butchered an 8-pound piece for me, I ended up with two beautiful shanks. After attending my cousin Riva’s wedding last night, and because our brunch plans fell apart, AND (for the real reason) because Jessica wasn’t feeling well, I decided to make some lamb stock, which would end up in homemade (the best kind) Italian Wedding Soup.

First I sauteed the shanks with salt and pepper in extra virgin olive oil in a large stock pot. I let them go for a good 15 minutes, during which time I added 1.5 roughly chopped onions and 3 cloves of garlic. I then caramelized half a can of tomato paste before deglazing with low sodium College Inn chicken broth. I filled the pot with water and added two roughly chopped carrots; two bay leaves (broken in halves), a tablespoon of peppercorns, and a large handful of fresh dill.

After bringing it to a boil, I let the stock reduce for about three hours. Towards the end I started making the soup: first I cooked some pasta and made the meatballs. While the standard pasta for this soup are elbows, I used a great variation on elbows, Barilla’s pipette rigate.

Ingredients for Meatballs

  • 0.5lb Ground Beef
  • 0.5lb Ground Pork
  • 1/4 cup breadcrumbs (or more, as necessary)
  • 3 tbsp. chopped, flat leaf, Italian parsley
  • 1 tbsp. granulated garlic
  • 2 tsp. cayenne pepper
  • 1/4lb of grated Parmigiano-Reggiano
  • Black Pepper (to taste)

I rolled the meatballs into 3/4″-round balls and cooked them for 3 minutes in unseasoned, boiling water (the same water I used to cooked the pipettes).

Before assembling the soup, I pulled the shanks out of the stock pot and pulled the meat off them. Then, I strained the stock and saved the carrots as a snack for Jessica later. In the mean time, I finely diced half an onion into a two-quart sauce pan, and added the stock. I also added a teaspoon of red pepper flakes, two cloves of garlic diced, lots of dried oregano, and adjusted seasoning (a little salt was necessary). In the mean time I rinsed some baby spinach and gave it a very coarse chop.

Just before serving the soup, I added the spinach and some more parsley to the soup, along with the meatballs and pulled lamb meat (to reheat). I served with the pasta in the bowl.

The overall flavor was phenomenal. The stock had a rich flavor and the soup had just a bit of heat from the cayenne in the meat and the red pepper flakes in the soup. The spinach was also cooked perfectly.

While this soup does take a bit of work, it is worth every second. A lot of love goes into making soup like; and it can’t be rushed. Perhaps that’s the reason it has magical curative powers?

See more pictures of the soup and the cooking process in our Flickr set.

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