Swedish Meatballs

Serve over egg noodles or rice.

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FORMULA:

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Meatballs:
1 large egg
1/4 cup heavy cream
1 large slice high-quality white sandwich bread, crusts removed and bread torn into 1-inch pieces
8 ounces ground pork
1 small onion , grated on large holes of box grater (about 1/4 cup)
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground black pepper
1 teaspoon packed brown sugar {we omit this because we prefer it to be slightly less sweet}
1 1/2 teaspoons salt
1 teaspoon baking powder
8 ounces 85 percent lean ground beef
1 1/4 cups vegetable oil

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Sauce:

1 tablespoon unsalted butter
1 tablespoon unbleached all-purpose flour
1 1/2 cups low-sodium chicken broth
1 tablespoon packed brown sugar {we only use 2 teaspoons}
1/2 cup heavy cream
2 teaspoons juice from 1 lemon
Table salt and ground black pepper

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PROCESS:

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For the meatballs - Whisk egg and cream together in medium bowl. Stir in bread and set aside. Meanwhile, in stand mixer fitted with paddle attachment, beat pork, onion, nutmeg, allspice, pepper, brown sugar, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. Using fork, mash bread mixture until no large dry bread chunks remain; add mixture to mixer bowl and beat on high speed until smooth and homogeneous, about 1 minute, scraping bowl as necessary. Add beef and mix on medium-low speed until just incorporated, about 30 seconds, scraping bowl as necessary. Using moistened hands, form generous tablespoon of meat mixture into 1-inch round meatball; repeat with remaining mixture to form 25 to 30 meatballs.

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Heat oil in 10-inch straight-sided sauté pan over medium-high heat until edge of meatball dipped in oil sizzles (oil should register 350 degrees on instant-read thermometer), 3 to 5 minutes. Add meatballs in single layer and fry, flipping once halfway through cooking, until lightly browned all over and cooked through, 7 to 10 minutes. (Adjust heat as needed to keep oil sizzling but not smoking.) Using slotted spoon, transfer browned meatballs to paper towel-lined plate.

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For the sauce - Pour off and discard oil in pan, leaving any fond (browned bits) behind. Return pan to medium-high heat and add butter. When foaming subsides, add flour and cook, whisking constantly, until flour is light brown, about 30 seconds. Slowly whisk in broth, scraping pan bottom to loosen browned bits. Add brown sugar and bring to simmer. Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes. Stir in cream and return to simmer.

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Add meatballs to sauce and simmer, turning occasionally, until heated through, about 5 minutes. Stir in lemon juice, season with salt and pepper, and serve.

General Tso's {Ozzy's Favorite}

This is a lighter version of General Tso's, but it is just as delicious. We prefer to add a little extra red pepper for a little extra kick.

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FORMULA:

1/4 cup cornstarch
1 pound snow peas, trimmed and halved crosswise
4 garlic cloves, sliced
2 teaspoons fresh ginger, grated and peeled
3 tablespoons light-brown sugar
2 tablespoons soy sauce
1/2 teaspoon red-pepper flakes
2 large egg whites
Coarse salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil

Rice for serving

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PROCESS:

Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.

In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.

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In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).
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Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

Steamed Artichokes with Cheat's Aioli

This recipe is from Gwyneth Paltrows Goop emails. Any vegetable would be delicious dipped in this aioli and it's also good for a sandwich.

FORMULA:

2 artichokes, trimmed

1/2 Cup mayonnaise or Veganaise (the only sub that tastes good)

1 clove garlic, crushed

1 teaspoon freshly squeezed lemon juice (about 1/4 of a juicy lemon)

pinch of course sea salt

1 generous tablespoon of thinly sliced basil

PROCESS:

Steam artichokes for about fourty five minutes or until they give a little resistance when you pierce them with a parin.

Meanwhile, mix the rest of the ingredients together in a bowl.

Let the artichokes cool a bit and serve them with the aioli. To eat, peel off each leaf, swipe it through the aioli, scrape it with your teeth and repeat over and over. When you get to the heart, remove sharp thistle and enjoy the best part of the artichoke.