Swedish Meatballs

Swedish Meatballs
Swedish Meatballs

 

 

 

 

 

 

Swedish Meatballs

The other day it was suggested that I make Swedish meatballs, as something different.  “Something different” because I have not made them in over 30 years.

Many years ago when ever I would be home for a weekend and had time to cook we would invite my grandmother to have dinner with us.  One night I made Swedish meatballs and we sent the left overs home with her.  A few days later my wife was talking to her on the phone and asked how she enjoyed the leftovers.  ” Oh they were fine after I washed that sauce off.” she answered.   I was devastated.

But don’t worry this isn’t the recipe I used then.

Ingredients for Swedish Meatballs

  1. 2 Tbsp butter
  2. 1 medium onion finely diced
  3. 2/3 cup milk
  4. 5 slices day old bread finely chopped
  5. 2#’s lean ground beef or a combination of ground pork, beef & veal (optional)
  6. 1 tsp each salt & pepper
For the Sauce:
  1. 1 tsp ground nutmeg
  2. 2 tsp pepper
  3. 1 tsp cardamom
  4. 1/3 cup flour
  5. 6 Tbsps butter
  6. 32 oz (appox) Beef Stock
  7. ¾ cup sour cream
  8. Salt & pepper to taste
  9. 4 Tbsps lingonberry Jelly
Optional:
  1.  1# wide egg noodles 

While the recipe calls for cardamom, it is a quite expensive ingredient.  You could if you wish substitute a ½ tsp of cinnamon and nutmeg or cloves.  Additionally you could substitute raspberry or another of the berry jellies instead of the lingonberry but it is a fairly common commodity and not that expensive compared to other jellies and does make a difference in the final taste of the sauce.

Directions for Swedish Meatballs

In a sauté pan place the butter and bring up to medium heat, add the onion and sauté until translucent.

Take the bread and in a food processor finely chop.

Combine the meat,onion, bread, milk and the salt and pepper.  Mix well and then gently roll into slightly smaller than golf ball size balls.

Place the finished meatballs on a cooking tray and bake in the center of a 350º oven for about 25-30 minutes until they are cooked through.  This step can be done ahead of time and refrigerated until ready to cook.

In a large sauté pan that will hold all the meatballs in a single layer melt the butter and add the flour and cook for a few minutes to cook out the raw flour.   Add the nutmeg, cardamom, and pepper and combine.  Now add the beef stock and bring slowly up to a boil stirring to dissolve the flour roux.

 Once the sauce is thickened, remove from heat add the sour cream and stir to combine completely.  Once combined add the jelly stir to dissolve,  taste and adjust seasoning if necessary.   Place back of a medium heat add the meatballs and allow them to come up to heat and be covered in sauce.

Serve over wide egg noodles.

 

Here are a few items to help make this recipe:
http://www.amazon.com/Simply-Calphalon-Nonstick-5-qt-Saut%C3%A9/dp/B001ASBBTK/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1464196614&sr=1-4&keywords=large+saute+pan&linkCode=ll1&tag=rantsravesa06-20&linkId=9330d6098afc6ee51f55f1cad49fcaaf
http://www.amazon.com/Farberware-Nonstick-Bakeware-13-Inch-Rectangular/dp/B00008W70F/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1464196676&sr=1-6&keywords=baking+pan&linkCode=ll1&tag=rantsravesa06-20&linkId=69942497d1d882e966d383dcc67fa8bc

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

Meatballs !! How can you go wrong?  Although I think they would have been better if you washed that sauce off them.  Still 5 Paws.

IMG

 

 

 

Swedish Meatballs

Swedish Meatballs

Ingredients

  • 2 Tbsp butter
  • 1 medium onion finely diced
  • 2/3 cup milk
  • 5 slices day old bread finely chopped
  • 2#'s lean ground beef or a combination of ground pork, beef & veal (optional)
  • 1 tsp each salt & pepper
  • For the Sauce:
  • 1 tsp ground nutmeg
  • 2 tsp pepper
  • 1 tsp cardamon
  • 1/3 cup flour
  • 6 Tbsps butter
  • 32 oz (appox) Beef Stock
  • ¾ cup sour cream
  • Salt & pepper to taste
  • 4 Tbsps Ligonberry Jelly
  • Optional:
  • 1# wide egg noodles
  • While the recipe calls for cardamon, it is a quite expensive ingredient. You could if you wish substitute a ½ tsp of cinnamon and nutmeg or cloves. Additionally you could substitute raspberry or another of the berry jellies instead of the ligonberry but it is a fairly common commodity and not that expensive compared to other jelliies and does make a difference in the final taste of the sauce.

Instructions

  1. In a saute pan place the butter and bring up to medium heat, add the onion and saute until tranlucent.
  2. Take the bread and in a food processor finely chop.
  3. Combine the meat,onion, bread, milk and the salt and pepper.  Mix well and then gently roll into slightly smaller than golf ball size balls.
  4. Place the finished meatballs on a cooking tray and bake in the center of a 350º oven for about 25-30 minutes until they are cooked through.  This step can be done ahead of time and refrigerate until ready to cook.
  5. In a large saute pan that will hold all the meatballs in a single layer melt the butter and add the flour and cook for a few minutes to cook out the raw flour.   Add the nutmeg, cardamon, and pepper and combine.  Now add the beef stock and bring slowly up to a boil stirring to dissolve the flour roux.
  6.  Once the sauce is thickened, remove from heat add the sour cream and stir to combine completely.  Once combined add the jelly stir to dissovle,  taste and adjust seasoning if necessary.   Place back of a medium heat add the meatballs and allow them to come up to heat and be covered in sauce.
  7. Serve over wide egg noodles.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.rantsravesandrecipes.com/swedish-meatballs/

 

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2016 all rights reserved

Pot Roast

Pot Roast
Pot Roast

 

 

 

 

 

 

Pot Roast

I’ve seen a lot of recipes on the internet for pot roast, most of them are a simple braising recipe.  My version comes from my great-grandmother, a 100 year old recipe that never fails to please.  Her rule was low, slow and dry.

The cut of meat is certainly up to you.  Any number of “chuck” cuts, brisket or bottom round will produce a pretty good pot roast.  We always used a bottom round- slightly tougher but if cooked properly it will be tender and delicious and it does hold up a little better making it easier to slice in the end.

You do need a good cast iron or enameled pot with a tight fitting lid .

For the gravy, a simple roux and the pan drippings will produce a wonderful sauce, if color is a concern you can always add a little “kitchen bouquet” to darken the gravy- don’t worry the gravy police won’t knock down your door if you do!

Ingredients for Pot Roast

  1. Bottom round 6-8#’s
  2. 2-3 Tbsps cooking oil
  3. 3-4 Tbsps flour
  4. salt and pepper
  5. 3-4 stalks of celery
  6. 1 medium onion quatered
  7. 2 carrots roughly chopped
  8. Salt & Pepper

For the Gravy

  1. 2-3 Tbsps butter melted
  2. 2-3 Tbsps flour
  3. 1-2 cups cooking liquid.

Directions for Pot Roast

Preheat oven to 325º.

Lightly salt and pepper all sides of the roast.  Sprinkle the flour over all sides and gently rub in to meat.

Heat the oil in the cast iron pot to medium to medium high and once up to heat sear the roast on all sides.  Once browned remove the roast to a plate pour off most of the excess oil.

Place the celery onion and carrot in the bottom of the pot to form a “vegetable rack” for the meat to sit on.

Place the roast on top of the vegetables place the lid on and put in the slow oven for about 3 hours.  Using a baster or ladle remove excess liquid every 30- 45 minutes and reserve the liquid for the gravy.

Once done, remove the roast to a plate strain out the pot getting all the remaining juices and discard the cooked vegetables.  Prepare the gravy in any way you are comfortable with by skimming the fat off the top and either by reducing or adding a roux.

Here are a few items to help make this recipe:

Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven:    http://amzn.to/1UbKRHb
Baster: http://amzn.to/1UbKOLA

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

Now this is more like it!  Beef fit for a Princess and the gravy and carrots were not to be ignored!  I would be happy with this every day!  5 paws!

IMG

 

 

 

Pot Roast

Pot Roast

Ingredients

  • Ingredients for Pot Roast
  • Bottom round 6-8#'s
  • 2-3 Tbsps cooking oil
  • 3-4 Tbsps flour
  • salt and pepper
  • 3-4 stalks of celery
  • 1 medium onion quatered
  • 2 carrots roughly chopped
  • Salt & Pepper
  • For the Gravy
  • 2-3 Tbsps butter melted
  • 2-3 Tbsps flour
  • 1-2 cups cooking liquid.

Instructions

  1. Preheat oven to 325º.
  2. Lightly salt and peper all sides of the roast. sprinkle the flour over all sides and gently rub in to meat.
  3. Heat the oil in the cast iron pot to medium to medium high and once up to heat sear the roast on all sides. Once browned remove the roast to a plate pour off most of the excess oil.
  4. Place the celery onion and carrot in the bottom of the pot to form a "vegetable rack" for the meat to sit on.
  5. Place the roast on top of the vegetables place the lid on and put in the slow oven for about 3 hours. Using a baster or ladle remove excess liquid every30- 45 minutes and reserve the liquid for the gravy.
  6. Once done, remove the roast to a plate strain out the pot getting all the remaining juices and discard the cooked vegetables. Prepare the gravy in any way you are comfortable with by skiming the fat off thwe top and either by reducing or adding a roux.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.rantsravesandrecipes.com/pot-roast/

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2016 all rights reserved

 

Stuffed Mushrooms

Stuffed Mushrooms
Stuffed Mushrooms

 

 

 

 

 

 

Stuffed Mushrooms

This is another is a small series of my favorite appetizer, the stuffed mushroom.  This recipe is for large cap mushrooms about 10 to a pound.  If you are making more add to the recipe and if you are using smaller caps with longer stems reduce the amount of chopped up stems.

Ingredients for Stuffed Mushrooms

  1. 1# (appox 10 silver dollar size) Mushroom, stems removed
  2. 1 sweet italian sausage link(casing removed)
  3. 1 finely chopped shallot
  4. 1 clove garlic finely chopped
  5. 8 – 10 crushed saltines crackers
  6. 2-3 tbs grated Parmesan cheese
  7. Olive oil
  8. Salt & pepper

Directions for Stuffed Mushrooms

Carefully remove the stems from the mushrooms.  Place them in a small food processor with the shallot and garlic and chop fine. Remove to a bowl.

In the processor now finely chop the saltines and once done remove to a bowl.

Clean by brushing the mushroom caps and lightly cover in Olive oil.  Set aside.

In a frying pan brown the sausage.  Once browned place in the processor and chop finely, put back in the pan and add the shallot and garlic and mushrooms with a little Olive oil and cook until the shallot in wilted and most of the liquid is cooked out of the mushrooms.

Place in a bowl add the saltines and Parmesan and about a teaspoon each of salt and pepper and stir to combine all the ingredients.  If the mixture is too dry to form  a ball add a little more Olive oil.

Using a scoop or teaspoon  stuff the caps with the bread mixture. Place the finished caps into a baking pan.

When ready to cook place in a 400° oven for about 25 – 30 minutes until the caps begin to lightly brown.

Serving suggestions:

For a main course serve with Hollandaise.

 

Here are a few items to help with this recipe:
http://www.amazon.com/Zeroll-Universal-Medium-Disher-Cream/dp/B0002U33QG/ref=as_li_ss_tl?ie=UTF8&qid=1461958025&sr=8-2-fkmr0&keywords=zeroll+assorted+scoops&linkCode=ll1&tag=rantsravesa06-20&linkId=70963daecdcb0953a94e66b06a8ffa37
http://www.amazon.com/Pyrex-Basics-Oblong-Baking-Dishes/dp/B00N1BYMLS/ref=as_li_ss_tl?ie=UTF8&qid=1461958152&sr=8-1&keywords=baking+dish&linkCode=ll1&tag=rantsravesa06-20&linkId=89a8d143bc58a84c123bc3925c9c213b

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

 

Again with the vegetable stuff in my sausage, I don’t get it?

 

Stuffed Mushrooms

Stuffed Mushrooms

Ingredients

  • 1# (appox 10 silver dollar size) Mushroom, stems removed
  • 1 sweet italian sausage link(casing removed)
  • 1 finely chopped shallot
  • 1 clove garlic finely chopped
  • 8 - 10 crushed saltine crackers
  • 2-3 tbs grated Parmesan cheese
  • Olive oil
  • Salt & pepper

Instructions

  1. Carefully remove the stems from the mushrooms. Place them in a small food processor with the shallot and garlic and chop fine. Remove to a bowl.
  2. In the processor now finely chop the saltines and once done remove to a bowl.
  3. Clean by brushing the mushroom caps and lightly cover in Olive oil. Set aside.
  4. In a frying pan brown the sausage. Once browned place in the processor and chop finely, put back in the pan and add the shallot and garlic and mushrooms with a little Olive oil and cook until the shallot in wilted and most of the liquid is cooked out of the mushrooms.
  5. Place in a bowl add the saltines and Parmesan and about a teaspoon each of salt and pepper and stir to combine all the ingredients. If the mixture is too dry to form a ball add a little more Olive oil.
  6. Using a scoop or teaspoon stuff the caps with the bread mixture. Place the finished caps into a baking pan.
  7. When ready to cook place in a 400° oven for about 25 - 30 minutes until the caps begin to lightly brown.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.rantsravesandrecipes.com/stuffed-mushrooms/

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2016 all rights reserved

 

 

 

 

Food Blog about Recipes & Cooking Tips & Techniques