Delzoun Tide-me-overs
May. 21st, 2023 05:32 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ilyena_sylph in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
barbedaykitchenYep, we're back to Heroes' Feast!
Ingredients
¼ cup heavy cream
1 egg
2 slices dark bread (rye or pumpernickel) (crumbled, without crusts)
4-5 tbsp unsalted butter
1 small onion, finely diced
salt
¼ tsp allspice
8 oz ground pork
8 oz ground beef
1 tsp baking powder
2 tbsp all-purpose flour
1 ½ cups chicken broth
1 tsp light brown sugar
1 ½ tsp soy sauce
½ tsp lemon juice
3 tbsp fresh dill or parsley chopped
Directions
In a large bowl, combine the heavy cream and 1 egg with a fork. Add the crumbled slices of dark bread to the cream and egg and let it sit for ~20 minutes for the bread to get quite soft, then mash it into a smooth paste.
In a skillet, melt 1 to 2 tbsps of butter over medium heat, add the onion and some salt and cook for 4 minutes or so. At that point, add your allspice and cook for about half a minute, 'until fragrant'. Remove from the heat, turn the burner off, put the onion and butter into a ramekin and stick it in the fridge to come down to room temp or a little cooler.
Start your oven preheating to 475F (when we do this again, 450F, I don't enjoy smoke in my kitchen).
Once the onions are cool, combine the bread-egg-cream mixture, the onion-spice-and-butter mixture, the ground pork and ground beef, and the baking powder, along with a small bit of pepper in the large bowl and mix until you have a smooth and consistent mixture.
Spray a wire rack with cooking spray (no seriously, do it, hell do it twice) and put it in a rimmed baking sheet.
Now make your meat mixture into tablespoon's-worth balls and put them on the wire rack, then put into the oven for 20 minutes, turning halfway through.
Once the meatballs are in the oven, start on the sauce!
Wipe out your skillet from the onion mix to make sure all the onions are gone, wait two minutes or so, then put it back over medium heat and melt another 3 tbsps of butter. Once it's melted, stir it constantly for about two minutes, until the butter starts to darken.
At that point, dump in 2 tbsps of flour and stir the everloving hell out of it and keep stirring for 3 minutes. Swap over from spoon to whisk, and begin to slowly add the chicken broth. Once it is combined, add the brown sugar, the soy sauce, and the lemon juice one at a time and cook, stirring often, for about 3 minutes.
This should be done about the same time as the timer on your meatballs. Haul them out, grab tongs, move the meatballs from the rack to the skillet, and turn the heat down to low and stir the meatballs into the sauce. Simmer for about 4 minutes, while sprinkling the dill or parsley over it.
Serve immediately.
Ingredients
¼ cup heavy cream
1 egg
2 slices dark bread (rye or pumpernickel) (crumbled, without crusts)
4-5 tbsp unsalted butter
1 small onion, finely diced
salt
¼ tsp allspice
8 oz ground pork
8 oz ground beef
1 tsp baking powder
2 tbsp all-purpose flour
1 ½ cups chicken broth
1 tsp light brown sugar
1 ½ tsp soy sauce
½ tsp lemon juice
3 tbsp fresh dill or parsley chopped
Directions
In a large bowl, combine the heavy cream and 1 egg with a fork. Add the crumbled slices of dark bread to the cream and egg and let it sit for ~20 minutes for the bread to get quite soft, then mash it into a smooth paste.
In a skillet, melt 1 to 2 tbsps of butter over medium heat, add the onion and some salt and cook for 4 minutes or so. At that point, add your allspice and cook for about half a minute, 'until fragrant'. Remove from the heat, turn the burner off, put the onion and butter into a ramekin and stick it in the fridge to come down to room temp or a little cooler.
Start your oven preheating to 475F (when we do this again, 450F, I don't enjoy smoke in my kitchen).
Once the onions are cool, combine the bread-egg-cream mixture, the onion-spice-and-butter mixture, the ground pork and ground beef, and the baking powder, along with a small bit of pepper in the large bowl and mix until you have a smooth and consistent mixture.
Spray a wire rack with cooking spray (no seriously, do it, hell do it twice) and put it in a rimmed baking sheet.
Now make your meat mixture into tablespoon's-worth balls and put them on the wire rack, then put into the oven for 20 minutes, turning halfway through.
Once the meatballs are in the oven, start on the sauce!
Wipe out your skillet from the onion mix to make sure all the onions are gone, wait two minutes or so, then put it back over medium heat and melt another 3 tbsps of butter. Once it's melted, stir it constantly for about two minutes, until the butter starts to darken.
At that point, dump in 2 tbsps of flour and stir the everloving hell out of it and keep stirring for 3 minutes. Swap over from spoon to whisk, and begin to slowly add the chicken broth. Once it is combined, add the brown sugar, the soy sauce, and the lemon juice one at a time and cook, stirring often, for about 3 minutes.
This should be done about the same time as the timer on your meatballs. Haul them out, grab tongs, move the meatballs from the rack to the skillet, and turn the heat down to low and stir the meatballs into the sauce. Simmer for about 4 minutes, while sprinkling the dill or parsley over it.
Serve immediately.
no subject
on 2023-05-22 01:45 am (UTC)no subject
on 2023-05-22 01:49 am (UTC)