October 2008—AnnMarie & Lindsay

The Budget Gourmet
October 2008—AnnMarie & Lindsay

Lemonade
Rosemary-Lemon Bread
Carrot and Fennel Soup
Lemon Maple Frisée Salad
Turkey Meatloaf
Cipollini Onions
Forbidden Rice Pilaf
Banana Cake


Lemonade

1 cup lemon juice
3/4 cup superfine sugar
1 cup ice
4 cup water
2 tsp grenadine

Blend ice, sugar and lemon juice in processor. Add water and grenadine. Serve


Rosemary-Lemon Bread

6 cup all purpose flour
1/2 tsp active dry yeast
3 1/2 tsp salt
4 tsp chopped fresh rosemary
4 tsp lemon zest
3 1/4 cup water

Mix all ingredients in a large bowl. Dough will not be pretty. Cover with plastic wrap and leave on counter for at least 18 hours. Place dough on lightly floured surface. Sprinkle with flour and fold dough over itself twice. Cover loosely with plastic wrap and let rest for 15 minutes.

Using very little flour, quickly shape dough into ball. Coat a smooth cotton towel with cornmeal. Put dough seam side down on towel. Dust top with cornmeal. Cover with another towel. Let rise until it does not readily spring back when poked, about 2 hours.

At least 30 minutes before dough is ready, put large stock pot with lid in oven at heat to 450°. Remove pot from oven. Slide hand under towel and flip dough into pot. Replace lid and bake, covered, for 30 minutes. Remove lid and bake until browned, about another 30 minutes. Set pot on wire rack and cool for ten minutes. Remove from pot. The bread will release easily.


Carrot and Fennel Soup

2 medium fennel bulbs with fronds
1 lb carrots, quartered lengthwise
1 medium onion, quartered
3 garlic cloves
5 Tbsp extra virgin olive oil divided
1/2 tsp sugar
2 1/2 cup chicken broth
2 1/2 cup water
1 tsp fennel seeds

Preheat oven to 450° with rack in lowest position. Chop enough fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulb 1/4-inch thick and toss with carrot, onion, garlic, 3 tablespoons oil, sugar and 1/2 teaspoon salt. Roast until browned for 25 to 30 minutes. Blend vegetables in food processors until smooth and liquid as need to facilitate. Add remaining liquid and thin to desired consistency. Season and heat through.


Lemon Maple Frisée Salad

3 Tbsp oil divided
1/2 cup coarse bread crumbs
3/4 tsp grated lemon zest
3/4 tsp anchovy paste
1 lb frisée, torn
1 Tbsp fresh lemon juice
1 1/2 tsp pure maple syrup

Heat 1 tablespoon oil in skillet. Brown bread crumbs until crisp and golden, about 4 minutes. Transfer to bowl. Stir in zest and a pinch of salt. Wipe out skillet. Add oil and anchovy paste and cook for 15 seconds. Increase heat to medium high. Sauté half of frisée until slightly wilted. Add remaining frisée and sauté until wilted about 2 minutes more. Off heat, stir in juice, syrup, 1/8 teaspoon salt, and 1/4 teaspoon pepper. Serve topped with bread crumbs.


Turkey Meatloaf
By AnnMarie Cutrell

1 1/2 chopped yellow onions
1 carrot shredded on small side of box grater
2 Tbsp good olive oil
1 tsp salt
1 tsp freshly ground black pepper
1 tsp fresh thyme leaves (1/2 teaspoon dried)
1/2 tsp Hungarian Paprika
1/4 cup Worcestershire sauce
1/2 cup chicken stock
1 1/2 tsp tomato paste
3 pounds ground turkey breast
1 cup plain dry bread crumbs
2 extra-large eggs, beaten
3/4 cup ketchup

Preheat oven to 325°F.

In a medium sauté pan, over medium-low heat, cook the onions, carrot, olive oil, salt, pepper, paprika, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 hour until the internal temperature is 160°F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.


Forbidden Rice Pilaf

2 Tbsp olive oil
2 Tbsp butter
1 large onion, chopped fine
2 cloves garlic, minced
2 cups forbidden rice
4 cups chicken broth

Sauté onion in olive oil and butter. When onion is translucent add garlic and rice. Cook for about 2 minutes. Add broth. Bring to a boil. Reduce heat and simmer until all the water has been absorbed. The rice has an al denté quality to it even when fully cooked.


Cipollini Onions

Chipollini onions
Olive Oil
Kosher Salt
Pepper

Peel onions and toss in olive oil. Place on a greased baking sheet. Sprinkle with pepper and kosher salt.

Roast at 425° until golden brown approximately 15 minutes.


Banana Cake

1 cup butter
1 cup water
3-4 very ripe bananas
2 cups flour
2 cups sugar
1/2 tsp salt
2 eggs
1/2 cup sour cream
1 tsp baking soda
1 tsp vanilla
1 pkg (8oz.) cream cheese
2 Tbsp butter
2 cups powdered sugar

Melt 1 cup butter, add one cup hot water, add 4 very ripe banana's wire whip by hand. Mix in 2 cups flour, 2 cups sugar, 1/2 teaspoon salt, 2 eggs, 1/2 cup sour cream 1 teaspoon baking soda, 1 teaspoon vanilla.

Continue mixing with wire whisk. When creamy pour into cookie sheet. (with sides of course.) Bake 350° for 22–25 min. Let Cool

Then frost:

1 pkg. (8oz.) cream cheese
2 Tbsp butter (melted in microwave for 20 seconds)

Add 2 cups powdered sugar and mix with electric mixer until smooth.

I like to make the frosting and refrigerate it while cake is baking, it's easier to frost the cake after it's cooled if the frosting is cold.