Quoting Carol Shenkenberger to Jim Weller <=-
meatloaf [with Chinese flavours)
chopped cilantro
Sounds good! Other than the soapweed (evil grin).
Then consider parsley. And I have made similar meat loaves with
chopped radish leaves (and cooked rice instead of cornmeal.)
a unique variation [...] of riceball [...] with tomato paste
and a mexican blend of larger flake mildish chiles.
Sounds a little bit like Italian arancini except those rice balls are
deep fried and served hot.
PS: How's Neeka and the rest of the tribe?
Neekha is back with her father and doing well after a very scary
year living with her mother, whose life is getting more and more out
of control all the time. She returned to high school after dropping
out for a year and graduated with good grades. She hasn't really
settled down yet in either further academic studies or a career type
job but is dabbling in a lot of things. Her current plan is to learn
a trade, become self sufficient and then go to university part time
without needing student loans. So she is currently studying
esthetics including microblading. (Roslind started off as a hair
dresser, got her own shop and ended up with two masters degrees
eventually.) She has also done a little modeling but doesn't plan to
make a career of it.
Raine and her two girls, Lexi and Charlee, are back in Fort McMurray
in a brand new modular home on the same lot where the old one burned
down after that huge fire that wiped out thousands of homes. They
have gone through some tough and scary times but have come out of
it just fine.
--MM
Arancini Di Riso
RICE MIXTURE
1/2 recipe of Risotto Milanese (cold)
1 egg
2 tbsp. grated Parmesan cheese
MEAT FILLING:
1/2 ounce dried mushrooms
2 tbsp. butter
1/2 small onion, finely chopped
4 ounces ground pork
1 ounce diced prosciutto
1 Pinch dried oregano
Salt and freshly ground pepper, to taste
1/2 (14-ounce) cans diced tomatoes
2 tbsp. chicken stock
1 tbsp. chopped fresh parsley
TOMATO SAUCE:
2 tbsp. olive oil
1 garlic clove, sliced
1/2 (680ml) jar pureed tomatoes (passata)
1 tbsp. chopped basil
ASSEMBLY:
1 cup all-purpose flour
2 eggs
2 cups bread crumbs
Salt and freshly ground pepper, to taste
3 ounces mozzarella cut into 1/2-inch cubes
Vegetable oil, as needed, for frying
When you have leftover risotto, make these delectable meat and
cheese stuffed rice balls. Serve them as a snack, appetizer or a
main.
Rice Mixture: Add cold leftover risotto to a bowl. Add egg and
Parmesan cheese and stir to combine. Set aside. (Keep mixture cold
so it is easier to work with.)
Meat Filling: Soak dried mushrooms in hot water for 20 minutes.
Strain, reserving mushroom liquid. Finely chop the rehydrated
mushrooms.
Heat butter in a skillet over medium low heat. Add onion and cook,
until soft, about 3 to 5 minutes. Increase heat to medium high, add
pork, prosciutto and chopped dried mushrooms. Cook, stirring
occasionally, until meat is golden brown, about 4 to 5 minutes. Add
oregano and season with salt and pepper. Add the diced tomatoes,
chicken stock and a few tbsp. of the reserved mushroom liquid. Cook
until the liquid is evaporated, about 10 to 15 minutes. Stir in
chopped parsley. Let cool completely.
Tomato Sauce: Add olive oil to saucepan over medium heat. Add garlic
slices and fry until lightly golden, about 1 to 2 minutes. Add
tomatoes. Bring to a boil. Reduce and simmer until flavours marry,
about 15 minutes. Stir in fresh basil.
Assembly: Set up a bread station: Add flour to the first bowl, beat
eggs in the second and mix bread crumbs and salt and pepper in the
third. Set aside.
Using your hands, take about 1/4 cup of rice mixture (a little
bigger than the size of an egg) and form into a ball. Using your
fingers, hollow out the centre to create a space for the meat
filling and the cheese. Fill the centre of the rice ball with meat
filling and then a mozzarella cube. Cover the filling with rice and
roll into a ball. Repeat. Makes about 10 rice balls.
Dredge rice balls first in flour, then beaten eggs and lastly, roll
in bread crumbs.
Meanwhile, in deep fryer or deep saucepan, pour enough oil to come
about 3 to 4-inches up sides of pan. Heat to 365 degrees F. to 375
degrees F. over medium heat.
In batches, carefully add rice balls into hot oil. Fry until golden
brown, about 3 minutes. Transfer to paper towels to remove excess
oil. Let rest for a few minutes. Serve with Tomato Sauce, if
desired.
Recipe by: Stefano Faita of In The kitchen
Source: CBC
Yield: 10 servings.
---
Cheers
Jim
... A bird in the hand means broiled goose for dinner
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