Nov 2, 2017
Sometimes the dishes that take longest in the oven require the smallest possible prep time. One of my dinner defaults is roasted chicken, but Jamie Oliver has a recipe for whole chicken braised with milk with lemon, garlic, sage and cinnamon—it braises with the lid on, making a wonderfully moist and tasty albeit unphotogenic dinner.
I also love Swedish meatballs, the kind you get at IKEA. Although they’re quick to make—no braising required. We don’t currently have any furniture needs, so I’ll make a batch at home—once you realize how easy it is, you might just make them all the time.
So here’s the secret of the Swedish Meatball: you don’t really need a formula. Whether you start with frozen meatballs or make them yourself. (I generally don’t bother with unnecessary binders – like egg – or ingredients like breadcrumbs that were initially added to stretch pricey beef – but it doesn’t matter at all what you add – just do what you like.) Adding a pinch of allspice and/or nutmeg will give them that distinctive Swedish flavour. And if you cook them in a heavy skillet on the stovetop, you’ll create lovely crispy dark bits in the bottom of pan, exactly the kind that make for wonderful gravy.
And because it’s fall and the delicious Ambrosia apple is at its peak—they appeared as a chance seedling in an Orchard in the Okanagan valley about 25 years ago, and are now some of my favourites—I’ll make some quick apple fritters, the kind with slices of apple dipped in a whisked-together batter and fried in a skillet on the stovetop. Dusted with a bit of icing sugar, they’re a divine breakfast or after-school snack.
Have a great week, everyone!
lean ground beef
tomato and mushroom soup
Written by Chef Chabot
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