Recipes from Food and Wine Festival

[christinou]

Unfortunatly, they ran out of the cookbooks, and I never had a chance to buy one, there are 2 recipes in particular, that I really want to make.
The Scandinavian Meatballs from the Norwegian Booth, and the Chilaquiles Baked Tortillas, chicken, cheese from Mexico, I have done a search and I do not seem to find those recipes, I would really appreciate it, if someone could post them.
Thanks.....

 

[MinnieM21]

I have the cookbook. I'll type up the recipes for you.

 

[MinnieM21]

Scandinavian Meatballs with Spiced Mashed Potatoes

Meatballs
1 1/2 pounds ground pork
1/2 pound ground beef
1 egg, lightly beaten
2 tablespoons potato starch
2 tablespoons finely chopped onions
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 tablespoons chopped capers
2 tablespoons chopped pickled beets
2 tablespoons all-purpose flour
1 cup beef brother
1/4 cup heavy cream
salt and freshly ground black pepper to taste

Spiced Mashed Potatoes
2 pounds redskin potatoes, quartered and boiled or steamed
3 tablespoons heavy cream
dash allspice
salt and freshly ground pepper to taste

1. In a medium size mixing bowl, add the ground meats and all the ingredients from the potato starch to the chopped beets. Combine well and season to taste with the salt and pepper. Form the meat mixture into small balls, approximately 1 inch in circumference.
2. Heat a large non stick saute pan over medium high heat. Saute the meatballs until golden brown and cooked through. Transfer the balls to a plate lined with paper towels.
3. In the same pan, over low heat, stir the flour into the drippings and gradually add the beef brother. Bring the liquid to the boil, reduce the heat and simmer for 10 minutes or until slightly reduced. Stir in the cream and taste for seasoning. Return the meatballs to the pan and simmer for 5 minutes.
4. In the meanwhile, prepare the Spiced Mashed Potatoes. Coarely crush the warm potatoes with a fork and season with the cream and allspice. Add salt and pepper to taste.
5. Serve the meatballs as an accompaniment.

 

[MinnieM21]

I don't have time to type out the other recipe but I did a search and found it for you.

Chilaquiles

1 lb boneless skinless chicken breast
1/4 onion, thinly sliced
1 garlic clove, crushed
salt to taste
2 1/2 cups water
10 ounces corn chips (tortilla chips)
1 1/2 lbs Monterey Jack cheese, coarsely shredded

Green Sauce

2 lbs tomatillos, outer husk removed
3 jalepeno peppers, seeded
1 cup water
3 Tbsp olive oil
1/3 cup onions, finely chopped
3 garlic cloves, finely chopped
1/3 cup cilantro, chopped
Salt to taste

Garnish

8oz sour cream
1 cup green onion, thinly sliced

For the Chilaquiles
1. In a medium sized saucepan, place the chicken breasts, onion, garlic, salt, and water. Bring the liquid to a boil, reduce heat, and simmer for 20 minutes or until the chicken is cooked.
2. Strain the cooking liquid, and when the meat is cool enough to handle, shred it finely. Set aide.
3. Divide the tortilla chips among 8 individual ramekins and spoon one tablespoon of green sauce in each ramekin.
4. Divide the shredded chicken among the ramekins, and top with the shredded cheese. Bake the ramekins in a pre-heated 350 F oven for 20 minutes, or until the cheese is brown and bubbly.
5. Serve the chilaquiles immediately, accompanied by sour cream, green onions, and the remaining green sauce.



Green sauce
1. Combine the tomatillos, jalepenos, and water in a medium sized pan and bring to a boil. Reduce the heat and simmer for 10 minutes or until the tomatillos are tender. Set aside until cool.
2. Transfer the cooled tomatillo mixture into a blender and process until pureed.
3. Heat the oil in a saute pan, add the onions, garlic, and tomatillos puree. Saute for 10 minutes, stirring occasionally, or until the moisture has evaporated. Add the salt and cilantro to puree.

 

[christinou]

Thank you soooo much for taking the time to do this, we need something else than turkey today. I really appreciate you taking the time to do this...