Recipe: ROSTI WITH BACON AND SCALLIONS

Did someone say BACON?? 

It could be that I'm a mid-westerner, it could be that I just flat-out LOVE to eat, you just gotta love potatoes!  I found this recipe online and it was pretty darn tasty.  While it's traditionally eaten as a breakfast dish, this could also be a wonderful side dish with a meat and a veggie.  Mmm, BACON!  Note: You can substitute frozen hashbrowns, but be sure to thaw between paper towels to reduce the water content!  To learn more about what "Rosti" is, visit http://en.wikipedia.org/wiki/R%C3%B6sti.  If you try it, be sure to let me know what you thought!

Ingredients

• 4 slices thick-cut smoked bacon (4 ounces), chopped
• 6 scallions, chopped, divided
• Olive oil
• 3 tablespoons unsalted butter, melted
• 1 1/2 pounds russet potatoes, peeled
• 1 teaspoon smoked salt or kosher salt plus more
• 3/4 teaspoon freshly ground black pepper

• Ingredient info:

  Smoked salt can be found at specialty stores and saltworks.us.

Preparation

• Cook bacon in a small nonstick skillet over medium heat, stirring occasionally, until most of fat is rendered and bacon begins to brown, about 5 minutes. Set 1 Tbsp. of dark-green part of scallions aside. Add remaining scallions to skillet and cook, stirring occasionally, until bacon is crisp and scallions are soft, 4–5 minutes longer. Using a slotted spoon, transfer bacon mixture to a paper towel-lined plate.
• Pour bacon fat into a small bowl; reserve skillet. Add olive oil to bowl to measure 3 Tbsp. Add butter. Place 2 Tbsp. fat mixture in skillet. Pour 2 Tbsp. into another bowl; add bacon mixture. Reserve remaining 2 Tbsp. in small bowl.
• Coarsely grate potatoes into a large bowl. Working in batches, squeeze potatoes with your hands to release liquid; transfer to another large bowl. Add the reserved bacon mixture, 1 Tbsp. salt, and pepper; toss to evenly distribute.
• Heat reserved skillet over medium-low heat. Scrape potato mixture into hot skillet, pressing with a spatula into an even layer. Tent with foil; cook for 10 minutes, rotating skillet frequently to avoid hot spots. Remove foil; cook rösti until bottom is golden brown, about 5 minutes longer. Run a silicone spatula around sides and underneath rösti. Invert a large plate over skillet. Using oven mitts, carefully flip rösti onto plate.
• Heat remaining 2 Tbsp. fat in skillet. Slide rösti back in, browned side up. Tent with foil; cook for 5 minutes. Uncover; cook until browned on bottom and potatoes are cooked through, about 10 minutes longer. Gently run spatula around sides and underneath rösti and slide onto a serving plate. Sprinkle with reserved scallions and season with more salt, if desired.

Courtesy:  Bon Appetit Magazine, December 2011

Photo: Christopher Baker

Recipe: TURKEY MEATBALLS

Turkey is a wonderful low-fat alternative to other ground meats.  This recipe is similiar to one that I make at home for my friends and family.  The meatballs can be eaten as sandwiches, in pastas, or even solo with some vegetable to tag along.  You can use a variety of bread crumbs (plain, Italian, ranch...) or even play around with add-ins like dry ranch packets, bacon, chili pepper, or tomato sauces.  My favorite preparation of this is to mix a can of cream of chicken soup with cream of celery, water, and spices then simmer into a gravy!  Add rice or some sort of potato and dinner is served - VOILA! 

Ingredients

• 1 1/2 cups seasoned bread crumbs
• 1 small onion, finely chopped
• 1 large egg
• 1/2 cup chopped flat-leaf parsley
• 1/4 cup grated parmesan cheese
• Salt and pepper
• 2 pounds ground turkey
• 1/4 cup extra-virgin olive oil
• 2 cups chicken broth

Directions:

1. In a medium bowl, mix together 1/2 cup bread crumbs, the onion, egg, parsley, parmesan and 1/2 teaspoon each salt and pepper. Add the turkey and mix until combined. Place the remaining bread crumbs in a shallow bowl. Roll the meat mixture into eighteen 1½-inch balls, then roll in the bread crumb mixture to coat.
2. In a large nonstick skillet, heat the olive oil over medium heat. Add the meatballs and cook, turning occasionally, until browned, about 8 minutes. Lower the heat to medium-low; add 1/2 cup chicken broth and cook until the liquid is absorbed. Add the remaining chicken broth in 1/4-cup increments until the meatballs are cooked through and all the broth has been absorbed, about 20 minutes.

*Be sure to cook ground turkey to a minimum internal temperature of 165 degrees!

Courtesy: Every Day With Rachel Ray, May 2008
Photo: Reed Davis