Montesquieu’s Meatballs

"This is my yia yia's recipe--a family favorite straight from the village of Kyparissia. Serve as an appetizer or with tzatziki, Greek salata, and pita or pasta for a full meal. They taste best served at room temp and make for wonderful leftovers. If you don't care for lamb, try using all beef instead."
--Montesquieu

Ingredients

• 4 slices white bread, torn into pieces
• 2 tablespoons milk
• 1 clove garlic
• 1 onion, quartered
• 4 teaspoons dried mint
• 1 teaspoon salt
• ground black pepper to taste
• 1/2 pound ground beef
• 1/2 pound ground lamb
• 4 eggs
• 1/2 cup all-purpose flour for dredging
• vegetable oil for frying

Directions

1. Moisten the bread pieces with the milk in a large bowl, and set aside. Mince the garlic in a food processor, then add the onion, mint, salt, and pepper. Process until the onion is finely chopped. Add the onion mixture to the bowl with the moist bread, along with the beef, lamb, and eggs. Mix with your hands until thoroughly blended.
2. Roll the mixture into balls measuring 1 1/2 to 2 inches in diameter. Place the flour in a shallow pan, and roll the balls in the flour to coat. Shake off any excess flour, and place the meatballs onto a plate or baking sheet, pressing to flatten slightly. This will keep them from rolling away.
3. Heat 1 inch of oil in a large skillet over medium heat. Add the meatballs, 8 or 10 at a time, and cook until nicely browned on the outside, and no longer pink in the center, about 10 minutes; drain on a paper towel-lined plate. repeat with remaining meatballs.
   

   

Nutritional Information

Amount Per Serving Calories: 522 | Total Fat: 31.5g | Cholesterol: 285mg

Mozart’s Muddy Buddies

"Because who has the time to compose music and eat? I've got my piano keys to my left, and my bowl of muddy buddies to my right. And life is complete."
--Wolfgang Amadeus Mozart

Ingredients

• 9 cups Rice Chex®, Corn Chex®, Chocolate Chex® or Honey Nut Chex® cereal
• 1 cup semisweet chocolate chips
• 1/2 cup peanut butter
• 1/4 cup butter or margarine
• 1 teaspoon vanilla
• 1 1/2 cups powdered sugar

Directions

1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Nutritional Information

Amount Per Serving Calories: 199 | Total Fat: 9g | Cholesterol: 7mg

Machiavelli’s Couscous Royale

Made for a prince, this unique couscous recipe is sure to satisfy any royal pallet.

Ingredients

• 1 tablespoon olive oil
• 2 pounds small chicken thighs
• 12 ounces Merguez or spicy Italian sausage
• 1 tablespoon minced garlic
• 2 onions, minced
• 2 carrots, peeled and cut into 1/2-inch rounds
• 1/2 stalk celery, cut into 1/2 inch pieces
• 1 rutabaga, parsnip, or turnip - peeled and cut into 1-inch cubes
• 1/2 green bell pepper, cut into 1/4 inch strips
• 1/2 red bell pepper, cut into 1/4 inch strips
• 1 (14.5 ounce) can diced tomatoes
• 1 (15.5 ounce) can garbanzo beans
• 2 cups chicken stock
• 2 teaspoons chopped fresh thyme
• 1 teaspoon turmeric
• 1 teaspoon cayenne pepper
• 1/4 teaspoon harissa, or to taste
• 1 bay leaf
• 2 zucchini, halved lengthwise and sliced into 1-inch pieces
• 2 tablespoons extra virgin olive oil
• 2 cups couscous
• 2 cups chicken stock
• 1/2 cup plain yogurt

Directions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and sear until golden brown on both sides; set aside. Reduce heat to medium, add sausage, and cook sausage until no longer pink; set aside.
2. Stir garlic and onions into skillet; cook until onions have softened and turned translucent. Stir in the carrots, celery, rutabaga, green pepper, red pepper, diced tomatoes, garbanzos, and 2 cups chicken stock. Season with thyme, turmeric, cayenne, harissa, and bay leaf. Cut sausage into 1--inch pieces, and add to skillet along with chicken. Cover, and simmer for 30 minutes until chicken is no longer pink. When the chicken is done, stir in the zucchini, and cook until tender, about 5 minutes.
3. While the chicken is cooking, mix 2 tablespoons of extra virgin olive oil (EVOO) into couscous in a heatproof bowl. Bring 2 cups of chicken stock to a boil and stir into the couscous, cover, and keep hot.
4. Serve chicken stew over the couscous with a dollop of yogurt.

Nutritional Information

Amount Per Serving Calories: 921 | Total Fat: 38.8g | Cholesterol: 166mg

Benjamin Franklin’s Bruschetta

"A house is not a home unless it contains food and fire for the mind as well as the body."

--Benjamin Franklin

This delectable Italian dish will make any guest feel right at home. Serve as an appetizer, or enjoy as a mid-meal snack for yourself and feel the comfort of Italia comfort you!

Ingredients

• 1 French baguette
• 1 tablespoon olive oil
• 2 roma (plum) tomatoes, thinly sliced
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 1 teaspoon garlic powder
• 1 pinch ground white pepper
• 1 (8 ounce) package sliced mozzarella cheese
• 1 (6 ounce) package sliced provolone cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Slice the baguette into 1/2 inch thick diagonal slices. Arrange the slices in a single layer on a baking sheet. Brush both sides of each slice with the olive oil. Place tomato slices and a sprinkling of basil and oregano on the bread slices. Sprinkle the tomatoes, basil and oregano with the garlic powder and white pepper. Cover the tomato slices with slices of the mozzarella and provolone. Place more basil, oregano and tomato slices on top of the cheese.
3. Bake in the preheated oven for 7 to 10 minutes, or until the cheese is bubbly.

Nutritional Information

Amount Per Serving Calories: 439 | Total Fat: 17.2g | Cholesterol: 43mg

David Hume's Divine Doughnuts

"He is happy whom circumstances suit his temper; but he is more excellent who suits his temper to any circumstance."

--David Hume

These delicious donuts are just the trick to settle David's temper, and put him in his "zen" to better write, read, make logic, and mentor those around him.

Ingredients

• 2 tablespoons white vinegar
• 3/8 cup milk
• 2 tablespoons shortening
• 1/2 cup white sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 2 cups sifted all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 quart oil for deep frying
• 1/2 cup confectioners' sugar for dusting

Directions

1. Stir the vinegar into the milk, and let stand for a few minutes until thick.
2. In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and vanilla until well blended. Sift together the flour, baking soda, and salt; stir into the sugar mixture alternating with the vinegar and milk. Roll dough out on a floured surface to 1/3 inch thickness. Cut into doughnuts using a donut cutter. Let stand for about 10 minutes.
3. Heat the oil in a large deep skillet to 375 degrees F (190 degrees C). Fry doughnuts in the hot oil until golden, turning over once. Drain on paper towels. Dust with confectioners' sugar while they are still warm, and serve immediately.

Nutritional Information

Amount Per Serving Calories: 148 | Total Fat: 6.8g | Cholesterol: 12mg