Recipe » Petite Meat Loaves with Tomato Reduction

meatloaf

For the Meatloaf

1 small bell pepper, finely chopped
1 large shallot, finely chopped
2 cloves garlic, finely minced
1 tablespoon olive oil
1 pound ground beef
1/2 pound bulk Italian sausage
1 cup coarse bread crumbs
1 egg, lightly beaten
1/4 cup red wine
1 teaspoon marjoram
1/2 teaspoon Hungarian paprika
1 tablespoon Worcestershire sauce
Salt and pepper to taste

Preheat oven to 400 degrees. Heat olive oil in a skillet and sauté bell pepper, shallot and garlic until just tender. Add red wine and simmer for about 1 minute. Set aside to cool. Combine all ingredients in a large mixing bowl and knead until thoroughly mixed. Divide mixture into 4 portions and shape into small loaves. Place in a baking dish and bake for 30 to 45 minutes, until nicely browned and done throughout. Serve with tomato sauce.

For the Tomato Reduction

1 pound beef bones
2 tablespoons olive oil
8 cups water
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
1 small onion, coarsely chopped
2 cloves garlic, coarsely chopped
2 bay leaves
1/4 cup tomato paste
1 tablespoon Worcestershire sauce
Salt and pepper to taste

Heat olive oil in a large soup kettle. Add beef bones and brown on all sides. Add carrots, celery, onion and garlic, and sauté until tender. Add tomato paste and water and stir to blend. Add bay leaves, salt and pepper. Reduce heat and simmer for about 1 hour. Remove from heat and allow to cool. Strain broth into a medium saucepan. Bring to a boil, reduce heat to low and simmer uncovered, stirring occasionally until sauce is thickened and reduced to about 2 cups. Recipe and photo ©2009 Celeste Heiter, published with permission.

Nokomis Restaurant & Bar » Duluth, MN/North Shore

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Nokomis Chef and co-owner Sean Lewis creates menu selections which range from the classics to new cuisine. Menus change often to capture the best of what is seasonal, fresh and (often) local. Nokomis takes pride in preparing and presenting food that pleases both eye and palate. Dining room and bar provide panoramic views of Lake Superior and our fireplace makes for cosy dining. For business, for pleasure, for classic dining with a twist make Nokomis your first choice for dining. days at 11am. Reservations appreciated - it is always good to be anticipated! Summer hours- 7 Days open at 11 AM. Winter hours - (October 15-Memorial Day Weekend) Wednesday - Sunday open at noon. Visit Web Site »


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Empty Bowl Fundraiser » Northern Lakes Food Bank

In 1994 local artist Dave Lynas suggested the idea of Empty Bowl to the Duluth Art Institute.  At the same time, and only miles apart, Moira Johnson brought the idea to the Duluth Public Schools.  Collaboratively, the project came to life raising $9,400 in its first year as the region’s only combined arts and hunger event.

Empty Bowl, now in its 15th year, will be held Tuesday, March 31, 2009, from 10 a.m. – 6:30 p.m. at the Depot’s Great Hall in Duluth – 506 W. Michigan Street.

As a fundraiser for Second Harvest Northern Lakes Food Bank – and the region’s hungry – Empty Bowl depends on regional support for the creation handcrafted ceramic bowls, donated soup, bread, beverage, and supplies; and thousands of volunteer hours donated by the Duluth Lion’s club and other volunteers.
“I hear so many non-profits talk about their fundraisers and how they put in so much time and effort into them, yet yield very little,” stated Shaye Moris, the Food Bank’s executive director.  “Empty Bowl is an event that depends on people to help people.  If it weren’t for our volunteer committee, artists, students, community groups, restaurants, vendors, and volunteers, Empty Bowl would not happen.   We are so appreciative of the support we’ve received over the years - this is an event the community owns and should be proud of.”

A large delegation of artists and Empty Bowls come from the Duluth Art Institute which not only assisted in creating the event but continues to embrace it today.  “Participating in Empty Bowl is a wonderful way for the arts to help meet challenges of the community,” stated Samantha Gibb Roff, Executive Director of the Duluth Art Institute.  “The Duluth Art Institute’s ceramic’s studio and education program appreciate the opportunity to contribute in this way – bringing art to life.”

In 2008, over 39 restaurants, bakeries, and beverage vendors participated in Empty Bowl providing some of the best soups, fresh baked breads and beverages in our area.  Brian Daugherty, President of Grandma’s Restaurant Company, has participated in the Empty Bowl fundraiser for over 10 years. “Empty Bowl is an unbelievable collaboration of multiple groups coming together to give back to our community.  Each group shares their gifts and expertise, such as the artists making the bowls, and the restaurants providing their best recipes, to give back and strengthen our community.  Of course, Second Harvest Northern Lakes Food Bank provides their best in coordinating and executing the event flawlessly so everyone in the area can enjoy the process and feel good about the outcome.”

Volunteer support and cash contributions (which offset the cost of bowl creation) are also an important part of Empty Bowl.  Since its beginning in 1994, the Duluth Lions and Lioness Club have provided both.  “The Duluth Lions have been involved in Empty Bowl since the beginning,” states Sandra Palmer, Duluth Lions Club vice-president.  “This event brings the entire community together in a common cause to help the Food Bank provide food to community members who need a helping hand during these bleak economic times.  With such a variety of volunteers, this event has become such a successful fundraiser; more than any one group could accomplish on their own.”  Each year, the Duluth Lions and Lioness’ Clubs collectively contribute over 140 hours of volunteer service at the Empty Bowl event.   In addition, they contribute $500 annually for clay and glazes which allow Duluth Public School children to create bowls.

Other volunteer hours include those donated by artists who create bowls, artists who teach others to create bowls, and individuals who serve on the volunteer committee and those that volunteer their time on event day.

Over the years extra effort has also been put into acquiring event sponsors like Super One Foods, Maurices, etc. who ensure that event proceeds don’t simply offset costs like bowl creation but are funded by outside community partners.  “The truly amazing thing is the number of people and volunteer hours that go into Empty Bowl,” stated Event Chair, Robyn Cadigan.  “The impact on our community would not be as great if we didn’t have this support.  Volunteers provide nearly 18,000 hours of time to this event, which is equivalent to 748 days!  That to me shows a real commitment to feeding those in need.”

Last year Second Harvest Northern Lakes Food Bank raised a $60,675, which allowed it to distribute over 600,000 pounds of nationally and regionally rescued food to the area’s 140 non-profit charitable program sites including food shelves, soup kitchens, shelters, senior nutrition sites, youth programs (Kids Café, Boys & Girls Club), and homes for the mentally and physically disabled.

For more information contact the following:

Shaye Moris, Executive Director, Second Harvest Northern Lakes Food Bank
(218) 727-5653, ext. 13

Robyn Cadigan, Board Chair & Event Chair, WDIO/WIRT-TV
(218) 279-7747

Samantha Gibb-Roff, Executive Director, Duluth Art Institute
(218) 733-7560

Brian Daugherty, President, Grandma’s Restaurant Corporation
(218) 727-2250

Sandy Palmer, 1st Vice President, Duluth Lions Club
(218) 728-4834

Dave Lynas, Artist, Duluth Art Institute
(218) 723-7110

Recipe » Wild Mushroom Risotto from Nokomis

wild-mushroom-risotto

A favorite at Nokomis these past weeks has been the Wild Mushroom Risotto. Several of you have asked for the recipe. You can substitute any mushrooms you like. These are just my favorites.

4 main course servings or 8 first course servings

To Make the Mushroom Broth:
2 qts chicken stock
8 oz sliced cremini mushrooms
1 oz dried black trumpet mushrooms
Salt and white pepper to taste

In a stock pot, combine mushrooms and stock and bring to a boil. Reduce the heat and strain through a fine mesh sieve.

Risotto
5 Tbsp unsalted butter
½ lbs hedgehog or chanterelle mushrooms, cleaned and sliced
½ lbs dried black trumpet mushrooms, morels, or other dried mushroom, cleaned and sliced.
1 Tbsp extra virgin olive oil
2 shallots, peeled and minced
2 cloves garlic, peeled and minced
1 lbs Arborio rice
1 tsp thyme leaves, chopped
½ C dry white wine
¼ C grated parmesan cheese

Method:
In a large sauté pan, heat the butter over medium heat. Add mushrooms and salt. Cook and stir occasionally for about 2 minutes or until mushrooms are softened. Set aside.

In a large braising pan, heat 2 Tbsp butter and the olive oil over medium heat.

Add the shallots and sauté for 1 to 2 minutes.
Add the garlic and sauté 2 more minutes.
Add the rice and cook, stirring with a wooden spoon, for about 8 minutes or until the rice turns milky white and begins to stick to the pan.
Add the thyme and keep stirring.
Add the wine and some of the stock to cover the rice. It will absorb quickly.

Cook 2 minutes, stirring, and then add more stock 1 C at a time. Continue to add stock as it is absorbed.

Let it cook 15 minutes, and then taste the rice. It should be firm yet cooked through.

Stir in mushrooms, parmesan and remaining butter. Season with salt and pepper.

Enjoy!

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Recipe » Corned Beef Cabbage Rolls

cabbagerolls

8 large cabbage leaves
8 thin slices deli corned beef
1 large potato
1 small onion, finely chopped
1 tablespoon butter or olive oil
1/4 cup sour cream
1 tablespoon Dijon mustard
Salt and pepper

Pierce the skin of the potato with a knife in several places and microwave for about 8 minutes, turning every 2 minutes until just tender. Allow to cool, peel, coarsely chop and set aside. Heat the butter or olive oil in a small pan and sauté onion until tender and translucent. In a small bowl, combine onions, chopped potato, sour cream, and mustard. Season with salt and pepper and stir to thoroughly blend. Set aside to cool. Divide into 8 equal portions

Blanch the cabbage leaves in a large kettle of simmering water for about 1 minute, until tender. Drain on paper towels. Using a sharp knife, remove the thick spine of each leaf, and overlap the sides to form a center seam. Top each leaf with a thin slice of corned beef.

Place one portion of the potato mixture in the lower center of each leaf, leaving a 2″ margin on either side. Fold the sides of the cabbage leaf in toward the center, and fold the lower edge up over the filling. Roll the leaf snugly around the filling and place seam side down in a steamer basket. Steam the cabbage rolls for about 5 to 7 minutes, until tender and hot throughout. Makes 8 rolls.

Recipe and photo ©2009 Celeste Heiter, published with permission.

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