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Cooking with the Good Food Truck - WCAX.COM Local Vermont News, Weather and Sports-

Cooking with the Good Food Truck

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You may see them rolling up to a street corner near you. Emmet Moseley is with us this morning from the Good Food Truck!

Crispy Polenta Fries
Yield Makes 4 to 6 (side dish) servings
Active Time 30 min
Total Time1 1/2 hr
Ingredients
o 2 cups Canola Oil for frying or brushing
o 3 cups cold water
o 1 cup polenta (not quick-cooking)
o 1 teaspoon chopped sage
o 1 teaspoon chopped rosemary
o 1/2 cup grated Parmigiano-Reggiano, Cheddar or Gruyere
o 2 tablespoons unsalted butter, cut into bits
o Salt and pepper to taste
Preparation
1. Brush an 8-inch square baking dish with oil.
2. Combine water, polenta, herbs, and 3/4 teaspoon salt in a heavy medium saucepan and bring to a boil over medium heat, whisking. Reduce heat to medium-low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pan, 15 to 20 minutes. Stir in cheese and butter until incorporated, then transfer polenta to baking dish, spreading evenly with a dampened rubber spatula. Chill, uncovered, until set, about 45 minutes or overnight.
3. Unmold polenta, then cut into 16 (about 4- by 1-inch) sticks. Brush tops with oil and space evenly on baking sheet. Broil about 4 inches from heat until golden, 15 to 20 minutes.
4. Heat oil in a heavy bottom sauté pan to 375 degrees.
5. Working in batches, fry polenta until golden brown, 3-5 minutes, place on a wire rack or towel lined pan to cool.  Serve hot.


Moroccan Spiced Lamb Meatballs with Tomato Sauce
Yield: 10-12 meatballs
Total Time:  45 minutes
Meatball Ingredients:
· 1 pound ground lamb
· 1 Egg
· 1 cup dried breadcrumbs  (panko works best)
· ¼ cup Milk
· ¼ cup diced onion
· 4 cloves minced garlic
· I/4 cup minced dill and mint
· 2 Tablespoons Ras El Hanout Spice powder (available on line)
· 2 Teaspoons Salt
Sauce ingredients:
· 2 Tablespoons
· One Large onion, halved and sliced
· 2 cloves minced garlic
· 2 12 oz cans diced tomato
· 1 Tablespoon cumin seed
· 2 Cinnamon Sticks
· 1 Teaspoon Cayenne Pepper or Harissa Paste (available in natural food stores)
· Zest of one lemon
 Meatball Method:
1. Preheat oven to 375
2. Mix milk, eggs, breadcrumbs, onion, garlic, salt, herbs and spices in a large mixing bowl, let rest for 5 minutes.
3. Kneed the ground lamb into the mixture until well combined.
4. With hands or a scoop, form the mixture into small patties, place on an oiled baking sheet.
5. Bake in oven for 15 minutes or until the internal temperature reaches 150 degrees.
Sauce Method:
1. In a heavy bottomed sauce pan heat the oil on medium low and cook the onions until translucent, about 10 minutes
2. Add lemon zest, garlic and spices, cook two minutes more.  
3. Add in the tomato and simmer for 3o minutes.  
4. Remove the cinnamon sticks and blend until smooth (a wand blender works great for this)
Combine the meatballs and tomato sauce and simmer on low heat for 10-15 minutes

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