Read Online Elm Creek Quilts [13] The Quilter's Kitchen by Jennifer Chiaverini - Free Book Online Page A

well blended. When you think it’s done, mix for another minute or two.
    To make the meatballs: Using four fingers, take a piece of the meat mixture big enough to fill the palm of your hand, slightly larger than a golf ball. Press your hands together and start to roll the mixture by gently putting some pressure in the middle. It should form a slightly flat meatball 2 inches across. Dredge all sides of the meatballs in the panko mixture.
    Have ready a large paper-towel-lined plate. Place a 10-to 12-inch skillet over medium heat and when it is hot, add the olive oil. Place as many meatballs in the pan as you can without crowding them. Sauté until deeply browned on all sides, about 8 minutes in all. Remove the meatballs from the pan with a slotted spatula and place on the prepared plate to drain. Serve immediately.
    Italian Garden Salad
    Serves 6 to 8
    For the dressing:
    ¼ cup fresh lemon juice
    ½ cup extra-virgin olive oil
    1 small garlic clove, minced
    ¼ teaspoon kosher salt
    ½ teaspoon anchovy paste
    For the salad:
    1 bunch arugula, torn
    1 bunch frisée, torn
    1 head endive, chopped
    1 small head radicchio, chopped
    1 cup fresh basil leaves, torn
     
    To make the dressing: Place the ingredients in a small bowl and whisk to combine. Cover and refrigerate up to 1 week.
    To make the salad: Place the ingredients in a large salad bowl, add 3 to 4 tablespoons of the dressing, and gently mix. Serve immediately.
    Panzanella
    Serves 4 to 6
    2 cups cubed day-old Italian or French bread
    2 medium tomatoes, diced
    1 English cucumber, halved and thinly sliced
    1 red onion, halved and diced
    1 red, orange, or yellow bell pepper, diced
    ¼ cup coarsely chopped fresh basil leaves
    1 tablespoon finely chopped fresh oregano leaves
    ½ cup coarsely chopped fresh Italian flat-leaf parsley leaves
    2 garlic cloves, finely chopped or put through a press
    1 tablespoon red wine vinegar
    1 teaspoon kosher salt
    ½ teaspoon black pepper
    2 tablespoons extra-virgin olive oil
     
    Place the bread, vegetables, and herbs in a large mixing bowl.
    Place the garlic, vinegar, salt, pepper, and oil in a bowl and mix well. Drizzle over the vegetables, cover, and refrigerate at least 1 hour and up to 4 hours.
    Olive Bread
    Yield: 2 large rounds
    1 2 / 3 cups warm water
    1 package active dry yeast (0.25 ounces = 2¼ teaspoons)
    1 tablespoon sugar1 tablespoon kosher salt
    2 tablespoons olive oil
    3¼ cups all-purpose flour
    ½ cup graham or whole-wheat flour
    2 tablespoons cornmeal
    2 teaspoons finely chopped fresh rosemary leaves
    1½ cups very coarsely chopped green or black olives
     
    Place the water, yeast, sugar, salt, and oil in a mixer fitted with a dough hook. While the mixer is running, add the flours. Knead on low speed until the dough starts to come together and then increase the speed until it is firm and smooth, 8 to 10 minutes in all.
    Line two baking sheets with parchment or wax paper. Sprinkle with cornmeal.
    Divide the dough into 2 pieces, shape into balls, and transfer to the baking sheets. Press the balls down and line each with half the rosemary and half the olives. Re-form the balls into loaf shapes, pressing the olives into the dough. Cover with damp towels and set aside until the loaves have doubled in size, about 2 hours.
    Preheat the oven to 400 degrees F.
    Transfer the baking sheets to the oven and bake until golden brown, about 25 minutes.
    Chicken Casserole
    Serves 4
    7 to 8 bone-in skin-on chicken thighs, trimmed of fat and dried with a paper towel
    1 teaspoon kosher salt
    ½ teaspoon black pepper
    ½ pound button mushrooms, wiped clean and sliced
    1 small head fennel, chopped
    2 carrots, chopped
    2 celery stalks, chopped
    1 Spanish onion, chopped
    3 garlic cloves, thinly sliced
    1 teaspoon dried thyme
    1 teaspoon fennel seeds
    2 cups dry white wine
    2 cups chicken broth
     
    ¼ cup chopped fresh Italian flat-leaf parsley, for garnish
     
    Sprinkle the chicken with the salt and pepper. Place a skillet over medium-high heat and