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Show 02.09
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Escarole & Orzo Soup with Turkey Parmesan Meatballs &
Open Face Sandwich with Pesto, Fresh Mozzarella, & Roasted Tomato Relish

Guest Chef Julie Anne Rhodes

Escarole & Orzo Soup with Turkey Parmesan Meatballs
Serving Size: 4
 
3 tbsp olive oil -- divided
2 tsp fresh rosemary -- chopped
2 large  carrots -- peeled and sliced
1 clove  garlic -- minced
1 large  head  escarole -- sliced into 3/4 inch ribbons
4 cups  chicken stock -- or broth
1/3  cup orzo
½ lb ground turkey -- or chicken
3 tbsp panko
3 tbsp parmesan cheese -- grated
½ tsp granulated garlic
1 large egg yolk
 
Heat 1 tablespoon of olive oil in Dutch oven or large heavy saucepan over medium heat. Add rosemary, carrots, and garlic. Cook until fragrant and carrots begin to soften. Add escarole and stir well to coat with herbed oil, then add chicken stock, and orzo. Turn heat up to medium high, cover, and
bring to boil. Reduce heat to medium, and simmer.
Meanwhile, add remaining oil to a large skillet over medium heat. Combine ground turkey through egg yolk in a large bowl, and mix well to evenly distribute the ingredients. Roll 1 inch meatballs between the palms of both hands, continue until all the turkey mixture has been rolled, about 12-16 meatballs. Brown the meatballs on all sides in the skillet, 5 minutes (they will still be pink in center). Carefully transfer each meatball to the simmering soup, partially cover and cook for an additional 5 minutes.

Open Face Sandwich with Pesto, Fresh Mozzarella, & Roasted Tomato Relish
Serving Size: 4

1 fresh loaf Ciabatta -- or bread of your choice
3 tbsp olive oil
1 clove  garlic -- minced
1 cup pesto sauce
2 cups fresh basil -- stems removed
1 clove  garlic - crushed
1 1½ oz  pkg of  pine nuts
½ cup  parmesan cheese -- grated
½ cup olive oil -- more if necessary
1 cup roasted cherry tomato relish
1 pint grape tomatoes
2 tbsp olive oil
3 tbsp raisins
3 tbsp parmesan cheese - grated cheese 
1 large ball fresh mozzarella -- drained and sliced thin
 
Slice bread with a sharp serrated bread knife down the length of the loaf, through the width of the bread. Place olive oil and minced garlic in a microwave proof bowl, and heat on high for 30 seconds. Using a pastry brush, brush the garlic oil evenly over both halves of the bread, and toast the bread under the broiler about 2-3 minutes, keeping an eye on it so it does not burn.
To make roasted tomato relish, preheat oven to 425 degrees F. Toss grape tomatoes in olive oil, and spread evenly over a sheet or jelly roll pan. Roast in preheated oven 5-7 minutes. Add raisins and parmesan, mix and toss ingredients with a spatula, then roast for another 5 minutes. These can be made a couple hours ahead, and left to cool at room temperature.
For the pesto, add all pesto ingredients to the food processor. Process, adding more oil if necessary to achieve desired consistency.
Spread pesto sauce generously over each toasted bread half. Place mozzarella slices over, and then the roasted tomato relish in a thin layer over the top. Return to broiler just long enough to melt cheese if desired, about 2 minutes. Slice widthwise into 4 pieces and serve immediately.