The kitchen is the heart of the home - and it’s the heart of Raleigh Home Show. The Recipe Cooking Stage Presented by The News & Observer and built by Kitchen Recreations will feature local and regional chefs every day. Not only will they demonstrate recipes for guests just in time for the upcoming holiday entertaining season, but they'll also provide delicious samples for you to snack on.
Here’s a sneak preview of what’s to come on the stage: a taste of fall recipe from Chef Teddy Diggs of Il Palio
"Below is the recipe we use at Il Palio for lamb meatballs. It is simple and straightforward. The fun part comes in garnishing of the meatballs. They can be served with a creamy soft polenta, rich and buttery potatoes, or even with your favorite pasta.
At Il Palio, we alternate the cheeses that go on top. Fresh ricotta works very well, but in cooler weather I like a smoked pecorino or Parmigiano-Reggiano. You can also get creative with other finishing additions, such as basil, gremolata, extra virgin olive oil, toasted pine nuts and/or pistachios. Enjoy!
- 4lb of ground lamb
- 4 eggs
- 3/4 cup of whole milk
- 3 cups of breadcrumbs or panko
- 2 tablespoons of salt
- 2 teaspoons of black pepper (fresh course ground)
- 1/4 cup of extra virgin olive oil (plus 1/4 to finish on the plate)
- 1 tablespoon of crushed red chili flakes
- 2 Spanish onions, diced
- 4 ribs of celery, diced
- 2 carrots, diced
- 2 cloves of garlic, diced
- 1 whole sprig of fresh rosemary
- 2 whole sprigs of fresh thyme
- 2 quarts (approximately) of basic tomato sauce
- 1/2 cup of loosely packed mint
Step 1: Place 1/4 cup of extra virgin olive oil in a large sauté pan over medium high heat. Once the oil has come to temperature, add the onions, celery, carrots, garlic, thyme, rosemary and 1 tablespoon of salt.
Sept 2: Sautee the ingredients, stirring frequently so that the vegetables do not brown. After approximately 10 minutes, the vegetables will have softened. Add chili flakes and black pepper to toast.
Step 3: Cook for approximately one more minute. Turn off the heat and allow the vegetables to cool in the pan. Remove the thyme and rosemary sprig, although the leaves that came off during the cooking process can stay.
Step 4: In a large bowl combine the milk, eggs, breadcrumbs and remaining salt.
Step 5: Add the ground lamb and cooled vegetable mixture, and combine with your hands until all ingredients are thoroughly incorporated.
Step 6: Cover the meatball mixture and place in the refrigerator until chilled, approximately one hour.
Step 7: Roll the meat mixture into desired ball size. This recipe yields approximately 36 meatballs at Il Palio.
Step 8: Sear the meatballs in a large pot with 1/4 of cup extra virgin olive oil. The meatballs should achieve a rich brown crust.
Step 9: Add your tomato sauce and a bit of water and allow the meatballs to simmer, covered for 30 minutes.
Step 10: Add chopped mint just before serving.
Step 11: Garnish as desired and enjoy!"
Get more delicious recipes and plenty of cooking tips when you visit the Recipe Cooking Stage Presented by The News & Observer and built by Kitchen Recreations at the Raleigh Home Show. With some of North Carolina's top chefs sharing their secrets on Friday and Saturday, it's a must-see feature at the show! Don't have tickets yet? Get 2-for-1 when you visit our Facebook Ticket Deals page
, and bring a friend or family member to the show! We can't wait to see you there.
RALEIGH CONVENTION CENTER
SEPTEMBER 9-11, 2016.