MEATBALL BAGUETTE
SANDWICHES
2 lbs. ground beef
1 cup finely chopped or minced
onion
1 cup breadcrumbs
1 tsp. dried basil
'/2 tsp. dried oregano
2 tsp. minced garlic
2 Tbsp. dried parsley flakes
2 large eggs, lightly beaten
4 cups (32 oz.) good-quality
marinara sauce
To serve:
1-2 good-quality French
baguettes, cut diagonally into
5-inch lengths
extra-virgin olive oil (for
drizzling on sandwich)
shredded mozzarella cheese
(optional)
Preheat the oven to 350 degrees.
In a medium bowl, gently mix by
hand the ground beef, onions, bread
crumbs, Italian seasoning, garlic,
parsley and eggs. Shape into 16 large
meatballs, and place in a rimmed
baking sheet.
Bake for 15 to 20 minutes, or until
cooked through, in the preheated
oven.
Meanwhile, pour the marinara into
a large saucepan or pot, and heat over
medium heat.
Slice the baguettes for sandwiches,
scooping out some of the bread from
the inside to make room for the
meatballs.
Transfer the meatballs to the
saucepan, and turn them gently to
cover with sauce. Keep warm until
ready to serve.
Spoon the meatballs in the pre-
pared baguettes, and top with some
of the marinara sauce and cheese, if
using.
Makes 8 servings.
A BLACK HISTORY MONTH EVENT FROM
THE DETROIT JAZZ FESTIVAL COMMUNITY SERIES
Pianist Jason Moran - dubbed the most provocative thinker in
current jazz," by Rolling Stone - with world-renowned vocalist
Alberto Mizrahi interpret a Dave Brubeck composition exploring
civil rights, the "Gates of Justice."
Moran and his trio also perform a set of jazz standards. The
program opens with a narrative and discussion of jazz and its
relevance to civil rights all in recognition of the 50th anniversary
of the passing of the Civil Rights Act.
EASY KALE ORZO SALAD
1 lb. (16 oz.) uncooked orzo
1 lb. fresh kale, chopped (about 6
cups total chopped kale)
1/4 cup olive oil
1 cup chopped fresh red or
Bermuda onion
1 cup lightly toasted sliced or
slivered almonds
'/2 cup balsamic vinegar
kosher salt and pepper to taste
Bring a large pot of lightly salted
water to a boil. Add orzo, and cook
DIJON AND GARLIC
ROASTED NEW POTATOES
3 lbs. small new potatoes,
scrubbed but unpeeled, cut into
halves
'4 cup olive oil
1/4 cup Dijon mustard (or to taste)
1 Tbsp. minced garlic
2 Tbsp. dried parsley flakes
1 Tbsp. dried basil flakes
1 Tbsp. kosher salt
'/2-1 tsp. coarse ground black
pepper
for 8 to 10 minutes or until just al
dente (do not overcook!). Drain, but
do not rinse.
Transfer to a large bowl, and
immediately add the kale and olive
oil. Toss well, cover with plastic wrap
and allow the mixture to reach room
temperature.
Stir in the remaining ingredients,
and toss well. Chill until ready to
serve.
Sunday, February 16, 3:30 p.m.
at The Fillmore Detroit
Tickets are priced $15, $25 and
$100 VIP Package
Makes 12 or more servings.
Preheat oven to 400 degrees.
Toss all ingredients together in a
large bowl.
Spread the potatoes in a shallow
baking pan (disposable aluminum
pans work great) in a single layer
(you may need two pans). Roast the
potatoes about 40-50 minutes, care-
fully turning them occasionally with
a spatula, until tender. Serve hot.
TICKETS AT WWW.LIVENATION.COM
OR BY CALLING 1-800-745-3000
Makes 8 servings.
IMPORTED FROM DETROIT'
All recipes © Annabel Cohen 2014; annabelonthemenu@gmail.com .
JN
January 30 • 2014
61