Skip to main content

Dylan's Lion Head Soup



When the family festivities continued, they wanted to do a dinner at my aunt and uncle's timeshare. And they asked if the enthusiastic kitchen elf would make something. He immediately declared, "I'm going to make Lion's Head Soup for them, Mommy." And he did. He brought his own utensils, my pots, and the ingredients. It was a hit! I think the family was impressed with his culinary prowess.











2 lbs ground meat (we used turkey)
1/2 onion, diced
2 cloves of garlic, diced
4 shallots, diced
2 T gluten-free flour
2 T minced ginger
2 T minced garlic
4 T minced cilantro
1 bunch collard greens
1 C roughly chopped oyster mushrooms
1 bunch baby onions with greens, sliced
freshly ground pepper
6 T gluten-free soy sauce
4 T toasted sesame oil
8 C organic chicken broth

1. Wash and dry the greens. Cut crosswise into 1/2" strips.

2. In a medium bowl, combine the turkey with the onion, garlic, shallots, ginger, and 2 T cilantro. Mix by hand until all is incorporated. Season with 5 T soy sauce and 3 T sesame oil. Add gluten-free flour and mix again.

3. Form the meat into balls. Flatten them a bit so that they are not completely round.

4. Heat oil in a skillet or wok on medium-high heat. When the oil is hot, add the meatballs. Cook for 5 minutes until browned on the bottom. Turn and cook the other side.

5. In a large soup pot, saute the sliced baby onions until softened and turning translucent. Pour in the chicken broth and 1 T soy sauce and 1 T sesame oil. Bring to a boil. Add in the remaining cilantro.

6. Add the meatballs, reduce the heat and simmer, covered, for 15 minutes. Add the greens and mushrooms. Simmer for another 15 minutes or until the meatballs are cooked through and there is no pinkness in the middle.

To serve Lion's Head Meatballs, serve each meatball on a small bowl surrounding by the greens, or in soup bowls with some of the greens and broth.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa