COTW: Zane & Cayla

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Zane & Cayla

This week’s Cook of the Week are Zane Scarboro & Cayla Page. When they aren’t working, they enjoy spending time with Zane’s daughter, Loralee, family, friends, and their three fur babies, Layla, Maggie Mae, and Ellie Mae. Zane & Cayla have been busy planning a wedding and will exchange vows Saturday, September 25. Here are three recipes they would like to share!

Classic Spaghetti and Meatballs

2 slices white sandwich bread torn into small pieces

¼ c. milk

1 lb. ground beef chuck

½ lb. ground veal

½ lb. ground pork

2 tbs. freshly grated Parmigiano-Reggiano cheese

1-1/2 tbs. minced garlic

Kosher salt and freshly ground pepper

3 tbs. chopped basil

1 large basil sprig

1 tsp. chopped oregano

2-28 oz. c. whole tomatoes

¼ c. extra virgin oil

Pinch of crushed red pepper

1-1/2 lb. spaghetti noodles

In a small bowl, soak bread in milk until milk is absorbed, abt. 5 mins. In a large bowl, gently mix ground meats with the soaked bread, 2 tbs. Parmigiano-Reggiano, ½ tbs. garlic, 2 tsp. salt, ¼ tsp. pepper, 1 tbs. chopped basil and oregano. Form the meat mixture into golf ball size meatballs and transfer to a baking sheet Cover and refrigerate until chilled, abt. 30 mins. Meanwhile, in a food processor, pulse the tomatoes with their juices until finely chopped. In a large saucepan, heat 2 tbs. olive oil. Add remaining 1 tbs. minced garlic and cook over moderate heat until light golden, abt. 3 mins. Add crushed red pepper, chopped tomatoes, and basil sprig. Bring to a simmer and cook over moderately low heat until sauce is slightly thickened, abt. 25 mins. Discard basil sprig and season sauce with salt and pepper. In a large skillet, heat remaining 2 tbs. olive oil. Brown meatballs in batches, abt. 3 mins. per side. Transfer meatballs to the tomato sauce and simmer until cooked through, abt. 10 mins. Discard fat from skillet. Add ¼ c. water and cook over moderately high heat, scraping up the brown bits from the bottom of the pan, abt. 2 mins. Pour water into tomato sauce. In a large pot of salted boiling water, cook spaghetti noodles until done. Drain and return pasta to pot. Pour in 2 c. of tomato sauce and toss until well coated, abt. 1 min. Transfer pasta to large shallow bowls. Spoon meatballs and remaining tomato sauce over spaghetti noodles. Sprinkle with remaining chopped basil. Add grated cheese if desired.

Crab Stew

½ c. trimmed and chopped fennel bulb

1 stalk chopped celery

¼ c. chopped yellow onion

1 stick butter

¾ c. self-rising flour

2 tbs. (or seafood bouillon) crab base

2 qrts. heavy cream

2 tbs. cooking sherry

2 c. half and half

1 qrt. milk

2 lbs. crabmeat (picked clean of shells)

salt and pepper to taste

In a food processor, finely chop fennel, celery, and onion. Melt butter on medium-high heat in a large heavy saucepan. Add vegetables and sauté until soft. Stir in flour until all absorbed and no lumps. Continue t stir and cook mixture for 8 – 10 mins., until it spreads out and becomes bubbly. Stir in crab base, heavy cream, sherry, half and half, and milk. Bring to boil, then reduce heat to low simmer. Allow stew to thicken for no more than 8 – 10 mins., then remove from heat. Gently stir in the crab meat and season to taste.

Holiday Cheesecakes

2-8oz. packages cream cheese

¾ c. sugar

2 eggs

1 tsp. vanilla

24 vanilla wafers

Cranberry glaze

1 tbsp. lemon juice

Beat cream cheese, sugar, eggs, lemon juice, and vanilla until light and fluffy. Line small muffin tins with 24 paper cups and place a vanilla wafer in bottom of each. Fill cups 2/3 full with cheese mixture. Bake at 375 degrees for 15 – 20 mins. or until set. Top each with 1 tbs. cranberry glaze. Chill until ready to serve.

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