North End Rollers 2008 Week 13

The NE Roller's handled business this past week and quickly jumped down the Spares necks, winning 3-1 overall to move out of last place with only 3 weeks to go.

• Jenny- 136, 118, 112
  
• Andy- 145, 139, 133
  
• Dean- 149, 142, 100
  
• Kelley- 125, 119, 138
  

With the Beans on vacation for week 14, Andy and Jenny will be taking on the 1st place, My Thumb Got Stuck team. Good luck, team.

Sesame Baked Trout with Shiitake Mushrooms, Tomatoes, and Ginger

INGREDIENTS

• 2 Rainbow Trout Fillets
• Non-Stick Cooking Spray
  
• 2 Green Onions
• Chopped
  
• 2 Large Fresh Shiitake Mushrooms
• Stemmed and Caps Sliced Thinly
• 1 Tomato
• Seeded and Chopped
• 2 Teaspoons Fresh Ginger
• Minced
• 2 Tablespoons Garlic
• Minced
• 1 Squeeze of Sriracha Sauce
• 4 Teaspoons Soy Sauce
• 2 Teaspoons Sesame Oil
• Fresh Cilantro Sprigs
• Salt and Pepper
• To Taste
  

DIRECTIONS

• Preheat oven to 400 degrees
• Line a baking sheet with foil and coat with cooking spray
• Sprinkle fish with salt and pepper and lay skin side down on baking sheet
• Mix green onion, shiitake mushroom, tomato, ginger, garlic and sriracha
• Sprinkle mixture over fish, drizzle with soy sauce and sesame oil, then top with cilantro
• Bake uncovered until fish flakes with a fork and is opaque in its center, about 20 minutes

This recipe is super quick and easy and tastes fantastic!
Enjoy!

Turboweekend

photo: Brian Buchard, artwork: Hvass&Hannibal

The Beans have been rocking out to "Not a DJ," put out by Denmark's, Turboweekend, pretty much non-stop as of late. The song is off their 2007 debut release, Night Shift. Check them out, make friends, and keep an eye on them in case they ever tour the US...
Enjoy!

North End Rollers 2008 Week 12

The NER's once again were swept this past week and fell into last place, just one game behind this week's opponent, the Spares, at 15-33 overall.

• Jenny- 104, 125, 96
• Andy- 119, 132, 142
• Dean- 137, 118, 115
• Kelley- 134, 135, 128

Roasted Moroccan Cornish Hens

Serves 8

INGREDIENTS

• 1 Teaspoon Caraway Seeds
• 1 1/2 Tablespoons Salt
• 4 Tablespoons Garlic
• Minced
  
• 1/4 Cup Honey
• 1/4 Cup Lemon Juice
• 2 Tablespoons Olive Oil
• 1 Squeeze of Sriracha Sauce
• 2 Tablespoons Paprika
• 4 Teaspoons Cumin
• 2 Teaspoons Ground Ginger
• 1 1/2 Teaspoons Ground Cinnamon
• 1/2 Teaspoon Cayenne
• 1 Teaspoon Freshly Ground Black Pepper
• 4 Cornish Hens
• Rinsed and Patted Dry
  
• 2 Large Zucchini
• Halved Lengthwise & Cut Into 1 1/2 Inch Pieces
  
• 2 Medium Turnips
• Peeled, Halved & Cut Into 1 Inch Thick Pieces
  
• 2 Red Bell Pepper
• Cored, Seeded & Cut Into 1 1/2 Inch Pieces
• 1 1/2 Lbs Butternut Squash
• Peeled, Seeded & Cut Into 1 1/2 Inch Chunks
• 2 Medium Onions
• Cut Into 1 Inch Thick Wedges
• 1 28 Ounce Can Whole Tomatoes
• Drained & Chopped Into 1 Inch Pieces
• 1/2 Cup Chicken Stock
• 2 Tablespoons Flat Leaf Parsley
• Chopped
• 2 Tablespoons Cilantro
• Chopped
• 2 Tablespoons Mint
• Chopped
• 4 Cups Couscous

DIRECTIONS

• Preheat oven to 425 degrees
• Oil a large roast pan
• Coarsely grind caraway seeds with salt in a food processor
• Mash minced garlic into caraway mixture with side of a large knife
• Mix paste with honey, lemon juice, oil, sriracha, paprika, cumin, ginger, cinnamon, cayenne & black pepper
  
• With large kitchen scissor, cut out back bone of each hen and discard
• Halve each hen lengthwise
• Place zucchini, turnips, bell peppers, butternut squash & onions in oiled roasting pan
• Add half of spice mixture and toss until coated
• Add tomatoes and chicken stock and stir well, then spread vegetables out in pan
• Add hens to remaining spice mixture and toss until coated
• Arrange hens breast sides up over vegetables in pan
• Cover tightly with foil and roast for 1 hour
• Uncover and roast until hens are browned and vegetables are tender, about 25 minutes
• Meanwhile add couscous to 4 cups of boiling water, remove from heat and cover
• Remove pan from oven and skim fat from the cooking liquid
• Serve hens and vegetables over couscous, sprinkling with herbs and spooning cooking liquid over the plate
  

The most difficult part of this dish is removing the backbones from the hens. You'll have to get a bit dirty. Once you've done it once though, you're a pro.
Start to finish this recipe will take around 2 1/2 hours, but is well worth the effort. Sure to be a hit with your dinner guests!
Enjoy!

S.A.S.S. 2008 Pre-Season

Softball is already upon us... Lawrence has figured out the season's roster and put together the starting fielding positions.

• Jo- Catcher
• 656- Pitcher
• Some dude to be named- 1st Base
• Amanda- 2nd Base
• Lawrence- Short Stop
  
• Three Headed Monster (Katie/JoNette/Erin)- 3rd Base
• Kate- Left Field
• Stephen- Left Center Field
• Dean- Right Center Field
• Kelley- Right Field

Once again the Beans were put in right field (where we belong) to pick daisies and play grab ass... Why do we play this sport, again?

Our first practice is scheduled for March 29th at McMurray.

Super Fox Logos

Just in case we ever learn how to play instruments and start our band, Super Fox, these will serve as our album cover. Until then, they make fancy myspace profile pictures...

beforeafter
before
after

Roasted Leg of Lamb with Rosemary Gremolata over Pistachio-Dried Cherry Risotto

Pistachio-Dried Cherry Risotto
INGREDIENTS

• 1 1/2 Cups Arborio Rice
• 1 1/2 Cups Onion
• Finely Chopped
• 1/2 Cup Parsley
• Finely Chopped
  
• 1 Tablespoon Fresh Rosemary
• Minced
• 3 Tablespoons Unsalted Butter
• 1 Cup Grated Parmigiano-Reggiano
• 3/4 Cup Shelled Pistachios
• Lightly Toasted
• 1/3 Cup Dried Cherries
• Halved
• 2 Cloves Garlic
• Pressed

DIRECTIONS

• Preheat oven to 325 Degrees
• Spread Pistachios on baking sheet and place in oven.
  
• Toast, shaking the sheet occasionally, until the nuts just begin to change color and are fragrant, 5-10 minutes.
• Remove from the oven and let cool.
• Boil 3 Quarts of salted water in a large pot.
• Add rice and onion and cook until just tender, about 16 minutes.
• Combine parsley and rosemary, then add butter cut into pieces.
• Add cooked, drained rice mixture to herb mixture and stir.
• Add Parmigiano-Reggiano, pistachios, dried cherries, and garlic.
• Add salt and freshly ground pepper to taste.

Roasted Leg of Lamb with Rosemary Gremolata
INGREDIENTS

• 1 1/4 Packed Cups of Flat Parsley
• 4 Large Cloves of Garlic
• 2 Tablespoons Rosemary Leaves
  
• Coarsely Chopped
• 1 Teaspoon Course Salt
• 2 Large Lemons
• 3 1/2 Lbs. Leg of Lamb *4/12 - 5 Lbs. before boning
• Boned and Butterflied
  
• 2 Tablespoons Olive Oil
• 1/4 Cup Grated Parmigiano-Reggiano

DIRECTIONS

• Preheat oven to 450 Degrees.
• Combine parsley, garlic, rosemary, and salt in food processor and process until coarsely chopped.
• Add grated lemon zest from both lemons and mix. Save lemons.
  
• Drizzle olive oil over both sides of lamb. Rub herb mixture over the lamb.
• Place lamb on baking sheet. Sprinkle cheese evenly on top.
• Roast to medium rare, 130 degrees internal temperature, about 40-45 minutes.

Squeeze lemon juice over the lamb and serve thinly sliced over risotto. Season with salt and freshly ground pepper to taste.

This fancy meal is actually very simple to make. The gremolata provides great flavor without actually marinating the lamb. The risotto is a perfect compliment to the abundant flavors of the meat and the toasted pistachios and dried cherries adding a burst of color. Be sure to make extra toasted pistachios, as they are impossible to resist while preparing the rest of menu.
Enjoy!

North End Rollers 2008 Week 11

We went 1-3 last Friday against The Hanging Chads and currently sit in 2nd to last place at 12-32.

• Jenny: 98, 123, 77
• Andy: 120, 135, 136
• Dean: 148, 102, 114
• Kelley: 116, 90, 134
  

Paloma Faith

photo by Pavlunka

After one year of stalking this London based singer on myspace, we're happy to announce that Paloma Faith has finally signed a deal with Epic Records. Impress your friends and add her to your collection before you hear her on the Current...
Enjoy.

Chicken and Fennel Pizza

INGREDIENTS

• 2 Teaspoons Olive Oil
• 1 Bulb Fennel
• Quartered, Cored, Sliced Thin
• 1 Tablespoon Chopped Fennel Top
• 1 Red Bell Pepper
• Sliced Thin
• 2 8oz. Chicken Breasts
• Boneless, Skinless, Sliced Thin
• 1 Package Pizza Dough Mix
  
• 1 Cup Shredded Provolone Cheese
• Fresh Ground Black Pepper
• To Taste

DIRECTIONS

• Preheat oven to pizza dough mix instruction
• Prepare pizza dough mix according to package and spread thin over a baking sheet
• Heat oil in a large skillet over medium heat
• Add fennel and bell pepper and cook, stirring often until soft, about 5 minutes
• Add chicken and cook, stirring often until cooking throughly, about 5 minutes
• Top pizza dough with chicken and vegetable mixture and sprinkle with cheese and fresh ground black pepper
• Bake until cheese melts and turns golden, around 10 - 15 minutes
• Remove from oven and sprinkle with chopped fennel tops

This is a light yet filling dish that is made quickly and easily. We've served this on multiple occasions when we've wanted a unique main course for guests or for a quick, but delicious dinner before playing kickball. We've tried variations of this recipe including using 4 small pitas for individual portions as well as using a prepared Boboli pizza crust, but believe that the thin, cracker-like crust obtained when using the 89 cent Roundy's pizza dough mix is best. The others seemed a bit heavy and dry. We estimate this recipe to be around 350 calories per serving.
Enjoy!