RHUBARB AND LIME TARTS
Ingredients
Serves 8
1½ cups (375 ml) all-purpose flour
⅓ cup (75 ml) icing sugar
½ cup (125 ml) finely grated, sweetened, desiccated coconut
¼ tsp (1 ml) salt
½ cup (125 ml) chilled unsalted butter
1 large egg
1 cup (250 ml) granulated sugar, divided
4 large egg yolks
2 cups (500 ml) finely chopped rhubarb
¼ cup (60 ml) water
2 tbsp (30 ml) lime juice
¼ cup (60 ml) cold unsalted butter, cut into cubes
fresh mint leaves, for garnish
finely grated lime zest, optional, for garnish
LIME MERINGUE DOTS:
2 large egg whites, at room temperature
⅛ tsp (0.5 ml) cream of tartar
pinch salt
½ cup (125 ml) granulated sugar
1 tsp (5 ml) freshly grated lime zest
Instructions
- In food processor fitted with steel blade attachment pulse together flour, icing sugar, coconut, salt and butter until mixture is sandy in texture. Add egg and pulse until dough just comes together. Form into a ball, wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 400 F (200 C).
- Divide chilled pastry into 8 equal portions. Working with 1 ball of dough at a time, roll out on a lightly floured work surface to ¼-in (0.5 cm) thickness. Line a 3-in (8 cm) fluted tart tin with removable base with pastry, pressing into corners. Trim excess pastry from rim and place on baking tray. Repeat with remaining dough. Freeze for 20 minutes. Line pastry shells with rounds of parchment paper and fill with pastry weights or dried beans. Bake for 10 minutes. Remove parchment paper and pastry weights before placing back in oven until golden brown, 7 minutes. Cool pastry shells in their tins on baking tray, on wire rack.
- In a medium saucepan, stir together rhubarb, ¼ cup (60 ml) sugar and water over medium-high heat. Bring to a boil and reduce heat to medium. Simmer until rhubarb is soft, 8 minutes. Remove from heat and whisk in lime juice. Transfer hot mixture to a blender and blend until smooth.
- In a medium saucepan, whisk together egg yolks with ¾ cup (175 ml) sugar. Slowly whisk warm rhubarb mixture into egg mixture. Place mixture back into saucepan and set over medium-low. Stirring constantly with a wooden spoon or heat resistant spatula, cook mixture until curd reaches 180 F (85 C), until thickened. Remove from heat and stir in butter until all is incorporated and smooth. Transfer curd to a bowl.
- Dollop curd into tart shells, spreading out with an offset spatula or back of a spoon to create a level surface. Save any excess curd for another use. Place tarts on a baking tray and bake 10 minutes. Cool tarts in their tins on a wire rack to room temperature. Then chill in refrigerator for at least 1 hour.
- When ready to serve, remove tarts from tins and place on serving plates or a large platter. Garnish each tart with Lime Meringue Dots, small mint leaves and lime zest.
- To make LIME MERINGUE DOTS: Preheat oven to 215 F (105 C). Line baking tray with parchment paper and set aside.
- In bowl of a stand mixer fitted with whisk attachment, whip egg whites, cream of tartar and pinch of salt at medium speed until soft peaks form, about 3 minutes. With mixer running, add sugar one tablespoon at a time, waiting until each is fully incorporated before adding more. Continue mixing until egg whites are glossy and hold stiff peaks, about 3 minutes. Fold in lime zest.
- Transfer meringue to a piping bag with a small round tip and pipe ½ -in (1 cm) to ¾ -in (2 cm) dots on prepared baking tray. Bake until outside is crisp and inside is dry yet chewy, 60 minutes. Turn off oven, prop oven door open, and let meringues cool completely, about 2 hours. Meringues should feel dry and lift easily off the parchment paper. Use right away or store in an airtight container at room temperature for up to two days.
Drink Pairings
SAUCY CHICKPEA BURGERS IN FRESH PITAS
Ingredients
Serves 6
CHICKPEA BURGERS:
2 x 19 oz (540 ml) cans chickpeas, rinsed and drained
2 garlic cloves, smashed and minced
zest from 1 lemon
2 tsp (10 ml) hot curry powder
1 tsp (5 ml) each ground cumin and sea salt
¼ tsp (1 ml) ground turmeric
freshly ground black pepper, to taste
½ small yellow onion, finely chopped
2 tbsp (30 ml) minced fresh cilantro
½ cup (125 ml) Panko bread crumbs, divided
2 tbsp (30 ml) extra-virgin olive oil
frizzy endive leaves, tomatoes and sunflower
sprouts, for garnish
CREAMY LEMON TAHINI SAUCE:
1 large garlic clove, smashed and minced
2 tbsp (30 ml) fresh lemon juice
¼ cup (60 ml) Nutritional Yeast Seasoning
¼ cup (60 ml) extra-virgin olive oil
½ tsp (2 ml) salt
⅛ tsp (0.5 ml) cayenne pepper
¼ cup (60 ml) tahini paste
¼ cup (60 ml) chopped fresh chives
HOMEMADE PITA BREAD:
1 cup (250 ml) lukewarm water
2 tsp (10 ml) active dry yeast
½ tsp (2 ml) granulated sugar
2¼ cups (560 ml) unbleached all-purpose
flour, divided, plus extra for rolling
1 tsp (5 ml) sea salt
2 tbsp (30 ml) olive oil, plus extra for oiling bowl
Instructions
- To make CHICKPEA BURGERS: In a food processor with a metal blade combine chickpeas, garlic, zest and seasonings. Pulse until chickpeas are finely chopped. Add onion, cilantro and half the bread crumbs. Continue to pulse just until mixture is like coarse cookie dough. Taste and add more seasonings as desired. Refrigerate for 1 hour for mixture to slightly firm. Place remaining bread crumbs in a shallow bowl. Shape chickpea mixture into 6 burgers about ¾-in (2 cm) thick and roll in bread crumbs. Place burgers on a plate in single layer. Cover tightly with plastic wrap and refrigerate. Can be refrigerated for several hours or frozen.
- In a food processor with a metal blade, combine TAHINI SAUCE ingredients, except for chopped chives. Whirl until smooth and creamy. Add chives and pulse briefly to blend. Pour into tightly sealed container and refrigerate until ready to use. Can be refrigerated for a couple of days. Simply shake well before serving.
- To make HOMEMADE PITA BREAD: In a large mixing bowl of an electric stand mixer, combine warm water, yeast and sugar. Stir to blend. Add ¼ cup (60 ml) all-purpose flour. Whisk together and place bowl, uncovered, in a warm, draft-free place until yeast has bloomed and is frothy, about 15 minutes.
- Add salt, olive oil and 2 more cups (500 ml) all-purpose flour. With the flat beater from electric mixer, beat mixture on medium-high until blended. Add a little more flour if dough is too sticky. Remove beater and replace with dough hook. Continue to blend on low with dough hook for 2 minutes until smooth. Cover and rest mixture for 10 minutes. Then continue to knead with electric dough hook for 2 more minutes. Shape dough into a ball and place in a clean, lightly oiled bowl. Cover with plastic wrap and a kitchen cloth. Place in a warm, draft-free place for 1 hour or until dough has doubled in size.
- When ready to bake, preheat oven to 475 F (245 C). Place a heavy-duty baking sheet in oven on bottom rack.
- To make pita, punch dough down and divide into 6 equal-sized balls. Place on a tray, cover with a damp cloth, and leave at room temperature for 10 minutes. Keeping balls covered, remove 1 ball of dough at a time and press into a disk. On a lightly floured surface, roll disk out to an 8-in (20 cm) circle. Round will shrink slightly during baking. Carefully transfer round of dough to hot baking sheet in oven. Bake for 2 minutes. Dough will puff up. Using tongs, gently flip and bake 1 more minute. It should be pale and slightly speckled. Transfer to a clean, dry kitchen cloth and cover with kitchen cloth. Repeat process with remaining balls of dough. Best served same day.
- Heat a little olive oil in a large, nonstick frying pan. Add 2 chickpea burgers and fry for 5 to 7 minutes per side, until patties are golden and piping hot, adding more oil if necessary. Keep warm on a plate in oven while frying remaining burgers.
- To serve, line pitas with frizzy lettuce. Place chickpea burger on top. Garnish with cherry tomatoes, halved, sunflower sprouts and a drizzle of Creamy Lemon Tahini Sauce.
Drink Pairings
SOY, LIME AND SESAME PORK RIBS
Ingredients
Serves 4 to 6
2 racks pork side ribs, about 3 lbs (1.5 kg)
DRY RUB AND GLAZE:
½ cup (125 ml) brown sugar
2 tbsp (30 ml) kosher salt
1 tbsp (15 ml) finely grated lime zest
2 tsp (10 ml) ground cumin
1 tsp (5 ml) each black pepper, garlic powder, ground ginger, and cayenne
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) lime juice, plus extra if needed
1 tbsp (15 ml) honey
1 tbsp (15 ml) sesame oil
2 green onions, chopped, for garnish
1 tsp (5 ml) toasted sesame seeds, for garnish
CRUNCHY CABBAGE AND KALE SALAD WITH THAI DRESSING:
THAI DRESSING:
2 tbsp (30 ml) fresh lime juice
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) Ponzu Sauce
2 tsp (10 ml) ginger paste
2 tsp (10 ml) sesame oil
2 tsp (10 ml) brown sugar
1 tsp (5 ml) kosher salt
1 garlic clove, minced
CRUNCHY SALAD:
12 wonton wrappers
½ cup (125 ml) canola oil
2 cups (500 ml) finely shredded red cabbage
2 cups (500 ml) finely shredded green cabbage
2 cups (500 ml) shredded fresh kale
½ thinly sliced red onion, separated into rings
2 Thai red chili peppers, seeded and slivered
½ cup (125 ml) mixed minced fresh cilantro and mint
½ cup (125 ml) salted, roasted peanuts, chopped, for garnish
½ cup (125 ml) salted, roasted peanuts, chopped, for garnish
Instructions
- Preheat oven to 350 F (180 C). Or heat barbecue to medium.
- To provide optimum flavours, remove silver-skin membrane from underside of ribs. Slide a dull knife under silver-skin along rib bone to loosen. Then with a clean dry cloth or paper towel, grip loosened membrane and pull from bones. It should come free in one full piece. Discard. Place ribs side by side, bone side down, on a piece of heavy-duty foil, large enough to wrap and seal.
- Combine sugar, salt, lime zest and dry seasonings in a bowl. Stir with a fork to blend. Rub meaty side of ribs with dry seasoning mixture reserving ¼ of mix for later. Wrap and seal ribs and place on a baking sheet. Bake in preheated oven or in a closed barbecue for about 2 hours or until meat is tender and is easily cut from bone.
- To make glaze, add soy sauce, lime juice, honey and sesame oil to remaining dry rub seasoning mixture. Whisk to blend.
- When ribs are tender, open foil and generously brush both sides of ribs with soy glaze. Leaving foil pack open, continue to bake in oven for 20 minutes. Alternatively, for drier ribs, grease barbecue grill and increase heat to medium-high. Remove ribs from foil and place meat side down on greased grill. Close lid and barbecue over medium high for 10 minutes. Gently turn ribs and continue to grill for 10 more minutes.
- Remove to a cutting board and let rest for 10 minutes before cutting into serving-size pieces. Drizzle with more lime juice, if you wish. Sprinkle with green onions and toasted sesame seeds. Serve with Crunchy Cabbage and Kale Salad.
- To make CRUNCHY CABBAGE AND KALE SALAD WITH THAI DRESSING: Combine dressing ingredients in a bowl and whisk until blended. Set aside. Can be made ahead and refrigerated until ready to serve.
- Cut wonton wrappers into ½-in (1.25 cm) wide strips. Heat canola oil in a medium-sized, deep saucepan. Add strips in small batches and fry until golden and crisp. Remove with a slotted spoon to paper towel-lined plate to drain. Repeat with remaining strips. Set aside.
- In a large bowl, combine cabbage, kale, onion, chilies and herbs.
- Give dressing a whisk and drizzle over salad. Gently toss to evenly distribute. Sprinkle with crispy wonton strips and peanuts. Scatter with toasted coconut, if using, and serve with Soy, Lime and Sesame Pork Ribs.
Drink Pairings
STEELHEAD TROUT WITH CANNELLINI, POTATO MASH AND FENNEL SALAD
Ingredients
Serves 4
2 russet potatoes, peeled and cut into large dice
2 large garlic cloves, chopped and divided
2 small fennel bulbs
3 tbsp (45 ml) lemon juice, divided
2 tbsp (30 ml) olive oil, plus extra for drizzling
1 large shallot, peeled and minced
1 x 14 oz (398 ml) can cannellini beans, rinsed and drained
1 cup (250 ml) chicken stock
3 tsp (15 ml) lemon zest, divided
2 tbsp (30 ml) chopped flat-leaf parsley, divided
salt and freshly ground black pepper
4 x 4 oz (125 g) steelhead trout fillets, skin on
1 tbsp (15 ml) salted capers, rinsed and drained
Instructions
- Preheat oven to 400 F (200 C). Line a small baking sheet with parchment paper. Set aside.
- Add potatoes and 1 garlic clove to medium saucepan filled with lightly salted boiling water. Gently boil, uncovered, until potatoes and garlic are fork-tender, about 10 minutes.
- Meanwhile, trim fronds from fennel bulbs, chop fronds and reserve. Thinly shave fennel bulb using a mandoline and place in bowl filled with cold water and 1 tbsp (15 ml) of the lemon juice. Set aside.
- When potatoes are fork-tender, drain, reserving liquid. Using a hand masher, coarsely mash potatoes and garlic adding a little of the reserved water to make it somewhat smooth but still holding shape. Set aside.
- In a frying pan, heat 2 tbsp (30 ml) olive oil. Add remaining garlic clove to hot oil along with shallot. Sauté over low heat until soft, about 2 minutes. Add cannellini beans along with chicken stock. Gently cook with lid slightly ajar, stirring occasionally, until stock is reduced by half. Fold in mashed potatoes along with 1 tsp (5 ml) lemon zest and 1 tbsp (15 ml) lemon juice. Gently mash just until chunky. Add 1 tbsp (15 ml) chopped parsley, salt and pepper to taste. Cover to keep warm.
- Place trout, skin-side down, on prepared baking sheet. Drizzle with a little olive oil to lightly coat. Rub with 1 tsp (5 ml) lemon zest and bake in preheated oven for 5 minutes or just until fish is cooked on the outside and still a little rare on inside. Remove and let rest.
- Thoroughly drain fennel, shaking in a sieve to remove as much water as possible. Return to bowl along with capers, remaining 1 tbsp (15 ml) chopped parsley and chopped fronds. Drizzle with a little olive oil, remaining 1 tsp (5 ml) lemon zest and 1 tbsp (15 ml) juice. Season with salt and pepper to taste.
- To serve, place a generous scoop of potatoes in a serving bowl. Top with trout fillet and tuck a generous portion of fennel salad alongside.
Drink Pairings
SPINACH AND RICOTTA GNOCCHI
Ingredients
Serves 6
1 x 1 lb (500 g) package frozen chopped baby spinach, thawed
3 tbsp (45 ml) chopped fresh chives
1½ cups (375 ml) ricotta cheese
½ cup (125 ml) finely grated Romano cheese, plus extra for garnish
1 tbsp (15 ml) lemon zest
1¼ cup (300 ml) all-purpose flour, plus extra for dusting
2 large eggs
½ tsp (2 ml) salt, plus extra
5 heirloom tomatoes, sliced
1 cup (250 ml) halved cherry tomatoes
fresh basil, for garnish
salt and freshly ground black pepper, to taste
extra-virgin olive oil, for garnish
Instructions
- Squeeze any excess moisture from spinach and coarsely chop before adding to a large bowl along with chives, ricotta, Romano cheese, lemon zest, flour, eggs and salt. Mix well with hands to form a soft dough. Tip dough out onto a lightly floured work surface and divide into roughly 2 equal pieces. Roll each piece into a long rope, about 16-in (40 cm) long, before cutting into 1-in (2.5 cm) pieces. Transfer to a lightly floured baking tray and lightly dust with extra flour. Refrigerate gnocchi until ready to cook.
- Bring a large saucepan of salted water to boil over high heat. Cook gnocchi in batches for about 5 minutes or until they float.
- Divide tomatoes and gnocchi among serving plates, top with basil and salt and pepper. Garnish with a drizzle of olive oil and sprinkle with Romano cheese.
Drink Pairings
SPARKLING WINE AND MELON SORBET
Ingredients
Serves 6
1½ cups (375 ml) sweet sparkling wine or Prosecco
1 cup (250 ml) granulated sugar
1 tbsp (15 ml) light corn syrup
½ medium cantaloupe, small watermelon or honeydew melon, seeded, skinned and cut into chunks
1 tbsp (15 ml) fresh lemon juice
Instructions
- In a medium-sized saucepan over medium-high heat, bring sparkling wine, sugar and corn syrup to a boil. Reduce heat to medium and, stirring often, cook mixture for 4 minutes, making sure sugar has dissolved before removing from heat and setting aside to cool to room temperature.
- Meanwhile, in a blender, purée melon of choice and lemon juice together until smooth. Measure out 1¾ cups (425 ml) purée and reserve any remaining purée for another use.
- In a bowl, whisk together champagne mixture with melon purée until well combined. Pour mixture into a resealable freezer bag and freeze until frozen, about 8 hours or preferably overnight.
- Break up frozen mixture and pulse in a food processor fitted with steel blade attachment until smooth. Transfer to an airtight container and freeze at least 2 to 3 hours before serving. Sorbet may be kept frozen for up to 5 days. Serve in a champagne glass with a fresh pouring of sparkling wine or Prosecco.
Drink Pairings
ROASTED BRUSSELS SPROUT SALAD
Ingredients
Serves 8
½ cup (125 ml) wild rice
2 cups (500 ml) vegetable stock or water
2 lbs (1 kg) Brussels sprouts, trimmed
2 tbsp (30 ml) olive or grapeseed oil
salt and pepper, to taste
2 tbsp (30 ml) lime juice
1 tbsp (15 ml) apple cider vinegar
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) hazelnut or almond butter
½ cup (125 ml) pomegranate seeds
½ cup (125 ml) hazelnuts, toasted, chopped
Instructions
- Arrange oven racks in top and bottom third of oven before preheating to 350 F (180 C). Line 2 baking sheets with parchment paper and set aside.
- In large saucepan, combine rice and stock over high heat. Bring to a boil, reduce heat, cover and simmer until some grains start to split, 40 minutes. Drain well and transfer to large bowl.
- Trim Brussels sprouts and separate leaves. Place on prepared baking sheets, drizzle with 2 tbsp (30 ml) olive or grapeseed oil and toss to coat. Arrange in a single layer on baking sheets and season with a light sprinkle of salt and pepper. Bake until crispy and starting to turn golden, 15 to 20 minutes.
- Whisk together lime juice, vinegar, extra-virgin olive oil, maple syrup and hazelnut butter until well incorporated. Season to taste with salt and pepper.
- To serve, stir dressing into wild rice before folding in Brussels sprouts leaves. Transfer to a serving bowl and garnish with pomegranate seeds and hazelnuts. Best served warm or at room temperature.
Drink Pairings
SPRING PEA CARBONARA
Ingredients
Serves 4
2 tbsp (30 ml) olive oil
1 medium onion, diced
1 garlic clove, minced
8 oz (250 g) fresh morel mushrooms, halved or quartered
2 cups (500 ml) packed dandelion greens
salt and pepper, to taste
2 large eggs
1 lb (500 g) dried or fresh Orecchiette Pasta
2 cup (500 ml) fresh shelled peas
1½ cup (375 ml) sugar snap peas
½ cup (375 ml) snow pea pods
½ cup (125 ml) grated Parmesan, divided
1 lemon, zest only, finely grated, for garnish
¼ cup (60 ml) pea shoots, for garnish
2 tbsp (30 ml) fresh mint leaves, for garnish
1 ball burrata cheese
Instructions
- In a large pot, bring 4 liters (16 cups) of water and 2 tbsp (30 ml) salt to a boil.
- Meanwhile, in a large frying pan, sauté onion in oil on medium-high until tender. Add garlic and mushrooms, turn down heat to medium and cook, stirring occasionally, until golden and tender, about 8 minutes. Add greens and cook, stirring often, until just wilted. Season to taste with salt and pepper before removing from heat and setting aside.
- In a small bowl, whisk together eggs. Set aside.
- When water comes to a boil, add pasta. Turn down heat to medium-low and maintaining a slow boil until pasta is just al dente, about 7 minutes. Ladle out and set aside 1 cup (250 ml) of cooking water. Add peas to water with pasta. Increase heat to high and cook for 1 minute. Drain pasta and vegetables, do not rinse. Return to pot and place on warm stovetop burner that has been turned off. Gradually whisk 3 tbsp (45 ml) reserved hot pasta water into eggs, then pour over pasta, gently stirring with a wooden spoon to coat pasta. Stir in ⅔ of Parmesan, mushroom mixture and enough reserved pasta water to loosen pasta and create a creamy sauce. Season to taste with pepper.
- Serve with a sprinkle of lemon zest, remaining Parmesan, torn mint leaves and dollops of burrata cheese. Serve warm.
Drink Pairings
SPARKLING MOROCCAN TEA
Ingredients
Serves
1 oz (30 ml) Bombay Sapphire gin
1½ oz (45 ml) Moroccan Mint Green Tea*
½ oz (15 ml) fresh lemon juice, strained
2 oz (60 ml) Cupcake Prosecco, to top
1 mint leaf, for garnish
Instructions
- *For Moroccan Mint Green Tea: In a saucepan, add 2 tbsp (30 ml) Green Tea and 8 tbsp (120 ml) sugar to 3 cups (750 ml) boiling water. Steep for 10 minutes. Add 1 cup (250 ml) mint leaves. Steep another 5 minutes. Strain through a coffee filter into a glass bottle. Chill before using.
- In a mixing glass, stir gin, Moroccan Mint Green Tea and lemon juice with ice. Strain into a flute and top with Prosecco. Garnish with a mint leaf.
Featuring
RAGOUT DE BOULETTES ET DE PATTES DE COCHON (MEATBALL STEW WITH PORK HOCKS)
Ingredients
Serves 6 to 8
PORK HOCKS:
1 tbsp (15 ml) olive oil
4 medium onions, peeled and halved
1 head garlic, peeled
4 fresh pork hocks halved with the skin on, 7½ lbs (3.5 kg)
1 tsp (5 ml) juniper berries
4 to 5 sprigs thyme
1 large sprig rosemary
4 whole cloves
4 bay leaves
2 cinnamon sticks
MEATBALLS:
2 shallots, finely minced
1 large garlic clove, minced
1 large egg, beaten
2 lbs (1 kg) lean ground pork
¼ cup (60 ml) fine breadcrumbs
1 tbsp (15 ml) Dijon mustard
GRAVY AND STEW:
¾ cup (175 ml) all-purpose flour
3 tbsp (45 ml) reserved pork fat or olive oil
1 medium onion, coarsely chopped
2 garlic cloves, minced
2 carrots, peeled and finely diced
1 stalk celery, finely chopped
4 cups (1 L) reserved pork hock broth
4 cups (1 L) beef broth
Instructions
- To make PORK HOCKS: Heat a large stockpot over medium heat. Add olive oil and brown cut sides of the onions for about 5 minutes. Add garlic, pork hocks, spices and herbs.
- Add enough water just to cover and bring to a boil. Skim and allow to simmer 2½ to 3 hours or until the meat is fork tender. During cooking add more water to keep the hocks covered. Use a slotted spoon to remove the hocks. Place in a large dish and cool. Degrease the broth, reserving 3 tbsp (45 ml) of fat, discard remaining fat. Strain broth through a sieve, discarding aromatics. There should be at least 4 to 6 cups (1 to 1.5 L) broth set aside for the gravy.
- When hocks are cool enough to handle, debone and separate the meat (keeping as many large chunks as possible) from the skin, discarding the skin.
- To make MEATBALLS: Preheat oven to 400 F (200 C). Line two baking sheets with parchment paper. In a bowl, add all ingredients. Mix thoroughly with hands until well combined. Form meatballs with lightly oiled hands and spread on baking sheets, about 7 dozen meatballs. Bake until cooked about 15 minutes, turning over halfway through. Remove and cool.
- To make GRAVY AND STEW: Heat a saucepan over medium heat. Add flour and stir continuously until toasted and golden brown. Remove from heat and immediately transfer to a bowl to cool.
- In a large saucepan, heat pork fat over medium heat. Add onion, garlic, carrot and celery and sauté until soft. Add broths, bring to a boil and simmer for 5 minutes. Slowly whisk in toasted flour and stir constantly until smooth. Lower heat to simmer 5 minutes. Strain gravy through a sieve to make a refined sauce or keep as is with the vegetables. Add meatballs and reserved pork meat. Continue to cook 10 minutes to heat through. Serve with mashed or steamed potatoes.