GMA Recipes featured Michael Symon demonstrating spring dishes on Good Morning America ahead of the new season of 24 in 24 Last Chef Standing on Food Network.
He presented Beef Keftedes with Fresh Pea Lemon Yogurt Spread, a recipe that yields 20 pieces and lists 30 minutes prep and 20 minutes cook time, totaling one hour.
The keftedes ingredients include canola oil for frying, half cup minced onion, one clove garlic, half cup diced bread soaked in half cup whole milk, and one pound ground beef or lamb.
Seasonings are one teaspoon dried oregano, quarter teaspoon each ground coriander and ground cumin, one eighth teaspoon ground cinnamon, a pinch of grated nutmeg, and a generous teaspoon of black pepper.
The yogurt spread uses one cup full fat Greek yogurt, one cup fresh English peas, quarter cup heavy cream, and the zest and juice of one lemon, seasoned with salt and pepper.
Symon whisked the yogurt and cream until smooth and fluffy, boiled peas five to seven minutes then pureed them, folded the cooled puree into the whipped yogurt and refrigerated it until serving.
For the meatballs he softened onion in two teaspoons canola oil, added garlic, combined the cooled aromatics with meat, egg and squeezed bread, mixed gently, then chilled the mixture up to one day.
He formed balls slightly smaller than golf balls, dusted them with flour, and fried in oil that rose one third up a wide shallow pan until golden and cooked through, about five minutes.
To serve Symon spread the pea lemon yogurt on a platter, arranged the keftedes on top, garnished with pea shoots, lemon zest and a drizzle of extra virgin olive oil.
Whipped Ricotta Appetizer And GMA Shopping Notes
On GMA3 Symon shared Whipped Ricotta with Grilled Asparagus and Crostini as a spring appetizer, noting a 15 minute prep and 15 minute cook time for four to six servings.
The whipped ricotta mixes eight ounces full fat ricotta, two tablespoons extra virgin olive oil, and the zest and juice of one lemon until smooth, then it is seasoned with salt and pepper.
For the asparagus he tossed one bunch of trimmed spears with one tablespoon olive oil, one tablespoon chopped fresh thyme, salt and pepper, grilled them three to five minutes then finished with lemon juice.
The crostini calls for a loaf of sourdough or baguette, two tablespoons olive oil, salt and pepper, brushed and grilled until warmed with char marks for serving alongside the ricotta and asparagus.
Symon finished the ricotta with chili flakes, extra lemon zest and juice, and a drizzle of olive oil, and arranged asparagus and crostini for dipping beside the spread.
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