Recipe contests

Ever enter one? I just submitted a recipe for the National Beef Cook-Off. Trying not to get my hopes up, but the thought of winning prizes for something I do anyway is exciting!

post yr recipe here!

(no, I've never entered one, but they're fascinating)

I hope your recipe wasn't for liver, brains, or sweetbreads. Or chipped beef. It's not that I wouldn't eat these myself, but I expect these wouldn't jibe with sponsor's expectations.

Nah, I kept it pretty safe. The contest's theme is "Sonoma Style" and I entered the "healthy" category. Beets were mentioned in the description of the theme, so I did a pureed beet soup and meatballs seasoned with Chinese five-spice. Maybe a little unconventional, but that stuff makes for some really tasty meatballs and I think the flavors go well together. If the people in charge of the contest like it half as much as my boyfriend does, I have a good shot.

1 Tbs. olive oil
1 large red onion, chopped fine
2 celery stalks, chopped fine
2.5 lbs beets, peeled, tops removed and cut into 1-inch cubes (reserve, rinse and drain leaves)
6 c. vegetable broth
1 tsp. salt
1/2 tsp. pepper

Meatballs:
1 lb 95% lean ground beef
1/2 c. breadcrumbs
2 medium garlic cloves, grated
1/2 tsp. Chinese five-spice powder
1/2 tsp. salt
1/4 tsp. pepper
1 egg

1/4 c. pine nuts

Heat oil in large Dutch oven over medium heat. Saute onion and celery until softened, about 5 minutes. Add beets, 3 cups of broth, salt and just enough water to cover vegetables. Increase heat to high and bring to a boil. Cover, lower heat and simmer until vegetables are very tender, about 40 minutes.

Meanwhile, combine meatball ingredients. Roll mixture into 1-inch balls. Bring remaining broth to simmer in large sauce pan. Working in batches, simmer meatballs in broth for 6 minutes, remove with slotted spoon and set aside.

Add broth from meatballs to beet mixture. Using immersion blender, puree off heat until smooth. Stir in pepper. Add meatballs, cover and cook over low heat for 5 minutes.

Stack beet greens and roll into cigar shape. Slice into half-inch strips. Add to soup, cover and cook 5 more minutes.

Toast pine nuts in dry pan over medium heat, swirling frequently to prevent burning, until lightly browned. Ladle soup into bowls and garnish with pine nuts.

Seems a bit more Napa to me, but it sounds delicious.