Mmmmmmeatballs.
Grandma's Meatballs
Ingredients
3 lbs. ground beef
2 cups seasoned breadcrumbs
4 large eggs, slightly beaten
1/4 c. whole milk (more if needed)
1 tsp. onion salt
1 tsp. garlic salt
1/4 cup chopped fresh parsley
1/4 to 1/2 cup grated Parmigianno Reggiano
2-3 tsp. freshly ground pepper
1 tsp extra virgin olive oil
Process
1. Preheat oven to 400 degrees. Prep two cookie sheets by brushing lightly with olive oil.
2. Mix all ingredients in a large bowl, using your hands to incorporate everything together.
3. Form meatballs, 2"-3" in diameter
4. Place on cookie sheets.
5. Bake @ 400 for 20 minutes, or until centers are cooked through and not pink.
6. Add to pot of Italian sauce. Simmer for 10-15 minutes.
Hurricane cooking.
We're hunkered down, waiting for Hurricane Irene to arrive. Our cupboards are fully stocked in the event we lose power (which we probably will). It's a no-cooking event -- canned tuna, a big jug of tea, lots of water, chips, salsa, peanut butter, cheeses, mustards, olive oil, sweet basil, Balsamic vinegar, and freshly-baked breads.
Post-hurricane treat: Fresh veggies -- zucchini, broccoli, onions, tomatoes and artichokes -- to grill outdoors after the storm has passed.
For our East Coast friends: what are you planning to eat and serve while the storm swirls around you?
Post-hurricane treat: Fresh veggies -- zucchini, broccoli, onions, tomatoes and artichokes -- to grill outdoors after the storm has passed.
For our East Coast friends: what are you planning to eat and serve while the storm swirls around you?
Roasted Tomato, Eggplant & Mozzarella Napoleon
More farmer's market fare. Tonight, we roasted slices of red ripe tomatoes with olive oil, garlic and salt and pepper in a hot oven (400 degrees) for 20 minutes.
When slighly cooled, we layered them in a casserole dish with the breaded eggplant we made yesterday and slices of creamy mozzarella.
Tucked in a little fresh basil here and there, sprinkled with grated parmigiano cheese, and baked @ 350 degrees for 25 minutes, until bubbly and browned. A perfect summertime meal ... again, meatless, juicy, oozy and delicious ... and nearly effortless!
A Visit to the Farmer's Market, Eggplant Three Ways, Buccatini a la Caprése
I prepared the eggplant three ways -- grilled for sandwiches, breaded and baked for eggplant parmigiano, and sautéed as a topping with bucatelli pasta. Grilling was easiest -- just brushed with extra virgin olive oil, salt and pepper and grilled on a medium-hot grill for 3-4 minutes on each side. We'll have it one day this week for a lunch panini, with sliced tomatoes, fresh basil and mozzarella on ciabatta bread.
Next, I dipped 1/4" slices of eggplant in flour, beaten egg and breadcrumbs (all seasoned with salt and pepper, and the breadcrumbs with freshly chopped parsley), put them on an oiled sheet pan and roasted for 20 minutes @ 400 degrees. They came out crispy and virtually fat-free. I'll use them for tomorrow night's dinner of eggplant parmigiano, adding my own tomato sauce and slices of creamy mozzarella.
Finally, for tonight's dinner, I chopped the eggplant into 1" cubes, dusted with seasoned flour and sautéed with 2 tbsp. olive oil and 2 tbsp. butter until crispy and browned. A friend had given us a wonderful caprése, which we used to top the buccatini, added fresh basil and parsley, and drizzled with a little more extra virgin olive oil. One of the best meatless dinners we've had, and literally 20 minutes from 'fridge to table.
Bottom line: If you can get to a local farmer's market, and have a few minutes to prepare what you purchase, you can create three or four innovative and delicious meals in short order, and eat healthful lunches and dinners for a few days. Especially nice in the hot summertime, when you don't want to cook from scratch every day.
Confiture de Fraises (Strawberry Jam)
What do you do with those strawberries that are still in the 'fridge but no one is eating? Make strawberry jam! It's really fast and easy, requiring only 4 ingredients -- fresh strawberries, sugar, gelatin and a squeeze of fresh lemon juice.
This is a perfect topping for ice cream (shown above), cake, fresh fruit, or your morning croissant or brioche.
Ingredients
1 pint fresh strawberries
1/2 c. granulated sugar
1 envelope powdered gelatin
A squeeze of fresh lemon juice
Process
1. Mix ingredients in a non-stick saucepan. Turn heat on medium to medium-low.
2. Let simmer for 1/2 hour, stirring frequently and adjusting heat if needed.
3. When it is the desired consistency, pour into non-reactive (glass) bowl and allow to cool.
4. Refrigerate.
Post-script: We have tried this both warm, immediately after preparation, on ice cream, and cold, the next day, on croissants. It is much better warm! Discard after two days.
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