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Entries in pasta sauce (2)

Tuesday
Apr122011

Growing up...

Who knew that growing up meant that your taste buds would change?  I knew that with growing up, I would have to vote, get a job, and be self-reliant and move out - since my parents didn't want to keep me up.  Growing up also means that I get to stay up as late as I want (which is laughable because my eye-lids are usually drooping around 9pm), wear jeans with holey knees without my daddy having a conniption fit, and I also get to eat whatever I want.

I can remember several times when my parents (i.e. daddy) wouldn't let me leave the kitchen table until I had cleaned my plate.  Now, this may not be such a terrible thing, unless you are like me, and absolutely hate green peas, okra, and sauerkraut.  Why my mommy chose to serve those items was beyond me.  I only know that I was absolutely miserable at the table and I would just sit there until my mommy took pity on me and let me go.  Another thing that I wasn't crazy about was meatballs in spaghetti.  I loved loved loved Chef Boyardee spaghetti and meatballs.  Only, sans the meatballs.  I would dump the can of S&M in a bowl and pick out the meatballs, making sure I kept all the noodles in the bowl and would then slurp up the slimy noodles as quickly as I could.  I ate so much Chef Boyardee in college that I haven't been able to look at a can in the two (heeheeheehee) years since school!

But now, my taste buds have changed.  I still loathe green peas, okra - which I find to be terribly slimey and smelly, and sauerkraut.  However, I have found a fondness for meatballs.  I truely enjoyed the meatball sliders at Osteria Marco's (the 50 million times I had them while I was in Denver), lamb meatballs - great, Rao's (NYC) meatballs - fabulous, and Baldoria's (NYC - now closed   tear!) - outta this world!!!  Since I've discovered a taste for meatballs, I decided to make my own.  I looked at a couple of recipes and slammed the books shut!  I thought to myself 'how hard can it be? just mix what you like together and roll it in a ball.'  How right I was!!  My meatballs were spectacular!  MB loved them!!  They were flavorful and moist and, well, just...YUMMY!

 

Amy's Meatballs

- 1 cup whole milk

- 3/4 cup fresh breadcrumbs

mix the two above items together and let sit while you mix the below items together

 

- 1 pd ground hamburger  (I use 100% grass fed, no antibotics, no hormones, organic)

- 1.5 pd ground pork (no antibotics, no hormones)

- 2 garlic cloves, finely minced

- 1 shallot, finely minced

- 4 tablespoons finely minced flat leaf parsley

- several shakes of red pepper flakes

- kosher salt, a good sprinkling

- several grinds of fresh black pepper

mix these items together just until they are mixed - do not over mix!

pour the milk-breadcrumb mixture into the meat mixture and mix together - do not over mix!

pinch portions of the mixture and roll into balls (meatballs!!) - I was able to get 27 meatballs from the above.

 

I decided not to fry the meatballs but rather bake them.  I thought this would be a healthier option.  And since, I had made a fresh tomato sauce to ladle over the meatballs, I didn't think that I would be losing any flavor by not frying them.  I baked the meatballs in a 400 degree oven for about 15-20 minutes.  We ate these with freshly baked French bread so that we could dip up the tomato sauce and a fresh arugula salad.  Yum..it was a good dinner(s)!

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Saturday
May152010

Dinner was a hit!

The pizza I created for dinner had the homemade pasta sauce, red onion, fresh on-the-vine tomato, garlic, fresh and grated mozzarella.  It had a very light and clean taste to it; it tasted homemade...and delish.  Michael said it was tasty, so that's a plus.  He ate 4 pieces - the little pig (heeeheeeheee). He is now rubbing his tummy.  Below is a picture of the final pasta sauce.  It has quite a kick - I dropped in lots of red pepper flakes.  There's also a shot of the pizza.