Sunday Family Dinner - Roman Style Meatballs

Made with ground beef, pork and bits of prosciutto, these hearty Roman meatballs are simmered in a tomato sauce and paired with Gnocchi alla Romana (see recipe in Lindaraxa). They go well also with spaghetti or served on their own with crusty bread and a green salad.

To ensure tender meatballs, don’t overwork the ingredients; mix them gently until just combined.

The original recipe for the meatballs comes from Williams Sonoma. If you want to use their recipe for the gnocchi go here.  The one on my blog has been adapted from Marcella Hazan.


Ingredients:

1 1/2 cups fresh bread crumbs

1/2 cup milk

4 oz. finely chopped prosciutto

1 lb. ground beef

1 lb. ground pork

2 eggs, lightly beaten

1/2 cup grated Parmigiano-Reggiano cheese

2 Tbs. finely chopped fresh flat-leaf parsley

2 tsp. finely chopped fresh oregano

6 Tbs. finely chopped fresh basil

5 garlic cloves, minced

1 tsp. kosher salt, plus more, to taste

1/2 tsp. freshly ground pepper, plus more, to taste

5 Tbs. olive oil

1 yellow onion, diced

1 can (28 oz.) crushed tomatoes with juices (I use Pomi brand)

Gnocchi alla Romana for serving (see Lindaraxa)) or spaghetti

Directions:

In a small bowl, combine the bread crumbs and milk and let stand for 10 minutes.

In a large bowl, combine the prosciutto, ground beef, pork, eggs, cheese, parsley, oregano, 3 Tbs. of the basil, 3 of the minced garlic cloves, the 1 tsp. salt and the 1/2 tsp. pepper. Add the soaked bread crumbs and mix gently until combined. Divide the meat mixture into 1/4-cup portions and roll into balls. Place on a parchment-lined baking sheet.

In a skillet over medium-high heat, warm 2 Tbs. of the olive oil. Working in 2 batches, brown the meatballs on all sides, about 8 minutes per batch. Transfer to a plate.

In the same pan over medium heat, warm the remaining 3 Tbs. olive oil. Add the onion and cook, stirring occasionally, until softened and translucent, about 8 minutes. Add the remaining 2 minced garlic cloves and cook for 1 minute. Add the tomatoes and their juices, and season with salt and pepper. Bring to a simmer and cook until the sauce thickens, about 20 minutes. Stir in the remaining 3 Tbs. basil.

Add the meatballs to the pan and cook, turning occasionally and basting with the sauce, until cooked through, about 30 minutes. Transfer to a platter and serve immediately with the gnocchi alla Romana alongside.  You can also serve with spaghetti. 


Williams-Sonoma Kitchen

Dinner Tonight...Farfalle with Tuna, Lemon and Capers

A yummy dinner, you will never know its canned tuna. Be sure to get the tuna in oil, it has much more flavor than the one in water.

Ingredients

Serves: 4

4 tablespoons olive oil
3 garlic cloves minced
3 (5-oz) cans Italian tuna, packed in oil, drained and flaked
1 pound dried farfalle (bow tie pasta)
1 tablespoon finely grated fresh lemon zest
2 tablespoons fresh lemon juice
3 tablespoons capers
1/2 cup coarsely chopped frsh flat-leaf parsley

Directions

Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander.

While pasta is boiling, cook remaining garlic in oil in a small heavy skillet over moderately high heat, stirring, until garlic is pale golden, about 1 minute. Remove from heat. Toss pasta in a large bowl with tuna, 1/2 cup reserved cooking water, zest, juice, garlic and oil, capers, parsley, and salt and pepper to taste (add remaining 1/2 cup cooking water as needed if pasta seems dry.

Recipe courtesy of Kitchen Daily 

Meatloaf With Sweet And Sour Glaze

Now, I think my meatloaf is the best meatloaf around, not because I say so, simply because it is.  It is a variation of one I had from the owner of the ski house we shared in Vermont almost 40 years ago.  It angers my mother that I think this recipe is better than hers, but frankly I think it is.  Go check it out.  From the start I will tell you that I think the reason is the bacon on top.

This Martha Stewart recipe caught my eye and I decided to try it, just to see.  It's good, different and worth a try.

Not your average blue-plate special, this recipe brings three ground meats together with a sweet-and-sour glaze to form a tender and moist mealtime favorite.

Ingredients

Serves 6 to 8

3 thick slices white bread, torn into large pieces

2 garlic cloves, chopped

1 medium onion, chopped

1 celery stalk, chopped (I used 1 tsp celery salt)

1 medium carrot, chopped

1/2 cup flat-leaf parsley

12 ounces ground beef chuck (90 percent lean)

12 ounces ground pork

12 ounces ground veal

1 large egg

3/4 cup ketchup

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

Coarse salt and freshly ground pepper

2 tablespoons light-brown sugar

Directions

1.Preheat oven to 375 degrees. Pulse bread in a food processor until finely ground. (You should have about 2 1/2 cups breadcrumbs.) Transfer to a medium bowl.

2.Pulse garlic, onion, celery, carrot, and parsley in food processor until finely chopped. Add to breadcrumbs. Add meats, egg, 1/4 cup ketchup, the mustard, Worcestershire sauce, 1 tablespoon salt, and 1/2 teaspoon pepper; mix together using your hands. Transfer mixture to a 5-by-9-inch loaf pan.

3.Stir together remaining 1/2 cup ketchup and the brown sugar until smooth; brush onto meat. Set pan on a rimmed baking sheet, and bake until an instant-read thermometer inserted into the center reaches 160 degrees, about 1 hour 20 minutes. Let cool slightly.

From Martha Stewart Living, April 2010

Fettucine With Sausage And Fried Sage Leaves

An old New York Times recipe that I use when there is plenty of sage in the garden.  Now that we get fresh sage all year round, there is no reason we can't enjoy in the middle of winter.  It is also an economical meal for those watching their budget, and who isnt?!


Ingredients

1 pound fettuccine

4 hot Italian sausages

About 24 sage leaves

3 to 4 tablespoons olive oil

1 clove garlic, minced

About 1 cup heavy cream

Coarse sea salt and freshly ground pepper to taste

Freshly grated Reggiano Parmesan

Preparation

1.Bring four quarts of water to a boil for the fettuccine. Meanwhile, in a small frying pan, simmer the sausages in water to cover for 10 minutes. Remove them from the pan and allow them to cool.

2.Fry the sage leaves in the olive oil in a skillet until they are crisp. Drain them on paper towels, leaving the oil in the skillet.

3.Chop the sausages in chunks and saute them in the oil until the pieces are browned, adding the garlic toward the end so that it gets golden but not burned. Remove the sausage from the pan and set aside. Meanwhile, cook fettuccine until al dente.

4.Pour off the fat from the skillet and add the cream. Bring it to a boil, scrape up cooking juices and return the sausage to heat through. Correct seasoning.

5.Drain the pasta and put it in a heated serving bowl. Pour the sauce on top. Toss and sprinkle with sage leaves. Serve with Parmesan passed separately at the table.

YIELD 4 servings .

Roast Chicken With Caramelized Shallots

With simple recipes like this, there really is no excuse for not cooking dinner at home. Except for the shallots, which you can pick up when you buy the chicken, you should have most of these ingredients in your pantry.  Shallots give any dish a wonderful taste and they have the added advantage of lasting quite a while if you keep them in the refrigerator.

I use a whole chicken cut into eight pieces; two legs, two thighs, and I cut each breast piece in half, crosswise, keeping the wings attached. You could also just use eight of your favorite chicken pieces.


If you are coming up to the lake for the weekend, , this is a great recipe to make on Friday night.

   

Serves 4 to 6

Ingredients

3 tablespoons olive oil

3 tablespoons red wine vinegar

1 tablespoon soy sauce

4 large shallots, peeled and minced

sea salt and freshly ground black pepper

One whole chicken, cut into 8 pieces

one generous handful of coarsely chopped flat-leaf parsley


Directions

1. Preheat the oven to 425ºF (220ºC).

2. In a large baking dish, one which will hold all the chicken pieces in a single layer, mix the olive oil, vinegar, soy sauce, shallots, and some salt and pepper.

3. Toss the chicken in the mixture, so they're completely coated with the shallots. Turn the chicken pieces so they are all skin side up.

4. Roast the chicken for about twenty minutes, until it starts to brown on top. Turn the pieces of chicken over. Scrape any juices and shallots over the chicken that may be clinging to the pan, and bake for another twenty minutes, or until the pieces of chicken are cooked through and the shallots are well-caramelized.

5. Remove from oven and toss in the chopped parsley, then serve.

Adapted from French Farmhouse Cookbook (Workman) by Susan Herrmann Loomis and David Leibowitz

Crispy Breaded Pork Cutlets

Remember those envelopes for oven baked chicken and pork called Shake & Bake?  I remember in the 70's they were all the rage. Well, now you don't need them!

Ingredients

Serves 4

1 1/2 cups panko (Japanese breadcrumbs)

2 tablespoons vegetable oil, such as safflower

4 boneless pork loin chops (6 to 8 ounces each)

3 tablespoons Dijon mustard

Coarse salt and ground pepper

Directions

Preheat oven to 425 degrees. On a rimmed baking sheet, toss panko with oil. Bake, tossing once, until golden brown, 7 to 10 minutes. Transfer to a medium bowl. Reduce oven temperature to 400 degrees.

Meanwhile, one at a time, place chops between two large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound to make 1/4-inch-thick cutlets.

Dividing evenly, coat pork with mustard; season with salt and pepper. One at a time, dip cutlets into panko, pressing firmly to adhere.

Place a rack on a rimmed baking sheet; place pork on rack, and bake, without turning, until opaque throughout, 10 to 15 minutes.

From Everyday Food, April 2008

An Easy and Inexpensive Fall Dinner

I don't understand why so many people, particularly young couples, are going out to dinner nowadays when there are so many things you can cook at home that are not that much trouble. You don't even have to get fancy, just a simple straightforward menu will be more appreciated if cooked at home than a fancy one served at a restaurant.

Today, home cooking has gone the way of the dinossaur, with more and more people eating out and wondering why they are getting fat! Here is a simple and cozy menu for four for a casual Saturday or Sunday night. Lay out some antipasti (sliced salami, cheese, marinated olives, crackers)to start with, a couple of bottles of red wine and crusty french bread to accompany the meal. That's it! Invite your best friends over to watch the game and then feed them some comfort food ...they will be eternally grateful!

You can make the baked apples and assemble the casserole that morning and cook the London Broil at the last minute. You could also cook it before they arrive and serve at room temperature. Whichever way you do it its quick, easy and cheap!

Serves 4-6

Antipasto
Kentucky Beer Cheese
London Broil
Zucchini and Tomato Gratin
Baked Apples

Most of these recipes are in Lindaraxa's Garden, the main recipe blog.  Just click on them and it will take you there.

Pasta With Marinara Sauce

This is my go to meal when I haven't planned ahead and need something quick. It's all made from the staples I keep around in my pantry. What makes it special is the Marinara Sauce, which is quick, authentic and delicious...what you get in Italy and in only 20 minutes. The recipe is adapted from Lidia Bastianich, co-owner of three New York restaurants, several cookbooks and the celebrated PBS show, Lidia's Italy. I used to stay up until 1:00 a.m. to catch her show on PBS. Use what you need and freeze the rest for a million other things like Bruschetta, Eggplant Parmeggiana or another quick meal of pasta. It is also a good base for Penne alla Vodka. That's why I keep a bottle handy in the freezer! Use the best and freshest ingredients, after all that's what makes this simple sauce great.

This recipe was originally posted in my main recipe blog, Lindaraxa's Garden in March 2009. I use it in so many of my Italian recipes that I decided to post it again in this blog. Keep it handy, you will need it!

Marinara Sauce

1/2 Cup extra virgin olive oil
8 cloves garlic peeled
1 box Pomi Crushed tomatoes(or one 35 oz San Marzano tomatoes seeded and lightly crushed, with their liquid
Salt
1/2 tsp. sugar
Crushed hot red pepper (go easy!unless you like it hot)
10 fresh basil leaves, torn into small pieces
Black Olives for garnish (optional)

Heat the oil in a 2 to 3 quart saucepan over medium heat. Whack the garlic with the flat side of a knife, add it to the oil, and cook until lightly browned, about 2 minutes.

Carefully slide the tomatoes and their liquid into the oil. Bring to a boil and season lightly with the salt, sugar and red pepper. Lower the heat so the sauce is at a lively simmer and cook, breaking the tomatoes with a whisk or a spoon (if you got the can of whole tomatoes) until the sauce is chunky and thick, about 20 minutes. Stir in the basil* about 5 minutes before the sauce is finished. Taste the sauce and season with salt and red pepper, if necessary. Set aside.

You can bring to a boil and cook the spaghetti while the sauce is cooking if you are pressed for time. I prefer to cook my sauce first and let it settle. It will get thick but I thin it with water from the spaghetti just before I pour it off the saucepan.

*Do use fresh basil and do not chop until right before you add it. Herbs release their best aroma when they are just cut and you want this released into the sauce, not the counter.

Spaghetti

Boil the spaghetti for about 10 minutes in a big pot with lots of water and a dash of salt. Don't skimp on the water! This prevents it from sticking in the pot. When the spaghetti is almost done and before you drain, take one or two laddlefulls of water and add it to marinara sauce to thin. If you want to eat it like a real Italian add the spaghetti to the sauce, not the other way around, and cook it in the saucepan for a couple of minutes. This and the water helps the sauce stick to the pasta. Add freshly grated Parmeggiano-Regianno and enjoy. I serve mine with a baguette and a tossed salad.

Wine suggestions: Peppoli from Antinori, if you can afford it, or Santa Cristina, the least expensive of the Antinori wines. Monte Anticho, found sometimes in the supermarket and fairly inexpensive, is also good. But stick with Italian wines, preferrably from Toscana-- remember terroir! P.S. You can find Peppoli sometimes at Costco, at great savings. It is one of my daughter's favorites.