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CookTeaser

“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Daily Archives: January 31, 2012

31/01/12 Meatballs and Spaghetti


RECIPE

Serves 2

A CookTale

Among the many good thing about being handy in the kitchen is the ability to satisfy one’s sudden urges. Monday I craved Asian Potstickers, last evening it was Italian Spaghetti and Meatballs. It’s still too early in the day to determine tonight. Fortunately, Cathie either goes along with my culinary whims or retreats into a plate of Broccoli. I love the fact that the food life is full of surprises.

INGREDIENTS For the Meatballs

1 pound of ground Chuck & Sirloin Beef
1/2 cup of fresh Bread Crumbs (from a good white bread)
1/3 cup of Parmesan (finely grated)
1 heaping TB of chopped fresh Basil (optional but desirable)
1 heaping TB of chopped fresh Parsley
1 tsp of Kosher Salt + 1/2 tsp of Black Pepper
1/8 teaspoon ground cayenne pepper
1 Garlic Clove (minced)
1 Egg
3 TB of EVOO

METHOD

1. In a large bowl, lightly mix all ingredients except the EVOO. Take a portion of meat in hand & form a ball that is firmly packed but not compressed. Repeat, making each Meatball no more than 2 inches in diameter & weighing 2 ounces. (I rely on a scale.)

2. In a large, heavy pot, heat the EVOO over medium-high heat. When it begins to shimmer, add meatballs. Do not crowd, cook in batches if necessary. Brown well on their bottoms before turning, or they might break apart.

3. Continue cooking until completely browned . As each batch is finished remove them to a plate . Allow the Meatballs to cool slightly. Keep them warm or refrigerate until needed.

31/01/12 Marinara Sauce


RECIPE

A CookTale

There are so many, more than just good Marinara Sauce brands at better food markets. Rao’s, Mario Batali, Lidia Bastianich to mention just three. But for those willing to start from scratch, I add the version that I use, which I adapted a while back from the wonderful Rao’s Cookbook.

INGREDIENTS

2 28 ounce cans of Italian Plum Tomatoes with Basil, preferably imported San Marzano Tomatoes
1/2 cup of EVOO
4 ounces of Fatback or Salt Pork
4 TB of minced Onion
3 Garlic Cloves (peeled & minced)
Sea or Kosher Salt & Black Pepper to taste
12 leaves fresh Basil torn, (optional)
1 tsp of dried Oregano

METHOD

1. Remove the Tomatoes from the can, reserving their juice . Using your hands, crush the Tomatoes. Gently remove & discard the hard core from the stem end & any skin or tough membrane & save the Tomatoes in a large bowl. Set aside.

2. Put the EVOO in a large, nonreactive saucepan over medium-low heat. Cut the Fatback or Salt Pork into a small dice & add it to the pan. Saute for about 5 minutes or until its fat has been rendered. Remove & discard the meat.

3. Add the Onion & saute for 3 minutes or until translucent & beginning to brown. Stir in the Garlic & saute for 30 seconds or until just softened. Stir in the Tomatoes, reserved juice & Salt.

4. Raise the heat & bring it to a boil. Immediately reduce the heat to a very low simmer & cook for just about an hour or until flavors have combined & the sauce has slightly thickened. If you prefer a thicker sauce, simmer for an additional 15 minutes.

5. Stir in the Basil, Oregano & Pepper. Cook for an additional minute. And the sauce is made.