Mama Meatballs and Sauce

Back on track.  Happy cooking.

½ lb each ground veal, pork and beef (85% fat)

3-4 cloves garlic, minced

2 slices sandwich bread

¾ cup grated Pecorino Romano cheese

2 large eggs

½ cup (approx) milk

Olive oil

15-20 ounces crushed tomatoes, preferably San Marzano

Handful of fresh basil leaves, whole

¼ (approx) of red wine- don’t overthink this

Salt, crushed red pepper flake

Preheat oven to 350

1.    In a large baking dish, add crushed tomatoes, wine and basil.  Set aside.

2.    Add all meat in a large bowl and break up to combine

3.    Add garlic, cheese, red pepper (optional) and with your hands, evenly mix into meat.

4.    Place slices of bread in a small, separate bowl and pour milk over until liquid is fully absorbed.  Break up bread into pea size pieces and add to meat.  Gently fold bread into meat.

5.    Lightly beat eggs and add to mixture, again, gently incorporating the liquid into the meat.  Do not over work your meat once you add the wet ingredients!

6.    Heat a large skillet on high and coat with olive oil.

7.    Always test your mixture before forming and cooking all the meatballs.  Place a tablespoon size of your meat into the pan and cook through.  Taste your food.  Add more garlic, cheese or salt if needed.  I don’t add salt in the beginning because of the saltiness of the cheese.  You can always add it at this point if you want.  

8.    Begin forming your meatballs and be gentle.  Do not compress the meat with your hands; carefully form the meat into the size somewhere between a golf ball and baseball.

9.    Add 8-10 meatballs at a time to the skillet and brown on all sides.  Continue in batches until meatballs are all browned, adding them to the sauced baking dish.  Finish cooking the meatballs in a 350 oven for about 20 minutes, checking after 15 minutes.

10.       Serve along side macaroni, on a hero with some fresh mozzarella or straight up.  Don't forget the sauce!

Variations: 

Add ground turkey instead of beef, which I actually prefer so long as you use dark meat ground turkey.  You need a bit of fat in these guys to make it nice.

Skip the skillet and place meatballs straight into the oven, cooking time will obviously be longer.

Enjoy!
MJM

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Baked Macaroni and Cheese

2 cups béchamel (classic white sauce)*

½ medium onion, minced

1 shallot, minced

1 bay leaf

¼ tsp paprika

2 ½ cups grated cheese (cheddar, pecorino romano and fontina)

3-4 ounces pancetta, diced; bacon also works if you like it smoky J

½ lb pasta (cavatappi, medium shells or rotini)

½ cup sautéed breadcrumbs**

4 TBS butter cut into pieces plus more for greasing baking dish

Salt and pepper

Preheat oven to 350°

1.    Butter a deep 1 ½ quart baking dish

2.    Sauté diced pancetta over medium high heat until browned.  Set aside on paper towel to absorb any oil.

3.    Prepare white sauce and add onion, shallot, bay leaf and paprika.  Gently simmer over low heat for 15 minutes, stirring frequently.

4.    Remove from heat, remove bay leaf and stir in pancetta and about 2/3 of the cheese mixture.  Reserve the rest of the cheese.  Season with salt and pepper.

5.    Cook pasta in super salty boiling water until al dente (about 6 minutes), drain completely and place in large bow.  Stir cheese/pancetta/béchamel mixture into macaroni.

6.    Add half of macaroni mixture to baking dish and sprinkle with half of remaining cheese.  Add rest of macaroni and top with remaining cheese. 

7.    Top with breadcrumbs and dot with small pieces of butter.

8.    Bake about 30-35 minutes until top is browned and crisp and macaroni is bubbling.

* Béchamel Sauce (Yields 2 cup)

8 TBS Butter

8 TBS Flour

4 Cup milk

1 tsp dry mustard

1 tsp salt

½ tsp pepper

Pinch nutmeg

1.    In saucepan, melt butter over medium heat

2.    Add flour and whisk until well blended

3.    Remove pan from heat and slowly whisk in milk

4.    Return pan to heat and whisk constantly until no lumps remain and mixture has thickened and is smooth (about 2 minutes)

5.    Mix in salt, pepper and nutmeg

** Sautéed Breadcrumbs

2-3 slices sandwich bread

¼ tsp salt

Pinch black pepper

Pinch cayenne pepper

2 TBS butter

1.    Toast bread until dry and crispy, allow to cool

2.    Crumble in bowl and toss with salt, pepper and cayenne

3.    Melt butter in medium frying pan over low heat.

4.    Add breadcrumb mixture and sauté until butter is absorbed and crumbs are toasted. 

5.    Spread out on paper towel and cool before using

6.    If making larger batch of breadcrumbs, use a food processor.

Enjoy!  

MJM 

Rosemary Garlic Lamb Chops

4 baby loin lamb chops

3-4 sprigs fresh rosemary

5 cloves garlic, chopped

Olive oil

Salt/pepper

Marinate Lamb Chops

Season either side of lamp chops by rubbing ¼ to ½ tsp salt and pepper into each chop.  Add meat to gallon size ziplock bag and drizzle in 3-4 tbsp olive oil, chopped garlic and rosemary sprigs.  Make sure oil and garlic is coating all the chops.

Allow to marinate at least 1 hour.  The longer, the better.

Be sure to allow the meat to come up to room temperature before cooking (about 30 minutes).  Placing cold meat into a hot pan will result in uneven cooking.

Basic Pan Roasting

   

1.    Coat bottom of pan with olive oil and heat over medium high flame.  Add rosemary sprigs from marinade to infuse the oil. 

2.    Scrape garlic from marinade and add to pan and sauté until light golden brown.

3.    Remove garlic and rosemary sprigs and reserve for later 

4.    Add more oil to pan and over high heat, add loin chops and sear undisturbed for 2 minutes.  Turn over and sear second side for another two minutes.

5.    Lower heat and cook chops for another 3-5 minutes, depending on how rare or well done you prefer your chops.  Use a meat thermometer or your finger to test the resistance of the meat.  The meat will "give" more when pressed.  For rare, I cooked these chops about 3 min per side, lowered heat to medium cooked another 3-4 minutes and rested for 10 min.   When in doubt, always err on under cooking.  Meat will continue to cook while resting and you can always throw it back in the pan.

6.    When meat is at desired temperature, let rest on cutting board for at least 10 minutes before serving.

7.    Over low heat, add garlic and rosemary back to pan to heat up and spoon over chops before serving.

Enjoy,

MJM

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Pumpkin Cookie Cakes

These cookie cakes look like small muffin tops, when they’re done baking.  These would also be great as whoopie pies with a sweet cinnamon spiced whipped cream filling

2 cups unsalted softened butter

2 cups sugar

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1 tsp ground nutmeg

2 large eggs

2 tsp vanilla

15 ounces pumpkin puree (fresh is best, canned will do)

4 cups all purpose flour

Icing

½ cup unsalted softened butter

½ cup packed dark or light brown sugar

½ cup milk

1 tsp vanilla

2 cups powdered sugar

2 tsp cinnamon

Equipment: Stand mixer or by hand

Preheat oven to 350°

Line cookie sheets with parchment or silpat mat

For cookies:

1. Cream butter and sugars until combine.

2. Mix in eggs, vanilla and spices, scrape down the bowl.  Add pumpkin and continue mixing until all ingredients are incorporated.

3. Slowly add in flour until fully mixed in.

4. Drop teaspoonfuls of dough onto prepared cookie  sheet, leaving 2 inches space in between.  These cookies tend to spread when baking.

For icing:

1. In a small saucepan, heat butter and brown sugar until melted and smooth.

2. Pour mixture into a medium bowl, then add milk,   cinnamon and vanilla and whisk in powdered sugar. 

3. Add more powdered sugar for a frosting like texture.

4. Using a spoon or a pastry bag (if you want to be fancy), to ice the cookies. 

Store un-iced cookie cakes in an airtight container layered between wax or parchment paper.  Best if eaten within 2-3 days.

Enjoy!
MJM

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Spiced Apple Cookies

These cookies are chewy and best after completely cooled. They keep well in an airtight container for a few days. Be sure to separate layers of cooled cookies in between wax or parchment paper to prevent them from sticking together.


½ cup unsalted softened butter
2/3 cups sugar
2/3 cups packed light brown sugar
2 tsp cinnamon
1 tsp ground nutmeg
¼ tsp ground cloves (can sub with allspice)
½ tsp baking soda
1 egg
2 tsp vanilla extract
¼ cup apple sauce
2 cups all purpose flour
1 cup chopped, peeled apple
1 cup chopped toasted walnuts (optional)


Equipment: Stand mixer or by hand


Preheat oven to 375°


1. Cream butter and sugars until combined.
2. Mix in egg, vanilla, apple sauce and spices. Scrape down the bowl to make sure all ingredients are incorporated
3. Slowly add flour until completely mixed in, then fold in apples and walnuts (if using).
4. Drop rounded teaspoonful of dough on parchment or silpat lined cookie sheet.
5. Bake for 10-12 minutes until edges are light brown.

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Dippy

Break out the food processor.  These are basic flavors you can play with.  Add more or less of any of these ingredients.  All of these dips also work well as an accompaniment to sautéed chicken or grilled fish   Enjoy!  

Olive Tapenade

2-3 cups pitted, kalamata olives

½ cup sundried tomatoes

1 tbsp fresh rosemary

1 bunch Italian flat leaf parsley

Extra virgin olive oil

 

Cannellini Pesto Hummus

2-3 cups cannellini beans

2 tbsp pesto* 

Juice of ½ lemon

Extra virgin olive oil

*Simple pesto: Place basil leaves, 1-3 cloves fresh garlic and pinch of salt in food processor and as processor blends ingredients, drizzle olive oil until paste forms.

Edamame Puree

12 ounces defrosted, shelled soybeans

2 tsp sesame oil

1 tbsp miso paste

1 tbsp soy sauce

Juice ½ lemon

1 clove garlic

2 tsp sriracha (chili sauce)

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Best Brownies

A little more chocolate never hurt anyone

1/3 cup cocoa

1 cup boiling or hot water

2 eggs

2 egg yolks

½ cup plus 2 tbsp vegetable oil

2 ½ cups sugar

1 ¾ cups all purpose flour

½ tsp table salt

1 tbsp vanilla extract

½ tsp almond extract

4 tbsp unsalted butter

2 ounces unsweetened chocolate

6 ounces bittersweet chocolate chunks

Equipment: large mixing bowl, whisk, 9”x13” pan

Preheat oven to 350°

1.  Prep your pan: Make a foil “sling” by placing a sheet of foil down in the pan leaving an inch of overhang then lay another piece of foil perpendicular to the first with an inch of overhang.  Grease the foil and be sure to grease up the sides of the pan.

2.  Whisk cocoa and water in large bowl until smooth

3.  Lightly beat eggs and oil together in a small bowl and set aside

4.  Melt butter and unsweetened chocolate together in the microwave in 45 second increments.  Be careful not to burn the chocolate

5.  Add melted chocolate/butter mixture to the cocoa water mixture and whisk until smooth.

6.  Add eggs, oil and vanilla to the large bowl and whisk until all ingredients are incorporated.  Add the sugar and mix to combine.

7.  Fold in salt and flour until no white streaks remain then mix in the chips

8.  Bake 30-35 minutes or until moist crumbs cling to a toothpick inserted into the middle of the brownie pan.   

9.  After cooling for 5 minutes or so, lift the sling from the pan onto the cooling rack.  Let cool completely before cutting.

Possible Additions:

1 cup chopped walnuts, hazelnuts, etc.

1/2 cup shredded coconut

3/4 cup chopped dried cherries or cranberries

Adapted from Cook’s Illustrated

Flourless Chocolate Torte

16 ounces bittersweet chocolate*

1 cup (2 sticks) unsalted butter

6 large eggs, room temperature

*Guittard, Ghiradelli or Callebaut: step away from the Nestle

Equipment: One 8-inch spring form pan buttered, and lined with buttered parchment or wax paper on the bottom; outside of pan wrapped with a double layer of heavy-duty foil. Roasting pan to serve as a water bath.

Stand mixer with whisk attachment or hand mixer

Preheat the oven to 425°

 

1.  Melt chocolate and butter in microwave safe bowl, stirring every 20 seconds until mixture is smooth.  Be careful not to burn the chocolate.

2.  Add eggs to stand mixer bowl and set over a pan of simmering water and heat the eggs, stirring constantly with a wire whisk, until just warm to the touch.

3.  Move bowl to the stand mixer and with the whisk attachment on high speed, beat about 5 minutes until triple in volume and the eggs are fluffy and lighter in color.

4.  Use a rubber spatula to fold half the eggs into the chocolate mixture until almost evenly incorporated.  Fold in the remaining eggs until almost no streaks remain. Use a rubber spatula to finish folding, scraping up the mixture from the bottom to make sure the all chocolate mixture gets incorporated.

5.  Scrape the mixture into the prepared pan and set it in the larger pan. Place it in the oven and add 1 inch of hot water to the larger pan. Bake for 5 minutes then cover it loosely with a sheet of buttered foil and bake another 10 minutes. (It will wobble when moved.)

6.  Remove the cake pan from the water bath and allow it to cool for about 45 minutes.  Here’s what it will look like:

7.  Cover with plastic wrap and refrigerate it until very firm, at least 3 hours.

To unmold the cake:

Have a serving plate that has at least an 8-inch flat center portion and an 8-inch plate, covered with greased plastic wrap.

Use a hot damp towel to wipe the sides of the pan. Run a thin metal spatula around the sides of the torte and release the sides of the spring form pan.

Place the plastic-wrapped plate on top and invert the torte onto it.  Remove the bottom of the spring form pan. Peel off the parchment and re-invert the torte onto the serving plate.

To serve:

Cut the torte, using a thin-bladed knife dipped in hot water between each slice.  This helps to keep the sides smooth and it looks pretty.  Ice cream, whipped cream, anything goes. 

After testing and tweaking tons of flourless chocolate torte recipes, this by far exceeds all exptectations.  Adapted from the Cake Bible.

Enjoy!
MJM

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BREAD BAKING

This recipe is really too simple not to try just once.  And, it's the quickest method I've ever come across.  I didn’t buy it after reading it first, either, but I can’t stop baking this bread.  It freezes and reheats really well in a 350° oven for about 20-25 minutes.  I’ve made some tweaks from the original recipe to include whole wheat, because that's how we roll.  You can omit the whole wheat and use all bread flour. 

Yields 2, 1 lb loaves of bread

Equipment: stand mixer fitted with dough hook, food processor fitted with dough blade or your pretty little hands

1 packet yeast (self rising or active)

1 ½ cups warm water (not too hot or you will kill the yeast L

2 ½ cups bread flour (essential if you like chewy, delicious bread)

½ cup whole wheat flour

1 tsp salt

For Stand Mixer:

1. Combine water and yeast in mixing bowl
2. Add flours and salt to bowl and mix until dough ball forms.
3. Cover bowl with plastic wrap (not too tightly) and let stand at room temperature for 2 hours to rise.  Dough should double in size and appear to have a flattened top. 
4. After this two hour rise, it’s ready for the oven in just 40 minutes or can be refrigerated for up to two weeks.

The only difference between this and the food processor is to remove the dough ball to another bowl to rise.

If mixing my hand, use dough whisk or just your fingers to mix water/yeast and flours and salt together until dough begins to come together and let rise.

Ready to Bake?

Have on hand: baking (pizza) stone, cornmeal (about ¼ cup)

           

Place baking stone on middle rack in oven and preheat to 400°.  Place a broiler pan or jelly roll/sheet pan on the rack just below the middle rack

Lightly flour your hands and gather dough from bowl.  Divide into two balls or bake as one large loaf.  Form a boulé (ball shape) by stretching the sides of the dough underneath the ball forming a smooth round top.  The bottom of the boule is the seam side.  Make sure the dough is tight on the top side.  This surface tension will help the bread keep its round shape and not flatten in the oven.

Let dough rise, seam side down, on a cornmeal covered peel or board for 40 minutes.

After 40 minutes of resting, flour the top of the dough and make ¼ inch slits on the top with a serrated knife.  Sprinkle with sea salt if you like

Slide the dough onto the baking stone, carefully…the stone will be wicked hot.

Carefully pour 1 cup warm water into the pan below, and quickly close the oven door.  Steam helps create great texture for the bread.

Bake for about 35 minutes until outer crust is hard and browned; longer if you make one large loaf and shorter if you further divide the dough for smaller rolls.

Be sure to let the bread cool for at least 15-20 minutes before tearing into it. 

Enjoy!

MJM

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BEEF STEW

Fall, stew...enough said.

2-3 lbs boneless chuck, cut up into 1 inch cubes

3 large carrots chopped

3 stalks celery chopped

1 large yellow onion chopped

3 cloves garlic small dice

2-3 lbs red potatoes, quartered

2 bay leaves

2-3 sprigs fresh rosemary

2 sprigs fresh thyme

10 cups (2 1/2 quarts) beef stock  (enough to cover the meat)

3 Tbs. tomato paste

1 cup dry red wine

Salt and pepper

1-2 rinds of parmesan cheese

¼ cup flour

4 Tbsp butter, room temperature

1. Heat heavy bottom pot coated with olive oil.
2. Season meat (liberally) with salt, pepper. 
3. On medium high heat, brown meat on all sides, then remove from pan.  Add more oil as needed.  You do not want the bottom of the pan to burn.  Once all meat is browned and set aside, coat pot with more oil.
4. Sautee onions until translucent followed by carrots and celery for 10 minutes.  Add garlic; sauté until fragrant.  Mix in tomato paste and stir to incorporate.
5. Wrap and tie thyme, rosemary and bay leaves in cheesecloth to make a bouquet garni (and there’s more French to come).
6. Add wine, beef stock, bouquet garni and bring to a boil.  Be sure to scrape the goodness at the bottom of your pot (aka, fond) to incorporate into the other ingredients.
7. Add potatoes and stir.  Leave lid off pot and let wine reduce.
8. Knead butter and flour together with a fork until combined (called buerre manie, if you want to be fancy).  Add to pot and stir.
9. Lower heat to a simmer. Add parmesan rind(s)
10. Add reserved meat and continue simmering until meat is fork-tender (falling apart) and potatoes are cooked through; at least 1.5-2 hrs
11. Remove bouquet garni and cheese rind.
12. Salt and pepper to taste and for heat, add a pinch of crushed red pepper.
13. To further thicken: add knead more butter and flour together and add to pot.  To thin out, add more stock.
14. Serve with bread on the side.  Easy bread recipe following.

Quick Tips:

Best to buy whole chuck roast and cut it to the size you want instead of buying that cubed “stew meat”.  These packaged pieces are usually not even the same cuts of meat and won’t cook the same.  

You can ask at the deli counter for the parmesan rinds and buy a bunch to keep in the freezer. 

If you don’t have cheesecloth on hand, use a mesh tea ball, or better yet, buy a large mesh tea ball (3’’)  and you won’t have to waste your cheesecloth. 

Variation:

Instead of wine, add beer.  Guinness or any dark ale works really well in stew.  Same with the wine, cook with something you would normally drink since the flavors intensify when you reduce the alcohol.  NEVER buy “cooking wine” in a grocery store….better to just leave it out.