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Posts Tagged ‘Chicken’

For 15 years, I’ve been looking for a meatball as good as the ones my ex-mother-in-law made.  As far as I’m concerned they don’t exist. There were no secret ingredients, no magic potions, no unusual cooking tricks. Simple, straightforward meatballs. I can tell you what’s in them, ground beef (she preferred triple ground) italian seasoned breadcrumbs, water, salt, pepper, and a grate of romano cheese. She browned them in oil on all sides and plopped them in the pot of sauce to finish cooking. That’s it. I’ve done it a hundred times. I’ve made them start to finish with her standing next to me. They NEVER tasted as good. I was convinced that there was some chemical reaction that took place when she rolled them in her hands that was the difference. I have no explanation for it, it doesn’t make a bit of sense, but it’s true. When you put one of her meatballs in your mouth, the lights when off in your brain, all your senses stood up and paid attention, and you thought, “Ooohhhhh, this is what a meatball is supposed to taste like!” and then ate every one on your plate (and anyone else’s plate you could get them off). From that moment on, it’s over for you as far as meatballs are concerned. I’ve had them everywhere and nothing compares.

So, what do you do when faced with the knowledge that the best beef meatball is unobtainable?  You look for different meatballs, made from other meats, in varying sizes, in endless combinations of ingredients. Let me tell you, there are some GREAT meatballs out there. This is a search that’s fun to be on.  Ok, a bit more than a search. An obsession. A small, quiet, no one ever knew it existed obsession. Anyway. I have found some great ones. I found a lamb and risotto meatball that’s so good I’ll knock you off your chair to eat yours. A pork meatball so soft and yielding stuffed into a Vietnamese banh mi sandwich that will just floor you. Then there are these. Now I’m not sure they are in the category of the best thing ever, but they’re pretty damn good. I found them bookmarked in a last years copy of Gourmet (don’t you still miss that magazine?) and finally made them. They’re flavorful, with a lovely texture. Like me, I think you’ll going to think of so many things to put them in, and like me, look down and realize you ate four of them (I know, but I was hungry!) while you were daydreaming.

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Hi!!!!!!!  Finally!  It’s so great being here.  I’ve been thinking about you a lot.  The holidays have come and gone, it’s a new year (!), and I’ve done a little traveling.  Most importantly, the kitchen is finally back in working order.  I can get back to doing what I really love to do, cook, and share it with you. Now I’m sure a few of you were thinking that I just left you flat.  But you were with me at my family’s house for the holidays, and you were more than on my mind in Mexico.  I was there for the First Annual Food Blogger Camp, and it was a blast!  I learned so many things to make what I do here more enjoyable for you, and met a roomful of extremely talented people.  The little kid inside me is just squirming and bursting to say “Guess who I sat next to, you’ll never guess.  Go on guess!  Then I’m like, okay, be cool, just act cool.  Yeah…we all know that’s not me.  Seriously tho’, it was fun, and those other folks?  They were cool.  But enough about me, let’s get back to you!  I can’t wait to hear what you’ve been up to, and what you’ve cooked.  Come on, tell.

I wanted a recipe that tasted like you’d want a new year to taste.  I know it’s late, but still.  This dish is bright, in color and flavor, with a lovely depth and silky mouth feel.  It’s relatively healthy, but so satisfying that you’ll never notice that.  We have so much to do this year, let’s get started….

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I know, chicken pot pie……. yawn.  I’m also not going to tell you that this is the pot pie to end all pot pies, that it’s the most fabulous, wonderful, life changing pot pie you’ll ever have.  I will tell you that it’s very good.  I will tell you that you should make this, and that it was good enough that I would serve it to guests for dinner. Actually, I did serve it to a guest for dinner.  And I’d do it again.  I’ve been playing with this idea of doing a weeks worth of dinners for you, with cooking more than you need of some things and using leftovers for a few meals.  Trying to put together an easy, cohesive selection that would work for anyone, singles, couples, and families. I’m almost there, and I’ll tell you all about it when it’s done.  But this recipe was(is?) part of it.  You can use leftover vegetables and chicken, make a quick sauce, top it with store bought pastry, and you’re done.  I will start with a caution, however.  If you’re using crocks similar to those above, be careful when transferring it to the plate.  Silicon potholders can be slippery.  I wouldn’t want you to do what I did.  Which was dump the @#)(*$#)@ thing over on its side, puffy lid flying off, hot bubbling innards spilling out (luckily on the baking sheet) right in front of your guest!  Crap.  I had to get tongs out, set it up right, scoop and pour and reattach it’s little lid.  So people, use caution, and rubber tipped tongs.  No, I didn’t get a picture.

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