Spaghetti and Meatballs

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Who doesn’t love a big pile of spaghetti and meatballs? It’s always been a favorite in our home, and for good reason. It’s a comfort food meal that can be prepared in less than an hour, and there’s usually always leftovers which make for great submarine sandwiches later in the week. It’s pretty much your standard meatball recipe…well, except for the addition of powdered gelatin.

I know what you’re probably thinking – gelatin? In ground beef? No thanks! But, hear me out. I don’t like using ground pork or veal in my meatballs, and that’s where the gelatin comes in. It mimics the natural gelatinous goodness that is usually found in veal; giving it that smooth, velvety quality – without, you know, eating infant cows. I use it in my meatloaf too. A tip I picked up from Cook’s Illustrated years ago. Just love them!

Spaghetti and Meatballs

For the meatballs:
1.5 pounds ground sirloin
2 cloves garlic, minced
2 slices of bread, pulsed to crumbs in food processor
1 egg, beaten
2 tablespoons milk
1/2 teaspoon powdered gelatin
2 tablespoons fresh parsley, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
vegetable oil, for pan frying

For the sauce and pasta:
2 tablespoons olive oil
1 teaspoon minced garlic
1 28-ounce can crushed tomatoes
1 tablespoon fresh basil leaves , minced
Table salt
Ground black pepper
1 pound spaghetti
Parmesan cheese fresh, grated

In a large bowl, combine the egg and milk. Sprinkle the powdered gelatin on top, and let sit (or “bloom”) for 5 minutes. Add in remaining ingredients and mix gently with your hands until combined. Working with about 2 tablespoons at a time (I use a small cookie scoop), roll meat into 1″ balls and set aside.

Pour vegetable oil into 10- or 11-inch sauté pan to depth of ¼ inch. Turn flame to medium-high. After several minutes, test oil with edge of meatball. When oil sizzles, add meatballs in single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes. Regulate heat as needed to keep oil sizzling but not smoking. Transfer browned meatballs to plate lined with paper towels and set aside.

Bring 4 quarts water to a boil in large pot for pasta.

For the sauce, discard oil in pan, leaving behind any browned bits. Add olive oil along with garlic; sauté, scraping up any browned bits, just until garlic is golden, about 30 seconds. Add tomatoes, bring to boil, and simmer gently until sauce thickens, about 10 minutes. Stir in basil; add salt and pepper to taste. Add meatballs and simmer, turning them occasionally, until heated through, about 5 minutes. Keep warm over low flame.

Meanwhile, add 1 tablespoon salt and pasta to boiling water. Cook until al dente, drain, and return to pot. Ladle several large spoonfuls of tomato sauce (without meatballs) over spaghetti and toss until noodles are well coated. Divide pasta among individual bowls and top each with a little more tomato sauce and 2 to 3 meatballs. Serve immediately with grated cheese passed separately.

Adapted from: Cook’s Illustrated, January 1998

Tiramisu

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In my world, there’s not much that trumps tiramisu. I’m a self-proclaimed coffee nut to begin with, and have yet to meet a caffeine infused dessert that I’ve not loved.  But, I’m particularly fond of tiramisu because it’s so easy. A couple rounds of layering espresso soaked ladyfingers and sweetened marscarpone cheese, and you’re done. The hardest part is waiting a few hours to let the flavors mingle.

Don’t be thrown off by the addition of cognac. It’s optional, but it gives it a nice boozy hint that cuts some of the richness. If you’re staying in for Valentine’s Day this year, make this for your “special someone”. We usually avoid the crowds on the big night, opting to stay home instead with a heart-shaped meatloaf. Sounds strange, I know, but it’s something I’ve always looked forward to on Valentine’s Day since I was a little girl. I love that I’m able to pass on that silly family tradition to our boys. However, I think this adult dessert might be on the menu after the boys get tucked in. I hope everyone has a Happy Valentine’s Day!

Tiramisu

16 ounces (1 lb) marscarpone cheese
1/4 cup granulated sugar
2 tablespoons cognac or amaretto
1 cup heavy cream
24 ladyfingers
1 cup brewed espresso, at room temperature
1/2 cup chopped bittersweet chocolate

In a large bowl, whisk together the marscarpone, sugar, and cognac until smooth.

In a chilled bowl, with chilled beaters, whip the cream until soft peaks form. Fold the cream into the marscarpone mixture.

Lightly dip half of the ladyfingers in the espresso and arrange them in a single later in the bottom of an 8-inch square pan. Spread half the marscarpone mixture over the ladyfingers. Sprinkle with half the chocolate.

Dip the remaining ladyfingers in the espresso. Top with remaining marscarpone mixture, spreading it smooth. Sprinkle with the remaining chocolate. Cover with plastic wrap. Refrigerate for several hours, or overnight, before serving.

Source: The Sopranos Family Cookbook: As Compiled By Artie Bucco by Michele Scicolone

Ladyfingers

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While I truly treasure this wonderful place I call home, when it comes time to look for “specialty” ingredients I’m often left wanting. Such was the case the first time I set out to make tiramisu. I had a hard enough time finding marscarpone, but the ladyfingers (also known as “savoiardi”) were impossible to find around here. I made my own out of necessity, and haven’t looked back since. They’re so light and delicate, a perfect cross between a cake and a cookie.

Of course tiramisu is the first thing that comes to mind, but these delicate little beauties have so many applications. I especially like them topped with some fresh berries tossed in a bit of sugar or drizzled with honey. Don’t go to the Italian specialty section of your grocery store to buy these ever again. Save yourself a few bucks and make them at home!

Ladyfingers aka Savoiardi

Yield: 30 Ladyfingers

6 egg whites
2/3 cup granulated sugar + 2 tbsp.
5 egg yolks
1 cup minus 1 tbsp. all purpose flour
powdered sugar for dusting

Preheat oven to 450F. Line your baking sheets with parchment paper or silpat.

Whip egg whites while gradually sprinkling the 2/3 cup of sugar until stiff.

Meanwhile, whisk together the remaining 2 tbsp. of sugar and egg yolks until well mixed.

Fold 1/2 of the egg yolk mixture into the egg whites. Fold the rest in.

Sift the flour over the egg white mixture and fold until flour is well incorporated.

Using a 1/2″ round tip, pipe into ladyfinger shapes. About 1/2 – 3/4″ high and 1″ width for ladyfingers.

Dust ladyfingers with powdered sugar and let stand for 15 minutes. Dust one more time until sugar is absorbed.

Bake for 8-10 minutes or until lightly golden.

 

Source: Desserts by Pierre Herme by Dorie Greenspan via The Novice Chef

Spinocolli Pizza

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It’s funny how the internet can connect us to places we’ve never been to. To people we’ve never met. Such is the case with this wonderful pizza. Whenever I make it, I think of the lovely Annie and the little pizzeria in her hometown that came up with this wonderful pie. I’ve always been a fan of a good white pizza. But the spinach and broccoli which adorn the top of this really make it unique and memorable.

The sauce is rich and creamy, with just a hint of garlic. The spinach is nice and tender, and the broccoli gets slightly roasted – intensifying  the flavor. The combination of mozzarella and cheddar on top is definitely the win, too. Did you know that cheese is actually better; gooier and stringier, when a combination of cheeses are used? Alton Brown. Most pizza dough recipes yield enough dough for 2 pizzas, so I’ll usually do one standard pepperoni and then mix it up with something like spinocolli. It’s become a favorite here on pizza nights. Thanks so much, Annie!

Spinocolli Pizza

For the white sauce:
1 tbsp. butter
1 tbsp. flour
3/4 cup heavy cream or half-and-half
1 clove garlic, smashed
Salt and pepper, to taste
6 tbsp. freshly grated Parmesan cheese

For the pizza:
Pizza dough
Olive oil, for brushing
1/2 cup packed baby spinach leaves, torn
1 cup very small broccoli florets
2 oz. shredded mozzarella cheese
2 oz. shredded cheddar cheese
Grated Parmesan

To make the white sauce, melt the butter in a small saucepan over medium-high heat.  Whisk in the flour and cook, whisking constantly, until bubbling and light golden, about 1 minute.  Whisk in the heavy cream and garlic, and season with salt and pepper to taste.  Cook, stirring frequently, until the mixture thickens and bubbles.  Remove from the heat and whisk in the grated Parmesan until completely melted and smooth.  Discard the garlic clove.  (Note: This will make a bit more sauce than you need for the pizza, but with a little extra cheese it makes a great dipping sauce for crust.)

To make the pizza, preheat the oven and a pizza stone at 500? F for at least 30 minutes.  Roll out the pizza dough into a 12-14 inch round.  Lightly brush the perimeter of the dough with olive oil.  Spread a thin layer of the white sauce over the crust, leaving a border clear around the edge for the crust.  Sprinkle the torn spinach leaves over the white sauce.  Evenly distribute the broccoli florets over the dough.  Layer evenly with the shredded mozzarella and cheddar cheeses.  Finish with additional grated Parmesan, if desired.  Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes.  Remove from the oven and let cool slightly before slicing and serving.

Source: Annie’s Eats