Monday, May 22, 2017

Bon Appetit Spagetti and Meatballs


I do believe I have found my favorite meatball recipe. These are amazing...just absolutely fabulous. My coworker says, "I love me a meatball." Well, you would love this one. I make a big batch and freeze the meatball to use in little portions later. I also like to make the meatballs bite size and not super large..adjust cooking time for size of meatball.

Spaghetti with Sicilian Meatballs
The Bon Appetit Cookbook

Meatballs:
2/3 cup fresh breadcumbs made with crustless french bread
3 Tb whole milk
1/3 cup freshly grated parmesan cheese
1/4 cup minced onion
3 TB fresh basil
1 large egg
2 clove garlic (recipe calls for 1)
1/2 tea salt
1/4 tea pepper
1 lb sweet Italian sausage ( I like to use half sausage and half ground beef)
2 TB pine nuts
2 TB dried currants (really are great!)

Sauce:
Olive oil
1 1/2 cup chopped onion
2 cloves garlic
2 28 oz can diced tomatoes
2 TB chopped fresh basil

Saute onion for sauce in olive oil until golden. Add all other ingredients and simmer 1 hour. Add additional fresh basil, salt, and pepper to taste.
While simmering make meatballs. Soak bread crumbs in milk for 5 minutes. Mix all other ingredients and roll into balls. Bake until light brown, about 30 minutes in a 350 oven. Add to sauce when ready to serve.

Serve over pasta.

Monday, May 15, 2017

Smitten Brownie Cookie


Brownie Roll-Out Cookies
Recipe from Smitten Kitchen Cookbook

3 cups all-purpose flour
1/2 teaspoon salt (slightly rounded)
1/2 teaspoon baking powder
1 cup unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa
Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.
Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked, though, so don’t overly fret if they go into the oven looking white.) Bake on a parchment-lined baking sheet for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed.
Transfer to a wire rack to cool.