Meatballs

Another that started with my Mother's recipe. This is pretty good...

Ingredients:

1 pound ground beef

1 pound ground pork

1 pound ground veal or lamb (or substitute another beef)

4 eggs, whisked

1 cup bread crumbs

1/2 cup parmegiano reggiano cheese

6 tablespoons chopped fresh flat leaf parsley

2 tablespoons olive oil

3 tablespoons salt

1 tablespoon pepper

1/4 teaspoon red pepper flakes

Directions:

Combine all ingredients in a bowl, taking care to mix just enough to combine (don't overwork). Form into 3" diameter balls, and place on baking sheet (with parchment paper to keep from sticking). Bake for approximately 15 minutes at 350 degrees. When done, add to tomato sauce and simmer for an hour (but not much longer as they can break apart, in which case you will have a decent meat sauce!).

Tomato Sauce

This is a work in progress...it started with my Mother's recipe and I have continued to tweak it over the years. This is a very good version, but stay tuned for the tweaks...

Ingredients:

2 cans whole San Marzano tomatoes, crushed by hand (leaves some small-med chunks)

3 cloves garlic, chopped

1 medium onion, chopped

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh flat leaf parsley

1/4 teaspoon red pepper flakes

1 tablespoon sugar

1 tablespoon salt

1/4 cup red wine

Pepper

Olive oil

Directions:

Over medium heat, sautee onion for 2-3 minutes in 2-3 tablespoons of olive oil, then add garlic and sautee for another couple of minutes. Add tomatoes, basil, parsley, red pepper flakes, sugar, salt, pepper and wine. Bring to boil and reduce heat to low and let simmer for an hour.

In my opinion, it tastes best when left to sit overnight for flavors to meld.

If the sauce seems to watery after simmering, add a little tomato paste to thicken.

Salmon with Cucumber Dressing

Cucumber and dill married with salmon.....it doesn't get much better than that!

Ingredients:

2 salmon filets, about 1/3 to 1/2 pound each

Salt and pepper

For cucumber sauce:

1 large cucumber

1 tablespoon chopped fresh dill

1/4 cup sour cream

1-2 tablespoons milk

Salt and pepper

For the sauce, peel cucumber and slice very thin. Place in a colander, add a two pinches of salt and mix. Let sit for 30-45 minutes to draw out the moisture. Squeeze remaining water out and place in a bowl. Add dill, sour cream, milk and pepper and mix. Taste and adjust salt and pepper as necessary.

Salt and pepper the salmon filets and bring a pan to high heat while pre-heating the broiler in your oven. Once the pan is hot, add a tablespoon of oil and coat the bottom of the pan. Add salmon filets skin side down and let sautee for 4 minutes. Place under broiler and finish cooking, about 8 minutes or until internal temperature is 130-140 degrees.

Server either over the cucumber sauce or with the sauce spooned over top or on the side.

Asparagus Pasta Salad

This is a cold pasta salad I made up - I think it came out pretty good, though I have modified the recipe a bit below to make it more veggies and less pasta than the version I made. I will make any modifications as needed.

Ingredients:

1 bunch of asparagus, ends cut off and cut into 1" pieces

2 carrots peeled, quartered and sliced thin

1/2 red bell pepper cut into 1/4" cubes

1/2 pound orzo or similar pasta cooked al dente in salted water and cooled

Dressing:

Zest and juice from one lemon

1/2 cup good extra virgin olive oil

1 tablespoon fresh thyme chopped fine

1 tablespoon good dijon mustard

1 teaspoon sugar

Salt and pepper to taste

Take the asparagus and blanch in boiling salted water for 2 minutes. When there are 30 seconds left, add the carrots and peppers. Drain and immediately soak in ice-cold water to shock the vegetables and stop the cooking. Add the vegetables to the chilled pasta.

For the dressing, combine all the ingredients and whisk together. Pour over pasta and vegetables about 30 minutes prior to serving.

Pizza Dough #2

This is set up for an ~14" pizza that we make at home. It is from Cook's Illustrated, but basically mimics a recipe I have been working on. I will be adjusting as I try it a few times.

2 cups (11 ounces) bread flour (or 1/2 and 1/2 bread and whole wheat)

1 teaspoon yeast

1 teaspoon salt

1 Tablespoon olive oil

1 cup (8 ounces - need to weight) warm water

Using a food processor - 5 pulses for the flour, yeast and salt. Then with the machine running, add olive oil then water and process for about 15 seconds, until the dough forms a ball. Remove and lightly knead into a ball. Let rise in a warm area.

Oma's Sauce

This is one of my favorite pasta dishes - with some fresh parmagiano on top...mmm. The best is with plain spaghetti.

Ingredients

1 Tablespoon olive oil

1 pound ground beef

1 medium onion chopped fine

1 small Italian (cubanelle) pepper chopped in thin strips

1 tablespoon hungarian paprika

1 8 ounce can tomato sauce

1/2 cup water

Salt and pepper to taste

Directions:

Sautee onion and 1/2 of the pepper in the oil over medium heat until onion is opaque. Add beef an cook until heated through. Add rest of pepper and the paprika and cook for 3-4 minutes being careful not to burn the paprika.

Add tomato sauce, water, salt and pepper and cook for 45-60 minutes to meld flavors. Server over spaghetti.

Lobster Risotto

From NY Times Magazine

Lobster Risotto

Published: July 6, 2008

About 6 cups lobster stock

¼ cup butter

¼ cup extra-virgin olive oil

2 medium onions, finely chopped

Salt

2 cups arborio, carnaroli or other short-grained white rice

Meat from 1 cooked lobster, chopped

2 tablespoons minced chives

½ cup grated Parmesan

Freshly ground black pepper.

1. In a medium pot, heat the stock and keep warm.

2. In a large, wide saucepan, melt the butter in the oil over medium-high heat. Add the onions and sauté until translucent, about 4 minutes. Add a large pinch of salt, then add the rice and stir constantly for about 2 minutes. Add 1 cup of broth and simmer, stirring until the broth is almost absorbed. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender and the mixture is creamy, 20 to 25 minutes. Stir in the lobster meat until heated through, then add the chives and ¼ cup of the Parmesan. Season to taste with salt and pepper. Serve immediately with remaining Parmesan. Reserve excess risotto for eggs over (easy) lobster risotto patties (recipe here). Serves 4, plus leftovers. All recipes adapted from Sam Sifton.

NOTE: For a meatier risotto, cook an extra lobster or two.