Polpette (Torpedo Shaped Meatballs)

Gourmet | January 2009

by Gina Marie Miraglia Eriquez






yield: Serves 12 (antipasto) with remaining meat mixture for sunday ragù

active time: 40 min

total time: 40 min
This is a true Italian feast: Little meatballs served with the antipasti come just before big meatballs in the ragù. Miraglia Eriquez's grandmother... more ›
Ingredients

2 cups coarse fresh bread crumbs (from an Italian or a French loaf)
1/3 cup whole milk
3/4 pound ground beef chuck
3/4 pound ground veal
3/4 pound ground pork (not lean)
3 garlic cloves, minced
1 3/4 cups grated Pecorino Romano (3 1/2 ounces)
2 large eggs, lightly beaten
1/2 cup finely chopped flat-leaf parsley
1 1/2 cups vegetable oil

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Preparation

Stir together bread crumbs and milk in a large bowl and let stand 10 minutes.

Add meats, garlic, cheese, eggs, parsley, 1 1/4 teaspoon salt, and 1/2 teaspoon pepper to bread crumb mixture and blend with your hands until combined (do not overmix). Form 1 1/2 cups meat mixture into small torpedo-shaped meatballs (1 level tablespoon each). Reserve remaining 4 cups meat mixture for ragù .

Heat oil in a 10-inch heavy skillet over medium heat until it shimmers, then fry meatballs in 2 batches (do not crowd), turning occasionally, until browned well and cooked through, about 2 minutes per batch. Transfer to paper towels using a slotted spoon and reserve oil for frying meatballs for ragù.

Read More http://www.epicurious.com/recipes/food/views/-em-Polpette-em-Torpedo-Shaped-Meatballs-351154#ixzz1jwWTGCpq

Dutch Baby: sweet or savory

I made the savory one today and it was delish. halved it for dv and me; none left over.

Savory:
1 c whole milk
4 large eggs
1/4 t salt
1 c flour
2 T butter
1 med leek, diced (approx 1/2 c)
1/2 t dried tarragon
generous 1/2 c diced ham (3 oz)
1 c grated extra sharp cheddar

adj rack to middle position and heat oven to 425. whisk milk, eggs and salt in med bowl. vigorously whisk in flour till mostly smooth with a few lumps; let stand a few min and whisk again.

soak leeks in 2 changes of water to clean if necessary.

heat butter in cast iron skillet, add leeks and ham and cook till soft, 3-4 minutes. add tarragon, cook 1 min and add batter. bake till puffed and golden, 15-17 minutes. sprinkle with cheese in oven and broil till very puffy, couple of minutes. serve immediately.

Sweet:
instead of ham, leeks and cheese:
1/2 c orange marmalade, 1/4 c dried cranberries, 1 T sugar

Make batter, above, and bring marmalade, cranberries and 1/4 c water to simmer, till light syrup consistency. heat butter in skillet on stove, add batter and sprinkle with sugar instead of cheese. serve with sauce.

turnip gratin

http://www.nytimes.com/2012/01/06/health/nutrition/turnip-gratin-recipes-for-health.html?partner=rss&emc=rss

I bought a mandolin using a Christmas gift card and i'm going to buy turnips!