the french truffle {chocolate}

i do love the simplicity 

of a unfussed

truffle

no gild

or

frill

just quality chocolate

a bit of cream

a splash of cognac

a wisp of sea salt

and

butter

dipped and dusted

the french truffle

(printable recipe)

9 oz bittersweet chocolate (min 65%)

6 oz heavy cream

pinch sea salt

1 Tbs unsalted butter

2 Tbs cognac

*chocolate for coating and cocoa powder (or powdered sugar) for dusting

bring heavy cream and sea salt to a simmer over low heat.  place chocolate bits in a large bowl.  cut the butter into small pieces and place in bowl with chocolate.  remove cream from heat and swirl in cognac until incorporated. pour over the chocolate bits and allow to sit 1 minute before stirring.  stir until the chocolate and butter is melted and fully incorporated into the cream.  the mixture should be thick.  allow to sit at room temperature until it hardens enough to form into balls. 

using a small ice cream scoop, or melon baller, form filling into balls. roll them between your palms until they are perfectly round.  allow to sit out (or place in the refrigerator) until they harden up again. if you put in the fridge, allow to come to room temperature. 

at this point, you may roll them directly into the cocoa powder or powdered sugar.  i like to enrobe mine in chocolate. it gives them the rough exterior as well as helps preserve the delicate filling.  

to enrobe:

it is not required to use tempered chocolate for this particular truffle because you will be rolling it immediately in cocoa powder. it is however, important that you do not heat your chocolate to too high a temperature otherwise it will not harden back up properly.  using a microwave safe bowl, cook about 8 oz of chocolate pieces 30 seconds at a time in the microwave.  after the first 30 seconds, check the heat of the bowl. if it is really hot, you can melt the chocolate in its residual heat.  remove the bowl from the microwave and stir the chocolate. if it melts completely, then you are done. if it doesn't melt at all...cook for another 30 seconds...if it is almost melted, go down to 10 second increments and watch to make sure that it doesn't get too hot.

when you are ready, place a shallow bowl of cocoa powder next to your bowl of melted chocolate.  dip each truffle in the melted chocolate, then immediately drop into the cocoa powder.  coat it completely, then remove to a lined baking sheet to cool.  i do not recommend putting the truffles in the refrigerator before or after dipping (to harden) because it can cause the filling to expand and contract, and break through the coating.  they should do fine at room temperature to firm up. I do however,  recommend refrigeration for longer term storage.  

you can also freeze the filling (once you have them formed into balls) well sealed for up to a month.  remove them and allow them to defrost in the refrigerator, then come to room temperature before dipping, being careful to remove any condensation.

lollipops

these are rather simple

but

it is important 

that your 

thermometer is accurate

and

humidity levels are at a minimum

lollipops

2 cups sugar

2/3 cup corn syrup

1/2 tsp cream of tartar

1/4 cup water

2 tsp flavor (if using extract--much less if using oils)

food color

place sugar, corn syrup, cream of tartar and water in a heavy bottomed pot. stir to combine, and wash down sides with a pastry brush dipped in a bit of water.  place on very low heat and stir until the sugar has melted and the liquid begins looks clear.  cease stirring and insert candy thermometer.  allow to boil, untouched until the syrup reaches 290F.  don't loose patience, keep the fire on very low.  at 290F, begin to watch very carefully.  i like to allow the temp to come all the way to 310F, but if you are making a light colored pop, you may want to stop at 300F, as the sugar begins to develop a color around 295F.  when you reach your desired temperature, add the food color and flavoring, and swirl to incorporate.  keep the pot on the fire and allow it to come back up to temperature (300F or 310F respectively).

carefully pour into your molds, or onto a greased sheet of foil.  add sticks and then allow to cool at room temperature.

(makes about 18-20 2" pops)

cake decorating birthday

yesterday was my niece's 7th birthday

a cake decorating party

she was very specific

about the cake

white

one layer

vanilla frosting

with

rainbows

sprinkles

and

chef hats

 

 (i took a bit of artistic license and made clouds out of the fondant chef hats)

for the cakes to decorate

hot pink fondant

and

lots of candy

some of the candy made it onto the cakes

but mostly it was being "taste-tested"

it was unanimous

fun party

decidedly

not "christmasy"

which was all part of the plan

happy birthday

sweet isabella

sea glass

my parents celebrated

50 years of marriage

on

 memorial day

this coming weekend

family and friends

are gathering at the shore

to

celebrate them

and 

the decades of their union

i have been working on this party for months

finishing the final flourish

this evening

edible sea glass

i promise

recipe and technique

to follow soon

watermelon cooler

i woke up 

this morning

in the pink

peonies

bubble gum

flamingoes

preppy handbook

PINK

this refreshing cocktail

made with 

vodka
although

more wonka than warsaw

will put you

in the PINK too!

NOTE:  this takes a bit of forethought as it uses "homemade" watermelon vodka

 watermelon cooler

(printable recipe)

3 TBS watermelon vodka (recipe follows)

1 tsp granulated sugar

1/4 cup watermelon dice
1/2 lime
2 mint leaves
tonic water
ice
place watermelon, mint, sugar and lime in the bottom of a highball or old fashioned glass.  muddle until the lime has been completely juiced, the mint has begun to give off scent, yet the watermelon has not been pulverized.  add a few ice cubes and pour the watermelon vodka over.  add enough tonic water to fill the glass. give a good stir and serve.
watermelon vodka
1 1/2 cups watermelon candies (i used these)--but i believe jolly ranchers would work well too
3 cups vodka
place the candies in the bottom of a large jar.  add the vodka. let sit in a cool dark place for about 3 days or until the candies are dissolved (may take less time).  Use as desired.

rock candy

my kitchen has been looking like a science lab lately

not because 

it is pristinely clean

with
clutterless counter tops

and
nerdies wandering around

but because

i have been making
rock candy

several attempts

i might add

it all started out innocently enough

sugar

water

string

but then

i got sassy

like i am debeers or something

i thought it would be

fun and cheeky

to make

rock candy jewels

something 

for a

big night out

i settled on 

 drop earrings

simple, right?

here is the rub

the fun flew faster 

than a spy plane

out this nerdies door
while
obsessive took its place

in the end

i got the perfect pair

 

now

i'm not sure

if i should
 wear or eat 

them
rock candy
(printable recipe)
2 cups water
4 cups sugar
food coloring (optional)
up to 1 tsp flavoring (optional)
baker's twine 
granulated sugar
cut the baker's twine to desired length. tie the twine off to a wooden skewer or pencil.  this will allow you to suspend it in the syrup. Dip the twine in water, then roll in a bit of granulated sugar to coat.  allow to dry while you make the syrup.
bring water and 1 cup of sugar to a simmer in a saucepan.  while the water is still simmering, add sugar, 1 cup at a time, stirring and ensuring the sugar has completely dissolved before adding the next cup.  once all sugar is incorporated, remove from heat and add coloring and flavoring.  allow the syrup to cool slightly, then pour into a clean and sterilized glass jar or tall glass.  you will need a separate glass for each rock candy you want to make.
suspend the twine in the syrup being careful that it does not touch the bottom or sides of glass.  crystals should begin to form in about 4 hours.  if there is no activity within 24 hours remove the twine, pour the syrup back into a pot and heat to a simmer.  return to the clean and sterilized jar and start again.  if you see excessive crystallization on the sides of the jar or glass, remove the twine and perform the above steps, otherwise you will have a glass full of hard sugar crystals.  
check your twine daily. when you have the rock candy of your desire, remove from the syrup and allow to hang dry for a few hours.

conversation hearts

valentine's day

wouldn't be complete

without a conversation

through

candy hearts

i remember the days

when hearts were carefully shared

making sure

i love you

didn't get inadvertently passed

to a

4th grade crush

also important

sharing only

the good flavors

anyone would shudder

to see

the object of her affection

chewing up and spitting out

her heart

ten years old

is too young

to fully understand

foreshadowing

this year

i am confident 

that hubster

will appreciate

an 

i love you

or three

in such flavors as

orancello

coconut

green tea

almond

anisette

coffee

and

vanilla bean 

 conversation hearts
(printable recipe)

1/4 oz gelatin

1/2 cup water

2 tsp light corn syrup

2 lbs powdered sugar

cornstarch

flavorings

color

rubber stamp kit or food color pens

place water in a bowl and sprinkle gelatin over.  let bloom.  add the corn syrup and gently cook in the microwave until the gelatin and corn syrup have melted.  do this in 20 second intervals. mix the gelatin mixture into about 2/3rds of the powdered sugar.  knead with your hands, adding more powdered sugar as necessary until the dough is satiny and doesn't stick to the counter.  divide the dough into 6-8 pieces, coloring and flavoring as desired.  keep tightly wrapped in plastic wrap, as this dough will dry out quickly.  keep some powdered sugar on hand, in case adding color and flavor makes the dough sticky.

  roll the dough out and cut with small heart cutter. 

 place on a cornstarch dusted sheet pan and let dry a minimum of 48 hours.

when ready to decorate, use food color based pens, or brush food coloring directly onto a rubber stamp with the words spelled backwards.  press the heart onto the stamp and let dry about 15minutes.  you can also paint food coloring directly onto the heart as well.

i used this stamp set for most of mine

these are so much fun to make

i think 

a robin's egg blue box 

full of 

marry me hearts

would be a darling

proposal

or

a love poem

stamped out

word by word

heart by heart

snaked down

the dining room table

as a simple but thoughtful

centerpiece

the possibilities are endless

Just. Like. Love

i am linking this up to
rook no 17
a little birdie told me

because candy isn't just for eating

i'm anticipating

a parade of ants

i grabbed this idea for a gumdrop wreath from tatertots and jello 

this i came up with on my own

with a little help from the cheap candy aisle at the drug store

* these are really simple to do. all you need is a glue gun, a foam wreath and hands made of asbestos.  i think one made of lemon drops would be so adorable!
--the peppermint wreath is 12"  foam with a flat back.  it took approximately 2 1/2 bags (1lb 9oz each) of Bob's Sweet Stripes.  The back is not covered. 
**if you are having difficulty getting the mints to adhere to the foam, try wrapping the wreath in ribbon first, then glue the mints to the ribbon

gingerbread marshmallows

i love gingerbread

gingerbread houses

gingerbread cakes

gingerbread lattes

and now

i LOVE

gingerbread marshmallows

come holiday time

i like to create a special treat

to tuck into the christmas hampers

i prepare for friends and family

this year it is these

gingerbread marshmallows
(printable recipe)

3/4 oz gelatin

1/2 cup cold water

1 1/2 cups granulated sugar

1/2 cup dark brown sugar

1/4 cup water

2 Tbs molasses

1/4 tsp kosher salt

1 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground clove

2 egg whites

Put sugars in a saucepan. Add 1/4 cup water to make a mixture that looks and feels like wet sand.  What is most important is that all sugar has the same amount of moisture. Add molasses, salt, ginger, cinnamon and clove, and place over low heat.  Cook until it becomes a sugar syrup of 235-240 degrees. It should have the consistency of corn syrup.  Meanwhile...place 2 room temperature egg whites into the bowl of your mixer. Add the salt .  Also, prepare gelatin.  Place 1/2 cup water in a bowl. Sprinkle the gelatin evenly over the water.  Let bloom.

Once the sugar syrup is ready, turn off heat and let sit for a couple of minutes...not too long.  Start your mixer on low and get the whites to foamy.  Mix the gelatin into the sugar syrup and stir until melted completely.  Bring the saucepan over to the mixer and turn it to high. Slowly pour the sugar syrup into the bowl, careful not to hit the whisk attachment.  Leave on high and mix until the mixture is warm, but full volume and comes to a peak.  While it is still warm, pour into tin or pan.  Sift powdered sugar on top. Cut into squares and store in airtight container.
these are yummy tossed into a cup of hot cocoa
and a real grown up treat when toasted and sandwiched into a s'more.

crispy-crunchy chocolate bars

mea culpa

i can't resist it

chocolate is so lovely

i can't resist making stuff with it

truth be told

i am sort of hoping that surrounding myself with chocolate

will perhaps make me sick of it

and then miraculously

poof

i become one of those people

who hates chocolate

and then

i become one of those people

who can't seem to keep my weight up

and then

i become one of those people

that gets stopped on the street and asked if i am a model

until then

i suppose i will just have to suffer

and so will you

again

mea culpa

hubster claims he hates caramel

unless of course

it is surrounded with bittersweet chocolate

and 

especially if it is surrounded by

crunchy, crispy chocolate

these are easy to make

if you don't have a chocolate mold

you can make these in paper cups

tart tins, candy cups,

or

you can form caramel into bars and dip in the chocolate

in the image of a popular bar found in the candy aisle

you can find a couple of good caramel recipes

and how to temper chocolate

in this post

for the crispy bits

i use tiny crisp rice

which you can purchase at a candy supply store

 (cereal can be used in a pinch)

try this

if nothing else

you can make a grand

and eat it too

sweet treats for the picture show

growing up

the drive-in was a summer treat

we'd load up the country squire

with blankets, pillows,

and kids

and drive for what seemed like ages

to see the latest Disney flick

snuggled in the "way back" 

having already had our evening bath and dressed in our jammies

we gorged ourselves on popcorn and candy

tonight

i hope to repeat history

sans country squire and Disney flick

we are headed to the drive-in

a group of adults

in suv's and convertibles

dressed in summer frocks with cashmere wraps and throw pillows

with every intention

of gorging ourselves

on olive oil and parmesan cheese flavored popcorn

and hand dipped chocolates

i can hardly contain my excitement

I like to use bittersweet chocolate for my treats.  

These are very simple.  

You must temper your chocolate so they retain sheen and snap when set.  Jacques Torres is the master and he has a simple microwave method that works great.  Check it out here

I simply made dots of chocolate with a spoon onto parchment paper and added sprinkles.  One bite and you will be hooked!

Milk duds rock--I love them. But I also love my teeth. So, rather than test my luck tonight, I decided to make a bit softer caramel and dip it in bittersweet chocolate. 

 The feature tonight is SALT, so I added a bit of fleur de sel for whimsy. 

I wonder if anyone will get the connection.

  If you don't want to make caramel...no sweat...you can buy some at any good candy making or cake decorating shop...shape it and then dip it in tempered bittersweet chocolate.  the design on top was simply made by lightly tapping the top with the tines of a fork.  If you want to make the caramel, try this recipe from joyofbaking.com--i would add a nice pinch of kosher salt to it.  this recipe from the culinary institute is also good, but you need to double it to get nice thick caramel squares. When making caramel a good thermometer and heavy pan is important. Make sure you test the accuracy of the thermometer by dipping it in boiling water...it should read 212F (unless you are at high altitude, and I will let you do the math!).

Do they even sell these anymore? I used to love the commercials for goobers and raisinets...the chocolate covered treats. I think they have lost out to chocolate covered cookie dough and gummy bears as of late.

 I had a bit of tempered chocolate left, so I dropped a handful of salted virginia peanuts into it and stirred it up. (*my friend julie tells me that they sell blistered peanuts at trader joes now..i think they are similar to the virginia peanuts...but any peanuts will do--just make sure they are salted). I separated the nuts from the clusters and let them firm up on a piece of waxed paper.  I already know I didn't make enough of these...they will be a favorite for sure!
i am linking to around my family table's tip-day thursday

Toffee Apples

remember the days when...

you could eat an entire toffee apple

and dessert?

and nary a care about the calories 

or 

your teeth?

stop remembering

those days are gone

long gone....

i love caramelized sugar and i think apples and pears 

are the perfect fodder for it

but toffee'd fruit isn't as popular as it used to be

now there is much more gilding

caramel

chocolate

marshmallow

nuts

and 

candy

all cuddled around an apple

the size of my head

and it can be had

for a mere $30

really,

what is up with that?

i'm going back to the basics with this recipe

i suggest using very small apples

which are easier to find in the fall 

than in the summer

because they are really cute

and are more apt to be fully eaten

than a full size apple

which is simply 

more practical

unless you are a pig farmer

in which case

you have use for

half-eaten apples on a stick

Toffee Apples

(printable recipe)

8 small crunchy apples

popsicle sticks or sturdy skewers

2 cups granulated sugar

pinch of salt

2 generous Tbs honey

1/2 cup water

place the sugar, salt, honey and water in a heavy bottomed saucepan.  cook over medium heat, careful not to over-stir or agitate. once mixture comes to a full boil, pop in a candy thermometer.  continue to cook until thermometer reaches 290.  remove from heat, candy will continue to cook , so make sure you remove fully from the heat. wait a moment for the toffee to thicken up just a smidge (it will give you better coverage on the apple) dip the apples one by one, tipping the pot as necessary to fully coat.  place each apple on a cookie sheet lined with wax or parchment paper and let cool. 

It's a Marshmallow World...

It seems like everyone makes marshmallows. I made my first batch of homemade marshmallows when I was in culinary school and used it to decorate my gingerbread project

• 
  
• I thought it (marshmallow) was over rated
• and messy
• and gelatin smells like wet dog
• 
  
• but they (marshmallows) are a crowd pleaser
• and look so dreamy 
• floating on a steamy mug of cocoa
• or piled high on a candy buffet
• or perched on Mr. Darcy's open palm 
• 
  
• but most of all
• 
  
• they make the best gift
• especially if you are on a  budget
• and out of ideas
• 
  
• Which is why I made some of what I call marshmallow cakes to give this Christmas
• I call this Candy-Cane Mellow Cake
• because it is peppermint flavored

• The recipient can cut it in squares, with cookie cutters, or just pick it up and eat it out of hand
• 
  
• I don't make the rules
• and when it comes to eating sweets
• 
  
• I. 
• don't.
•  judge. 
• Marshmallows
• (printable recipe)
• 3/4 oz (3 pkgs) unflavored gelatin
• 1/2 cup cold water
• 2 cups granulated sugar
• 2 Tbs  light corn syrup
• water
• 1/4 teaspoon salt
• 2 large egg whites
• flavoring to taste
• food color 
• 
  

Put sugar in a saucepan. Add enough water to make a mixture that looks and feels like wet sand.  What is most important is that all sugar has the same amount of moisture. Add corn syrup, and place over low heat.  Cook until it becomes a sugar syrup of 235-240 degrees. It should have the consistency of corn syrup.  Meanwhile...place 2 room temperature egg whites into the bowl of your mixer. Add the salt .  Also, prepare gelatin.  Place 1/2 cup water in a bowl. Sprinkle the gelatin evenly over the water.  Let bloom.

Once the sugar syrup is ready, turn off heat and let sit for a couple of minutes...not too long.  Start your mixer on low and get the whites to foamy.  Mix the gelatin into the sugar syrup and stir until melted completely.  Bring the saucepan over to the mixer and turn it to high. Slowly pour the sugar syrup into the bowl, careful not to hit the whisk attachment.  Leave on high and mix until the mixture is warm, but full volume and comes to a peak.  While it is still warm, pour into tin or pan.  Sift powdered sugar on top

Variation

For the candy-cane marshmallow I used a 8" tart tin that I sprayed with vegetable spray.  I added 1/4 tsp peppermint oil (food safe) to the entire batch.  I separated the batch in half and added red food color to one half of the mixture.  I swirled together in the pan. Work fast because this sets up rather quickly.

Don't forget...my give-a-ways are still going...check the right sidebar for more information

I Guarantee It {pecan pralines}

I have been to New Orleans exactly once.

And it was so long ago, that Emeril had a last name

I had made the trip with my brother and a friend, for a wedding reception

at the then, brand new, NOLA

I sorta remember that Gwyneth Paltrow was a guest at the reception and was aloof

It could be a made up memory. Albeit believable.

As it happens, it was April and Jazz Fest was in full swing.

 I don't even like Jazz

Actually, I kinda hate it

I like a melody

singy-song

which is definitely not Jazz

However

 Jazz Fest is amazing

 and thankfully

the music is varied

and the food

oh -the -food

beignets, apple pie on the griddle, po'boys, mufflalata, gumbo

made me want to grab Justin Wilson and kiss him smack on the mouth

of all the things I discovered, my favorite bar none, are

pralines

I like to pronounce it prawlines

(i was in fact born in the south)

makes me feel all warm inside

PRAWWWWWW-LINES

say it with me

and then get in the kitchen and make some

you won't be disappointed

I Guarantee It

Pecan Pralines
(printable recipe)
1 quart heavy cream

3 cups white sugar

generous pinch of salt

1 1/2 lbs toasted pecans

1 Tbs+1tsp lemon juice

1 Tbs unsalted butter

2 tsp vanilla

In a heavy bottomed pan, stir together the cream, sugar and salt. Place on low to med-low heat and pop in a candy thermometer.  Cook until thermometer reaches 234 degrees F.  The wait between 220 and 234 is lengthy..don't be tempted to up the heat to make it happen faster.  You can pretty much leave it alone until it reaches 220, at 220, stay in the kitchen checking on it frequently.  When it hits 230, watch it and start stirring, it will start to change colors at this point and you want to make sure the bottom doesn't burn. There will be brown bits, but just mix them in.  Stir, stir, stir.  When it hits 234, remove the thermometer and add the lemon juice, vanilla, butter and pecans. Stir to incorporate, then pop the thermometer back in and bring the temp back to 234. It will go a bit faster this time, keep an eye on it and stir occasionally to prevent burning on the bottom.  When it hits 234, spoon it out in dollops (i use a soup spoon), but you can make them as big or small as you like.  There are a lot of pecans in this, so make sure you get a nice mix of the caramelly goodness with it, so they will stick together.  Drop onto parchment lined cookie sheets, or aluminum foil that has been sprayed or greased lightly. One batch will make about 50 moderately sized pralines.

They will look like caramel until you cool them. As they cool and sit, they will begin to get a bit cloudy. That is a good thing. You are not looking for chewy here.

Let cool for a few hours.  They will keep for quite a while if you keep them in an airtight container in a dry place. 
Please, do not put in the fridge.

sweet sixteen

It's been 27 years since my sweet 16 and I still remember it like it was yesterday.
I will never forget opening the front door to one of my older brother's friends and he said, "sweet 16 and never been kissed", leaned over and planted one on my cheek, and watched me turn about 15 shades of pink.

Well, it wasn't true. I was "married" at the age of 4 to my neighbor..and I know we must have kissed at least once.

My mother and I planned for months for my party. We ordered beautiful invitations with tissue confetti nestled in the envelope. When the recipient opened it, the little orbs floated out and it looked like a party was happening right at that very moment. I asked all my friends to bring another friend, and I wore a frilly white dress (it was the 80's).  It was fun.

Last night, one of my many nieces had her sweet sixteen birthday party

And I crashed it

sort of

I was hired help

sort of

Okay, Okay

I inserted myself in the middle

Come on...

I do food for a living

Remember my cousin-slash-friend from our Operation Christmas Child party? Well, she and I were at it again

and this is what we came up with

so cute, right?

Tuesday Night Supper Club

When  I was a kid, on Halloween my mom would serve meatball sub sandwiches.  I don't remember exactly, but I think the tradition started  because the kitchen was under construction and rather than cooking another meal on the hot plate, she picked up meatball subs from Shakeys.  Each year, I think about that tradition, and wish that I was carrying it on.

But we spend Halloween away from home, and I am not so bold as to suggest to our host, what to serve  for halloween dinner. 

At least not yet. I'm still young.

Rewind to this past Halloween. I was in half-costume and hungry.  I ran to a local sandwich shop to pick up a couple of italian subs and what do I see?  A meatball  sub and it looked so delicious.  I thought, next time, that is what I am getting.

And a couple of days later I did.

And it was terrible.  

Not like anything I remember or want to eat again. I am not even sure the balls were meat.

And right then I decided meatball subs were going in the rotation...and soon.

So, tonight, Tuesday night, I made them, with homemade bread, and they were pretty darn good.

Meatball subs are easy.  Especially if you do a bit of planning and use store bought rolls (which I suggest doing unless you are obsessed like me). 

I made Sunday Sauce, on Monday and I loaded it with meatballs in preparation for tonight's dinner. 

Sunday Sauce

1/2 large onion--finely chopped

1 medium carrot--finely chopped

1 celery stalk--finely chopped

3 cloves of garlic--finely chopped

olive oil

1 1/2 lbs beef short ribs-bone in

1 lb country style pork ribs--boneless

3 links italian sausage cut in half

as many meatballs as you please

2 sprigs rosemary

2 sprigs thyme

1 heaping tsp dried oregano

2-14oz cans crushed tomatoes

2-14 oz cans tomato puree

1 cup white wine

salt and pepper to taste

Heat the olive oil in large pot.  Toss in onion, carrot, and celery.  Do not let them brown, but cook until they begin to soften. Add garlic.  Add meat in batches to brown (not the meatballs).  Pour in wine and let it sizzle a bit and scrape up browned bits from the bottom of the pan.  Dump in the tomato puree and crushed tomatoes.  Add herbs.  Put burner on low, cover and let simmer.

Meanwhile, prepare the meatballs.

Meatballs

I usually add raisins and pignoli nuts to my meatballs, but since I knew I was using them for the sandwiches, I omitted this step.

ground beef

ground pork

eggs

milk

grated parmesan cheese

bread crumbs (if you use store bought go for the seasoned one)

salt

pepper

I mix the beef and pork together half and half.  Use 1 egg per pound of meat.  Put the meat in the bowl and break the eggs on top.  Shake the breadcrumbs over the top of the meat so it covers the expanse of the meat, but only a dusting.  Do the same with the parmesan, but a bit more than a dusting..but don't dump. Pour enough milk on top so that it can moisten the bread crumbs, but you don't want mush.  I would say about 1/4 cup per pound of meat.  Add salt and pepper...add a bit and then fry up just a smidge to test the seasoning.  Bottom line, you can always add salt to your meatballs when you are eating them...it's not like you are cooking in a restaurant and people are judging you...or people who are paying that are judging you.

Have a gentle hand and mix all together. Form into balls--the size is your choice.  

Heat a frying pan over medium heat.  Put a bit of olive oil on the bottom and fry the meatballs until the outside is browned evenly. The meat will not be fully cooked, which is the point.  As you take the meatballs out of the frying pan, place them in the sauce to finish cooking.  Both the sauce and the meatballs benefit from this process...trust me.

Continue cooking the sauce under simmer until all the meat is cooked well. The rib meat should be falling off the bone and the meatballs should be firm.

When you make the sandwiches--toast the bread and then be generous with the meatballs and sauce.  Top with provolone cheese and pop in the oven or broiler to make the cheese nice and melty.

On Sunday I made a tart and I had a bit of  the custard in the fridge.  I had been promising the hubster that I would make ice cream for him, so I had to make good. My word is my bond you know.

Ice Cream in a Pinch

I took about 1 cup of custard and added to it  1 cup of milk chocolate chips melted in about 1/4 cup of cream making it a bit of a ganache. I threw in a shot of very strong espresso and whisked it all up.  The mixture was cool, so I didn't have to chill it in the fridge and I dumped it right into the ice cream machine.  30 minutes later I had a mildly chocolate, minimally coffee flavored, very smooth ice cream.  As I packed it into the tub for future eating, I swirled in nutella...for nutella ripple ice cream. 

While the ice cream was freezing, I made a quick hazelnut brittle

Hazelnut Brittle

1 cup sugar

water

1 Tbs honey

hazelnuts

Put sugar in a saucepan.  Add enough water so the sugar has the consistency of wet sand.  Add honey and put over low heat.  Let cook away until the sugar and honey is melted and the mixture starts to turn color.  Once you see the color beginning to amber, swirl the pan....to even out the color.  I like mine a soft amber, so a few minutes into coloration, I throw in the hazelnuts and swirl a couple of times. Don't be vigorous...just do it a bit to move the contents around.  Pour the hot sugar on a silpat or parchment lined cookie sheet.  Let cool. Be very careful..hot sugar is like molten lava...it will burn, and burn bad.  Let the brittle cool and then break into pieces

Eat Up!