Both of these recipes have an interesting history. The meat-a-ball recipe is from my boyfriend's great grandpa (Papa) who was Italian. The tomato sauce is from my boyfriend's great grandma (Nana) who was Sicilian. We got ourselves some authentic Italian food here. The meat-a-balls are cooked in the tomato sauce and have the best flavor. The sauce can be used for anything (lasagna in the near future) and stores in the freezer like a charm. Unfortunately we used left over tomato sauce we had made so I do not have any prep pictures (sad day).
Sunday, April 29, 2012
Monday, April 23, 2012
I was a little worried about what I was going to say before trying this recipe. Initially it was going to be something along the lines of, "Sounded good. Wanted to try it". But after trying this recipe...I now have more than enough to say. I have a new mortal enemy...and its name is phyllo dough. I had never even heard of the stuff till I read this recipe and I got excited to try something new. Then endless cooking bloopers ensued.
Sunday, April 15, 2012
I have never had split pea soup before, but for some reason I always assumed it would be disgusting. There is no real logic to that assumption, but I just always pictured making the soup out of baby food. Anyways, we had a ham bone left over from Easter, and my boyfriend insisted this was good stuff. So he decided to make this his Saturday project. He got the soup in the slow cooker early afternoon, we went and enjoyed some fantastic beers at the Craft Beer Festival, and came home to wonderful smelling kitchen. I got to try split pea soup for the first time and to quote Anthony Bourdain, "It was good. Real good". The texture reminded me of a nice chowder and having potato rolls handy for dipping is a must. So good. It is a nice thick soup and I am sure the left overs will be amazing. We will find out today.
Tuesday, April 10, 2012
Sunday was my birthday (and Easter). I decided to make one of my favorite cakes. A ginger-ale cake with cream cheese/cool whip frosting topped with berries. This cake is a very light and full of flavor. I have made this cake before, but this time I added blueberries and raspberries to the filling. Delicious!
Sunday, April 1, 2012
I hate pickles. Despise them. Will destroy on sight. But when I went to Katz's Delicatessen in New York this past August, I was told I was not having the full experience unless I tried their half sour pickles. Fine. I contained my hatred and gave them a try. What the hell? They were good! Amazing actually. It was a pickle that didn't taste like a pickle! Crunchy, tasted like a cucumber but with a slight vinegar taste. This is my attempt to make these wonders of nature. And they turned out pretty good. The texture was the same with a nice crunch, but what surprised me was how much you could taste the onions and the garlic. Not too bad for how easy these are to make.