Frank’s Big Night Birthday Meatballs

It’s Frank my husband’s birthday Sunday, and it’s Superbowl, so he is one happy guy. His request for his birthday/Superbowl Sunday supper is this classic. It’s really the perfect cold night supper. Here’s my recipe below, and I hope everyone has a great Super Bowl Sunday!

Spaghetti and Meatballs

Makes 12 to 16 servings

You will need:

  • 2 medium onions, finely chopped
  • 1/4 cup extra-virgin olive oil
  • 10 garlic cloves, finely chopped
  • 3 cups torn day-old Italian bread
  • 3 cups whole milk
  • 6 large eggs
  • 2 cups grated Parmigiano-Reggiano (1/4 pound)
  • 1/3 cup finely chopped flat-leaf parsley
  • 1/4 cup finely chopped oregano or 1 teaspoon dried, crumbled
  • 1 tablespoon grated lemon zest
  • 1 1/2 pounds ground veal
  • 1 1/2 pounds ground pork
  • 1 1/2 pounds ground beef (not lean)
  • 1 cup olive or vegetable oil

For pasta:

  • 2 pounds dried spaghetti

Prep: Make sauce
Drain tomatoes, reserving juice in a large bowl. Crush tomatoes with your hands and add to juice. Cook onions in oil in a pot over medium heat, stirring occasionally until softened, about 10 minutes. Add garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in tomatoes with their juice, 4 teaspoon salt, and 1 teaspoon pepper. Simmer sauce, uncovered, stirring occasionally, until slightly thickened, 45 minutes to 1 hour. Season with salt.

Make meatballs while the sauce simmers:
Cook onions in extra-virgin olive oil in a 12-inch heavy skillet over medium heat, stirring occasionally until softened, about 10 minutes. Add garlic and cook, stirring occasionally, until softened, about 3 minutes. Transfer to a large bowl to cool. Soak bread in milk in another bowl until soft, about 5 minutes. Firmly squeeze bread to remove excess milk, discarding milk. Stir together cooled onion mixture, bread, eggs, Parmesan, parsley, oregano, lemon zest, 51/2 teaspoon salt, and 1 1/2 teaspoon pepper until combined. Add meats to bread mixture, gently mixing with your hands until just combined (do not over mix). Form meat mixture into about 70 (1 1/2-inch) balls with dampened hands, arranging meatballs on 2 large baking sheets or in shallow baking pans.

In a cup of olive oil in a deep fry pan heat oil and fry the meatballs in shifts be careful not to pack them too closely in the pan to allow them to brown evenly. Remove meatballs and place into the sauce to continue to cook.

Serve with pasta and Parmigiano cheese.


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Loving Lobster

Hi everyone! It’s Nicole, Annette’s web manager and friend. Over the past few weeks, I have treated myself to lobster almost anytime I’ve seen it on a menu. Lobster Cobb salad? Yes, please. Lobster potato salad? Absolutely. I just can’t say no to these decadent crustaceans.

What better time to celebrate luxurious lobster than adding it to your Valentine’s Day menu?! I took a cooking class a few years ago and quickly learned that cooking lobster is actually incredibly simple. The key, however, is to make sure you are buying the freshest, highest-quality lobster you can get your hands on. Enter LobsterAnywhere, a Maine-based company that ships! Maine lobsters are well known for their sweet, white meat. They’re supposedly among the best lobsters around.

Below, find a recipe from the company that you can easily prepare at home.

Grilled Tail Off Lobster

You will need:

– 1 Maine lobsters
– 2 tablespoons of butter or olive oil
– Salt and pepper to taste

To prepare:

If it is frozen, thaw the lobster. You can do this by placing it in the refrigerator overnight or running cold water over it until it is thawed.

Remove the rubber band from around the lobster’s claws.

Split the lobster in half by cutting down its spine.

Brush each half with melted butter or olive oil, and season with salt and pepper.

Place the lobster halves on the grill to medium-high heat (400 degrees Fahrenheit), shell-side down, and cook for about four minutes or until the meat is slightly charred.

Serve with melted butter and lemon wedges.

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Annette’s Focaccia Recipe

Hi Everyone! It’s Nicole, Annette’s web-manager and friend. We had a rare snow day yesterday in Atlanta (trust me, we use the phrase “snow day” very loosely in these parts). I spent the day snuggled in front of the fire, needlepointing, reading, and catching up on television shows.

While it was a lazy day for me, I know many people took to their kitchens to do some baking, and I know bread is always a popular baking choice. The next time you find yourself wanting to bake bread, why not give Annette’s focaccia recipe a try?

You can find the story behind focaccia in Annette’s book, Cocktail Italiano.

Focaccia
Serves 4

You will need:
– 3 cups double zero flour (super fine flour)
– 1 package dry yeast
– 1/3 cup warm water
– 1 cup water
– ½ cup extra virgin olive oil + 1 teaspoon for the cookie sheet + 3 tablespoons for finishing before baking, 1 tablespoon to finish after baking
– 2 tablespoons coarse salt + 1 teaspoon for finishing

To prepare:

Place the yeast in a small bowl with 1/3 cups water and let proof in a large bowl. put flour and oil and salt and water, combine until it forms a sticky dough, it should be very sticky. Flour your surface and turn the dough onto floured surface. knead gently for a minute until dough forms a soft dough.

On an oiled cookie sheet with a lip, spread the dough out to fit the cookie sheet. With your index fingers poke dimples into the top of the dough.

Let rest for 30 minutes, then repeat by poking dimples into the risen dough, and let rest for 30 minutes.

Before placing in the oven, drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon coarse salt.

Bake at 400 for 30 minutes. Remove sprinkle with 1 tablespoon olive oil cool and eat warm or at room temperature. The key is to let the oil soak in as the focaccia cools.

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4 Places to Organize Today to help your tomorrow

It’s resolution time! I know many of you have vowed to become more organized in 2022, so I wanted to share some of my best tips with you. I am crazy organized; it’s just how I am, so I love helping those who are more challenged in this area. Truthfully, it clears your mind to have an uncluttered space. My biggest tip is to start small.

Even the smallest of organizing projects can launch you into a full-on organizing frenzy. In order to keep from being overwhelmed, select one project per week. It’s totally doable and will make a huge difference in your home which will trickle into the rest of your life.

First things first, identify the areas of attack. Let’s go room to room, shall we?

Kitchen

Check your pantry for expired items and toss accordingly. You will be surprised how quickly your pantry clears out. If you make it a regular practice to toss and check labels, your pantry will stay organized.

Closet

I like to go through my clothes and purge them every 3 months. If you are starting fresh in January with a closet purge, start with reorganizing your jewelry. I find that the Container Store has some great jewelry storage solutions.

Home Office

I work from my home, as many of you do these days. Staying organized at home is more important than ever before. An organized office makes for an efficient workplace. Toss unnecessary papers (or go paperless!), and make sure everything has a place.

Laundry Room

I don’t know about you, but I love a well-appointed laundry room. Sometimes this is the easiest room to effectively change. Storage bins and baskets on an added shelf might be all you need. Something decorative like a small piece of artwork makes this workspace feel pretty. A quick and easy fix is to color coordinate some pretty soap and laundry products. There are so many available now at any store like Target, and Mrs. Meyers detergents and cleaning supplies are some of my go-tos. It makes for instant design, and it’s functional too.

I would love to hear about your projects and organizational practices. Use the start of the year to challenge yourself to organize your home and create peaceful and beautiful spaces to live in. All the best for 2022! Make it a good one.

xx Annette

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Spruce Up Your Champagne for NYE

Hi Everyone! It’s Nicole, Annette’s web manager and friend. We are staying in for New Year’s Eve this year, but that doesn’t mean the holiday should be any less special…it just might mean an earlier bedtime. I wanted to share a few tips for sprucing up your bubbly. In my opinion, nothing beats a glass of bubbles, but you can always add a little something to up the ante.

Tip one: use frozen cranberries

One of my favorite holiday tricks is using frozen cranberries to keep beverages cold. 3-4 frozen cranberries in a glass of champagne are not only beautiful but useful! I usually buy a bag and freeze the entire thing. Such a simple spruce.

Tip two: switch up your glassware

Champagne glasses are tall and elegant, but I never miss an opportunity to use a coupe. My favorite coupe glasses are the ones I find while antique shopping, but these from Estelle are a close runner-up.

Tip three: sprinkle some sparkle

My sister gave me edible champagne glitter for Christmas, and it is honestly so fun. It makes your drink absolutely sparkle! Then, my sister-in-law gave me cotton candy that you put in your champagne. How fun is that?! Clearly, my family knows me well.

Tip four: splash some St. Germain

I love a splash of St. Germain liqueur in my champagne. The elderflower has floral notes which pairs well with crisp champagne. Be careful to only use a dash!

I hope you all have a wonderful start to 2022!

xo Nicole

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