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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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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Easy Make Ahead Meal

Hi Everyone! It’s Nicole, Annette’s web manager and friend. I don’t know about all of you, but I’m pretty tired of cooking, and I am ready for a bit of a break. I’ve been thinking about what I can make ahead to last me a few days and give me some much-needed downtime, and it dawned on me that there is nothing better than make-ahead lasagna. And lucky for me, I have Annette’s archives right at my fingertips.

She has shared the below recipe for meatless lasagna before. Let us know if you give it a try.

Meatless Lasagna
Serves 12-14

You will need:
– 1 package lasagna noodles (you will need 12 noodles)
– 3 tablespoons olive oil
– 2 cloves of garlic finely minced
– 2 cups mushrooms cut into thin slices
– 6 cups Spinach
– 1 16.oz ricotta ( low fat is fine)
– 2 cups shredded Mozzarella cheese (reserve 1 cup for the topping)
– 1 egg
– 1 teaspoon dried oregano
– 1 1/2 cups grated Parmesan cheese (reserve ½ cup for the topping)
– 1 16 oz jar prepared marinara sauce (or your own sauce recipe)

To prepare noodles:

Preheat Oven 400 degrees F

Prepare noodles according to manufacturer’s instructions.

Note: once the noodles are cooked, I like to rinse them in cool water and then leave them in the water until I am ready to layer the pan, this makes them not stick together.

To prepare filling:

Combine the ricotta, 2 cups of mozzarella cheese, and the 1 cup Parmesan cheese, oregano and egg in a bowl and combine until smooth. Set aside.

In a saute pan, add oil, garlic and mushrooms. Saute until browned, then toss in the spinach and saute the spinach and mushrooms until all the moisture in the pan has evaporated. You want the mixture as dry as possible.

To layer:

Separate the noodles in the water some of them may have stuck together, then drain in a colander. I like to line up my fillings and the noodles.

In a lasagna pan (9”x13)” lay in the layer of noodles, 3 to 4 is perfect. Then add the sauce about (1/2 cup), the spinach mushroom filling, and then dollops of the ricotta filling (about 3 tablespoon dollops), finishing off the layer with a sprinkle of shredded Mozzarella ( about 1/2 cup). Repeat this process 3 times, each time starting with the noodle layer. The top layer should be the noodles, sauce and the 1 cup of Mozzarella and ½ cup of Parmesan make sure to cover the entire top layer.

Bake in the oven for 40 minutes at 400 degrees F. Let it set up for 15-20 minutes before serving.

xx Annette

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Whether you call it dressing or stuffing, this recipe is the ONLY one you need.

Saying a recipe is the best is a bold statement, I know. But this stuffing really is a game-changer. Give it a try and let me know what you think. And I’m curious: do you call it stuffing or dressing in your house? Let me know in the comments!

Pear Walnut Crispy Bacon Stuffing
Serves 8-10

You will need:
– 5 slices of bacon
– 1 yellow onion chopped
– 2 stalks of celery chopped
– 3 cloves of garlic minced
– 1 cup toasted walnut halves
– 3 pears cored and cubed
– 4 tablespoons chopped fresh sage leaves
– 4 tablespoons chopped rosemary
– 3 links of Italian sausage, out of the casing and crumbled
– 1 loaf of country bread cubed
– 3 cups of turkey stock

To Prepare:

In a large sauté pan, cook bacon until crispy, drain, and set aside. Reserving about a ¼ cup of the bacon drippings in the pan (discard the rest) sauté the onion, garlic and celery in the bacon drippings, when translucent, add the sausage and sage and rosemary walnuts, pears remove from heat. In a large bowl place the bread cubes and the turkey stock, add the mixture from the sauté pan, and crumble the bacon into the bread bowl combine thoroughly.

Grease a casserole dish pour the stuffing into the dish. Set aside until ready to bake

*Bake for 30 minutes in a 350 degree oven, serve warm

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Make this for your Thanksgiving feast

As you start planning your holiday menus, I wanted to share one of my absolute favorite Thanksgiving dishes: kumquat cranberry sauce. It’s become a must-have in our house: kumquat cranberry sauce.

Cranberry sauce is a perfect complement to Thanksgiving turkey, and no table is complete without it. Cranberry sauce can be whipped up in a matter of minutes (yes, even without using a can!), and this one is equally as easy. Plus, the unexpected citrus flavor is perfection.

This cranberry sauce is especially good once the flavors come together which makes it an ideal complement for leftovers (next-day turkey sandwiches anyone?!) I like to serve mine from a jar; it gives it a wonderful homemade quality and is a pretty look for the table. Let me know if you give it a try and what everyone thinks!

Kumquat Cranberry Sauce

You will need:

– 2  cups water
– 1 cup sugar
– 12 kumquats cut into circle slices (cut the kumquat across to create pinwheel like slices)
– 1 tablespoon grated orange peel
– 1 teaspoon cinnamon
– 1 teaspoon minced peeled fresh ginger
– 1/2 teaspoon coarse salt
– 1/2 teaspoon ground black pepper
– 1/2 teaspoon cloves
– 2 12-ounce bags fresh or frozen cranberries

To prepare:

Combine water, sugar, orange peel, kumquat slices and ginger in heavy medium saucepan. Bring mixture to simmer over medium heat. Simmer 4 minutes to blend flavors.

Add cinnamon, salt and clove and simmer 2 minutes. Add cranberries and simmer until berries burst and sauce is thick, stirring occasionally, about 15 minutes. Remove from heat.

Refrigerate cranberry sauce until well chilled. (Can be prepared 3 days ahead. Cover and keep refrigerated)

Photo by Stefania Crudeli on Unsplash

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