tag:blogger.com,1999:blog-35150957002415115312024-02-07T02:07:47.475-05:00Mister MeatballMister Meatballhttp://www.blogger.com/profile/08894424419777471903noreply@blogger.comBlogger349125tag:blogger.com,1999:blog-3515095700241511531.post-17310387046522479642019-08-03T06:38:00.000-04:002019-10-03T16:21:06.940-04:00We've moved!<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuS4-GFbS_Wai_tf0tSZSjgVUR6zSmVv3bx167Ga9oeWzwLbAUaMDsBlNymCVugcDChyvjHp4jQdVpYfRDilFRXW4Kzf2peUSjriwb3aWzuF_GEf6X3N5eleRxRTUoytZ0XpJM6FZcsdc/s1600/vintage-moving_Everett-Collection.jpeg" imageanchor="1"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuS4-GFbS_Wai_tf0tSZSjgVUR6zSmVv3bx167Ga9oeWzwLbAUaMDsBlNymCVugcDChyvjHp4jQdVpYfRDilFRXW4Kzf2peUSjriwb3aWzuF_GEf6X3N5eleRxRTUoytZ0XpJM6FZcsdc/s400/vintage-moving_Everett-Collection.jpeg" width="400" /></a></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(122, 122, 122); color: #7a7a7a;">Moving day went off without a hitch here at </span><a href="https://mistermeatball.wordpress.com/" style="background-position: 0px 0px; border: 0px; caret-color: rgb(122, 122, 122); color: #f3686d; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Mister Meatball</a><span style="caret-color: rgb(122, 122, 122); color: #7a7a7a;">. </span></span><span style="caret-color: rgb(122, 122, 122); color: #7a7a7a; font-family: "georgia" , "times new roman" , serif;">I even managed to climb down off of that ladder unscathed. </span><span style="color: #7a7a7a; font-family: "georgia" , "times new roman" , serif;">With the click of a button nine-plus years’ worth of recipes and stories moved from the original platform here at Blogger to </span><a href="https://mistermeatball.wordpress.com/" style="background-position: 0px 0px; border: 0px; color: #f3686d; font-family: georgia, "times new roman", serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">this new one at WordPress</a><span style="color: #7a7a7a; font-family: "georgia" , "times new roman" , serif;">.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Long story short, virtually everything at the old web address has been permanently moved to <a href="https://mistermeatball.wordpress.com/" style="background-position: 0px 0px; border: 0px; color: #f3686d; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">the new one</a>.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Please take a moment and bookmark </span><a href="https://mistermeatball.wordpress.com/" style="background-position: 0px 0px; border: 0px; color: #f3686d; font-family: georgia, "times new roman", serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">the new address for Mister Meatball</a><span style="font-family: "georgia" , "times new roman" , serif;">. From now on every new recipe and story that I post will appear </span><a href="https://mistermeatball.wordpress.com/" style="background-position: 0px 0px; border: 0px; color: #f3686d; font-family: georgia, "times new roman", serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">here</a><span style="font-family: "georgia" , "times new roman" , serif;">. I will no longer be updating the old blog. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">I'm happy to email you when a new recipe or story appears. Signing up is simple and FREE—no strings attached, I promise. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Just go to </span><a href="https://mistermeatball.wordpress.com/" style="background-position: 0px 0px; border: 0px; color: #f3686d; font-family: georgia, "times new roman", serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">the new homepage</a><span style="font-family: "georgia" , "times new roman" , serif;"> and enter your email address under “FOLLOW THE MEATBALL” at the top right. </span><span style="font-family: "georgia" , "times new roman" , serif;">A confirmation email will follow. But you </span><b style="font-family: georgia, "times new roman", serif;">MUST CONFIRM</b><span style="font-family: "georgia" , "times new roman" , serif;"> to complete the process; otherwise you won't be subscribed. (Check your spam folder if the confirmation doesn’t appear in your inbox.)</span></div>
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<strong style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: "georgia" , "times new roman" , serif;">CURRENT EMAIL SUBSCRIBERS: </span></strong></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white;">YOU MUST ALSO FOLLOW THE ABOVE INSTRUCTIONS </span>in order to continue receiving email notifications. </span>(Sorry about that, but the new platform won’t allow me to take current subscribers along with me.)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Thank you and s</span><span style="font-family: "georgia" , "times new roman" , serif;">ee you soon at </span><a href="https://mistermeatball.wordpress.com/" style="background-position: 0px 0px; border: 0px; color: #f3686d; font-family: georgia, "times new roman", serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">The New Home for Mister Meatball</a><span style="font-family: "georgia" , "times new roman" , serif;">.</span></div>
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<strong style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: "georgia" , "times new roman" , serif;">—MM</span></strong></div>
Mister Meatballhttp://www.blogger.com/profile/08894424419777471903noreply@blogger.com0tag:blogger.com,1999:blog-3515095700241511531.post-23279863496759755382019-07-25T15:30:00.000-04:002019-07-25T15:30:25.656-04:00R.I.P. Aunt Laura<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfV3DJk2M209Cegou-Cv0rnbYJ2AzqX9y3u8lIES4oqmU_KTZpldyYicHRjjz-D1lIr4MZ39jO9nnFuy1ldEds92T3VcSKp_EQtIkU4ng_4eLkz1T3btXD18fGOMEHtRyRLcPdA0LoDKw/s1600/11.jpeg" imageanchor="1"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfV3DJk2M209Cegou-Cv0rnbYJ2AzqX9y3u8lIES4oqmU_KTZpldyYicHRjjz-D1lIr4MZ39jO9nnFuy1ldEds92T3VcSKp_EQtIkU4ng_4eLkz1T3btXD18fGOMEHtRyRLcPdA0LoDKw/s400/11.jpeg" width="358" /></a><br />
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She was a beloved, vibrant member of our family, and is already terrible missed.<br />
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I've shared a brief memory of Laura at <a href="https://mistermeatball.wordpress.com/2019/07/25/aunt-laura/" target="_blank">the new home of Mister Meatball</a>.<br />
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Thanks, and be well.<br />
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MMMister Meatballhttp://www.blogger.com/profile/08894424419777471903noreply@blogger.com0tag:blogger.com,1999:blog-3515095700241511531.post-56903456125033828322019-07-15T15:48:00.001-04:002019-07-15T18:04:56.732-04:00Pasta with garlic scapes & walnutsI get many garlic scapes each year and plenty find their way into a simple aglio e olio sauce with my pasta. I like swapping the garlic cloves for the scapes because it adds a really nice texture. One version also includes walnuts, which adds both texture and flavor. It’s a super simple pasta dish that you wind up craving over and over, so give it a try while the scapes are still around.<br />
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<a href="https://mistermeatball.wordpress.com/2019/07/15/pasta-with-garlic-scapes-walnuts/" target="_blank">Click here</a> to read details at the new home of Mister Meatball.Mister Meatballhttp://www.blogger.com/profile/08894424419777471903noreply@blogger.com0tag:blogger.com,1999:blog-3515095700241511531.post-57804991344880574852019-06-14T12:03:00.001-04:002019-06-20T13:30:15.346-04:00Love smells<div style="font-family: "times new roman"; font-stretch: normal; line-height: normal;">
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<span style="font-kerning: none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7NkqWWqkpPGMlTNK_0rChpuZlysuJbUYEn36rTa7FPn6vEpmi4Mwn-ONe0Ckn-QwSB11XuexUYNEioocQgs5ImtneoqdlHsJLyBdXSeN9lsCm3j-AXzQgZJ0tVCoD0t3fn8VJ31Ft0m0/s1600/Raffio+9+%2528199%2529.jpeg" imageanchor="1"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7NkqWWqkpPGMlTNK_0rChpuZlysuJbUYEn36rTa7FPn6vEpmi4Mwn-ONe0Ckn-QwSB11XuexUYNEioocQgs5ImtneoqdlHsJLyBdXSeN9lsCm3j-AXzQgZJ0tVCoD0t3fn8VJ31Ft0m0/s400/Raffio+9+%2528199%2529.jpeg" width="400" /></a></span></div>
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<span style="font-kerning: none;">I'm like most humans. Certain smells get to me.</span><br />
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Drop a nice hunk of butter onto a red-hot skillet and before it has melted I am transported to my brother Joe’s apartment in Queens, watching as he carefully prepares <a href="https://mistermeatball.blogspot.com/2012/11/my-brothers-pancakes.html" target="_blank">the special pancakes</a> that he knows I love so much. Pour out a glass of sweet red vermouth and at the first whiff <a href="https://mistermeatball.blogspot.com/2012/07/uncle-dominic.html" target="_blank">my dear Uncle Dominic</a> and I are sitting under his grapevine, telling stories and watching the bottle slowly drain as the summer sun sets.<br />
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<span style="font-kerning: none;">Recently I awoke in the middle of the night to the smell of freshly mixed wet concrete. I love having the smell of freshly mixed wet concrete inside of me—because when it is inside of me so too is <a href="https://mistermeatball.blogspot.com/2010/04/ghosts-in-my-kitchen.html" target="_blank">Uncle Joe</a>. </span></div>
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<span style="font-kerning: none;">From the time I was old enough to carry a handful of bricks or move a filled wheelbarrow without assistance my mother’s eldest brother made certain to put me to work. He did not need a little kid working on his crew, but the man took his job as uncle (and godfather to me) very seriously.</span></div>
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<span style="font-kerning: none;">After my father died Uncle Joe became even more committed to watching out for me, and by the time he himself passed I had become a pretty decent laborer. I remember the last summer that I worked with my uncle, the one where I had finally gotten the hang of not just mixing but properly laying down fresh concrete. It was a fairly large bit of sidewalk on a job in downtown Brooklyn and Neil, my uncle’s best concrete man, hadn't made it in to work.</span></div>
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<span style="font-kerning: none;">“This one’s all yours, chief,” I heard that ever benevolent voice say from alongside me. “Time you took charge, don’t you think?”</span></div>
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<span style="font-kerning: none;">I was by no means in charge, of course, but did manage to lay down a respectable bit of sidewalk, with the patient guidance of a man that I loved as deeply as any other. </span><br />
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<span style="font-kerning: none;">I’m proud to have the smell of his sand and gravel and mortar living in my brain forever.</span></div>
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<span style="font-kerning: none;">My strongest scent memory by far involves my father. And a jar of Noxzema skin cream.</span><br />
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Every night, right around my bedtime, dad would be in the bathroom shaving. He always kept the door wide open and often could be heard saying this or that to my mother or to one of us boys. Before heading off to bed I would come up behind my father and tap on his leg or on the small of his back. He’d turn and bend down so that I could reach up and kiss him goodnight. His skin was smooth and moist and warm—and strongly smelling of Noxzema skin cream, his prefered beard-softening elixir.<br />
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It was my favorite daily ritual; I looked forward to it each and every evening.</div>
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<span style="font-kerning: none;">On the early morning that my father died, </span>the firemen and EMTs carried his body from our kitchen floor and into his and my mother's bedroom, where it would lay, covered in a clean bedsheet, until the undertaker came to collect it. As the rescue team carrying dad brushed past me, unsuccessfully attempting to shield a young boy's view, I could swear that I smelled the Noxzema that dad had shaved with only hours before.</div>
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It’s been 50 years since I last kissed my father goodnight, and I can still smell the Noxzema today.<br />
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I mean right now, at this minute, right here.<br />
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I can summon the aroma at will. Anytime. Anywhere. Just try me.<br />
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There it goes now.</div>
Mister Meatballhttp://www.blogger.com/profile/08894424419777471903noreply@blogger.com2tag:blogger.com,1999:blog-3515095700241511531.post-35229653647441769602019-06-05T11:42:00.001-04:002019-06-05T11:42:39.025-04:00Men and their gardens<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfx4EKAphIMSiEaznB4lpvN5a56bjBAzcq4N3_ZA7b32Sk7U185DFEiBGeKNvraKLudqytoUsMNF9jotCLiM9FMYMLDsn6TvcRjRY3x3cZioYTz4y8y0i9ZwDFO5DcndjRXu-CxNRwpEI/s1600/Raffio-12.jpeg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfx4EKAphIMSiEaznB4lpvN5a56bjBAzcq4N3_ZA7b32Sk7U185DFEiBGeKNvraKLudqytoUsMNF9jotCLiM9FMYMLDsn6TvcRjRY3x3cZioYTz4y8y0i9ZwDFO5DcndjRXu-CxNRwpEI/s400/Raffio-12.jpeg" width="400" /></a><br />
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I come from a long line of earth tenders. A very long line.<br />
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That's Mister Bua you see there, grandfather to several of my cousins. He and Mrs. Bua lived in the ground floor apartment of Uncle Joe's house on Berriman Street in Brooklyn. A general contractor by trade, my uncle bought the property because it had enough room for his red dump truck and assorted building materials, space for lots of family cookouts in the summer, plus a good-sized garden where he could grow vegetables.<br />
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The tree that Mister Bua is tending is a fig tree, a healthy one too. The trellis on the left is for a squash-type vegetable that we call <a href="https://mistermeatball.blogspot.com/2010/09/googootz.html" target="_blank">googootz</a> (here's <a href="https://mistermeatball.blogspot.com/2010/09/googootz.html" target="_blank">a link</a> that explains), and the vast majority of the plants that I see are tomato plants.<br />
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I do not see a single weed. If you are at all familiar with vegetable gardening then you are likely as awestruck by this as I.<br />
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In a week or two I will have my own garden, a 24'x24' plot of earth, fully planted. Like my uncle and Mister Bua, along with many other men I grew up admiring for their skill and loving for their generosity of spirit, tending to a garden in summer is a need, not a choice. If I didn't have to nurse my fig trees (four now), tomatoes (a couple dozen plants, at least), googootz (always a crapshoot), garlic (230 or so this time around) and assorted other things I really do not know what else I would be doing from mid-June until September.<br />
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I know this may sound silly, or at the very least quaint, but looking at this photograph of Uncle Joe's garden makes me all kinds of weepy. Go ahead and click on the picture, enlarge it and really take a good long look. Mister Bua, <a href="https://mistermeatball.blogspot.com/2012/09/mister-buas-cornbread.html" target="_blank">a sweet man with a kind heart</a>, is exactly where he wants to be at this moment and doing exactly what he needs to be doing. Every single thing coming out of the ground is lush and beautiful, tended to by men who care deeply for them. Hell, even the sheets drying patiently on the clothesline, possibly Cousin Ursula's, Mister Bua's granddaughter, make me nostalgic.<br />
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Things just could not be more perfect.Mister Meatballhttp://www.blogger.com/profile/08894424419777471903noreply@blogger.com0tag:blogger.com,1999:blog-3515095700241511531.post-29760848366243713292019-05-08T18:21:00.000-04:002019-05-09T06:17:04.387-04:00The last (and first) supper<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggfdXL9WO8SZ1B4Y65Q9b2LbRPm5szd-crIqTR4ocQ4LFmpJXSdBUo6xcKt-BW6Ard9ZJ3gf-c7E3z_FdTk8KMZ4zmdH2stcUNvv5VhCNcSWgJl_tNrYTr_AnOJuV4PWs4o031mB4atzs/s1600/5211171525_5906748a41_b.jpeg" imageanchor="1"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggfdXL9WO8SZ1B4Y65Q9b2LbRPm5szd-crIqTR4ocQ4LFmpJXSdBUo6xcKt-BW6Ard9ZJ3gf-c7E3z_FdTk8KMZ4zmdH2stcUNvv5VhCNcSWgJl_tNrYTr_AnOJuV4PWs4o031mB4atzs/s400/5211171525_5906748a41_b.jpeg" width="400" /></a><br />
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Only once did my parents take me and my two brothers to a restaurant. It was on a Sunday afternoon, sometime after 1 o'clock, after dad had closed our family's fountain service store in Brooklyn for the day. Sunday afternoons were the only time he had off.<br />
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I remember my father putting on a suit and tie and my mother one of her nicest dresses and even a big hat. I don't recall what my brothers and I wore, but likely we were dressed in sport coats and good slacks that my mother had bought for us at one of the many clothing shops along Pitkin Avenue.<br />
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We left our second-floor apartment on Liberty Avenue in East New York, walked down the street to Shepherd Avenue, then all the way up to Atlantic Avenue, where the 22 bus ran through much of Brooklyn and deep into Queens.<br />
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We didn't own a car. I never saw my father behind the wheel of any vehicle, in fact, and my mother never learned how to drive.<br />
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I can't say exactly how old I was at the time but as dad passed shortly after I became a teenager my guess would be eleven or twelve. The only food I knew at the time was what my Italian-American mother and all of my Italian-American aunts and uncles cooked.<br />
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Other than inside my (very) extended family's homes there were only two other places where I had sampled any foods at all: Sal Abbraciamento's restaurant a block away from our apartment, where we would sometimes get a take out pizza; and the White Castle around the corner on Atlantic and Shepherd, where a little square burger cost five cents, or maybe it was six.<br />
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Dressing up and getting on a city bus to go and eat at a "fancy" restaurant in Richmond Hill, Queens, was about the most exotic thing that my pre-teen head could wrap itself around. And only barely.<br />
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Westfal's was what you might call a "continental" restaurant, around a 30-minute bus ride away. It was at the corner of Atlantic and 111th Street, about a block from the bus stop, which itself was right in front of the Boy's Club. I remember getting off the bus and being impressed by the Club's massive white brick building and wondering about what kinds of things might go on inside. I never did find out.<br />
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I'm pretty certain that all of us were at least a little nervous about being inside a place like Westfal's. The menu had nothing on it that I knew, except for maybe a steak or a baked potato. No manicotti, no ziti, no tomato sauce, not a meatball or a sausage or an eggplant in sight.<br />
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When it was my turn to order I silently and reluctantly pointed at a strange-sounding item on the intimidating menu. "The duck then," I heard the waiter say. "Very good."<br />
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Actually, it wasn't. The meat was so tough and hard to chew that most of it wound up hidden underneath the other stuff that went unfinished on my plate.<br />
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I didn't eat duck again until I was almost 30.<br />
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And the five of us never stepped foot inside another restaurant together again.<br />
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Several years back I got word that an old family friend had passed and that the wake was being held not in Brooklyn but in Richmond Hill. It had been a long while since I'd had a reason to be in this part of Queens. And so you can imagine my surprise when the funeral home turned out to be housed in the exact same space where my parents had taken my brothers and me for our first—and only—restaurant meal together.<br />
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Standing outside the funeral home, I reminisced with some old friends about that Sunday afternoon at Westfal's with my parents and brothers.<br />
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"What was the occasion?" one wondered matter of factly. "A bus trip all the way out here, wearing your Sunday best no less. Must have been to celebrate something special, right?"<br />
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And just like decades earlier, when the fancy restaurant's waiter had pressed me to decide what to order for Sunday supper, I was completely and hopelessly flummoxed, unable to speak a word.<br />
<br />
After what felt like a very long period of embarrassing silence, in front of old friends I had not seen in several years, all I could manage to say was, "I have no idea."<br />
<br />
Which surprised me as much as it did them.<br />
<br />
It still does.Mister Meatballhttp://www.blogger.com/profile/08894424419777471903noreply@blogger.com5tag:blogger.com,1999:blog-3515095700241511531.post-10883260348027113742019-04-24T10:16:00.001-04:002019-04-24T10:16:21.615-04:00Veal & mortadella agnolotti<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigk7HlHKHodWhlnbiMWi1h1tdfK34CV6qSpK-jNkgYotgPEQgR2RVeH8F48apyslUNv-bdf0JLXUOHDa2wu1YVjt7F1Se4Gg2shfMof9yq0NbpOjEttuGs3Pb1jCw1ZrfnKgwIivh6I1U/s1600/DSC_0023.jpeg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigk7HlHKHodWhlnbiMWi1h1tdfK34CV6qSpK-jNkgYotgPEQgR2RVeH8F48apyslUNv-bdf0JLXUOHDa2wu1YVjt7F1Se4Gg2shfMof9yq0NbpOjEttuGs3Pb1jCw1ZrfnKgwIivh6I1U/s400/DSC_0023.jpeg" width="400" /></a><br />
<br />
Most of the <a href="http://mistermeatball.blogspot.com/2019/01/how-to-make-mortadella.html" target="_blank">homemade mortadella</a> we made around the holidays got sliced up (nice and thin!) and eaten as-is. But not all of it.<br />
<br />
The stuff makes a fine ingredient for a pasta filling, you know. And this filling is the best to come out of our recent batch of mortadella.<br />
<br />
Of course, you don't <i>have</i> to <a href="http://mistermeatball.blogspot.com/2019/01/how-to-make-mortadella.html" target="_blank">make your own mortadella</a> to put these agnolotti together. Just go out and buy some of the stuff and get to work.<br />
<br />
Now.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcBTkivzTimJPiPL0e27e-0XPqyqQDyFRV6d5OgQG1hiZ-RFf9N2vMe62E1RffqfcaRk9pMJxphwFxaWaGZScdobOI-b79Reg5y3-rGAjt-sVo1uUV-fsX5ZM3nAOVJfDt_xpzZ0uKDfk/s1600/DSC_0004.jpeg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcBTkivzTimJPiPL0e27e-0XPqyqQDyFRV6d5OgQG1hiZ-RFf9N2vMe62E1RffqfcaRk9pMJxphwFxaWaGZScdobOI-b79Reg5y3-rGAjt-sVo1uUV-fsX5ZM3nAOVJfDt_xpzZ0uKDfk/s400/DSC_0004.jpeg" width="400" /></a><br />
<br />
Melt 3 tablespoons of butter in around a tablespoon of olive oil.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLq5x_31cecSoFvL55UmyuYJJ1v_ZQSueIfCGceBBM_XpJS3hVlIyH_zBnLysMdjMZE3vyLv2VujZ_pkN_BHGnD37r6t8SOSk3jt5VZsdDnInF2nONaAn3N_CiksWNG-eSEM5AnQfYnNU/s1600/DSC_0009.jpeg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLq5x_31cecSoFvL55UmyuYJJ1v_ZQSueIfCGceBBM_XpJS3hVlIyH_zBnLysMdjMZE3vyLv2VujZ_pkN_BHGnD37r6t8SOSk3jt5VZsdDnInF2nONaAn3N_CiksWNG-eSEM5AnQfYnNU/s400/DSC_0009.jpeg" width="400" /></a><br />
<br />
Add 1 pound ground veal.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLq5x_31cecSoFvL55UmyuYJJ1v_ZQSueIfCGceBBM_XpJS3hVlIyH_zBnLysMdjMZE3vyLv2VujZ_pkN_BHGnD37r6t8SOSk3jt5VZsdDnInF2nONaAn3N_CiksWNG-eSEM5AnQfYnNU/s1600/DSC_0009.jpeg" imageanchor="1"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ZzF44QfNh2nfIemEO14B_javnJy-yAtPVY0z4Yi-R6rrjOdtL2xArFdrr60_vvCv88y-GEAPoEbgyk9RBdQA1dS3JM6fNN4VVSlBeYPxFL2WHuCqjFxYtsJnDaw5OsLll2qZ3z7Bazo/s1600/DSC_0019.jpeg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ZzF44QfNh2nfIemEO14B_javnJy-yAtPVY0z4Yi-R6rrjOdtL2xArFdrr60_vvCv88y-GEAPoEbgyk9RBdQA1dS3JM6fNN4VVSlBeYPxFL2WHuCqjFxYtsJnDaw5OsLll2qZ3z7Bazo/s400/DSC_0019.jpeg" width="400" /></a><br />
<br />
Once the veal has browned a bit add 1/3 cup or so of either white wine or vermouth and turn up the heat.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQgHk8aA88h_w224VWbNKNIKZbuva9Y02it_pZ6fT7yhs1HpXDz-XJfgh4meUXEw3H2JKJgWJIXWS9EXOdtnivZ_QXPfdh_vzMHb7DwM6jaE0K1qlKHNH5A5hySQ71CrwRPgc1BVwV6I/s1600/DSC_0032.jpeg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQgHk8aA88h_w224VWbNKNIKZbuva9Y02it_pZ6fT7yhs1HpXDz-XJfgh4meUXEw3H2JKJgWJIXWS9EXOdtnivZ_QXPfdh_vzMHb7DwM6jaE0K1qlKHNH5A5hySQ71CrwRPgc1BVwV6I/s400/DSC_0032.jpeg" width="400" /></a><br />
<br />
Allow the wine to evaporate, then turn off the heat and let the veal cool a bit.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1NWAQPULJwY5Xuiw3jDXsVJEK06Oj6YmbfVbrPSVDYvSwxwz21ACAuTmGvnPMnzaCUbfP8WYJITxHtDAKfB4bQ_Upm8mYrEfA8R95hJWoVW1amUxtr_P5-9ifIqAP2HH9FMNNYx_VdDM/s1600/DSC_0036.jpeg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1NWAQPULJwY5Xuiw3jDXsVJEK06Oj6YmbfVbrPSVDYvSwxwz21ACAuTmGvnPMnzaCUbfP8WYJITxHtDAKfB4bQ_Upm8mYrEfA8R95hJWoVW1amUxtr_P5-9ifIqAP2HH9FMNNYx_VdDM/s400/DSC_0036.jpeg" width="400" /></a><br />
<br />
Dice 1/4 pound of mortadella (makes no difference if you use a hunk or slices).<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsLX3_OSoZzDQHLDXPMsl1_r2t-pPxAeWzsPmym5LuJdZQLNkazP904cXSt9InxrNoRpWW20KaNZlUyuuOZT52BFimNG9LsNuBtHPz41VIBO63e4OnV_6ARqp7k3m7LuOFoR3vO6XEYcI/s1600/DSC_0031.jpeg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsLX3_OSoZzDQHLDXPMsl1_r2t-pPxAeWzsPmym5LuJdZQLNkazP904cXSt9InxrNoRpWW20KaNZlUyuuOZT52BFimNG9LsNuBtHPz41VIBO63e4OnV_6ARqp7k3m7LuOFoR3vO6XEYcI/s400/DSC_0031.jpeg" width="400" /></a><br />
<br />
In a food processor add the veal, mortadella, 1/2 cup Parmigiano-Reggiano and one egg, then process until completely blended.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6R9B5NZZ9kHljyLoosnXCS4eycyZE9O-V4WpG_Le4-XOo5A7LK8uB2Ex174ci_NGhCS6WymfYls5l7QqWe-6r7jE4s3yFPSshjvAOXsmWC-jfFMoNlux5Nb3HHKQbTd5yORk67bcfU20/s1600/DSC_0059.jpeg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6R9B5NZZ9kHljyLoosnXCS4eycyZE9O-V4WpG_Le4-XOo5A7LK8uB2Ex174ci_NGhCS6WymfYls5l7QqWe-6r7jE4s3yFPSshjvAOXsmWC-jfFMoNlux5Nb3HHKQbTd5yORk67bcfU20/s400/DSC_0059.jpeg" width="400" /></a><br />
<br />
Taste and adjust seasoning as you like. (You could add more cheese, or a little salt, perhaps a dash of nutmeg.)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhURhLDKujXXTiIr8fRdEz5qGpbleX8wX521-WkVGE1nGSLMnCsBHTxDvC3KsoYlKfHgGg0pb4E2H5Uw48CRqCmOqWIH9G5BSWbUEw_iO6uX5oSJa0-HyTHPu_czkO_IxG61oxEKaNPdd4/s1600/DSC_0003.jpeg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhURhLDKujXXTiIr8fRdEz5qGpbleX8wX521-WkVGE1nGSLMnCsBHTxDvC3KsoYlKfHgGg0pb4E2H5Uw48CRqCmOqWIH9G5BSWbUEw_iO6uX5oSJa0-HyTHPu_czkO_IxG61oxEKaNPdd4/s400/DSC_0003.jpeg" width="400" /></a><br />
<br />
Instead of using a pastry bag I always put my pasta fillings in a strong plastic bag that can be thrown away after I'm finished. (Of course, you'll need to cut the tip off in order to allow the filling to be squeezed out.)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyYskwghA6pPzMI930j5nwnxNajU20Dy8bB8aOCuLPipXBvVeXuUc9zm7_pjYJ7BZKf-JTVmWpt_fbCN6MP8f3sO9OzpXUXmiRvmKlWsrxLhlfc2aPcewPeySDxJd1VGhJVYA4qK7uwbs/s1600/DSC_0007.jpeg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyYskwghA6pPzMI930j5nwnxNajU20Dy8bB8aOCuLPipXBvVeXuUc9zm7_pjYJ7BZKf-JTVmWpt_fbCN6MP8f3sO9OzpXUXmiRvmKlWsrxLhlfc2aPcewPeySDxJd1VGhJVYA4qK7uwbs/s400/DSC_0007.jpeg" width="400" /></a><br />
<br />
Roll out your pasta dough on the thin side and around 3 or 4 inches wides.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs14zuBke5CsYfhENcBV8C5943XaosN5cpX0oCpIJTVbkv2_H7tltyXehnD2VFXlQHjuopKrP3vdYyEE89DuASrN7NxBA1gSzN1FeySqOAerSHKt680hSbncZE-4bs5y-ndedviidJuE8/s1600/DSC_0017.jpeg" imageanchor="1"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs14zuBke5CsYfhENcBV8C5943XaosN5cpX0oCpIJTVbkv2_H7tltyXehnD2VFXlQHjuopKrP3vdYyEE89DuASrN7NxBA1gSzN1FeySqOAerSHKt680hSbncZE-4bs5y-ndedviidJuE8/s400/DSC_0017.jpeg" width="400" /></a><br />
<br />
If your dough is very moist you can skip this step; otherwise brush a little egg wash along the far edge before rolling the dough around the filling.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr7LkPpf-mEwpFfzXg2hv-7DAfUiQM33vKSuBeo2vhOh-VSuh_slsVGMLWTURU6K5AxK8bjZ16jtg5rclin4Mz8TYRzxPwzekXikJN4aSKK6XLzTZAn4JgTXMGFxDhXUxFhyphenhyphen9RslZaqDo/s1600/DSC_0033.jpeg" imageanchor="1"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr7LkPpf-mEwpFfzXg2hv-7DAfUiQM33vKSuBeo2vhOh-VSuh_slsVGMLWTURU6K5AxK8bjZ16jtg5rclin4Mz8TYRzxPwzekXikJN4aSKK6XLzTZAn4JgTXMGFxDhXUxFhyphenhyphen9RslZaqDo/s400/DSC_0033.jpeg" width="400" /></a><br />
<br />
Use your finger to press down and form the individual agnolotti (I made these on the longish side, but smaller works great too).<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPnTrA2nSWj0uODFuOX-8COYyiU6YDOpC1HESmHXecRtKbbsqCFtdxPB-WSM2732JY3Pv6HI-7FxSHJV1BaG748BdhREqo0l0-vdtsmf8LIUZ_ReKL5NTmBt9lI7jCgxV8BiHIaWalIEY/s1600/DSC_0035.jpeg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPnTrA2nSWj0uODFuOX-8COYyiU6YDOpC1HESmHXecRtKbbsqCFtdxPB-WSM2732JY3Pv6HI-7FxSHJV1BaG748BdhREqo0l0-vdtsmf8LIUZ_ReKL5NTmBt9lI7jCgxV8BiHIaWalIEY/s400/DSC_0035.jpeg" width="400" /></a><br />
<br />
This is basically what it will look like once you've worked your way along the entire roll.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAN8zNqTBdOOo4vXGZMKOunxXJKYGP4xqD6ai9aI8Kr5UI-P1OoWzLKYuKu7vi-VV4PJZJEMLjRYR8MjwrpC13ZEjOtCoyjATk9ttBw0LfSkL2kioB_Cq4eV9MZZpFiupXXkUO6li-Tzs/s1600/DSC_0039.jpeg" imageanchor="1"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAN8zNqTBdOOo4vXGZMKOunxXJKYGP4xqD6ai9aI8Kr5UI-P1OoWzLKYuKu7vi-VV4PJZJEMLjRYR8MjwrpC13ZEjOtCoyjATk9ttBw0LfSkL2kioB_Cq4eV9MZZpFiupXXkUO6li-Tzs/s400/DSC_0039.jpeg" width="400" /></a><br />
<br />
All that's left to do now is cut the individual agnolotti.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9xu_TPQftclPVoh6RYAI28V5tPHnhr_WgkNhjjbredDtn4t5B3gG2E34pzh73itTosX9WW7OpdDu-SpOqfG0e5sedBWOa_qnl3bzfViffkyPkB_Mw4XsmHd_PuWcESMBYhmXLeV3Llg8/s1600/DSC_0008.jpeg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9xu_TPQftclPVoh6RYAI28V5tPHnhr_WgkNhjjbredDtn4t5B3gG2E34pzh73itTosX9WW7OpdDu-SpOqfG0e5sedBWOa_qnl3bzfViffkyPkB_Mw4XsmHd_PuWcESMBYhmXLeV3Llg8/s400/DSC_0008.jpeg" width="400" /></a><br />
<br />
I boiled and served these in freshly made chicken broth (or <i>brodo</i>) and topped the agnolotti with grated Parmigiano-Reggiano and freshly ground black pepper. The reason I chose to go with a classic and simple <i>brodo</i> is so that the veal and mortadella filling can really stand out.<br />
<br />
And it did.<br />
<br />
Which is a very good thing.Mister Meatballhttp://www.blogger.com/profile/08894424419777471903noreply@blogger.com0tag:blogger.com,1999:blog-3515095700241511531.post-74719861605684517312019-02-13T12:49:00.000-05:002019-02-13T12:49:06.221-05:00Love stinks<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUHusB6x8MIifqsdRVotKjcy2C2s7Cenb7B2jOG0Veuut1zOHGYF5MHxq9rCW8OKjvhU9j_v-UmCMbWjN_k-GbCTW0oCuy24mw8uWpDnqaLEkUEyYCwHgwyF1Go08IR4FWYgXLTbwIEA8/s1600/theboys.jpeg" imageanchor="1"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUHusB6x8MIifqsdRVotKjcy2C2s7Cenb7B2jOG0Veuut1zOHGYF5MHxq9rCW8OKjvhU9j_v-UmCMbWjN_k-GbCTW0oCuy24mw8uWpDnqaLEkUEyYCwHgwyF1Go08IR4FWYgXLTbwIEA8/s400/theboys.jpeg" width="400" /></span></a><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">They don't call radio the "intimate medium" for nothing. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Unlike television or movies or even (gasp!) social media, listening to the radio provides the most personal gratification of any other form of entertainment. (If you don't believe me just look it up. Study after study has reached the same conclusion.)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">There's a downside to this intimacy, of course. Just ask the thousands of people who have come to know and genuinely love a man named Kenneth Green of Kearny, New Jersey. Radio intimates often refer to him by his "professional" name, X.Ray Burns.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">That's him in the holiday photograph above, in the Santa Clown outfit he was so fond of wearing and in the loving embrace of his lifelong friend and devoted companion Glen Jones, also a son of Kearny. For the better part of 30 years the pair has hosted a three-hour Sunday afternoon radio show </span><span style="font-family: "georgia" , "times new roman" , serif;">on the excellent non-commercial <a href="https://wfmu.org/" target="_blank">WFMU-FM</a> out of Jersey City, New Jersey. </span><span style="font-family: "georgia" , "times new roman" , serif;">The show is titled, aptly, </span><a href="https://wfmu.org/jones/jonesmain.html" style="font-family: georgia, "times new roman", serif;" target="_blank">The Glen Jones Radio Programme Featuring X.Ray Burns</a><span style="font-family: "georgia" , "times new roman" , serif;">. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Or so it has been.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Last Sunday, during the pair's regular weekly air slot as fate would have it, Kenneth Green died in a hospice facility not 30 miles from the WFMU studios, as his friend hosted their show alone. He was just 57 years old.</span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">I used to live in Jersey City. It's where I became aware of these enormously talented radio men. Since moving to Maine in the mid-1990s the Internet has allowed me to keep up with their weekly show. I religiously download each and every one of the three-hour broadcasts and listen to them during my morning walks. I have hundreds of their shows stored away in MP3 files. I suspect it will be some time before I can summon the courage to listen to any of them again.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<div style="margin: 0px;">
</div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Several years back, and through a series of unlikely and somewhat mysterious encounters, X.Ray and I became friends. The friendship started, as many modern ones do, on Facebook, but very quickly moved beyond that. A proud Scot (he once schooled me on where and how to purchase a kilt), X.Ray was too a great lover of Italian food and often peppered me with questions about my recipes and the foods that I love best. Ever sensitive and intelligent, the man devoured my stories about family and traditions, never missing an opportunity to respond to me in some way—and almost always sharing my writings with his thousands of listeners.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">I can honestly—and very proudly—say that no other individual has been a greater champion of this personal blog than Kenneth Green of Kearny, New Jersey. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">And that includes me.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">Back in November it became apparent that something might be terribly wrong. More and more often Glen hosted the show without his friend. Over time the music he played, always themed to his mood or circumstances surrounding us all, grew darker and more brooding, yearning even. When Ken and I exchanged our usual Thanksgiving greeting, it was loving, yes, but all too brief. Then somewhere around Christmastime he'd stopped communicating at all.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">As is my custom, I was not listening to last Sunday's broadcast live and so I did not hear Glen announce to the brotherhood of WFMU listeners that his best and dearest friend had slipped away. The MP3 file of the show now sits in my iPhone. I see it but cannot click and press play. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">I don't know that I ever will.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvqHlfNEUWOOz5P5PgocdO9Dz8G6nriWEUaRmmKZT9jpQp6cDNL1dKla2HZ3SzuDAWqxWTpID5sLEJc4u4HUexyispNX-mwneUDfhawXaqgBPh4oQPplDPBcApdn3jchg4ex0tQPRCF3U/s1600/xray.jpeg" imageanchor="1"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvqHlfNEUWOOz5P5PgocdO9Dz8G6nriWEUaRmmKZT9jpQp6cDNL1dKla2HZ3SzuDAWqxWTpID5sLEJc4u4HUexyispNX-mwneUDfhawXaqgBPh4oQPplDPBcApdn3jchg4ex0tQPRCF3U/s400/xray.jpeg" width="400" /></span></a><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Godspeed my beautiful friend. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">You were—and are—loved by many. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">The loss of you won't soon be overcome.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>Mister Meatballhttp://www.blogger.com/profile/08894424419777471903noreply@blogger.com5tag:blogger.com,1999:blog-3515095700241511531.post-38627156416693184872019-01-20T10:29:00.001-05:002019-01-20T10:29:31.179-05:008-hour pork belly<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNxD_DxrGbD1oqt5UfbZqb3sM6LZtCP3L0GbW_mv6Bw2fLgI1z3dmYWuv7KCSD2hyphenhyphenrv-FnDNr3cIQazJgV1j6PghN22_rArxXVAY9BkS_UVkyWA_n4z9Vx5awdSDIoAWPKr__s41rJNmE/s1600/DSC_0036+2.jpeg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNxD_DxrGbD1oqt5UfbZqb3sM6LZtCP3L0GbW_mv6Bw2fLgI1z3dmYWuv7KCSD2hyphenhyphenrv-FnDNr3cIQazJgV1j6PghN22_rArxXVAY9BkS_UVkyWA_n4z9Vx5awdSDIoAWPKr__s41rJNmE/s400/DSC_0036+2.jpeg" width="400" /></a><br />
<br />
I am a patient man.<br />
<br />
When my friend Fredo announced one recent morning that he would be driving from New York to my home in Maine later in the day, I decided that there are worse things than having the oven working all day on a low-and-slow roast to feed him for dinner.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiPwXWwahKTd-dnX4f8fZM9jAWZfJVBVlt2TX1thVJ7v-VxSt6C2yzw1-ucB58bi2Phw_CG50DRZQsBLUgHP09d1Z2tfMqrx2rfQdJ40j8vXhi3iSh3YRCdNsVnCwZMPDhYUlSlsA9InY/s1600/DSC_0036.jpeg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiPwXWwahKTd-dnX4f8fZM9jAWZfJVBVlt2TX1thVJ7v-VxSt6C2yzw1-ucB58bi2Phw_CG50DRZQsBLUgHP09d1Z2tfMqrx2rfQdJ40j8vXhi3iSh3YRCdNsVnCwZMPDhYUlSlsA9InY/s400/DSC_0036.jpeg" width="400" /></a><br />
<br />
This is just under 5 pounds of pork belly, skin off. I've liberally seasoned the meat side with kosher salt and freshly ground black pepper, then added chopped garlic, thyme and rosemary.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHpfeFWxNhaENmoX9-VXyrHdA0XHvFO9qrWrdydfA1Q0bCju4y_SWBPARje41Xwb7_hMh3F9w_zY98ZRXxgR5EEWsc6pjenN38l-BfGlGnw2MAeVeujTYksUzAHO1t107UCgJR2nBSNMk/s1600/DSC_0006.jpeg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHpfeFWxNhaENmoX9-VXyrHdA0XHvFO9qrWrdydfA1Q0bCju4y_SWBPARje41Xwb7_hMh3F9w_zY98ZRXxgR5EEWsc6pjenN38l-BfGlGnw2MAeVeujTYksUzAHO1t107UCgJR2nBSNMk/s400/DSC_0006.jpeg" width="400" /></a><br />
<br />
Layer the bottom of a fairly deep roasting pan with large hunks of celery, carrots and fennel, along with plenty of crushed garlic cloves and sprigs of thyme and rosemary.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrTLLFM9B26iYidpRaINLZ2lrO89rGlSlO_ZBhUAsj_x8gJ9O967nf112uOK-KX4GOdIKv1gts80P8lnLwzKCX70fdpF-9uUyp_1fedOqNoGvcU8xhnUGTi3frKjgA8eAXeRDjRXaRbcY/s1600/DSC_0062.jpeg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrTLLFM9B26iYidpRaINLZ2lrO89rGlSlO_ZBhUAsj_x8gJ9O967nf112uOK-KX4GOdIKv1gts80P8lnLwzKCX70fdpF-9uUyp_1fedOqNoGvcU8xhnUGTi3frKjgA8eAXeRDjRXaRbcY/s400/DSC_0062.jpeg" width="400" /></a><br />
<br />
Roll and tie the pork belly, place it over the vegetables and herbs, then add a generous amount of white wine and/or broth (I used nearly a bottle of chenin blanc and homemade chicken stock).<br />
<br />
Cover with aluminum foil and place in the oven pre-heated to 225 degrees F.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgjW_rU8YyCKfU102Kkj2ULvEC34XXW2kHeuGoQxqeFkOsuNMcpVKFixe4IJeQT8f9Uvr1Gs9pklr_2PyoeBQIORSXzwSdq3Yq_WIqmsftwuzMnuAkpiEELzD6llpDxKVI2LhX6J-RuH4/s1600/DSC_0003.jpeg" imageanchor="1"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgjW_rU8YyCKfU102Kkj2ULvEC34XXW2kHeuGoQxqeFkOsuNMcpVKFixe4IJeQT8f9Uvr1Gs9pklr_2PyoeBQIORSXzwSdq3Yq_WIqmsftwuzMnuAkpiEELzD6llpDxKVI2LhX6J-RuH4/s400/DSC_0003.jpeg" width="400" /></a><br />
<br />
Every so often make sure to baste the belly. I did every half hour or so.<br />
<br />
At around the 6-hour mark I removed the aluminum foil and turned the heat up to around 350 degrees F.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguA5vIskoiwssphDptlrNvs1Jwb2jg8v6TE-s_5H6EuzziCAFjrYadGBgNir-av0vIkRQntLQNef4aGIQ96ebwct0CZz6teM8F3FlpgDlD6lWaqjUSTe1HnSmIlhwgqUN_nnv9g9DSGaw/s1600/DSC_0008.jpeg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguA5vIskoiwssphDptlrNvs1Jwb2jg8v6TE-s_5H6EuzziCAFjrYadGBgNir-av0vIkRQntLQNef4aGIQ96ebwct0CZz6teM8F3FlpgDlD6lWaqjUSTe1HnSmIlhwgqUN_nnv9g9DSGaw/s400/DSC_0008.jpeg" width="400" /></a><br />
<br />
And after another couple hours (that's 8 total, if you're counting) this is what I wound up with.<br />
<br />
Fredo had just arrived from his journey and so we enjoyed cocktails and then a first course while the pork belly rested a bit.<br />
<br />
That was around the time that my friend shocked and delighted me by revealing the true nature of his visit. He had overheard me bemoaning the lack of my favorite morning baked good in the place that I live, and made it his duty to lend an assist.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMZe0TynsDQhJu7rcUGq3EaXhJ4IIo-L9W4h9J9SSUQtEkP6OSXRbG92ZPT5GhjghdAgDQH3jlx2P0UjaZygJgiS2jM1JMtU55uctdPg0Q8h_k2rMel06i003aVnFJAYx0L3OGbFOuudI/s1600/IMG_7581.jpeg" imageanchor="1"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMZe0TynsDQhJu7rcUGq3EaXhJ4IIo-L9W4h9J9SSUQtEkP6OSXRbG92ZPT5GhjghdAgDQH3jlx2P0UjaZygJgiS2jM1JMtU55uctdPg0Q8h_k2rMel06i003aVnFJAYx0L3OGbFOuudI/s400/IMG_7581.jpeg" width="400" /></a><br />
<br />
These are some very fine New York bialys, and the very excellent friend who delivered them to me.<br />
<br />
Grazie Fredo!Mister Meatballhttp://www.blogger.com/profile/08894424419777471903noreply@blogger.com2tag:blogger.com,1999:blog-3515095700241511531.post-2251044219988336002019-01-10T15:33:00.002-05:002019-01-10T15:33:59.963-05:00Toni's Portuguese sweet bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwmJJrqE3GFIoWZxsiMcPPtL1JoMhf9HgdG3sKVyZxJQhBHitkeaOP96FD84n1pcOqXis93VDwZS7K2lMYSnpuSZV_grYVfOBpATg6a1LgjBRpTBg5Z1CM0UZvoonM56-_SmXBox-lwLA/s1600/DSC_0003.jpg" imageanchor="1"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwmJJrqE3GFIoWZxsiMcPPtL1JoMhf9HgdG3sKVyZxJQhBHitkeaOP96FD84n1pcOqXis93VDwZS7K2lMYSnpuSZV_grYVfOBpATg6a1LgjBRpTBg5Z1CM0UZvoonM56-_SmXBox-lwLA/s400/DSC_0003.jpg" width="400" /></span></a><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">I wish that I had baked this bread before Toni passed. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">She would have gotten a big kick out of it.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Truth is, I have never baked Toni's <i><a href="https://en.wikipedia.org/wiki/Portuguese_sweet_bread" target="_blank">massa sovada</a></i>. The Portuguese sweet bread that you see here was a gift from Toni's daughter, Theresa. She surprised me with it last weekend in New Bedford, Massachussetts, after dinner at a fine Portuguese restaurant where a group of friends gather once a year.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG4aNOnCtMTq9afPr7G4TUmqu-qIxAdaNM41JQ4LgSHRTqu3WocXreo9y3GPLAsxZ5hhHlKEUrrNALtOiUdrp0ozQUNBaCIqAoCcWGnHIusQNunIE24JmSgUYupwGHxP6qlVJMmuaCwmE/s1600/DSC_0033.jpg" imageanchor="1"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG4aNOnCtMTq9afPr7G4TUmqu-qIxAdaNM41JQ4LgSHRTqu3WocXreo9y3GPLAsxZ5hhHlKEUrrNALtOiUdrp0ozQUNBaCIqAoCcWGnHIusQNunIE24JmSgUYupwGHxP6qlVJMmuaCwmE/s400/DSC_0033.jpg" width="400" /></span></a><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">I'm trying to figure out a way to sufficiently thank Theresa for her thoughtful gift. But keep coming up woefully short on commensurate ideas.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Though available in Portuguese communities year round <i>massa sovada</i> is often associated with religious holidays, particularly Christmas and Easter. The bread is not unlike the sweet breads that we Italians prepare around the holidays. In fact, they are nearly identical.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Toni had sent me her recipe some time ago, hoping that I might try making the sweet bread for myself. She'd once mailed me her recipe for <a href="http://mistermeatball.blogspot.com/2015/02/tonis-baccala.html" target="_blank">salt cod with cauliflower & potatoes</a> and when I prepared it — <a href="http://mistermeatball.blogspot.com/2015/02/tonis-baccala.html" target="_blank">and even put the recipe on the blog</a> — Theresa told me that her mother was completely thrilled to have been acknowledged in so public a fashion.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">I'm certain that Toni was hoping for a similar experience when she sent me her <i>massa</i> recipe, and had reason to be hopeful based on our past experiences together.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">But I am not a bread baker. The idea of tackling Toni's <i>massa</i> recipe thoroughly intimidated me, and so this very sweet old lady's hand-written correspondence stayed tucked away where I could at once access and ignore it at the same time.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">When I heard that she had died last year, Toni's letter and bread recipe were only feet away in a pile of papers atop my desk. I quickly thumbed through the stack and read through Toni's letter again, with a mix of sadness and guilt for having let her down. I kept the letter where I could see it for a week or two, but then it disappeared into the pile again, neglected as in the past.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Until now.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDyL1ykqxf302o_jtltE3xA6VMYavDFyX64XvzJ-XdasScRpX37Vu8KNENPxawfvWN4fZ9bpOjXSVfCPY5qpDe-AX49X6_3-NvhqwkH7xPGyWvtBkYeYBxn6LxxGCkxCCw-jY7FbE5xtw/s1600/IMG_2370.jpg" imageanchor="1"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDyL1ykqxf302o_jtltE3xA6VMYavDFyX64XvzJ-XdasScRpX37Vu8KNENPxawfvWN4fZ9bpOjXSVfCPY5qpDe-AX49X6_3-NvhqwkH7xPGyWvtBkYeYBxn6LxxGCkxCCw-jY7FbE5xtw/s400/IMG_2370.jpg" width="400" /></span></a><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">I'm sorry that I wasn't man enough to try your <i>massa</i> recipe, Toni.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">But somebody out there is going to give it a go now that you'e shared it with them. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">I just know it.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: medium;">Toni's <i>massa sovada</i></span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;">(<i>Not being a baker I found this recipe a bit confusing. But as it was written in Toni's hand I am reluctant to amend it. Perhaps those with more experience will find greater clarity in Toni's instructions. She would have liked that, I am sure.</i></span><i><span style="font-family: "georgia" , "times new roman" , serif;">)</span></i><br />
<i><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i>
<span style="font-family: "georgia" , "times new roman" , serif;">5 lbs. all-purpose flour</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 cups sugar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 yeast cakes</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">12 extra large eggs, well beaten</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup lukewarm water</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 cups lukewarm milk</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Dissolve yeast in water and set aside</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Mix the sugar and eggs together and then add to the milk; mix until sugar is dissolved</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Add the mixture to the flour and yeast and incorporate</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Lastly, add melted butter (approx. two sticks) and incorporate</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Cover and let rise until doubled</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Divide into 5 greased bread pans and let rise 2 to 3 hours</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Bake at 350 degrees F for 35-40 minutes</span>Mister Meatballhttp://www.blogger.com/profile/08894424419777471903noreply@blogger.com2tag:blogger.com,1999:blog-3515095700241511531.post-88627091403848173442019-01-03T14:30:00.001-05:002019-01-04T05:40:02.202-05:00How to make mortadella<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTPIq5024inYCZCM25T5jj_z2RvKiBpDDuIFCbkttHD2SakagJQYnVmWqIthQA6-50gjrVmYPAP-Oky732qdLzMOecqPevzkMhVoUA-xEnd1RU9shj6EYW_M-rnsSujVPfwLZB07mBGbQ/s1600/DSC_0003.jpg" imageanchor="1"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTPIq5024inYCZCM25T5jj_z2RvKiBpDDuIFCbkttHD2SakagJQYnVmWqIthQA6-50gjrVmYPAP-Oky732qdLzMOecqPevzkMhVoUA-xEnd1RU9shj6EYW_M-rnsSujVPfwLZB07mBGbQ/s400/DSC_0003.jpg" width="400" /></a><br />
<br />
I've waited a long time for this.<br />
<br />
Every year that the entire crew gathers together at my house, for a weeklong visit between Christmas and New Year's, I say the same thing.<br />
<br />
"How about we make us some mortadella this year?"<br />
<br />
And, well... You are familiar with the expression "crickets," yes?<br />
<br />
Tom always finds this an ideal time to shut his eyes and pretend to be asleep (even when standing upright and carrying a drink in his hand). Beth Queen of Bakers often rushes to check what's cooking in the oven, despite the oven's not even being in use. Scott and Giovani's iPhones suddenly turn silent and out of text range. My (long-suffering) Associate, ever the practical member of the group, simply ignores me altogether.<br />
<br />
Not this time.<br />
<br />
Weeks before our annual gathering this year I circulated the following missive:<br />
<br />
<i>Per my repeated (and, to date, scorned) appeals to enlist your assistance in the manufacture and distribution of an authentic Mortadella di Bologna, you are hereby informed that:</i><br />
<i><br /></i>
<i>Your aid in this project is considered mandatory and non-negotiable. </i><br />
<i><br /></i>
<i>In other words, this is no longer a democracy. </i><br />
<i><br /></i>
<i>Deal with it.</i><br />
<i><br /></i>Ever the consensus builder I provided my friends <a href="https://www.meatsandsausages.com/sausage-recipes/mortadella-bologna" target="_blank">an authentic recipe</a> with which to familiarize themselves, as well as <a href="https://www.youtube.com/watch?v=gZZ8TNZCj5s" target="_blank">a video based on that recipe</a>.<br />
<br />
The ingredients were awaiting their arrival. I allowed them a good night's sleep, but in the morning it was time to go to work.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHNadko3BzT71vrYRLWj8IwFn1Ui06zDCyqsnn_cgHLzHKbF-nRIWPIMe3Idj9ds09gNb-L-lw0xNsWIXmVCxfPK96QiAE7XbWnkllbxdxK89wXk-sMljNBOVqUryUf-ex-uibElaw2Lc/s1600/DSC_0010.jpg" imageanchor="1"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHNadko3BzT71vrYRLWj8IwFn1Ui06zDCyqsnn_cgHLzHKbF-nRIWPIMe3Idj9ds09gNb-L-lw0xNsWIXmVCxfPK96QiAE7XbWnkllbxdxK89wXk-sMljNBOVqUryUf-ex-uibElaw2Lc/s400/DSC_0010.jpg" width="400" /></a><br />
<br />
Mortadella is, to put it simply, a giant cured pork sausage. Its main ingredients are lean pork (here we have two boneless pork loin roasts weighing in at a little over 3 1/2 pounds combined); 1 pound of pork belly; and 1/2 pound of pork back fat. (The complete list of ingredients is printed at the end.)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNydIqgprxUVw4bHBYU7NCDMgjVaGFEMIFXJ0c4XK4wmzqgGTFB0e1E7RZ-x1iK4qxY0SOG7fUHfoVZGTZybZZj_33l6TWtUh-V0_3Qg0r-55AeLdxiz7QSTtRBZ2rxqfQEj0Kc71CijE/s1600/DSC_0008.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNydIqgprxUVw4bHBYU7NCDMgjVaGFEMIFXJ0c4XK4wmzqgGTFB0e1E7RZ-x1iK4qxY0SOG7fUHfoVZGTZybZZj_33l6TWtUh-V0_3Qg0r-55AeLdxiz7QSTtRBZ2rxqfQEj0Kc71CijE/s400/DSC_0008.jpg" width="400" /></a><br />
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Grinding meat is always easier when it's ice cold, or even frozen. Cut all the meat into slices and place in the freezer for a good couple hours. At the same time start getting your grinding equipment as cold as possible. (I put the whole grinding attachment to our KitchenAid mixer in the freezer.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6SmwnRp5LMFSMazRZ5y4HDvqmlWY1wHAEpJLQroQ3om6-SNDeZiYD6nIn33mSvr6s9VtBkDFMOOXPfWYe9jVOXrBpdf-XUWqCwMYYshJVfEr0YtREfQCp5wap1lYTT_LLmwsEWzHWml0/s1600/DSC_0018.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6SmwnRp5LMFSMazRZ5y4HDvqmlWY1wHAEpJLQroQ3om6-SNDeZiYD6nIn33mSvr6s9VtBkDFMOOXPfWYe9jVOXrBpdf-XUWqCwMYYshJVfEr0YtREfQCp5wap1lYTT_LLmwsEWzHWml0/s400/DSC_0018.jpg" width="400" /></a><br />
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Mix together 1/2 cup of red wine and 1/2 cup of water and place in the freezer as well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAeCceKtSXDt6BiBbVt5JKzgvtjtoVvd_fBMCGnRozSQfOi20QdeP-UdPjmzhlqfkiPF9C-EV0-ygfvezLjBzR0Qt5CJkOJ5NRsiXmrE6FjY_-PoLuFcdpq10YTtIgQ8lm3Kl3N6UPUiE/s1600/DSC_0039.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAeCceKtSXDt6BiBbVt5JKzgvtjtoVvd_fBMCGnRozSQfOi20QdeP-UdPjmzhlqfkiPF9C-EV0-ygfvezLjBzR0Qt5CJkOJ5NRsiXmrE6FjY_-PoLuFcdpq10YTtIgQ8lm3Kl3N6UPUiE/s400/DSC_0039.jpg" width="400" /></a><br />
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When the lean pork and pork belly are nearly frozen remove them from the freezer, cut them into cubes and mix together. DO NOT add the back fat at this time; it will be cut into cubes later on but it will not ever be ground.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_pOri0P0OhNckAwz2dgVlbICC57xZ1NN1GZpF76YEGW2wYGT0-_0T1U5ZFV4l2HiTtvafZpQMXbYeyRqWrjSm6Vn1WayyhoZySr4Glr5_Mkr14UfQABmuNghyphenhyphennSfXFcuHKRduoihiwzU/s1600/DSC_0044.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_pOri0P0OhNckAwz2dgVlbICC57xZ1NN1GZpF76YEGW2wYGT0-_0T1U5ZFV4l2HiTtvafZpQMXbYeyRqWrjSm6Vn1WayyhoZySr4Glr5_Mkr14UfQABmuNghyphenhyphennSfXFcuHKRduoihiwzU/s400/DSC_0044.jpg" width="400" /></a><br />
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While the meat is still ice cold run it through a large grinding plate for a coursely ground mixture and return the ground meat to the freezer. Put the grinding attachment back in the freezer too, as well as the smallest size grinding plate you've got, as you'll be needing it soon.<br />
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While the meat and grinder are chilling you can put together your spice mix. You'll need 3 tablespoons salt; 1 teaspoon Insta Cure No. 1 (pink curing salt); 2 teaspoons white pepper; 1/2 teaspoon coriander; 1 teaspoon garlic powder; 1 teaspoon anise; 1 teaspoon mace; and 1/2 teaspoon ground caraway. Make the spice mix as fine as possible. I ground everything together into a fine powder, using a spice grinder.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzUHbR9YemQ6kRA0bd1RSTlu_VL1DuxnC92rT3CI9Br62oMMTip6hfpwGAIKx5RmzI3kBsvZhUTqRFR-EAk2o8qHz3l8QHe5_hdsv2MvwDtR3-N1DXa6tpSTf14vOMIo9obVa9ZXrEZaw/s1600/DSC_0053.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzUHbR9YemQ6kRA0bd1RSTlu_VL1DuxnC92rT3CI9Br62oMMTip6hfpwGAIKx5RmzI3kBsvZhUTqRFR-EAk2o8qHz3l8QHe5_hdsv2MvwDtR3-N1DXa6tpSTf14vOMIo9obVa9ZXrEZaw/s400/DSC_0053.jpg" width="400" /></a><br />
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When the meat is nice and cold add the salt and spice mix and thorougly incorporate. (This being our first time making mortadella we fried up a tiny bit to taste and make sure that the seasoning was okay. It was perfect.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin1CD7kbr9Ejm3bYlw4jyxs9oD7xp6sDA6nv_KaNq5jN39VRT9Qr7-tYdcpcto_UQteImvr2zFSBkS0OZm_dWclKpwnQkT8hHPkhVDrZ0d1Qcqr7YexNNJz2k_pTZ4cQrcCMUmJtC866I/s1600/DSC_0073.jpg" imageanchor="1"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin1CD7kbr9Ejm3bYlw4jyxs9oD7xp6sDA6nv_KaNq5jN39VRT9Qr7-tYdcpcto_UQteImvr2zFSBkS0OZm_dWclKpwnQkT8hHPkhVDrZ0d1Qcqr7YexNNJz2k_pTZ4cQrcCMUmJtC866I/s400/DSC_0073.jpg" width="400" /></a><br />
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Grind the meat again, using your smallest grinding plate this time.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhManU2KvFqy_H-StIahL2_3vPTJk3BpFMdvFD9-AvFYTGtwow5FVspv26NlxW_lblLzWvUStH7HDa_Q0qBLG46U7jaAGr9hWwhAJcneM5djvpHeTZ3wyRce6yMCGZU58sRAVqGhfzIiI/s1600/DSC_0082.jpg" imageanchor="1"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhManU2KvFqy_H-StIahL2_3vPTJk3BpFMdvFD9-AvFYTGtwow5FVspv26NlxW_lblLzWvUStH7HDa_Q0qBLG46U7jaAGr9hWwhAJcneM5djvpHeTZ3wyRce6yMCGZU58sRAVqGhfzIiI/s400/DSC_0082.jpg" width="400" /></a><br />
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At this point you'll need a food processor. Place the ground meat in the processor and add the semi-frozen wine/water mixture. Process the mixture until smooth. (You may need to do this in a couple batches; that's what we did.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb1TGmt3Jc3QSR8UW_bEBtFEc0QMekcgFCsA1ZSNg2Md3N0XVhHVE3vHu9EwIU7dkcK_xHcue7thO-Q_xfYY9RNl8GfG9O0WoR7TjgnF3uXw_KIG4_VTI5NmkiFQNS-_Beedm3qGA7JmM/s1600/DSC_0012.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb1TGmt3Jc3QSR8UW_bEBtFEc0QMekcgFCsA1ZSNg2Md3N0XVhHVE3vHu9EwIU7dkcK_xHcue7thO-Q_xfYY9RNl8GfG9O0WoR7TjgnF3uXw_KIG4_VTI5NmkiFQNS-_Beedm3qGA7JmM/s400/DSC_0012.jpg" width="400" /></a><br />
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Here's where the half pound of back fat that's been chilling in the freezer comes into play. Cube it up like so.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmGsSPpLs_n6APh-RK3ic5EDBPF3qjbXBGgLiThWtopvRCRWDSNm38Uzvvg9ZqjUG-TGc9pE5eiAPd_otMKWo6GbW_lhvi1OWCf6xBvr2w8j1vFyKwf0MnOj4hD10Hjm_xCuvbHHHeVw4/s1600/DSC_0089.jpg" imageanchor="1"><img border="0" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmGsSPpLs_n6APh-RK3ic5EDBPF3qjbXBGgLiThWtopvRCRWDSNm38Uzvvg9ZqjUG-TGc9pE5eiAPd_otMKWo6GbW_lhvi1OWCf6xBvr2w8j1vFyKwf0MnOj4hD10Hjm_xCuvbHHHeVw4/s400/DSC_0089.jpg" width="400" /></a><br />
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Then quickly blanch it by pouring a little boiling water over it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyzfJkvhjlpooAJUBtRX0SwDR7mBWQV5W2AriyWYcoNkWV-n_nlaLOFCseiX1MAhJow8PaYdpDP90yvkqfWS-XXJo2cYT5znvFHDmihO-0tHtX91GfM0nrczl5X0qdU7hl6QTkOqfSHXA/s1600/DSC_0112.jpg" imageanchor="1"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyzfJkvhjlpooAJUBtRX0SwDR7mBWQV5W2AriyWYcoNkWV-n_nlaLOFCseiX1MAhJow8PaYdpDP90yvkqfWS-XXJo2cYT5znvFHDmihO-0tHtX91GfM0nrczl5X0qdU7hl6QTkOqfSHXA/s400/DSC_0112.jpg" width="400" /></a><br />
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Also run boiling water over 1/2 cup pistachios and 3 teaspoons of whole black peppercorns.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmSZn3JRtaUXcPGgBfXveN0lAw4w9CDCLf9okR96n4rrkV9y6B_Z9Q5cFfzsUtPrlITN2nLh0Bwx0faWD9JOEt-wNf4rUy3F4ggKu4FyfCCB1F41kC9pR4K23ik2X9qUr346D5CP0TiRI/s1600/DSC_0127.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmSZn3JRtaUXcPGgBfXveN0lAw4w9CDCLf9okR96n4rrkV9y6B_Z9Q5cFfzsUtPrlITN2nLh0Bwx0faWD9JOEt-wNf4rUy3F4ggKu4FyfCCB1F41kC9pR4K23ik2X9qUr346D5CP0TiRI/s400/DSC_0127.jpg" width="400" /></a><br />
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Add the blanched fat cubes, pistachios and peppercorns to the meat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-PBmIGCtWFVTxay8dAXtJzsDxuIY8TJWda_SCtESTq28BwI9kMABKrtszV39Dfm7RhcYqbfhHFlJrkTPbEtxL-2U8mmrVsq0DbaOyKUOGGuBIcmqdAqN4wmgjLjRfP66Gtd5WjewNViM/s1600/DSC_0142.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-PBmIGCtWFVTxay8dAXtJzsDxuIY8TJWda_SCtESTq28BwI9kMABKrtszV39Dfm7RhcYqbfhHFlJrkTPbEtxL-2U8mmrVsq0DbaOyKUOGGuBIcmqdAqN4wmgjLjRfP66Gtd5WjewNViM/s400/DSC_0142.jpg" width="400" /></a><br />
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And thoroughly mix with your hands.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4jpCGgRPN0HblpuVwd56BRrV1VfYmLWDJxPB1O1Rr6frF2o6RIdIfNTiQ1Du3Z7vCXaNm49xFk_EXNgIO6emXOBnsfzFS7zGTFKz_f-OZFir2A0Q6tpfhRJLLpz14B8KPKYamSn7A0WI/s1600/DSC_0014.jpg" imageanchor="1"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4jpCGgRPN0HblpuVwd56BRrV1VfYmLWDJxPB1O1Rr6frF2o6RIdIfNTiQ1Du3Z7vCXaNm49xFk_EXNgIO6emXOBnsfzFS7zGTFKz_f-OZFir2A0Q6tpfhRJLLpz14B8KPKYamSn7A0WI/s400/DSC_0014.jpg" width="400" /></a><br />
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Get yourself an 8" x 11" plastic bag that's suitable for boiling and tie the sealed end with a cable tie; this will allow for a rounded shape to form.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ9F_mN6HcoBcTdJ0r1ojFgnn1wRu87pAbBKhOdk_BcQ-VbdyL9O-NoW8aZk8bSzh5GKXew6nJTipLuam4bsXAKeYR52zSGCHG7eKc6sPn-wCLb4SYTSagcScG8Ph7Mwhlt7PbLl105xQ/s1600/DSC_0185.jpg" imageanchor="1"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ9F_mN6HcoBcTdJ0r1ojFgnn1wRu87pAbBKhOdk_BcQ-VbdyL9O-NoW8aZk8bSzh5GKXew6nJTipLuam4bsXAKeYR52zSGCHG7eKc6sPn-wCLb4SYTSagcScG8Ph7Mwhlt7PbLl105xQ/s400/DSC_0185.jpg" width="295" /></a><br />
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Then stuff the bag with the meat mixture. (I did this by hand because the extruder attachment on the KitchenAid wasn't up to the task.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiocybHP3N70hLdV6TAh8nmXMyUodnGwBkhzgMIcgm8TLdYI2yVjo64MTYhU66DSi_YzSMYKjcLcI9jjaOj18qGEcJcQqpX2hTdVxlhqiaOBkKM8gbbM4FEkp8sgTmyuv3iKevJNXUcRkE/s1600/DSC_0207.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiocybHP3N70hLdV6TAh8nmXMyUodnGwBkhzgMIcgm8TLdYI2yVjo64MTYhU66DSi_YzSMYKjcLcI9jjaOj18qGEcJcQqpX2hTdVxlhqiaOBkKM8gbbM4FEkp8sgTmyuv3iKevJNXUcRkE/s400/DSC_0207.jpg" width="400" /></a><br />
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Close the bag's open end with cable ties as well, then wrap the bag in buther's twine (this helps keep the shape intact while cooking). Put the whole thing in the fridge and let it rest for several hours or even overnight, as we did.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFi6orehdhRCfL056R7WTzecWXpjx9yv4ZaBkcj9CtXIkt0nGlzcEH5bG7IClSYk-E4LfWimkopN6Lb5GnyV-FShVPL9BVmY2Km6N1Jva8820IYRDfJzqU5Qk2e596e0B8CuEqbYtT754/s1600/DSC_0003.jpg" imageanchor="1"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFi6orehdhRCfL056R7WTzecWXpjx9yv4ZaBkcj9CtXIkt0nGlzcEH5bG7IClSYk-E4LfWimkopN6Lb5GnyV-FShVPL9BVmY2Km6N1Jva8820IYRDfJzqU5Qk2e596e0B8CuEqbYtT754/s400/DSC_0003.jpg" width="400" /></a><br />
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The traditional way to cook mortadella is slowly and in a water bath, with the oven set at around 170 degrees F. This is the method most people continue to use today. It will take around 7 or 8 hours before the mortadella reaches an internal temperature of 158 degrees F, the point at which it is fully cooked.<br />
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Due to the quick thinking of My Associate, we decided to take another path. A sous vide cooker resides in our kitchen, you see, and we couldn't think of a reason why we shouldn't use it. Set at 170 degrees F it took less than 5 hours to cook the mortadella this way.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUp2eJO7nyfwPJs9VxvU-slf822EeBuT-vDLF3yNUVYKUNwH40NFgOffM3PqYeKjVenvd4Ly8MtAAiWXmwYpORWvGY8E3m0Pg1KtKGCJV3GNCk-KkJJ-QdOXHMH5BKLEXRhbuwJESWkwg/s1600/DSC_0021.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUp2eJO7nyfwPJs9VxvU-slf822EeBuT-vDLF3yNUVYKUNwH40NFgOffM3PqYeKjVenvd4Ly8MtAAiWXmwYpORWvGY8E3m0Pg1KtKGCJV3GNCk-KkJJ-QdOXHMH5BKLEXRhbuwJESWkwg/s400/DSC_0021.jpg" width="400" /></a><br />
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No matter which cooking method you use, once the internal temperature reaches around 158 degrees F, remove the mortadella from the heat source and plunge it into ice-cold water to quickly cool it down.<br />
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Then comes the really hard part: Toss the still-wrapped mortadella in the fridge and forget about it for a couple days. I know how hard that'll be, but the flavors will develop over that time.<br />
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Since this was our first attempt we cut into the mortadella right away in order to test it, but then it went into the fridge for two days before we tasted it again. The difference was clearly noticeable.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXPYpDeyjJhifEY7nvptjkLbuVE0YHnlhqt1ZQkSJ_1TxoT0TaOMJaE-34zJDY6p2n2NdayZPcb9qzVu5BU6fyNtpA7DEPVKukrAPPgHVcPVKJBgvDowYEA7u35IId7Xta1B_SxH-LbOI/s1600/DSC_0070.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXPYpDeyjJhifEY7nvptjkLbuVE0YHnlhqt1ZQkSJ_1TxoT0TaOMJaE-34zJDY6p2n2NdayZPcb9qzVu5BU6fyNtpA7DEPVKukrAPPgHVcPVKJBgvDowYEA7u35IId7Xta1B_SxH-LbOI/s400/DSC_0070.jpg" width="400" /></a><br />
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Here's an outside view.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtE31-avOLWSCeUn9E8V0-VIJRFgLkF8kSqksRJHlS-addnd5DUaDLiDd0OY_CcrKVV0_xIQXP-nwm0vOqd_V3vorym8lluJviRUmZY2yaBOUW2VsGNVP3vIGenX0uUvooHeqpYIRQuw0/s1600/DSC_0119.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtE31-avOLWSCeUn9E8V0-VIJRFgLkF8kSqksRJHlS-addnd5DUaDLiDd0OY_CcrKVV0_xIQXP-nwm0vOqd_V3vorym8lluJviRUmZY2yaBOUW2VsGNVP3vIGenX0uUvooHeqpYIRQuw0/s400/DSC_0119.jpg" width="400" /></a><br />
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And the inside.<br />
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The flavor was spot on; everybody in the house was in agreement on this.<br />
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More important, the next time I suggest making mortadella to the crew, I won't be hearing any of those crickets again.<br />
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Of that I am pretty sure.<br />
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<b>What you'll need</b><br />
A meat grinder<br />
A food processor<br />
An 8" x 11" plastic bag suitable for boiling<br />
Butcher's twine<br />
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<b>The ingredients</b><br />
3 1/2 pounds lean pork<br />
1 pound pork belly<br />
1/2 pound pork back fat<br />
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3 tablespoons salt<br />
1 teaspoon Insta Cure No. 1 (pink curing salt)<br />
2 teaspoons white pepper<br />
1/2 teaspoon coriander<br />
1 teaspoon garlic powder<br />
1 teaspoon anise<br />
1 teaspoon mace<br />
1/2 teaspoon ground caraway<br />
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1/2 cup chilled red wine<br />
1/2 cup ice water<br />
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3 teaspoons whole black peppercorns<br />
1/2 cup whole pistachios (unsalted)Mister Meatballhttp://www.blogger.com/profile/08894424419777471903noreply@blogger.com2tag:blogger.com,1999:blog-3515095700241511531.post-30623298584011175252018-12-13T09:03:00.000-05:002018-12-13T10:01:45.943-05:00Christmas fig cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI1ZQvx_JXJhbCzOBxqhn0fXUz5mmTF-i_2gHGhavrFLQOU9sTNSfm-rh9cBU9e9StKVQ0z1zICFh8d7JsLyvXaDJfCmtYW-4TCe-FZTDPwYZGVaG9nYfHKCJrILzjQue608eNCrBme8g/s1600/DSC_0013.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI1ZQvx_JXJhbCzOBxqhn0fXUz5mmTF-i_2gHGhavrFLQOU9sTNSfm-rh9cBU9e9StKVQ0z1zICFh8d7JsLyvXaDJfCmtYW-4TCe-FZTDPwYZGVaG9nYfHKCJrILzjQue608eNCrBme8g/s400/DSC_0013.jpg" width="400" /></a><br />
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These ain't my mother's fig cookies.<br />
<br />
If they were they would be topped with a thick, sweet white frosting and colorful rainbow non pareils. This would justify the cookies being called <i><a href="https://en.wikipedia.org/wiki/Cuccidati" target="_blank">cuccidati</a></i>, the traditional Sicilian Christmas cookie that I and many others like me grew up craving around this time of year.<br />
<br />
But here's the thing (and with deep respect and sincerest apologies to Cousin Josephine, Aunt Anna, Aunt Laura and, of course, mom): I have grown to like my fig cookies without the frosting and the sprinkles on top.<br />
<br />
There, I said it.<br />
<br />
For the past several holiday seasons I have been sneaking around the very fine bakers of my family and quietly acquiring my Christmas fig cookies at a place called Ragtime, in Howard Beach, Queens. In between visits to one family member or another I will park my car in an inconspicuous location, quickly slip into the store's small bakery department, order up a couple pounds of their excellent (non-frosted) fig cookies, and retreat just as fast as I am able, so as to remain undetected.<br />
<br />
The cookies remain hidden in the trunk of my car until after the holidays are over and I have safely arrived back home in Maine. Never—and I mean <i>never</i>—is their existence revealed to a single family member back home.<br />
<br />
I'm going to Hell. I just know it.<br />
<br />
This Christmas will be different, however. After decades in the same location, Ragtime recently closed its doors forever. Those in the tightly knit, largely Italian-American neighborhood lost a food shop of iconic stature.<br />
<br />
Me, I lost the source for my favorite (non-frosted) fig cookies.<br />
<br />
And so...<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV4pelRnLTbNg6VMD_LGwAPsreLG__IfT3uPeOdTatdwZuFH4hljSkLRJo-4Q-gLONsinciLUGc0s3U2_mMc4hFVE0pQ5nb1t-5tnhBqUC3L0yPbeLJQYdBWqKnDlsR7Y2uFOAf5-IhCc/s1600/DSC_0011.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV4pelRnLTbNg6VMD_LGwAPsreLG__IfT3uPeOdTatdwZuFH4hljSkLRJo-4Q-gLONsinciLUGc0s3U2_mMc4hFVE0pQ5nb1t-5tnhBqUC3L0yPbeLJQYdBWqKnDlsR7Y2uFOAf5-IhCc/s400/DSC_0011.jpg" width="400" /></a><br />
<br />
For starters, this recipe will make around 5 dozen cookies. Mix together 4 cups all-purpose flour, 3/4 cup sugar, 1 tablespoon baking powder, and 1 teaspoon salt. Add two sticks of cold unsalted butter (cut into small cubes) and work the butter into the flour mixture using your hands.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0jGSxBxc7N4673ELvnvXdHx0FFL6FN16h1WMSHNiS06jaZT-Eaux1y-WDKbdglpJgr4sT7Hk461J5dccleIMIbREFyfKoqVzrUgjS6vU2LrU3m43FOLBX7EVrOvCLDHpDRenqw6igMH4/s1600/DSC_0022.jpg" imageanchor="1"><img border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0jGSxBxc7N4673ELvnvXdHx0FFL6FN16h1WMSHNiS06jaZT-Eaux1y-WDKbdglpJgr4sT7Hk461J5dccleIMIbREFyfKoqVzrUgjS6vU2LrU3m43FOLBX7EVrOvCLDHpDRenqw6igMH4/s400/DSC_0022.jpg" width="400" /></a><br />
<br />
After a couple minutes the flour and butter will kind of clump together, like so.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZk-ZNKOe3d1hPA87eMuvzK26joygBqArdvf0H-d8-kfqODt3yDhJJA_Oo9KYNLrXoRSkB43m1gwgYDmZzQHxO2Z7Zo0KDWJZQ7jcdC-Zz0kX_uSEgfGVn8SgZHQB5t1bejawkY_mA7Pg/s1600/DSC_0027.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZk-ZNKOe3d1hPA87eMuvzK26joygBqArdvf0H-d8-kfqODt3yDhJJA_Oo9KYNLrXoRSkB43m1gwgYDmZzQHxO2Z7Zo0KDWJZQ7jcdC-Zz0kX_uSEgfGVn8SgZHQB5t1bejawkY_mA7Pg/s400/DSC_0027.jpg" width="400" /></a><br />
<br />
Add 2 extra large eggs (beaten), 1/2 cup milk, and 2 tablespoons Anisette. Mix together thoroughly by hand until a dough forms.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzgZ8_k92uBqm12odxUHeS-SKxQ-VBs3AtFpJKroB_R_tK5fxXnYAwtqHaiC2IxZeVK2QLfDIak67DJCgiNHQ1EXRDl29BdB8GoTVEhGmJwk-BX77g22LWjxt9zRou7KmtVn0EX8S2LSo/s1600/DSC_0046.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzgZ8_k92uBqm12odxUHeS-SKxQ-VBs3AtFpJKroB_R_tK5fxXnYAwtqHaiC2IxZeVK2QLfDIak67DJCgiNHQ1EXRDl29BdB8GoTVEhGmJwk-BX77g22LWjxt9zRou7KmtVn0EX8S2LSo/s400/DSC_0046.jpg" width="400" /></a><br />
<br />
The dough will be on the moist side, which is okay, that's what you want. Wrap it in plastic and chill in the fridge for a good couple hours or more before making the cookies. (I actually kept the dough chilling overnight and made the cookies the following day.)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8lHqG7MpJx18K7u7VpNHzs3VFkxXgIYhg6D248PO2r5dxHMImTbkY1ZtBpoq9JuXh2vmxkEVz1RdVioR8RYoUPf9FdRFZgf-aOa0jWoe9tsmgnWxf6uFP-lh6KMco-CEoOWNbyvO_W-E/s1600/DSC_0057.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8lHqG7MpJx18K7u7VpNHzs3VFkxXgIYhg6D248PO2r5dxHMImTbkY1ZtBpoq9JuXh2vmxkEVz1RdVioR8RYoUPf9FdRFZgf-aOa0jWoe9tsmgnWxf6uFP-lh6KMco-CEoOWNbyvO_W-E/s400/DSC_0057.jpg" width="400" /></a><br />
<br />
For the filling we've got one ring of dried figs (pinch off the hard ends), 1/4 pound pitted dates, 1/2 cup raisins, 1 cup pecans, 2/3 cup walnuts, 1/2 cup candied orange peel, 1/2 cup honey, 1/3 cup whiskey (I went with Jack Daniel's), 1/2 teaspoon nutmeg, and 1 teaspoon cinnamon. Put them all together in a food processor and mix into a paste.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhz1fOpeHp0H8h7dKX3Vy5pQ0jbTmhlekzpPtnNA9i5DRYJY5zAl-nMm3A7iQRkymjzsgo-PsDHlez3S_vQff_REKhyGiH3sENbjXJNQ5b33J7s4LaMlNCKypfohISa7oOJbLzo9PGkuc/s1600/DSC_0076.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhz1fOpeHp0H8h7dKX3Vy5pQ0jbTmhlekzpPtnNA9i5DRYJY5zAl-nMm3A7iQRkymjzsgo-PsDHlez3S_vQff_REKhyGiH3sENbjXJNQ5b33J7s4LaMlNCKypfohISa7oOJbLzo9PGkuc/s400/DSC_0076.jpg" width="400" /></a><br />
<br />
Like so.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsXoNWYCBxuDmaBoStUyHBlUx2azC1Zu0kbOFNCeelw7tqUHCpzOGzuoLWCdzm1KzHFSckCEdWM8gxPRv4cvDtG6WaM2lm-xWUggnswI8_iMeV6iAlOMmaFNjAzA46jCoJAn-OlQXNDZw/s1600/DSC_0025.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsXoNWYCBxuDmaBoStUyHBlUx2azC1Zu0kbOFNCeelw7tqUHCpzOGzuoLWCdzm1KzHFSckCEdWM8gxPRv4cvDtG6WaM2lm-xWUggnswI8_iMeV6iAlOMmaFNjAzA46jCoJAn-OlQXNDZw/s400/DSC_0025.jpg" width="400" /></a><br />
<br />
Cut the dough ball into quarters (put the dough you aren't working with back in the fridge until ready to use, so it keeps cold). On a well-floured surface roll out one of the pieces of dough until it's roughly 4 inches wide by maybe 18 or 20 inches long. The rolled dough should be around 1/8-inch thick, give or take. Take a quarter of the filling and roll it along the center of the dough.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKATbLG1pjxBoA9fGbS2zRmuT-ujNiLQRuLmWrm65h7mrxLxuXiHXtbGrNCdUGDomyhrfywScYguL9tQIfpdCB3q7ISTR1mF3rayj6YOXotNkjd2JSdL_2fGNAQ8krS5zfmn07CYdHUO8/s1600/DSC_0007.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKATbLG1pjxBoA9fGbS2zRmuT-ujNiLQRuLmWrm65h7mrxLxuXiHXtbGrNCdUGDomyhrfywScYguL9tQIfpdCB3q7ISTR1mF3rayj6YOXotNkjd2JSdL_2fGNAQ8krS5zfmn07CYdHUO8/s400/DSC_0007.jpg" width="400" /></a><br />
<br />
Brush the dough with an egg wash and then roll it from one side to the other.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBGpK0O7FHMXsaH5mAfhLpZAmXYqD-xSrFKwfwtSVgoMiLfYwGwV2aLax1lyUUfaskdvoeP7I5YrJxY3zDHQE6l4bSm4Uc8e6igdGUE9EvJYlkcOEbbOFMhly6hmuZz7at3v15RlSdd0g/s1600/DSC_0022+2.jpg" imageanchor="1"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBGpK0O7FHMXsaH5mAfhLpZAmXYqD-xSrFKwfwtSVgoMiLfYwGwV2aLax1lyUUfaskdvoeP7I5YrJxY3zDHQE6l4bSm4Uc8e6igdGUE9EvJYlkcOEbbOFMhly6hmuZz7at3v15RlSdd0g/s400/DSC_0022+2.jpg" width="400" /></a><br />
<br />
Make sure to pinch along the seam when you're done rolling.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWdayMkOAc11Ugs2O_lms0ZB2kdF9CZd-K_tan_2-lkKLZdLzyVTgmQRsj6mG9DWNf6gd-cHOkvUYpBX55h03mITCEJ2R6xa279VoKwYaPbKCdbQsKQWxiomVgr4LumdBP23REsuzSUJg/s1600/DSC_0036.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWdayMkOAc11Ugs2O_lms0ZB2kdF9CZd-K_tan_2-lkKLZdLzyVTgmQRsj6mG9DWNf6gd-cHOkvUYpBX55h03mITCEJ2R6xa279VoKwYaPbKCdbQsKQWxiomVgr4LumdBP23REsuzSUJg/s400/DSC_0036.jpg" width="400" /></a><br />
<br />
Making sure that the seam is on the bottom, brush more egg wash along the entire roll.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLsQoroRonFAlR7zRyRiVyReodgMzNXUnGqHR9uQ8BZmxfsgpAA5PjORcP0ggkyWbOA-HKafg96T1C_sHwVwARoxgiQTcqJhhBrDtwUS3Rwjhkw2VchVSCYfbUB4MtQ90__RQoYuk0lt8/s1600/DSC_0056.jpg" imageanchor="1"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLsQoroRonFAlR7zRyRiVyReodgMzNXUnGqHR9uQ8BZmxfsgpAA5PjORcP0ggkyWbOA-HKafg96T1C_sHwVwARoxgiQTcqJhhBrDtwUS3Rwjhkw2VchVSCYfbUB4MtQ90__RQoYuk0lt8/s400/DSC_0056.jpg" width="400" /></a><br />
<br />
With a pastry cutter or sharp knife cut the roll into pieces that are around an inch and a half wide. At this point all that's left to do is put them on a parchment paper-lined baking sheet. The cookies should bake in a 350 degree F oven for around 20 minutes, give or take. At the halfway mark rotate the baking sheet so the cookies cook evenly. Allow to cool thoroughly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg36Pf7vZrljmJbm3F4_VK1g7pbyNfoAsP5OnAgyQmCAKHekMVx8o54-ogRGFNMe64F5ndWjlzXXedXPm3ntAD9rm7WoAcpeTaco4x9fzkmcaZX09C5hyphenhyphenL1FtYfKXTb9YFeSkn4q50WJmw/s1600/DSC_0027.jpg" imageanchor="1"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg36Pf7vZrljmJbm3F4_VK1g7pbyNfoAsP5OnAgyQmCAKHekMVx8o54-ogRGFNMe64F5ndWjlzXXedXPm3ntAD9rm7WoAcpeTaco4x9fzkmcaZX09C5hyphenhyphenL1FtYfKXTb9YFeSkn4q50WJmw/s400/DSC_0027.jpg" width="400" /></a><br />
<br />
Oh, and here's the most important part: Sprinkle some confectioners sugar on top before serving.<br />
<br />
And please don't tell my family.<br />
<br />Mister Meatballhttp://www.blogger.com/profile/08894424419777471903noreply@blogger.com3tag:blogger.com,1999:blog-3515095700241511531.post-26891175751180532662018-11-21T05:50:00.000-05:002018-11-21T06:22:18.065-05:00Thanks are owed<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixVsSuB4hK9xa-8gcDVO8RNL7JYeeS3u9L-VZBE8pDfs3hpTAAQFarnJ-JRGBbT6eqiBESiGpetBQYp-SWfIMyeaDqhJAhVrlsoUeUVivuTbg33XUcXaoZy-eJdsjPW7kGqftbiqGjYvw/s1600/Raffio-22.jpeg" imageanchor="1"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixVsSuB4hK9xa-8gcDVO8RNL7JYeeS3u9L-VZBE8pDfs3hpTAAQFarnJ-JRGBbT6eqiBESiGpetBQYp-SWfIMyeaDqhJAhVrlsoUeUVivuTbg33XUcXaoZy-eJdsjPW7kGqftbiqGjYvw/s400/Raffio-22.jpeg" width="400" /></a><br />
<br />
To me, the holidays wouldn't be the holidays without these two wonderful women.<br />
<br />
That's my Aunt Anna on the left and Aunt Rita on the right. By the look of things I would say that they are taking a well-deserved break from feeding a whole mess of us at some family get together long ago.<br />
<br />
Time has altered their appearance a bit. Rita will be 90 very soon and Anna isn't too far behind.<br />
<br />
Each lost her husband at a young age. For decades now they have lived together, currently in an apartment in Queens that is just above Cousin Joan's and near to several other members of our family.<br />
<br />
My aunts are about as close as any two people can be. I know marriages—good ones—that aren't nearly as inspiring.<br />
<br />
Anna and Rita are in my heart always, but never moreso than around this time of year.<br />
<br />
I am lucky to be a member of the Christmas Eve celebration they host each and every year. It is literally a feast—the <a href="https://mistermeatball.blogspot.com/2010/12/feast-of-seven-fishes.html" target="_blank">Feast of the Seven Fishes</a> to be exact, totally worth <a href="https://mistermeatball.blogspot.com/2010/12/feast-of-seven-fishes.html" target="_blank">clicking on</a> and checking out—and I would no more miss it than I would lop off my right hand, or even that other one.<br />
<br />
For a long time I used to wonder when the holidays might finally, inevitably lose their allure. After all, the years have a way of grinding away at the starry-eyed idealism that's required to truly love this time of year.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzkR-dRwkyv-X93vmOSIczq7QNb_D34GF5fKAfzxrymZ0Phyphenhyphens5GWSrJ3wb8UccfbisCaPoHm2ELZB0Ve9epTcFbXM9TB4YlUsyqdWlHqCsC0hLc_RZ56KtxcLWU15_G4cJ0BJGNmjEhVY/s1600/IMG_7508+2.jpg" imageanchor="1"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzkR-dRwkyv-X93vmOSIczq7QNb_D34GF5fKAfzxrymZ0Phyphenhyphens5GWSrJ3wb8UccfbisCaPoHm2ELZB0Ve9epTcFbXM9TB4YlUsyqdWlHqCsC0hLc_RZ56KtxcLWU15_G4cJ0BJGNmjEhVY/s400/IMG_7508+2.jpg" width="400" /></a><br />
<br />
But I haven't grown at all weary. And in a very large way I owe this to the optimism and love of these two extraordinary women.<br />
<br />
I am over-the-moon thankful to them for that.<br />
<br />
Happy Holidays everybody.Mister Meatballhttp://www.blogger.com/profile/08894424419777471903noreply@blogger.com4tag:blogger.com,1999:blog-3515095700241511531.post-13695146513617277522018-10-29T17:34:00.002-04:002018-10-29T17:56:04.448-04:00The best potato gnocchi recipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw0-oQzuo8hGLAz52U_3jMWcYCY5zLEuYQTxZmL1yBctOLEdxN_5tGIJpFybttz8BDmP8iGoV7E12nHo7yS8Jnl7P3d7GLUHhBD-POkpht3XGd_73GItk_fk5KzOKi0_CZq_nvlo0iI18/s1600/DSC_0048+2.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw0-oQzuo8hGLAz52U_3jMWcYCY5zLEuYQTxZmL1yBctOLEdxN_5tGIJpFybttz8BDmP8iGoV7E12nHo7yS8Jnl7P3d7GLUHhBD-POkpht3XGd_73GItk_fk5KzOKi0_CZq_nvlo0iI18/s400/DSC_0048+2.jpg" width="400" /></a><br />
<br />
I'm not the artist here, just the technician.<br />
<br />
The man responsible for these truly awesome gnocchi is the New York chef and restaurateur Andrew Carmellini. It's his recipe that I used, and I have used it ever since first coming across it several years ago. (<a href="http://andrewcarmellini.com/recipes/the-best-gnocchi/" target="_blank">Here is the link to the original and complete recipe</a>.)<br />
<br />
There's a good reason Carmellini titled this recipe "The Best Gnocchi."<br />
<br />
When it comes to potato gnocchi that is exactly what they are.<br />
<br />
I have never made a lighter, more luxurious potato gnocchi than I have when using this recipe. And so if I am not making <a href="https://mistermeatball.blogspot.com/2013/04/how-to-make-cheese-gnocchi.html" target="_blank">my own cheese gnocchi recipe</a> then I am using Carmellini's potato version.<br />
<br />
If you enjoy a fine potato gnocchi then I strongly suggest you do the same.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDb8RCXp5MTcDOIB7_5tHiBvo5jhVGuLfrcK8QB7svUy1cIGJ1cJHO_ypMYmbfzmURXTWq7gTUivHd5ms01XL72JHe_fApFsscdUALZSE_qfuEbtS9LWxttXJAZYsPykwi5_Gv3cOx86A/s1600/DSC_0006.jpg" imageanchor="1"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDb8RCXp5MTcDOIB7_5tHiBvo5jhVGuLfrcK8QB7svUy1cIGJ1cJHO_ypMYmbfzmURXTWq7gTUivHd5ms01XL72JHe_fApFsscdUALZSE_qfuEbtS9LWxttXJAZYsPykwi5_Gv3cOx86A/s400/DSC_0006.jpg" width="400" /></a><br />
<br />
Start with around two pounds of Idaho potatoes. Clean them, put them on a baking sheet, and into the oven they go (425 degrees F should do it), until the flesh is nice and soft. These took a little over an hour.<br />
<br />
While the potatoes are baking it's best to get all of your other ingredients together and ready to go. The reason is that you'll want to mix them into the potatoes while they're still warm out of the oven. This is very important. You do NOT want the potatoes to cool down before mixing the gnocchi dough.<br />
<br />
What you'll need is 1 beaten egg, 1 tablespoon extra virgin olive oil, 1 tablespoon melted unsalted butter, 2 tablespoons grated Parmigiano-Reggiano cheese, 1 teaspoon salt, and 1/4 teaspoon course ground black pepper. In addition you'll need around 1 1/2 cups of all-purpose flour on hand.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuIk08DZWrNtveHlwTtY8Q-EOicueb196KLyhr5ePNcRgPDd4Hz6LDTMs6JBTZxY8f2nVMPNtkPwRIc-gVVYB-ADeFh3eJvzLyo85bz8cZuZuQqHvubBsEEHGDW6GJBhnO2oKoi89qBZg/s1600/DSC_0002.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuIk08DZWrNtveHlwTtY8Q-EOicueb196KLyhr5ePNcRgPDd4Hz6LDTMs6JBTZxY8f2nVMPNtkPwRIc-gVVYB-ADeFh3eJvzLyo85bz8cZuZuQqHvubBsEEHGDW6GJBhnO2oKoi89qBZg/s400/DSC_0002.jpg" width="400" /></a><br />
<br />
When the potatoes are cooked slice them open and scoop out all the flesh while it's still warm.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNaxSN53iUeQpjqUhBJkSilXM8b8OBNtCPXj94FagLknkQG3SL7R_2wHkw0d1mzSQaKz4lh_DfAa23_KXj40epqWXPcWzUqDHQgX0ZRsXoSUKEjMfRR7jxMwwgFPWslcVlYc0bLRf90CU/s1600/DSC_0021.jpg" imageanchor="1"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNaxSN53iUeQpjqUhBJkSilXM8b8OBNtCPXj94FagLknkQG3SL7R_2wHkw0d1mzSQaKz4lh_DfAa23_KXj40epqWXPcWzUqDHQgX0ZRsXoSUKEjMfRR7jxMwwgFPWslcVlYc0bLRf90CU/s400/DSC_0021.jpg" width="400" /></a><br />
<br />
Run the potato through a ricer (use the smallest die) and into a mixing bowl.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdqTlYCMsKUnM9mlgndx9LOcZWeP6jtjJy640ausjhtvPzagsQv19kLmjKBW2j7VA6RR_Rm0WqO12QHj-XazOtOQbbNJ4WXYE1JL3i3yqf_A224Fb-1kdeoX93NN3vqo7Fq6P1IrTBlTw/s1600/DSC_0044.jpg" imageanchor="1"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdqTlYCMsKUnM9mlgndx9LOcZWeP6jtjJy640ausjhtvPzagsQv19kLmjKBW2j7VA6RR_Rm0WqO12QHj-XazOtOQbbNJ4WXYE1JL3i3yqf_A224Fb-1kdeoX93NN3vqo7Fq6P1IrTBlTw/s400/DSC_0044.jpg" width="400" /></a><br />
<br />
Immediately add all the other ingredients, except for the flour.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4RaMU9mwUuYXhdP3hDNm_QZE-Pfj84TiQ2gED5nYKU_CMfXXnn1hIZbDYLTb6iygkNI_L4rkgD6f4RXYrSxRYIouJDhb13lRGVbMBzBeuYsNkMH9kZfToQuK40-9yw1ctHDiaoO2Z7oY/s1600/DSC_0048.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4RaMU9mwUuYXhdP3hDNm_QZE-Pfj84TiQ2gED5nYKU_CMfXXnn1hIZbDYLTb6iygkNI_L4rkgD6f4RXYrSxRYIouJDhb13lRGVbMBzBeuYsNkMH9kZfToQuK40-9yw1ctHDiaoO2Z7oY/s400/DSC_0048.jpg" width="400" /></a><br />
<br />
And gently incorporate, using your fingers.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5GNVN5-WRBwBw_8u-MQ1010gQecaRCJZsM3O1rbAIT1m5upmoIbhLoGJdw_JB0u-TFje6B8DueJZgZSO8BPdQ1XM6V_YetESh2pnTdGHLaILqJ3nUMmnkYH_WGVedThHL3Hb6Olzv5SI/s1600/DSC_0049.jpg" imageanchor="1"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5GNVN5-WRBwBw_8u-MQ1010gQecaRCJZsM3O1rbAIT1m5upmoIbhLoGJdw_JB0u-TFje6B8DueJZgZSO8BPdQ1XM6V_YetESh2pnTdGHLaILqJ3nUMmnkYH_WGVedThHL3Hb6Olzv5SI/s400/DSC_0049.jpg" width="400" /></a><br />
<br />
Then add 1 cup of the flour and very gently mix all of the ingredients together until a dough forms. The dough should hold together but not be sticky; if it does feel sticky work in a little bit more flour. Note: Do not take the term "gently" lightly. A successful gnocchi dough requires a very light touch. Anything more forceful will make for a heavy, tough gnocchi.<br />
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Please. Trust me on this.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCUR5OKO1jKrwGtHK9xIvp8biYu5UJ9hSLQho2p1Qo0otQJQyjYMqZvF8bqDyLtxbM_V_pftmWPl88T75c1-md129scptM_y7JsOVzxgj096o7dZTOFF4YSu36I7HgAW6NY2atpqp5Wc4/s1600/DSC_0063.jpg" imageanchor="1"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCUR5OKO1jKrwGtHK9xIvp8biYu5UJ9hSLQho2p1Qo0otQJQyjYMqZvF8bqDyLtxbM_V_pftmWPl88T75c1-md129scptM_y7JsOVzxgj096o7dZTOFF4YSu36I7HgAW6NY2atpqp5Wc4/s400/DSC_0063.jpg" width="400" /></a><br />
<br />
Form the dough into a ball and turn it onto a well-floured work surface.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPnEh-Y63jV8yZ-FHoZU8xK4eK6a3CKV-33NYtyarLh1aBqutNbBfnfaQilBuDoTutDOX-SBx20Xs8gie9w1oyaVs1L5u4cMA7JU3UzFT7MpGskNbvMo66CpImkz7dxPzGLxNRvuWnqfk/s1600/DSC_0071.jpg" imageanchor="1"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPnEh-Y63jV8yZ-FHoZU8xK4eK6a3CKV-33NYtyarLh1aBqutNbBfnfaQilBuDoTutDOX-SBx20Xs8gie9w1oyaVs1L5u4cMA7JU3UzFT7MpGskNbvMo66CpImkz7dxPzGLxNRvuWnqfk/s400/DSC_0071.jpg" width="400" /></a><br />
<br />
With a pastry cutter (or just a knife) cut an inch-or-so-wide piece of dough from the ball.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw6lf3u6ybGbjc01H3Ucxt8Y9-qhxAhQmnKTBBE-TDyaTjeF5eCPqogCNuVuj_DWUzLNGy2B7nbaddWkp_GTuBvB4vOVflwz6j56Y2-gWCyGpUo1jysUt2oZ0S6DpPcEyDRK52GITuNf4/s1600/DSC_0137.jpg" imageanchor="1"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw6lf3u6ybGbjc01H3Ucxt8Y9-qhxAhQmnKTBBE-TDyaTjeF5eCPqogCNuVuj_DWUzLNGy2B7nbaddWkp_GTuBvB4vOVflwz6j56Y2-gWCyGpUo1jysUt2oZ0S6DpPcEyDRK52GITuNf4/s400/DSC_0137.jpg" width="400" /></a><br />
<br />
And lightly roll it out using your fingers. (You see that I said "lightly," right?)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaerzZShvy78yybwHzUhwkEfwqr29BPV6g0eDC_8EzbDPrg0o5PTBitrvhu7U0P35CfCrMAnWZmT7ldGp26WntVYFgPr-eWPQ8zoVgHyzEd7sUskkS6XidoZH_EnvpnGvUl9mt3dtnVjg/s1600/DSC_0093.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaerzZShvy78yybwHzUhwkEfwqr29BPV6g0eDC_8EzbDPrg0o5PTBitrvhu7U0P35CfCrMAnWZmT7ldGp26WntVYFgPr-eWPQ8zoVgHyzEd7sUskkS6XidoZH_EnvpnGvUl9mt3dtnVjg/s400/DSC_0093.jpg" width="400" /></a><br />
<br />
This is about what you'll wind up with after rolling.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4rYmlKBvvnjDxRNfuPxmOLwd5WJHkUw7B1logwpZ8bHy0whjHq7OMpkP-_GkYq-iYPEoqJKBmDjTX1nO1Ttvvws7LaoWaWLDvJsZzLbkJjxy05L8zQLNX85Qd_bnu28t52UQuzkr2gek/s1600/DSC_0141.jpg" imageanchor="1"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4rYmlKBvvnjDxRNfuPxmOLwd5WJHkUw7B1logwpZ8bHy0whjHq7OMpkP-_GkYq-iYPEoqJKBmDjTX1nO1Ttvvws7LaoWaWLDvJsZzLbkJjxy05L8zQLNX85Qd_bnu28t52UQuzkr2gek/s400/DSC_0141.jpg" width="400" /></a><br />
<br />
Each strand you roll out then gets cut into inch-wide gnocchi, like so.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Ryh4O6yO4GoHX9XOI9vK-v1uhOrjiuHQjzoEALP-nxdr-hRRyseewo0wXDr_MerIuTKwITZ8iQBN5tFLeA2tYfzZmPBvEySGHZpK7gLT0l40FRKMeaKWN1wVlOw_FhOXJA4nhYajIRM/s1600/DSC_0160.jpg" imageanchor="1"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Ryh4O6yO4GoHX9XOI9vK-v1uhOrjiuHQjzoEALP-nxdr-hRRyseewo0wXDr_MerIuTKwITZ8iQBN5tFLeA2tYfzZmPBvEySGHZpK7gLT0l40FRKMeaKWN1wVlOw_FhOXJA4nhYajIRM/s400/DSC_0160.jpg" width="400" /></a><br />
<br />
Just a note: This recipe will easily feed four people. If you don't want to cook all the gnocchi at once then lay some out on a well-floured baking sheet and put them in the freezer. Once the gnocchi are fully frozen tranfer them to a freezer bag and store.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYMufGC9ouPs7p9vEnepND9N6BASTP7fONRa_1uh3Qdaha9i9G27OuZljAuAz0vm3PvGel3gCZwhx8mmhvXUE4yvnI0vZAblKDrCurEONXI_Tf1YhklcVeyVmr2OR1SSdL5yCYawNBfdU/s1600/DSC_0016.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYMufGC9ouPs7p9vEnepND9N6BASTP7fONRa_1uh3Qdaha9i9G27OuZljAuAz0vm3PvGel3gCZwhx8mmhvXUE4yvnI0vZAblKDrCurEONXI_Tf1YhklcVeyVmr2OR1SSdL5yCYawNBfdU/s400/DSC_0016.jpg" width="400" /></a><br />
<br />
Here, of course, we have opted for cooking the gnocchi. (In well-salted water, but you knew that.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ4tS3_xyoVsT1ha-EQ__V_U-qfbd-o1hoahWD8fdQPSgIjRT_eLIH3UMGNbJqMzTXozcSdSvuGOOtYtdR4gyn-32upwHPIppl5fmws4uzMaWRNxjGy4nUvmMNQSzJcuMwjjd5Ey64omE/s1600/DSC_0030.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ4tS3_xyoVsT1ha-EQ__V_U-qfbd-o1hoahWD8fdQPSgIjRT_eLIH3UMGNbJqMzTXozcSdSvuGOOtYtdR4gyn-32upwHPIppl5fmws4uzMaWRNxjGy4nUvmMNQSzJcuMwjjd5Ey64omE/s400/DSC_0030.jpg" width="400" /></a><br />
<br />
It will only take a couple minutes for the gnocchi to cook; as a rule of thumb figure that when they are all floating atop a rolling boil of water the gnocchi are done. Do NOT empty the gnocchi into a colander, as you might with some other pastas. Take them out of the water using a slotted spoon and transfer into a pan with whatever sauce you plan on using. Then gently stir and transfer the gnocchi to individual plates for serving.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW4ZL2JlJm9WOsgcYPwV5Eqskf0amdaYB8hsXHjlMBJyNzn8gGUceYZ1Po4uOtTOHi-IR71cUf_LWXvS0CT3p68eW_EmoCNVWgGb18nHbPBEFVcQOmVoAGAvE59gEYfxXU0l88Nk19cKk/s1600/DSC_0012.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW4ZL2JlJm9WOsgcYPwV5Eqskf0amdaYB8hsXHjlMBJyNzn8gGUceYZ1Po4uOtTOHi-IR71cUf_LWXvS0CT3p68eW_EmoCNVWgGb18nHbPBEFVcQOmVoAGAvE59gEYfxXU0l88Nk19cKk/s400/DSC_0012.jpg" width="400" /></a><br />
<br />
Like so.<br />
<br />
I promise that if you take your time and use a gentile hand you will thank me for this recipe.<br />
<br />
Just as I thanked Chef Carmellini years ago.<br />
<br />Mister Meatballhttp://www.blogger.com/profile/08894424419777471903noreply@blogger.com0tag:blogger.com,1999:blog-3515095700241511531.post-4269447143139027162018-10-13T08:56:00.000-04:002018-10-13T08:56:24.728-04:00Broccoli & fregula soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq7SZ9gQlVKXFVJZWpHCzte8_R4RngKr2UXcp98IfHoObEyq-9C1RRU1JcQK2srGJSzpeiTi08-Ynyudu6YpFEUjWTcp18jHchy_JoBIRNFgQFTP9zhBPt-YMA50dNWIajYoKggZNt5cg/s1600/DSC_0004.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq7SZ9gQlVKXFVJZWpHCzte8_R4RngKr2UXcp98IfHoObEyq-9C1RRU1JcQK2srGJSzpeiTi08-Ynyudu6YpFEUjWTcp18jHchy_JoBIRNFgQFTP9zhBPt-YMA50dNWIajYoKggZNt5cg/s400/DSC_0004.jpg" width="400" /></a><br />
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Believe it or not, this otherwise vegetable-based concoction started out with a bag of marrow bones.<br />
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Between the produce aisle and the checkout, well, there they were. Apparently, I could not help but to toss the bones into the basket dangling from my hand.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOYnU9a93NWQbhWr9YmP4DH3SDhXtZ6xGL7NNCarvrCrafgTfCKKQJKmmUnFN_9_oQog91QN2qQ9cM5PV_D_xmlGW3Xp4GkjkWeyNUWvsTcUAJiFbEcDOkdQT9Qg9hFlntITsJ3Cb85ho/s1600/DSC_0006.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOYnU9a93NWQbhWr9YmP4DH3SDhXtZ6xGL7NNCarvrCrafgTfCKKQJKmmUnFN_9_oQog91QN2qQ9cM5PV_D_xmlGW3Xp4GkjkWeyNUWvsTcUAJiFbEcDOkdQT9Qg9hFlntITsJ3Cb85ho/s400/DSC_0006.jpg" width="400" /></a><br />
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There the bones are, three as you can see, browning along with a diced onion, a couple celery stalks and four or five garlic cloves (in olive oil, of course).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglNEOyAqMyrnOFEeHJMLqFOp80eaB-wgzpMiPLJWl0Z-hOYJl_dQKjExEV1luU5WW9TyRGPeqcgvrSTYPyQJTzAuofxNahavqlaS6zK1umXzzIF_vaqaQ8ditkn4TZu1JPqSTkAYayx5c/s1600/DSC_0015.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglNEOyAqMyrnOFEeHJMLqFOp80eaB-wgzpMiPLJWl0Z-hOYJl_dQKjExEV1luU5WW9TyRGPeqcgvrSTYPyQJTzAuofxNahavqlaS6zK1umXzzIF_vaqaQ8ditkn4TZu1JPqSTkAYayx5c/s400/DSC_0015.jpg" width="400" /></a><br />
<br />
A hunk of Parmigiano-Reggiano cheese rind finds its way into many soups that I make, and I enthusiastically recommend using one here.<br />
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As for quantity, we usually make enough soup to last us a few days, and so a gallon of water ought to do the trick. Just add the water and a decent bit of salt, then let things simmer for a good 45 minutes to allow the broth to develop flavor.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGtPzgR1mxVvyW5tLbgVERB7PRFkEYMehty_g8S90CVuCEBSmlHw4-KhOM3soGfJjOBO4Q4seZl1PBG-Pr7jnFyPOVPDJTG0H03iYxSBp8AdUxl2YcHzJykYDBApIaVdXyDUXSwdwyIKE/s1600/DSC_0016.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGtPzgR1mxVvyW5tLbgVERB7PRFkEYMehty_g8S90CVuCEBSmlHw4-KhOM3soGfJjOBO4Q4seZl1PBG-Pr7jnFyPOVPDJTG0H03iYxSBp8AdUxl2YcHzJykYDBApIaVdXyDUXSwdwyIKE/s400/DSC_0016.jpg" width="400" /></a><br />
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Once the broth is nice and tasty remove the marrow bones and set them aside. Then add three chopped broccoli crowns and three diced carrots. This will bring down the temperature a bit so wait until it comes back to a boil.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh8lO7nbidaOcgCodZCuibQ-sTzakFGPYG9a19V5PjlLpiY5yenoftyDU_W8YWFxnT7gnI8IM3ALH6HvLEEF_uU7rcrQpkm7wsAqseRLuvtDnJkW6ERsHQERpXAoRfPsbJmr4XI049wN0/s1600/DSC_0025.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh8lO7nbidaOcgCodZCuibQ-sTzakFGPYG9a19V5PjlLpiY5yenoftyDU_W8YWFxnT7gnI8IM3ALH6HvLEEF_uU7rcrQpkm7wsAqseRLuvtDnJkW6ERsHQERpXAoRfPsbJmr4XI049wN0/s400/DSC_0025.jpg" width="400" /></a><br />
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Once it's back to a boil add at least a cup of toasted fregula and let it cook for around 10 minutes, at which point the soup is done.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia2Aqamk2DLPDH-iLlt1-Gd6Jx6OxctNLy0nMs9j7yeefghUBkg2TTCac4yNDJSqJiDkYbRbX-0jRIXfbeiKbT_AYmsUUsT5W71ktZmKHr9eap8L2wQ5vF1ZEQ8nVMBuT5ZdMOGR1NQWM/s1600/DSC_0008.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia2Aqamk2DLPDH-iLlt1-Gd6Jx6OxctNLy0nMs9j7yeefghUBkg2TTCac4yNDJSqJiDkYbRbX-0jRIXfbeiKbT_AYmsUUsT5W71ktZmKHr9eap8L2wQ5vF1ZEQ8nVMBuT5ZdMOGR1NQWM/s400/DSC_0008.jpg" width="400" /></a><br />
<br />
Except that I'm not a guy who is about to allow perfectly good bone marrow to go to waste. Scoop it all out and add the marrow to the pot; you won't be sorry.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_D-3Lf1nPp3YRVzcfF59RCEUkONSlGPUr-2OBICLCRUuTkX5ByV7vldK-Ua2hNlRZx-702yah8nYDTctiRflOZHCjy1EAnDyuwMtsR0U-QHQq3hyISE2uhr7VKsOi39bVPuGoM7qp1ms/s1600/DSC_0028.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_D-3Lf1nPp3YRVzcfF59RCEUkONSlGPUr-2OBICLCRUuTkX5ByV7vldK-Ua2hNlRZx-702yah8nYDTctiRflOZHCjy1EAnDyuwMtsR0U-QHQq3hyISE2uhr7VKsOi39bVPuGoM7qp1ms/s400/DSC_0028.jpg" width="400" /></a><br />
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Oh, and don't forget to grate some cheese on top of the soup before serving.<br />
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This step, to my way of thinking, is non-negotiable.Mister Meatballhttp://www.blogger.com/profile/08894424419777471903noreply@blogger.com1tag:blogger.com,1999:blog-3515095700241511531.post-12402880700703594402018-10-06T17:55:00.001-04:002018-10-06T17:55:54.639-04:00Mom's cured green olives<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj2aaK2q_iMYQ-pGzSnuZrq3XZfj6oeLNibBkokChXz5RHKHOzY4_ivze9blidavowcAw2wClayfQqZvBrCgSbdm7IAz-Px3Z08LtH5XnPpDEXcDBl3yIqL4Qp8K9dpcYB_Yv7obFSU8c/s1600/DSC_0059.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj2aaK2q_iMYQ-pGzSnuZrq3XZfj6oeLNibBkokChXz5RHKHOzY4_ivze9blidavowcAw2wClayfQqZvBrCgSbdm7IAz-Px3Z08LtH5XnPpDEXcDBl3yIqL4Qp8K9dpcYB_Yv7obFSU8c/s400/DSC_0059.jpg" width="400" /></a><br />
<br />
One of my strongest childhood memories of autumn goes something like this.<br />
<br />
Uncle Joe pulls up to our apartment building in Brooklyn in his red dump truck. He is greeted by his sister, my mother, who emerges from the family's fountain service store onto the concrete sidewalk outside. My uncle goes to the back of the truck and drops the tailgate, his sister following close behind, but not too close.<br />
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There are wooden crates stacked along the back edge of the truck bed, eight or ten of them I would estimate. Soon my uncle begins to unload them. He carries the crates through the store, past the two small rooms behind it, ending in the backyard where my grandparents used to keep chickens, ducks, lambs and, at one point I am told by Cousin John, even a baby calf.<br />
<br />
One by one he places the crates on the ground, underneath the huge trellised grapevine where 30-odd family members spend many hours together every summer. Being autumn many if not all of the grapes, white ones, have already been harvested, either made into Aunt Laura's famous jellies or simply eaten straight from the vine as they have ripened.<br />
<br />
Two or three tables are in place for the work that is ahead, sturdy ones because that is what they must be. After he unloads the last crate Uncle Joe goes back to his truck to gather the tools that will be needed once the crates have all been opened. There are several of these tools, but all are the same.<br />
<br />
They are hammers of various shapes and weights, normally used for my uncle's work but here put to use in order to pound away at the contents of the crates.<br />
<br />
They are filled with hundreds of pounds of fresh raw green olives. Where the olives were grown I do not know, but they were surely purchased at the <a href="http://www.brooklynterminalmarketonline.com/" target="_blank">Brooklyn Terminal Market</a> in Canarsie, about a twenty minute drive away, longer in a dump truck. My mother is the designated curer of olives in the family and as her son I am expected to lend an assist.<br />
<br />
My work is simple, if a tad tedious. Grab one of Uncle Joe's hammers and, one by one, crack open each and every olive until not a single whole one remains. It is impossible to finish the job without bruising my fingers, but this is the price of autumn's work. I don't mind paying it.<br />
<br />
In the end I will have helped my mother produce many glass jars filled with strongly flavored cured green olives for appreciative family members and friends.<br />
<br />
That is the memory that stays with me, not the bruises.<br />
<br />
Anyhow, this is a very long-winded way of saying that I got my hands on some fresh olives last week when visiting my brother Joe in New York. Mixing up a batch of cured ones did not at all seem an unacceptable thing to do.<br />
<br />
And so.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZDCEmkAlSIXa1ErI-7KSxk_MODl8svi-UWjMWgzX9T2j5XTAOdb-L0hV4_ROJ-IKp4D_GTtOdOy_1EhZVaOlynYBn3QmZuMdubYodrWTGxKkj3uUoDnVOSsPw3pT5vZTMJxPKxMYSat8/s1600/DSC_0045.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZDCEmkAlSIXa1ErI-7KSxk_MODl8svi-UWjMWgzX9T2j5XTAOdb-L0hV4_ROJ-IKp4D_GTtOdOy_1EhZVaOlynYBn3QmZuMdubYodrWTGxKkj3uUoDnVOSsPw3pT5vZTMJxPKxMYSat8/s400/DSC_0045.jpg" width="400" /></a><br />
<br />
This is 4 pounds of raw green olives. They've been rinsed thoroughly and allowed to dry.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5JUAuTiYiNOpu8Tq1TrhoPY7uFi1ZcO8BgCuMuInyq9fXHkSnDbaq9unFWyuVltmyJKeyv6IO-4hKMVkWNMq1uPboX1KRIoVbxqvSUdk-RI1mkNOiriNeKZyyKNKcN75CjYIUGu9fY0E/s1600/DSC_0017.jpg" imageanchor="1"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5JUAuTiYiNOpu8Tq1TrhoPY7uFi1ZcO8BgCuMuInyq9fXHkSnDbaq9unFWyuVltmyJKeyv6IO-4hKMVkWNMq1uPboX1KRIoVbxqvSUdk-RI1mkNOiriNeKZyyKNKcN75CjYIUGu9fY0E/s400/DSC_0017.jpg" width="400" /></a><br />
<br />
Though I was tempted to use my old claw hammer, for old time's sake, I decided on a kitchen mallet instead. One by one you'll need to give each olive a little whack in order to break open the skin and expose the inner flesh.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2TGqk3-IiJVwGeQqDBcVpgAcxhpgeRkq5dzQ7fgWTXCOsALKUtiisHnzMlyTejL6KmDDsuDkBNppc2enPDGUYjrGfkp2rTWA95igFRTUOcdJzi_H2VwsESTteysikFKamZeptuT_zXG8/s1600/DSC_0023.jpg" imageanchor="1"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2TGqk3-IiJVwGeQqDBcVpgAcxhpgeRkq5dzQ7fgWTXCOsALKUtiisHnzMlyTejL6KmDDsuDkBNppc2enPDGUYjrGfkp2rTWA95igFRTUOcdJzi_H2VwsESTteysikFKamZeptuT_zXG8/s400/DSC_0023.jpg" width="400" /></a><br />
<br />
Like so. Now, you can see that this is a nice clean cut, but don't worry if it isn't. Even if some olives come completely apart they're still okay.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVb58WQyrA_VLM_fH5wLc3b1MGUA5SXQgpi2cDybkVfgEVUJfoDfr-A_SzUcTXriN5PIFNr56_b5DkUFpOTWthRHf4f1_AnBdVxyOJrs6uq4xHDKTOSGZazElTm8vmIf-rHYxiBdKgGjo/s1600/DSC_0040.jpg" imageanchor="1"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVb58WQyrA_VLM_fH5wLc3b1MGUA5SXQgpi2cDybkVfgEVUJfoDfr-A_SzUcTXriN5PIFNr56_b5DkUFpOTWthRHf4f1_AnBdVxyOJrs6uq4xHDKTOSGZazElTm8vmIf-rHYxiBdKgGjo/s320/DSC_0040.jpg" width="320" /></a><br />
<br />
Some of my olives even broke in half. Not a problem.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgudO7ZnCFVuKOjM0_KCbto__y-W90H4zi3xiLWY-IIEixftxhPJbJ3daf5pybCARv-cpXsqUn7V_Q5HjiEmTOgoG3eaADb1ye38-zhZKc6yMVJSjFhLd5FXk_zSEYPmoay6trxDuI07Ac/s1600/DSC_0007.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgudO7ZnCFVuKOjM0_KCbto__y-W90H4zi3xiLWY-IIEixftxhPJbJ3daf5pybCARv-cpXsqUn7V_Q5HjiEmTOgoG3eaADb1ye38-zhZKc6yMVJSjFhLd5FXk_zSEYPmoay6trxDuI07Ac/s400/DSC_0007.jpg" width="400" /></a><br />
<br />
A fennel bulb, three carrots and a couple celery stalks.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgk8hAsoaaZPuJWqIJ2LrJeMAbBAs5rV5Z_c-UoTpACZjBHcK6XCCj5BEbWHrojCGfXFDcTFLChZqCBuuiChX6CHQGOWkitTsc7Rw9LOyGuGbq357PjIL5nXnhWrJ9uJpS_KGNl-jKnuc/s1600/DSC_0010.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgk8hAsoaaZPuJWqIJ2LrJeMAbBAs5rV5Z_c-UoTpACZjBHcK6XCCj5BEbWHrojCGfXFDcTFLChZqCBuuiChX6CHQGOWkitTsc7Rw9LOyGuGbq357PjIL5nXnhWrJ9uJpS_KGNl-jKnuc/s400/DSC_0010.jpg" width="400" /></a><br />
<br />
Cut them all up, like so.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXju86irrJ9lcvxz3MH-4jq7WY8cyzqukb2oxp3ZKti4gKCV-plO4-CljneqvMyEe5QlmOF5c422LvMfJK5WjBTPwEZWdiPFNbMw8pd1pqhvDwU2qo8zu-0G22jFMpwzY65O9NyNsbhyphenhyphenQ/s1600/DSC_0050.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXju86irrJ9lcvxz3MH-4jq7WY8cyzqukb2oxp3ZKti4gKCV-plO4-CljneqvMyEe5QlmOF5c422LvMfJK5WjBTPwEZWdiPFNbMw8pd1pqhvDwU2qo8zu-0G22jFMpwzY65O9NyNsbhyphenhyphenQ/s400/DSC_0050.jpg" width="400" /></a><br />
<br />
And place them in a non-reactive container along with the olives. I used a large dutch oven, as it's lined with porcelain and also has a lid for covering the olives as they cure.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1rFQP2apyobu7rFWEKUZk_Y5aCjGxCfUejm0Pa-ekvCo4PTYx0L655yMzQjpJWhREc6Y9xPTG6_aL91F5fI8qxqDzjRQ9tDrAS6-ksn3MK_tfQ4X0f28C8FCp9WhIe9EFhi11krYpVc4/s1600/DSC_0057.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1rFQP2apyobu7rFWEKUZk_Y5aCjGxCfUejm0Pa-ekvCo4PTYx0L655yMzQjpJWhREc6Y9xPTG6_aL91F5fI8qxqDzjRQ9tDrAS6-ksn3MK_tfQ4X0f28C8FCp9WhIe9EFhi11krYpVc4/s400/DSC_0057.jpg" width="400" /></a><br />
<br />
Add 2 1/2 cups of white vinegar, 1 1/2 cups water and 3 tablespoons Kosher salt. Then drizzle a bunch of olive oil on top and cover. Set aside where it won't be in the way because the olives will remain in the mixture for a couple days or longer. Try and stir them once in a while, too.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu3hOmNHaw5izbWZB1ZxqEK6NO6EGUVm0gJ0n7tzDdPpgawArL-_R-OxEITx-mbGUbs79o_fhM8zvb34J4ej13OnRCVTXlzXL1_USdPW6OV4SswcIK3nvoVVA21ihdW3J9UmKe7ksT1hw/s1600/DSC_0004.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu3hOmNHaw5izbWZB1ZxqEK6NO6EGUVm0gJ0n7tzDdPpgawArL-_R-OxEITx-mbGUbs79o_fhM8zvb34J4ej13OnRCVTXlzXL1_USdPW6OV4SswcIK3nvoVVA21ihdW3J9UmKe7ksT1hw/s400/DSC_0004.jpg" width="400" /></a><br />
<br />
Knowing when the olives are ready is a little bit tricky. Just-picked olives will need to stay in the vinegar mix longer than those that have travelled a bit. I'd say start checking them after two days. The color should have darkened some by then, and the olives will have softened too. Just don't allow them to get too soft. Pick out a couple olives and give a taste. When the texture seems right then it's time to wrap things up.<br />
<br />
These olives were ready in three days.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_tBXOM07MeGENUZfXb8XyP1AClAgbvBCkfNkijnD9LpI8olcC0PqsOXl-efWDbax94xujB7yTtM2FGwsRSFF-4Az1sq9189MQptT-qVKOJ7QedBvIWX22-ZOv7uasQ6KMxWkM9UTBy4I/s1600/DSC_0005.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_tBXOM07MeGENUZfXb8XyP1AClAgbvBCkfNkijnD9LpI8olcC0PqsOXl-efWDbax94xujB7yTtM2FGwsRSFF-4Az1sq9189MQptT-qVKOJ7QedBvIWX22-ZOv7uasQ6KMxWkM9UTBy4I/s400/DSC_0005.jpg" width="400" /></a><br />
<br />
Pour the olives into a colander and let them drain fully.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivQJ_u0VD9-SLjJExh6gDwPanuLW0n1vgJTMkTeJPwqEOf0UeiiitcWRP9gRxcf16eFJqr30AjhtcP6DJIu2BJsfCxzCG8t-uW1MMb29H5HcWGTAZl17Yibh8I6VnEFlPfgencQ6RQVj0/s1600/DSC_0013.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivQJ_u0VD9-SLjJExh6gDwPanuLW0n1vgJTMkTeJPwqEOf0UeiiitcWRP9gRxcf16eFJqr30AjhtcP6DJIu2BJsfCxzCG8t-uW1MMb29H5HcWGTAZl17Yibh8I6VnEFlPfgencQ6RQVj0/s400/DSC_0013.jpg" width="400" /></a><br />
<br />
At this point you're ready to jar the olives. I transferred them into a large bowl and added several sliced garlic cloves and a little hot pepper, but you don't need to add anything at all if you don't want to.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9YxnVXjHRJs4iJvq5HG22GX0C07QBJkV0NSVz7h7qILsMX9B4XGocW6HNiS1JAplCHQl9ysM1nNlnDK_kDI34_O-DypqhiVxHKbbGzynU6YK8o2_62gIhhh2e951fi64T0coxW1oVy04/s1600/DSC_0028.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9YxnVXjHRJs4iJvq5HG22GX0C07QBJkV0NSVz7h7qILsMX9B4XGocW6HNiS1JAplCHQl9ysM1nNlnDK_kDI34_O-DypqhiVxHKbbGzynU6YK8o2_62gIhhh2e951fi64T0coxW1oVy04/s400/DSC_0028.jpg" width="400" /></a><br />
<br />
Either way, stuff the olives into jars and fill the jars with extra virgin olive oil.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivsOC2d09He5vZ5XmrLjc9olvFQR4xUeShZ7oJxXQANKRFRDyAgVi-GBjGBuPar0VxFTQmzvQciuaB2u4rGC8qRVy9qyil2P-oPE0VrjWnRNuNQJqhW2Ux5Ix7wPXs1b6jQdcQS22gypg/s1600/DSC_0034.jpg" imageanchor="1"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivsOC2d09He5vZ5XmrLjc9olvFQR4xUeShZ7oJxXQANKRFRDyAgVi-GBjGBuPar0VxFTQmzvQciuaB2u4rGC8qRVy9qyil2P-oPE0VrjWnRNuNQJqhW2Ux5Ix7wPXs1b6jQdcQS22gypg/s400/DSC_0034.jpg" width="400" /></a><br />
<br />
Make sure the olives are completely covered in oil, then tighten the lids on the jars and set them aside in a cool place. Be patient because they won't be ready to eat for a good couple months.<br />
<br />
I filled seven pint-sized jars out of this batch. My guess is that five of them will be distributed to others at Christmas.<br />
<br />
It's always better when you share, no?<br />
<br />Mister Meatballhttp://www.blogger.com/profile/08894424419777471903noreply@blogger.com0tag:blogger.com,1999:blog-3515095700241511531.post-86896149649036405782018-09-25T11:03:00.000-04:002018-09-25T11:03:18.092-04:00How to make Genovese sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEQZchzPbyLH42dGrajwmhdIHcATeMohAMWeQL9eK_ghXC1fE29MVtCUChVTCy1KBKPvUDAZyjj0S9Z7vkMDAe6iLcGP3tAdhJ-ZgpEAF7jBheX0AgnYkUU41TID_rf37qsIrKkaeOfPI/s1600/DSC_0091.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEQZchzPbyLH42dGrajwmhdIHcATeMohAMWeQL9eK_ghXC1fE29MVtCUChVTCy1KBKPvUDAZyjj0S9Z7vkMDAe6iLcGP3tAdhJ-ZgpEAF7jBheX0AgnYkUU41TID_rf37qsIrKkaeOfPI/s400/DSC_0091.jpg" width="400" /></a><br />
<br />
The origin of this sauce is unclear.<br />
<br />
Though its name implies a specialty of the port town Genoa, the capital of the Liguria region, good luck finding it anywhere near the place. Rather, the onion-based <i>ragu</i> can be gotten in the Campania region of Italy, specifically around the province of Naples.<br />
<br />
Don't ask me why.<br />
<br />
Anyhow, my family's roots just happen to be planted around Naples. And so when the time came to use my newly harvested garden onions to try making this Genovese sauce, I did the sensible thing to seek guidance: I dialed up my Aunt Anna.<br />
<br />
"Didn't I just talk to you a day or two ago?" she asked.<br />
<br />
Anna and I speak regularly but not <i>this</i> regularly.<br />
<br />
"Yeah, but I forgot to ask you about this sauce I'm in the middle of making."<br />
<br />
"A what?"<br />
<br />
"A sauce. I think you used to make it when we were kids."<br />
<br />
After repeating the word sauce four times and spelling it twice, it was clear that my dear aunt and I were getting nowhere together very fast.<br />
<br />
"I don't understand what you're saying. Here, tell Frank."<br />
<br />
Cousin Frank is Anna's son in-law, what with him being married to her daughter Josephine. The two of them just happened to be having lunch with both Anna and Aunt Rita when I called.<br />
<br />
"Your aunt isn't wearing her hearing aid," Frank said by way of introduction. "I honestly don't know how you two manage to talk on the phone at all."<br />
<br />
It occurred to me to say that the 300 miles separating my aunt and me doesn't leave us a lot of options, but I was literally in the middle of getting the <i>ragu</i> started for a dinner party later that same day.<br />
<br />
Time was of the essence, as this is the kind of <i>ragu</i> that must be cooked for hours or not at all.<br />
<br />
"Just ask her if she used to make a pasta sauce that uses a huge amount of onions, and no tomatoes whatsoever," I told my cousin. "It's also got meat in it but the onions are the big thing."<br />
<br />
Dutifully Frank relayed my query, though he too had to repeat himself to be understood.<br />
<br />
"She's shaking her head 'no'," Frank told me. "And she's about the grab the phone from my hand, so goodbye, say hi to ...."<br />
<br />
"You're making a tomato sauce without tomatoes?" Anna cried. "What are you, crazy? Why would you do that?"<br />
<br />
"Not tomato sauce, Anna. It's made with onions and meat and it's <i>Napoletana</i> so I figured you might know it. I'm making it right now, in fact."<br />
<br />
"You have a recipe?" she asked.<br />
<br />
"No, that's why I called you, to see how you might have made it. I'm just kinda winging it here."<br />
<br />
"You're singing? I thought you were cooking."<br />
<br />
This is about the time I told Anna that I had to go.<br />
<br />
"If it turns out good I'll give you the recipe. Give my love to Rita. And put in your freaking hearing aid, would you."<br />
<br />
"I love you too" is all I heard before my aunt hung up and was gone.<br />
<br />
One day, hopefully many many years from now, I am going to miss these conversations.<br />
<br />
Whether they make any sense or not.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO-cBBCCKGOrcr91ozlbg38GGbNc7f3s1IXex4yhw9Ub1xnN3R3W_J1xI9NEy2QrvB0w_B3vB7dPCvv0g4tmTkyofbA_N9xHMpt9owI1fHt-CvFLRY16rlC-MBjZ6MzkQxnOLU5N3rYRU/s1600/DSC_0012.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO-cBBCCKGOrcr91ozlbg38GGbNc7f3s1IXex4yhw9Ub1xnN3R3W_J1xI9NEy2QrvB0w_B3vB7dPCvv0g4tmTkyofbA_N9xHMpt9owI1fHt-CvFLRY16rlC-MBjZ6MzkQxnOLU5N3rYRU/s400/DSC_0012.jpg" width="400" /></a><br />
<br />
Anyhow, these are some of the onions from my garden. I wanted to cook something where they would be a central ingredient, which is how the Genovese <i>ragu</i> came to mind.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOeuwkTV037bbsqK_rjT2G8-KGhpyG1DP6zrgClIT7rIn2vpabX80k-YOeKNDxy9g00bC5jtoW6-3E0gGmhAaiQmx6TkIonIWh5Hl4HTgOk4XVQsMD5yXk_wFZ1jSkN3jWWnLjq9KarHY/s1600/DSC_0013.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOeuwkTV037bbsqK_rjT2G8-KGhpyG1DP6zrgClIT7rIn2vpabX80k-YOeKNDxy9g00bC5jtoW6-3E0gGmhAaiQmx6TkIonIWh5Hl4HTgOk4XVQsMD5yXk_wFZ1jSkN3jWWnLjq9KarHY/s400/DSC_0013.jpg" width="400" /></a><br />
<br />
Start with a good bit of olive oil and around half a stick of butter.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwIHH57NNAGCOO9djOmTLHCv1RCbz93_9DRP3yUR-wItWdUFTuiTakUquhcHUrG-gzGJIyqCqtK_ku007UaaT8PXJnIjrsNC6hBWvWzlqlCFpNX5BlLsw8Dk9imLE21pL3xWGgLm6Q6E8/s1600/DSC_0020.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwIHH57NNAGCOO9djOmTLHCv1RCbz93_9DRP3yUR-wItWdUFTuiTakUquhcHUrG-gzGJIyqCqtK_ku007UaaT8PXJnIjrsNC6hBWvWzlqlCFpNX5BlLsw8Dk9imLE21pL3xWGgLm6Q6E8/s400/DSC_0020.jpg" width="400" /></a><br />
<br />
Once the butter has melted add 2 to 2 1/2 pounds of veal stew meat and brown. Then remove the meat and set aside. (Beef or pork would work fine as well.)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Q7PkMYe7wX-DsREBTewt2RWkZ-Ri_QVyAnxrMszYbdO-mDMLy6GyCMQ2B3hn4FBJyvGsGZwZLkHt18TBIyzzQUoXyGJsZmGtTt4472j5eUIjoBsonSKVlt4Q0JOtSl5zBDYyOIktolI/s1600/DSC_0041.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Q7PkMYe7wX-DsREBTewt2RWkZ-Ri_QVyAnxrMszYbdO-mDMLy6GyCMQ2B3hn4FBJyvGsGZwZLkHt18TBIyzzQUoXyGJsZmGtTt4472j5eUIjoBsonSKVlt4Q0JOtSl5zBDYyOIktolI/s400/DSC_0041.jpg" width="400" /></a><br />
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After removing the veal add three finely diced carrots, four diced celery stalks and maybe five chopped garlic cloves (I actually used seven). Sauce until softened.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEispFHuf5uXdpmW4w1ER_kn6N9DfGJJL63_w9hID-U-2FGzqUder6sd-9H1RjbcQfDnEBtEpxVlc0o9VpGS9UUXyCi0QtEJWABP6Any1kQweHwcbCMkCwOWM9G_qUOlDvcirbStYZA1Wt4/s1600/DSC_0042.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEispFHuf5uXdpmW4w1ER_kn6N9DfGJJL63_w9hID-U-2FGzqUder6sd-9H1RjbcQfDnEBtEpxVlc0o9VpGS9UUXyCi0QtEJWABP6Any1kQweHwcbCMkCwOWM9G_qUOlDvcirbStYZA1Wt4/s400/DSC_0042.jpg" width="400" /></a><br />
<br />
Then add in the veal.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA2hvKgK8qhG4u8QlWQ9TpsgK8cNu26bY_drrwx91G0b52RasszBkqoS5UXTofYO3CV9Hhoy9tMqy2I8YZ_G5daSr9nOcNxIJzGtbnGLYBmDF3yqk7vaykeTCcEDipfCO71d5rCva9ShA/s1600/DSC_0061.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA2hvKgK8qhG4u8QlWQ9TpsgK8cNu26bY_drrwx91G0b52RasszBkqoS5UXTofYO3CV9Hhoy9tMqy2I8YZ_G5daSr9nOcNxIJzGtbnGLYBmDF3yqk7vaykeTCcEDipfCO71d5rCva9ShA/s400/DSC_0061.jpg" width="400" /></a><br />
<br />
And then add three pounds of sliced onions.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrHYLN5-cT0PvP74t_WhXf0dPN3XMtTTQpIB1Upz8oXF0PEP0bL5Htm9DdMp7C2_8-KziFNvbmxHGsSsI-k4rWKbSQHUXvTtIUKCZVhVhkbMREARCCxg2ShGnb0r6idbOBP6zoInmn4bU/s1600/DSC_0062.jpg" imageanchor="1"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrHYLN5-cT0PvP74t_WhXf0dPN3XMtTTQpIB1Upz8oXF0PEP0bL5Htm9DdMp7C2_8-KziFNvbmxHGsSsI-k4rWKbSQHUXvTtIUKCZVhVhkbMREARCCxg2ShGnb0r6idbOBP6zoInmn4bU/s320/DSC_0062.jpg" width="320" /></a><br />
<br />
At this point you've got a choice of adding some kind of stock or white wine. I went with around a quart of freshly made chicken stock.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdal039YUlko1h1s8gVSwezPLXj40vAw2WhDqdHdww7EWfgJbNuZawRjZMC2uVkfTYirJSvL5RMvckxNQAaVGqAxZ5x0tgdv_Dua0zjmbFPH7RP-rdzAc7fv9Pfu_dmHcQTx5b5sjl9QI/s1600/DSC_0077.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdal039YUlko1h1s8gVSwezPLXj40vAw2WhDqdHdww7EWfgJbNuZawRjZMC2uVkfTYirJSvL5RMvckxNQAaVGqAxZ5x0tgdv_Dua0zjmbFPH7RP-rdzAc7fv9Pfu_dmHcQTx5b5sjl9QI/s400/DSC_0077.jpg" width="400" /></a><br />
<br />
Now add some salt and pepper to taste, incorporate, and cover the pot. Turn the heat to around medium and simmer for a few hours, checking and stirring periodically. The onions will release a lot of moisture, and over time they will completely break down. It's unlikely that you'll need to add any other liquid at all, but do so if necessary.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrU5IUMp9g2521Iekc81h1oevSubTm7qMbp9y9FigNDFfrBm4aij0TujvKapNGmhMgkjIzPGuYwusn2363jIgYMHssXIxHGMcZeDEpBey0_CSp7GDf8vXTeh25Ntv9lyE-ZiVbu16mJog/s1600/DSC_0002.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrU5IUMp9g2521Iekc81h1oevSubTm7qMbp9y9FigNDFfrBm4aij0TujvKapNGmhMgkjIzPGuYwusn2363jIgYMHssXIxHGMcZeDEpBey0_CSp7GDf8vXTeh25Ntv9lyE-ZiVbu16mJog/s400/DSC_0002.jpg" width="400" /></a><br />
<br />
This <i>ragu</i> cooked for around four hours. It's on the thick side, as I believe it should be, but decide for yourself how moist you'd like it. As you can see, the long cooking time didn't just break down the onion but the veal, too.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA6C0z8bTQBik5DDnRwieovZuwTEJVaNGg-3KYJwLllC6qOtTLS0GHFPilaZocyHHSAK09KJfC4DNN_BTQiGKCQ0r64f88wtZVYA0HZiuSJmrV4YF64RwPjIHB5HxNOCAf81akPXbudvA/s1600/DSC_0108.jpg" imageanchor="1"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA6C0z8bTQBik5DDnRwieovZuwTEJVaNGg-3KYJwLllC6qOtTLS0GHFPilaZocyHHSAK09KJfC4DNN_BTQiGKCQ0r64f88wtZVYA0HZiuSJmrV4YF64RwPjIHB5HxNOCAf81akPXbudvA/s400/DSC_0108.jpg" width="400" /></a><br />
<br />
As for which pasta to use, aim towards the hearty, not the delicate. I made these <i>mafalde</i> nice and thick and they worked out fine, but something like a rigatoni or paccheri, or even ziti would be perfect.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsdt_IVyurjBP5iaq6c0VrgQs96DvF_IJwpHIV5Buw4dH_NR0_zNwNWwFHzuGVuPLw5bkOxiw60oEcdwnu9wsa48KJii5ljsiyxvRGL4Dnc0Ifd5Jk4_bgE05_24EpuN9XaRV5RMcLYrE/s1600/DSC_0020+2.jpg" imageanchor="1"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsdt_IVyurjBP5iaq6c0VrgQs96DvF_IJwpHIV5Buw4dH_NR0_zNwNWwFHzuGVuPLw5bkOxiw60oEcdwnu9wsa48KJii5ljsiyxvRGL4Dnc0Ifd5Jk4_bgE05_24EpuN9XaRV5RMcLYrE/s400/DSC_0020+2.jpg" width="400" /></a><br />
<br />
It turned out pretty well and so I'm going share the recipe with my aunt.<br />
<br />
Hopefully she'll be able to hear me this time.Mister Meatballhttp://www.blogger.com/profile/08894424419777471903noreply@blogger.com3tag:blogger.com,1999:blog-3515095700241511531.post-21961858975791854112018-09-17T09:27:00.000-04:002018-09-17T09:27:00.862-04:00Pasta with corn, tomato & cheese<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO1Di6nshwpw8G3T56C5Pd9NhbsObL-ztPOoAUXww49wBLdPAxz02d_3WOUVw5_YDkrB5YNHa5zHBm31TwyamgXT3nkIMLWFtc0L-lBUjisM0zg9JvQcMRGuSkVLl6g46QCtNov1lqBfw/s1600/DSC_0074.jpg" imageanchor="1"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO1Di6nshwpw8G3T56C5Pd9NhbsObL-ztPOoAUXww49wBLdPAxz02d_3WOUVw5_YDkrB5YNHa5zHBm31TwyamgXT3nkIMLWFtc0L-lBUjisM0zg9JvQcMRGuSkVLl6g46QCtNov1lqBfw/s400/DSC_0074.jpg" width="400" /></a><br />
<br />
My friend Peter is what you might call "an acquired taste."<br />
<br />
He is brash, opinionated, often insulting to those who cross his path. I have never met a person with less skill in editing their own words. Which is saying something considering the place I am from.<br />
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This is one of the reasons the man is my friend. I never have to wonder where Peter stands on any issue. He is, without apology, who he is. I admire and respect that.<br />
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It also doesn't hurt that he can grow vegetables better than anybody that I know. With few exceptions, virtually every seedling that I plant in the spring has its beginning in Peter's greenhouses in the dead of winter. On the property around these greenhouses you'll find fruit trees of all types, as well as a large field where Peter and his wife Claudia grow potatoes, tomatoes and, of particular interest to us here, sweet corn.<br />
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A couple weeks back Peter texted saying that the corn in his field was ready to be picked.<br />
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"Come over today or tomorrow and take as much as you want," he wrote.<br />
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Before I could answer Peter was back with the kind of snarky blather that is more his custom.<br />
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"Oh, and grab a few ears for your girlfriend Marc while you're at it."<br />
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See what I mean.<br />
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Now, Marc is a regular companion of mine, I'll admit, but he certainly is not my girlfriend.<br />
<br />
He isn't even a girl. I checked with his wife Beth just yesterday to be sure.<br />
<br />
Nonetheless, my mission was to score a couple dozen ears of corn and so the next day my girlfriend and I were trudging through Peter's corn field stocking up.<br />
<br />
Which is how this pretty swell concoction of pasta, tomato, corn and ricotta salata came to be.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1U2vxHvQVDrWSOF5DveAwI_IVvRZ4yTLol9Z7veDR-XfdWw9z0XyLy4Sd90tjocWCszicHbzzPz50MCT6kTwk_FdAwf2XnChYRkS3y2BsQkCurFMRNhPn1VxykO-tIYeFdvOUqH0UI8I/s1600/DSC_0019.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1U2vxHvQVDrWSOF5DveAwI_IVvRZ4yTLol9Z7veDR-XfdWw9z0XyLy4Sd90tjocWCszicHbzzPz50MCT6kTwk_FdAwf2XnChYRkS3y2BsQkCurFMRNhPn1VxykO-tIYeFdvOUqH0UI8I/s400/DSC_0019.jpg" width="400" /></a><br />
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We start out, as we do with so many good things, sauteeing some garlic (three or four cloves) and a little hot pepper in a good bit of olive oil.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRI7i3TqW03tV2gUbPn8vHpoUE08DPiwxNLQN09KBQOWLNkx-yVNI3MUiaD5nVtzNkt-5WI_EddFj7KPSXfs3n-5JMeIWKTLwgbANbqtTsaS6gwfvrHsQwuUeEgNvajn_560tWxZcKnIU/s1600/DSC_0022.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRI7i3TqW03tV2gUbPn8vHpoUE08DPiwxNLQN09KBQOWLNkx-yVNI3MUiaD5nVtzNkt-5WI_EddFj7KPSXfs3n-5JMeIWKTLwgbANbqtTsaS6gwfvrHsQwuUeEgNvajn_560tWxZcKnIU/s400/DSC_0022.jpg" width="400" /></a><br />
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Once the garlic has softened (but not browned) toss in your tomatoes. We've got around three cups' worth of fresh garden tomatoes here.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguk1R2AmRKAYOylsx8oU8sndEt0de5cILX5I9eqS2yD2MQfGnSkoKmGXq9-Sqc0jY-Zh-n4rgfhzWZ_bPQeeAvd6VVpxl8ioW1OHk7ShHxaBVZLHUV9MMC5wAh_qf4oTJACp5txPAkBIU/s1600/DSC_0026.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguk1R2AmRKAYOylsx8oU8sndEt0de5cILX5I9eqS2yD2MQfGnSkoKmGXq9-Sqc0jY-Zh-n4rgfhzWZ_bPQeeAvd6VVpxl8ioW1OHk7ShHxaBVZLHUV9MMC5wAh_qf4oTJACp5txPAkBIU/s400/DSC_0026.jpg" width="400" /></a><br />
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The basil plants have been growing wild this year. I figured a handful of them wouldn't hurt.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCkSJE6t1nesKkuYYAtNfaq7e7qrlA8H7ZEGPzQY_0KOGjEW6pNcpqcS4aLefoLbhpYXB104sYhqhtuLHOa-kPwLdjGBZ63pHiP5_wbAYFXmoqc8i1qz3xnGnKGwNOaE5CNBorKBT1Q7g/s1600/DSC_0036.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCkSJE6t1nesKkuYYAtNfaq7e7qrlA8H7ZEGPzQY_0KOGjEW6pNcpqcS4aLefoLbhpYXB104sYhqhtuLHOa-kPwLdjGBZ63pHiP5_wbAYFXmoqc8i1qz3xnGnKGwNOaE5CNBorKBT1Q7g/s400/DSC_0036.jpg" width="400" /></a><br />
<br />
You can skip this step if you like. For some reason, probably because I am incapable of thinking about corn without thinking about butter, I found myself adding half a stick just for the hell of it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC1ElzGSASCrfAQxE-jTbmr_ztQgAhyNrC8JnQCuc_HCu_0wqy3u6KjUQfeDC44titK-6C6u_w5hx6BvEeE0YJ6KUKvYU3u57KB6J2SfB7hH73tsb8ibaX5v8YL8uk110uXW6Zjlf5SNQ/s1600/DSC_0039.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC1ElzGSASCrfAQxE-jTbmr_ztQgAhyNrC8JnQCuc_HCu_0wqy3u6KjUQfeDC44titK-6C6u_w5hx6BvEeE0YJ6KUKvYU3u57KB6J2SfB7hH73tsb8ibaX5v8YL8uk110uXW6Zjlf5SNQ/s400/DSC_0039.jpg" width="400" /></a><br />
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You'll need to give it a taste, of course, but after around 15 or 20 minutes of medium-to-high heat the tomatoes are likely to have turned into a respectable sauce. At which point you can add the corn (around two cups here, blanched and cut from the cob) and lower the heat to a slow simmer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyxLYNJFbAjt_oT0uu9UjbPz7e5IHz9_AV_bautsv5nqIv_SrlMI_C4idK2TreyJBrj6kP4cughwdKHc1We5TRu4wgFB5goFAl64h8RjzIy561qTzcffYUYwvMicDqKybWpevcS8J9_tM/s1600/DSC_0055.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyxLYNJFbAjt_oT0uu9UjbPz7e5IHz9_AV_bautsv5nqIv_SrlMI_C4idK2TreyJBrj6kP4cughwdKHc1We5TRu4wgFB5goFAl64h8RjzIy561qTzcffYUYwvMicDqKybWpevcS8J9_tM/s400/DSC_0055.jpg" width="400" /></a><br />
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After the corn has warmed a bit (maybe a minute or two) add a half pound of ricotta salata, cut into small pieces.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuko4eWq5eq-N3rvZWNzojOy-cSdYBwkWvw3w8R8qPGm3oedIA54AYHsP4ymIC5RWAR36lwW2RUVn4AtOG8YKXx3aszeeQd8sq-oRdIJVAobAbhZlsZOfeadWrlShG7EHO29XcjLstUdw/s1600/DSC_0057.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuko4eWq5eq-N3rvZWNzojOy-cSdYBwkWvw3w8R8qPGm3oedIA54AYHsP4ymIC5RWAR36lwW2RUVn4AtOG8YKXx3aszeeQd8sq-oRdIJVAobAbhZlsZOfeadWrlShG7EHO29XcjLstUdw/s400/DSC_0057.jpg" width="400" /></a><br />
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Then immediately add your pasta and incorporate.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtEBcBDvyTg6FwZhPfSm6Vj2yHuKNj3Va3mDoO2IfmgmolEOsLcIVn-jQZTnH9Bs9cNuoAmjFdbTpkHmBFLExGUaq1I21EmcHsknFfHDFPXgYiruTFpwjlRj_hzytgdKatg0WfB2BAXoU/s1600/DSC_0058.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtEBcBDvyTg6FwZhPfSm6Vj2yHuKNj3Va3mDoO2IfmgmolEOsLcIVn-jQZTnH9Bs9cNuoAmjFdbTpkHmBFLExGUaq1I21EmcHsknFfHDFPXgYiruTFpwjlRj_hzytgdKatg0WfB2BAXoU/s400/DSC_0058.jpg" width="400" /></a><br />
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I blanched and froze a bunch of corn and will try this with canned tomatoes in the dead of winter, when Peter is in his greenhouses getting a jump on spring.Mister Meatballhttp://www.blogger.com/profile/08894424419777471903noreply@blogger.com4tag:blogger.com,1999:blog-3515095700241511531.post-34638702091064150282018-08-09T08:17:00.002-04:002018-08-09T08:17:30.746-04:00Grilled garlic scapes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWZ1K1TN1rsoFwODV5Gojr8n4PPtLwbZ2G8UNOTT5F3yK_r8DTE_24cv1hPttYszXwEZYya0GLCoADxsf2KjhiIbe47STGKydr3HBWyZC6PZ698YfWn_h72YEEc8eo3wTmOetqF1HQFNc/s1600/IMG_7216.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWZ1K1TN1rsoFwODV5Gojr8n4PPtLwbZ2G8UNOTT5F3yK_r8DTE_24cv1hPttYszXwEZYya0GLCoADxsf2KjhiIbe47STGKydr3HBWyZC6PZ698YfWn_h72YEEc8eo3wTmOetqF1HQFNc/s400/IMG_7216.jpg" width="400" /></a><br />
<br />
I know that this isn't going to be very much help this time of year. After all, where are you going to find garlic scapes in August?<br />
<br />
Thing is, either I share with you this quick and easy way to prepare the things or I don't. So what if it'll have to wait til next summer before you try it. You're in a hurry or something?<br />
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These aren't the last of my garlic scapes. I harvested all 230 or so of them in late June and still haven't used them all up. They're stored in a refrigerator in the basement and so I often forget that they're there. Good thing they last a while before going bad, a good couple months if not longer actually.<br />
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For those of you who aren't familiar, the scapes are the flower bud of a garlic plant. They're removed in early summer to help strengthen the garlic bulb. If you didn't remove the scape a flower would grow out of its tip.<br />
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Garlic scapes are used in all kinds of ways, as they taste just like garlic. But my favorite way to use them is straight-up grilled or roasted and served as a vegetable. As the weather has been pretty warm these past few weeks I've been loathe to turn on the oven, so the gas grill outside has been getting a good workout.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL43FKmIYMbeObh-0mAEToMQITY9CVcDHRRiEH6KWbpYF4ldJePSHu4XIk1kjWIDh_vmbzLYIb3dIynzG73ape1Lk9Zjx2Lbiv8ClPY-gza31J1pIUsETBSRn6I0LF3aIwCJ308GSDUmc/s1600/IMG_7209.jpg" imageanchor="1"><img border="0" height="327" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL43FKmIYMbeObh-0mAEToMQITY9CVcDHRRiEH6KWbpYF4ldJePSHu4XIk1kjWIDh_vmbzLYIb3dIynzG73ape1Lk9Zjx2Lbiv8ClPY-gza31J1pIUsETBSRn6I0LF3aIwCJ308GSDUmc/s400/IMG_7209.jpg" width="400" /></a><br />
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Don't worry about paying careful attention here, okay, because there really is nothing to this at all. Just toss the scapes in olive oil, salt and freshly ground pepper.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjfE-pi1jYCsmVzZfRyxdoSHN6uFe8Sj6sUi4mqzhdLIik9prfED_KUWm_1ADroqPZVUGXVXFgu9vtqRy6lJLeHy-2i2QwCccFaMZ_sGNMikqEhH9ACa1_DBq2PAzDCvhyDD_vWSfiQVY/s1600/IMG_7211.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjfE-pi1jYCsmVzZfRyxdoSHN6uFe8Sj6sUi4mqzhdLIik9prfED_KUWm_1ADroqPZVUGXVXFgu9vtqRy6lJLeHy-2i2QwCccFaMZ_sGNMikqEhH9ACa1_DBq2PAzDCvhyDD_vWSfiQVY/s400/IMG_7211.jpg" width="400" /></a><br />
<br />
Throw them on the grill, preheated to around 350F or so, and put the cover down.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN63M_cjz7FaYMLaYdzyDhm6yuwAb77DTWPc9j4yP43xQ9deLuqX5OX3_rYLQHymdp2Whi1rTh_sul9Kg2y3dwL-0gSbWNrQBXCpFC_OkHEV44g5UkiX9gm5YZA6T5ZdVCh2SgG6JnFK0/s1600/IMG_7213.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN63M_cjz7FaYMLaYdzyDhm6yuwAb77DTWPc9j4yP43xQ9deLuqX5OX3_rYLQHymdp2Whi1rTh_sul9Kg2y3dwL-0gSbWNrQBXCpFC_OkHEV44g5UkiX9gm5YZA6T5ZdVCh2SgG6JnFK0/s400/IMG_7213.jpg" width="400" /></a><br />
<br />
Toss the scapes around a couple times until they're softened and a little charred, which shouldn't take more than 10 minutes or so.<br />
<br />
And that is all there is to it.<br />
<br />
Now all you have to do is get out your smartphone, tap into the calendar app, and put in a reminder for early next summer to give it a go.<br />
<br />
Unless, of course, you live nearby. In which case you can just swing by. There's still a batch of scapes left in the basement fridge, and you're welcome to them.Mister Meatballhttp://www.blogger.com/profile/08894424419777471903noreply@blogger.com2tag:blogger.com,1999:blog-3515095700241511531.post-54038873496543410592018-06-26T09:13:00.000-04:002018-06-26T09:13:04.832-04:00Pasta with fava beans & mint<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLYiCA_WRLLUMWJmnZw7jJwmvbJQYm3jhLvzaaB6ro97V_ZrKBVjUdNr7WQZZILozTK7gyS507Hl_fQ7dM4Ak7v3lQifpsUHKm1bMAEnEQ6oHB822b-ijvKc6NbEoePxYxq5eLoVQvBc0/s1600/DSC_0144.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLYiCA_WRLLUMWJmnZw7jJwmvbJQYm3jhLvzaaB6ro97V_ZrKBVjUdNr7WQZZILozTK7gyS507Hl_fQ7dM4Ak7v3lQifpsUHKm1bMAEnEQ6oHB822b-ijvKc6NbEoePxYxq5eLoVQvBc0/s400/DSC_0144.jpg" width="400" /></a><br />
<br />
I can't look at a fresh fava bean without thinking of an old Japanese man, a round piece of cheese, and a long ago flight from JFK to O'Hare.<br />
<br />
Stick with me here. It'll all make sense in a minute.<br />
<br />
See, I was sitting in my usual aisle seat in a three-across setup. The center seat was unoccupied and at the window was the elderly man that I just mentioned. One of the items on the meal tray (remember those?) was a little round cheese snack wrapped in red wax. You know the type, I'm sure.<br />
<br />
Evidently, my traveling companion did not. Through the corner of my eye I watched as the man picked up the cheese. He ran his fingers over the shiny red wax, tapped at it a couple of times and then quickly popped the whole thing into his mouth and began to chew.<br />
<br />
And chew.<br />
<br />
And chew.<br />
<br />
I didn't have the heart to risk having the old man see me unwrap the cheese and eat it the proper way. Why embarrass the guy? And so when the flight attendant came to collect our emptied trays my wax-encased cheese snack was still on it, untouched.<br />
<br />
Which is to say that fresh fava beans must first be unwrapped before you make this pretty swell pasta dish with them.<br />
<br />
Hey, I'm just trying to help.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP4xXqOYzoNhj0AlGWwRRGjU4r-XkQ89QxgOOALlJERTjasdd_Zv-4RA-BtkCp_0etbQhur0YAV_mPlBCanMwbeu4gefr1E9C05eNWWQgbxZ_ckdb55l11NrI1cHuHfZ85Z0aW1BixcNI/s1600/DSC_0004.jpg" imageanchor="1"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP4xXqOYzoNhj0AlGWwRRGjU4r-XkQ89QxgOOALlJERTjasdd_Zv-4RA-BtkCp_0etbQhur0YAV_mPlBCanMwbeu4gefr1E9C05eNWWQgbxZ_ckdb55l11NrI1cHuHfZ85Z0aW1BixcNI/s400/DSC_0004.jpg" width="400" /></a><br />
<br />
This is around two pounds of fresh favas.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZO0t2ZfGQ4wOziqrrSQP6iOSplJs8h-AiNjH3w4VuYxIyZnSqgD-mleUPqD3GW1OMgC0UXTNr-BqjxfGmRV0Ed8-TkTGzcxwKBKAT7dQo6vLB-SxMFqHRt5T9WzNF16W_u4voCWFqod4/s1600/DSC_0028.jpg" imageanchor="1"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZO0t2ZfGQ4wOziqrrSQP6iOSplJs8h-AiNjH3w4VuYxIyZnSqgD-mleUPqD3GW1OMgC0UXTNr-BqjxfGmRV0Ed8-TkTGzcxwKBKAT7dQo6vLB-SxMFqHRt5T9WzNF16W_u4voCWFqod4/s400/DSC_0028.jpg" width="400" /></a><br />
<br />
When you open the pod this is what you'll find. Just pop all the beans out and toss the pods.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV3tSM0R4sz10s5OkotM9RVsTm5Gw7V0PXQczc5ZuXtcUix2Ai66DB6pxhTq8QS09LK9vXTb0RXEZ9b-x81XkkH0hHaQx09wA33P-6GCbgiArJZ9niEuhcQhhOO8ycjWa0myLXnnUBOeo/s1600/DSC_0036.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV3tSM0R4sz10s5OkotM9RVsTm5Gw7V0PXQczc5ZuXtcUix2Ai66DB6pxhTq8QS09LK9vXTb0RXEZ9b-x81XkkH0hHaQx09wA33P-6GCbgiArJZ9niEuhcQhhOO8ycjWa0myLXnnUBOeo/s400/DSC_0036.jpg" width="400" /></a><br />
<br />
Rinse the beans in cold water.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxWdW3zyuThzKO9FS6w9JHVpVPoEB16uz4pBR62yZRlC2gIy_ciLBlStlaIi5jvk697j9mknqbFXIb4PB304qcl0MXCGIbH15owa4SsCACoKvjV46_dVJ8fW7BCBSgIOe4UlqmXsqJDBE/s1600/DSC_0043.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxWdW3zyuThzKO9FS6w9JHVpVPoEB16uz4pBR62yZRlC2gIy_ciLBlStlaIi5jvk697j9mknqbFXIb4PB304qcl0MXCGIbH15owa4SsCACoKvjV46_dVJ8fW7BCBSgIOe4UlqmXsqJDBE/s400/DSC_0043.jpg" width="400" /></a><br />
<br />
Blanch them in well-salted water for a minute. Make sure not to toss the water because you are planning to cook the pasta in it. You are planning on doing that, right?<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWyuMqHCNuZ-bqFEkSvnLXGGaeFM7zEIV8ait4kRm8Eixs5igPm3e-faJoXnGxsjfAkAoB3LyUQ1UeyuW_41cFWuDDrO6Dq0yeiiBi2e5XofwrJXo_bULQLyqIa-oHEXKuObl9g_ySKX0/s1600/DSC_0051.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWyuMqHCNuZ-bqFEkSvnLXGGaeFM7zEIV8ait4kRm8Eixs5igPm3e-faJoXnGxsjfAkAoB3LyUQ1UeyuW_41cFWuDDrO6Dq0yeiiBi2e5XofwrJXo_bULQLyqIa-oHEXKuObl9g_ySKX0/s400/DSC_0051.jpg" width="400" /></a><br />
<br />
Using a slotted spoon remove the beans from the boiling water and toss them into an ice bath. This will prevent the favas from becoming overcooked and mushy, which can happen pretty quickly.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7fu-5aUW8jM4uhpkrhsABAM3rJJd9MdMMrcBhxpz5oS1Kqz-9zp0RasGQOskddScRwswLjm3JDnFbtpkAJEVfx4SX1PX9F4FaqnWbr4eFnQIbqKZ7DIvV6fi0qTXj53CXZ2daL0pwjRI/s1600/DSC_0057.jpg" imageanchor="1"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7fu-5aUW8jM4uhpkrhsABAM3rJJd9MdMMrcBhxpz5oS1Kqz-9zp0RasGQOskddScRwswLjm3JDnFbtpkAJEVfx4SX1PX9F4FaqnWbr4eFnQIbqKZ7DIvV6fi0qTXj53CXZ2daL0pwjRI/s400/DSC_0057.jpg" width="400" /></a><br />
<br />
What you need to do now is pop the edible bean out from inside the shell, like so.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFeVWJgVOCM3toFt9ie5M-uRYELnS4eLX99KofJYK54uyFYxWjLoilvbthZxFiEav9klBzIF3mGMQJg-e0cjafH823FOkkIQTXWY70ANhWATiUi964RqyxwUnoRhuDq4lXkSwZ-yQcJuQ/s1600/DSC_0077.jpg" imageanchor="1"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFeVWJgVOCM3toFt9ie5M-uRYELnS4eLX99KofJYK54uyFYxWjLoilvbthZxFiEav9klBzIF3mGMQJg-e0cjafH823FOkkIQTXWY70ANhWATiUi964RqyxwUnoRhuDq4lXkSwZ-yQcJuQ/s400/DSC_0077.jpg" width="400" /></a><br />
<br />
Just in case you haven't seen it before, this is what we're dealing with. The bright green bean on the left is the edible fava; on the right is a bean that's still in its outer shell.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimnaEE6Gyb8Uo5r-e_5FcdzD75Y8D2EEuMMMVqMZLtBwfRJhBt-bv4Nhqz694cK_Yja64QHLc2QZzmRUvNEeQzM8WdK6fnahdvHVT4KFGYBPbrZuOCAf9NMb7a5rantg9_S45Ov0UInMw/s1600/DSC_0084.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimnaEE6Gyb8Uo5r-e_5FcdzD75Y8D2EEuMMMVqMZLtBwfRJhBt-bv4Nhqz694cK_Yja64QHLc2QZzmRUvNEeQzM8WdK6fnahdvHVT4KFGYBPbrZuOCAf9NMb7a5rantg9_S45Ov0UInMw/s400/DSC_0084.jpg" width="400" /></a><br />
<br />
What I wound up with is around a cup's worth of cooked favas.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhowIO3vR3Okkoag7EjGHNwMP8lvWOP2-bqrC9KqhtvcgGdxfwizl-16UsfNDAO3wyKHTN6m8pYPNPuExV64DB318G8HLjLxwNGQUKeCstC6l5fiYW3c-utKhG4p5OOWaCWMg-u18uOxdg/s1600/DSC_0098.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhowIO3vR3Okkoag7EjGHNwMP8lvWOP2-bqrC9KqhtvcgGdxfwizl-16UsfNDAO3wyKHTN6m8pYPNPuExV64DB318G8HLjLxwNGQUKeCstC6l5fiYW3c-utKhG4p5OOWaCWMg-u18uOxdg/s400/DSC_0098.jpg" width="400" /></a><br />
<br />
In a large pan saute one large shallot, four or five garlic cloves and some hot pepper in olive oil until softened but not browned.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDcshyIjEa6JPnM9aCsUkY_xEcRU9uCPkWpeoxcCCGpEiAJ4iU8OGoUuOkJBe13_-M-3MHudJ_G-JbMLVBDkuOyMsXpK_10IgnStppkIWMu7fjTAUjvySxcplYqJLB4P5T1mZHG_wDMVM/s1600/DSC_0104.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDcshyIjEa6JPnM9aCsUkY_xEcRU9uCPkWpeoxcCCGpEiAJ4iU8OGoUuOkJBe13_-M-3MHudJ_G-JbMLVBDkuOyMsXpK_10IgnStppkIWMu7fjTAUjvySxcplYqJLB4P5T1mZHG_wDMVM/s400/DSC_0104.jpg" width="400" /></a><br />
<br />
Add the beans, a dozen or so chopped mint leaves and the zest of one small lemon. Stir and saute for a minute.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqM-v6aD6DZBEgFIFa9sZd_8bzGfqFhNCu40VvjtJMTxeQ2J86xfFSnjJuGej-rtCPQFqtBN56iPc8c4ds-G3rMfB8YnPV4hGxdmCsAAj5efXkFSBrLL9vW_KOk4qjaZQx3cVcVZ0N_gk/s1600/DSC_0123.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqM-v6aD6DZBEgFIFa9sZd_8bzGfqFhNCu40VvjtJMTxeQ2J86xfFSnjJuGej-rtCPQFqtBN56iPc8c4ds-G3rMfB8YnPV4hGxdmCsAAj5efXkFSBrLL9vW_KOk4qjaZQx3cVcVZ0N_gk/s400/DSC_0123.jpg" width="400" /></a><br />
<br />
Then just stir in your pasta (a half pound here), some pasta water to moisten things (a half cup or so), and maybe 3/4 cup of grated Parmigiano-Reggiano.<br />
<br />
And that is that.<br />
<br />
Ready to serve. And no unnecessary chewing.Mister Meatballhttp://www.blogger.com/profile/08894424419777471903noreply@blogger.com0tag:blogger.com,1999:blog-3515095700241511531.post-68755915946785320722018-06-16T10:36:00.000-04:002018-06-16T10:36:29.853-04:00The godfather<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXidu35eQPL4NYQ5F_nEZhz_ih9Hq4Mfalx9jIB6V6kDopVWt5GDh2ALeq7GEmTdDsm35OCfmUkCrWZ4XKtSG2gE4hpkWuRnxL3__h_2jn2hk4KhCDu89pGp2CFBPLCl_mrJInonUtTnQ/s1600/Raffio-143.jpg" imageanchor="1"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXidu35eQPL4NYQ5F_nEZhz_ih9Hq4Mfalx9jIB6V6kDopVWt5GDh2ALeq7GEmTdDsm35OCfmUkCrWZ4XKtSG2gE4hpkWuRnxL3__h_2jn2hk4KhCDu89pGp2CFBPLCl_mrJInonUtTnQ/s400/Raffio-143.jpg" width="400" /></a><br />
<br />
When you are thirteen and wake before dawn to the sound of a parent dying, odds are short that things are gonna suck pretty bad for a while.<br />
<br />
And they did.<br />
<br />
But I was luckier than most. I didn't grow up in a family, I grew up in a clan.<br />
<br />
Big difference.<br />
<br />
Imagine this: Six families, all blood related through siblings, living upstairs, downstairs, and next door to each other in side-by-side apartment houses, three apartments per. My twelve cousins and I didn't have only two parents apiece; aunts and uncles counted too, because they watched over all of us just like we were their own.<br />
<br />
I know. Hard to imagine. Different times.<br />
<br />
The head of our clan was Uncle Joe. That's him at his house on Berriman Street in Brooklyn. When he bought his own home, late in life actually, he made sure that it had four things: close proximity to the rest of us (only a block and a half away from his brothers' and sisters' families); ample yard space for his dump truck and assorted building materials (he was a general contractor); a generous outdoor area where the whole family could gather for barbecues and parties; and last, but by no means least, a garden.<br />
<br />
Uncle Joe had no children of his own, but he was godfather to the majority of his nieces and nephews, me included. The man wasn't merely loved by those of us who knew him. He was adored, idolized even.<br />
<br />
My godfather didn't live a lot longer than my father, but I was fortunate to have him around for what the shrinks might call a young man's formative years. He taught me how to use hand tools and mix concrete, how to level a piece of wood before driving a nail into it, how to lay brick, and the proper way to let out a clutch.<br />
<br />
More important, and strictly by observing the man, I learned how to be fair and kind to people while at the same time being firm in what I believe.<br />
<br />
At least I hope that I did.<br />
<br />
It would break my heart to think that I let him down.<br />
<br />
Happy Father's Day everybody!<br />
<br />Mister Meatballhttp://www.blogger.com/profile/08894424419777471903noreply@blogger.com1tag:blogger.com,1999:blog-3515095700241511531.post-10206298973081937812018-05-29T11:43:00.000-04:002018-05-29T11:43:08.748-04:00What are friends for?<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOCvw75jYGmWdZDb_cFJtY4xoWvJBqtAQBgW_emuNNHt4cr07v1dYTkvUG52iwe0EJRrIPFMku0BKq-h6273IWD8H-kqKtwUUHsFts7b_LtKpNQ_bxIxNr_oEr-F_JLvlJb01aLvZpsdc/s1600/IMG_6736.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOCvw75jYGmWdZDb_cFJtY4xoWvJBqtAQBgW_emuNNHt4cr07v1dYTkvUG52iwe0EJRrIPFMku0BKq-h6273IWD8H-kqKtwUUHsFts7b_LtKpNQ_bxIxNr_oEr-F_JLvlJb01aLvZpsdc/s400/IMG_6736.jpg" width="400" /></a></div>
<br />
Over the next couple of weeks many of these corn kernels will be planted in several undisclosed locations around the Northeast. I know this because I am personally dispersing them as we speak.<br />
<br />
In the interest of plausibly denying the specific whereabouts of the crops I have chosen to not ask any questions.<br />
<br />
Neither should you.<br />
<br />
See, back in 2012, I came into possession of a handful of seeds meant to grow corn not for eating but for manufacturing polenta. (<a href="http://mistermeatball.blogspot.com/2013/03/grow-your-own-polenta.html" target="_blank">Here's the original post, showing how to make your own polenta at home.</a>)<br />
<div>
<br /></div>
Though the seed was at one time available in the United States it hasn't been for several years now. I never was able to find out why it was banned, not definitively, though a well-informed friend and I have long suspected that The Evil Monsanto might have something to do with it. (You know, the Monsanto that controls around 80 percent of the country's corn crop.)<br />
<br />
This friend—let's call him "Tony"—surprised and delighted me the other day by slipping me a couple ears just in time for this year's planting season. I had stopped growing the polenta corn three years ago but Tony has kept it up ever since I gifted him with the seed to start his own crop.<br />
<br />
Tony makes his living... Scratch that, nobody needs to know what he does. And he lives in... Actually, best we not reveal this information either. The point I'm trying to make is that the guy knows about growing stuff. And he's become committed to keeping this strain of polenta corn around for as long as he is able, no matter what Big Ag does to kill off such noble efforts.<br />
<br />
Sadly, I had somehow managed to lose sight of my responsibility in this mission.<br />
<br />
I'm lucky to have a friend who could set me straight.<br />
<br />Mister Meatballhttp://www.blogger.com/profile/08894424419777471903noreply@blogger.com0tag:blogger.com,1999:blog-3515095700241511531.post-15051693767463565052018-05-10T18:36:00.000-04:002018-05-12T06:07:12.445-04:00The letter<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Times New Roman"; font-size: 14px; font-stretch: normal; line-height: normal;">
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<span style="-webkit-text-stroke-width: initial; font-family: "georgia" , "times new roman" , serif;">Some time before our mother died, back in the winter of 2006, my brother Joe and I sent her to live in a nursing home. We did this reluctantly and not entirely of clear conscience, but we did it nonetheless.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-kerning: none;"></span><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-kerning: none;">While Joe and I shared responsibility for finding a good home for mom, most of the clerical work fell to me. There were matters pertaining to her debts and to Social Security benefits, a small checking account, insurance and so on, all requiring close attention and resolution.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-kerning: none;"></span><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-kerning: none;">My best resource in navigating through the necessary legal paperwork was a worn brown folder that mom kept hidden in the bottom of a dresser drawer. In it were things like her birth certificate and my father’s honorable discharge papers from the Army. There was a yellow Western Union telegram from the Vatican in Rome marking their marriage in 1954, the deed to the cemetery plot in Brooklyn where my father had been buried in 1970, along with many other useful and not so useful items. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-kerning: none;"></span><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-kerning: none;">Three documents, unrelated to the task at hand, stood out so far from the rest that they literally took my breath away. Each was folded and placed in a separate white envelope and each envelope had a single word written in my mother’s unsteady hand: “Michael,” “Joseph,” and “Ralph.” </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-kerning: none;"></span><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-kerning: none;">Mom had written each of </span>her three sons a <span style="-webkit-text-stroke-width: initial;">goodbye letter.</span><span style="-webkit-text-stroke-width: initial;"> </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-kerning: none;"></span><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-kerning: none;">And she didn’t seal the envelopes.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-kerning: none;"></span><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="-webkit-text-stroke-width: initial;">Through tears I managed to read only five words of my mother's letter to me:</span><span style="-webkit-text-stroke-width: initial;"> </span><span style="-webkit-text-stroke-width: initial;">“You were a beautiful boy.”</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-kerning: none;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-kerning: none;">The past tense of it all was more than I could bear and so I quickly folded the letter and returned it to the envelope where it belonged. I never told my mother that I'd found the letters, and didn't mention them to my brothers either.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-kerning: none;"></span><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-kerning: none;">Eighteen months later I finally managed my way through the rest of the letter. It was just after Joe called to say that mom had died. The night nurse had contacted him earlier in the evening to ask that he get to the nursing home as soon as he was able. But soon wasn’t soon enough. Mom died with a very lovely woman by her side but not any of the sons that she had dedicated her life to.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-kerning: none;"></span><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-kerning: none;">I delivered mom's letters to my brothers just as soon as we were all together. My wife Joan and I had driven down from Maine to New York early the next morning, Mike and his family flew in from Ohio the following day. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-kerning: none;"></span><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-kerning: none;">“I’m sorry I didn’t tell you guys about this sooner, but I figured this is probably the way she wanted it,” I told my brothers. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-kerning: none;"></span><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-kerning: none;">“I only read mine last night,” I assured Joe, “after you called.”</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-kerning: none;"></span><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-kerning: none;">I don’t know when or under what circumstances my brothers read their letters; they didn't read them in front of me. I don't know what mom wrote to them either. We’ve never discussed it. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-kerning: none;"></span><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-kerning: none;">I tell myself that that’s okay. What a mother says to her son at the end is only her business and his, nobody else’s.</span></div>
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<span style="-webkit-text-stroke-width: initial; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="font-stretch: normal; line-height: normal; min-height: 16px;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "times new roman";"><span style="-webkit-text-stroke-width: initial;">Mom's letter to me followed the same themes that defined her life: Never let anything or anybody get </span>between<span style="-webkit-text-stroke-width: initial;"> you and the family; </span></span><span style="font-family: "times new roman";">stay close to your brothers no matter what;</span><span style="font-family: "times new roman";"> be good to people; </span><span style="font-family: "times new roman";">love one another.</span></span></div>
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<span style="font-family: "times new roman";"><span style="-webkit-text-stroke-width: initial; font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div style="font-stretch: normal; line-height: normal; min-height: 16px;">
<span style="font-family: "georgia" , "times new roman" , serif;">I hope the letters in my brothers' hands are at least a little bit like the one our mother wrote to me. Because </span><span style="font-family: "georgia" , "times new roman" , serif;">it all just sounded so very much like </span><i style="font-family: Georgia, "Times New Roman", serif;">her</i><span style="font-family: "georgia" , "times new roman" , serif;">.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">And that's a sound worth hearing. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Again and again.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Happy Mother's Day everybody!</span></div>
Mister Meatballhttp://www.blogger.com/profile/08894424419777471903noreply@blogger.com0tag:blogger.com,1999:blog-3515095700241511531.post-70675877320966192592018-05-09T08:48:00.000-04:002018-05-09T08:48:41.171-04:00Braised short ribs with pine nuts<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg18tePiI2uM35W9-NYdKhzT52NaODhZ_JfD538-hdGYNGYSO8ygzUqEOwqOxd3oqWLOu3HH4fycFY0Dpn2xPcGR5ZBAmX7gXSD9Dumumb1RnSjxRwGXMMl6RT8Voxf75mQYLFKfVczoRU/s1600/DSC_0007.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg18tePiI2uM35W9-NYdKhzT52NaODhZ_JfD538-hdGYNGYSO8ygzUqEOwqOxd3oqWLOu3HH4fycFY0Dpn2xPcGR5ZBAmX7gXSD9Dumumb1RnSjxRwGXMMl6RT8Voxf75mQYLFKfVczoRU/s400/DSC_0007.jpg" width="400" /></a><br />
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This is one of those cook-it-today-but-maybe-eat-it-tomorrow kinda deals. The flavors knit together even better with time.<br />
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I had it both ways. The batch of short ribs I prepared the other day were eaten that same evening, but there were enough leftovers for another couple of meals.<br />
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I ain't as dumb as I look.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyzsw6P5C2lQTuAe3Cx0Si1bkXtpp_C1Sa5GhXWZPhxyXTnhDwrbdbfU9sABoem_UUe-kk_cGolrbS_zBenWyB4oP3ZTrBWvf1cUpXkKXUmuDoo5O2WpibbSN3rZO6bpAulymu7MawJ3c/s1600/DSC_0010.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyzsw6P5C2lQTuAe3Cx0Si1bkXtpp_C1Sa5GhXWZPhxyXTnhDwrbdbfU9sABoem_UUe-kk_cGolrbS_zBenWyB4oP3ZTrBWvf1cUpXkKXUmuDoo5O2WpibbSN3rZO6bpAulymu7MawJ3c/s400/DSC_0010.jpg" width="400" /></a><br />
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Very liberally salt the ribs (4 1/2 pounds here), and don't forget some freshly ground black pepper.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi85h81wuM-3HG_o3pUTNRnSq7IVFw5UBvVHkAdojBlmhdmNINJaMheYbP5IItQYwyqzhQXn9XNWnm2VxVMnyZawnvfzIhDACM26DXMJw_KetZWibqt-TyhZsXOzNb5PL8jAib3FRR9tbU/s1600/DSC_0023.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi85h81wuM-3HG_o3pUTNRnSq7IVFw5UBvVHkAdojBlmhdmNINJaMheYbP5IItQYwyqzhQXn9XNWnm2VxVMnyZawnvfzIhDACM26DXMJw_KetZWibqt-TyhZsXOzNb5PL8jAib3FRR9tbU/s400/DSC_0023.jpg" width="400" /></a><br />
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Then dredge in all-purpose flour.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlYk19w7_BAkvRXd7BD95j_aO_edwM-Ky0o9yBvDqfPsP1udEtR5RODFWh5wRjJHMPJPeeazXMILsqMxS-BlTwGTStLJQleQe12y-ILbB3KRoqEQTB_Gm0UVkQjEm-XHQz-MHfLvtR-Es/s1600/DSC_0042.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlYk19w7_BAkvRXd7BD95j_aO_edwM-Ky0o9yBvDqfPsP1udEtR5RODFWh5wRjJHMPJPeeazXMILsqMxS-BlTwGTStLJQleQe12y-ILbB3KRoqEQTB_Gm0UVkQjEm-XHQz-MHfLvtR-Es/s400/DSC_0042.jpg" width="400" /></a><br />
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In a large dutch oven brown the ribs in a plenty of olive oil, then remove and set aside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAmMby2KD0C6WTicChsSnvGHrn0kASnmR_pv8ZIYmGZ5lLyjaWGTv5nL37oDuXd0avuv9mLbQGIR2g6iMWTEOiNZHnoY_RN__7aJXOrKnXQ0J73-nSADKzrMlfcZM31wAb18IZHgoO_QI/s1600/DSC_0047.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAmMby2KD0C6WTicChsSnvGHrn0kASnmR_pv8ZIYmGZ5lLyjaWGTv5nL37oDuXd0avuv9mLbQGIR2g6iMWTEOiNZHnoY_RN__7aJXOrKnXQ0J73-nSADKzrMlfcZM31wAb18IZHgoO_QI/s400/DSC_0047.jpg" width="400" /></a><br />
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Add one diced onion, two celery stalks, two carrots, one leek, eight garlic cloves, a few anchovy filets, some thyme, and half a cup of pine nuts, and saute until softened.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFRoSlyn9DOLh8wztHYKHCKZtKQVKQec_Yij-bsNguQT4twS-XAYo6dLTy-bNddpYtmeQFFDH3W1Xzwlpy80ZPBZlP5kxFVQv1fpNQ4dGj4DjQNO9FQNjFhV65XyP6xphcTNLEwg4Th2g/s1600/DSC_0066.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFRoSlyn9DOLh8wztHYKHCKZtKQVKQec_Yij-bsNguQT4twS-XAYo6dLTy-bNddpYtmeQFFDH3W1Xzwlpy80ZPBZlP5kxFVQv1fpNQ4dGj4DjQNO9FQNjFhV65XyP6xphcTNLEwg4Th2g/s400/DSC_0066.jpg" width="400" /></a><br />
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Then add a bottle (750 ml) of red wine (I used an inexpensive Sangiovese but most any dry red will do) and turn up the heat to high. Note: If you prefer to use a dry white wine instead, nobody's stopping you.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCPbqckGE0fkKbmAVkrJ8o8C2H93eyGXIcmzikdhQRhB6yl3mRvq_orDAs9u6ematCK75Rv5G4cUlo3PwRUdYtfh1rDA8XzmQx9znmGPbswkWJpOUNme2zIZVukNmxsLSWu7VcLesfEEc/s1600/DSC_0083.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCPbqckGE0fkKbmAVkrJ8o8C2H93eyGXIcmzikdhQRhB6yl3mRvq_orDAs9u6ematCK75Rv5G4cUlo3PwRUdYtfh1rDA8XzmQx9znmGPbswkWJpOUNme2zIZVukNmxsLSWu7VcLesfEEc/s400/DSC_0083.jpg" width="400" /></a><br />
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After the wine has boiled for five minutes or so add a quart of homemade stock (I had chicken stock around but beef or even vegetable stock would be fine). Cover and put in the oven, preheated to 350-375 degrees F. The ribs should cook for around three hours, but every 45 minutes or so turn the ribs.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqwIpKDWcMjM4Fg3srRlRbhRJ5hn2aNyUFUsKbqc8wOz0HfBlt1aEPUA0hH7wmMnpWohXoz_p7Lf8O6kmBD83FnY7REaPP1D-TeXX_IGth_0v-eo2mUMSZDExJK48aiAzaS6g7GNXlEEE/s1600/DSC_0009.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqwIpKDWcMjM4Fg3srRlRbhRJ5hn2aNyUFUsKbqc8wOz0HfBlt1aEPUA0hH7wmMnpWohXoz_p7Lf8O6kmBD83FnY7REaPP1D-TeXX_IGth_0v-eo2mUMSZDExJK48aiAzaS6g7GNXlEEE/s400/DSC_0009.jpg" width="400" /></a><br />
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These short ribs were in the oven exactly three hours. When I put a fork to the meat it was about as soft and tender as it gets, which is what you want.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTQosUT8JGSvJZZV0gx0gCtn4Q7v3aOosP3PT3HFQXAJa7SLXdCKnD5T6JGYSnGI4p-i1jOaRFhWHNlRL0GSfcUwZFhNAwQtMf_Ycn1a7dPR7E197mhhDkMwtv3SGkln4G9sd89yhY3aM/s1600/DSC_0035.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTQosUT8JGSvJZZV0gx0gCtn4Q7v3aOosP3PT3HFQXAJa7SLXdCKnD5T6JGYSnGI4p-i1jOaRFhWHNlRL0GSfcUwZFhNAwQtMf_Ycn1a7dPR7E197mhhDkMwtv3SGkln4G9sd89yhY3aM/s400/DSC_0035.jpg" width="400" /></a><br />
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Remove the ribs and toss the bones.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4eB2jXL2-Xak9881reZQnpNYzW7lowxA2i0DiAVhyHDEGQMeODfdg_WfAXZckCxnjcTXN9BD9TjicBm4zi9jWTBI5GBDWTwNMfDf9xkJgS1fDFB0snF5UzIaktPEr5hr697DMkaiMAms/s1600/DSC_0053.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4eB2jXL2-Xak9881reZQnpNYzW7lowxA2i0DiAVhyHDEGQMeODfdg_WfAXZckCxnjcTXN9BD9TjicBm4zi9jWTBI5GBDWTwNMfDf9xkJgS1fDFB0snF5UzIaktPEr5hr697DMkaiMAms/s400/DSC_0053.jpg" width="400" /></a><br />
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Then slice the meat into inch or so pieces.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizwvyTrGQba_CntYeNbeYHSD6SXwePdPtgR_ezv32XfNQ-ZZPBgEOV8BCofNc4DCeLtkDNzdBlOEzwCC53V_67yYGC5MhOmuF_7mgkKt5gAJShKIfDG7VbgTY4ud3XNszutlyaL8_Z-pY/s1600/DSC_0025.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizwvyTrGQba_CntYeNbeYHSD6SXwePdPtgR_ezv32XfNQ-ZZPBgEOV8BCofNc4DCeLtkDNzdBlOEzwCC53V_67yYGC5MhOmuF_7mgkKt5gAJShKIfDG7VbgTY4ud3XNszutlyaL8_Z-pY/s400/DSC_0025.jpg" width="400" /></a><br />
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And serve with some of the sauce. On this particular occasion My Associate had prepared a very nice mashed potato and celery root combo, which turned out to be a pretty much perfect match. However, most anything will work here (egg noodles, spaetzle, polenta, whatever).<br />
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Just be sure to make enough for those leftovers.Mister Meatballhttp://www.blogger.com/profile/08894424419777471903noreply@blogger.com3tag:blogger.com,1999:blog-3515095700241511531.post-8371069687985912372018-03-31T06:38:00.000-04:002018-03-31T06:38:34.774-04:00Homemade passatelli in brodo<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHQfzojX9w2SWiOvwMY4MQKlCmiPd9xmEQsNMNYdPFZrbNNOhn2vO504X8A3-4C-FognOtC9WfNQCJbvjyv1_3r1L3y560e7IN0e3TSrfX71ggqyPKl3smkNTu8oLRaRX3Ml5XxjdyuIM/s1600/DSC_0053+2.jpg" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHQfzojX9w2SWiOvwMY4MQKlCmiPd9xmEQsNMNYdPFZrbNNOhn2vO504X8A3-4C-FognOtC9WfNQCJbvjyv1_3r1L3y560e7IN0e3TSrfX71ggqyPKl3smkNTu8oLRaRX3Ml5XxjdyuIM/s400/DSC_0053+2.jpg" width="400" /></a><br />
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This is one of those good news/bad news kinda deals.<br />
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The good news is that this dish turned out way better than I had hoped for on a first try.<br />
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The bad news is that it took me nearly two years to make.<br />
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Don't worry, it won't take you as long.<br />
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The only reason it took me so much time to make my first batch of <i>passatelli in brodo</i> is because I'm too damned stubborn for my own good. I'd neglected to pick up the correct attachment for my new solid brass pasta extruder the last time I was in Bologna, and simply refused to make passatelli until the proper attachment was firmly in hand. (This despite the fact that the potato ricer sitting in a drawer in my kitchen might have done the job just fine.)<br />
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No matter. Thanks to the actions of a committed and dear friend the correct attachment for making passatelli finally came into my possession a couple weeks back. <a href="http://mistermeatball.blogspot.com/2018/03/a-friend-in-deed.html" target="_blank">This link explains the entire sordid tale, if you care.</a><br />
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And so here we go.<br />
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Finally.<br />
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Passatelli is not a flour-based pasta. Rather, it's made with breadcrumbs and grated cheese. Northern Italy is where you'll find it. The name refers to the word <i>passare</i> (to pass), because in order to form the pasta the dough must pass through the holes of a die or a masher. In Italy's Emilia-Romagna region <i>passatelli in brodo</i> is a traditional Christmas soup. (I'm going to lobby for a soup course this Christmas, but best you keep that to yourself.)<br />
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First thing you need to do is make the <i>brodo</i>, or broth. Traditionally that means a meat broth of some kind, and here I've gone with chicken. To start things off I sautéed a whole (halved) onion, a couple celery stalks, a couple carrots and four or five garlic cloves in plenty of olive oil.<br />
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By the way, if you're looking for permission to use a good store-bought broth instead of making your own then you've come to the wrong place. C'mon, there's like two main ingredients in this recipe: the passatelli and the brodo. Make your own broth. You'll be much happier, trust me.<br />
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After the vegetables have softened a bit add in four bone-in, skin-on chicken thighs and let them brown a bit too. After the thighs have browned a little throw in some Parmigiano-Reggiano cheese rind (my freezer is full of the stuff, so stop by if you need any) and a few black peppercorns.<br />
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Fill the pot with water and a decent hit of salt, then simmer at low-medium heat for a good couple hours or so. Then either remove all the chicken and vegetables with a slotted spoon or use a strainer if you like. You'll wind up with a pot filled with very tasty broth to cook the passatelli in later on.<br />
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Okay, now for the star of the show, the passatelli. Yes, I made my own breadcrumbs, using bread from a very good bakery here in town. A few days before making the passatelli I ripped apart a baguette and let it dry out, then turned it into breadcrumbs in the food processor.<br />
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You can prepare the passatelli in a bowl or on a work surface, as I did here. All you'll need is 1 1/2 cups breadcrumbs, 1 1/2 cups grated Parmigiano-Reggiano cheese, a good pinch of freshly ground nutmeg and the zest of half a lemon. Mix them all together thoroughly before moving ahead.<br />
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Add four large eggs and incorporate until a dough forms.<br />
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Actually, I need to say something here. Every passatelli recipe that I've ever looked at, including from Italy's most respected chefs, calls for just three eggs in a batch this size. Never have I seen a variation, not once.<br />
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But three eggs just didn't work. The dough turned out way too dry to form proper strands of pasta, and so I added a fourth egg, which fixed everything right up.<br />
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The dough should be stiff but still moist. If it's too dry the passatelli won't form properly. Wrap the dough in plastic and let it rest for an hour or so.<br />
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As for how to form the passatelli, I used the brass tool that I was telling you about earlier. It's a fine tool and it did a swell job. I can't wait to use it again.<br />
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<i>Your</i> best bet, however, is to use an inexpensive potato ricer, with the largest die that comes along with it. <a href="https://www.fantes.com/alice-potato-ricer-and-passatelli-maker" target="_blank">Here's a link to the exact tool that you'll need.</a><br />
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This is the entire batch of passatelli, which is enough for four <i>primi</i> pasta courses.<br />
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Just add the passatelli to your boiling broth and cook for around two minutes.<br />
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Then ladle the pasta and some of the broth into warmed bowls, grate a little cheese on top and serve right away.<br />
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It was totally worth the wait.Mister Meatballhttp://www.blogger.com/profile/08894424419777471903noreply@blogger.com0