Posts tagged turkey
Monday, January 8, 2007

mozarella-stuffed meatballs

Mozarella-Stuffed Meatballs

In the days leading up to me starting my new job, I was in a perpetual state of lamentation like woe is me, when will I ever find time to cook? What’s to become of my blog that I’ve maintained in my two months of leisure? What would I feed the boyfriend if I am coming home at 9 o’clock at night thinking of little besides Lean Cuisine?

In one of those particular stretches of despair, I found myself casually flipping through a Williams Sonoma catalog, wishing I could just wave a magic wand and the entire contents of the store would magically outfit my kitchen. I should be so lucky. Plus, my ant-sized kitchen can barely fit a few pots, nevermind an arsenal of cookware and cutlery. And as I was about to flip another page, regretting my budget and my limited shelf space, I spied a recipe so good, I paused to read it, and made mental note: mozzarella stuffed meatballs!! Bliss, happiness, melted cheese! Can anything be more perfect and breathtaking? And then I got distracted by a photograph of a ladle. And flipped the page.

A few hours later, after the boyfriend, flipping through the same catalog mentioned the recipe to me, my heart was set on making the meatballs. Soon, I promised him, maybe Tuesday. And sure enough he wasn’t about to let me forget. “Is it meatballs night,” he wrote Tuesday morning.

After running my pre-work errands that evening, I stopped at Bazzini to pick up the ingredients. I will tell you now, that I modified the recipe – so if you go and look up the stuffed meatballs recipe on Williams Sonoma website, you will get a slightly different version than I have here. Personally, I think mine’s a lot better, but that’s just me here. I’ll tell you what I did differently. I omitted the parsley and instead finely chopped an onion – I think it gives the meat deeper taste. Secondly, instead of beef, I opted for turkey. I figured with equal parts of veal and pork, beef would be maybe a little too rough in flavor and that turkey would give it a gentler taste, not to mention make it a tad healthier. So those have been my changes. I stand by them and think you ought to make your stuffed meatballs my way.

Meatballs with Mozarella

But then again, you have the right to have those balls any way you like.*

*The author is in no way, shape or form suggesting anything lewd and is shocked and appalled that your mind would even go there. ;-)

Continue reading mozarella-stuffed meatballs.

Wednesday, November 29, 2006

roast turkey

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Thanksgiving is yet another way for me to remember how good I have it when it comes to friends. I must’ve done something right in my past life because I am blessed with some amazing people in my life. For that, I will eternally be grateful. And I’m grateful to have the means to feed a large group (not without help) of these friends, all hungry for Thanksgiving meal.

Turkey’s never looked better. Or tasted better. When we carved it, the juices ran clear and flooded the pan. We tasted the breast meat, and our knees went weak. This was turkey to be reckoned with.

Thanksgiving this year went smoothly and without a hitch. There was turkey. There were three cheesecakes. There was the now traditional and requested porcini mushroom soup. The chestnut stuffing. The spicy baked acorn squash. The apple celery salad. Cranberry relish with lemon zest and Cointreau. Apple pear pie. Pumpkin Souffle Bread Pudding so delicious, it disappeared almost instantly with people clamoring for more. And more.

I didn’t have a single meltdown. I was cool and composed and even wore my cooking frock.

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And in the end we fed 27 people, all of whom ate a good meal with some good friends. The turkey, dubbed as TheBeast weighed 26 pounds and there wasn’t a scrap of it left by night’s end.

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This recipe is adapted from Alton Brown’s method of preparing a turkey. I have three golden rules of making sure that the turkey comes out right each and every time:

  • Buy a kosher turkey – the bird comes pre-brined, which means you don’t have to do the dirty work
  • Basting is evil
  • Stuffing is evil

    The rest, is fairly easy stuff.

    Continue reading roast turkey.