Showing posts with label come. Show all posts
Showing posts with label come. Show all posts
Monday, March 10, 2014
Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce – Please Come Out with Your Hands and Forks Up
Theres one thing I learned a long time ago; if you add a little cinnamon to a savory recipe, you are allowed to describe it as "exotic." Thats just the way it works. And really, who doesnt need a little more "exotic" in their lives?As far as the easy part, well, that is a more relative term. There are no difficult techniques here, and after cutting up an eggplant and onion, most of your prep is done. The only step that one would describe as "not easy," would be the shaping of all those little meatballs.
Eating little lamb meatballs is fun, but it does take a while to portion them out. Happily, Ive included a top-secret restaurant trick for making lots of small meatballs very quickly, by using your hand as a sort of extruding device. Spoiler alert: its pretty vulgar (but highly efficient).
By the way, this lamb meatballs recipe video was done as part of a special feature my friends over at The Daily Meal are doing. Once a week they have something called "Recipe SWAT Team," where they tackle a new ingredient with one goal in mind: creating easy and delicious dishes.This week it was "Recipe SWAT Team: Meatballs," and I was asked to throw on my bullet-proof vest, grow a mustache to look more like a cop, and bust through the door both barrels blazing. You can check out the entire feature here, and see some other great meatball recipes.
I hope you give this delicious lamb and eggplant recipe a try soon. Enjoy!
Ingredients:
For the sauce:
1 eggplant, cubed
2 tablespoons olive oil
1/3 cup minced onion
red pepper flakes to taste
salt and freshly ground black pepper to taste
1 cup marinara sauce
1½ cups chicken broth
1 tablespoon fresh mint, chiffonade
For meatballs:
1 large egg
1½ tablespoons plain Greek yogurt
1/4 cup plain breadcrumbs
1½ teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon cumin
½ teaspoon cinnamon
¼ teaspoon ground coriander
4 cloves finely minced garlic
¼ cup finely minced onions
1 pound ground lamb
View the complete recipe
Wednesday, January 22, 2014
Best Pumpkin Pie Ever – Come for the Pie Stay for the Dollop
However, it’s probably not a bad idea to hedge your bets and serve a pumpkin pie so tasty and texturally perfect that no matter what goes wrong, everyone will leave with a smile on their face, and a delicious memory in their heart. By the way, this is that pie.
After many years of experimentation, I’ve finally perfected what I think is the ideal formula. As I mention in the video, I’ve removed an egg white, and replaced it with some additional yolks. This results in a pie that’s not only richer, but also much less likely to crack.
Of course, you still need to not to overcook it. An extra 5 minutes in the oven is kryptonite to even the most brilliant pumpkin pie formulas. Use the knife test I demonstrated and you should be fine. Worst case, there’s always the whipped cream. Ah, the whipped cream.
Once the world sees the slow-mo magic that is the old, “twist, three-thrusts, and a pull,” I’m assuming she’ll be out of business in no time. That’s right, now anyone will be able to do magazine-quality dollops like a boss (and by boss, I mean overpaid food stylist).
Anyway, ruined careers aside, this really is a fantastic, and incredibly easy pumpkin pie recipe, and I sincerely hope you consider adding it to your holiday menu this year. Enjoy!
Ingredients for one pumpkin pie:
1 can (15 ounce) pumpkin
1 large egg
3 egg yolks
1 can (14 ounce) sweetened condensed milk
1/4 teaspoon freshly, and very finely ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 tsp Chinese 5-spice (or to sub: a small pinch each of ground star anise, ground cloves, and ground white pepper)
1/2 teaspoon fine salt
9-inch unbaked pie crust
View the complete recipe
9-inch unbaked pie crust
View the complete recipe
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