Meatballs Sophia Loren
I would be remiss to suggest that I had any part in creating this recipe - I did not. In fact, I found this recipe in a cookbook, the author who in turn got this recipe from the one and only Sophia Loren (for which the name of the recipe is derived). To be completely honest, embarrassingly I had no idea who Sophia Loren was until I came across this recipe; she is an Italian actress and according to her Wikipedia page “one of the greatest stars of classical Hollywood cinema and is one of the last surviving major stars from the era.” A true beauty, I might add.
As the story goes, Mrs. Loren’s long time personal chef, Livia, would make this recipe for her young sons Edorado and Carlo Ponti, and this was their favorite of dishes. I can see why as it’s delicious, creamy, and relatively easy to make. Save for the addition of fresh mint leaves, I’ve left this recipe exactly as it has been made presumably since the 20th Century. Someday I hope to have a son of my own who might also enjoy this dish as much as hers did.
Meatballs Sophia Loren (serves 4)
Ingredients:
1 pound ground beef
4 pieces of stale white bread (just leave some out for a while on the counter)
Small handful of mint leaves, chopped
1 1/2 cups whole milk
1/3 cup white wine
1/4 cup chicken broth
1 cup heavy cream
Flour for dredging
Olive Oil
Kosher salt and fresh ground pepper
Parsley or Mint leaves for garnish, chopped
Instructions:
1. In a bowl, pour in the milk and add the bread. Let it absorb. Squeeze out the excess milk, and save the bread. It will be soggy.
2. In a large bowl combine the ground beef, soggy bread, mint leaves, 1/2 teaspoon of salt and a 1/4 teaspoon of pepper. Using a spoon, stir and whip everything together until a cohesive mixture forms.
3. Using your hands, shape the meatballs into 1.5 inches in diameter. You should get around 16, give or take a few. Dredge each meatball in flour and gently toss between your hands to remove the excess flour. Set aside.
4. In a large non-stick skillet over medium heat, add enough olive oil to reach about 3/4 inch from the bottom. Once heated, add the meatballs, working in batches if necessary. Cook until meatballs are nicely browned on all sides by periodically stirring them around. They should only have a slight rosy center when cut, around 8 minutes per batch. Remove to a paper towel to drain excess oil.
5. Pour out the oil and wipe the pan clean with a paper towel. To the skillet add the white wine and reduce by a quarter over medium high heat. Lower the heat to medium low and add the chicken broth and cream. Cook for a minute to thicken,, but don’t let it boil as this will cause the sauce to separate. Add the meatballs back to the skillet and cook for a moment longer, making sure to baste everything in the cream sauce. Serve with mashed potatoes and sprinkle on some of the mint or parsley to garnish.
Chou Farci, better known as “stuffed cabbage”
Well, quite some time has passed since I last met you here. Such is life; sometimes you’re up and sometimes you’re down. In good news, spring has finally arrived and the long, cold days of winter are quickly fading into memory. Summer will soon be arriving on our doorsteps to set ablaze that youthful mischief which is aroused with warm weather.
Speaking of warm weather, it’s once again nice enough in the evenings to enjoy dinner outside. This is that rare sweet spot of the year when the temperature is just right and the pesky flying bugs aren’t abundant. Perfect for a delicious evening meal and chilled wine.
Chou Farci/ Stuffed Cabbage (serves 2 -4)
Ingredients:
1 large head of Savoy cabbage
2 tablespoons olive oil
1 yellow onion, diced
2 or 3 carrots, diced
2/3 pound lean ground beef
2/3 pound hot Italian sausage
2 cloves of garlic, sliced
3 sprigs of thyme
2 bay leaves
1 1/2 teaspoon fennel seeds
1/2 teaspoon allspice
Kosher salt and pepper, to taste
1/4 cup dry white vermouth or dry white wine (optional, but adds a touch of acidity and sweetness)
3/4 of 15oz can of crushed tomatoes (juices included)
3 tablespoons unsalted butter
1 large egg
1 cup grated Swiss cheese
Instructions:
1. Pre-heat oven to 350 degrees. Bring a pot of salted water to boil. In the mean time, remove the first two outer leaves of the cabbage and toss. Then, remove the tough core at the bottom of the cabbage with a knife. Cutting away from you, cut into the cabbage and around the core, remove. Peel the cabbage layers apart from the bottom (keeps them from ripping), using the knife to detach any leaves which still might be attached to remaining parts of the core. When all leaves have been removed, place them into the boiling water and cook for 6 minutes. Drain and set aside.
2. In a large sauté pan, heat the olive oil over medium heat. First cook the onion and carrots until they begin to soften, 5 minutes. Add the ground beef and sausage, along with the garlic, thyme, bay leaves, fennel seeds, and allspice. Season with salt and pepper to taste. As the meat cooks break it up with a spatula until it’s crumbly. Once the meat has browned, add the vermouth or wine and simmer down until it’s nearly all evaporated. Then pour in the crushed tomatoes and simmer for 5 minutes or longer if needed, until the liquid has mostly simmered and been absorbed. Transfer to a bowl and let the meat filling cool.
3. Smear the butter into any dish large enough to hold all the ingredients, such as a deep 9 inch cake pan, or a deep bread or meatloaf pan. Don’t be shy on the butter! Place the largest and prettiest cabbage leaf down first, this is what will display when it’s un-molded. Top with another leaf and arrange the leaves until the base and sides are covered. It’s okay if the leaves extend beyond the pan, you will eventually fold them under the top layer. You won’t use all the leaves, reserve enough to create four or five layers.
4. When the mixture has cooled, discard what remains of the sprigs of thyme and the whole bay leaves. Add the egg and mix well. Scoop some of the mixture into the bottom of the pan, top with some of the cheese, and finish with a layer of cabbage leaves. Repeat this until you have three or four layers. Finish with a layer of cabbage leaves, making sure to tuck the leaves in on all sides.
5. Bake for 40 minutes on the middle rack of the oven. Once finished, unmold by placing a plate or serving platter on top of the baking dish, flip, and remove the mold. Cut into slices and serve right away.
Pot Roast Feast & Holiday Magic
My favorite part about this time of year is all the food and drink, the cooking, and of course all the family and friends. I had started this holiday season being pretty “good”, as in I had been regularly going to the gym, watching what I ate, and I hadn’t been drinking. But somewhere between Thanksgiving and my birthday I said, “it’s the holidays do whatever you want”, and it’s ben a steady decline into bodily disarray ever since. I’m exaggerating, but I’m sure at least some of you can relate to the gluttony we find ourselves indulging in this time of year. I can’t say I haven’t enjoyed it, I’ve enjoyed every minute this season from spending Thanksgiving with my siblings and nieces and mom, to my birthday at a French restaurant and the whole place singing happy birthday to me with sparklers going off, and now on Christmas spent with Joel and his family, and all the friends and little bits of holiday cheer in between. I’m feeling grateful for it all. And there’s still the New Year to come!
A few days ago we hosted two of our friends, D & V, as a pre-Christmas dinner. The weather leading up to Christmas has been characteristically winterish, frigid below zero temperatures, ice, and snow. The day we decided to host the city had basically come to a standstill but our friends braved the weather and the roads, and I think they’d agree it was worth it.
Happy Holidays, everyone, and cheers to the New Year ahead.
Pot Roast with Carrots and Potatoes (serves 4 - 6)
Ingredients:
(1) 3.5- 4 pound chuck roast
1/2 cup flour
3 tablespoons vegetable oil
5 garlic cloves, peeled
3 cups water + 3 teaspoons better than bullion (roasted beef base)
2 tablespoons Worcestershire sauce
1 teaspoon of each: dried thyme, dried oregano, dried basil, pepper
1 bayleaf
a few sprigs of fresh thyme, rosemary, parsley, sage
2 -3 pounds Carrots (or as many as you’d like and that fit around the roast)
6 large Yukon gold potatoes, peeled, quartered, and scored with a fork
2 shallots, sliced
1 teaspoon salt
Gravy
Ingredients:
The following ingredients, except for the flour, will accumulate from the roasting process.
2 tablespoons roast drippings
2 tablespoons flour
2 cups roast stock
Instructions:
1. Preheat oven to 425 degrees F.
2. Throughly dry the roast with paper towels. Place flour on a plate and coat the entire roast. Shake off any excess flour, you should have remaining just a light coating. Heat vegetable oil in a pan over high heat. Using tongs, lightly brown the top, bottom, and sides of the roast. Place roast on either a baking sheet with a wire rack (large enough for three cups of water), or a shallow roasting dish also with a rack so that your roast isn’t swimming in liquid. Place the whole garlic cloves into the crevices between the fat and the meat.
3. Remove the oil from the pan. Using a half cup of water, deglaze the pan making sure to get all of the brown bits at the bottom. Pour the deglazed water into your measuring cup and add enough hot water to get three cups. Beat in the bullion (it dissolves better the hotter that water is) and then mix in the Worcestershire sauce and dried herbs, set aside. Using kitchen twine, tie together the herbs and place on top of the roast.
4. Around the roast, place as many carrots as you’d like as well as the potatoes and sliced shallots (it’s okay if there is some overlapping) Pour the prepared liquid all over the roast and sprinkle on the salt all over. Cover tightly with aluminum foil.
5. Roast at 425 degree F for 30 minutes in the lower middle third rack of the oven (like two notches up from the bottom). Carefully remove roast from oven, turn over, then re-foil. Lower the temperature to 300 degrees F. Add roast back to oven and cook an additional 4 hours at 300 degrees.
6. When finished, remove from the oven and move the roast and vegetables to a serving platter, cover with the foil, and let everything rest for 25 - 30 minutes. Everything will be soft and tender at this point.
7. For the gravy, remove all the remaining juices from the roasting dish to a bowl (it’ll be around 2 cups of liquid).* Using a spoon, skim off as much fat as you possibly can into another bowl and set aside. In a sauce pan set over medium heat, add two tablespoons of the skimmed roast fat and whisk in two tablespoons of flour. Whisk for about two minutes to cook the flour, you’ll start to see the beef drippings and flour bubble (this is your “roux” for the gravy). Immediately pour in the two cups of roasting liquid, whisk vigorously, and be sure to scrape all sides of the pan to get any sticking flour. Whisk until the gravy thickens to the right consistency, beating in up to an additional teaspoon of flour to reach desired thickness.
8. Pour some of the gravy over the roast and vegetables, and serve remaining gravyin a dish alongside the roast.
Green Beans
Ingredients:
3 pounds green beans
4 tablespoons beef drippings
salt and pepper
Instructions:
1. Bring to the boil a large pot of lightly salted water. Blanch green beans for 10 minutes. Drain and run under cold water. Set aside.
2. When ready, heat the beef fat over medium high heat. Add the green beans and season to taste with salt, toss. When the green beans are heated through, season to taste with pepper, toss, and remove from heat to a serving dish. Serve alongside the roast.
*Notes: If you have less than 2 cups of roast stock, simply add enough water until you get two cups and add 1 teaspoon of Better than Bullion Roast Beef Base per cup of water added.
