Great Grandma’s Italian Meatball Recipe

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Recipe & photo courtesy of: https://www.tasteofhome.com/recipes/great-grandma-s-italian-meatballs/

Ingredients

  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 3/4 cup seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs, lightly beaten
  • 1 teaspoon each dried basil, oregano and parsley flakes
  • 3/4 teaspoon salt
  • 1 pound lean ground turkey
  • 1 pound lean ground beef (90% lean)
  • Hot cooked pasta and pasta sauce, optional

Directions

  • Preheat oven to 375°. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Cool slightly.
  • In a large bowl, combine bread crumbs, cheese, eggs, seasonings and onion mixture. Add turkey and beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls.
  • Place meatballs on a rack coated with cooking spray in a 15x10x1-in. baking pan. Bake until lightly browned and cooked through, 18-22 minutes. If desired, serve with pasta and pasta sauce.

Chocolate Oreo Tart

Photo and recipe: https://kitchenmason.com/chocolate-oreo-tart/

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For the Base

  • 300g Oreos
  • 100g Unsalted Butter

For the Filling

  • 200g Dark Chocolate
  • 55g Unsalted Butter
  • 190ml Double Cream

For the Decoration

  • 4 Oreos (taken from the 300g already listed)
  • Chocolate Chips

Essential Equipment

  • 4 x 14″ (10 x 35cm) Fluted Loose Bottomed Rectangular Tart Tin
  • Food Processor

 

Chocolate Oreo Tart Recipe

Reserving 4 biscuits for decoration, tip the rest of the Oreos into a food processor and pulse until fine crumbs are formed.

Then gently melt the butter in a small saucepan then pour over the the Oreos in the processor. Pulse a few times until it starts to clump together.

Next, tip the mixture into the tart tin & press firmly into the base and sides with a metal spoon.

Place into the freezer to firm up whilst we get on with the filling.

The Filling

Next up, finely chop the dark chocolate & cube the butter. Place it all into a large glass bowl and set to one side.

Then pour the cream into a small saucepan and gently bring to the boil. (Don’t continue to let it boil – turn the heat off as soon as it starts to boil.)

Pour over the chocolate and leave to stand for 5 minutes.

Next, give the mixture a good stir with a wooden spoon. It should become a bowl of silky smooth chocolate heaven!

Pour the mixture straight over the prepared base and smooth out with either a spoon or spatula.

Finally, cut the reserved Oreos in half and press in along the top. Scatter over some chocolate chips to finish and place into the fridge to set for at least an hour before serving. (The ganache filling should become firm enough to slice.)

NYT Cooking Margarita Recipe

Photo & Recipe courtesy of: https://cooking.nytimes.com/recipes/1016358-margarita

nytmarg

INGREDIENTS

  • 2 ounces blanco tequila
  •  Juice of 1 whole lime
  • ½ ounce triple sec, preferably Cointreau
  •  Salt for rim (optional)
  •  Lime wedge, for garnish

 

PREPARATION

  1. Fill a cocktail shaker with ice and add tequila, lime juice and triple sec. Shake. Pour, with the ice, into a highball or footed glass (salt rim first if you like). Garnish with wedge of lime.

Chocolate Mousse

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Photo & recipe credit: https://www.epicurious.com/recipes/food/views/Chocolate-Mousse-107437

INGREDIENTS

  • 2 cups chilled heavy cream
  • 4 large egg yolks
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
  • 7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
  • Garnish: lightly sweetened whipped cream

Special Equipment

  • an instant-read thermometer

PREPARATION

    1. Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
    2. Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.
    3. Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
    4. Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.
Cooks’ notes:
• Mousse can be chilled up to 1 day. • To vary the flavor, you can replace the 1 teaspoon vanilla with 2 teaspoons instant-espresso powder (dissolve it in the hot cream) or 3 tablespoons Grand Marnier or 2 tablespoons Cognac (either one whisked into strained custard).

Double-Chocolate Layer Cake

How to Make It

Step 1: Preheat the oven to 350°. Butter two 8-by-2-inch round cake pans and line them with parchment; butter the paper. Dust the pans with flour, tapping out any excess.
Step 2: In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
Step 3: Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool. Peel off the parchment.
Step 4: In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool.
Step 6: Set a cake layer on a plate with the flat side facing up. Evenly spread one-third of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and side of the cake. Refrigerate for at least 1 hour before slicing.

Make Ahead

The frosted cake can be refrigerated for 2 days. Let stand for 1 hour before serving.

HEARTH BREAD

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Photo credit: https://www.kingarthurflour.com/recipes/hearth-bread-recipe

INGREDIENTS

  • 1 packet active dry yeast or 2 1/4 teaspoons instant yeast
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 2 cups lukewarm water (not over 110°F)
  • 5 1/2 to 6 cups King Arthur Unbleached All Purpose Flour, cornmeal or semolina, for sprinkling on the pan

INSTRUCTIONS

  1. Mix all of the ingredients together, using the smaller amount of flour. Mix thoroughly until the dough pulls away from the sides of the bowl, adding more of the flour if necessary. Turn the dough out onto a floured surface to knead. (This may be a little messy, but don’t give up!)
  2. To knead: Fold the far edge of the dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough 90°. Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking. Let the dough rest while you scrape out and grease the mixing bowl. Knead the dough again for 2 to 3 minutes.
  3. Return the dough to the bowl and turn it over once to grease the top. Cover with plastic wrap and place in a warm, draft-free place (your turned-off oven works well) until the dough doubles in bulk, about 1 to 2 hours.
  4. Gently deflate the dough. Cut it in half and shape into two oval Italian- or longer, thinner French-style loaves. Place the loaves on a baking sheet generously sprinkled with cornmeal or semolina. Let the loaves rise, gently covered in greased plastic wrap, for 45 minutes, until they’re noticeably puffy. Toward the end of the rising time, preheat the oven to 425°F.
  5. Lightly slash the tops of the loaves three or more times diagonally and brush or spray them generously with lukewarm water. Place the pan on the middle rack of the oven.
  6. Bake the bread for 25 to 35 minutes, until the crust is golden brown and sounds hollow to the touch. The interior temperature of the bread should register at least 190°F on a digital thermometer.
  7. Remove the loaves from the oven, take them off the pan, and return them to the oven, placing them right on the rack. Turn the oven off and crack the door open several inches. Let the loaves cool in the cooling oven; this will make them extra-crusty.
  8. Store completely cool bread in a paper bag at room temperature for a couple of days. For longer storage, wrap well and freeze.

Handmade Cappuccino

Recipe & Photo Credit: https://www.marthastewart.com/349180/handmade-cappuccino

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INGREDIENTS

  • 8 ounces water
  • 1/4 cup espresso ground coffee (preferably Illy espresso coffee, fine grind)
  • 8 ounces milk

DIRECTIONS

  1. Pour the water into the bottom chamber of the stovetop espresso pot. Fill the filter basket that fits over the water with the coffee, tamping down gently. Place on the stovetop burner over medium-low heat. Watch carefully and remove from the heat as soon as the intense boiling has stopped, about 2 minutes. It is complete when all the water has boiled through the filter into the top part of the pot.
  2. Meanwhile place the milk in a 16-ounce coffee mug. Heat in the microwave until hot but not starting to bubble on the sides. (Alternatively, you may heat the milk on the stovetop in a small pan, then transfer to a mug.)
  3. Hold the handle of a small 4-inch whisk between the palms of both hands. Put the whisk in the hot milk and twirl rapidly back and forth until foam appears on the top, about 20 seconds. Pour the coffee into the mug. Sweeten if desired and serve immediately.