INGREDIENTS FOR 4/6 PEOPLE
- 1 pound of full fat ground beef
- 2 slices of stale bread with
- 1/2 Cup milk
- 1/2 Cup parmigiano reggiano
- 1 egg
- 3 tablespoons fresh minced parsley (optional 1 Tbs fresh minced garlic)
- Salt and pepper to taste
- 1 large can high quality crushed tomatoes
- 1/2 an onion
- 2 tablespoons extra virgin olive oil
- 5 fresh basil leaves
- Soften the bread in milk until unified mixture
- Add the egg to bread mixture and combine
- Put the ground meat in a bowl with bread, finely chopped parsley, garlic(if using) grated parmigiano, salt, pepper.
- Combine egg mixture with meat mixture. Mix WELL with your hands. If it too wet add some breadcrumbs
- Take the beef mixture and gently roll between your hands to form 1 1/2-inch meatballs. Set on a cookie sheet
- Pour extra-virgin olive oil into a large frying pan and brown the onion (about 7 minutes on medium heat)
- Plunge your meatballs into the pot with the tomato sauce. Let it cook for on low for about 20 minutes or until meatballs are cooked all the way.
- Once finished cooking add the basil and stir.
- Cook your favorite pasta or gnocchi, as directed by package,to serve with meatballs. You can also eat the without the pasta. Generously top with parmigiano and serve hot!
- 3 cups all-purpose or bread flour, more for dusting
- ¼ teaspoon instant yeast
- 1 ¼ teaspoons salt
- Cornmeal or wheat bran as needed
- 1 5/8 cups water
- In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
- Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
- Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
- At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack
We love any and all holiday traditions from all over the world! In the Davis family Christmas morning isn’t complete without hot popovers drenched in butter and homemade jam. The tradition runs deep since the 1950’s and possibly even earlier. They are surprisingly easy with few ingredients and an absolutely delightful addition to any meal- sweet or savory!Made with Amore,Elena
Great Grandma Rhea’s PopoversMakes 12 popovers.Preheat oven to 425 F and place muffin pan or speciality popover pan in the oven to get hot. *very important that pan is hot when you pour in the batter*Ingredients2 C milk2 C flour4 eggs1 tsp salt4 tablespoons canola oilDirections
- Beat all ingredients with an electric mixer or whisk until smooth (do not over mix)
- Take out hot muffin or popover tins and grease VERY generously with lots of butter or Crisco *important or they will stick!*
- Fill tins 2/3 full with prepared batter and put immediately in the oven
- Bake 20 minutes at 425 F and then an additional 15-20 minutes at 375 F.
- Take out when slightly brown. Serve warm!!
Grandma Kathy’s Bear Lake Raspberry Jam1. Wash, stem, and crush berries to make four level cups. Put crushed berries into a 2 or 4 quart kettle. Sift in slowly 1 package (31/2 oz.) M.C.P. Jam and Jelly Pectin and stir vigorously. (I like it a little thinner, so I sift in 3 oz.) Set aside for 30 minutes, with occasional stirring.2. Add 1 cup light corn syrup. Mix well.3. Add 51/2 cups sugar. (If the raspberries are sweet, I add 41/2 cups sugar.). Gradually stir the sugar into the crushed berries. Warm to 100 degrees (temperature for baby's milk) to dissolve the sugar (no hotter).4. When sugar is dissolved, jam is ready to eat. Makes 4 pints. Put jam in pint jars, cover with a plastic wrap folded over several times, and use an elastic to secure. Keep in refrigerator or freeze.5. Jam will last indefinitely.6. For strawberries, add 1/4 cup lemon juice after sugar is dissolved. Other types of berries don't need lemon juice.Enjoy!
Nothing feels more comfy-cozy than coming home to warm chocolate chip cookies after school. I love making this easy recipe with my children while hearing them open up about their day as we get our hands messy. The ingredients are simple staples and they come together in no time. We usually bake half and freeze or refrigerate the rest of the dough for a busier day. Dunk slightly warm cookies in a big glass of milk and enjoy!
Made with Amore,
- 2 1/4 cups all-purpose flour (to change texture and taste slightly I sub the 1/4 C with coconut flour- you do not have to do this!)
- 1 teaspoon baking soda
- 1 teaspoons salt
- 1 cup (2 sticks) salted butter, softened and cut in chunks (yes! I use salted and Kerrigold brand)
- 1/2 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large organic eggs
- 2 cups dark chocolate chunk chips (or chocolate chips of choice)
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large stand mixer with whisk attachment until creamy. Add eggs, and beat again until very smooth. Gradually beat in flour mixture. Stir in chocolate chunks or chips. Drop by generous rounded tablespoon onto parchment paper baking sheets. Add flaked sea salt if desired (I use Maldon’s Sea Salt Flakes). Refrigerate 10 minutes to overnight before baking.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.