HEYO – the end of Amuse Bouche’s Wedding Amuse Bouches is HERE! Can we say, EXCITE?
I just need to take a hot second to THANK all of you that voted to help me decide the very best recipes for our wedding. If the truth be told, the ones you picked were pretty spot on.
You all voted, and lots of you will be there at the ceremony to witness this special day. Without further ado, I present to you:
AMUSE BOUCHE’S WEDDING AMUSE BOUCHES
Crab Cakes with a Lemon Aioli served on Cabbage Rounds
Whit’s Famous Veggie Burgers with an Avocado Greek Yogurt served on a Chili Lime Sweet Potato Crisp
AND, I know you are all on pins and needles to see who wins a copy of my very favorite cookbook, French Fridays with Dorie, and the baked good of their choice from me. And, I suppose I should also give it to you straight up.
I clearly asked Dad to pick a random number, and MAZEL TOV ALEX CHAUSS! You win your very own copy of FFWD and you just dictate away to whichever baked good you want shipped to you. And email me your home address, boo.
Ah, it feels good to give, doesn’t it? Speaking of giving. Tomorrow, I hope you’re in a giving mood, because we are participating the the Online Bake Sale for Japan. That’s right. You need to go on over to the tomato tart and bid on our Oreos. All proceeds go to the Second Harvest Japan, and I’ll write you a super special Hiaku.
Yeap. A Haiku for You. I know, it really sets me apart from the other bloggers, right? Ours is waaaayyy down at the bottom of the list because we start with a double yew. So, scroll, homies.
And, because I love you, and because I want a reason to say meat ballzagna aloud, I made meat balls. on ya.
Spagetti and Meat Balls
recipe loosely ballspired by Saveur.com
1 lb. ground beef chuck
.5 lb. ground veal
1 1⁄4 cups flat leaf parsley, minced
2 tsp. dried oregano
1 1⁄2 tsp. fennel seeds
1 tsp. crushed red chile flakes
1⁄2 tsp. ground cumin
1⁄4 tsp. ground allspice
7 slices white bread, finely ground in
a food processor
Kosher salt and freshly ground black pepper
2⁄3 cup ricotta, drained in a strainer
2 tbsp. milk
3 eggs, lightly beaten
6 tbsp. extra-virgin olive oil
1⁄4 cup dry red wine
4 cups canned tomato purée
1 cup beef stock
Grated Parmesan, for garnish
In a large bowl, combine beef, veal, parsley, oregano, fennel seeds, chile flakes, cumin, allspice, and bread crumbs and season generously with salt and pepper.
Using your fingers, mix ingredients until combined; set aside.
In a medium bowl, whisk together ricotta, milk, and eggs; add to meat mixture and gently mix until incorporated. Chill for 1 hour.
Heat oven to 300°. Grease 2 rimmed baking sheets with oil and set aside. Take one large handful of meat and roll into meatballs with your hands, and transfer to greased baking sheets.
Heat 3 tbsp. oil in a 3-qt. high-sided skillet over medium-high heat. Add half the meatballs; cook, turning occasionally, until browned, about 10 minutes. Transfer meatballs to a plate; wipe out skillet.
Repeat with remaining oil and meatballs. Return reserved meatballs to skillet along with any juices from the plate. Add wine; increase heat to high and cook for 2 minutes. Stir in tomatoes and beef stock, bring to a boil, and tightly cover skillet.
Transfer to oven; bake until meatballs are tender and have absorbed some of the sauce, about 1 1⁄2 hours. Cook off your pasta, and meat ballzagna, kiddos.
Alright, you crazy meat balls. I am hoping that you’ll realize that a haiku about oreos and japan are totally worth a babillion dollars.