This recipe was adapted from the meatball issue of Bon Appetit magazine.
The bacon fat add a nice smokey flavor while keeping the meatballs quite moist.
Spaghetti and Meatballs All’Amatriciana
February 2nd, 2010 · pasta
→ 1 CommentTags:Amatriciana·bon appetit·meatballs·pasta·Spaghetti and Meatballs All'Amatriciana
The North Jersey Slider.
January 22nd, 2010 · Burgers, Sliders
As much as I wanted to take the 1 hour and 45 minute trip by public transportation to Hackensack NJ to try a White Manna slider, I opted to make them at home.
I used seasoned ground chuck, squashed into a thin patty on a hot cast iron skillet. Immediately cover the patty with thinly sliced onions and cook until you have a nice gristly char. Flip, add a slice of cheese, smother with onions, place a sliced potato dinner roll right on top of the burger, and cover the skillet until cooked through.
→ No CommentsTags:a hamburger today·burger·cheeseburger·new jersey·north jersey·slider·white mana·white manna
Chocolate Peanut-Dylan
December 29th, 2009 · Baking, cake
Happy birthday.
Sour cream chocolate cake with a cream cheese peanut butter frosting.
An olde British Christmas feast.
December 25th, 2009 · Uncategorized
→ 1 CommentTags:christmas·standing rib roast·yorkshire pudding
Does Santa like lasagna bolognese?
December 24th, 2009 · homemade, pasta
→ 1 CommentTags:christmas eve·feast of the seven fishes·lasagna bolognese
3 Gallons of Ginger Beer
December 3rd, 2009 · beer, fermentation, homemade
I love homemade ginger beer.
Citrus Preservation
December 3rd, 2009 · canning, citrus, fermentation, fruit, pickle, preserved
Preserving lemons (and limes) is an easy way to put that extra citrus to use. The fruit ferments in salty brine of its own juice, salt and spices at room temperature for one month. After one month passes the jars can be moved to the fridge to stop the fermentation process. The entire lemon (skin, pith, and flesh) will now be soft & completely edible.
