Wednesday, 27 October 2010
a walk through memory lane
Tuesday, 12 October 2010
COLORS of life
The theme was color, and my amazing friend Paco was behind the decks, bringing us fantastic tunes throughout the day.
Amazing Hungarian Meatballs
So what started out as a food blog, has become something a bit quirkier! Last weekend the weather finally cooled down enough to eat something a bit heavier, and I got back to my Hungarian roots and made these incredible meatballs. I swear they melt in your mouth! They are actually super easy to make (although you do have to chop and chop and chop) and make sure not to massage the meat too much, as they will become tough.
I am already thinking of when I can make these again- They were a huge success at home and I am excited about using them in my next catering job!
Here's the recipe- Enjoy!
For the meatballs:
* 3/4 pounds ground pork
* 3/4 pounds ground beef (80/20 or 85/15)
* 1/4 pound pancetta, small dice
* 1/2 cup parmesean, grated
* 3/4 cups breadcrumbs
* 1/4 cup parsley, finely chopped
* 1 tablespoon garlic, minced
* 1 teaspoon (each) red pepper flakes, ground coriander, ground cumin, caraway seeds (crushed), kosher salt, and ground pepper
* 2 eggs, lightly beaten
* 2/3 cups whole milk
* 2 tablespoons olive oil
For the sauce:
* 1 medium onion, chopped
* 1/4 pound cremini mushrooms, quartered
* 1 tablespoon garlic, minced
* 1 large banana pepper, chopped
* 1 tablespoon sweet Hungarian paprika (1 heaping tbsp)
* 1/2 teaspoon hot or half-sharp paprika
* 1/4 teaspoon smoked paprika
* 1 teaspoon porcini mushroom powder
* 1/4 teaspoon (each) dried rosemary, thyme, crushed fennel seeds, and marjoram
* 1/4 cup parsley, finely chopped
* 1/2 cup dry white wine
* 15 oz stewed tomatoes, chopped, with juices
* 2 cups chicken broth
* 1/2 cup sour cream
1. Preheat oven to 325 F. Lightly mix all ingredients for the meatballs except the olive oil together and form into balls 1-1 1/2 inches in diameter. (Depending on size, you should get between 20 and 30.) Allow time to refrigerate them so they firm up a bit.
2. In an oven-safe pan, brown the meatballs in olive oil on all sides. Remove to a plate, cover with foil, and set aside.
3. Add the chopped onion to the pan dripping and saute until starting to brown. Add mushroom and saute a few minutes more, until they start to brown as well. Add garlic and peppers and saute until fragrant, about 30 seconds, then add the paprikas, the porcini powder, and the rest of the herbs and spices. Cook, stirring, about a minute. Deglaze with wine. Cook until wine is mostly evaporated, then stir in tomatoes and their juices and the broth. Bring to a boil and return the meatballs to the pan.
4. Transfer the pan the oven and braise for 1 1/2 hours, stirring occasionally and luxuriating in the awesome aromas that should be enveloping your kitchen at this point.
5. When the braising time is up, remove the pan from the oven. Put the sour cream into a small bowl, then temper it by stirring in a few spoonfuls of the braising liquid. Stir the sour cream mixture back into the pan, coating the meatballs and heating through. Serve as an appetizer or with spaetzle or egg noodles for an entree.
I am already thinking of when I can make these again- They were a huge success at home and I am excited about using them in my next catering job!
Here's the recipe- Enjoy!
For the meatballs:
* 3/4 pounds ground pork
* 3/4 pounds ground beef (80/20 or 85/15)
* 1/4 pound pancetta, small dice
* 1/2 cup parmesean, grated
* 3/4 cups breadcrumbs
* 1/4 cup parsley, finely chopped
* 1 tablespoon garlic, minced
* 1 teaspoon (each) red pepper flakes, ground coriander, ground cumin, caraway seeds (crushed), kosher salt, and ground pepper
* 2 eggs, lightly beaten
* 2/3 cups whole milk
* 2 tablespoons olive oil
For the sauce:
* 1 medium onion, chopped
* 1/4 pound cremini mushrooms, quartered
* 1 tablespoon garlic, minced
* 1 large banana pepper, chopped
* 1 tablespoon sweet Hungarian paprika (1 heaping tbsp)
* 1/2 teaspoon hot or half-sharp paprika
* 1/4 teaspoon smoked paprika
* 1 teaspoon porcini mushroom powder
* 1/4 teaspoon (each) dried rosemary, thyme, crushed fennel seeds, and marjoram
* 1/4 cup parsley, finely chopped
* 1/2 cup dry white wine
* 15 oz stewed tomatoes, chopped, with juices
* 2 cups chicken broth
* 1/2 cup sour cream
1. Preheat oven to 325 F. Lightly mix all ingredients for the meatballs except the olive oil together and form into balls 1-1 1/2 inches in diameter. (Depending on size, you should get between 20 and 30.) Allow time to refrigerate them so they firm up a bit.
2. In an oven-safe pan, brown the meatballs in olive oil on all sides. Remove to a plate, cover with foil, and set aside.
3. Add the chopped onion to the pan dripping and saute until starting to brown. Add mushroom and saute a few minutes more, until they start to brown as well. Add garlic and peppers and saute until fragrant, about 30 seconds, then add the paprikas, the porcini powder, and the rest of the herbs and spices. Cook, stirring, about a minute. Deglaze with wine. Cook until wine is mostly evaporated, then stir in tomatoes and their juices and the broth. Bring to a boil and return the meatballs to the pan.
4. Transfer the pan the oven and braise for 1 1/2 hours, stirring occasionally and luxuriating in the awesome aromas that should be enveloping your kitchen at this point.
5. When the braising time is up, remove the pan from the oven. Put the sour cream into a small bowl, then temper it by stirring in a few spoonfuls of the braising liquid. Stir the sour cream mixture back into the pan, coating the meatballs and heating through. Serve as an appetizer or with spaetzle or egg noodles for an entree.
Monday, 11 October 2010
What do you do?
Recently, I was reading a book and this question came up... I can't seem to get it out of my head. It seems like such an easy answer, but I think it is becoming more and more difficult for me to answer. What do you do that makes you truly happy? Something you do on a regular basis, just for yourself.....
Thursday, 7 October 2010
GILI GILI GILI GILI GILI GILI PARADISE
While I was away in Indonesia for the month, I got the opportunity to pop by the Gili Islands, my dear dear friend from Mexico, Paco met me in Bali and we jumped on a little boat and arrived at a place so beautiful, and so breathtakingly beautiful, it constantly took my breath away. I've never seen colors so bright- The Sky, the Water, the fish, the sarongs.... everything..... I felt I was in heaven... Not to mention it was the most rockin' 3 days I could have ever ask for! perfect holiday in a perfect place with a perfect friend. life is goooooooooooooood.
Lombok Love
I am so excited to say that I'm involved in an incredible new project in Lombok- An island off of Bali in Indonesia.
We are to set up a Eco friendly sustainable resort called Avantara. With 10 villas, a restaurant and a bar, set in the most incredible setting you can imagine, I'm bursting with excitement! Yes, this is going to be an impossibly hard project but I'm game...
Lombok is a tropical island in the Indian ocean. It's paradise, unspoiled paradise... The resort will be located in the south of the island, where a new airport is being built. Whispers say, it has the best waves in SE Asia, but all I can vouch for is the most divine beaches, and breathtaking views! The sky at night, feels like you're wrapped in a blanket of stars, and the air seems so fresh, it feels fake!
The team involved, is second to none, and can't wait to get started on this!
I'll leave you with some photos of amazing Lombok for now, but rest assured you will be reading lots and lots about Lombok in the future!!
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