The meatballs were super hearty and the quick tomato sauce was very tasty!  1 to 2 meatballs per person depending on your sides should suffice.  I served the meatballs with sauteed spinach.  So delicious!

Sicilian Meatballs with Fresh Basil Marinara
Fine Cooking

• 1/2 cup fresh breadcrumbs
• 1/4 cup whole milk
• 1 large egg
• 3/4 cup grated Parmigiano-Reggiano, more for sprinkling
• 1/4 cup ketchup
• 2 Tbs. chopped parsley
• 1 tsp. finely chopped fresh oregano
• 1 tsp. finely chopped fresh thyme
• 1 small onion, finely chopped
• 4 large cloves garlic, minced
• Kosher salt
• Freshly ground black pepper
• 1-1/2 pounds ground beef
• 3 Tbs. extra-virgin olive oil
• 1 (28-ounce) can crushed tomatoes
• Sugar, as needed
• 2 Tbs. chopped fresh basil

Put a rack in the center of the oven and heat to 375°F. Line a large rimmed baking pan with parchment or a nonstick liner and set aside.

Put the breadcrumbs and milk in a large mixing bowl, stir to blend, and set aside for 5 minutes. With your hands, squeeze and mash the breadcrumbs so that they make a smooth paste. Add the egg and whisk, then add the Parmigiano, ketchup, parsley, oregano, thyme, half the onion, half the garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Stir to blend.

With your hands, break the beef into small chunks and add to the bowl. Mix gently but thoroughly; overmixing will make the meatballs tough and dry. When all the ingredients are evenly combined, shape the mixture into 6 balls and arrange on the baking sheet.

Bake until an instant-read thermometer reads 165°F at the center of a meatball, 40 to 45 minutes.

While the meatballs are baking, make the sauce. Heat the olive oil in a medium saucepan over medium heat. Add the remaining half onion and 1 teaspoon salt and increase the heat to medium-high. Cook, stirring frequently, until translucent, about 3 minutes. Add the remaining half garlic and cook until aromatic, about 1 minute. Add the tomatoes, bring to a boil, and lower the heat to maintain a vigorous simmer.

Cook, stirring occasionally, until reduced to a thick sauce, 
10 to 15 minutes. Taste the sauce and add a pinch or two of sugar if it seems too tangy, and season with more salt if necessary. Stir in the basil and keep warm until the meatballs come out of the oven.

Spoon the sauce generously over the meatballs and bake for another 5 to 10 minutes to blend the flavors. Garnish with a sprinkling of Parmigiano.

This recipe, as its title implies, basically tastes like lasagna.  It is a tomato, sausage and pasta soup but has something the recipe author calls “cheesy yum” on the bottom of the bowl which is a mixture of ricotta, parmesan, and shredded mozzarella.  When you mix the soup with the cheesy yum it looks and tastes like lasagna filling.  Delish!

You can lighten the dish up a bit with turkey sausage, whole wheat pasta, and part-skim ricotta.

I will definitely be making this again!

Lasagna Soup
A Farm Girl’s Dabbles

for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper

2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Servings:  8

Source:  adapted from 300 Sensational Soups by Carla Snyder and Meredith Deeds, as seen in the February-April 2011 edition of At Home with Kowalski’s magazine

You make a tomato-based sauce with taco seasoning that is similar to an enchilada sauce.  Whole wheat tortillas are layered with a beef mixture tossed in the enchilada sauce and then topped with pepper jack cheese.  YUM!  You can tone down the heat by using Monterey Jack cheese instead of pepper jack.

To lighten the dish, try using ground turkey instead of the sirloin.

I served the dish with avocado and some simply prepared black beans.  Judging by the leftovers (or lack thereof) I would say this recipe was a hit.

Enchilada Casserole
Cooking Light

• 1 pound ground sirloin
• 1 cup chopped onion
• 1 tablespoon butter
• 1 tablespoon minced garlic
• 1 1/2 tablespoons all-purpose flour
• 1 cup fat-free, lower-sodium beef broth
• 1 tablespoon 40%-less-sodium taco seasoning mix (such as Old El Paso)
• 1 (8-ounce) can no-salt-added tomato sauce
• 4 (8-inch) whole-wheat flour tortillas
• 1/3 cup (1 1/2 ounces) shredded Monterey Jack cheese with jalapeño peppers

Heat a large nonstick skillet over medium-high heat. Add beef and onion to pan; cook 6 minutes, stirring to crumble.

Preheat oven to 400°.

Melt butter in a medium saucepan over medium-high heat. Add garlic; sauté 1 minute. Sprinkle with flour; cook 30 seconds, stirring constantly. Add broth, taco seasoning, and tomato sauce to pan. Bring to a boil; cook 2 minutes, stirring occasionally. Add 1 1/2 cups tomato mixture to beef mixture; reserve 1/2 cup tomato mixture.

Place 1 tortilla in a 9-inch pie plate. Top with 1 cup beef mixture. Repeat layers, ending with tortilla. Spread reserved tomato mixture over tortilla. Top with cheese. Bake at 400° for 10 minutes or until cheese melts. Cool slightly. Cut into 4 wedges.

Fine Cooking suggests an alternative recipe with broccoli and red peppers instead of the cauliflower and carrots.  Can’t wait to try that variation!

Cavatappi with Cilantro-Pistachio Pesto
Fine Cooking

• Kosher salt
• 1/2 large head cauliflower, cut into small (1/2- to 3/4 -inch) florets (about 6 cups)
• 3 medium carrots, halved lengthwise and then cut on the diagonal 1/2 inch thick
• 7 Tbs. extra-virgin olive oil
• 1 cup lightly packed fresh cilantro leaves
• 1/2 cup unsalted shelled pistachios
• 3 medium cloves garlic, peeled
• 1 Tbs. fresh lemon juice
• 3/4 lb. cavatappi
• Freshly ground black pepper
• 2 large scallions, thinly sliced

Position a rack in the center of the oven and heat the oven to 475°F. Bring a large pot of well-salted water to a boil over high heat.

Put the cauliflower and carrots on a heavy-duty rimmed baking sheet. Drizzle with 2 Tbs. of the olive oil and 1/2 tsp. salt and toss to coat. Roast for 10 minutes, stir, and continue roasting until tender and golden in spots, about 10 minutes more.

Meanwhile, pulse the cilantro, pistachios, and garlic in a food processor until finely chopped. With the machine running, add the remaining 5 Tbs. oil and purée until the sauce is very smooth. Add the lemon juice and 3/4 tsp. salt and pulse to mix.

Boil the pasta according to package directions until al dente. Drain well and return the pasta to the pot. Toss the warm pasta with the roasted vegetables and pesto. Season to taste with salt and pepper and transfer to a serving bowl. Sprinkle with the scallions and serve.

The soup has so much flavor from the roasted jalapeños, roasted red peppers, and chipotle peppers in adobo sauce.

Just a few notes: I used frozen corn I defrosted and then roasted.  I had some leftover Yukon gold potatoes so I used those rather than red-skinned potatoes.  Lastly, I used chicken stock which I think added some richness to the broth.  If you want to lighten the recipe, try ground dark turkey meat.

The soup was great the next day — I added a little more chicken stock to get a couple more bowls out of the leftovers.

The soup definitely is spicy so it is perfect for keeping you warm on frigid day like today!

Tortilla Meatball Soup
Cooking Light

• 2 jalapeño peppers
• 1 red bell pepper
• 2 ears corn on the cob
• 4 (6-inch) corn tortillas, cut into 1/2-inch-thick strips
• Cooking spray
• 3/4 teaspoon kosher salt, divided
• 6 garlic cloves, minced and divided
• 1/3 cup panko (Japanese breadcrumbs)
• 1 pound ground sirloin
• 1 large egg, lightly beaten
• 1 chipotle chile, canned in adobo sauce, minced
• 1 tablespoon olive oil
• 2 cups chopped onion
• 2 cups (3/4-inch) cubed red potatoes
• 1 cup (1/2-inch-thick) slices carrot
• 3 cups fat-free, lower-sodium chicken broth
• 2 cups water
• 1/2 cup (2 ounces) shredded Monterey Jack cheese
• 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
• 1/2 cup chopped fresh cilantro

Preheat broiler.

Cut jalapeños and bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Arrange corn on baking sheet with peppers. Broil 4 to 6 minutes or until blackened, turning corn once. Place peppers in a paper bag; fold to seal. Let stand 15 minutes; peel. Mince jalapeños, and coarsely chop bell pepper. Cut corn kernels from cobs. Set aside.

Place tortilla strips in a single layer on a baking sheet; lightly coat with cooking spray. Broil for 3 minutes or until golden brown, turning after 2 minutes. Set aside.

Combine 1/4 teaspoon salt, 1 garlic clove, panko, and the next 3 ingredients (through chipotle chile) in a large bowl, and gently mix until just combined. With moist hands, shape the meat mixture into 24 meatballs (about 2 tablespoons each).

Place a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan; sauté for 8 minutes, turning to brown on all sides. Remove from pan. Add onion, potatoes, and carrot to pan; sauté 5 minutes, stirring occasionally. Add remaining 5 garlic cloves; cook 1 minute, stirring constantly. Add peppers, broth, and 2 cups water; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are almost tender, stirring occasionally. Return meatballs to pan. Add remaining 1/2 teaspoon salt and corn; return to a simmer. Cook 10 minutes or until meatballs are done.

Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with 4 teaspoons Monterey Jack cheese, 2 teaspoons cheddar cheese, and 4 teaspoons cilantro. Top evenly with tortilla strips.

The description leading up to the Caramelized Garlic Tart states, “I think this is the most delicious recipe in the world!”.  That’s quite an expectation to set but I must say the tart was amazing!  So different and absolutely delicious.

For the tart I used Dufour frozen puff pastry which is so flaky and buttery.  For the cheeses, I used a chevre for the soft goat cheese and goat gouda for the hard goat cheese.

I served the tart with an interesting salad, featuring capers, sundried tomatoes, a few kinds of lettuce, radishes, and a nice lemon vinaigrette, also from Plenty.  Enjoy this as a vegetarian dinner or a delicious brunch!

Caramelized Garlic Tart
Plenty, Yotam Ottolenghi

• 13 oz puff pastry
• 3 medium heads of garlic, cloves separated and peeled
• 1 tbsp olive oil
• 1 tsp balsamic vinegar
• 1 cup water
• 3/4 tbsp sugar
• 1 tsp chopped thyme
• 1 tsp chopped rosemary
• 4.5 oz soft goat cheese (such as chèvre)
• 4.5 oz hard goat cheese (such as goat gouda)
• 2 eggs
• 6 1/2 tbsp heavy cream
• 6 1/2 tbsp crème fraîche

Equipment: 11 inch fluted tart pan with removable bottom

Preheat the oven to 350 degrees.

Roll our the puff pastry and line the tart pan with it. Refrigerate for 10 minutes.

Cover the pastry with waxed paper and pie weights or dried beans.  This is important because you don’t want the puff pastry to puff up so much that there isn’t any room for the filling. Bake for 20 minutes. Remove the beans and then cook for an additional 5 to 10 minutes until golden. Once done, set aside to cool.  Leave oven on.

For the caramelized garlic – put the garlic cloves in a small saucepan and add enough water to  cover it entirely. Let it simmer for 3-4 minutes, then drain completely. Heat the pan again, add the olive oil and fry the garlic cloves in it on a high heat for a couple of minutes. Add the balsamic vinegar and the water and bring it to a boil. Turn down the heat, and let it simmer for 10 minutes.  Add the sugar, rosemary, thyme, and 1/4 teaspoon of salt.  Continue simmering on a medium flame for 10 minutes, or until all the liquid has evaporated and the garlic cloves are coated in a dark caramel syrup.  Set aside.

For the custard – Whisk together the eggs, cream, crème fraîche, salt and pepper in a bowl.

To assemble the caramelized garlic tart – scatter whatever cheese you’re using and the garlic on the bottom of the tart. Pour the custard over.  Reduce oven temperature to 325.  Bake for 35 to 45 minutes, or until the tart filling is set and the top is golden brown.  Remove from oven and let cool a little.  Take tart out of the pan and garnish with a few sprigs of thyme.

For Christmas, Doug and Julina gave me Molto Batali: Simple Family Meals by Mario Batali.  I have loved Mario Batali since my first visit to Po about ten years ago.  My love of his cooking has only grown as I have visited Babbo, Lupa, Del Posto, B&B Ristorante (in Las Vegas), and Casa Mono.

Despite dining at many of his restaurants, I did not own a Mario Batali cookbook until now.  The book is organized by month which I love since I try to cook seasonally.  Each month features three primi (pastas), one secondi (a meat main course), and four contorni (veggie sides).

I turned to the December chapter for my first recipe from the book.  The photograph of the Farfalle Abruzzese with Veal, Porcini, and Spinach called to me!  The recipe was out of this world and tasted as if the sauce had been simmering for hours!  I think the porcinis and the liquid from re-hydrating them added some very rich, earthy flavor to the dish.  I actually was a little light on the porcinis and spinach.  I only bought 2 ounces of the mushrooms and 5 ounces of baby spinach.  I am sure the dish would be even more flavorful with the full quantity of each.

Be sure to top the pasta with freshly grated pecorino.  It’s a great complement to the dish!

It can serve 6 as a main and is perfect for entertaining.  I will certainly be making this dish again.

Farfalle Abruzzese with Veal, Porcini, and Spinach
from Molto Batali: Simple Family Meals by Mario Batali

• 3 ounces dried porcini mushrooms, soaked in 2 cups hot water for 10 minutes
• ¼ cup extra virgin olive oil
• 5 garlic cloves, thinly sliced
• 1½ pounds ground veal shoulder
• Salt and freshly ground black pepper
• ¼ cup double-concentrated tomato paste
• 1 cup dry white wine
• 1 cup basic tomato sauce
• 1½ pounds farfalle pasta
• 8 ounces baby spinach, trimmed
• ½ cup freshly grated Pecorino Romano

Drain the porcini, reserving the soaking liquid, and coarsely chop the porcini. Strain the soaking liquid through a fine mesh sieve, and set it aside.

In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook until it is lightly toasted. Add the veal and the chopped porcini, and cook, stirring, over medium-high heat until the meat is well browned, about 10 minutes. Season with salt and pepper to taste, and add the tomato paste. Cook over high heat, stirring constantly, until the paste turns a rust color, 5 minutes. Then add the wine and 1 cup of the strained porcini soaking liquid, and cook for 5 minutes, until the wine has almost completely evaporated. Add the tomato sauce and reduce the heat to a very low simmer.

Bring 8 quarts of water to a boil in a large spaghetti pot, and add 2 tablespoons salt.

Drop the farfalle into the water and cook for 1 minute less than the package instructions indicate. Just before the pasta is done, carefully ladle ¼ cup of the cooking water into the veal mixture. Stir the baby spinach into the veal mixture.

Drain the pasta in a colander, and add it to the veal mixture. Toss over medium heat for about 30 seconds, until the pasta is nicely coated. Pour into a warmed serving bowl and serve immediately, with the grated pecorino on the side.

Cocoa Thumbprints
Food Network Magazine

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar, plus 1/2 cup for rolling
• 1/2 cup unsweetened Dutch-process cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, melted
• 2 large eggs, lightly beaten
• 1/2 cup confectioners’ sugar
• Sprinkles, mini marshmallows, mini candies or dried fruit, for filling

Whisk the flour, 3/4 cup granulated sugar, the cocoa powder, baking powder and salt in a medium bowl. Add the melted butter and eggs and stir until combined. Cover and refrigerate the dough until firm, about 30 minutes.

Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment. Place the confectioners’ sugar and the remaining 1/2 cup granulated sugar in 2 separate small bowls. Roll scant tablespoonfuls of dough into balls; roll in the granulated sugar and then in the confectioners’ sugar. Place 1 inch apart on the prepared baking sheets. Lightly flatten each ball with your fingers and make a deep 1/2-inch-wide indentation in the centers with your thumb. Place your choice of filling in the indentation.

Bake the cookies until puffed and slightly cracked, about 10 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.

I was happy to have 7 lamb lovers in the Berkshires this past weekend for an anniversary / holiday celebration with our dearest friends the Freilichs.  I turned to the Barefoot Contessa for recipe guidance as she always pleases a crowd and (at least on her show) looks to do it in a effortless, low stress way.

The lamb turned out perfectly!  It was a beautiful piece of meat from Guido’s in Pittsfield.  And the garlic – rosemary rub flavored the lamb amazingly well.  Definitely have a meat thermometer on hand when cooking a piece of meat of that size and varied thickness.

I served the lamb with the Barefoot Contessa’s Zucchini Gratin and Green Beans with Shallots (recipe below).  I have made the Zucchini Gratin a number of times and it is always a hit.  Given the richness of that side dish, I made a simple dish with haricot vert blanched and tossed with sauteed shallots and pancetta.  The pancetta was my add and was a nice touch!

Good friends, good wine, and a delicious meal made for a wonderful evening and weekend!

Herb-Roasted Lamb
Barefoot Contessa

• 12 large unpeeled garlic cloves, divided
• 1 tablespoon chopped fresh rosemary leaves
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons unsalted butter, melted
• 1 (6-pound) boneless leg of lamb, trimmed and tied
• 4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
• 2 tablespoons good olive oil

Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.

Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.

Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes and roast for 1 1/4 to 1 1/2 hours, or until the internal temperature of the lamb is 135 degrees (rare) or 145 degrees (medium). Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil. Allow the lamb to rest for about 20 minutes. Slice and serve with the potatoes.
String Beans with Shallots
Barefoot Contessa

• 1 pound French string beans (haricots verts), ends removed
• Kosher salt
• 2 tablespoons unsalted butter
• 1 tablespoon good olive oil
• 3 large shallots, large-diced
• 1/2 teaspoon freshly ground black pepper

Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water.

Heat the butter and oil in a very large saute pan (12-inch diameter) or large pot and saute the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well. Heat only until the beans are hot.

If you’re using regular string beans, blanch them for about 3 minutes, until they’re crisp-tender.

But this Dark Chocolate Almond Bark changes everything!!!  It was amazing and so easy to make!  The caramel – which is the only thing you actually have to prepare — comes together quickly.  I could not find Marcona almonds so I used blanched and slivered almonds.

I think the key to the bark though is high quality chocolate and not to forget the coarse sea salt!  I used Guittard 63% Extra Dark Chocolate Chips.  Yum!

I plan to make another batch tonight using pistachios in my attempt to recreate Trader Joe’s Dark Chocolate Roasted Pistachio Toffee.  Unfortunately I’m out of Guittard chocolate so we’ll see how Trader Joe’s dark chocolate does.

Note: Thank you to Bon Appetit’s website for the photo.  I didn’t have my camera when I made the bark.

Chocolate-Almond Bark with Sea Salt
Bon Appetit

• 1/2 cup sugar
• 1 tablespoon unsalted butter
• 1 1/2 cups roasted Marcona almonds (not in oil)
• 1 pound good-quality dark chocolate (62%–70% cacao), finely chopped
• Coarse sea salt (for sprinkling)

Line a baking sheet with a silicone baking mat or foil. Combine sugar with 2 Tbsp. water in a small saucepan. Stir over medium-low heat until sugar dissolves. Bring to a boil and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is dark amber, about 5 minutes. Remove from heat. Immediately add butter; whisk until melted. Add almonds; stir until well coated. Transfer to baking sheet, spreading out to separate nuts. Let cool. Break up any large clumps of nuts. Set aside 1/4 of nuts.

Stir chocolate in a medium bowl set over a saucepan of simmering water until melted. Remove from heat, add nuts from baking sheet, and stir quickly to combine. Spread chocolate-nut mixture on same baking sheet, keeping nuts in a single layer. Top with the reserved nuts; sprinkle with salt. Chill until chocolate is set, about 3 hours.

Break bark into pieces and store between layers of parchment or waxed paper. DO AHEAD: Can be made 1 week ahead. Keep chilled.

Makes about 1 3/4 lb.