One of the first dishes I learned to make after I was married (the first time) was Beef Stroganoff.
I had mastered the various Hamburger Helpers and Tuna Helpers and was actually rather well known for my Spaghetti with Meat Sauce… from scratch and not using Tomato Soup.
But Stroganoff was a bit more exotic for my corner of the … Continue reading.....
One of the first signs of cooler weather, chez nous, is mon mari’s request for meatloaf.
He loves meatloaf, of any shape, style or flavor, but he particularly loves meatloaf sandwiches. He would be happy if I made a meatloaf every week and just gave it to him for sandwiches.
As I am rather fond of it myself … Continue reading.....
This photo is the Saltimbocca alla Romana I had in Rome.
For years I thought I was making Saltimbocca alla Rormana or Veal Scallops, Roman Style.
I was wrong.
Travel can be enlightening.
I was so excited to see my favorite veal dish on the menu as a house specialty in one of the restaurants we went to for dinner.… Continue reading.....
These meatballs were an unintentional experiment.
We were planning on having burgers….
As happened so often this spring the weather turned and mon mari decided that he would rather not grill burgers in the rain.
That was fine as I was no longer in the mood for eating burgers, as it was cold, damp and windy.
Meatballs seemed a better … Continue reading.....
This is a traditional French dish that is normally done with beef.
I made it with beef lots in the US and have the recipe here.
Now that I’ve found a reliable butcher with good beef, I may again.
On the other hand, using veal gives me a much shorter cooking time and a more reliably tender finished dish.… Continue reading.....
I could post a dozen photos detailing how I make meatballs, but, instead I’ll just tell you.
I use 12oz of ground beef because that is the size of the package here. If I was using 16oz, which is standard in the US (or was) I would increase the other ingredients by roughly 25%.
I initially mix everything using a … Continue reading.....
This is a classic on every Italian – American menu, and one that is easy to make at home.
The veal is lightly breaded and quickly fried. We topped it with a slice of Mozzarella di Bufala, not traditional, but cheese is always good.
You could substitute turkey cutlets or chicken breasts, pounded thinly, for the veal, but they will … Continue reading.....
Before Ikea made Swedish meatballs popular there were Lutefisk Feeds.
To be fair, Ikea made their meatballs popular all over the world and the Lutefisk Feeds only covered the Midwest…. and probably not much of the Midwest.
To those of us subjected to, but not fans of, lutefisk, the Swedish meatballs were greatly appreciated.
The Lutefisk Dinners were sponsored by … Continue reading.....