Category Archives: Bread

I found it, I found it!

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I think I found my “go to” spaghetti and meatball recipe. I really love a good red sauce that tastes like it could be authentically Italian. I know taste is a matter of opinion, but I think this sauce had the perfect mix of flavors for me. I also love meatballs a little more than the average person probably should, and these were fantastic meatballs. I think the method of soaking the bread in milk made a difference (see instructions below.)

The recipe came from the Jan. 09 issue of Gourmet. It’s their cover recipe, actually, titled Spaghetti and Meatballs. I halved the recipe because I wanted to freeze leftovers, but not THAT many leftovers. The recipe here is listed “as is,” not halved.

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Spaghetti and Meatballs (recipe from Gourmet, Jan 09)

Serves 12 TO 16;  Active Time: 2 HR; Start to Finish: 3 HR  

FOR TOMATO SAUCE     

Ingredients       

  • (28-oz) cans whole tomatoes in juice (preferably San Marzano *I did find this kind of tomato, and I think it did make a difference in the flavor)
  • 2medium onions, chopped
  • 1/2 cup extra-virgin olive oil *Use a good quality oil because this is really flavoring the sauce
  • 6 garlic cloves, finely chopped
  • FOR MEATBALLS  

    Ingredients

  • 2medium onions, finely chopped
  • 1/2 cup extra-virgin olive oil
  • 10 garlic cloves, finely chopped
  • 3 cups torn day-old Italian bread
  • 3 cups whole milk
  • 6 large eggs
  • 2 cups grated Parmigiano-Reggiano (1/4 lb)
  • 1/3 cup finely chopped flat-leaf parsley
  • 1/4 cup finely chopped oregano or 1 tsp dried, crumbled *I used fresh
  • 1 tablespoon grated lemon zest
  • 1 1/2 lb ground veal
  • 1 1/2 lb ground pork
  • 1 1/2 lb ground beef (not lean)
  • 1 cup olive or vegetable oil
  • FOR PASTA

    Ingredients

  • 2 lbs dried spaghetti
  • ACCOMPANIMENT:

  • grated Parmigiano-Reggiano
  • EQUIPMENT:  

  • a 12- to 16-qt nonreactive heavy pot or 2 smaller nonreactive pots; a 6- to 8-qt pasta pot with a pasta/steamer insert for cooking spaghetti in 2 batches
  • MAKE SAUCE:

    Drain tomatoes, reserving juice in a large bowl. Crush tomatoes with your hands and add to juice. *I thought this would be a pain in the butt, but it was actually really fun.

    Cook onions in oil in pot over medium heat, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in tomatoes with their juice, 4 tsp salt, and 1 tsp pepper. Simmer sauce, uncovered, stirring occasionally, until slightly thickened, 45 minutes to 1 hour. Season with salt. *I did not add any more salt.

    MAKE MEATBALLS WHILE SAUCE SIMMERS:            

    Cook onions in extra-virgin olive oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring occasionally, until softened, about 3 minutes. Transfer to a large bowl to cool.

    Soak bread in milk in another bowl until soft, about 5 minutes. Firmly squeeze bread to remove excess milk, discarding milk.

    Stir together cooled onion mixture, bread, eggs, parmesan, parsley, oregano, lemon zest, 5 1/2 tsp salt, and 1 1/2 tsp pepper until combined. Add meats to bread mixture, gently mixing with your hands until just combined (do not overmix).

    Form meat mixture into about 70 (1 1/2-inch) balls with dampened hands, arranging meatballs on 2 large baking sheets or in shallow baking pans.

    Heat olive or vegetable oil (1 cup) in a 12-inch heavy skillet (preferably nonstick) over medium-high heat until hot but not smoking, then brown meatballs in 4 or 5 batches (without crowding), turning frequently, about 5 minutes per batch. Return to baking sheets.<

    Add meatballs to sauce and gently simmer, covered, stirring occasionally, until cooked through, 20 to 30 minutes. (If pot is not large enough, divide meatballs and sauce between 2 pots.)

    My sauce simmering away on the stove:

    PREPARE PASTA:             

    Cook spaghetti in 2 batches in pasta insert in boiling salted water (3 Tbsp salt for 6 qt water *I did not add this much salt) until just al dente, draining and tossing each batch with some of sauce in a large serving dish.

    Serve with meatballs, remaining sauce, and grated cheese.

    COOKS’ NOTES:                        

  • Meatballs can be made and simmered in sauce 5 days ahead and chilled (covered once cool).
  • Meatballs with sauce can be frozen in an airtight container or heavy-duty sealable bags up to 3 months.
  • RECIPE BY MAGGIE RUGGIERO

    I served the spaghetti and meatballs with a red leaf lettuce salad with homemade croutons (had to make use of the leftover day old Italian bread!) We had blue cheese dressing because it’s my husband’s favorite… so I cheated and used store bought. 🙂

    I also made the Garlic Knots from “Amber’s Delectable Delights.” Thanks for posting, Amber! They were a huge hit. Here is the recipe with my modifications in italics. The source that Amber got the recipe from is listed too. Please visit her blog for some awesome pictures of how to tie the dough into knots!

    Soft Garlic Knots
    Source: I Heart Food for Thought adapted from King Arthur Flour

    Ingredients
    Dough

    3 cups bread flour
    1/4 cup milk
    1 tablespoon sugar
    2 teaspoons instant yeast
    1-1/4 teaspoons salt
    2 tablespoons olive oil
    1 cup + 2 tablespoons lukewarm water
    Glaze
    2-4 cloves peeled, garlic
    2 tablespoons melted butter
    1/4 teaspoon Pizza Seasoning or Italian seasoning, optional *I omitted.

    Directions
    1. For the dough – In the bowl of a stand mixer combine the dry ingredients together then add the olive oil, milk and water *I heated the milk and water a bit together on the stove. Using the paddle attachment or dough hook, mix and knead to form smooth, elastic dough, adding additional water or flour as needed. Transfer the dough to a lightly greased bowl, cover it, and allow it to rise for about 1 hour, until it’s doubled in bulk. *I mixed and kneaded by hand.
    2. Divide the dough into 8 pieces *For some reason, I got 11! I guess I don’t divide evenly well 🙂, and roll each into a rope about 10 inches long; tie each rope into a knot. Place the knots on a lightly greased or parchment lined baking sheet, cover, and let rise for 45 minutes to about an hour, until very puffy looking.
    3. To make glaze – Unpeel garlic cloves. Chop the garlic in a food processor (or you can use a garlic press), with the melted butter.
    4. To bake – Bake the knots in a preheated 350°F oven for 15 to 18 minutes *I let mine go for about 23 minutes because some of them were big. They were also kind of baking together because I used a small pan. They should be set, but only very lightly browned. Remove the knots from the oven, and brush or drizzle them with the seasoned butter. (You can reheat the butter briefly in the microwave, if it’s solidified).

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    Resolution 1: Make yeast bread by hand.

    Resolution 1: Check!

    Saffron and Raisin Breakfast Bread (recipe courtesy of Cooking Light)

    Yield
    2 loaves, 20 servings (serving size: 1 slice)

    Ingredients
    1 1/3 cups warm fat-free milk (100° to 110°)
    1/4 teaspoon saffron threads, crushed
    1 package dry yeast (about 2 1/4 teaspoons)
    1 teaspoon sugar
    1/2 cup warm water (100º to 110º)
    5 1/4 cups bread flour, divided
    1 1/2 cups raisins
    1/4 cup sugar
    3 tablespoons butter, melted and cooled
    1 teaspoon salt
    Cooking spray

    Preparation
    Combine milk and saffron; let stand 10 minutes.

    Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl; let stand 5 minutes or until foamy. Stir in milk mixture. Lightly spoon flour into dry measuring cups; level with a knife. Add 5 cups flour, raisins, 1/4 cup sugar, butter, and salt to milk mixture, stirring to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

    Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half. Shape each portion into a 5-inch round loaf. Place loaves, seam sides down, 3 inches apart, on a large baking sheet coated with cooking spray. Make 2 diagonal cuts 1/4-inch-deep across top of each loaf using a sharp knife. Cover and let rise 30 minutes or until doubled in size.

    Preheat oven to 375º.

    Uncover dough. Bake at 375º for 30 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove from pan; cool on wire racks.

    Cooking Light, DECEMBER 2003

    Things I learned today:
    1. Yeast bread isn’t so hard by hand.
    2. Kneading bread by hand is actually pretty satisfying.
    3. I should do some upper body lifting. I can’t believe how tired my arms are!

    All packed up for my husband to take to work for breakfast… plus a heart shaped drop of honey that happened completely by accident!

    Banana bread…in a toaster!

    So… we were recently very fortunate to get a Williams Sonoma gift card through a credit card points program, and we immediately knew we had to replace our sad, sad toaster. The old toaster came from my husand’s house before we were married, barely even toasted plain old toast, and sometimes started smoking. Yikes! I didn’t even bother taking a photo of it.  You can all envision the old, decrepit toaster, I’m sure! Here, in all its glory between the oven and the fridge, is the new toaster:

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    Apparently, our toaster (which, I remind you, we got for free…yay credit card points!) is actually a tiny oven. This will help immensely when I’m trying to cook a bunch of things at once. Until today, I had only toasted bread and warmed up some frozen soft pretzels. Exciting, I know. Today I jumped right in and made a…

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    …chocolate chip banana bread! (Food Network Kitchens recipe; sub chocolate chips for the walnuts.) The verdict: it’s awesome to be able to see the food on countertop level through clear glass. I had the convection setting on by mistake at first, though, and I’m not used to a convection oven. It definitely got a bit darker than I meant it to. The other issue was that I tried buttering the pan differently (I usually use that baking cooking spray with flour in it.) The bread didn’t come out of the pan very well. That’s ok, though, because I think I’m going to cut it into cubes and attempt a trifle tomorrow with chocolate chip banana bread and homemade vanilla pudding. 🙂

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    Rosemary Garlic Bread, by Bubba

    “Omg, it tates like somebody BAKED it!”

     lol, I keep saying this to my husband. I’m not really sure what that means. 🙂 Either way, I had to share the recipe! I must give credit to the Family and Consumer Science teacher at work for the base recipe…I made changes to it, and it became this:

    7 oz. water (at 110 degrees)
    2 1/4 tsp. yeast (1 pkg…I used yeast from the jar of “Bread Machine” yeast)
    2 tablespoons good extra virgin olive oil
    1 tsp. sugar
    2 3/4 cups bread flour, spooned and leveled
    3/4 tsp. salt

    Put in bread machine in above order, with settings of 1 lb. loaf, regular cycle, light crust.  At appropriate time for “add-ins,” add in 1 tablespoon chopped fresh rosemary leaves (or more to taste!),  2 cloves fresh minced garlic, and 1/2 tsp. freshly ground black pepper (optional.)

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    p.s. We named our new bread machine Bubba.  hehe   😉