Home Cooking 2019

#241

Okay, I learned something today. Batali may think parmigiano-reggiano is the ‘king of cheeses’ but he def uses pecorino in his meatballs - saltier & tangy.

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#242

PS: I like robusto a lot. Our WF usually has it. I use Parm a lot because we usually have it on hand.

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#243

ya they got rules over there in italy with what cheese goes where… i usually do both lol… .batali’s recipe is basically super traditionalist. bread is used as filler but italian bread is super flavorful and ensures moistness. milk not water.

veal on ethical reasons? same standard applies to other farmed animals? wait no… i said i’m going to be unethical in this website lol

warning: meatyball porn from last time i made some

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#244

Hi Cath -

Apparently he has a few recipes. Like a lot of folks. One has beef and pork (no veal) and calls for milk soaked panko breadcrumbs. :stuck_out_tongue_closed_eyes: I’d like to try his favorite recipe. But I’m definitely a brown the meatballs kinda’ girl and mine are never tough. Must be the purée… or that ground chicken. :smile:

I’ll edit my recipe because I do up the garlic. And I now understand the pecorino (saltier) because I always need to up my salt too.

Okay, enough of the meatball wars. Back to work for me. TBC…

:spaghetti:

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#245

I love Robusto as an eating cheese. There used to be a smoked-fish seller in El Granada (Bay Area, coastside) who would cold-smoke any cheese I brought to him, for a reasonable fee. Our favorites were Robusto and Parm-Regg. He even smoked butter.

Sorry for the thread drift.

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#246

I like the panko idea. Also I have a crab cake recipe that uses saltines.

I wish you’d start a thread about meatballs. There seem to be almost endless options and I always have an open mind.

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#247

How does one get that designation? :slight_smile:

#248

the usual… lots of practice and a big gut. helped to have made a lot of meatballs at a pizza shop while in highschool… i cant forget the smell when we took out the huge trays out of the oven.

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#249

With the rain and cool weather, I turned 6 lbs. of oven roasted Campari tomatoes into tomato bisque. This is, by far, the best batch of tomato bisque I’ve ever made. Going to pair with with traditional grilled cheese sandwiches.

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#250

I wish you’d start a thread on meatballs. Seems like there are plenty of ways and means :slight_smile:

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#251

That’s a good thread drift. :slight_smile: Sounds delicious.

#252

Haha! Okay, I try to stay away from explaining my reasoning because it disturbs the peace of some carnivores on this board. But for some reason when people say they don’t eat something there’s always another person who wants to know why or argue it. Then others get mad at you for giving your reason when you never intended of speaking on it in the first place. But I’m going to do it, so SPOILER ALERT: Don’t read this if you don’t want to know!

Here it goes. :grimacing: The veal thing is conflicting for me. I have a thing about taking freightened, nursing babies away from frantic mothers, traumatizing both. Farmers admit that’s exactly what happens. But I’m trying to lighten up. Most farms don’t treat the calves as miserably as they once did. And they now make it a more gradual process. Even the most humane meat & dairy farms feel they don’t have a choice but to slaughter and sell the calves for meat. Their reason is they only need a few bulls and they “can’t have these baby boys sucking up all our profits”. So, I’m conflicted. They’re going to kill them anyway so they should be used for food. I’m a meat eater, but I try to minimize my participation in the suffering animals have while living. Yes, I understand it’s a bit of a pick & choose thing and probably comes off as hypocritical because the whole business of meat is pretty gruesome, but…

Aren’t you glad you asked?

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#253

Great spread!

The “Where’s the recipe you maggot” comment was f-ing hilarious.

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#254

Might you be willing to share the recipe? That sounds incredible!

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#255

Yes i am glad. unfortunately all beef unless raised on small grazing farms is raised with the calf being removed from mother. not just a veal issue.

#256

Yah, it’s lambs too. And you ever wonder what happens to male chicks? :grimacing: I won’t get into pig farms. You’d really have stop eating meat to avoid contributing, but I ain’t doin’ that. You just try to make a difference where you can.

#257

correct… but skipping veal doesn’t stop taking calves away from moms, that’s all beef. the limited mobility, early death is a thing though.

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#258

Shhh… I decided against ordering the veal tongue at Chi Spacca but if someone orders it I’m having a bite. :relaxed:

#259

Of course, @ElsieDee!

Toss 6 lbs. of halved Campari tomatoes with olive oil, salt, pepper, and oregano. Roast cut side up in a 400 degree F oven until the tops caramelize a bit (20-30 minutes).
In a stock pot or Dutch oven, sauté 1 small chopped onion, 1 chopped leek, 2-4 chopped garlic cloves (depends on how much you like garlic), and oregano with equal parts butter and oil. Cook until softened and leeks are melted. Add in 4 cups of chicken stock. Add in roasted tomatoes and 1 cup of loosely packed fresh basil leaves. Simmer on low heat for at least 30 minutes. Taste and season with salt and pepper as desired.
Blend in batches or use an immersion blender to blend the soup mixture. Stir in 1 cup of heavy cream. Taste to reseason if necessary. Add in a touch of agave syrup if the tartness needs to be tempered down a bit. Garnish with a chiffonade of fresh basil.

It worked well…so well, that there are only 2 bowls leftover in my fridge.

Enjoy!

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#260

For beef they’re weaned at around 7-8 months IIRC and they’ll naturally wean at around 10 months. They aren’t slaughtered until two I believe. Veal calves are slaughtered at four to five months.