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Archive for 2017

FOOD HOLIDAY: National Ranch Dressing Day & The History Of Ranch Dressing

Hidden Valley Ranch Dressing

Kraft Buttermilk Ranch Dressing

Casserole With Ranch Dressing

[1] America’s #1 bottled dressing, Hidden Valley Ranch, and [2] Kraft, a runner-up. Note that both are labeled both ranch and buttermilk. [3] The dressing is used to top tacos, pizzas, and casseroles like this one. Here’s the recipe from Kraft.

 

March 10th is National Ranch Dressing Day.

Based on sales of bottled dressing, Ranch is America’s favorite. It surpassed the previous favorite, Italian dressing, way back in 1992.

Ranch dressing is made of buttermilk, mayonnaise, seasonings (black pepper, garlic, ground mustard seed, lemon juice, paprika) and herbs (chives, parsley, and dill). Sour cream or yogurt are sometimes used for all or part of the buttermilk or mayonnaise.

Here’s some little-known food history:

You heard it here first: ranch and buttermilk are the same dressing. Buttermilk dressing, which has been made in the southern U.S. for centuries, has the same recipe.

Look closely at recipes and packaged dressings. Many have both “buttermilk” and “ranch” in the title or on the label.

HISTORY OF RANCH DRESSING

By the late 1800s, the naturally-occurring sour milk, called buttermilk, was popular in baked goods, for marinating chicken, as a health food at spas and sanitariums, and other applications.

Printed recipes for buttermilk dressing go back more than 100 years in southern cookbooks.

The original was a boiled dressing made with eggs, vinegar, buttermilk, herbs and spices. (Famed restaurant critic Craig Claiborne, a Southern boy, hated it.)

With the advent of commercial mayonnaise in the 1930s, it became easier to make, and no boiling was required.

As modern refrigeration (in the form of the ice box) became commonplace in homes, the milk no longer soured. Commercial dairies began to culture it, and sold the buttermilk we know today beginning in the 1920s.

But before then, the dressing became popular among cowboys. With a wealth of cattle, buttermilk was more available on the High Plains* than vegetable oils. The chuck wagons dished out creamy buttermilk-based dressings for a long time [source].

Here’s a longer discussion of the evolution of buttermilk.

In the early 1950s, Steve Henson, a Nebraskan working in the Alaska bush, created a dressing for his crew from buttermilk, sour cream, mayonnaise and seasonings: garlic, herbs and spices, onions and salt.

In 1954, Steve and his wife Gayle opened Hidden Valley Ranch, a dude ranch in the Santa Ynez mountains, near Santa Barbara, California. They served the dressing to guests and called it ranch dressing.

Aha!

It was very popular, and guests asked to buy it to take home. The Hensons sold it both as a finished product and as packets of dry mix to be combined with mayonnaise and buttermilk.

Demand for the dressing grew much more than demand for bookings at the ranch. The Hidden Valley Ranch Food Products was incorporated and a factory established.

The dressing was first distributed to supermarkets in the California and the Southwest, and eventually, nationwide. The brand was purchased by Clorox and the ranch sold.

And now you know how old-fashioned buttermilk dressing turned into the more intriguing-sounding ranch dressing.

 
HOW TO USE RANCH DRESSING

Ranch dressing is common in the U.S. as a salad dressing and a dip for crudités. It is also used:

  • As a dip for chips and pretzels.
  • As a dip or sauce for fried food: chicken fingers, French fries, fried mushrooms, fried onion rings, fried pickles, fried zucchini, hushpuppies, jalapeño poppers.
  • As a condiment or sauce for baked potatoes, burgers, casseroles, chicken wings, pizza, tacos, wraps and other sandwiches; and with seafood such as Arctic char, lobster, salmon and shrimp.
  • According to an article on ranch dressing facts, Melissa McCarthy and Courteney Cox have been known to chug it, and Katy Perry insists on ranch in her backstage rider (what is available in her dressing room).

    ________________

    *The High Plains comprise southeastern Wyoming, southwestern South Dakota, western Nebraska, eastern Colorado, western Kansas, eastern New Mexico, western Oklahoma, and south of the Texas Panhandle.

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    WHY YOU SHOULD MAKE YOUR OWN RANCH DRESSING

    Be Food Smart researched America’s favorite dressing, Hidden Valley Ranch, to point out the brand promise vis-à-vis the actual ingredients. Here’s their full article, but the highlights:

    What the brand’s website says:

    Our Original Ranch® recipes are made with wholesome ingredients and the perfect blend of herbs and spices. Enjoy the farm fresh taste of Hidden Valley® in our ranch dressing mixes, dips and salad toppings.

    The actual ingredient list:

    INGREDIENTS: Soybean oil, water, egg yolk, sugar, salt, cultured nonfat buttermilk, natural flavors (soy), spices, less than 1% of: dried garlic, dried onion, vinegar, phosphoric acid, xanthan gum, modified food starch, monosodium glutatmate, artificial flavors, disodium phosphate, sorbic acid and calcium disodium EDTA as preservatives, disodium inosinate, and disodium guanylate.

    Not exactly wholesome or farm fresh!

    So, time to really know how good ranch is, by making your own. We adapted this recipe from Simply Recipes.

    Make your own buttermilk. You don’t have to buy a quart of buttermilk. You can make 1 cup of buttermilk by adding 2 tablespoons of fresh lemon juice or vinegar to a one-cup measure, plus enough milk to make 1 cup. Stir and let sit.

    Turn buttermilk/ranch into blue cheese dressing. Just stir in 1/2 cup crumbled quality blue cheese at the end.

    RECIPE: BUTTERMILK RANCH DRESSING

    Ingredients For 1.5 Cups

  • 1 cup buttermilk
  • 1/2 cup mayonnaise
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon paprika
  • 1/4 teaspoon mustard powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon fresh chives, finely chopped
  • 1 teaspoon fresh dill, finely chopped (substitute 1/4 teaspoon of dry dill, but nothing beats fresh)
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    Variations

    There are many variations on the original ranch recipe. Anyone can adjust the seasonings in the recipe above to bring out the flavors you like. You can also switch them out; for example:

  • A blend of Greek yogurt (1/3) and buttermilk (2/3).
  • Apple cider vinegar instead of lemon juice.
  • Cayenne instead of black pepper.
  • Dijon mustard instead of powdered mustard.
  • Minced garlic clove or 1 teaspoon garlic powder.
  • Scallions instead of minced chives—and more of them!
  • Tarragon instead of dill.
  •  
    Preparation

     

    Buttermilk Ranch Dressing

    Wedge Salad Buttermilk Dressing

    Crudites Plate

    [4] Freshly made buttermilk/ranch dressing. Here’s the recipe from Little Broken. [5] A wedge salad with buttermilk/ranch dressing. Here’s the recipe from Creative Culinary. [6] Crudités with buttermilk/ranch dressing, from Good Cheap Eats.

     
    1. WHISK together the buttermilk and mayonnaise in a medium bowl. When fully combined, blend in the other ingredients. That’s it!

    2. COVER and refrigerate. It will keep a few weeks.

      

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    TIP OF THE DAY: 10+ Ways To Flavor Meatballs, Part 2

    Chicken Meatballs

    Foie Gras Stuffed Meatballs

    Tuna Meatballs

    Keftedes Appetizer

    Indian Meatballs

    Albondigas Soup

    [1] Chicken meatballs served with a vegetable patty and artistic salad, at Ikea. [2] Meatballs stuffed with foie gras at Cheu Noodle Bar (photo courtesy Tina Wong | The Wandering Eater). [3] Polpette de tonno, tuna meatballs. Here’s the recipe from Ricette Della Nonna. [4] Keftedes, Greek meatballs. Here’s the recipe from Bowl of Delicious. [5] Indian spices and pappadums make these meatballs special. Here’s the recipe from BBC Good Food. [6] Albondigas, Mexican meatballs served in soup. Here’s the recipe from Fresh By Northwest.

     

    Yesterday we featured the first five of ten meatball trends.

    To sum up, the first five include:

  • Stuffed Meatballs
  • Lamb Meatballs
  • Asian Meatballs
  • Floating Meatballs
  • Vegetarian & Vegan Meatballs
  •  
    Today we finish the list.

    6. POULTRY MEATBALLS

    For health and sustainability, chicken (photo #1) and turkey meatballs have become popular over the last two decades. Duck meatballs have become the darlings of some chefs, who grind their own duck meat.

    If you don’t already serve poultry meatballs, expand your repertoire in traditional ways (with spaghetti, on heros) and new ones.

  • Substitute chicken or turkey meatballs for the chicken breast in stir-fries, sweet-and-sour dishes, General Tso’s Chicken and other Asian-style recipes.
  • Present chicken meatballs Buffalo-style. Roll them in hot sauce and serve with blue cheese dressing and celery and carrot sticks.
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    Restaurant Creations:

  • Turkey meatballs mixed with onions, celery, and carrots; served with cranberry jelly and a traditional gravy at the Meatball Room, Boca Raton, Florida.
  • Chicken meatballs seasoned with herbs and a hint of red pepper, sprinkled with Italian cheeses and served in a zesty marinara sauce at Olive Garden.
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    7. UPSCALE MEATBALLS

    Traditionally, meatballs have been a more economical way to enjoy meat. But you can reverse the situation by adding higher-end ingredients.

  • Create a luxe meatball stuffed with foie gras and minced truffles (photo #2).
  • Make a “surf and turf” meatball stuffed with chopped lobster, shrimp or crab.
  • Blend chopped chuck with pricer cuts, like brisket and short rib.
  •  
    Restaurant Creations:

  • Foie gras-stuffed meatballs with plum sauce at Cheu Noodle Bar in Philadelphia.
  • Grilled beef meatballs with braised beet greens, sofrito and tomatoes, at Bestia in Los Angeles.
  • Duck Meatballs alla Toscana filled with fontina, parmesan and provolone, porcini mushrooms, whipped ricotta, mascarpone and dried cherries, in a port wine and veal reduction, at Fresco by Scotto in New York City.
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    8. SEAFOOD MEATBALLS

    If fish or shellfish can be formed into burgers, patties or cakes, then they can be formed into meatballs.

  • See what other cultures are doing with ground or minced seafood, such as French quenelles, Thai fish cakes, Chinese fish balls and Japanese take yaki (octopus balls).
  • Ground fresh tuna and other meaty fish are especially adaptable to an Italian-style meatball, like Sicilian polpette di tonno (photo #3).
  •  
    Restaurant Creations:

  • Polpette di Pesce Spada: baked swordfish meatballs simmered in a spicy homemade tartar sauce. at Calabria Restaurant & Pizzeria, Livingston, N.J.
  • Oyster Room Meatball Sub: pork-oyster meatballs, napa cabbage slaw, smoked oyster mayonnaise, ciabatta bread, at Boone’s Fish House & Oyster Room, Portland, Maine.
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    9. INTERNATIONAL MEATBALLS

    You can find meatballs almost everywhere around the globe: kofte (Middle Eastern); bun cha (Vietnamese); frikadeller (Danish); bakso (Indonesian); klopsiki (Polish); kofta (Indian). Go global with international recipes (photo #5), or just use the country’s signature spices in your own meatballs.

  • Mix ground pork, grated Manchego and pimentón, and serve on a toothpick with a roasted piquillo pepper sauce or saffron aïoli.
  • Turn your favorite global flavors—allspice, cumin, curry, harissa, garam masala, etc.—into meatball seasonings.
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    Restaurant Creations:

  • Mexican albondigas with salsa verde, cotija, pine nut, fried egg and masa (corn) cake at Bar Amá in Los Angeles.
  • Greek keftedes (photos #4 and #5), fried meatballs of ground beef and lamb with garlic, onions and mint, at Alchemy in San Diego.
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    10. SPICY MEATBALLS

    In 1969, Alka-Seltzer famously based a commercial on the line uttered by a man who had eaten a too-spicy meatball: “Mama mia, that’s a spicy meatball!” If you’re old enough to remember, you may still use that line, along with “Where’s the beef” and other classics.

    Things have changed a lot since then. Americans have embraced heat, from chiles and hot sauces, in just about everything. So the Alka-Selter wouldn’t eat today higher spice levels. Instead, consider:

  • Add smoky heat to the ground meat or its sauce via chipotle in adobo sauce.
  • Use an on-trend condiment such as sriracha or Korean gochujang to add heat to meatballs.
  •  
    Restaurant Creations:

  • Spicy ricotta meatballs: beef, veal and ricotta meatballs with red chiles and caramelized onions, at Romano’s Macaroni Grill, 30 locations nationwide.
  • Chorizo meatballs, with roasted tomatoes, celery heart and onion, saffron with pecorino gratinée, at Soya & Pomodoro, Miami.
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    Don’t forget to plan a meatball party to enjoy the whole group.

    Back to Part 1.

     
    MORE MEATBALLS

  • Chicken Teriyaki Meatballs
  • Eyeball Meatball Sandwich (for kids)
  • Giant Meatball
  • Gourmet Meatball Sub
  • Inside-Out Spaghetti & Meatballs
  • Korean Spaghetti & Meatballs
  • Spaghetti & Meatball Sundae
  • Swedish Meatballs
  • Veal Meatballs With Vodka
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    ST. PATRICK’S DAY: Chocolate Peanut Butter Irish Soda Bread

    We love Irish soda bread, in the traditional recipe with raisins and a savory version made with cheddar cheese (in the same article).

    But here’s a version of Irish soda bread that is not tradition in the Emerald Isle. It was created by Christine Fischer of Wry Toast Eats.

    Christine uses Chocolate Dreams peanut butter (photo #4) from PB & Co., to create swirls of dark chocolate PB in the bread.

    Can’t have/don’t like peanut butter? Add the chocolate chips only, and substitute 1/2 cup of dried cherries, cranberries or raisins for the PB.

    RECIPE: CHOCOLATE PEANUT BUTTER IRISH SODA BREAD

    Prep time is 30 minutes plus freezing time; cook time is 40-45 minutes.

    Ingredients For 8-10 Servings

  • 1 cup semi-sweet chocolate chips
  • 2/3 cup Dark Chocolate Dreams peanut butter
  • 2 teaspoons vegetable oil
  • 3/4 cup + 1 tablespoon nonfat milk
  • 1 teaspoon white vinegar
  • 2 cups all purpose flour + extra flour for kneading
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup sugar
  • Pinch salt
  • 2 tablespoon salted butter, melted
  • Shortening to grease
  • Parchment paper for peanut butter chocolate chunks
  •  
    For Serving

  • Butter (softened)
  • Tea (Irish Breakfast tea can be enjoyed any time of day)
  •  
    Preparation

    1. MELT the chocolate chips in a small saucepan over low heat, about 2 minutes. Once melted, add the peanut butter and vegetable oil, stirring until well combined. Pour into parchment-lined baking dish, distributing evenly (photo #1). Transfer to the freezer and chill for at least 1 hour (photo #2).

    2. PREHEAT the oven to 360°F. Amply grease a round 9” baking pan and set aside.

    3. COMBINE the milk and white vinegar in a small bowl, stirring gently. Allow the ingredients to sit for 10 minutes until the milk begins to curdle. Once the milk curdles…

    4. COMBINE the flour, baking powder, baking soda, sugar, and salt in large mixing bowl, whisking until mixed. Gently stir in the frozen chocolate chunks.

    5. SLOWLY ADD the curdled milk to the flour mixture, stirring until the dough begins to take shape. If needed, add an extra tablespoon or two of milk. Once the dough has formed…

    6. TRANSFER to a floured surface and kneed several times before forming into a ball. While kneading the dough, the peanut butter chunks should begin to melt and spread. It’s a bit messy, but use the extra flour as needed to make forming a ball manageable. When ready…

    7. TRANSFER the dough to the greased baking pan. Cut an “X” into the top of the dough. A cross cut before baking allows the heat to penetrate into the thickest part of the bread. As a bonus in a Catholic country like Ireland, it adds the symbolic note of giving thanks.

     

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/Dark Chocolate Dreams Irish Soda Bread cookingwithcake ilovePB 230

    Chocolate Irish Soda Bread Recipe

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/Chocolate PB Irish Soda Bread ilovePB 230

    Dark Chocolate Dreams Peanut Butter

    [1] Step 1: Melt the chocolate, then [2] freeze it for an hour. [3] Fresh from the oven. [4] Photos courtesy Christine Fischer and PB & Co.

     
    8. USE a pastry brush to coat the entire surface with melted butter. Bake for 40-45 minutes until a toothpick comes out of the center clean and the top is browned and crisp (photo #3).

    9. SLICE and serve immediately, slathering with extra butter as desired; or let it cool as you prefer.
     
    THE HISTORY OF IRISH SODA BREAD

    Baking soda, called bread soda in Ireland, was invented in the early 1800s. In those days most people didn’t have an oven. They cooked in a fireplace over coals or a peat fire (called turf fire in Ireland). They placed the dough in a lidded cast-iron pot which went right on top of the fire.

    In County Donegal and County Leitrim, there was a tradition of adding caraway seeds to bread. Immigrants brought that recipe to the U.S. In America, the recipe evolved to include butter, eggs, raisins and sugar—ingredients which frugal housewives in Ireland wouldn’t have thought to add to the dough.

    Today, the soda bread recipe options include:

  • White soda bread: all-purpose flour, baking soda, salt, buttermilk and optional caraway seeds.
  • Brown soda bread, also a traditional recipe that substitutes whole wheat flour for part or all or all of the white flour.
  • Irish soda bread with raisins and caraway, the classic Irish-American version also made with sugar, butter, and eggs.
  • Numerous modern recipes, from healthier variations of whole grains, flax and sunflower seeds to walnut soda bread to oat soda bread with browned butter, rosemary and black pepper…to the recipe above with chocolate peanut butter.
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    TIP OF THE DAY: 10+ Ways To Flavor Meatballs

    Spaghetti Stuffed Meatball

    Lamb Meatballs

    Asian Meatballs

    Vietnamese Pho With Meatballs

    Shanghai Lion's Head Meatballs

    Carrot Soup With Turkey Meatballs

    [1] Spaghetti-stuffed meatballs. Here’s the recipe from Thrillist (photo by Drew Swantak). [2] Lamb and feta meatballs; here’s the recipe from Smitten Kitchen. [4] Vietnamese who with meatballs. Here’s the recipe from Cooking And Beer. [5] Shanghai Lion’s Head; here’s the recipe from Serious Eats. [6] Floating meatballs made from turkey, in carrot soup with spinach. Here’s the recipe from Parade.

     

    MEATBALL TRENDS

    What’s trending as of March 9th, National Meatball Day?

    Flavor & The Menu, a magazine and website for chefs, took a look at what’s happening with meatballs.

    Meatballs have been popping up on menus nationwide—beyond Italian restaurants, sub shops and the emerging meatball restaurants.

    The ideas below may be new to some of us, but most of the recipes go back for centuries, if not longer.

    Meatballs are being made with almost any ground or chopped meat, seafood, poultry, and vegetarian/vegan versions made with beans, grains and veggies.

    Not only are meatballs a comfort food; they’re a canvas for endless versatility in formats, sauces, seasonings, sizes and garnishes.

    Ten flavor trends were spotted by by Joan Lang, who wrote the article.

    How About A Meatball Party??

    The tempting variety of meatballs inspired us to plan a DIY Meatball Party, with a buffet of fixings from breads (pita, Italian rolls) to bases (pasta, cellophane noodles, rice or other grains), to condiments (grated or crumbled cheese) and raw vegetables (cucumber, lettuce, onion, tomato) and fresh herbs.

    For a variety of choices, you can make meatball recipes as time permits, and freeze them until you have what you want for the party. If your guests typically ask what they can bring (and are good cooks), give them recipes to prepare.

    TREND ONE THROUGH TREND FIVE

    Today we present the first five meatball trends. The others arrive tomorrow.

    Whatever types of meatballs appeal to you, you’ll find score of recipes online.

    1. STUFFED MEATBALLS

    Stuffed meatballs require only the simple addition of a tasty filling inside a handful of ground meat. Don’t tell anyone, and let them be surprised when they dig in.

    Different types of cheeses are the traditional stuffings—everything from mild mozzarella and ricotta to tangy blue and feta.

    But we’ve also found meatballs stuffed with spaghetti (photo #1) and with mac and cheese. More examples:

  • Polpetta Napoletana: A meatball stuffed with ham, peas and mozzarella in tomato sauce, at Bella Tuscany in Windemere, Florida.
  • Spaghetaboudit Meatball: A classic meatball stuffed with three cheeses and fusilli pasta, topped with marinara and shaved Parmesan. It’s also garnished with ricotta, at The Meatball Room in Boca Raton, Florida.
  • Brisket Meatballs: An interesting concept, stuffed with blue cheese and accented with a balsamic glaze, at Clark Food & Wine Co. in Dallas.
  •  
    2. LAMB MEATBALLS

    Inspired by Greek recipes, lamb meatballs—keftedes—will make lamb lovers happy. We purchase ground lamb and mix it with crumbled feta and herbs (photo #2). Or, you could stuff them with feta, for the surprise.

    Mixed with mix with bulgur wheat, it becomes Lebanese-style kibbeh. Add a yogurt sauce.

    Use plenty of Mediterranean spices—basil, cilantro, dill, rosemary, oregano, sage, thyme. Check out the spices: cinnamon, coriander, cumin, nutmeg and za’atar. You can:

  • Shape the meat mixture into small balls like falafel, serve it in pita with yogurt sauce, tahini and hummus and raw veggies: cucumber, red onion, shredded lettuce and/or tomato.
  • Serve them over pasta or grains, with yogurt sauce flavored with dill, lemon or mint.
  • Serve on skewers with a plate of sautéed or roasted vegetables.
  • Make them slightly larger than cherry tomatoes, and serve in a bowl with the tomatoes and an herb garnish as a cocktail snack (with picks), plain with a squeeze of lemon juice or with a yogurt-garlic-dill dipping sauce (recipe).
  • Serve with fresh mint chimichurri and yogurt sauce, as at Mud Hen Tavern in Los Angeles.
  • Make soutzoukakia, grilled lamb meatballs with spiced tomato sauce and Greek yogurt, as at Kokkari, San Francisco.
  •  
    3. ASIAN MEATBALLS

    The meatballs of Asia are typically made from pork or seafood, and to a smaller extent chicken. Consider:

  • Vietnamese/Laotian pho noodle soup with meatballs (photo #4). You can add them to Asian soup or ramen bowls, too.
  • Shanghai Lion’s Head, a dish of large pork meatballs stewed or steamed with cabbage. Here’s a recipe from Serious Eats.
  • Shrimp balls: fried balls of chopped shrimp, drizzled with katsu sauce and/or Kewpie mayonnaise.
  • Tako yaki, deep fried octopus balls.
  • Tsukune, a Japanese chicken meatball most often cooked yakitori style, and sometimes covered in a sweet soy sauce or yakitori tare, which is often mistaken for teriyaki sauce but is its own recipe.
  •  
    We like this Asian Meatballs recipe from Life Makes Simple Bakes. Its served with a hoisin-based sauce, and traditional Asian flavors (photo #3).
     
    Chefs are making:

  • Meatball Spring Rolls: steamed rice paper wrapped around pork meatballs, pickled carrots and vermicelli, served with peanut sauce, at Pho Bistro in Malden, Massachusetts.
  • Tsukune: chicken meatballs with a choice of flavorings, including teriyaki, spicy miso, yuzu, daikon, goma (sesasme), kimchi, curry and cheese fondue—at Tsukuneya Robata Grill in Honolulu.
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    4. FLOATING MEATBALLS

    These are meatballs in soups and stews that incorporate meatballs as the protein, either braised or cooked right in the liquid. Consider:

  • Mexican sopa de albondigas, Bavarian meatball soup, Italian meatball stew or many others from world cuisine.
  • Chickpea Stew with Meatballs and Shrimp, including with garlic, spinach and seasoned basmati rice, at Pasha Cafe, Arlington, Virginia.
  • Steamed Pork Meatball Soup with crispy garlic, bok choy shoots and black soy sauce, at Kin Shop in New York City.
  •  
    5. VEGETARIAN & VEGAN MEATBALLS

    Talk about Meatless Mondays! Of course, they should be called meat-alternative or meat-like balls; but convention calls them meatballs.

    There are many recipes on line, but we like the ones that use vegetables and grains rather than meat alternatives. Try:

  • Mushroom “meat” balls, made with cultivated white mushrooms or more exotic porcini: umami and heft without the meat.
  • Ground cooked potato meatballs with carrots and pea.
  • White beans meatballs with sautéed minced onions and garlic, seasoned and rolled in breadcrumbs.
  • Sauer-Tot Balls: potato and sauerkraut veggie balls served with lettuce and Dijon sauce on a hoagie, at the Barone Meatball Company, a food truck in Raleigh/Durham, North Carolina.
  • Quinoa “meat” balls and spaghetti squash, served with marinara and basil pesto, at Vine Brook Tavern in Lexington, Massachusetts.
  •  
    Stay tuned for Part 2.

    MORE MEATBALLS

  • Chicken Teriyaki Meatballs
  • Eyeball Meatball Sandwich (for kids)
  • Giant Meatball
  • Gourmet Meatball Sub
  • Inside-Out Spaghetti & Meatballs
  • Korean Spaghetti & Meatballs
  • Spaghetti & Meatball Sundae
  • Swedish Meatballs
  • Veal Meatballs With Vodka
  •  
      

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    FOOD FUN: Giant Meatball

    March 9th is National Meatball Day. Check out the giant meatball from New York restaurant and nightclub Lavo, available today.

    Served in a six-inch cast iron skillet, the meatball rests in a sausage ragu, topped with whipped ricotta and garnished with a basil chiffonade (ribbons).

    Want to make your own giant meatballs? Here are two recipes:

  • From Martha Stewart, made with equal parts ground beef, pork and veal, baked, then simmered in marinara sauce.
  • An all-beef version from Proud Italian Cook.
  •  
    Serve it with:

  • A side of pasta with broccoli rabe or broccolini.
  • A side salad.
  • Garlic bread (recipe) and crostini (similar to garlic bread, but toasted in the oven until crisp).
  •  
    For dessert?

    Better fugetaboutit!

     

    Giant Meatball

    Have a giant meatball on National Meatball Day. Photo courtesy Lavo | NYC.

     
    Or if the strawberries are nice, serve them with some drops of aged balsamic vinegar.

      

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