I'm a former teacher and current stay at home mom with an insane passion for food. I love cooking (and eating) good, satisfying food, prepared simply with fresh ingredients. I've been known to talk to my food as I cook it, and I despise those little stickers they put on produce.
As a baby gourmand, I grew up around people who cooked. So I never questioned my ablity to cook, I just did it. With a 1973 set of Better Homes & Gardens cookbooks as my guide, I began experimenting and creating.
I eventually found myself enrolled at the French Culinary Institute in NYC in a program geared towards "serious amateurs". I spent 10 hours a week in my chef's uniform, chopping, mixing, sautéing, and braising. My experience at the institute armed me with a repertoire of skills that impacts the way I approach everything in the kitchen.
Now with a husband, a big dog, and three kids later, I'm sharing my culinary skills with the world.
Originally posted on October 21, 2010
My husband can’t sit down at an Italian restaurant without ordering Spaghetti and Meatballs. It could be the finest Italian restaurant with a menu dripping in tempting options and all he wants is Spaghetti and Meatballs, preferably with garlic bread. It’s truly one of his favorite meals and he craves it the way that I crave a good piece of dark chocolate or wedge of brie with baguette. So, when I decided to make this simple, classic dish for dinner yesterday, I knew he’d be thrilled.
My timing was impeccable. By the time my husband walked through the door, the sauce had been simmering away on the stove for three hours. The meatballs had been baked and added to the sauce. The garlic bread had been prepared. Our house was bursting with the warm, delicious aromas of tomatoes, garlic, and olive oil. Upon stepping into the house, out of the chilly autumn air, my husband took one breath before his eyes lit with joy. What are you cooking? I told him to take a guess.Spaghetti and Meatballs??? His reply was dripping with eager anticipation. I nodded. And garlic bread?? Yes, of course. And I could see him physically buzzing with excitement. Such joy from such a simple meal.
And in that moment, as he stood there, still removing his jacket and shoes, with a child-like grin on his face, it occurred to me that I could profit from this glee. Maybe I should ask for something. Perhaps those fuzzy winter boots I’ve had my eye on. Or a Mercedes E320! No, no! A pony! I’ve always wanted a pony. Yes, that’s what I would ask for.
Then, as fast as it arrived, the moment was gone. The kids began climbing his legs while the dog anxiously communicated his desire for a walk in his typical brutish manner. So, no pony for me. Though, my husband’s evident joy was sufficient reward.
During the hot summer months, when tomatoes have reached their glorious peak of flavor perfection, it would be a pity to use canned tomatoes in your sauce. (Click here for my Fresh Tomato Marinara Sauce recipe.) But, right about now, when tomatoes have become mealy and bland, you’d be silly to use anything other than canned tomatoes. Most canned veggies have a justifiably bad rep for being loaded with salt and drained of their nutrition. But, tomatoes may be one of the rare exceptions. I actually read an article once, which claimed that tomatoes may actually benefit in both flavor and nutrition (lycopene content) from the canning process. Just look for tomatoes which don’t contain extra sodium.
Both my sauce and meatball recipes are simple, classic preparations. No fancy ingredients or interesting twists. Just basic, delicious spaghetti and meatballs, cooked the way I remember from my childhood. The sauce is slow cooked for about 3 hours to allow a rich tomato flavor to develop. Onions, garlic, basil, parsley, and crushed red pepper provide just the right amount of seasoning. The meatballs are basic beef meatballs, blended with a bit of cheese and a few seasonings, then bound together with an egg and a touch of bread crumbs. You can use any type of ground beef or other ground meats in your meatballs, but as with hamburgers, the higher the fat content of the meat, the juicier and moister the resulting meatball will be.
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are the sole property of Amy Deline, The Gourmand Mom.