Preheat oven to 400 F.
Made this for a friend of mine who’s father said this was the best eggplant Parmesan he’s had in his whole life! Pretty damn good. :)
Banana Treat (Recipe by Jesse)
Great for breakfast and post workout treats.
The Perfect Holiday Roast Turkey (and what to do with the leftovers)
This year was a week of Thanksgiving rather than a day. I made two feasts and dined out for another with many, many leftovers along the way. I am delighted to say that I have come up with a recipe for the best turkey ever.
The thing I hate most about roasting turkey especially is that for the most part, it comes out too dry. The kind of dry that get stuck in the back of your throat. So I decided to make up a new way of cooking inspired by traditional methods to cook ham.
Perfect Roast Turkey (recipe by Marina)
As for leftovers, I like to slice my turkey into sandwich-like pieces, fill a croissant with leftover green bean casserole, cranberry sauce, and a tomato slice, and put it all together in a “deluxe holiday T-GB-T.” Stick it in the microwave to heat everything up for a minute or so and voila! Your very own holiday sandwich. Delicious for lunch at home or work. :)
Triple Cheese Stuffed Mushrooms (Recipe by Marina)
I come from a family where my mother has cooked almost every meal we’ve ever had. Only in recent years has she been more keen on going out then cooking at home (and I suspect it has something to do with two of her children being out of the house now). Regardless, I’ve grown up with home-made dinners and it’s what I do naturally. But sometimes, it’s difficult to come up with an idea of what to make. Thankfully, I’m exhausting my options of places to eat in West LA so I love to get creative at home. As such, it has become almost customary for my sister and I (who live in LA while my parents and younger brother live in Colorado) to call home and each other to mix and match ideas of what each of us is having for dinner.
Last night, I phoned up my mother but my dad picked up. I asked him what they ate for dinner and he said stuffed mushrooms. Now, my dad has never been the type to get into the details of cooking. For him, if it’s delicious, he likes it, no questions asked. He would rather not think about how it got to that stage. My mom being unavailable, I tried to grill him on how these stuffed mushrooms were made.
Me: Was there meat?
Dad: No, no meat but it was yummy
Me: Can you remember anything that was it in?
Dad: Well, there was this lovely goat cheese, and another cheese, and some green stuff…
Me: Ok… Any other vegetables?
Dad: I don’t know. Maybe. The cheese was lovely.
So that’s pretty much the extent to which I was able to get my dad to think about food. Nonetheless, I decide stuffed mushrooms was the way to go. I had ¾ of a red pepper, two different cheeses, and some tomato paste in my fridge. I ran out to the store and picked up two giant Portobello mushrooms. The recipe for my thrown-together-turning-out-beautifully stuffed mushrooms is as follows:
So so good. And super fast!
No, not those. ;)
THE PERFECT ITALIAN MEATBALLS
Recipe by Fabio Viviani
Cook time: 25 Minutes
Yield: 8 meatballs
1 lb. ground beef (90/10)
4 oz. whole milk ricotta cheese
1 cup Parmigiano-Reggiano cheese, grated
1 cup panko bread crumbs
2 garlic cloves, minced
2 shallots, minced
1 tablespoon extra-virgin olive oil
salt & fresh cracked pepper to taste
fresh parsley for garnish
Place all above ingredients in a medium sized bowl and mix thoroughly by hand until they are completely combined and the mixture is uniformly firm.
Coat your hands in olive oil, and using your hands form mixture into 3-4 oz. balls
Drop the meatballs into Fabio’s tomato sauce (see recipe here) and add some water so that the sauce can reduce and simmer. Let cook for about 10 minutes on one side.
Turn them over, add some more water and cook for another 10 minutes, covering in the sauce with a spoon as they simmer.
Let rest for 5 minutes before serving.
Garnish with chopped parsley, salt and pepper, more shaved parmegiano reggiano and a drizzle of olive oil, of course!
This looks perfect. I’ve got my own meatball recipe but this one looks bomb!