Cheap Vivitar digital camera, existing light from the range hood. Tweaked a bit in GIMP.
Did I miss my calling as a food stylist?
- Thread starter joeekaitis
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Cheap Vivitar digital camera, existing light from the range hood. Tweaked a bit in GIMP.
spankomatic
Well-known member
Looks yummy! Recipe?
perc-o-prince
Well-known member
Where's the parsley?
Looks delish!!!!!
Chuck
Looks delish!!!!!
Chuck
''Looks yummy! Recipe?''
Well . . . OK.
1 2-lb. chub of ground beef
1 envelope onion soup mix
½ cup water
1 egg
1 heaping tablespoon garlic powder
1 heaping tablespoon Italian seasoning
2 oz. (about ½ cup) seasoned breadcrumbs
2 tablespoons Italian seasoning (substitute fresh herbs if desired)
2 tablespoons extra virgin olive oil
1 teaspoon seasoned salt
1 teaspoon Creole seasoning (Tony Chachere's or Zatarain's)
1 teaspoon ground black pepper
1 bulb of garlic, peeled and separated into cloves
1 large onion, peeled and thinly sliced (a food processor's slicing disk is perfect for this)
1 sweet bell pepper; seeds, stem and white pithy ribs discarded; thinly sliced (ditto)
1 6-oz. can tomato paste
2 14.28-oz or 1 28-oz. cans San Marzano plum tomatoes in puree
1 14-oz. can beef broth
1 lb. of spaghetti or other pasta, cooked al dente
Preheat oven to 350 degrees F.
Knead together ground beef, onion soup mix and water. Divide into two equal portions. Put away half for a future recipe (freezes and thaws nicely, and the flavor actually gets better). Knead in egg, garlic powder, Italian seasoning and breadcrumbs until dry ingredients are uniformly dispersed. Divide into 4 equal portions, roll into balls and place in a shallow baking dish. Roast for 30 minutes. Cool out of the oven for 15 minutes.
While meatballs roast, combine remaining ingredients in a slow cooker. Be sure to use the beef broth to rinse the remaining puree from the tomato cans. Stir for about 2 minutes to combine. Add roasted meatballs and, if desired, pour off the fat and add the remaining pan drippings to the sauce. Cover.
At this point, the slow cooker can be refrigerated for up to 2 days.
Cook on low for 8 hours. Remove meatballs and puree the sauce until smooth with an immersion blender. Submerge meatballs in sauce and keep warm until serving time.
Pressure cooker method:
After adding the roasted meatballs, lock on the lid and bring to pressure. Maintain for 10 minutes, remove from heat and release the pressure immediately (use the cold water method on pressure cookers that don't have a pressure release setting. NEVER remove the weight from a weight-regulated pressure cooker to release the pressure!). Finish as above.
Toss the cooked spaghetti with about a cup of sauce. Ladle extra sauce as desired over each serving.
And, of course, you liberally shower each serving with Parmegiano Reggiano.
Mangia! Mangia!
Well . . . OK.
1 2-lb. chub of ground beef
1 envelope onion soup mix
½ cup water
1 egg
1 heaping tablespoon garlic powder
1 heaping tablespoon Italian seasoning
2 oz. (about ½ cup) seasoned breadcrumbs
2 tablespoons Italian seasoning (substitute fresh herbs if desired)
2 tablespoons extra virgin olive oil
1 teaspoon seasoned salt
1 teaspoon Creole seasoning (Tony Chachere's or Zatarain's)
1 teaspoon ground black pepper
1 bulb of garlic, peeled and separated into cloves
1 large onion, peeled and thinly sliced (a food processor's slicing disk is perfect for this)
1 sweet bell pepper; seeds, stem and white pithy ribs discarded; thinly sliced (ditto)
1 6-oz. can tomato paste
2 14.28-oz or 1 28-oz. cans San Marzano plum tomatoes in puree
1 14-oz. can beef broth
1 lb. of spaghetti or other pasta, cooked al dente
Preheat oven to 350 degrees F.
Knead together ground beef, onion soup mix and water. Divide into two equal portions. Put away half for a future recipe (freezes and thaws nicely, and the flavor actually gets better). Knead in egg, garlic powder, Italian seasoning and breadcrumbs until dry ingredients are uniformly dispersed. Divide into 4 equal portions, roll into balls and place in a shallow baking dish. Roast for 30 minutes. Cool out of the oven for 15 minutes.
While meatballs roast, combine remaining ingredients in a slow cooker. Be sure to use the beef broth to rinse the remaining puree from the tomato cans. Stir for about 2 minutes to combine. Add roasted meatballs and, if desired, pour off the fat and add the remaining pan drippings to the sauce. Cover.
At this point, the slow cooker can be refrigerated for up to 2 days.
Cook on low for 8 hours. Remove meatballs and puree the sauce until smooth with an immersion blender. Submerge meatballs in sauce and keep warm until serving time.
Pressure cooker method:
After adding the roasted meatballs, lock on the lid and bring to pressure. Maintain for 10 minutes, remove from heat and release the pressure immediately (use the cold water method on pressure cookers that don't have a pressure release setting. NEVER remove the weight from a weight-regulated pressure cooker to release the pressure!). Finish as above.
Toss the cooked spaghetti with about a cup of sauce. Ladle extra sauce as desired over each serving.
And, of course, you liberally shower each serving with Parmegiano Reggiano.
Mangia! Mangia!
