Sunday At the Giacomettis

Had to place a conference call to Mom in NY today about this recipe.  For almost every Sunday of my life, I can remember this dish being made on Sunday Morning.  My mother's meatballs are so inviting.  You can smell them down the street. You can smell them in the garage. I was craving comfort food today. This was perfect.  I don't now how it happened.  I was was wondering if I had added enough cheese to the recipe and my phone rang.   It was my mother again, in that sweet, authoritative voice, demanding that I add more cheese. How did she know? Ingredients:  3/4 pound veal 3/4 pork (you can omit the pork and use Ground Turkey.  This sauce was traditionally made with whatever was left over from the week). 3/4  beef 2 eggs Into a bowl place your meat, 2 eggs, one cup of Parmesan cheese 1/2 cup parsley chopped fine 1 clove of garlic chopped fine (optional) 1/2 cup red onion chopped fine 1 cup of fine b...

Good Morning everyone, A cold rise bread is a great way to help make bread when you just don't think you have time.  It's not that complicated.   If you have a mixer or a food processor, it does all the work for you.  The hardest part is done.  We do not like to wait for anything these days.   Here the longer you wait the better the result.  So be patient.  A cold rise dough extends the life of the fermentation. The acid content in the bread dough is increased.   It helps to add wonderful texture as well as great flavor to your end result.   The longer it's refrigerated, the more flavor it will have.   If you like your bread a bit more sour, leave it to rise a longer time.  It's best to leave it to rise for one long rise in the refrigerator.   It can stay refrigerated for up to 3 days.   For this recipe, I used white flour.   You can substitute bread flour, or use equal amounts of both.   The bread flour w...

 This is from a previous post.  It was part of Nonno's ritual to bring the bread to Sunday lunch.  Bakeries on Sunday were always open.  Lines were around the block, after church, on Sunday morning.     Not much was available as far as Italian bread was concerne.d  in the local supermarkets in the 1970's, even in New York.   Local bread bakeries began expanding their territories and delivering to the local markets  (outside of Manhattan), in the early 1980's as many began to move out of the city.    Not ever locality was included as there was only so much supply to go around.  Most bakeries would run out early on Sunday morning,  having sold their supply.    We had almost nothing in Scarsdale, New York, except the local bakery, which happened to be French.  Not acceptable, as they did not carry the Panella bread that we were accustomed t...

I love it when fans get excited about simple dishes. I am not sure why we don't eat more carrots.    My carrots created quite a stir the other evening both online and on the table.  The key to great carrots is there overall freshness.   Be sure and look for carrots with their green stems attached.  Spend the time to cut and clean them yourself.  They are so worth it.  Try to cut them down in even pieces. Their natural sweetness depends on freshness, so never mind the bagged variety.   If that's all you can find, you may have to give them a longer boil first.   Do yourself a favor and forget them if you can.   The stemmed kind are also a little cheaper both at farmers market and in the grocery.  Look for bright green stems and a firm carrot. Recipe:  3 pounds fresh carrots cleaned and cut into pieces. One large pot filled with enough water to cover the carrot pieces. One whole yellow or white onion dice...