Rao's Meatballs

Dr. Sweetpea loves Italian meatballs. If he could eat it everyday, he totally would. I came across this Rao's recipe online and decided to give it a try. It is by far the bast Italian Meatballs that I've ever made at home. Definitely a keeper for us.

Rao's Italian Meatballs

(Source: Today Show)

1 1/2 pounds ground beef

1/4 pound ground pork

1/4 pound ground veal

3 cloves minced garlic

1 1/2 tablespoon chopped Italian parsley

Salt and pepper to taste

2 eggs

1/2 cup water

1 1/4 cups grated Pecorino Romano cheese

1/2 cup plain breadcrumbs

2 cups vegetable oil for frying (optional)

In a large bowl, combine the three ground meats. Mince clove garlic and add to meat mixture, spreading the meat in bowl as if you're making a well. Then add the parsley, salt, pepper and eggs followed by the water. Begin to sprinkle the cheese on top of the water as if covering it, and then sprinkle the breadcrumbs over the cheese. After all ingredients are added, mix from the outside of the bowl towards the middle, rotating the bowl as you mix until well combined. When finished, shape mixture into the desired size that you prefer.The meatballs can then be baked or fried.

Baking: Place the meatballs on a cookie sheet and bake at 350° for 25 to 30 minutes. Take off of pan and add into marinara sauce and simmer over low heat.

Frying: In a medium sauté pan, add the oil over medium high heat. When the oil is hot add the meatballs into the pan and cook till golden brown on both sides for approximately 6 to 7 minutes each side. Take out of pan and add into marinara sauce and simmer over low heat.

When finished, plate and top with more marinara sauce. Serve.

Pimento Cheese

Dr. Sweetpea and I were in Houston a few weeks ago to look for apartments. The day we arrived, we were absolutely ravenous and when we went to a restaurant for dinner, we wanted to eat everything. We asked the server what we should order for appetizers and he suggested Pimento Cheese dip. We've never tried it and we absolutely loved it after eating it for the first time. So of course I looked up recipes as soon as we got home. I decided to try the America's Test Kitchen recipe and both of us loved it!

Pimento Cheese

(Source: Americas Test Kitchen)

2/3 cup mayonnaise

2 tablespoons cream cheese, softened

1 teaspoon lemon juice

1 teaspoon Worcestershire sauce

1/4 teaspoon cayenne pepper

1 pound yellow sharp cheddar cheese

1/3 cup pimentos, patted dry and minced (I used a 4 oz jar)

Whisk mayonnaise, cream cheese, lemon juice, Worcestershire, and cayenne together in large bowl.

Shred 8 ounces cheddar on large holes of box grater. Shred remaining 8 ounces cheddar on small holes of box grater. Stir pimentos and all cheddar into mayonnaise mixture until thoroughly combined. Serve. (Pimento cheese will keep refrigerated for at least 1 week.)

Pierogi

YAY! It's April! Dr. Sweetpea and I have been super busy lately, so I really haven't cooked that much. That said, I did still find time to make Polish Pierogi's and they turned out extremely delicious. 

Polish Pierogi

(Source: America's Test Kitchen)

Pierogi Dough

2 cups (10 ounces) unbleached all-purpose flour, plus extra for the work surface

1/2 teaspoon salt

1 large whole egg

1 large egg yolk

1 tablespoon vegetable oil

4 - 6 tablespoons cold water

4 tablespoons (1/2 stick) unsalted butter, for sautéing the pierogi

Caramelized Onions

4 tablespoons (1/2 stick) unsalted butter

3 large onions, halved and sliced thin

Salt

1 recipe Filling for Polish Dumplings (see related recipes)

Sour cream (for serving)

FOR THE PIEROGI DOUGH: Pulse the flour and salt together in a food processor until combined, about 4 pulses. With the machine running, slowly add the whole egg, egg yolk, and oil through the feed tube until the mixture resembles wet sand, about 30 seconds. With the machine running, slowly add 4 tablespoons of the water until the dough forms a ball. If the dough doesn’t ball up, add the remaining water, 1 tablespoon at a time, with the processor running until a dough ball forms (you may not use all the water). The dough should feel very soft and malleable.

Transfer the dough to a lightly floured work surface and knead by hand until it firms slightly and becomes smooth, about 2 minutes. Cover with plastic wrap and set aside to relax for at least 15 minutes or up to 2 hours.

FOR THE CARAMELIZED ONIONS: Meanwhile, melt the butter in a 12-inch nonstick skillet over medium heat. Add the onions and 1/4 teaspoon salt and cook until very soft and well browned, 15 to 20 minutes. Measure out 1/4 cup of the onions, chop them fine, and reserve them for one of the fillings (see related recipes). Cover the pan of caramelized onions to keep warm.

Dust a baking sheet liberally with flour; set aside. Divide the dough into 2 even pieces and cover with plastic wrap. Working with 1 piece of dough at a time, unwrap the dough and roll out on a lightly floured work surface into a 15-inch circle, about 1/16 inch thick. Using a 3-inch round biscuit cutter, cut out as many rounds as possible. Carefully gather up the dough scraps, wrap them in plastic wrap, and set aside. Following the illustrations below, fill, shape, and crimp the pierogi using roughly 1 teaspoon of the filling per dough round; transfer to the prepared baking sheet and cover with a damp kitchen towel. Repeat with the remaining dough rounds.

Gently knead all of the dough scraps together into a ball and let relax for 5 to 10 minutes. Roll out, cut, and assemble additional pierogi, discarding any remaining dough scraps. (The towel-covered baking sheet of pierogi can be wrapped with plastic wrap and refrigerated for up to 4 hours. The pierogi can also be frozen for up to 1 month; when completely frozen, the pierogi can be transferred to a zipper-lock bag to save space in the freezer. Do not thaw before boiling.)

Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and half the pierogi. Cook, stirring often, until the edges feel al dente, 5 to 6 minutes (8 to 10 minutes if frozen). Using a wire spider or slotted spoon, transfer the pierogi to a colander and set aside. Return the water to a boil and cook the remaining pierogi.

While the second batch of dumplings is boiling, melt 2 tablespoons of the butter in a 12-inch nonstick skillet over medium-high heat. Add the first batch of boiled and drained pierogi and sauté until golden on both sides, 1 to 2 minutes per side. Transfer the browned pierogi to a platter and cover to keep warm. Drain and sauté the remaining pierogi using the remaining 2 tablespoons butter. Sprinkle the caramelized onions over the top and serve with sour cream.

Potato and Cheese Filling

1 medium russet potato (about 9 ounces), peeled and sliced 3/4 inch thick

Salt

1/4 cup reserved chopped caramelized onions (see step 3 of Polish Dumplings, related)

1 1/2 ounces cheddar cheese, shredded (about 1/3 cup)

1 1/2 ounces farmers cheese (about 1/4 cup) (see note)

1 tablespoon unsalted butter

Ground black pepper

Cover the potatoes by 1 inch of water in a large saucepan and add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. Drain the potatoes into a colander.

Set a food mill or ricer over a medium bowl and process the potatoes into the bowl. Add the caramelized onions. Stir in the cheeses and butter until incorporated and season with salt and pepper to taste. Cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.