Thursday, May 15, 2008
Oil and Water
This is what Chris looks like when he cooks with oil. I think it's pretty hilarious when he puts on the oven mitts for fear of being splattered but hey, I'm the one with a hole in my hand so maybe I shouldn't speak on the topic of kitchen safety.
Oh, and he was making spaghetti and meatballs, which were delish!
Meatballs from Cook's Illustrated
2 slices white sandwich bread (crusts discarded), torn into small cubes
1/2 cup buttermilk or 6 tablespoons plain yogurt thinned with 2 tablespoons sweet milk
3/4 pound ground beef chuck ( or 1 pound if omitting ground pork below)
1/4 pound ground pork (to be mixed with ground chuck)
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley leaves
1 large egg yolk
1 small clove garlic , minced (1 teaspoon)
3/4 teaspoon table salt
Ground black pepper
vegetable oil for pan-frying (about 1 1/4 cups)
1. For the meatballs: Combine bread and buttermilk in small bowl, mashing occasionally with fork, until smooth paste forms, about 10 minutes.
2. Mix all meatball ingredients, including bread mixture and pepper to taste in medium bowl. Lightly form 3 tablespoons of mixture into 1 1/2-inch round meatballs; repeat with remaining mixture to form approximately 14 meatballs. (Compacting them can make the meatballs dense and hard. Can be placed on large plate, covered loosely with plastic wrap, and refrigerated for several hours.)
3. Bring 4 quarts of water to boil in large pot for cooking pasta.
4. Meanwhile, heat 1/4 -inch vegetable oil over medium-high heat in 10- or 11-inch sauté pan. When edge of meatball dipped in oil sizzles, add meatballs in single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes, regulating heat as needed to keep oil sizzling but not smoking. Transfer browned meatballs to paper towel--lined plate; set aside. Repeat, if necessary, with remaining meatballs.