Mediterranean Diet
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Just found this - maybe frying/roasting them makes the difference. https://www.bonappetit.com/story/roast-your-store-bought-gnocchi?srsltid=AfmBOoqvHMSSAxkE72chN_tYM7qmdgsAjQClEqvlA-YGFNUKvH4ph4LA
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What commercial gnocchi do you use? I haven't found one that worked for me. All too dense and doughy. I like the to be little puffs, a skin but very light and airy inside. Making Chicken Meatballs Marsala tonight, an NYT recipe.
@Mik said in Mediterranean Diet:
Making Chicken Meatballs Marsala tonight, an NYT recipe.
After you posted this, I was able to get around the paywall and see the recipe but when I went to make it today it was eluding me. I switched gears.
https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-marsala-meatballs-2561492
Loved that you broil the meatballs. Much easier than cooking in a skillet.
Finished product, making it according to the recipe.
I would also tweak the recipe in a couple of ways... increase the amount of flour a bit; she uses a 1 1/2 tsp of flour to 1 1/4 cups chicken stock and 1/3 cup marsala and it was a bit thinner than we like. I think at least a tablespoon, maybe a bit more. And change the ratio of stock and marsala. More marsala FTW!
I threw in a few handfuls of spinach that I needed to use up, and ended up with this.
If I did the spinach thing again, I'd probably double up on the sauce. Between the farfalle and the spinach, it could have used a bit more sauce.
All in all, a keeper.
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@Mik thanks for the offer, but I got to the NYT recipe via another browser just now.
NYT uses a lot more marsala than my Giada recipe, which is a good thing.
Meatballs were too tender/soft. My recipe called for a beaten egg, presumably as a binder, but they didn't firm much up at all. Minced shallot in the skillet, not added to the meatballs. I could see cooking the shallots and putting them in the meatballs (I do that with onions in meatloaf), but that won't help the soft texture.
Not sure what to do to firm them up. Maybe more breadcrumbs?
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This is my favorite meatloaf recipe, from The Silver Palate people. Half a cup of ketchup in, not on top of, the meatloaf. I don’t do the water bath. Just roast it. I’ve also just used ground pork instead of the sausage meat.
https://theweatheredgreytable.com/2018/09/29/market-street-meatloaf/
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I use the Lipton onion mushroom soup recipe, but mix up the meat, pork and beef.
https://www.cooks.com/recipe/4n5x48ps/lipton-onion-mushroom-meatloaf.html
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Sounds like a great recipe, but the salt in the soup mix would be an no-no for me.
Maybe porcini powder…
https://www.thespicehouse.com/products/porcini-mushroom-powder
Or I could grind some of the dried mushrooms I picked up from Costco recently. Way cheaper than SH.
Time to experiment. Mr wtg has been making noises about meatloaf.
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This is my new go-to meatloaf recipe. Prep is a bit more involved than most recipes but the taste is there and it holds together well.
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This is my new go-to meatloaf recipe. Prep is a bit more involved than most recipes but the taste is there and it holds together well.
@Steve-Miller said in Mediterranean Diet:
This is my new go-to meatloaf recipe. Prep is a bit more involved than most recipes but the taste is there and it holds together well.
That's along the lines of the Market Street Meatloaf I posted above, but made with turkey rather than beef and pork. I really like the moistness that the diced sauteed veggies give it. Will try the Cozy Cook version!
