The Ultimate Meatball

Eats & Sips

The Ultimate Meatball

Ingredients

  • 2 lb ground beef chuck
  • 1/4 cup finely chopped prosciutto
  • 1 tablespoon kosher salt
  • 1 to 1 1/2 tsp hot red-pepper flakes
  • 1 tablespoon ground fennel seed
  • 1 tablespoon fresh oregano leaves
  • 1/2 cup chopped parsley
  • 1/2 cup fresh or boxed bread crumbs
  • 1/2 cup ricotta cheese
  • 2 extra-large eggs, lightly beaten
  • A splash of olive oil

Preparation

  1. Preheat oven to 450 degrees. In a bowl, gently mix all the ingredients with your hands until thoroughly combined. Roll the mixture into tight golf-ball-size spheres, about 2 tablespoons each. Lightly oil a shallow baking pan or an ovenproof skillet, add the meatballs, and roast without turning until just cooked through, about 15 minutes.
Advertisements

How to Buy Seafood

Eats & Sips

1.The best way to buy a fish is when it’s whole: Because if the eyes are bright clear, not cloudy, and the gills are bright rich red, and not brown, you’ve spotted a fish that was recently caught and stored properly. And don’t be afraid to smell the fish as it should smell like clean water or touch briny or even cucumbers.

2.When you’re buying fillets, look for those that are firm to the touch, if you’re fishmonger lets you, press the meat with your finger, it should be resilient enough so your indentation disappears. If your fingerprints remains, move on. Also the fillet still has skin that should look pristine as the skin on an equally good whole fish – shiny and metallic. Ask your fishmonger to let you sniff them — they should smell clean, not fishy.

3.Shellfish should be alive. Oysters should be closed, and clams and mussels closed or partly opened — the shell should close when you tap it. Ask for the tag, which is required by law — it will show the date of harvest.

Neiman Marcus Is Selling an ‘Epic’ $250,000 Dinner by Thomas Keller, Daniel Boulud, and More

Eats & Sips

Neiman Marcus has announced its annual list of super extra insanely expensive fantasy gifts, and included is this $250,000 dinner for ten prepared by none other than French Laundry Thomas Keller, Daniel Boulud of DANIEL, Bocuse D’or co-founder Richard Rosendale, and Bocuse D’or 2013 team captain Jerome Bocuse. Yes, there are four zeros at the end of that price tag. But the money does go to the Bocuse d’Or USA Foundation, so: charity.

Toronto’s Hotel Restaurant Guide

Eats & Sips, Stay

Toronto’s many hotel restaurants are all in competing with established independent owned over competitive restaurant game, and with only a few exceptions, hotel restaurants are located at one of the top hotels in the city with its knowledgeable staff, beautiful decor and exquisite perfectly executed cuisine.  

The White House Homebrew Revealed – Ale to the Chief!

Eats & Sips

The White House has finally released the recipe for two of its home brew recipes. In a blog post on the White House website, executive chef Sam Kass explained how the White House came to brew its own beers.