The Ultimate Meatball

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.

How to Buy Seafood

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

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. Continue reading

Toronto’s Hotel Restaurant Guide

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.   Continue reading

The White House Homebrew Revealed – Ale to the Chief!


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. Continue reading

Hazelton Hotel’s ONE Restaurant included in the first annual ’101 Best Hotel Restaurants Around the World’ list

Toronto’s luxury boutique hotel – Hazelton Hotel ONE restaurant by Mark McEwan has been included in The Daily Meal’s first annual ‘101 Best Hotel Restaurants Around the World’ List. ONE restaurant is one of the only four Canadian restaurant that made the list(Tiara at Queen’s Landing (Niagara on the Lake), Gazette at the Westin Montreal and Mount Burgess Dining Room at Emerald Lake Lodge (British Columbia)

The Daily Meal’s first annual 101 Best Hotel Restaurants Around the World seeks  to pay homage to the world’s most exemplary hotel feasts. This is a comprehensive look at hotel restaurants that have consistently set the benchmark  by which other hotel restaurants are measured. The list (see  the full list) was carefully curated by consulting the Michelin  Guide and other trusted sources and through recommendations from The Daily  Meal’s editors, who have traveled and dined extensively around the world includes restaurants from six continents, 40 countries and over 80 cities.

Shangri-La Toronto to get its own signature restaurant

With the impending opening this month of luxury hotel Shangri-La Toronto, this week we find out more about another great news that the hotel will have its own signature restaurant called Bosk, reports the National Post. Bosk, which literally means a small wooded area will feature decor of natural oak. The 80-seat restaurant to be led by Executive chef Jean Paul Lourdes, include a private dining room and an outdoor terrace perfect for summer weather. This will be a different concept and offering from the Momofuku Toronto David Chang’s restaurant: Noodle Bar, Nikai, Daishō, and Shōtō.  Read the entire story [National Post] »