Spaghetti and Meatballs

Part 2 of my getting back to basics. There are a lot of recipes on meatballs out there, some add milk, parsley, or cheese. Mine is very basic, the usual seasoning, egg, and breadcrumbs. If I’m serving them with pasta I usually fry them before adding to the sauce, but for soups I like to bake them.  How do you make your meatballs?

 

 

 

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Saute` de Veau aux Carottes (Saute` Veal with Carrots)

I love the simplicity of this dish, it’s made with three basic ingredients; veal, wine and carrots. Recipe is courtesy  of Patricia Wells, Bistro Cooking, taken from bistro La Boutarde.

Saute` de Veau aux Carrotes

  • Servings: 4-6
  • Time: about 3 hours
  • Difficulty: easy
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Ingredients

  • 1/4 cup extra virgin olive oil
  • 2 pounds of boneless veal rump or stewing veal, cut into cubes
  • salt and freshly ground pepper
  • 2 onions cut into thin rounds
  • 1 bottle of white wine such as Muscadet de Sevre-et-Maine
  • 3 bay leaves
  • 2 teaspoons of Herbes de Provence
  • 2 small tomatoes, cored, peeled, seeded and chopped
  • 2 pounds of carrots, peeled and cut into thin rounds

Directions

  1.  In a large pot heat up the olive oil over medium-high heat. Brown the veal on all sides in batches, about 5 minutes for each batch. Remove onto a platter.
  2. Season the veal with sat and pepper. Once done browning all the veal add back to the pot and add the onions and cook to translucent, about 3 minutes. Reduce the heat and add 1 cup of wine. Scrape any bits from the bottom of pan. Stir in the bay leaves, herbs and tomatoes. Cover and bring just to simmer for about 5 minutes. Pour 1 more cup of wine. Cover and simmer gently  over low to medium heat for 1 hour. Stir in the remaining  wine. Cover and simmer for 1 more hour.
  3. Remove the veal from the pan; set aside. Add the carrots. Cover and simmer for another 40 to 45 minutes, till soft. Return the veal to the pan and reheat through and serve.

 

 

Chocolate Dipped Baileys Pistachio Shortbread Cookies by Lea & Jay

Oh my goodness, St. Patrick’s Day is nearly here! Today I’ve got a great little treat to share with you – Chocolate Dipped Baileys Pistachio Shortbread Cookies! Yes siree, now we’re cooking with gas! Absolutely scrumptious buttery shortbread cookies, shot through with Pistachios and lashings of Baileys Irish Creme and then dipped in Bailey’s laced […]

via Chocolate Dipped Baileys Pistachio Shortbread Cookies — Lea & Jay

10 Famous Women That Inspired My Fashion Style

Most of my fashion influence came from watching old movies. There’s nothing like watching an old black and white film. Rebecca, Laura and Casablanca are a few of my favorites. Actresses on television sitcoms in the 60 and 70’s were also great influencers; Marlo Thomas on That Girl, Mary Tyler Moore and Elizabeth Montgomery in Bewitched.  In my twenties, the 80’s  music became a huge influence on how I dressed. And now my newest inspiration is Victoria Beckham’s classic style.

Joan Crawford, Mildred Pierce is one of my favorite classic movies.

Audrey Hepburn, a fashion icon.

Gene Tierney in Laura.

Sophia Loren.

Sandra Dee, loved her ourfits in When a Man Answers.

Marlo Thomas.

Mary Tyler Moore.

Elizabeth Montgomery.

Madonna.

Victoria Beckham.

 

 

Irish Whiskey Cake

Part 2 of my teatime series and just in time for St. Patrick’s Day. The recipe calls for 1 1/2 hours in the oven but mine was ready in 1 hour and 15 minutes, so I would keep an eye on it.

Irish Whiskey Cake

  • Servings: 12
  • Time: 1 1/2 hours
  • Difficulty: easy
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Ingredients

  • 2/3 cup glace cherries, roughly chopped
  • 1 cup dark muscovado sugar
  • 2/3 cup sultans
  • 2/3 cup raisins
  • 1/2 cup currants
  • 1 1/4 cup cold tea
  • 2 1/2 cups self-raising flour, sifted
  • 3 tablespoons of Irish whiskey

Directions

  1. Mix the cherries, sugar, dried fruit and the tea in a bowl. Leave to soak overnight until the tea has been absorbed into the fruit.
  2. Preheat oven to 350F. Grease and line a loaf pan. Add the flour then the egg to the fruit mixture. Mix well.
  3. Pour the mixture into the loaf pan and bake for 1 1/2 hours or till a knife comes out clean by inserting it in the middle.
  4. Prick the top of the cake and drizzle the whiskey over the loaf while it’s still hot.
  5. Allow cake to sit for 5 minutes before taking out of the pan.

 

Banana and Ginger Teabread

Afternoon Tea at The Connaught hotel in Mayfair, London was one of the best afternoons we had on our honeymoon. The hotel, the food, the view of Mayfair, and the impeccable service! A wonderful experience, that I try to recreate on most afternoons. Not as grandeur as in London, but a cup of tea and a snack takes me back there.

Banana and Ginger Teabread

  • Servings: 6-8
  • Time: 45 minutes
  • Difficulty: easy
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Ingredients

  • 1 1/2 cup of self-rising flour
  • 1 teaspoon of baking powder
  • 3 tablespoons of butter
  • 1/3 cup of muscovado sugar
  • 1/3 cup of ginger,  chopped
  • 4 tablespoons milk
  • 2 ripe bananas

Directions

  1. Preheat oven to 350F. Grease and line a 1 pound loaf pan. Sift the four and baking powder into a large mixing bowl.
  2. Rub the butter into the dry ingredients in the bowl until the mixture resembles breadcrumbs.
  3. Stir in the sugar. Add the milk and the chopped ginger. Mash the bananas and mix into the contents of the bowl. Mix together until a soft dough is formed.
  4. Spoon into the prepared loaf pan and bake for 40 to 45 minutes. Serve slice, spread with butter.