ITALIAN GOES GREEK: Sweet and Spicy Greek Meatballs

If you're looking for a unique recipe to try out, this one should catch your attention: lamb meatballs full of both a warm cinnamon flavor and fresh herbs, both spicy and sweet. It's the kind of dish that has you wondering, why exactly is this so good? The lamb? The cinnamon? The cayenne kick? The mint and parsley? The couscous? Well the combination truly works, and Giada does it yet again.

Deliciously different than any meatballs I've ever had, I will definitely make these again. For our dinner for two, I served them with sautéed green beans and crispy baked kale. With couscous in the meatballs themselves, I didn't serve a grain or starch, and we didn't miss it. I'd consider making them smaller and serving them as an appetizer, too! 


I did a bit of improvising for this recipe based on the groceries, herbs and spices I had on hand. I used fresh mint rather than the dried the recipe called for, which means it probably wasn't enough. I also used much less Italian parsley than called for since I only had a little left at home. All turned out well considering, but I suggest trying it her way if you can, which is what I've posted below.


Buon appetito! Kalí óreksi!

SWEET AND SPICY GREEK MEATBALLS Keftedes me Saltsa Domata

recipe from Giada De Laurentiis, www.thefoodnetwork.com

serves 4-6


Ingredients:


Meatballs:

• 1 pound ground lamb, or 20-percent fat ground beef
• 1 cup cooked and cooled couscous (see Cook's Note)
• 3 scallions, chopped
• 2 cloves garlic, chopped
• 1 egg, at room temperature, beaten
• 1/4 cup chopped fresh Italian parsley
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons dried mint
• 1 1/2 tablespoons dried oregano
• 2 teaspoons kosher salt
• 1 1/2 teaspoons ground cumin
• 1 tablespoon ground cinnamon
• 1/2 teaspoon cayenne pepper

Sauce:

• 3 tablespoons extra-virgin olive oil
• 1 (25-ounce) jar marinara sauce
• 2 cinnamon sticks
• 1 tablespoon ground cinnamon

Method:

Cook's Note: To make 1 cup cooked couscous, bring 1/2 cup water or stock to a boil. Add 1/3 cup uncooked couscous and cover the pan. Remove the pan from the heat and allow the mixture to sit for 5 minutes until all the liquid has been absorbed. Fluff with a fork and allow to cool.

For the meatballs: In a large bowl, mix together the lamb, couscous, scallions, garlic, egg, parsley, olive oil, mint, oregano, salt, cumin, cinnamon, and cayenne pepper. Form the mixture into 15 to 16 (2-inch diameter) meatballs.

For the sauce: Heat the oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook until brown on all sides, about 6 minutes. Add the marinara sauce, cinnamon sticks, and ground cinnamon. Bring the sauce to a boil and reduce the heat to a simmer. Cook, turning occasionally, until the meatballs are cooked through, 10 to 12 minutes. Discard the cinnamon sticks. Transfer the meatballs and sauce to a large bowl and serve.

SUMMER SALAD: Mendocino Salad with Fresh Corn, Peppers, and Mozzarella

For our second anniversary we spent a weekend away in Mendocino. Among our many meals out there, I had a refreshing salad at a cute Italian place in downtown Fort Bragg called V'Canto. I've recreated it several times already from what main ingredients I remember plus my favorite butter lettuce. It hasn't gotten old, and those we've served it to have really liked it. It's simple, fresh and flavorful. Perfect for summer!

MENDOCINO SALAD WITH FRESH CORN, PEPPERS, AND MOZZARELLA
recipe by Trish Garber


Ingredients:

• butter lettuce
• sliced red bell pepper
• fresh corn, cut off the cob
• mozzarella balls ciliegine (about the size of cherry tomatoes), cut in half
• fresh basil, sliced into thin strips
• Italian seasoning
• salt
• fresh ground pepper
• olive oil
• white balsamic vinegar

Combine all ingredients and drizzle the olive oil and white balsamic vinegar to your liking. Toss and serve!

Things to Note:

• You can cook the corn however you like (microwave, boil, grill). I love the char flavor of the grill, so I usually barbecue mine for about 15 minutes. When you cut it off the cob, do so with the cob standing up inside a bowl; it'll catch those flying kernels :)
• I'm sure substituting which kind of vinegar you use wouldn't affect the recipe too much, so definitely experiment. I do like the mildness of the white balsamic, though.
• From watching many cooking shows, I've found the easiest way to chop basil is to line the leaves up on top of each other and then roll them into one large cylinder. Then when you chop, it automatically makes thin ribbons.

THE BEACH AT HOME: Steamed Clams with Pancetta and Leeks

We love that our new place leaves us just 13 miles away from Half Moon Bay. A couple of times now, we've made our way to Sam's Chowder House, a dog friendly restaurant on the water where they have great outside seating complete with fire-pits and Adirondack chairs. The first time we went there--and every time thereafter--we ordered their Steamed Manilla Clams to share with a couple of cold beers. Delicious food and drinks, great company (including Jackson of course), and a beautiful view... we're convinced it doesn't get much better.


The only thing comparable is having the same great meal (or appetizer in this case) in the comfort of your own home. I was inspired to make my own version of these clams that we've loved so much at the beach. I used the same base to my broth: pancetta and leeks. But I made them my own by swapping beer for white wine and adding some flavorful heat with crushed red pepper flakes. Salty bites with the leeks' mild onion flavor, hints of garlic, and kicks of spice-- yum! You'll be wanting a full loaf of french bread to soak up the broth. That's the part that has you going back for more...


It was surprising to me how quick and simple it was to create a really flavorful broth and also steam the clams. On the complicated scale, I'd give this recipe an "easy" :)


Something to Note:
-Make sure to thoroughly clean your clams before steaming them. While you are looking for most of the clams to open up, be careful not to overcook them; they can become tough. When most of them are open, discard those that remain closed.

STEAMED CLAMS WITH PANCETTA AND LEEKS
recipe from Trish Garber
serves 2-4


Ingredients:

• 1 tablespoon olive oil
• 2, 1/4" slices of pancetta, diced into small cubes
• crushed red pepper flakes to taste (I used between 1/4 to 1/2 teaspoon)
• 1 leek, cleaned and chopped see below
• 2 cloves garlic, finely chopped
• 2 lbs cleaned clams (I used Little Neck Clams)
• 1 cup beer (I used Pilsner)
• 1 cup unsalted chicken stock or low sodium chicken broth
• 1 tablespoon unsalted butter
• salt and pepper to taste

Method:

1. Sauté pancetta with olive oil and red pepper flakes over medium heat until pancetta begins to brown. Add garlic and leeks and continue to sauté until leeks soften (about 5-8 minutes). 
2. Add chicken stock and beer and bring to a boil. Gently place the cleaned clams into the boiling mixture, cover and let boil (still over medium heat) for 5 to 10 minutes until clams have opened up. 
3. Spoon the clams into your serving bowl(s). Add butter to the broth, as well as salt and pepper to taste, and stir the butter until completely melted. Spoon broth over the clams and serve immediately with sourdough french bread.

How to Clean and Cut a Leek: