Braised Meatballs

1/2 Lb PorkBraised Meatballs
1/2 Lb Buffalo
1/3 Lb Veal
1 large onion, diced
4 cloves garlic, minced
2 Tbs olive oil
1 slice bread soaked in 1/3 cup milk
1 egg
1 1/2 tsp kosher salt (if you use regular salt, decrease the amount to 1 tsp)
1/2 tsp freshly ground black pepper
1 tsp diced fresh oreganoThe Key is Fresh Ingredients!
1 Tbs diced fresh flat leaf parsley
1 Tbs Dijon Mustard
2 Tbs Tomato Paste
1/3 cup red wine
1/2 cup shredded parmesan cheese, plus extra for serving pasta
1 jar tomato sauce
1 28 oz can diced tomatoes

Preheat the oven to 325 degrees.  Heat the olive oil until it shimmers in a skillet over medium-high heat.  Add the garlic and cook for 30 seconds.  And the onion and cook until it begins to brown, about five minutes.  Turn off heat.  In a large Meatballs braising in the ovenbowl combine all of the ingredients except for the tomato sauce and diced tomato.  In a 3 inch deep roasting pan, combine the tomato sauce and the canned tomatoes. Take about a third of a cup of the meat mixture and roll into a ball.  Place each ball into the roasting pan and coat with sauce.  Braise for 20 minutes.  Turn meatballs over and braise for an additional 20 minutes.  Serve over your favorite pasta garnished with more cheese and freshly shredded basil.

Recipe Notes: I use my hands to thoroughly mix the ingredients.  Don't be scared of the raw meat.  It's the best way and you have to use your hands to make the meatballs.  If you don't have diced tomatoes, just use two jars of the tomato sauce.  This is just a cheaper option that tastes delicious since the sauce gets a lot of flavor from the braised meat.  I serve my meatballs over ridged penne--the hole in the ridges are a great conduit for the flavorful sauce.

Curried Crab Linguine

1 Lb Egg Linguine, preferably fresh

1 large sweet onion, diced

2 Tbs olive oil

1 tsp curry powder

1/2 cup white wine

1 pt fresh crab meat

2 cups (1 can) light coconut milk

salt to taste (about 1 tsp)

Cook the pasta until al dente, drain, and reserve.  Heat a skillet over medium heat.  Cook Onions until they look translucentAdd oil and allow to heat for about 2 minutes.  Add the onion and sauté until the onion is translucent, about 7 minutes.  Add 1/2 tsp of the salt and the curry powder, and cook until you can smell it, about 30 seconds.  Add the white wine, and stir to deglaze the bottom of the pan.  Add the crab and the coconut milk and cook Add Crab and Curry Powderuntil the mixture is thick and hot, about 15 minutes.  Don't allow the sauce to go above a simmer (you may need to reduce the heat) and stir every once in a while.  Taste and adjust seasoning (you might have to add more sauce).  Turn off heat and add drained pasta.  Toss until Pasta is coated. Garnish with Cilantro.

Recipe notes: This pasta was pretty spicy.  Experiment with the amount of curry powder you add.  You could also serve the pasta with a dollop of plain yogurt on top.

Pasta!!!!!

4 cups (17 oz) flour, plus more for kneading

6 eggs, slightly beaten

1/2 tsp salt

1 tsp olive oil

mix flour, eggs, oil, and salt in a hand mixer until the dough comes together. Knead the dough, adding more flour as necessary, until you form a smooth ball and wrap the dough in plastic wrap.  If you are in a hurry, allow the dough to rest on the counter for 15 minutes.  If not, allow it to rest in the refrigerator for at least an hour.

Mix Doughready to kneadbe rough! the dough likes itKnead until you form a smooth ball

recipe notes: I usually figure one egg per person.  the traditional way to mix pasta dough is to mound the flour and make a well in the middle.  Pour the egg into the center of the well and add the olive oil and the salt.  mix gradually allowing the flour to fall into the center of the well.  when dough is mixed begin to knead.

My slave laborer, I mean sous chef, rolling out the pastaTo roll out the dough, I use the attachment on my stand mixer or my hand crank.  If you have a roller, using 1/6 of the dough, start with the setting at 1 (the widest setting) and push the dough through.  Repeat three times.  Fold the dough in thirds and place it through the widest setting once more.  lightly dust with flour if the dough feels sticky.  Move the setting to "2" and put the doNoodles Dryingugh through the machine.  Repeat until you get to setting "7."  Alternatively, you can roll the dough out by hand on a well flour surface (the machine makes it so easy though).  I like thick noodles, so I usually cut the dough by hand. Once cut, allow them to dry in individual strands or else you will end up with a pasta log (I learned this the hard way.  If you don't have a pasta drying rack, the back of a chair, a clothes line, or a broom handle works perfectly)!

Egg Fetucinni with Garlic Shoots and Morels

1/2 Lb Fresh Garlic Shoots, sliced into 1 inch segments

1/4 Lb Fresh Morel Mushrooms, finely chopped

3 shallots, finely chopped, 1/4 cup olive oil

1 cup chicken broth (or for a vegetarian alternative, use vegetable broth)

grated cheese

1 Lb Egg Fettuccini

Cook Fettuccini until it is al dente. Drain and set aside. Heat the olive oil over medium high heat in a large skillet. Add the shallots and sautee until golden. Add mushrooms and sautee until they release their juices, about three minutes. Add Garlic shoots and sautee until they turn bright green, about two minutes. Add Chicken broth and stir to remove browned bits from the bottom of the pan. Allow the broth to reduce until it has almost (but not entirely) evaporated. Turn off heat and stir in the butter. Return the cooked pasta to the pan and toss until the pasta has absorbed all of the sauce. Serve with your favorite grated cheese. You can of course use Parmigiano-Reggiano, but I prefer an aged gouda or Parano (a nutty aged cheese available at Whole Foods).

Recipe Notes: If fresh morels aren't available, reconstitute 1/2 oz dried morels in the broth and proceed accordingly. If I have time, I would make homemade pasta (recipe coming soon!)