SPAGHETTI AND MEATBALLS WITH BONE MARROW SAUCE BY RICHARD BLAIS RECIPE BY TASTY
Here's what you need: yellow onion, garlic, crushed red pepper flake, tomato paste, whole tomato, red wine, whole milk ricotta cheese, ground pork, ground beef, fresh basil, fresh oregano, fresh sage, fresh rosemary, fresh flat-leaf parsley, extra virgin olive oil, bone marrow, spaghetti, grated parmesan cheese, plain breadcrumbs
Provided by Tasty
Categories Dinner
Yield 6 Servings
Number Of Ingredients 19
Steps:
- In a large pot over medium heat, mix the onion, garlic, and red pepper flakes. Cook until the onions start begin to soften, about 3 minutes.
- Remove half of the onion/garlic mixture and place in a small bowl to cool. Set aside or refrigerate to cool completely.
- To the pot with the remaining onions/garlic, add the tomato paste. Cook the tomato paste, about 2-3 minutes, stirring frequently, to caramelize the natural sugars in the paste.
- Add red wine and canned tomatoes to the pot. Cook wine and tomatoes, stirring constantly, and scraping the bottom of the pan to make sure nothing burns, until the mixture comes to a low simmer.
- Break apart the whole tomatoes using a wooden spoon or squeezing with tongs. Continue to cook over medium-high heat for about 5 minutes to give the alcohol in the wine a chance to evaporate. Add salt and pepper to taste.
- Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes longer.
- In a medium sized mixing bowl, stir the ricotta with the reserved (and cooled) onion-garlic mixture. Add the ground pork, ground beef, basil, oregano, sage, rosemary, parsley, salt, and pepper. Gently mix together first with a spoon then going in with your hands.
- Shape the meat into ping-pong-sized balls and place on parchment lined baking sheet.
- Place the meatballs in the fridge if you will not be cooking immediately or if they have warmed from handling (they will keep their shape better if kept cold before cooking!).
- Heat oil in a large saute pan over medium-high heat. Working in batches, sear the meatballs lightly on all sides until they begin to brown. They will not be fully cooked at this point.
- Transfer the seared meatballs (and any accumulated juices) to the marinara sauce.
- Remove the bone marrow from the bone. Add to the meatballs and marinara sauce.
- Cover and let simmer for an additional 20 minutes to finish cooking the meatballs and allow the bone marrow to render its fat.
- Add cooked spaghetti to the finished sauce and toss to coat.
- Serve garnished with toasted breadcrumbs and grated Parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 820 calories, Carbohydrate 76 grams, Fat 38 grams, Fiber 5 grams, Protein 40 grams, Sugar 9 grams
EMILY NATHAN'S MARROW BALLS
Provided by Joan Nathan
Categories appetizer, side dish
Time 30m
Yield About 20 marrow balls
Number Of Ingredients 6
Steps:
- To remove the marrow from the bones, place them on a paper towel or plate in a microwave for 40 seconds. Scrape the bone with a spoon or a table knife and reserve 4 tablespoons of the marrow.
- In a bowl, cream the marrow with a fork until perfectly smooth. Mix in the eggs, salt, nutmeg and chopped parsley. Mix in enough matzoh meal to make a soft dough. Cover the bowl with plastic wrap and set aside for several hours in the refrigerator.
- Using your hands, roll the dough into balls the size of a quarter. Meanwhile, bring the chicken soup to a simmer. Fill a separate saucepan with water and bring it to a boil. Drop in one marrow ball; if it doesn't hold together, add more matzoh meal to the dough.
- Test again. When the test ball holds together, drop the remaining balls into the simmering soup and cook 10 to 15 minutes or until light and cooked through.
Nutrition Facts : @context http, Calories 41, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 28 milligrams, Sugar 0 grams, TransFat 0 grams
CHICKEN SOUP WITH MARROW BALLS
Provided by Joan Nathan
Categories dinner, lunch, soups and stews, appetizer
Time 2h45m
Yield 12 servings
Number Of Ingredients 14
Steps:
- In a large saucepan, bring the water and the chicken to a boil. Skim off any residue that accumulates. Add the onions, parsnips, celery, rutabaga, turnip, kohlrabi (if using), 4 of the carrots, 4 tablespoons of the parsley, 4 tablespoons of the fresh dill and salt and pepper to taste. Cover and simmer over low heat for 2 1/2 hours.
- Strain the soup; remove the meat, celery and onion and discard or use for other purposes. When the soup has cooled slightly, remove the remaining vegetables, slice them into thin strips and return to saucepan.
- Refrigerate the strained soup until the fat congeals on the surface, about 3 hours or overnight. Skim off the fat.
- Add the zucchini and the remaining carrots. Add the marrow balls and cook as in Step 3 of the marrow ball recipe. Serve warm, garnished with the remaining parsley and dill.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 25 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 7 grams, Sodium 1498 milligrams, Sugar 7 grams
EMILY'S FAMOUS MARSHMALLOWS
These marshmallows are the real thing. Husbands love 'em, kids love 'em, picky eaters scramble for 'em. Better than store bought! Taste great in hot cocoa.
Provided by HBIC
Categories Desserts Specialty Dessert Recipes Homemade Marshmallow Recipes
Time 8h40m
Yield 18
Number Of Ingredients 7
Steps:
- Dust a 9x9 inch square dish generously with confectioners' sugar.
- In a small saucepan over medium-high heat, stir together white sugar, corn syrup and 3/4 cup water. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
- While syrup is heating, place remaining water in a metal bowl and sprinkle gelatin over the surface. Place bowl over simmering water until gelatin has dissolved completely. Keep in a warm place until syrup has come to temperature. Remove syrup from heat and whisk gelatin mixture into hot syrup. Set aside.
- In a separate bowl, whip egg whites to soft peaks. Continue to beat, pouring syrup mixture into egg whites in a thin stream, until the egg whites are very stiff. Stir in vanilla. Spread evenly in prepared pan and let rest 8 hours or overnight before cutting.
Nutrition Facts : Calories 117.6 calories, Carbohydrate 29.8 g, Protein 0.4 g, Sodium 7.4 mg, Sugar 29.1 g
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