Friday, September 21, 2012
Only in the summer when blueberries are at their peak would I even consider cooking them. Normally, they're devoured so quickly at our house that they don't last long enough to be baked into anything. This recipe was given to me by my friend, Barb Benn, and it combines fresh blueberries with cooked blueberries for the best taste. It's also simple enough to make again and again.
Friday, September 14, 2012
My mother used to make meatballs that were mainly just meat. In balls. Fried.
They were tough little meatballs. So, when I found tasty soft turkey meatballs could be had in the freezer section at Trader Joe's I thought I had my meatballs covered. It was a good solution for many years.
Recently though, I decided to tackle homemade meatballs. The secret is a French technique where you soak breadcrumbs in milk and add it to the meat mixture. It keeps the meatballs soft and moist. Not rock-like. (But, I'll bet you already knew that.) Try it.