A place for reflection and introspection, communication and thoughtful conversation.
Friday, 26 August 2011
FOOD FRIDAY - HOME COOKING
“Good food and a warm kitchen are what make a house a home.” – Rachael Ray
One of the best parts of travelling for work is coming back home! When I came back home this evening, it felt as though I had been away for ages. I suddenly felt very comfortable amongst my own things, the wonderful “home” smell that greeted me with the familiar objects, paintings, furniture around me. I think this is a sure sign of getting older, not being comfortable for too long far from home. However, it is also because I was not away on a holiday, but rather for work.
In any case, for dinner tonight a wonderful home-cooked meal. Whatever one may say about restaurant meals (even in the best restaurants), the palate soon palls and one yearns for the honest to goodness, simple and tasty home-cooked dishes. And so it was tonight, with a traditional Greek dish, which although a hearty soup, it is at the same time quite light.
[Meatballs in Egg and Lemon Sauce] Ingredients
• 750 grams of veal mince
• 1/2 cup butter (may substitute olive oil if desired)
• 1/2 cup rice
• 1/2 cup minced onion
• 3 heaped tablespoons finely chopped parsley
• 1 teaspoon finely chopped dill
• 1.5 litres chicken stock
• 4 eggs
• 3-4 lemons
• salt, pepper
• Wash the rice well and drain, putting it into a large bowl.
• Add the veal mince, the herbs, one egg white, salt and pepper.
• Mix well, kneading the mixture so it becomes homogeneous.
• Shape the veal mixture into small balls, each about 3.5 cm in diameter.
• Melt the butter in a fairly large pot and add carefully the meatballs.
• Add the stock so that the meatballs are covered (add water if not enough stock),
• Boil and then simmer until the meatballs are cooked.
• Beat the eggs in a large bowl and add the lemon juice, beating well to incorporate it (this can be done with a mechanical whisk).
• Gradually add the very hot stock the meatballs have boiled in, to the egg and lemon mixture using a ladle while continuing to whisk. The object is to cook the egg without curdling it.
• Once all the stock has been added, pour the egg and lemon sauce back into the pot containing the meatballs and simmer gently so that cooking process is finished. Once again, be careful the egg does not curdle.
• Serve immediately with freshly ground pepper and a dill sprig for garnish.
I have been blogging daily on this platform for several years now. It is surprising that I have persisted as the world is changing and "microblogging" is now the norm. I blog to amuse myself, make comment on current affairs, externalise some of my creativity, keep notes on things that interest me, learn something new and to surprise myself with things that I discover about this wonderful, and sometimes crazy, world we live in.
I sometimes get the impression that I am on a soapbox delivering a monologue, so your comments are welcome.