[Sca-cooks] Re: Winter comfort food
Phil Troy / G. Tacitus Adamantius
adamantius.magister at verizon.net
Tue Dec 6 14:27:29 PST 2005
On Dec 6, 2005, at 9:52 AM, Mike C. Baker / Kihe Blackeagle wrote:
> Oooooo...
>
> THAT reminds me of another family fave: mushroom meat balls / sauce
> (sometimes the balls lose cohesion...)
>
> Make meatballs with breadcrumbs as you would otherwise (reduce salt
> to 1/2 - 2/3 "normal"; commercial-prepared breadcrumbs tend not to
> work as well as coarser, home-crumbled), fry until brown, drain.
> Make a mushroom soup gravy, pretty much like what Elisabetta gives
> below.
> Return meatballs to soup, simmer. Serve as main dish.
> Goes well with green beans, good toast, fresh milk.
> (Family tradition pairs this with mashed taters as well, using a
> judicious amount of the tater water in making the soup gravy.)
Heh. I vaguely recall my mother serving meatballs in tomato sauce
(not marinara or pasta sauce, just tomato sauce, something like a
less meaty-flavored version of pot roast gravy) with mashed potatoes.
I have no idea if she made it up or if it was somebody's tradition or
other.
Adamantius
"S'ils n'ont pas de pain, vous fait-on dire, qu'ils mangent de la
brioche!" / "If there's no bread to be had, one has to say, let them
eat cake!"
-- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,
"Confessions", 1782
"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
-- Susan Sheybani, assistant to Bush campaign spokesman Terry
Holt, 07/29/04
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