[Sca-cooks] Re: Winter comfort food

[Phil Troy / G. Tacitus Adamantius]

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