Chicken Meatball Sub with Gobs of Fresh Mozzarella

Before we go too far, let me just say that when my husband first tasted this dish, he exclaimed: "Oh my gosh, this is good." And he's right.

It was Sunday night. We'd just finished a relaxing, refreshing week off work, and were looking for a comforting meal to ease us back into the real world. You know how that goes.

Chicken Meatball Sub with Gobs of Fresh Mozzarella fit the bill. This creamy, toasty sandwich delivers layer upon layer of assertive flavor and texture, elevating the meatball sub to something substantially more sophisticated.

I tested this recipe, created by apartmentcooker, a recent culinary grad, as an Editors' Pick for food52. While I typically follow these recipes to the letter, this time I subbed ground turkey, used an Italian seasoning blend with rosemary, sage, marjoram, oregano and basil instead of plain dried oregano, and deglazed the meatball pan with white wine and added the bits to the tomato sauce. I did all this because it was what I had, or could easily find, and because my tomato sauces usually taste bland (yes, I know, I'm Italian, but apparently I didn't inherit THAT gene).

I also altered the method slightly, using a great trick from Giada DeLaurentiis, which is to mix all the meatball ingredients thoroughly before adding the meat, which helps assure the end result is tender and soft.

No matter, this recipe would be terrific as written. The meatballs are intensely flavorful, the sauce turned out perfectly and the fresh mozzarella adds a silky, luxurious touch.

This isn't a quick cooking meal, but it won't take you all afternoon, either. And, it's versatile -- my daughter ate the leftover meatballs and sauce for dinner the next night. I think it's a great dish for casual entertaining -- say, a football party, or a group of teens, especially since you can make the meatballs and sauce in advance.

I've become a fan of apartmentcooker's style. I recently tested her amazing Leek, Prosciutto and Egg pizza, and find she has a knack for taking seemingly simple comfort food and making it shine. Check her out and give her recipes a try.

Life on a Plate: Recipe Testing -- Risotto

A few weeks ago, food52 started giving its community cooks the opportunity to test a selection of recipes as potential Editors' Picks. An Editors' Pick is considered an honorable mention, and I've been fortunate enough to have a few recipes selected as EPs.

Amanda and Merrill, who founded food52, test a lot of recipes each week, but they're not always able to test every Editors' Pick, relying instead on their well-honed instincts. So, since they prefer to have all the recipes curated, they've given us, the cooks, a chance to participate in the process.

So far, I've tested three recipes: Lamb chops with blood orange and mint compote and feta mashed potatoes, by chez lady s, Dinner Party Meatloaf by gabrielaskitchen and Butternut Squash Risotto with Pancetta, Manchego and Sage.

The lovely risotto, made by food52 cook kristalberg, ended up as an Editors' Pick -- take a look to hear more about this great dish. In fact, we've really enjoyed testing and eating all the dishes.

Testing these recipes and serving them to my family has been an inspiring endeavor. It feels more personal than preparing a recipe from a cookbook or magazine. As I cook, I can't help but imagine the people who developed the recipes -- people I "know" from the site but have never met -- and then wonder if these are heirloom recipes, family favorites or if they were created specifically for food52.

Every recipe has a story -- whether it's a celebration, joyful memory or simple, satisfying moment -- in the end, it all adds up to life on a plate.

Michael Symon's Spicy Tomato Soup with Blue Cheese

Tomato soup, in all its forms, is rich, comforting and complex. Over the years, I've made a number of versions: with fresh ripe summer tomatoes and basil; with roasted tomatoes and mixed herbs; and with pancetta and tapenade. All have a place in my kitchen.

So, when I saw Michael Symon's version with Sriracha and blue cheese, I was intrigued. I first saw the recipe when flipping through his new cookbook, Live to Cook, and it remained lodged in my mind for a few weeks.

I recently had a few moments to spare, with all the ingredients on hand, and was pleasantly surprised at how quick and easy it is to make.

Symon's soup combines olive oil, red onion, garlic, canned San Marzano tomatoes, chicken stock, heavy cream, Sriracha, fresh oregano and blue cheese in a big stockpot. I subbed fresh basil. You allow the soup to simmer for about 45 minutes and puree. I used a stick blender, but to get the finest consistency, follow the recipe, whirl in a blender and strain.

This soup is velvety, smokey and briney. Deeply satisfying and flavorful. It makes a lovely first course and would pair beautifully with grilled steak or roast chicken.

Next time, I'd cut the Sriracha in half and dial back on the cream. I love the heat but the spice might be too much for some. The texture is perfect, but I lean toward less cream, even in creamy soups -- it tends to mute the flavors and weigh it down. Just a little is enough for me.

To get the recipe and view a video podcast with Michael Symon, see The Amateur Gourmet.

Spinach Salad with Apples, Cheddar and Honey Roasted Pecans

As autumn eases into winter, I want to leave you with a fall salad. This salad is hearty and substantial without being overbearing, and can serve as a main dish or first course. It blends classic seasonal flavors, but can be enjoyed all year-round. It combines spinach, apples, honey roasted pecans, bacon, sharp cheddar and golden raisins with an apple cider vinaigrette cut with Dijon, honey and lemon zest. The result is a melange of texture and flavor; crunchy, crispy, creamy, savory and sweet. See the recipe at food52.com.

This isn't a 30-minute meal; the salad takes some time. But bidding a bittersweet farewell to fall is a worthy endeavor. Try it.

Savory Cheddar Cheese Biscuits

I recently met Kelsey, The Naptime Chef, and was immediately impressed with her friendly, upbeat personality, her talent in the kitchen and her incredibly delicious double chocolate cookies.

When she posted these delightful cheddar cheese biscuits recently, I knew I had to make them myself. A cross between a cracker and shortbread, these flavorful cheese biscuits are light, buttery and completely addicting. They blend good quality sharp cheddar, butter, paprika, red pepper and pecans, and they couldn't be easier to make. You simply mix the dough, roll into logs, chill, slice and bake. The result is a sophisticated, savory appetizer or snack.

For the recipe, see Kelsey's blog. I have a feeling you're going to be seeing a lot of her in the future -- her star is on the rise! 

Cooking With Style at The Ritz

Editor's Note: Guest blogger Roger Hart is a friend and the executive editor of AutoWeek magazine. He's also a professional photographer and world traveler who loves a fine meal.

Twelve times each year the chefs at the Ritz Carlton in Dearborn, Mich., open up their kitchen and share some of their secrets during their “Cooking With Style” program. My wife, Lisa, was lucky enough to win two tickets to the November event – “Roman Holiday, Italian Favorites” – and we came away having had a wonderful evening with some good recipes to boot.

Now first off, the Ritz bills this as a cooking class (at $225 per couple), and while it’s true that you do get an inside look of the kitchen, the class is not hands on at all. Participants receive a Ritz-Carlton apron, but all we used it for was to make sure the appetizers didn’t get on our clothes. So if you’re looking for a hands-on adventure, don’t bother.

But that’s not to say you don’t learn something. Just being inside a commercial kitchen gives any cook a chance to gather some new ideas or a new technique. Plus, we had at our disposal one of the Ritz’ line chefs, plus the chef du cuisine…and you can ask them questions all night long.

My wife and I have visited Italy, I get there often for my work, and we both enjoy Italian food quite a bit, so we expected this to be a terrific evening. And we weren’t disappointed.First off were appetizers galore, set up in the kitchen. While sipping a glass of red wine (sorry, I didn’t write down the name) we enjoyed a variety of cheeses, Asiago, Taleggio, Pecorino Romano, Gorgonzola, Fontina and Ricotta Salata. Add to that a couple of unique spreads, one of olives and one of sun dried tomatoes. Bruschetta, of course, plus a variety of Italian meats, including Bresaola, Mortadella, Capicola, Prosciutto and Salami.

I could have a dinner of just appetizers, and with the broad variety available for tasting, I was happy right there. But the best was yet to come.

While we were enjoying the appetizers, chef Eric (the line chef) was whipping up a basil vinaigrette salad dressing in a good processor. It would be the dressing for the salad of mixed greens, pine nuts, fried prosciutto, artichokes, olives and parmesan chips that we would enjoy later.

And speaking of later, once we were done with the appetizers, the group was led to an elaborately decorated ball room in the Ritz, set up with tables in a large X pattern. The flowers and decorations were a nice addition, and with the low-lighting and candles on the table, created a romantic atmosphere, fitting for the Roman Holiday theme.

Following the salad was a course of Italian Wedding Soup. Featuring meatballs made of beef, veal and pork, we found the soup, much like everything else this evening, terrific.

A pasta course of penne noodles topped with a marinara was served family style along with the main course, Chicken Piccata. Knowing there were cannolis for desert (and they were some of the best I’ve ever had), I indulged in just one of the two eight-ounce chicken breasts. The Piccata sauce, rich with butter, white wine, lemon juice and capers, had a wonderful crisp tanginess with a creamy finish. Delicious.

Our only disappointment with the evening was that we hadn’t planned ahead to spend the night at the Ritz, taking time to enjoy the wine. Yes, we’d attend the class again, and pay our way this time.

Yellow Tomato Sauce

Cool weather has led to a tomato blight, so while the season hasn't been the best, I've been blessed with a nice crop of yellow tomatoes that reseeded themselves from last year.

So, I recreated a recipe from last summer - yellow tomato sauce with garlic and basil.

Roughly chop about 10 ripe yellow tomatoes of various sizes, mince six cloves of garlic and thinly slice a red onion. Heat about 1/4 cup of olive oil, add the onion and saute until very soft. Add the tomatoes and after they break down for few moments, add the garlic. Season well with salt and pepper. Cook, stirring occasionally for about 15 minutes over medium heat. Next, add a big splash of good white wine and a handful or two of sliced fresh basil. Then, add a parmesan rind. Simply cut the rind off of a blog of parmesan cheese and throw it in. This is what makes the sauce special. 

Cook for as long as you'd like - hours if you have the time, and stir occasionally. It will reduce and become sweeter and the flavors will concentrate the longer you cook. 

Serve over pasta, as a bruschetta spread or as a base for fish or chicken. Enjoy!

Lunch at The Hill

Wes and I are on a mini staycation and enjoying stellar late-summer weather. We decided to take advantage with a cafe lunch at The Hill.

I mentioned The Hill in my last post - despite a few ownership and name changes over the years, it remains a neighborhood institution. Small, but stately, fancy yet informal, trendy and traditional, it covers a lot of bases.

We started with a cup of their signature tomato bisque. Velvety, tart, flavorful, and not too heavy for a summer day. 

Next, we shared their open-faced tenderloin steak sandwich topped with melted Maytag bleu cheese. The rich, medium rare steak tops crispy white toast points, and the creamy, tangy bleu adds contrast and balance all at once. A glass of Echelon pinot noir was the perfect pairing to our lovely outdoor lunch. 

Lunching out on a day off is a glorious way to spend the time, and I encourage you to give it a try if it's not already part of your vacation repertoire. What are your favorite lunch spots?

Chicken stuffed with prosciutto and cheese

People who know me well know how much I love prosciutto. Like, a lot. Funny, I'm not really into ham, but a good imported Prosciutto di Parma will send me into a tailspin every time.

So, I use it a lot. Antipasti, with melon, in salads, pastas, soups, even stews. And these stuffed chicken breasts are one of my favorite ways to use prosciutto. My husband Wes, who is becoming an excellent cook, made these tonight and they were fabulous.

First, butterfly two trimmed boneless, skinless chicken breasts, or ask your butcher to butterfly them for you. Open them up and lay down a slice or two of good prosciutto. Add your favorite cheese --provolone, mozzarella or fontina melt well, or even a boursin-style cheese. This time we used Laughing Cow light wedges. Super processed, I know, but it doesn't drip all over your cookie sheet and is creamy, tasty and low calorie. Wes also added fresh basil leaves.

Close the chicken breasts like a book, tuck in the filling, secure with toothpicks if you feel like it and season with salt and pepper. Wes drizzled a bit of extra virgin olive oil over the top and sprinkled with whole wheat bread crumbs. Bake at 400-degrees for 20 minutes.

We served the chicken with sauteed green beans and cherry tomatoes from our garden, leftover farmstand corn kernels and more fresh basil.

Do you use prosciutto in your cooking? I welcome you to comment and share your ideas.

California Cruisin'

We're back from California, where we attended the annual Pebble Beach classic car extravaganza. The event offers an extraordinary array of beautiful cars and disposable wealth, but it's also a food festival in its own right. For whatever reason, car people tend to be food people, and Pebble never disappoints.

We attended the show courtesy of our friends at Mazda, who plan a smashing trip. We flew into Orange County and stayed at the fabulous Montage resort, above, where we lunched on a lovely plate of fruit, cheeses and nuts that awaited us in our room, then enjoyed an afternoon snack of icy fresh gazpacho with dungeness crab and meyer lemon oil, paired with a glass of crisp champagne. We followed that with an oceanside dinner at Studio, below, with friends Eddie and Kari.

I chose roasted Monterey calamari with baby arugula, parmesan and garlic aioli to start, and for my entree, John Dory fish with artichokes, english peas, mussels nage and semolina gnocchi, atop a velvety beurre blanc style sauce. Perfection. Dessert was pear tart in caramel paired with a pillow of rich mascapone ice cream.

Wes and Eddie had seared Maine diver sea scallops with spinach risotto, chanterelle mushrooms and port truffle sauce. Kari, a vegetarian, was presented a beautiful chef's special of onion tart with fennel, white bean puree wrapped in swiss chard and other delightful morsels. The photos, unfortunately, were a sad rendering of this fine meal, so won't be shown here. What can I say, I'm still learning.

The following day, we rose at dawn to drive Mazdaspeed 3s up to Monterey, stopping at Encino State Park for an alfresco meal of bean and veggie breakfast burritos, fruit and pastries. Then, we continued on to Villa Creek in charming, historic Paso Robles, where the focus is local, sustainable food prepared in a simple, rustic fashion.

Here, we dined on a sumptious prix fixe menu, starting with an amuse bouche of gazpacho shots, and family-style entrees of grilled salmon with strawberry salsa, string bean and sauteed mushrooms, as well as succulent spicy grilled flat iron steak, and an amazing heirloom tomato and mozzarella salad with basil and olive oil. This mixed salad was the star of this meal and the epitome of summer.

Lovely, slightly sweet and tart gazpacho shots.

Medium rare salmon fillets with the sweet bite of strawberry salsa, a unique pairing,
atop crisp green beans and trumpet mushrooms.

Savory, rich steak with heirloom tomato salsa.

Caprese, California style, featuring the best heirloom tomatoes I've had this season.

We ended this mid-day feast with the best dessert of the week: a mixed berry crisp with whipped cream. Fresh tart berries, lightly sweet cream and buttery, nutty crunchy bits. Homespun, yet sublime.

Once we arrived in Monterey, the feast continued. Highlights include a scallop and shrimp salad at Porta Bella's in Carmel, and, at the Clement hotel, chopped green salad with dungeness crab over greens, lemon zest, cornichons, sweet pea shoots, farm fresh egg and a romanesco style dressing. The perfect lunch for sitting by the bay and watching the dolphins.

Finally, in what's become an annual event and one of the hottest tickets of the weekend, our group walked to the Culinary Center of Monterey for a night of cooking and eating. Mazda hosts this terrific evening, and Chef Mary Pagan puts on an amazing spread for her amateur cooks. The evening came complete with a wine tasting, all local vintages paired specially with the cuisine.

We prepared a variety of dishes, including pork and lemongrass potstickers, deconstructed chicken wontons, tomato and goat cheese risotto cakes with tomato and cilantro chutney, Salinas Valley greens in a tomato vase with Asiago doilies, paella Valenciana, Korean BBQ ribeye on sugar cane skewers, homemade pizzas and handmade truffles.

Deconstructed chicken wontons.

Me and a fabulous chef skewering steak onto sugar cane.

It was all delicious, fun, enlightening and a little frenetic. The center's talented chefs set up multiple stations in their very well-equipped kitchens and we did as much or as little cooking as we wanted. We sauteed, rolled, stuffed, dredged, and skewered, then ate the results. I finally learned to shape and make a decent dumpling, wrap a spring roll properly and stuff a risotto cake. For me, it was a little slice of heaven, with a side of bliss.

The main kitchen. One of several.

Doling out rice noodles into spring rolls. Apparently it requires intense concentration.

Shaping the perfect spring roll. This is sticky business.

Rolling the potsticker dough. Fun!

If all this weren't enough, the evening also featured a guest appearance from Mazda racecar driver Patrick Dempsey, aka McDreamy on Grey's Anatomy. Funny, charming and yes, as dreamy in person. Plus, willing to cook pizza.

Patrick shapes the dough with Chef Mary Pagan. Below, with Wes.

Finally, on our last day, our tastebuds sated and tired, we met friends Heather, Jeremy, Thom and Patti for breakfast at the hotel. Preparing to order standard eggs and bacon, Heather instead turned me onto a fantastic new favorite: egg white scramble with sliced chicken-apple sausage, fresh spinach, diced tomato and local artichokes, topped with melted cheddar cheese, with a side of whole wheat and mixed berries. So good, and it kept me satisfied through a long day of travel. Can't wait to make this again and again in my own kitchen.

So we're back, exhausted and full of memories of great food with great people. Oh yeah, and the cars weren't so bad, either.