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.

A Cake Post: Double Chocolate Cake for T. And me.

I’ve come to the conclusion that if I’m going to be a serious home cook, it’s time to learn to bake. It's time to become a person who can bake a nice, comforting loaf of bread, a batch of great cookies, or a birthday cake.

But here’s the thing: I don’t bake. I flip past the breads and desserts in cookbooks and cooking magazines. I didn’t even have an Easy-Bake oven as a girl. This is one life skill I haven't yet mastered.

So, I bought an excellent cookbook on breadmaking, made homemade pizza dough, and –drum roll– bought a Kitchen-Aid mixer. I’m quite sure this is a rite of passage that I missed along the way, because no other single act has made me feel more like an adult in the kitchen.

In another rite of passage, my stepson T. turned 13 last weekend. I couldn’t think of a better occasion to bake a cake – a genuine made-with-love-from-scratch cake. It didn’t matter that I didn’t have a whole lot of time for such endeavors at that moment. Or that I’ve been fighting excruciating back pain for the last month (much better now, thanks for asking).

And, between you and me, T. really isn’t even a huge fan of cake. He’d rather have a cookie or some ice cream. But, I was not to be stopped. It was the principle of the thing, and it was time to bake.

Choosing the recipe was simple. I’ve had my eye on Kelsey The Naptime Chef’s award-winning Chocolate Bundt Cake. And I paired it with the frosting from Chocolate Dump-it Cake, by Amanda Hesser’s mother.

I stocked up on fresh baking powder and soda, bought gourmet cocoa powder and put out two eggs to come to room temperature (this much I know). Then, at the last second, we ran out to buy a bundt pan, because as a non-baker, of course I didn’t have one. Next, Wes brewed some coffee – decaf, for the recipe, and we poured a glass of wine for ourselves. And set out to make some cake.

I sifted the dry ingredients into a bowl, then added the sour milk (one cup of room-temperature whole milk mixed with one teaspoon white vinegar; allow to sit for 10 minutes), the coffee and the other wet ingredients into the Kitchen-Aid. So far so good. I combined the dry ingredients slowly into the mixer, like all the recipes recommend, enjoying the hum of the machine, watching for it to turn into a smooth, glossy batter.

It worked! Yes, it took me 40 minutes to get the batter in the oven – twice as long as it should have, and, yes, I was completely wiped out when we were done, but that’s not the point. I wondered what took me so long.

The next day, we threw a little surprise party for T, and my little guy, who stole my heart from day one – was suitably surprised.

The cake? Sophisticated, dense and deeply chocolately, with a soft blanket of tangy, sweet icing. Pretty sure it was a hit. Try it yourself and tell me what you think.

So now, the boy is a teenager. And I’m on my way to becoming a baker.

Clean Eating Magazine Reader Recipe Testing

As you might have read here, I recently started serving as a reader recipe tester for Clean Eating magazine. I really like this publication. Their editors are committed to healthy eats, but still love good cooking and good food.

A few months back, I tested about five recipes, and they used one of my comments on their web site. Check it out!

If you're into healthy eating, or just want to learn more, I highly encourage you to pick up the May/June issue and try a few recipes yourself. Let me know what you think!

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.

Barramundi with Lemon, Garlic and White Wine Sauce

So, it's been a while. Quite a long while, actually. It's a little embarrassing. 

And yes, the usual excuses apply. Long work days, business travel, no time to plan, shop or cook -- much less photograph, write and post. When I've found my way to the kitchen, I've relied on standbys -- meals you've read about here, or, frankly, meals that just aren't blog-worthy. 

I've learned that for me, blogging is a little like exercising: when I drift away from my routine, I have to really push myself to get out there again. So, I'm pushing. Easing back into the kitchen, trying to get creative, planning menus.

I started slowly. You know, walking before I run. And, honestly, since my actual exercise routine has also been somewhat neglected these past weeks, I was thinking about something light. Something spring-like.

At first, I was thinking salmon. But then, at my local market, I saw something new to me: Barramundi. A sturdy white fish that apparently boasts as many Omega-3 fatty acids as salmon. Or so says Dr. Oz. And my fishmonger.

I was intrigued. At home, I unwrapped my catch, sprinkled on some sea salt and freshly crushed black pepper, and allowed it to sit for a bit. Meanwhile, Wes prepped a green salad and some roasted grape tomatoes with olive oil, salt, pepper and a bit of grated parmesan. 

I poured olive oil into an enamelled cast iron skillet, patiently waited it for it to get hot, and slid in the fillets. It sizzled comfortingly, a familiar, welcome sound. About five minutes later, as the sides of the fish began to whiten more brightly and I could tell they wouldn't stick to the pan, I flipped and waited another few minutes. 

Then, I slipped the fillets onto a platter, tucked a minced garlic clove, a tablespoon of chopped lemon thyme and the zest and juice of a Meyer lemon into the pan, and deglazed with a big splash of dry white wine. Another satisfying sizzle. A final step: a small pat of butter, enough to give the sauce a little depth and a silky finish. Swirled it around a few times -- done.

I plated, drizzled some sauce atop the fillets and tried my new find. Barramundi is mild and meaty, with a texture and flavor resembling halibut. I learned it should be well seasoned and can stand up to strong, hearty ingredients and sauces. And I discovered a new find for my repertoire.

Truly, a simple dish. But a great start. I think I'm finding my stride again. Next up, that nice long run...

Silky Shallot Soup with Crispy Pancetta

For the last few years, I have been engaged in a wonderful relationship with shallots. I've found their sweet, sophisticated flavor has improved my cooking immensely, and they have, in many cases, replaced onions in my kitchen.

When food52 recently chose onion or garlic soup for one of its contests, I considered French onion soup, a garlic chorizo soup (need to pursue this idea one day), but then, it became apparent that I needed to create a shallot soup. It's unique -- certainly not something I've seen in cookbooks or restaurant menus -- and it fits my cooking sensibility right now.

This light-bodied soup contrasts the delicate profile of shallots with earthy rosemary and a touch of cream for a velvety texture. Top with pancetta and frizzled shallots for a burst of salty crispness and to echo the soup's essence. The end result is a subtle, yet intensely flavored dish.

Serve this silky brew as a first course for beef or chicken dishes, or as a main course with the obligatory crisp green salad and crusty bread.

Note: this recipe was a food52 Editors' Pick.

Silky Shallot Soup with Crispy Pancetta

Serves 4-6

1 tablespoon olive oil
3 tablespoons butter
5 cups shallots, thinly sliced, plus a half cup
Salt, pepper and crushed red pepper, to taste
1 bay leaf
2 cloves garlic, minced
1/2 tablespoon rosemary, minced
1/2 cup dry white wine
20 ounces good quality chicken stock
1/4 cup heavy cream
5 1/2 inch slices pancetta, cubed

Heat olive oil and butter in a large soup pot over medium, add 5 cups shallots, sweat until soft for several minutes.

Add salt, pepper, crushed red pepper and bay leaf. Cook until golden and beginning to caramelize, stirring often, about 20 minutes. Add garlic and rosemary.

After another five minutes or so, deglaze with wine and reduce. Add chicken stock and simmer for at least 10 minutes, longer if you have the time. Remove bay leaf.

Meantime, saute pancetta in a stainless steel pan until crisp. Remove with a slotted spoon and drain on paper towels. Add remaining 1/2 cup shallots to pancetta fat and cook until crisp. Place on paper towels.

Remove soup from heat and puree with an immersion blender or in a food processor. Stir in cream and serve, topped with pancetta and frizzled shallots.

Gingery Turkey Meatball Soup with Spinach and Tomatoes

When it's cold and blustery, as it is just about all over the country these days, I head to the kitchen to fire up a big pot of soup. Warming, soothing and comforting, a steamy bowl of soup eases the indignity of winter's grey, sodden days.

This rendition blends the concept of Italian Wedding Soup with Asian flavors such as ginger, sesame oil and spicy sriracha, to create an entirely new dish. The result is an assertive, vegetable laden broth with a burst of citrus and a streak of heat, studded with savory, tender meatballs. 

Gingery Turkey Meatball Soup with Spinach and Tomatoes

Serves 8-10

For Soup:

2 tablespoons canola oil

2 large carrots, diced
2 stalks celery, diced
1 heaping cup of shallots, sliced thinly
4 cloves garlic, minced
Sea or Kosher salt and freshly ground black pepper
2 tablespoons freshly grated ginger
1 teaspoon sriracha
1/4 cup fresh basil, minced
1/4 cup fresh cilantro, minced

64 ounces good quality chicken stock
Zest of half a lime
Zest of half a lemon, preferably Meyer

5 oz. baby spinach leaves

1 cup grape tomatoes, sliced in half

For Meatballs:
2 tablespoons freshly grated ginger
2 cloves garlic, minced
1 shallot, minced
1/2 teaspoon sriracha
2 teaspoons sesame oil
3 tablespoons fresh basil, minced
3 tablespoons fresh cilantro, minced
Zest of half a lime
Zest of half a lemon, preferably Meyer
3/4 cup bread crumbs (I used whole wheat)
1.25 pounds ground turkey

1/2 pound ditalini, cooked al dente

For soup: In a large stock or soup pot, saute celery and carrots over medium heat for about five minutes. Add shallots and continue to cook, until vegetables begin to soften. Season with salt and pepper to taste. Add garlic, stirring often.

After another 10 minutes, add ginger, sriracha, basil and cilantro. Combine well and add stock. Allow to simmer while you prepare meatballs. 

For meatballs: In a large bowl, add ginger, garlic, shallot, sriracha, sesame oil, basil, cilantro, lime and lemon zest. Combine well, then stir in breadcrumbs. Add ground turkey and fold until combined. Shape into 1.5-inch meatballs and drop into soup.

Gently stir in tomatoes and spinach and let soup to simmer until meatballs are cooked, about 20 minutes. Just before serving, add lime and lemon zest. 

In the meantime, cook ditalini in boiling salted water until very al dente, usually at least three minutes less then the package calls for, and add a small handful of pasta to each bowl when serving. Store leftover pasta separately from soup to preserve texture.