MeatballsIn a large bowl, blend:
1 pound Ground Beef
1/2 cup Breadcrumbs
1/4 cup Italian Flat Leaf Parsley, minced
1 teaspoon Dill, dried (or 2 teaspoons, fresh)
1 Tablespoon Onion, minced (or reconstituted dried)
1 teaspoon Salt
1/2 teaspoon Black Pepper, ground
1/8 teaspoon Nutmeg, ground
Mix as well as you can with a spoon, then finish blending by hand.
Form meat into 2-inch balls and set aside.
In a cast iron skillet, over medium heat, fry meatballs in a little bit of vegetable oil - adding more to the pan, as needed.
Brown meatballs on all sides, then drain on paper towels.
At this point, you can separate the meatball and freeze some of them.
Red Wine Mushroom Sauce
1 Shallot, minced
8 ounces White Mushrooms, sliced
Continue to stir until Mushrooms begin to release liquid.
Then add 3 Tablespoons Flour and stir until absorbed.
1 cup Red Wine
1 cup Beef Broth
1 Tablespoon Parisien Bonnes Herbes
Salt and Pepper, to taste
Continue to whisk until sauce is thick and bubbly, then add Meatballs and stir until heated through, then stir in 1 teaspoon Beef Demi-Glace.
Buttered Egg NoodlesCook 1/2 pound Egg Noodles according to package directions, drain and toss with 1 Tablespoon Butter.
Place in a pasta bowl and spoon Meatballs, sauce, and Mushrooms over buttered noodles.
Place in a large skillet filled with about 1-inch of water.
Place over medium heat.
Clean one bunch of Asparagus, snapping off the ends.
Squeeze juice of 1/4 Lemon.
Sprinkle with Salt, Pepper, and Parisien Bonnes Herbes.
Cover with lid and steam for about 15 minutes.
I made this bread from a King Arthur Flour mix. It couldn't have been easier and it turned out perfectly.
|Monarch Butterflies ~ Ellwood Butterfly Preserve ~ Goleta, California|