Grilled Oysters with Warm Mignonette

Posted on May 7, 2013 by admin

Grilled Oysters - Meatballs&Milkshakes

I love oysters, and I think the best ones I ever had were in California at Hog Island, where we ate them right after they were pulled from the cold water. We can’t get them quite like that here in NY, but these are pretty close to being that good. If you’re not a master shucker, these make it much easier to open them as well because the cooking helps to pop them open. The spicy mignonette-like sauce is a great foil for the salty oysters.

Grilled (or Baked) Oysters

1 shallot, minced

2 garlic cloves, minced

1/4-1/2 teaspoon chili flakes

1/4 cup extra virgin olive oil

Zest and juice of 1 lemon

1 teaspoon parsley, minced

12 oysters

Place the oysters on a grill or a baking sheet in a 400 degree oven with the flatter side up. Meanwhile, combine the shallot, garlic, chili flakes and olive oil in a small saucepan. Cook for a few minutes until the shallot softens. Add the rest of the ingredients and stir to combine. Remove from the heat.

Once the oysters start opening or losing some of their liquid, remove from the grill or oven. Hold each oyster in a towel or with an oven mitt (be careful because the oyster and the liquid inside is very hot), and slide a knife in the opening. If you have trouble finding an opening, try the hinge end of the oyster. Once you have the oyster in the opening, twist the knife to pop the top off without pushing forward. Be careful not to get pieces of shell in the oysters or to lose too much of the liquid.

Serve the oysters with the sauce in a ramekin or drizzled on the oysters.

Grilled Oysters - Meatballs&Milkshakes

Categories: Appetizer, M&M Favorites, Shellfish | Tags: , , , , , , , , | 3 Comments

2- Year Blogiversary!

Posted on May 1, 2013 by admin

Meatballs&Milkshakes

It’s been two years of M&M! I can’t believe the blogiversary managed to sneak up on me again, but it’s been quite a year! Here are a couple of my favorite recipes from the year, hope you enjoy them and thanks for following the blog this year!

White Wine Sangria - Meatballs&Milkshakes

White Wine Sangria

One of my favorite springtime drinks, this sangria is made with a fruity white wine, strawberries, and mango. Cheers!

Bay Scalloop Crudo with Tangerine - Meatballs&Milkshakes

Bay Scallop Crudo with Tangerine

I love crudo because the freshness of the uncooked seafood really comes through. This one has sweet bay scallops with tangy tangerine.

Delicata Squash Ravioli - Meatballs&Milkshakes

Delicata Squash Ravioli

Ravioli are always a hit, and this is perfect for squash season. Slightly sweet from the honey and nutmeg, slightly salty from the cheeses, it’s a perfect primo!

Squash Blossom Risotto - Meatballs&Milkshakes

Squash Blossom Risotto

If you’re not feeling pasta, you can always start with a lovely springtime risotto.  It’s super easy to make, don’t be intimidated!

BBQ Sauce - Meatballs&Milkshakes

Homemade BBQ Sauce

A good sauce is the key to flavorful BBQ, and as we enter the BBQ season, I will definitely be whipping up a batch of this go-to sauce!

Ginger Glazed Salmon - Meatballs&Milkshakes

Ginger Glazed Salmon

This was one of my favorite recipes that I created this year, and it’s been a weeknight go-to recipe all year long. In fact, I just made it again last week!

Citrus Salad - Meatballs & Milkshakes

Citrus Salad with Rosemary

A bright citrus salad was perfect during the snowy and cold winter to brighten my day!

Lemon Bars - Meatballs & Milkshakes

Lemon Bars

These are a quintessential summer treat and I’m looking forward to lots of BBQs and lots of lemon bars!

Strawberry Tart - Meatballs&Milkshakes

 

Strawberry Tart

And in a final celebratory moment, I will leave you with my all-time favorite dessert– the strawberry tart. It doesn’t get any more perfect!

Categories: Recipe Round Up | Tags: , , , , , , , , , | 7 Comments

Tuna Frittata

Posted on April 22, 2013 by admin

Tuna Frittata - Meatballs&Milkshakes

I admit this recipe sounds a little strange. Canned tuna combined with eggs doesn’t really sound like something I want to eat. But somehow, it becomes something much better than it’s parts. The sweetness from the onions and the tangy, salty bite from the anchovies really makes this a memorable brunch or breakfast, and I bet you’ll keep coming back to this one.

Tuna Frittata

3 eggs

1 can Italian tuna in olive oil

3 anchovies

1/2 onion, minced

2 garlic cloves, minced

1/4 cup milk

1/2 cup grape tomatoes, halved

2 tablespoons parsley, chopped

1 tablespoon chives, chopped

1 tablespoon thyme, leaves removed from stems

Saute the onion, garlic, and anchovies in two tablespoons olive oil  in a non-stick frying pan until translucent and softened, about 2 minutes. Meanwhile, combine the eggs, milk, and tuna in a bowl and flake apart the tuna. Season both with salt and pepper. Add the egg mixture to the frying pan and stir to combine with the onion mixture. Sprinkle the tomatoes and herbs over the top and when the edges start to set, move to a 375 degree oven for about 20 minutes or until the top looks cooked though. Allow to rest for a couple minutes until it sets up before cutting slices.

Categories: Breakfast, Eggs, Fish, Italian | Tags: , , , , , , , , , , , , , | 4 Comments

Strawberry Mango Fruit Roll-ups

Posted on April 12, 2013 by admin

Strawberry Mango Fruit Roll-ups - Meatballs&Milkshakes

I’ve always been a big fan of fruit roll-ups, even though it’s somewhat embarrassing to admit. They are a guilty pleasure from when I was a kid, so when I saw how easy it was to make them at home, I was intrigued. To be fair, these are really more like the healthy fruit leathers from health stores, but I loved them nonetheless. And they are so easy, I can’t wait to try other flavors.

Strawberry Mango Fruit Roll-ups

1 1/2 pints strawberries, hulled

1 mango, diced

1 tablespoon honey (to taste)

1/2 teaspoon salt

Puree all ingredients in a food processor until completely smooth. You can strain out the strawberry seeds if you like, but it’s not necessary. Put two Silpats on baking sheets and pour the mixture onto them. Spread them out into a thin layer. If you can see the Silpat through the puree in spots, it will become dried and flaky before the rest is done so make sure you cover them with more puree.

Bake at the lowest setting your oven will do, I baked them at 270 degrees for 3 hours, but it depends on how thick your puree is. Bake until they are drier and you can start to peel them off the edge. Let cool and cut into roll-ups with kitchen shears.

Strawberry Mango Fruit Roll-ups - Meatballs&Milkshakes

Categories: Dessert, Lunch, M&M Favorites | Tags: , , , , , , , | 6 Comments

Turkey Meatballs with Braised Kale and Lemon

Posted on April 6, 2013 by admin

Turkey Meatballs with Braised Kale and Lemons - Meatballs&Milkshakes

Originally I found a recipe for gluten-free meatballs that used a yakitori technique of cooking part of the meat and then stirring it into the rest of the uncooked meat to then form balls. This was supposed to keep them light without the use of breadcrumbs. I have to say, my attempt at this failed miserably. And once again, I became convinced that meatballs just have to have breadcrumbs, no question. That tip goes in my top 10 list of things people should learn when entering the kitchen.

I tweaked the recipe a bit and I think this is a much more successful version and definitely worth a go. It’s that time of year when we can’t wait for the spring produce, but it’s not all in the market yet. This combines the brightness of spring from the lemons with the earthiness of kale, and it perfumes the kitchen while it braises.

Turkey Meatballs with Braised Tuscan Kale and Lemon

1 pound ground turkey

1/2 cup fresh breadcrumbs

2 tablespoons milk

2 shallots, minced

2 garlic cloves, minced

2 scallions, chopped

2 tablespoons red pepper flakes

2 cups chicken stock

2 lemons, sliced thinly

1 bunch Tuscan kale, sliced into thin ribbons

Saute half the shallots with the garlic, scallions, and red pepper flakes until softened, about 2 minutes. Remove to a large bowl. In a small bowl, combine the milk and breadcrumbs and allow them to sit for a minute. Add to the large bowl along with the turkey meat and some salt and pepper. Combine and form small 1″ meatballs. Saute on all sides in a little olive oil until browned. Remove to a plate.

Add the remaining shallot and the lemon slices and allow to saute together for 4-5 minutes, until softened and browned. Return the meatballs to the pan along with the chicken stock and kale. Allow to simmer together for 10-15 minutes, until the meatballs are cooked through and the kale has wilted.

Turkey Meatballs with Braised Kale and Lemons - Meatballs&Milkshakes

Categories: Italian, Meatballs, Soup | Tags: , , , , , , , , , , , , | 5 Comments

Kale and Goat Cheese Frittata

Posted on April 1, 2013 by admin

A frittata is the Italian version of an omelette, but much more forgiving to make. They’re also great if you’re trying to feed a couple people, because you can make a big one and you don’t have to stand over the stove for too long. They start stove-top and then move into the oven to finish cooking. In the summer when I don’t want to heat up the whole place by using the oven, I sometimes just put a lid over the frying pan to create some convection heat. This is perfect for a hungry two people, but if you double it, it could easily be part of a larger breakfast for 6.

Kale and Goat Cheese Frittata

3 eggs, beaten

1/4 cup milk

1 cup kale, sliced into thin ribbons

1/2 small onion or 1/4 large onion, minced

1 tablespoon fresh thyme leaves

1 1/2 ounces goat cheese

Saute the onion in a tablespoon of olive oil until softened, about 2 minutes. Season with salt and pepper and the thyme leaves. In a bowl, combine the eggs and milk and a pinch of salt. Reduce heat to low on the stove, so the eggs don’t brown. Pour eggs into the pan and stir to combine with the onion. (If you do not combine them, the onions will most likely burn on the bottom of the pan).

Once the edges start to solidify, move the pan to a 375 degree oven or cover with a lid. When the top looks cooked through, sprinkle with goat cheese and kale and allow the kale to wilt, about 5 minutes. Remove from heat and allow to cool for a few minutes before cutting into slices.

Kale and Goat Cheese Frittata - Meatballs&Milkshakes

Categories: Breakfast, Eggs, Italian | Tags: , , , , , , , , , | Leave a comment

Strawberry Kale Smoothie

Posted on March 21, 2013 by admin

Strawberry Kale Smoothie - Meatballs&Milkshakes

I love a good smoothie, and I make many varieties of this one depending on what I have in the fridge and freezer. I’m not averse to throwing in some frozen fruit, but obviously fresh is better. The addition of kale gives this smoothie some extra fiber and vitamins.

Strawberry Kale Smoothie

1/2 apple, cut into large pieces

1 cup strawberries, hulled

1/2 cup frozen blueberries (fresh would be better, but too expensive this time of year)

1/2 cup orange juice

1/4 cup nonfat greek yogurt

1 tablespoon honey

3 leaves of kale, stems removed

Combine all ingredients in blender and blend until completely combined. Garnish with strawberries.

Strawberry Kale Smoothie - Meatballs&Milkshakes

Categories: Beverages, Breakfast | Tags: , , , , , , , , , | 1 Comment

Eggplant Rollatini Reinvented

Posted on March 18, 2013 by admin

Eggplant Rollatini - Meatballs&Milkshakes

I’m not a big fan of ricotta. I never have been. There are lots of things I used to stay away from because they had ricotta, although now I’m not quite as serious about it. I still don’t eat lasagna with ricotta, or anything that looks like it was made with the mass market supermarket ricotta that comes in huge tubs. And I generally substitute goat cheese whenever I see a recipe calling for it (except of course in gnocchi or gnudi where I would use a good local brand).  Hence the goat cheese in these eggplant roll-ups. I also decided to keep it healthier and chose not to fry the eggplant. Honestly, I really don’t think you can tell with the exception that it seems a little lighter than your typical red sauce joint’s rollatini. Try it out, I don’t think you’ll be disappointed.

Eggplant Rollatini

1 eggplant, sliced thinly lengthwise

1 cup goat cheese

1/4 cup milk

1 tablespoon salt

2 garlic cloves minced finely or grated

1 teaspoon oregano, dried or minced fresh

4 tablespoons olive oil

2 cups marinara sauce, homemade or your favorite store-bought

Brush the eggplant slices on both sides with half the olive oil and lay out on a baking sheet. Bake at 350 degrees for 15 minutes, until they start to brown a little (but be careful not to burn them because you still want them to be pliable). Remove and let cool.

Meanwhile, heat the marinara sauce. Spoon a couple tablespoons onto the bottom of a baking dish to just cover the bottom. In a bowl, combine the goat cheese, milk, garlic, salt, oregano, and the remaining olive oil. Stir through until combined. Taste to make sure the balance is correct. Spoon some onto each eggplant slice, smearing along the length of each slice to give each a light covering. It can be overwhelmingly cheesy if you are too heavy handed with the filling. Roll each slice and place in the baking dish. Cover with the remaining marinara and bake at 350 degrees for 15-20 minutes, until just bubbling and heated through.

Eggplant Rollatini - Meatballs&Milkshakes

Categories: Italian, Vegetable, Vegetarian | Tags: , , , , , , , , , | 7 Comments

Sweet Potato Hummus

Posted on March 15, 2013 by admin

Sweet Potato Hummus - Meatballs&Milkshakes

This idea spawned from an excess of sweet potatoes in the fridge and a recipe I happened to have pinned from Whole Living. Their version was so healthy though, that I thought it wasn’t going to stop my craving for hummus. Initially, the sweet potato just absorbed all the flavorings and left the hummus rather bland. I kept tweaking until it tasted good enough to give my edamame hummus some competition.

Sweet Potato Hummus

1 large sweet potato, about 1.5 pounds, cut into 1″ cubes

1 can chickpeas

1/2 cup tahini

1/2 cup lemon juice (about 2 lemons)

2 tablespoons salt

1/2 cup extra virgin olive oil

3 garlic cloves

2 tablespoons paprika

1 tablespoon cumin

1 teaspoon aleppo pepper or chili pepper (to taste)

Boil the sweet potatoes in heavily salted water for about 10 minutes, until soft. Drain and transfer to a food processor. Add the rest of the ingredients and blend.

If it’s too thick, you can thin it out with more olive oil or lemon juice, depending on which way you want the flavor to go. If you like it as is, water is always a neutral way to thin it out. I generally roast my garlic or saute in a little olive oil because I don’t like the flavor of raw garlic, but most people probably enjoy it so I’ve listed raw garlic here.

Serve with pita triangles, crackers, or crudite.

Sweet Potato Hummus - Meatballs&Milkshakes

Categories: Appetizer, Vegetarian | Tags: , , , , , , , , , , | Leave a comment

Italian Menu for Spring

Posted on March 11, 2013 by admin

Bay Scallop Crudo with Tangerine - Meatballs&Milkshakes

Spring is an exciting time of year– new vegetables and herbs at the farmer’s market, fruit is finally back in a meaningful way, and there is always the possibility of eating outside. While it’s still early and we can still get decent citrus, I love this Bay Scallop Crudo with Tangerine to start off a meal. It has the right balance of tart and sweet, perfectly complementing the sweet, tender bay  scallops. You can always do this with regular scallops as well.

Squash Blossom Risotto - Meatballs&Milkshakes

When squash blossoms come back into season, I love to use them in everything because they give such a festive, fancy feel. My favorites are this Squash Blossom Risotto or my Squash Blossom Pesto Pizza.

Thyme Roasted Tomatoes - Meatballs&Milkshakes

Unfortunately, tomatoes don’t really come into season until long after I feel like eating them. In the meantime, I make these Roasted Thyme Cherry Tomatoes in great big batches to toss with pasta, add sauce to roasted chicken, or spoon over crusty bread for these crostini.

Spicy Crab Pasta - Meatballs&Milkshakes

And when I’m looking for a nice light pasta, this Spicy Crab Pasta is absolutely perfect. A little heat from the chili flakes and the sweet crab pair perfectly with a delicate egg pasta.

Categories: Recipe Round Up | Tags: , , , , , , , , , , , , , , , , , , , , | 1 Comment