Thursday, February 5, 2015

12 Best Meatball Recipes of All Time

         New York loves its meatballs.  There are now no less than 6 Meatball Shops alone and on the Upper West Side, if you can’t get into the one there, Nicky Meatball’s “Polpette” (that’s meatball in Italian) is a couple doors away.  The meatball exists in some form or other in virtually every cuisine in the world.  They’re made of every conceivable protein from chicken to buffalo and there are a sizeable number of recipes with no meat in the balls at all.  Instead they’re made of mushrooms or walnuts or even just bread.  In the last five years, meatballs have been a staple on Chewing the Fat.  I’ve made Vietnamese Meatballs, Moroccan Meatballs, Sicillian Meatballs. I’ve made them into Stroganoff and into Soup.  And their appeal has never waned.  They’re among the most popular posts on the blog. So I thought it would be fun to collect links to our 12 Best!  Which one will you try first?  In ascending order, here goes:

Monday, February 2, 2015

Anthony Bourdain's (Cream of) Mushroom Soup

         Anthony Bourdain is an astonishingly good food writer, right up there with MLK Fisher in my book.  Before he became a familiar figure on Television and the star of his former show “Anthony Bourdain: No Reservations” and “The Layover” and his current one on CNN “Anthony Bourdain: Parts Unknown”, he authored a book called “Kitchen Confidential: Adventures in the Culinary Underbelly” (Bloomsbury Books 2000).  It’s a wonder he wasn’t completely ostracized by the culinary community because the book exposed all kinds of dirty little secrets of the restaurant trade.  The book was an outgrowth of an article he wrote in The New Yorker entitled “Don’t Eat Before Reading This”.  He’s been churning out articles, essays and books ever since. He wasn’t always a writer. He was first and foremost a cook. For years Bourdain was the Executive chef at a New York bistro called Brasserie Les Halles. In 2004, he put together “Anthony Bourdain’s Les Halles Cookbook” (Bloomsbury 2004).  This is a very long way around to tell you that this where I found this phenomenal recipe.  It’s for a mushroom soup that, were it not for a significant quantity of butter, be dairy-free and yet the creamiest mushroom soup I have ever eaten. As long as you’ve got a blender and about an hour to make it, you’re in for a treat.