My cousin Bubbles and I have a running dialog about what we’re making for dinner. The other day she mentioned meatballs and then told me that she seldom makes them anymore because she has a friend who, while claiming not to be a cook, makes the most superb rendition of this true comfort food. I, on the other hand, am a huge fan of these lovely little pillows of meat, almost inevitably encased in a delicious sauce. I love to try various versions of the meatball using pork or lamb, beef or a combination of ingredients. However on the night I made this wonderfully aromatic Moroccan dish, I had singled out a package of Organic Beef for use in that night’s dinner. And you’d be amazed how few recipes call for beef alone. This one did and it allowed me another indulgence, one I’d been keen to explore.
Meeting the Producers and Cooks in Paris - A tasting of French cheese, charcuterie, wines & produce in Paris on the rue du Nil, home of Frenchie restaurant & Terroirs d'Avenir.
5 hours ago