Thursday, July 16, 2020

Covid Cafe: Lamb Meatballs + Raw Beet Salad Redux

 Always enough 
We've been picking these Row 7 Centercut Squash when they're small and sweet. A couple of them, a cuke, and an apple make for a refreshing raw salad each day. Sometime we add a handful of toasted crushed pecans.

All good things to the chefs of Covid Cafe. A couple days ago we were pondering making this Raw Beet Salad and so we did. Fresh and not as sweet as cooked beets. It's worth noting we didn't have the raw fennel it called for, but not having an ingredient never stops me. I used the food processor to break down the beets and added some other garden herbs along with the parsley. A sprinkle of feta wouldn't be out of place on top.

Spicy Broiled Lamb Meatballs
Remember I was also defrosting some ground lamb to make the meatballs from My Body My Kitchen. Meatballs are dead easy. Start with whatever ground meat you like and mince things to mix in. Egg and spices complete the plan. I followed this recipe pretty closely, using just one pound of ground lamb, and didn't add breadcrumbs.

2 Lbs Ground Lamb
1 Cup Breadcrumbs
1/4 Cup Fresh Parsley, chopped
2 Eggs
1 Cup Red Onion, finely chopped
4 Cloves Garlic, minced
1 Tbsp Ground Cumin
1 Tsp Smoked Paprika
1 Tsp Dried Thyme
1 Tsp Black Pepper
1 Tsp Red Pepper Flakes
Salt to taste

His broil time might be a bit long for lamb, which we like pink, but otherwise a nice direct process. Don't be afraid to buy whole cumin and toast it before grinding with a mortar and pestle. It makes a significant flavorful difference.

1. In a large bowl combine all the ingredients. Using your hands, mix until well combined. Tip: Refrigerate the meat mixture to help them retain their shape when formed into balls.

2. Preheat your broiler and place the rack on the highest level closest to the broiler. Alternatively, preheat the oven to 400F.

3. Prepare a baking sheet covered with parchment paper or lightly greased foil.

4. Form the meat into meatballs by pinching off pieces of meat and rolling into 1 1/2-inch balls; about 2 tablespoons of meat. Cover your hands with water or cooking oil to prevent the meat from sticking to your hands. Place the balls into the prepared baking sheet. Makes about 24 meatballs.

5. Place the baking sheet under the broiler. Broil meatballs for 12 to 18 minutes OR roast for 20 to 25 minutes until meatballs are golden brown and fully cooked through. Occasionally, turn/roll the meatballs while cooking. Serve warm.

 I made a little tzatziki with our garden cukes to accompany. Lots of recipes online here.

A sustaining summer first meal before heading back to the garden...


Bruno Mars
(it's old but it's still good)

  Dustin's two-pound tomato
becomes a breakfast BLT
He notes: lock-down cuisine hasn't been half bad.

Soon the City

Soon the summer
Now the pleasant purgatory
Of spring is over,

Soon the choking
In the city

On the fire escapes
In a sleeveless T-shirt
Smoking a cigar

In tune with the tremor
Of the mindless yellow
Commercial traffic

Moving in the city,
Where no one really
Buys a car,

Or otherwise,
Where we will,

As Rilke said we would
Where we will
Wake, read, write

Long letters
And in the avenues
Wander restlessly

To and fro
On foot in
The humidity,

Where soon I’ll shower, dress,
Take the dog out for a piss,
And mail this.

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