Who's the Baketard?

Why Baketard? Love to cook, hate to bake. Despite having gone to cooking school and working in some top kitchens, I never learned the baking side of things. I'm building my baking and photography skills, while sharing recipes that rock my world in the mean time.

420 A.O.C. Wine Bar al fresco amalfi coast american flavors andaluca andrew carmellini andrew friedman animal appetizer appetizers apple apples arancello armagnac asian asian fried chicken aubergine australian gourmet traveller authentic babyback ribs bananas banoffe barbecue beef blood orange bloody mary bone marrow braise Branzino bread breakfast brine brunch budino buttered pecans butterscotch cabbage rolls cacao caciocavello cafe juanita cake canape capers cheese chef chef mcdang chicken chile chiles chilled soup chilli chimchurri china chinese chinese food chinese sausage Chorizo citrus city grocery cocktails Coconut Cold Appetizer connie green cook italy cookbook cooking with italian grandmothers crab cranberry sauce croxetti curry curry leaves cypress grove danny bowien david thompson dean fearing deborah snyder demi dessert dolci dorie greenspan doughnut duck duck egg duck fat dumplings easter eggplant Emeril Emeril Lagasse. Shuksan Every Grain of Rice feenies foie gras fonduta fontina frangipane fried fried chicken fried rice Fritters frozen dessert fuchsia dunlop gingerboy giorgio locatelli gluten free gnocchi goat cheese Gorgonzola Dolce gourmet traveller Grand Marnier greek green bean casserole Guinea Hen ham hawker holly smith Indian indonesian italian italian sausage italy Japanese eel jessica theroux john currence jon shook katie caldesi korean korean fried chicken la tur lamb laurent tourondel lever house limoncello lucques lucy lean made in america made in italy Made in Sicily malaysian marissa guggiana marmalade mascarpone matt molina meatballs Mexican mint mission chinese food mole mondeghini morels mozza mustard festival nancy silverton nettle nettles new york times noodles oaxaca olympic provisions oregon hazelnuts osso buco pad thai Paul Bertolli pear Peking Duck pierre herme pig ears pistachio pistachios pizza pork pork belly prawn primal cuts prosciutto quail quick ragu rain shadow meats recipe red wine ribs Rick Bayless risotto Rob Feenie rosemary Russia rusty nail sable cookies sage saltimboca sambal sang yoon sarah scott saver scalloped potatoes seafood semolina shrimp sichuan sichuan peppercorns sicily Skillet soft shell crab souffléd apple pancakes soup southwestern spicy Star Chefs steak stephan pyles Strawberries street food suckling pig sugo summer Sun dried tomatoes suzanne goin sweet potato sweetbreads szechwan Tacos tart Tartine Teage Ezard tease ezard tex-mex thai thai food the wild table toffee tomatillo tomato tomatoes Tongue Tres Leches Cake Trifle turkey unagi veal vegetarian Vini e Vecchi Sapori vinny dotolo vol au vent wasabi wayne johnson weed whiskey wontons xi'an zombie jesus
« A Cookbook Review: The Pizza Bible | Main | Presidential Oaxacan Black Mole with Chile-Rubbed Ribeyes and Chile Fried Onions »
Sunday
Aug312014

Food & Life, a Cookbook Preview and Meatball Recipe

I love meatballs. Lamb, pork, chicken, shrimp – you name it. LOVE meatballs. Like everyone, I have a couple of prized recipes I consider to be my favorites. As a matter of fact, my Poodle Becky Selengut and I constantly argue about who has the BEST lamb meatball recipe in the world. Mine is garlicky, minty and served in a fiery tomato sauce. Hers is amazing – Indian-influenced in a creamy tomato sauce, full of depth and heat -- it’s the second best lamb meatball ever ;) All of this said, I'm always on the hunt for new and interesting variations. Well, I found one. But first, some background…

I was thrilled to receive a review copy of Joel Robuchon’s new book last week, Food & Life. Like all of the books published by Assouline, it combines appealing recipes with some stunning photography. This book divides Robuchion’s magic into five main areas, focusing on not only the recipes but how they impact the wellness of your body and spirit. Normally such an approach would make me roll my eyes, assuming it was some new age woo-woo pass-the-quinoa-and-kale-salad-while-we-sit-around-the-drum-circle hippie book. It’s not that—it’s Robuchon. He was one of the chefs whose recipes formed the foundation of my French cuisine education when I was in culinary school. Here, combining his creativity and recipe development skills with Dr. Nadia Volf’s focus on the body, they’ve come up with an engrossing, vibrant book full of things I can’t wait to make. Oh, and lest you think it’s all healthy food, there are recipes for things like foie gras, pastas and tarts, seafood and meats. The book and accompanying recipes are grouped into The Magic Of Foods,  Foods that Prevent and Foods That Cure, The Virtuosity of the Magician, Food and Climate, and Celebratory Dishes. Each of the recipes gives detailed instruction and discusses the impact on physical and mental well being. 

The first recipe that caught my eye was the Meatballs with Tomato Sauce, and I vowed to make the dish the same night I received the book. It didn’t take long to throw this dish together, and I was intrigued by some of the Mediterranean spices he included in the recipe. The resulting dish was interesting, had great depth, and by adding the optional eggs to the pan, we had a delicious dinner. This recipe is definitely going into my repertoire for future repeats.

You can find more information on Food & Life directly on the Assouline site, linked here, or pre-order the book on Amazon.

And you should really try Becky's meatballs sometime. They're almost as good as mine.

 

 

 

     

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments (2)

Interesting review and the finished dish looks wonderful. Definitely love the addition of the eggs at the end!

August 31, 2014 | Unregistered CommenterLinda Mire

Great review and those great looking meat balls make me want to lick my computer.

August 31, 2014 | Unregistered CommenterJoan O

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>