Meatball and Escarole Soup (a.k.a. Italian Wedding Soup)

ceramic plate from Fifty One and a Half

This soup hits the spot at this time of year.  This is such a delicious soup that makes a perfect marriage of meat and greens (hence the name Italian Wedding Soup).  There are so many versions of this soup it makes your head spin.  Some use rice, some add beans, some use pasta, most have beef meatballs, etc. etc.  Here is how I like to make it. 

First, I use pork for the meatballs. You can use whatever you like - turkey (which I've done), beef, a mixture of beef and pork, whatever.   And I grind it myself as some of you know.  It makes a nice fluffy mixture to work with and I know exactly what is in my meat mixture that way. I used pork shoulder for this - in the grocery store often they slice up this cut of pork into large strips and call it "Country Style Ribs".  It's a nice fatty flavorful cut of pork.  If you want something leaner, by all means use ground pork loin.  

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Winter Cooking Classes Scheduled!

If you live in the Mid-Michigan area, I am announcing two cooking classes for Winter:  one Pizza Making class and one Pasta Making class.  They sell out fast, so e-mail me  - elainemccardel{at}mac{dot}com  -  to reserve your spot!

Pizza Making Class 

Sunday,February 28th, 2016
1-4 p.m.

Come join the fun and learn how to make homemade pizza! You will learn how to make easy homemade pizza dough, the best flour to use and the secrets to making terrific Neapolitan style pizza.  We will also make six different kinds of pizzas, which we will enjoy that afternoon.  You will also make your own homemade dough and take it home! 

Space is limited.    $75 per person

Pasta Making Class

Sunday, March 13th, 2016
1-4 p.m.

You will learn how to make fresh fettuccine, spaghetti, lasagna noodles and filled ravioli.  You will also learn how to make flavored and different colored pastas. We will create two pasta dishes and eat them and you will also get to take home the fresh pasta that you make. 

Space is limited.    $75 per person

Lemon Goat Cheese Cake

I was saddened last week to hear about the death of Gina DePalma at the age of 49.  She was the highly acclaimed pastry chef at Babbo and the recipient of numerous awards for her work.  I had written about her before in this post about making her Mosaic Biscotti (which includes a video of her).  Mario Batali called her "the mother soul of the entire kitchen" at Babbo.  

I would like to share with you Gina's recipe for Lemon Goat Cheese Cake that was served at Babbo.  Goat cheese has such a delicious tang and it's great in this cake. The cake is light and airy, unlike a cheesecake.  It has such a light texture because you separate the eggs and whip the whites into a meringue, which you then fold into the egg yolk batter.  The results are almost souffle-like. 

After the cake has cooled, a delicious lemon syrup is poured over the top and sinks down into the cake and adds even more lemony goodness.

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