Thursday, September 17, 2009

Meatball Goodness

Rachel Ray's Gorgonzola Meatballs with Tomato Bay Cream  are so hearty, so delicious, so balanced in flavor. Quick to make, (duh, 30 Minute Meals) they are perfect for any night of the week. I served them with Spinach Mashed Potatoes... Just thaw and drain a package of frozen, chopped spinach (RR says this is one of the best deals at the grocery) and mix it into your regular mashed potato recipe. The potato-spinach mixture gets another flavor boost from the tomato sauce. One of those meals where a divided plate just wouldn't do...

Tip: Watery spinach will kill this dish. To really get all the moisture out of the spinach, place it in the center of a clean dishtowel. Twist the ends of the towel to make a little bundle and squeeze over the sink.

While we're on the subject of mashed potatoes, let's talk about butter. My absolute favorite brand is Kerrygold. Not only is it wrapped in gold foil, the stuff actually tastes like gold. Perfectly creamy,  perfectly salty, it elevates any dish to the top platform. Don't feel like spending 5 dollars on butter? Okay, but at least try it once. You'll never say "Parkay" again!

1 comment:

  1. Totally agree about the butter.
    We prefer Kerrygold unsalted. We found that that is just salty enough. (We normally buy the unsalted in any butter we buy and salt to taste.)
    We tried the French one. (I can't remember the town that is famous for their butters...but that's the name on the package.)
    The Irish butter tasted a little "butterier" to me.
    Yummy. :)