Comments on: Inspired http://www.lastnightsdinner.net/2007/08/21/inspired/ A peek into our kitchen Tue, 03 Jan 2012 17:47:35 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Last Night’s Dinner » Weekend Eats (and Drinks) http://www.lastnightsdinner.net/2007/08/21/inspired/comment-page-1/#comment-2137 Last Night’s Dinner » Weekend Eats (and Drinks) Mon, 17 Mar 2008 18:47:52 +0000 http://www.lastnightsdinner.net/2007/08/23/inspired/#comment-2137 [...] inspired by Lydia at The Perfect Pantry to pull out the bag of Fregula Sarda I bought recently and have another go at recreating a dish we had at Marlow and Sons last year. This time around, I made my meatballs [...] [...] inspired by Lydia at The Perfect Pantry to pull out the bag of Fregula Sarda I bought recently and have another go at recreating a dish we had at Marlow and Sons last year. This time around, I made my meatballs [...]

]]> By: Jennifer Hess http://www.lastnightsdinner.net/2007/08/21/inspired/comment-page-1/#comment-520 Jennifer Hess Fri, 24 Aug 2007 15:47:33 +0000 http://www.lastnightsdinner.net/2007/08/23/inspired/#comment-520 Thanks, lady d! I used my basic meatball recipe (as written up <a href=http://www.lastnightsdinner.net/2007/08/13/feeling-saucy/ rel="nofollow">here</a>), substituting a pound of ground veal for the ground chuck and using shallots instead of the red onion. After frying, I drained them and finished cooking them in my herb broth - which was some chopped shallot, a bit of salt and a big handful each of fresh tarragon, chervil, and summer savory simmered in about cup each of white wine and plain water and then strained. I boiled the fregula until it was al dente, put a scoop of each into our bowls, added a handful of chopped herbs on top, then ladled the meatballs and broth over, fininshing with a little lemon zest. I think the broth needed a bit of work, but overall I was happy with the dish, and I'll definitely keep playing around with the recipe! Thanks, lady d! I used my basic meatball recipe (as written up here), substituting a pound of ground veal for the ground chuck and using shallots instead of the red onion. After frying, I drained them and finished cooking them in my herb broth – which was some chopped shallot, a bit of salt and a big handful each of fresh tarragon, chervil, and summer savory simmered in about cup each of white wine and plain water and then strained.

I boiled the fregula until it was al dente, put a scoop of each into our bowls, added a handful of chopped herbs on top, then ladled the meatballs and broth over, fininshing with a little lemon zest. I think the broth needed a bit of work, but overall I was happy with the dish, and I’ll definitely keep playing around with the recipe!

]]> By: lady d http://www.lastnightsdinner.net/2007/08/21/inspired/comment-page-1/#comment-517 lady d Fri, 24 Aug 2007 00:05:03 +0000 http://www.lastnightsdinner.net/2007/08/23/inspired/#comment-517 since i live in san francisco, where it is perpetually 56 degrees (or at least it often feels that way), this looks particularly cozy and delicious. if it's not too much trouble, please post the recipe! and keep up the good work; your food photos & recipes are inspiring. since i live in san francisco, where it is perpetually 56 degrees (or at least it often feels that way), this looks particularly cozy and delicious. if it’s not too much trouble, please post the recipe! and keep up the good work; your food photos & recipes are inspiring.

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