A Super Bowl of Dip

I've said it before and I'll say it again. I hate mayonnaise. It is the main reason why I can't stand those disgusting spinach dips that appear on crudités platters a plenty. Fortunately I have found a version that is made with both ricotta and feta cheese and is much tastier and way less slimy than the deli case variety. And since an entire bag of spinach is used, you can tell yourself (and believe it) that on this major day of dips, you are getting a full serving of vegetables along side your chicken wings and nachos. Eat up!

Fresh Spinach Dip
Adapted from Great Party Dips

6 cups loosely packed fresh baby spinach (about 5 ounces)
1 garlic clove
1/4 teaspoon salt
3/4 cup ricotta cheese
1 cup crumbled feta cheese (4 ounces)
1/4 cup extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill
Cayenne pepper
Pita chips, crostini, and fresh vegetables for serving

1. Rinse the spinach in cold water and drain, but do not spin dry. Add to a large nonreactive saucepan over medium heat. Cook, stirring occasionally, until the spinach is bright green and just wilted, 2 - 3 minutes. Transfer to a colander to drain. When cool, squeeze dry with your hands.

2. In a food processor, combine the garlic and salt. Process until the garlic is finely chopped. Add the ricotta, feta, oil, lemon juice, dill, cayenne (to taste) and spinach and puree until smooth.

3. Transfer to a bowl, cover with plastic wrap and refrigerate for at least one hour or up to 6 hours before serving. Makes about 2 cups.

On Top of Spaghetti

I've always had a problem keeping meatballs from turning into meat cubes. How do you keep them from flattening out when you are browning them? Every recipe tells you not to pack them super tight when rolling, but then they deflate once they hit the frying pan and end up totally deformed. In my experience. 

Tossing these bad boys into the sauce without browning them first helps keep the proper spherical shape, but you may find yourself with a bit of an oil slick on top. (Good thing I didn't add any pork.) Either embrace it or skim away.

Served on toasted hoagie rolls with some extra parm and mozz would make for a great Super Bowl party meal. Or just serve classically...

On top of spaghetti,
All covered with cheese,
I lost my poor meatball,
When somebody sneezed.

It rolled off the table,
And on to the floor,
And then my poor meatball,
Rolled out of the door.

It rolled in the garden,
And under a bush,
And then my poor meatball,
Was nothing but mush.

The mush was as tasty
As tasty could be,
And then the next summer,
It grew into a tree.

The tree was all covered,
All covered with moss,
And on it grew meatballs,
And tomato sauce.

So if you eat spaghetti,
All covered with cheese,
Hold on to your meatball,
Whenever you sneeze.


Slow Cooker Meatballs and Tomato Sauce
Adapted from Food & Wine

Two (28-ounce) cans whole tomatoes
2 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
1 large basil sprig plus 2 tablespoons thinly sliced basil leaves
1/4 teaspoon crushed red pepper
4 garlic cloves, minced
2 pounds ground beef chuck
3 tablespoons dry bread crumbs
1 egg, lightly beaten
3 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving
Kosher salt and freshly ground black pepper

1. Using your hands, crush the tomatoes into a slow cooker and add their juices. Add the olive oil, tomato paste, basil sprig, crushed red pepper and half of the garlic. Cover and cook on high for 3 hours, until the tomato sauce is very flavorful.

2. Meanwhile, in a large bowl, mix the ground chuck with the remaining garlic and the bread crumbs, egg, 3 tablespoons of Parmigiano-Reggiano, 1 tablespoon of kosher salt and 1/2 teaspoon of pepper. Roll the mixture into 24 meatballs, being careful not to pack them too firmly.

3. Add the meatballs to the sauce. Cover and cook on high for 1 hour longer, until no trace of pink remains in the center of the meatballs. Discard the basil sprig. Uncover and continue to cook on high for one hour more (or up to 2 hours), until the sauce has reduced. 

4. Skim the excess fat from the surface of the sauce and discard. Add 1 tablespoon of the sliced basil to the sauce and season with salt and pepper. Spoon the meatballs into bowls, or serve over pasta or in toasted rolls, sprinkle with the remaining 1 tablespoon of sliced basil and serve, passing extra grated cheese at the table.

Note: The cooked meatballs can be refrigerated in the sauce for up to 2 days before serving.

Souper Bowl Sunday

Today is officially the unofficial day for eating buffalo wings, 25-foot long subs, pizza, potato skins, nachos, and chili. All at once. I love how simply watching professional athletes somehow excuses force feeding ourselves 80,000 calories of cheesy goodness. Sign me up.

I posted a chili recipe recently that I thought was going to be the delicious porkiness that I had over Thanksgiving weekend, until I made it and realized I had it all wrong. Well, I have the actual recipe now (Thanks, Eva!) just in time for watching highlarious Super Bowl commercials and a special episode of Glee. Oh, and for watching all of those dudes running around in tight black, gold, green, and white pants. Whatever.

This chili doesn't pretend to be healthy. It's not made with turkey sausages or white beans. It's not chock full of vegetables. It's chock full of pork. That's it. Eat it and weep.



Sausage Chili
(Adapted from Laurent Tourondel's Corn and Sausage Chili)

3 tablespoons olive oil
1 onion, diced
1 red bell pepper, diced
6 garlic cloves, minced
2 1/2 pounds sweet or hot Italian pork sausages (about 12 links), casings removed
1/4 cup chili powder
2 tablespoons ground cumin
2 tablespoons dried oregano
1 bay leaf
Pinch cayenne
1 can (28-ounces) whole peeled tomatoes
1 cup chicken stock or low-sodium chicken broth
1/2 teaspoon Tabasco Sauce
Salt and freshly ground black pepper, to taste

1. In a large skillet, heat 2 tablespoons of the oil and cook the onion, pepper, and garlic over medium-low heat until they are soft but not browned, about 8 minutes.

2. In a large pot over medium heat, add the remaining 1 tablespoon oil and cook the sausage, stirring occasionally and breaking up with a wooden spoon, until it is cooked through and lightly browned, about 10 minutes. Spoon off and discard any excess fat that accumulates. Stir in the cooked vegetables, chili powder, cumin, oregano, bay leaf, and cayenne. Cook for 1 minute.

3 . In a blender or food processor, puree the tomatoes with their juices (do not strain) until smooth. Add the pureed tomatoes and chicken stock to the pot. Add the Tabasco and season with salt and pepper. Bring the soup to a simmer and cook for about 20 minutes, until thickened. Remove the bay leaf and serve with warm corn bread, chopped jalapeno, shredded cheddar, and sour cream. Serves 6-ish.