It’s been a few weeks since I’ve done this recipe but I still think about how good it was so I had to share. The roux sauce is creamy and is the perfect complement to the turkey meatballs. Below is the pizza before baking.
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I don’t typically post savory things but I love this recipe. It is great for a weeknight and you can prep the components ahead of time. I like the flavors in a banh mi sandwich but have never actually had a traditional one. This recipe from Bon Appetit is a twist on the classic with meatballs instead of sliced meat. I think the meatballs would be great on their own as an appetizer with a dipping sauce or even served on lettuce leaves. The pork banh mi with a mayonnaise spread, meatballs, slaw and cilantro. I was inspired to make these after seeing Eva Longoria prepare skirt steak recipes to promote her new cook book, Eva’s Kitchen. She was on Martha Stewart’s show to demonstrate her technique with grilling skirt steak for tacos. I must say, she was a great guest. I find some people don’t know how to interact with Martha, who is such an authority in the culinary world. Eva was really knowledgable and informative as she walked through the recipe and was being interviewed. After that, on Food Network’s Mexican Made Easy, Eva created chunky guacamole, the perfect topping for quesadillas. My favorite kind of reading…from a cookbook. Giada de Laurentiis came out with a new book, Giada at Home and I tried out the Pasta Ponza. It’s light and refreshing with tomato as the main ingredient, but also comforting and satisfying with the addition of the bread crumb topping, reminiscent of a cold weather casserole recipe. The bread crumb topping and Parmesan seeps into the corkscrew ridges, making every bite flavorful. My first attempt at gnocchi a couple of months ago was a ricotta gnocchi, light and refreshing, perfect for summer. I decided to create something a bit heartier. Potato seemed a bit too ordinary so I went with pumpkin. Also with pumpkin I can use canned. Potatoes I’d have to cook, mash, and let cool. It seemed like too much work just to get an ingredient ready for a recipe. |
Deliciously Noted is a food blog documenting my life in San Francisco - eating, baking, meeting artisans and chefs, and my getaways to New York and Paris. Enjoy and leave a comment or two!
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Copyright © 2009-2014 Jenn Yee All Rights Reserved |
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