bolognese

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Stuffed Cabbage Bolognese

Saturday, October 22nd, 2016

A couple of months ago, the kosher culinary school that I attended sadly closed down. I remember bumping into another alumni and we shared our disappointment in the school’s closing. “Do you realize,” she said, “that our diplomas aren’t going to be worth anything anymore? Don’t you care?” I thought for a minute and realized, that no, I didn’t care, because it wasn’t really worth anything to me to begin with.

Being a Chef isn’t something you learn and file away in a drawer. It’s something you become, irregardless of schooling. A true chef never stops learning. They are constantly honing their skills, reading, watching and improving. I don’t need a piece of paper to show that I went to culinary school. The love that I put into my dishes, the effort that I put into my technique and the taste of the finished product is all a testament to my knowledge and understanding of food.

And still, I have a hard time calling myself a Chef. I have so much more to learn. I’ve never worked a restaurant kitchen. Never smoked a piece of meat. Never butchered anything. OK – never butchered anything correctly. Forgot how to break down a fish. Have yet to make a Thanksgiving turkey. Chef? I think not.

I so strongly believe this, that in the hundreds of cooking classes I’ve given around the country, I refuse to wear a Chef’s jacket and wear an apron instead. I feel like I’m a cook, just like my audience, and we’re learning together.

It’s this attitude that has allowed me to learn about interesting dishes and techniques, not necessarily from other Chef’s, but from average cooks. I’m always open to chatting about food and recipes, and hearing what’s cooking in other people’s kitchens. I’ve come home with amazing recipes from people I bump into in the supermarket, or on the train. I belong to lots of Facebook cooking groups and I love to browse through the Pages and see what’s cookin’ in other peoples kitchens.

Alas, and getting back on track here… that’s precisely how this recipe happened. I saw a recipe for an unstuffed cabbage with noodles made by Danielle Cooper Lader on the What’s for Supper Facebook page and it looked so amazing that I had to try my own version! I used my Bubby’s amazing cabbage & flanken soup recipe as my starting point and just went from there! It’s kind of a cross between lokshin and cabbage and stuffed cabbage, both popular Hungarian dishes that I grew up eating. And you know me and mashup recipes. This one is a winner!

In five years of blogging, this is my first time posting on a Saturday night, I just really wanted to get this up for you in time for the seconds days of the Chag! Soooo much easier than stuffed cabbage, and dare I say even more delicious. Chag Sameach!

Related Recipes:

Bubby’s cabbage soup with flanken
Passover stuffed cabbage
how to stuff cabbage
spaghetti squash bolognese
veal marsala bolognese

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2-Ingredient Lazy Meatballs

Monday, December 9th, 2013

We all have those days. You know, when you’re up all night with a sick child (or spouse) and you walk around in a daze barely able to cope. Or when you’re just too tired or sick to even think of making supper. Cereal and milk or grilled cheese will do every now and then, but it’s great to have a quick and easy meal that’s also healthy and hearty – to fall back on.

Would you believe it if I told you that you could make meatballs with just 2 ingredients? That’s right – just TWO ingredients! It’s why I call ’em lazy meatballs. But you know what? You’d never know it. I serve these up in front of my kiddies and they are as thankful as ever. You’d think I slaved over them for hours. They’re tasty, moist and perfect over some rice or spaghetti.

Actually, speaking of spaghetti, I’ll tell you something else. I usually prepare a big batch of these babies. The first night, I serve em up over rice. Then, the next night, I take whatever’s left and mash ’em up with a potato masher. The meatballs fall apart into the marinara for a split-second “bolognese”. I spoon the meat sauce right over some spaghetti and I’m the best momma ever.

The secret to these meatballs is NOT to use lean ground beef. The extra fat keeps the meatballs moist, so you don’t need to add anything else to them. The minimal handling of the meat as well as the small size of the meatballs also contribute to their tenderness.

 

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