My first contribution to Presto Pasta Night #277
I had actually planned to do a HAPPY 100th BIRTHDAY post to Julia Child today! I made a lovely raspberry dessert from her cookbook with my freshly picked raspberries. But, I had not yet uploaded the photos and went to do that this morning. My web host is 1&1 and I could not upload. I called them and found out that I had reached my limit and had to buy and upgrade. The upgrade is five dollars a month. That is fine. The not fine part is that there was no notification about this. No time for me to purchase the upgrade prior to to being to upload photos to my own site and this new package will take up to 48 hours to implement. Rubbish!
If this was the day I had to post a Cheesepalooza Challenge, or another post of critical importance to me, I would be beside myself. As it is, I am sad to not be acknowledging one of my favourite food loving icons properly today. I will do so when I can upload photos again. Fortunately, I do have this post in my draft folder that I was planning on posting tomorrow for my first entry ever into Presto Pasta Nights that I have enjoyed reading about many times on More Than Burnt Toast and that Simona, from briciole is hosting this month. I met Simona when I hosted My Legume Love Affair and now she is participlating with us in Cheesepalooza! Now that is a testament to the purpose of relationships developed through blogging about food!
I usually never photograph our evening meals. They are just too boring most of the time… and if they are not, they are too personal, or I am just enjoying not flipping out the camera while I make our evening meal. However, I was making one of Vanja’s favourite home foods on a sweltering hot day a couple of weeks ago and did pull out the camera to record me cooking on the grill outside to avoid heating up the kitchen. Simple really. Nature’s Green Acres grass fed hamburger (from the 1/2 cow I bought last fall), lots of garlic, some homemade bread crumbs, minced onion, eggs and salt and pepper.
When I make meatballs, I always freeze 3/4 of the batch for other meals. A frozen package of my always-on-hand and used-to-enhance-so-many-dishes Best Ever Homemade Tomato Sauce was thrown in with the browned balls, a little cream was added. This wide crimped pasta is a favourite of ours. I cooked it at the same time, tossed it with the sauce and served this in one bowl. Three meat balls contained one quarter pound of beef. The ultra simple tomato onion salad on the side was the perfect compliment and rounded out the necessary fresh component needed for this simple family evening meal.
Oh how delicious. I would get major points with the hubby if I made this.
Sorry about the internet headaches. Your dish turned out great though. Hope your summer is going well!
So nice to hear from you, El!
Summer is flying by far too fast. The garden is a forest and I am Alice in Wonderland enjoying it all… hope you are doing the same!
🙂
V
Welcome to Presto Pasta Nights. I love the dish and even more… I love the notion of using the bbq as a stove. How could I have missed that all these years!?!! Thanks so much for sharing the idea and the recipe with Presto Pasta Nights. I do hope there will be many more.
These look like just the best. I love seeing all those meatball juices mixing up with the sauce. I can’t think of anything better for mealtime. So good of you to cook up something to pay tribute to Julia Child, Val – I missed that boat completely 🙂
chow! Devaki @ weavethousandflavors
There are no problems quite like blog problems, right?
Thank you for the kind words, Valerie and thank you for contributing this nice plate of pasta and meatballs to Presto Pasta Nights. I also store tomato sauce in ziplock bags. In fact, I made a batch just yesterday. Technical problems are always a nightmare: sometimes I feel we are held hostages.
This dish looks scrumptious—will you be posting the recipe for the meatballs?
Cheers
Hey, CJ!
Here is a “rough version” – isn’t it already in the comments? Oh, Someone e-mailed me for it. I have the recipe on my site already, I think, if you do a search. I am just in the process of re-vamping my site, so everything isn’t working. You will have to search on google for it. Meanwhile, here is a rough idea:
1 kilo lean and lovely grassfed beef (doesn’t have to be, but it is the tastiest)
1/2 medium minced onion
1 bulb of large cloves of fresh garlic, minced (or to taste)
1 cup of homemade seasoned bread crumbs
2 organic or free range eggs
1 tablespoon of Vegeta (google it)
salt and pepper to taste
Moosh it all together and make the meatballs.
🙂
V
Oh gosh, I am never ever on time with posting anything no matter how hard I try. Doesn’t matter, does it? I LOVE the look of these meatballs in that creamy sauce. I so want to make these, may family would love them!