We usually dine-in for Valentine’s Day together with anyone that happens to be living with us at the time.
This past year we have had three generations in our household and that will be the case for at least a few more years.
Often dinner involves a gorgeous steak and roasted vegetables so our wine selections skew to red wine but I have a few favorites here for wine that pairs with pasta or seafood as well.
Availability was a criteria for each of the wines below–providing your merchant carries popular Washington wines and a good selection of Old World wines.
You can imagine how excited our city is for another Super Bowl!
I have been saving this recipe for you–it’s a great Game Day appetizer.
Meatballs are quite versatile—they can be the main course or served as a favorite appetizer. This recipe is also an easy ‘go-to’ dinner solution.
As an entrée, serve with a big salad on the side or with winter vegetables. For a game day appetizer, triple the recipe and serve with your favorite dipping sauce or try our Tamari Honey Mustard sauce or Fresh Horseradish.
Meatballs with Prosciutto, Parmesan, and Lemon–gluten free
serves 8 as an appetizer or 4 as an entrée
1 pound ground beef
½ pound ground pork or Italian hot sausage
¼ pound prosciutto, finely chopped
½ cup finely ground, gluten free breadcrumbs or cornmeal*
½ cup Parmesan-Reggiano, grated
½ teaspoon onion powder, or to taste
½ teaspoon salt
½ teaspoon ground pepper
½ teaspoon red pepper flakes
2-3 tablespoons olive oil
Juice from one lemon
In a large bowl combine ground beef, pork, prosciutto, breadcrumbs, Parmesan, onion powder, salt, pepper, red pepper flakes and eggs. (Easiest to use hands to mix all ingredients)
Shape meat mixture into 1-inch balls, place them on a plate and refrigerate until ready to cook.
Heat a few tablespoons of olive oil in a heavy saucepan (a cast-iron skillet is perfect). Add the meatballs in several batches and brown completely. Return all meatballs to the pan and sprinkle lemon juice over meatballs. Serve.
A mini Cuisinart is the fastest way to make breadcrumbs. Save the heels from your loaves of bread in the freezer, toast the frozen bread then pulverize in the Cuisinart.
Dipping Sauces—combine ingredients and serve.
Tamari Honey Mustard
3 tablespoons honey
3 tablespoons Dijon mustard
1 tablespoon tamari or gluten free soy sauce
Fresh Horseradish Sauce
2-3–inch piece of horseradish root, finely grated
1 tablespoon white vinegar
¾ cup sour cream
salt and pepper to taste
For more favorite recipes and go-to meals: Cooking Gluten Free! A Food Lover’s Collection of Chef and Family Recipes 4th edition ebook is now available for instant download here.
Thank you—your ebook purchase makes it possible for us to keep cooking and posting!
Cold days are best when sitting by the fire with a bowl of soup and some good bread. read more…
We have been teaching, consulting, and developing gluten free recipes for celiacs since 1997 with happy results!
Here are a few of the recipes in the holiday book….
I did some online shopping yesterday, it is amazing how many deals are out there! read more…
We used to have some confusion about the official, proper way to set a table. A few years ago The Seattle Times ran this so I snipped it out and keep it with my china.
The photo is pretty self explanatory.
One thing we always argued about was which direction the blade of the knife faced.
Also if you can’t read the text in the photo it says the dessert fork or spoon goes above the plate and the glass on the left is a water goblet while the one on the right is a wine glass. Incidently, there are red wine glasses (even distinctions between Bourdeaux and Burgundy wines) and white wine glasses if you want to be particular.