Balls revisited.

Back in (holy cat!) 2010, I made a recipe of Greek Meatballs with Feta and Orzo. I got lucky, not only to find meat in this time of hoarding, but to find lamb, which is usually less expensive at this time of year.

I don't now why I waited so long to do this again. It's a fabulous recipe. I did cut the garlic down like I said would. I still didn't get any hint of cinnamon, but there is a warmth to these that I like quite a bit. 

The only other thing I changed was more feta upon serving, because feta.

Hope you're all coping with the various isolation and other Covid 19 precautions. Some of the next few entries will be dependent on what ingredients are either available or in the freezer. 

Since I'm staying home, I'm cooking. Arthichoke and Spinach Pasta

Hi everyone,

It's been a while yes. Many things have happened since I last post. Let me explain. No, that would take too long, let me sum up. My apartment building was purchased and nobody's lease was renewed, so after an exhausting search complicated by issues at work, I grabbed an apartment not far from the United Nations. One of its attractions is there was enough room in the kitchen to handle all my stuff.

Then there was losing the old job (long store, this isn't the place), the stress of finding a new one. Fortunately, I managed to do both of those in the same month, so things could have been a lot worse. The  new place is fabulous.

And now, social distancing due to Covid 19. I'm an introvert most of the time, so being by myself or working from home isn't a hardship. It's also an opportunity.

When I went to the store recently, they were out of meat except for chicken wings and sausage. There was plenty of cheese and vegetables, though, so here's three of my lunches for this week.

Ingredients for 1 pound of pasta:

Pasta Sauce 

• 6 cloves of garlic (alternately, roast a bulb)
• 1.5 cups of minced onion, or a combination of onion and shallot
• 1 14-ounce can of artichoke hearts in water
• 5 oz of spinach
• 4 oz of whipped cream cheese
• 2 cups of milk
• 5 oz fresh spinach
• 6-8 ounches Parmesan or Grana Padano cheese, grated
• 1/4 teaspoon of salt (eliminate if you're using salted butter)
• 1 teaspoon Herbs de Provence 
• zest of one lemon
• 1/4 teaspoon of black pepper (optional)
• 2 Tablespoons butter

Warm Tomato Salad (side dish)

• 1/2 to 3/4 Cup grape or cherry tomatoes per person
• Olive oil to coat (spray is also good here)
• Salt
• Balsamic vinegar to taste

Drain the artichokes well, then chop them half-inch bits or run them through the electric toy of your choice. Put back in the colander and smush the water out of them. Set aside

Melt the butter on low heat in a sauté pan. Add the raw chopped garlic (if you roasted it, add it after the cream cheese is melted), onions (and shallots if using) and cook, stirring constantly until the onions are translucent. This may take longer than you think, but the idea is to have them mostly melt into the sauce. Low and slow is the way to go here.

Add the cream cheese and let it sit in the pan for a few minutes before it starts to melt. This will be a touch annoying since, but it's mitigated by using the whipped cream cheese instead of a block. Slowly stir in 1 Cup of the milk until everything is of the same consistency.

Add the artichokes, the lemon zest, the herbs, and the salt & pepper. Stir until everything is combined. Slowly add the grated cheese. Taste to see if you'd like more pepper or herbal flavor and adjust accordingly. 

Let simmer. Stir occasionally while you do the below

Side dish time: This sauce is an awful lot of richness, so I put a side together with acid to cut that, and it's pretty easy. Turn the oven on to 425 F. 

Cut your tomatoes in half and arrange them in a glass baking dish. Sprinkle with salt and pepper. If you have an olive oil spray, spritz them a couple times and toss in the dish to ensure they're oiled all over. If not, start with 1 Tablespoon of olive oil, and stir. Put in the oven,, uncovered, set your timer for 25 minutes.

Back to the sauce. Stir in the other cup of milk until it is incorporated fully. Add your spinach a handful at a time. Once all the spinach has been added, start your pasta water and cook your pasta according to your taste and/or package directions.

I used baby spinach and it took a while to completely wilt and get fully engaged in being part of the sauce. After the timer goes off on the tomatoes, check them. You should be able to smell them, and they should look a little dried and wrinkly. If they still look like you just cut them, put them back in the oven and check them every 5-8 minutes.

When your pasta is ready, drain well and slowly stir into the sauce. Let simmer while you put the tomatoes on a plate and put a little balamic vinegar on them.

Season to taste while eating with black pepper. Or red pepper, if you'd like a little bite.

I only used 8 ounces of pasta so I could play later. After I put aside two dishes' worth for lunches later this week, I still had sauce left over. Plans for this include a package of mushrooms and possibly a quarter pound of pancetta. 

Enjoy!