Tonight, despite the heat (90 degrees at 5pm, according to my elevator!), I made up some Skagit River Ranch beef meatballs that had onions and garlic from the market, plus basil, oregano, fennel, chives, and parsley - all from our garden. I seared them off in a hot cast iron skillet (with a little olive oil), then plopped them in my paella pan with a jar of sauce, and let that cook on medium heat for about 10-15 minutes. In the meantime, I cooked up some angel hair pasta. When it was all done, I grated just a little mozzarella on top.
We took our dinner down into the basement, where it's always nice and cool... great in the Summer as a getaway, with no air conditioning required.
2 comments:
remember when you didn't like meat?
Until you made me eat a bacon cheeseburger at McCormick & Schmicks!
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