Retro Recipes and Traditional Fare

One day when I was a little girl watching my mom make dinner, I asked her why we weren't a "meat and potatoes" family. She said, "That's because we're Italian, and we eat good food."

I remember thinking, was meat and potatoes bad food? Would it make you sick? I suddenly felt sorry for all those kids at school whose moms cooked meat and potatoes. I secretly wished I could bring them home for dinner so they could have good food like my mom's eggplant parmigiana, escarole and beans, and macaroni with gravy and meatballs.

Other than the once-a-year New England boiled pot roast with potatoes and carrots, my mom never made meat and potatoes meals, and I don't either. The closest I get to making meat and potatoes is a burger and fries, which suits Jeff just fine since his mother also never made meat and potatoes.

When a wine is described as "jammy" I always think of blackberries. Rich, ripe, fruity flavors so intense they almost taste more cooked than fresh. Blackberries, when fully ripe and sweet, not sour, taste like jam to me. Jammy also means "lucky" according to an Australian English dictionary I recently consulted. I think one slice of this cake will make you feel very lucky indeed! I certainly feel lucky to have gotten the berries from my friend Alton who brought them back from his mountain cabin hideaway, Shadow Woods.

I'm assuming since you are visiting this site, that you probably use the internet to find recipes. I sure do. One thing I particularly find useful are the reader comments. For example the recipes on Epicurious often have suggestions from readers on changes and improvements they have made to the posted recipes. Sometimes their suggestions make sense, though not always.

This recipe started out as one I found online, but based on reader comments, a little experimenting, and ultimately my own experience I made it my own. How different is it from the original?

My house has been overrun with hungry kids lately (and I like it that way). I don’t mind it at all but there better be something coming out of the oven at all times. Can you imagine the look on a gaggle of teen’s faces when you pull out a tray of freshly baked doughnuts? Yep, it’s as priceless as you can imagine.

Also, have I mentioned my town does NOT have a doughnut shop? It must be some kind of joke. It’s a totally unmet demand as far as I’m concerned and I think someone could get rich quick if they put one in. Anyone, anyone? Now, there are doughnuts in the bakeries of all the grocery stores, but they are not the same as a doughnut shop doughnut. You understand what I’m saying. 

Therefore, I started making my own doughnuts. We love the cake-like ones as you see here. And they are so easy to make…so easy.

I could eat spaghetti and meatballs every night of the week. Of course my laundry bill would be astronomical. There are cleaning products for removing every possible stain including wine, coffee, ink and blood, but no one has invented a product to remove spaghetti sauce stains. Not yet anyway.

This recipe came about as part of my effort to "eat down the freezer." I had a package of two Italian sausages and some ground beef on hand, but neither were really enough to make a meal. The secret to these meatballs is a combination of pork and beef and also what you use to stretch the meat, plenty of bread and milk. The bread and milk create a very tender texture. Italian sausages have lots of seasoning and fat so you really don't need to add much more in that department though some fresh herbs are nice. I do like using dehydrated toasted onion flakes. I get them from Penzey's and they are great in dishes like this where normally I would want to saute fresh onions. They have good flavor and are a real time saver.