Post by antonia on Jul 11, 2017 9:33:53 GMT -5
www.foodnetwork.com/recipes/food-network-kitchen/pimiento-meatballs-with-olive-tapenade-3362695
I made a version of this last night and it was good. Omitted the scallions, garlic, pimentos, tomato paste, sugar and wine vinegar. In place of the parsley I used mostly mache rossete leaves instead, maybe just a Tbsp of parsley leaves. Instead of regular olive oil I used a combo of homemade, infused garlic, chive and lemon zest oils in the tapenade and to brown the meatballs with. I also added about 1/3 cup finely chopped rhubarb to the pan sauce the last 15 minutes or so of cooking. And stirred in more tapenade to finish the sauce.
Never thought I'd say this, but I get tired of all the dairy/cream based spreads, sauces and dressings. This was a nice change. Family liked it. Will be making it again.
I made a version of this last night and it was good. Omitted the scallions, garlic, pimentos, tomato paste, sugar and wine vinegar. In place of the parsley I used mostly mache rossete leaves instead, maybe just a Tbsp of parsley leaves. Instead of regular olive oil I used a combo of homemade, infused garlic, chive and lemon zest oils in the tapenade and to brown the meatballs with. I also added about 1/3 cup finely chopped rhubarb to the pan sauce the last 15 minutes or so of cooking. And stirred in more tapenade to finish the sauce.
Never thought I'd say this, but I get tired of all the dairy/cream based spreads, sauces and dressings. This was a nice change. Family liked it. Will be making it again.
