{"id":98,"date":"2008-11-28T15:01:00","date_gmt":"2008-11-28T15:01:00","guid":{"rendered":"http:\/\/greginnd.com\/gregcooks\/?p=98"},"modified":"2008-11-28T15:01:00","modified_gmt":"2008-11-28T15:01:00","slug":"divine-dining-redux-4-meatballs-in-a-creamy-mushroom-sauce","status":"publish","type":"post","link":"http:\/\/greginnd.com\/gregcooks\/2008\/11\/divine-dining-redux-4-meatballs-in-a-creamy-mushroom-sauce\/","title":{"rendered":"Divine Dining Redux #4 – Meatballs in a Creamy Mushroom Sauce"},"content":{"rendered":"

\"\"<\/a>It’s been two months since my Divine Dining dinner<\/a> and I have yet to post all the details of that wonderful meal. I can’t believe I’ve let this lag so long. I have another dinner to tell you about too so let me finish this up so I can move on. Let’s talk about the main course we enjoyed back in September. I served a homemade meatball on top of a bed of garlic rutabaga and potato mash with a rather simple sage-infused creamy mushroom sauce. They were excellent if I do say so myself and really not hard to make.<\/p>\n

The meatballs were made from a mixture of ground beef and ground pork. I used 2 pounds of beef and 1 pound of pork. To this I added 2.5 cups of bread crumbs, 4 cloves of chopped garlic, 8 chopped sage leaves, 1 cup loosely packed fresh parsley, salt, pepper and Italian herb seasoning to taste. I also accentuated the flavors with a dash of worschester sauce, a dash of nuoc mam Vietnames fish sauce. This sauce smells really strong but you don’t notice it in the dish. It just ads a dimension to the overall flavor that is almost imperceptible. Don’t be afraid of nuoc mam. Finally I added a dash of hot sauce. I used a homemade habanero sauce I had on hand.<\/p>\n

It couldn’t be simpler. I just mixed all these ingredients together well in my KitchenAid and formed good good-sized meatballs by hand. They were placed on a baking sheet and cooked in a hot (425 \u00b0F) oven until browned. Be careful not to overcook them as they could get dried out.<\/p>\n

\"\"<\/a>The sauce was made by first saut\u00e9ing chopped mushrooms, onions and garlic. You can use as much or little as you like of these ingredients. I don’t recall exactly my proportions but I guess I used one small package of white mushrooms, one small onion and 3-4 cloves of garlic. Season with salt and pepper as these are cooking down. Once the mushrooms and onions were softened, I added a healthy branch of sage to the pan and added heavy cream to cover the mushrooms. This was cooked for just a few minutes until the sauce thickened a little bit. You could added white wine to this dish also. That would be good.<\/p>\n

\"\"<\/a>I was fortunate this year to have a bumper crop of rutabagas in my garden. I love the combination of this hearty root vegetable with potatoes. I just diced up both the rutabas and potatoes and boiled them until tender. To that was added a healthy dose of roasted garlic, milk and cream, salt, pepper and butter. Mash just like you would do to the potatoes.<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

It’s been two months since my Divine Dining dinner and I have yet to post all the details of that wonderful meal. I can’t believe I’ve let this lag so long. I have another dinner to tell you about too so let me finish this up so I can move on. Let’s talk about the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[41],"tags":[168,178,179],"class_list":{"0":"post-98","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-beef","7":"tag-divine-dining","8":"tag-meatballs","9":"tag-pork","10":"entry"},"_links":{"self":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts\/98","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/comments?post=98"}],"version-history":[{"count":0,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts\/98\/revisions"}],"wp:attachment":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/media?parent=98"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/categories?post=98"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/tags?post=98"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}