Look. I got a new camera!
I had to make turkey meatballs of course, because Sir Pickypants won't eat beef ones, but I tried to make them as tasty as possible. Sometimes I like to make beef meatballs for myself in addition to turkey ones, but I was lazy last night.
The extra eggs didn't do much one way or the other for the meatballs. They were soft and I thought a little bland. I would add more cheese and garlic the next time.
I really had to think hard about what I wanted to make for dessert. I knew I could come up with some kind of sundae or booze-and-ice-cream combo, but I thought it would be a bit more special if I actually baked something. I didn't know how much time I had for baking, but I really wanted to at least try to bake. I knew Kevin would love it.
I considered a simple cake or some brownies. Then I had an idea. I have always wanted to try that trick with the chocolate chip cookies where you age the dough. I thought I could make the cookie dough on Monday when I'm home all evening, and then bake them up after dinner so Kevin would have warm, out-of-the-oven cookies on his plate.
I used the Sugar Plum recipe. I was terribly afraid I had overworked the flour/butter and the egg/sugar mixture, but I told myself not to panic. These were cookies and not piecrusts. I hoped for the best.
This is from Tuesday night after 24 hours of aging. I had to double wrap the bowl. I wanted to make sure no fridge odors got into the dough, and I also needed to keep hands out of it! Having cookie dough in your house for three days is HARD.
The resulting cookies were delicious, but it's hard to say if there was a noticeable difference between ones that have been aged before baking and ones that went from bowl to oven in the same day. The dough was really dry and hard to scoop out of the bowl.
Texturally they were excellent. I had hoped they would be thicker and denser when they were baked, but that was not the case. The edges were delicately crispy. The insides were almost fluffy textured. I don't think the taste was any more intense than that of a non-aged cookie, but I would really have to taste them side by side to see.
Regardless of what the aging process did or did not do for the cookies, Kevin loved them. He said they were the best chocolate chip cookies he ever ate. I think I will credit Em's delicious recipe rather than the aging of the dough. Although he doesn't like salt on things he liked the little sea salt sprinkle on top. We have a winner.
I meant to serve them hazelnut gelato, but I forgot. Oh well.Birthday Meatballs
1 pound ground turkey
2 cups crumbled stale Italian or other dense bread, crusts removed
3/4 cup milk
2 Tbl finely chopped fresh parsley
2-4 cloves garlic (depending on size)
1 tsp salt
1/2 cup grated parmesan
Put bread in milk to soak.
Finely mince garlic with salt and mash into a paste. (You don't want garlic chunks in your meatballs)
When bread is saturated, squeeze excess milk out and mix together with all remaining ingredients. Shape into balls.
Heat some olive oil in a big pan and add meatballs. Brown well on all sides. Then put them in your simmering tomato sauce for about 30 minutes.
Serve over your favorite cooked pasta.