Lana and our brother came to visit for Thanksgiving this week. No one was too excited about having a bird for the holiday meal, so the DH and I suggested an Italian theme instead. We had recently tried out a recipe for meatballs that we'd seen on an episode of Bobby Flay's Thrown Down. The challenge was over meatballs (DUH!), and the competition's secret recipe involved the use of four eggs per pound of meat. I'd never heard of using so many eggs in a meatball recipe - it was so decadent. Anyways, the meatballs turned out beyond expectations - soft and tender, almost souffle-like. They were better than any we'd ever had in a restaurant, and it's made it into our standard roster of meals.
So, on Sunday I threw eight eggs into two pounds of ground chuck, mixed in chopped parsley, onion, black pepper, salt, and a cup of pecorino. I then added enough bread crumbs to make everything stick, formed golf ball sized meatballs, baked at 350 for 25 minutes, and froze them for T-day. For sides we had garlicky green beans (so the DH would have some greens) and golden-crusted brussels sprouts, from a 101cookbooks.com recipe.
Dessert had to be Italian, of course, and tiramisu is always a crowd pleaser. Lana and I made a tiramisu using a recipe my friend Andrea gave me from when she worked at the Mandarin Oriental hotel. I had asked if she had a tiramisu recipe using a pate a bomb (egg yolks whipped with sugar cooked to softball stage) so that we wouldn't have to choose between eating raw eggs or trying to find pasteurized yolks, which is what most tiramisu recipes ask you to do. My friend's recipe turned out excellent - thick and rich-tasting but with a texture that was light as a cloud. We soaked Italian Savoiardi with a mix of espresso, Godiva liquor, and Amaretto and laid down two layers of cookie. I dusted pure cocoa powder on each layer of cookie and on the top layer, and sprinkled grated chocolate over everything just before serving. The recipe is below - our 2.5 qt vintage pyrex cassesrole was filled to the brim. Unfortunately I didn't think to take a picture before it was completely demolished by my brother, who claimed not to like tiramisu.
Andrea's Mandarin Oriental Tiramisu
Pate a bombe:
whipped cream 500g
Savoiardi dipped quickly in coffee and liquor combination of your choice (do no oversoak - center of cookie should still be hard)
For pate a bombe:
- Add about 1/2 cup of water to the sugar, stirring with your finger to make sure there are no dry spots. Heat the sugar to 121 celcius, or softball stage. Meanwhile put the yolks in the bowl of a mixer and give it a minute or two of whipping.
- When the sugar has reached softball stage, restart the mixer on high and immediately pour the hot sugar in a slow and steady stream down the side of the mixing bowl onto the eggs. Try to keep the whipping attachment from whipping the syrup around the bowl before it hits the yolks - this is best done by directing the sugar syrup straight down the side of the bowl. Pour all the sugar out, but do not scrape the bottom. Immediately set the pot in the sink and fill with hot water.
- Whip yolk-sugar mix at high speed until increased in volume, pale yellow and forms ribbons. - Set pate a bombe aside and continue with rest of recipe.
- Pour cold water over gelatin and let sit until soft.
- Meanwhile, whip the 500g of cream until stiff and set aside in refrigerator.
- Drain gelatin well and place in medium-sized pot over low heat until liquified.
- Add mascarpone to pot and stir/whisk vigorously until mascarpone is just liquified and warm, with no lumps, but NOT hot.
- Fold mascarpone mixture into pate a bombe in two additions.
- Fold whipped cream into this in two additions.
- Lay down a 1" layer of tiramisu cream in your container.
- Dust with cocoa powder.
- Add layer of cookie and try to fill in all corners.
- Add another layer of tiramisu.
- Repeat above.
- Smooth tiramisu over, cover with plastic wrap and refrigerate at least overnight to allow it to set and flavors to develop.
- Before serving, remove plastic wrap, dust with final layer of cocoa powder, and finish with grated chocolate.
- Buon appetito!
Everyone likes tiramisu except for the DH, so I also made up a batch of pate sucree and pastry cream for these pretty fruit tarts that we later during their stay.
We had them with the HUGE grass-fed steak Lana's advisor gave her when he was cleaning out his freezer. It was literally enough to feed a family of four. Anthony gave us a break and whipped up this classic steak dinner for us the day after Thanksgiving, and learned how to roast brussels sprouts during the same meal. The spices he used on the steak made the house smell good for two days after. With luck, next year he'll be making a standing rib roast for us.