Meatball Subs with Fresh Tomatoes and Basil

Meatball subs may seem a little heavy for the summer, but subbing fresh tomatoes and basil in for regular tomato sauce puts a lighter spin on it and uses up some of that summertime garden bounty.  Even as a former vegetarian, I really enjoy using the meat grinder.  Ground meat at the grocery store always grossed me out a bit.  It seems inevitable that you often end up with some gristle or a texture that is more like meat paste than ground meat.  Being able to grind your own not only lets you control the texture and quality but lets you customize your own blends with different cuts of meat from different types of animals.  And the freshness compared to store-bought ground meat is night and day.

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Thanksgiving Breakfast – Apple Cinnamon Breakfast Cobbler with Cinnamon Maple Whipped Cream

 

As I’ve mentioned before, Thanksgiving is my favorite food holiday.  This is the holiday that I scour my favorite food magazines, scroll through my favorite food blogs and visit numerous websites looking for the perfect new recipe to take to our family get together.  We, like so many other families, spend the night together Wednesday night so Thursday morning is literally wall to wall food from the moment we wake up till the moment we go to sleep that night.  In years past, Carmi and I have shared some family favorites, exciting new side dishes as well as an entire series on using up those leftovers.  This month we will be sharing some delicious breakfast options that don’t take a lot of time or effort but will still wow and impress your family Thanksgiving morning.  Of course, if your family is staying for several days, these next few posts would also work perfectly for the weekend after turkey day.

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The Bread Of The World

 

Last week, something happened that had never happened before.  A bread recipe was created by computer algorithms.  This computer program scanned the corners of the world to create a recipe that is a cross section of the most popular bread recipes from around the globe.  The recipe was then refined by the famous Swedish baker Sébastien Boudet.  The outcome: a moist and fascinating flatbread!  This recipe is best prepared with the Ankarsrum Original Assistant, but also turns out nicely when prepared by hand.  I was excited to give it a try for myself and can tell you it has become one of our favorite bread recipes!

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