Friday, November 18, 2011


Er… Hello…

I know. It’s been a while. The last month has been just… busy. Mostly adjusting to having this little guy in the house…

Now, as long as I prefer pumps to orthopedics, I flatly refuse to be referred to as ‘Grandma’. Mostly because that term will always be reserved (in my mind) for my own dear grandmother, who I am so sad that I lost so early in life.

But because I really don’t feel like a ‘grandma’, I have coined the name ‘Amma’, a combination of my maternal great-grandmother, who was called ‘Avo’ and ‘Gramma’. My mother insists that I have no control over what I will be called, even though I pointed out that although her first grandbaby (O1) substituted ‘Bubba’ because she couldn’t say ‘Grandma’, the remaining three grandchildren have all followed suit and called her ‘Bubba’. Therefore, it’s just what the child hears.

And besides, he can call me Fred for all I care.

Anyway, most of the food I’ve been making has been revisiting old (and quick) recipes. That, and I seem to have developed some kind of mental block about taking food photos - probably because the camera is usually in his face and not in the kitchen.

But I did make these recently. Kind of an Asian take on meatballs. Didn’t really want to go the sweet/sour route with pineapple. Instead, these are infused with coconut milk, and they’re very tender. I served them with a ginger-scented rice and sautéed asparagus and bell pepper. They were both light and hearty.

Try ‘em.

Lion’s Head Meatballs

1 lb ground beef
1/4 cup coconut milk
2 Tbs soy sauce
1/2 tsp curry powder
1 shallot, finely minced
1 Tbs flour
1/4 cup panko bread crumbs
1 egg, slightly beaten
1 Tbs sesame oil
1/2 tsp ground ginger
Salt and pepper to taste

Remainder of the can of coconut milk (about 1 1/2 cups?)
2 Tbs soy sauce
2 Tbs cornstarch

In a large mixing bowl, combine the first 11 items.  Working quickly, mix the ingredients just until well combined.  Heat a large skillet over medium heat and add about 2 Tbs of cooking oil.  Roll the meat mixture into golf-sized balls and place in the hot oil.  Cook, turning to brown all sides until cooked through.

Combine the remaining coconut milk, soy sauce and cornstarch together and slowly add to the meatballs, cooking and stirring just until the mixture thickens.  Serve over rice.

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