Friday, August 1, 2008
Pasta à la Disaster
Tonight was a standard night-before-grocery-shopping dinner. Pasta with red sauce and meatballs. Easy peasy, right? Blah. I am THE world's worst meatball maker. I really have no idea what I do wrong. Maybe they're too wet, they're too big, the yummy bits inside aren't chopped up small enough. I don't know. I do know, that I suck at it. I've tried it a few times and I've failed miserably each and every stinkin' time.
Tonight, of course, was no exception. I'd already finished making the red sauce (packed with cremini mushrooms, yum) and was attempting to cook up the meatballs in a skillet. They proceeded to fall apart almost immediately. There was brief moment there where I was all, "Oh yeah. I can totally do this." And then blop. There goes my cute little spherical meats turning into broken pieces of blech. Whatevs. I'll just toss it in with the sauce and pretend it was supposed to be a meat sauce all along.
Only problem was, there was way too much meat in the meat:sauce ratio. And of course since it's the night before grocery shopping not the night after I have no other tomatoes in the house. It was a very interesting dinner, saved only by the last piece of Kalamansi Tart. It was delicious. I did learn a little trick though to kick up a red sauce, champagne vinegar.
It really adds a nice little angle to the flavor profile. I'd highly recommend it if you've got some lying around. Just a splash or two in the pan really does the job.