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One Egg (Spinach/Cheese) Omelette
You really only need one egg to make a nice light omelette. One of my favorite's is a spinach and cheese omelette. Anything could be substituted for the spinach and cheese. Just make sure any cheese goes inside the omelette. This is what you need:
Tablespoon of water.
Tablespoon of butter
A handful of fresh spinach
two slices of cheese of choice
1. In a bowl beat the egg with the tablespoon of water until blended nicely.
2. Melt the butter in a non-stick frying pan (the larger, the thinner the omelette can be.)
3. While the butter is melting, tear the spinach with your hands into small pieces and place into the pan. Saute the spinach in the butter until it is limp making sure the butter and spinach is spread across the whole bottom of the pan.
4. Add the egg to the pan. Make sure all of the spinach is covered with egg. You may want to shake the pan to ensure that you have everything covered with a thin layer of egg.
5. Once the egg is opaque, you may add the cheese. Let it sit for a bit, then fold the omelette and turn off the flame.
6. After about a minute the cheese should be melted. Enjoy!
¾ cup warm water
1 tsp. dry yeast
½ tsp. salt
½ tsp. sugar
1/8 cup olive oil
2+ cups of flour
1 jar of tomato basil sauce
10 ounces of mixed shredded Italian cheeses
In a large bowl dissolve the yeast in warm water and add salt and sugar and stir it up. Add the flour and the olive oil and mix well . Keep adding enough flour to make a smooth dough kneading with your hands. Cover the bowl with a cloth and allow to sit for an hour.
Divide the dough into two mounds (for two 12 inch pizzas.) Preheat the oven to 500º.
Roll out the dough into a very thin circle (or any other shape) adding flour as you go to keep it from sticking.
Sprinkle the stone (pan or peel) with corn meal and place the dough on the stone.
Spread the sauce, cheese , and any other toppings on the pizza dough.
Put the pizza in the hot oven for about 10 minutes, or until the bottom of the crust is brown. Enjoy!
Theresa’s Meatballs (New Jersey Style)
1.6-1.8 lbs. of ground beef
I cup of Progresso Italian style bread crumbs
1 can of tomato puree (Rienzi plum tomatoes)
2 teaspoons of minced garlic
1 large white onion
1 large green pepper
1 teaspoon of salt (or to taste)
1 teaspoon of pepper (or to taste)
1. Prepare the sauce. Slice the onion and green pepper. Combine all of the ingredients in a crock pot (or large pot) except for the ground beef and bread crumbs. Sprinkle the oregano and basil together until the top of the sauce is covered, then stir it in- or season to taste. Put the pot on a slow burn or low.
2. Prepare the meatballs. Combine the ground beef and bread crumbs in a bowl and knead until the bread crumbs are blended well with the meat. Roll out the meatballs.
Size is everything! 1.7 lbs. of ground beef should yield about 2 dozen meatballs. They should be a little smaller than a golf ball.
3. Brown the meatballs in a frying pan. Cover the bottom of the frying pan with water and fry until the water evaporates and the meatballs are brown.
4. Put the meatballs in the sauce and cook on low all day or at least 3 hours stirring occasionally.
5. Serve sandwiches or with a thin spaghetti. Make sure you sprinkle grated cheese on your meatballs.
A good screw cap red wine with a picture of an old guy on it served chilled (yes chilled- we're talkin' NJ) is a perfect combination with meatballs.