Oh lord, that drive up I-91 to the Mass Turnpike and that interminable New York Thruway is a killer. Four groups of us made the trip to Rochester, most in separate cars: son Peter and his daughter Laurel; me alone in my car; daughter-in-law Nancy with another daughter, Casey; and another set of grandparents, Nancy’s parents Vange and Jordan Chatis. Peter called from his phone and said he and Laurel were going to detour to Troy, New York, and Famous Hotdogs for a late lunch. I met them there, ate four with the works (each hot dog and bun are three inches long) and some fries and an RC cola. Hit the Thruway at 1:30 in driving rain almost to East Bloomfield, my sister-in-law’s house, four hours later.
From that point on, it was an incredible weekend. Made pasta Bolognese, salad and lemon cake for Roslyn, her son Arran, his wife and their daughter. Later, Peter and Laurel arrived and ate, too. Breakfast was great fun the next day. That night we ate great steaks and apps and salads and dessert at Black & Blue in Pittsford (why don’t we get one of those on the shoreline?). On Sunday granddaughter Sydney graduated from University of Rochester. Driving home, it was sunshine the whole way. I got home at 4:30 and by 7:30 saw the movie “Dough” at the Garde.
Now the question: what to make for dinner and, if was good enough, write an A la Carte column. Here it is:
Turkey Meatball Vindaloo
From Food Network magazine, May 2016, “Weeknight Cooking,” page 88
Although I don’t watch the Food Network much anymore, this magazine has some of the best recipes ever.
Yield: Serves 4 (it’s delicious the next day, too)
1 1/4 pounds ground turkey
1/4 cup breadcrumbs
1 large egg
3/4 cup chopped fresh cilantro
1 onion (1/4 grated, 3/4 diced)
1 tablespoon grated peeled ginger
Salt to taste
2 tablespoons extra-virgin olive oil
1 red pepper, diced
2 to 3 teaspoons hot Madras curry (or regular curry mixed with 1/4 teaspoon cayenne)
15-ounce can no-salt fire-roasted tomatoes (regular if you don’t have fire-roasted)
3 cups cooked white rice (or brown rice, for that matter)
Preheat boiler and line a baking sheet with foil. Combine turkey, breadcrumbs, egg, ½ cup cilantro, grated onion, 2 teaspoons ginger and 1/2 teaspoon salt in a large bowl. Mix with your hands until just combined. Form into 20 meatballs (about 1 and 1/2 inches each). Transfer to prepared baking sheet.
Heat olive oil in a large skillet over medium-high heat. Add diced onion and bell pepper and a pinch of salt. Cook, stirring occasionally, until the vegetables are lightly browned and tender, about 5 minutes. Add remaining 1 teaspoon ginger and the curry powder. Cook, stirring to coat, 1 minute. Add tomatoes, 1 ½ cups water and ¼ teaspoon salt, bring to a simmer. Reduce heat to low and cook until slightly thickened, about 3 minutes.
Meanwhile, broil meatballs until lightly brown and just cooked through, about 5 minutes. Nestle the meatballs in the sauce, cover, and cook until slightly thickened, about 7 minutes. Stir in half of the remaining cilantro; season with salt. Serve meatballs and sauce with the rice, and top with more cilantro, if you like.
Nibbles: Cinnamon Ice Cream
Almost 40 years ago, I lived in the Rochester, New York, area. I wasn’t much of a cook then. There were many supermarkets and none of them were of interest to me. I bought flour and sugar in small amounts and after years, they wound up with little black bugs in them.
Some years later, there came a supermarket called Wegman’s. It was, and is, a family-run business in Gates, New York. There are supermarket consultants that call Wegman’s the best supermarkets in the United States. Last weekend, by myself, I went to one in Canandaigua, New York. I spent more than an hour there. It is better than Whole Food, Trader Joe’s and all other supermarkets combined. I bought a pint of Wegman’s cinnamon ice cream. It was fabulous. I figured Wegman’s didn’t make it themselves. Indeed, it is probably made by Blue Bunny. Locally, Walmart and Shop Rite sell Blue Bunny. See if they have cinnamon ice cream and let me know!
About the author: Lee White has been writing about restaurants and cooking since 1976 and has been extensively published in the Worcester (Mass.) Magazine, The Day, Norwich Bulletin, and Hartford Courant. She currently writes Nibbles and a cooking column called A La Carte for LymeLine.com and the Shore Publishing and the Times newspapers, both of which are owned by The Day.