Do you ever wonder who made the first Bacon, Lettuce & Tomato sandwich and how it became a national palate pleaser, even before social media and YouTube came about? So many delicious foods and so many creative minds and palates!
What about a Reuben? Who thought about putting that particular combination together? And an Egg Cream (are you from back east?) that delicious blend of chocolate syrup, milk and seltzer (but no egg – go know!).
I can’t say things like this keep me awake at night, but certainly they enter my consciousness on a fairly regular basis. I love the why and the how of things, not just food.
Who cut down the first tree and used the wood to make a dwelling? Did they look at the tree and see planks coming from it? Did they picture a house and wonder how to hold it all together?
But getting back to food. What combinations do you love? Is it specific to you or did you learn it from family or friends?
I’ve recently been planning lots of parties and keep looking for new ideas. I get bored with making the same things so I love when a recipe interests me.
I try it, then make changes that please my palate. The recipe below is one of those. I became enamored because a dear friend can’t eat tomatoes and another doesn’t eat red meat, but both love pasta and meatballs.
I’ve tweaked and tasted this. See what you think.
Turkey Meatballs in White Cream Sauce: Combine one lb. ground turkey with one egg, 1 tsp. each onion powder, garlic powder, dried parsley and salt, then add 1/2 cup parmesan cheese and two slices white bread soaked in milk. Form into 8 balls.
Put in 350 degree oven for 30 minutes. Saute one large finely chopped onion and 2 minced garlic cloves in butter and oil until translucent. Add drippings from meatballs. Make a cornstarch slurry and add to 2 cups chicken broth. Add to pan with 2 tbs. Better Than Bouillion chicken base.
Simmer 10 minutes. Add 2 cups heavy cream, simmer over low heat 5 minutes. Taste for seasoning. Add meatballs, simmer 10 minutes. Serve over pasta.
