What is a Balaboosta?
Balaboosta (n.)(bah-lah-b00-sta) A Yiddish term meaning the perfect housewife, homemaker, wonderful mother, cook, and gracious hostess. She does it all and does it well.
I make simple food with easy recipes and I like to try new things. My family and friends love my cooking and always ask me to share, with them, what I know about food, flavor, and technique.
I'm not a professional chef and I've had no formal culinary training. What I know and do in the kitchen comes from three women...Nana, Grandma Della, and Rose, my mom. Each one of them knew more about putting a meal on the table than any fancy chef in a white hat. They were the ultimate
Balaboostas.
What I offer you is a lifetime of experience in the kitchen with my compliments and theirs. I hope they'd be proud. I will bring you my recipes as I make them with photos of the actual food I'm preparing. I'm no professional photographer either but I promise, my food will speak for itself in every picture.
The food on my table isn't stacked in a trendy tower.
Instead, my food is stacked with flavor and full of my passion for cooking. So please come in, make yourself comfortable, and enjoy.
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Disclaimer: While most of my recipes are "Jewish Style", I do sometimes cook with pork. This might have been a great disappointment to some but my grandmothers knew that I live in modern world. I light Shabbos candles religiously but I have to admit...I do not keep a Kosher home.
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RETURN TO MY MOST RECENT RECIPES
Who doesn't like meatballs? They're fun to make and they're fun to eat.
These meatballs aren't the of the ordinary garden variety. They're soft, packed with flavor and very special. If my kids could tell you it's one of their favorites! This recipe is easy and simple and so very delicious.
To See Amazing Details: CLICK ON THE PHOTO
Ingredients....
- 1 pound ground veal
- 1 egg
- 1/2 cup Italian Seasoned Bread Crumbs
- 1/2 packet of Onion Soup Mix
- 3 tablespoons warm water
- 1 teaspoon granulated garlic
- 1 teaspoon dried parsley
- 1 teaspoon dried rosemary
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Here's how you do it...- In a medium bowl first blend well all the ingredients except the ground veal into a loose paste.
- Using a dinner fork mix in the ground veal until thoroughly blended.
- Roll all the veal mix into cherry sized balls.
- Heat a skillet over medium heat.
- Put the meatballs into the hot pan.
- Cook on all sides until golden brown 4-5 minutes.
- Drain on paper towel.
Serving Suggestion:- Serve with your favorite sauce and any pasta (I use whole wheat or brown rice pasta)
- Garnish with freshly grated Parmesan cheese.
Bon Appetite!
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