Monday, June 15, 2009

Chicken meatballs

Week two of Nick makes dinner:
We decided to tackle the chicken meatballs we read about in the New York Times magazine last Sunday, which are flavored with fresh chives, mint, and basil. We have lots of herbs in the kitchen garden, and Nick was intrigued by the possibility of using the food processor to grind meat. After work, we went to Whole Foods for some chicken thighs, along with a few other necessities. In the produce department, we found fresh English peas, and I thought it might be fun to change the recipe up a big. So, we turned it into a pasta dish, tossing the fried meatballs with the raita sauce along with some fresh corn and peas. Garnished with home-grown chive blossoms, the dish was declared a winner.

Skills Nick learned:
How to work the food processor
How to fry meatballs
How to shell fresh peas (mostly how to eat fresh peas out of the pod)
How to mince chives
How to cut corn kernels off the cob

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