It has been a little more than 2 years since I launched my blog. During that period I have developed my baking skills, traveled through France, taken you on a tour of Italy through food, carried you along on my fitness program, enrolled in a culinary arts program and cooked more than 80 recipes.
They say that life is a journey and I can confirm that writing this blog has certainly been a journey. I have learned so much and I hope to continue on this path for a long time.
The interesting thing is that I started writing this blog to entrench myself in the world of food and to grow my food photography business. Yes, my passion is photography.
Saying that you well understand my frustration that my new camera is in the repair shop. I bought a Nikon D800 a couple of months ago and have been back to my local camera store a few times because it has gobs of oil on the sensor. Yikes!!!
I kept wondering what kind of dust was causing black blobs on my shots so I tried the self-cleaning function on the camera and blew air on to the sensor to blow the dust away. The gobs only moved and multiplied!!!
I realized I needed to get professional help so I took the camera back to my camera store and got my sensor cleaned. A few weeks later it happened again. Then it was time for the internet search to find out if this is a common problem. Apparently; this happens in new Nikons and Canons but usually corrects itself after 2-3 cleanings.
My camera is now in the hands of Nikon because I have well passed the normal adjustment period and the self correction did not happen. I believe that I have a lemon. Not the kind that you eat or cook with but the kind that brings frustration and loss of productivity. I am waiting for a replacement camera because I believe that Nikon backs its products. In the meantime I have rented a Nikon D3X which is awesome!!!
I shot these meatball sliders with my D800 and removed the blobs in Photoshop.
Sliders are my version of diet food. If you like burgers, pulled pork or meatballs and are watching your weight you can do portion control by eating a slider instead. It may not be perfect science but it makes me feel better.
Makes 4-6 servings
3/4 lb. ground pork
3/4 lb. Italian pork sausage, casings removed
1 tsp. red pepper flakes
6 garlic cloves, chopped
1/2 cup panko bread crumbs
1/2 cup grated Parmesan cheese
2 large eggs
1/4 cup fresh parsley leaves, chopped
Freshly ground black pepper
4 tbsp. extra-virgin olive oil
1 yellow onion, chopped
1 (20-oz.) can tomato puree
1 (14-oz.) can diced tomatoes
Soft rolls, sliced in half horizontally
Fresh basil leaves
Combine the ground pork and pork sausage, red pepper flakes, 2 cloves of the chopped garlic, panko, grated cheese, eggs, parsley, kosher salt and black pepper, to taste, in large bowl. Form into 2-inch meatballs and set aside on a platter.
Heat 2 tbsp. of the olive oil in large skillet over medium-high heat. Add the meatballs and cook until brown on all sides. Transfer to plate.
Meanwhile, start the sauce. Add the 2 tablespoons of the remaining olive oil to a medium saucepan over medium heat. Add the onion, and the remaining garlic. Sauté until the onion begins to brown, about 4 to 5 minutes. Season with salt and pepper, to taste.
Add the tomato puree and the tomatoes and bring to a boil. Reduce the heat, stir in the meatballs and simmer the sauce, stirring occasionally, for approximately 40 minutes.
To serve, put a meat ball on the bottom of each roll and drizzle lightly with some sauce. Top with a fresh basil leaf and a slice of mozzarella cheese. Cover with the roll tops and transfer to a platter. Serve warm.
Recipe from FoodNetwork.com