Tag Archives: cooking

Tursgiving 2014: The Meatballs Recipe

25 Nov

Yesterday I wrote about the amazing feast that is Tursgiving and promised our host’s famous meatballs recipe.

Here ya go!

Tursgiving 2014: The Meatballs Recipe


  • Sauce:
  • 3 cans of Crushed tomatoes ( I like pastene )
  • 1 carrots finely chopped
  • 2 stalks of celery finely chopped
  • 1 small onion finely chopped
  • 3 cloves of garlic chopped
  • 4 bay leafs
  • 2 tbsp each of basil and parsley chopped
  • salt and pepper
  • 1 tablespoon of sugar
  • 4 tbsp of olive oil to start (separated)
  • Meatballs:
  • 1/2 pound each of beef, veal, pork and lamb
  • 1 cup parm cheese
  • 1 cup bread crumbs
  • 3 green onions finely chopped
  • 3 cloves garlic finely chopped
  • 1 shallot finely chopped
  • 2 tbsp of finely chopped parsley
  • 2 tbsp of finely chopped basil
  • 2 beaten eggs
  • salt and pepper
  • Few dashes of worchestire sauce (optional)
  • Flour to dust meatballs


  1. In a large sauce pot... large enough for all your meatballs plus the sauce, add 2 tbsp oil over med/high heat and saute your onions, garlic carrot and celery until onions are translucent
  2. Add the rest of your sauce ingredients starting with the tomatoes and let simmer on a med low for 30 minutes
  3. Keep tasting to make sure its not missing anything
  4. Meatballs:
  5. While sauce cooks, add all meatball ingredients to a mixing bowl and mix well making sure everything is uniform
  6. Form into inch and a half sized balls (mixture shouldn't be loose... nor too dry... if too loose add a little more breadcrumbs)
  7. Then coat with a light dusting of flour
  8. Meatballs in sauce:
  9. In order to cook the meatballs, add them to the sauce gently until they are all in the pot (no frying!!!)... and cover.
  10. Then after 5 minutes gently mix with a spoon to rearrange the orientation of the meatballs.
  11. After another five minutes rearrange again and remove from heat and keep covered until they are room temperature.
  12. Tips from the chef:
  13. Make the sauce first so its cooking while the balls are being prepared
  14. I suggest preparing them the day before you want to cook them and then reheat... meatballs are always best reheated!!!

Thanks, again, Mike!

Thanksgivukkah Latke Burger!

24 Nov

Hey Buzzfeed readers (and everyone else)!  Thanks so much for the amazing response! We had a great time making this burger and we’re so excited it got picked up.  Please come back and visit us here at NYCNomNom as we cook and dine throughout NYC (and beyond).  And come on over and join us on Facebook or Twitter to get updated posts and fun food stories.

Now, without further ado (nor more unabashed blog promotion), here is the latke burger…


We love our Franken-foods, and now we have a Franken-holiday when the first day of Chanukkah falls on Thanksgiving Day (aka Thanksgivukkah).  Mike, being the Domestic Divo that he is, came home on Friday with an idea: let’s make a Latke Burger!

The plan: latkes in place of buns, a turkey burger with some brisket in there to add flavor, and cranberry ketchup

After his last successful project at our very own Ramen Burger, I was excited.  We went to Brooklyn Fare and picked up all the ingredients, and then Mike got to work.


Continue reading 

Homemade Ramen Burgers (AKA: Why my husband is the greatest)

22 Aug

I’ve been having a pretty lousy week.  To cheer me up, my awesome husband decided to surprise me with an awesome dinner: homemade ramen burgers.

What is a ramen burger you say?

It is only the food of the moment here in NYC.  (You can read all about it here).

People are lining up for hours each Saturday in Williamsburg, Brooklyn to sink their teeth into a burger patty on a ramen “bun.” (It’s an invention of Keizo Shimimoto)

So Mike somehow got it into his (genius) head that we could try to make it ourselves. He Googled and happened upon this video, which served as enough instruction for him to do it at home by memory. And you know what… it was DAMN EASY!

We started with some ramen (sans the spicy add-in since I am allergic).


We boiled it like normal.



Drained it


Added an egg (to bind it)


And then put it into a round ramekin dish (the size of a hamburger bun).


Covered it in plastic wrap and then used another ramekin to push the noodles down into the bottom of the dish.


(We actually did a double-up because we only have 2 ramekins, but I do not recommend this).


Then we used the top ramekin as a weight and put it into the fridge for 15 minutes.


When it came out, it was a perfectly round and well formed noodle “bun.”


Which we then put into a hot pan with a bit of oil.


With its buddy



And browned them up until they were crispy (note: these go from not brown to nearly burnt very fast… so watch carefully)



While those browned, Mike made an amazing umami mushroom sauce using shitake mushrooms, garlic, sesame oil, butter, and a bit of teriyaki sauce.


Then browned up some bison burgers in the awesome sauce. (Without a grill in a NYC apartment, the pan seared burger still works well)


And then… we put it all together. (with arugula, tomato, and the mushroom sauce)


And it was beautiful.


And it erased all the bad that happened this week.



It was absolutely delicious to boot (even though we couldn’t use the Asian seasoning and we forgot the fried egg on top).  The crunch of the ramen on the outside followed by a bit of the noodly texture, and with the burger inside and the umami mushroom sauce, it was just a genius combination.  I see why people wait on line for hours for this franken-food, however, why wait when you can make it yourself in 30 minutes flat?

I love my husband.