Baby Meatballs

As in, meatballs for a baby, not cute little meatballs. These are one of the few proteins Evan will eat, and I can see why -- they're really quite delicious, no matter how old you are. The trick is in the grated apple and in breading them before cooking. The recipe is from First Meals by Annabel Karmel.

In a mixing bowl, combine

1. 1 lb. ground beef
2. 1 onion, finely chopped
3. 1 T chopped fresh parsley (optional)
4. 1 chicken bouillon cube dissolved in 2 T hot water (Mmmm, MSG!)
5. 1 small apple, peeled and coarsely grated
6. 1/2 t Worcestershire sauce
7. pinch brown sugar
8. salt and pepper, to taste

Mix thoroughly, then shape into about 24 meatballs. Roll in all-purpose flour to coat, then saute in a little olive oil until browned on all sides and cooked through.

These keep for a few days in the fridge, or you can put them in a plastic container and freeze them. It's easy to take out 1 or 2 frozen meatballs and heat them for ~30 seconds in the microwave for instant baby dinner!

Marshmallows!

Until recently, I had never considered that marshmallows were something you could make at home. Judging by the responses my first batch got, a lot of other people hadn't considered it either. But in fact, it's not that hard to do; they're one of the easiest candies I've ever tried.

To make indoor S'mores, set marshmallows in a nonstick skillet and broil on low power until lightly toasted. (Watch 'em -- they burn within seconds!) Add graham crackers, chocolate, and enjoy.

This recipe is Molly Wizenberg's, from the July 2008 Bon Appetit. (Yes, it sat in my to-make pile for a year. Anymore, that's not too bad.)

In the bowl of a heavy-duty mixer, combine

1. 1/2 c cold water
2. 3 (1/4 oz) packets unflavored gelatin, such as Knox

Let stand until gelatin softens, at least 15 minutes.

Meanwhile, in a heavy medium saucepan, combine

1. 2 c sugar
2. 2/3 c light corn syrup
3. 1/4 salt
4. 1/2 c cold water

Heat and stir until dissolved, then boil without stirring until syrup reaches 240 F. (Use a candy thermometer, please.)

With the mixer's whisk running slowly, pour sugar syrup into gelatin in a thin stream. To direct the stream into the bowl and away from the whisk, I like to pour down the handle of a wooden spoon. Gradually increase speed to high and whisk until mixture is very thick and stiff, 10-15 minutes. Add

1. 2 t vanilla extract

and whisk to combine.

Scrape marshmallow mix into 13" x 9" pan lined with aluminum foil and sprayed with nonstick spray. Smooth top with a wet spatula. Allow to cool completely, about 4 hours.

Sift together

1. 1/2 c potato starch (a.k.a. potato flour)*
2. 1/2 c powdered sugar

Generously dust counter with starch-sugar mix, and invert pan of marshmallows. Generously dust top of slab. Cut into 2" squares (good luck!) and toss with starch-sugar mix to coat. If you're a domestically-inclined ninja, cut them into fun shapes instead. Set on a wire rack to dry for bit before storing in a sealed plastic container.

* I couldn't find potato starch at my grocery store, so I took plain instant mashed potato flakes and ground them to dust in my food processor. It seems to have worked, and remarkably enough, the marshmallows had no hint of potato flavor.