Ron came over for dinner tonight, along with Jay. I made the meatballs and sauce, baked the bread and make the cake yesterday so tonight all we had to do is cook the pasta and put together the salad (which Larry took care of). We liked the spaghetti and meatballs, but it’s very rich – there’s ground bacon in the meatballs and in the sauce, and I found the meatballs a little delicate and hard to work with. I probably won’t make it again. The cake, though is a different story – this is kind of similar to a lemon pound cake. Dense and fragrant and really delicious. The ice cream was more of an afterthought – I’ve got a bunch of Meyer lemons right now. I’d like to give it another try – flavor was great, but the texture was surprisingly icy.
The edamame dip is definitely a winner. We didn’t have any crackers on hand other than Wasa Sourdough, and it turns out they’re great vehicle for the dip.
- Edamame Dip (Good Eats, Et Tu Mame)
- Spaghetti and Meatballs All’Amatriciana (Bon Appetit, January 2010)
- Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
- Golden Lemon Almond Cake (Rose’s Heavenly Cakes, p. 37)
- Super Lemon Ice Cream (The Perfect Scoop, p. 85)
