GWSmith Posted April 1, 2012 Share Posted April 1, 2012 Ok everyone, its another round of Swedish Meatballs. This time, I wanted to try and make it TOTALLY vegetarian. This means everything from the meatballs to the sour cream.........This dish turned out to be VERY rich and tasty, we switched to the Morning Star brand this time. These were tasting more like pork then another brand we tried... Here, the first set of ingredients for the dish... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 1, 2012 Share Posted April 1, 2012 In this pic, the pasta, meatballs and the garlic stayed. Red onions are ready to go into the begining of the saute... Note also the fresh nutmeg, and of course, whats cooking without a great beverage ? [Y] Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 1, 2012 Share Posted April 1, 2012 XVOO to start off the saute Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 1, 2012 Share Posted April 1, 2012 Red onion goes in first... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 1, 2012 Share Posted April 1, 2012 A little sea salt [] Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 1, 2012 Share Posted April 1, 2012 At this point, the fresh garlic goes into the mix for a bit.... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 1, 2012 Share Posted April 1, 2012 Oh, wanted to mention, I did simply the small amount of prep for this dish, but Chris actually put the sauce together. Here he is stiring things up . Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 1, 2012 Share Posted April 1, 2012 Adding some good veggie broth to this mixture... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 1, 2012 Share Posted April 1, 2012 Giving that a stir to incorp the ingredients so far. Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 1, 2012 Share Posted April 1, 2012 How 'bout a little toast over a great dish about to be finished and plated ? [H] Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 1, 2012 Share Posted April 1, 2012 In go the meatless 'theme' of the dish... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 1, 2012 Share Posted April 1, 2012 More broth needed ! Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 1, 2012 Share Posted April 1, 2012 The first of THREE nugmet gratings for a unique flavour which is very much a part of Chris' family recipe... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 1, 2012 Share Posted April 1, 2012 The vegetarian 'sour cream' goes in next..... You would NOT believe how good this tastes! So, if your watching your cholesterol numbers (as I do) some of these NON-dairy alternatives are worthy of a chance in your dishes.. And I can honestly say, there is NO cholesterol in any part of this dish, which would normally be rather high with ingredients of meats, cream and butter. Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 1, 2012 Share Posted April 1, 2012 Simmer those components.. Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 1, 2012 Share Posted April 1, 2012 Some nice 'premium' pasta is all that is used around here, ....and the water it goes (over at my workstation). Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 1, 2012 Share Posted April 1, 2012 Plating of the pasta... yes, thats genuine 'Fiestaware' in cobalt, made in USA (beware, there are China versions of these!) Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 1, 2012 Share Posted April 1, 2012 'Meatballs' and sauce added to the plate.. Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 1, 2012 Share Posted April 1, 2012 ........fresh broad leaf parsley to top things off as always [] Quote Link to comment Share on other sites More sharing options...
GWSmith Posted April 1, 2012 Share Posted April 1, 2012 Our table setting ... Cloth napkins in the carved bear holders, vino is poured.....time to shut down those overhead halogens and crank up some Gene Haris piano jazz ! [Y] Quote Link to comment Share on other sites More sharing options...
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