Ruby is my special pal who lives in Oak Park, Ill. She lives with her kid brother, August, and her parents, Miguel and Nancy, who have been in my life for the past 17 years. Rubes is more like a de facto niece; I remember her big eyes in the bassinet.
Now 10 years old, she's on the cusp of teenybopper land, her womanhood blossoming by the day. Last year, we built a gingerbread house together, and I got to thinking that maybe it's time for her first cookbook.
I was about her age when I received a copy of Better Homes and Gardens' Junior Cook Book. It had a red-and-white checked hard cover, like a tablecloth. Already a voracious reader, I loved receiving books as presents, but this was special. It contained possibilities, like pancakes, ice cream sodas and scrambled eggs. The world suddenly seemed bigger and definitely more delicious, even if it meant using Bisquick.
Recently, while in Portland, Ore., I came across Look and Cook: A Cookbook for Children, a definite upgrade to the BH&G editions of yesteryear. Chock full of vintage illustrations and clear instructions for its 55 recipes, this spiral-bound beauty is the stuff of culinary muses.
I can't wait to get on the next plane to Chicago for a plate of Ruby's spaghetti and meatballs.
Adapted from Look and Cook: A Cookbook for Children by Tina Davis
2 tablespoons vegetable or olive oil
1 small onion, finely diced
1 clove garlic, minced
1 (28-ounce) can crushed tomatoes, including juice
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon dried oregano
4 tablespoons tomato paste
2 tablespoons butter
Place oil in a pot over medium heat. Add onion and garlic and sauté until soft but not browned, about 5 minutes. Add remaining ingredients except the butter and bring to a boil. Lower heat and simmer for 10 minutes. Add butter and simmer 5 more minutes. Turn off heat, and set sauce aside until you're ready to add meatballs (recipe below).
Combine all ingredients except oil in a large bowl and mix well with your hands. Form the mixture into about 16 balls, about 1.5 inches in diameter.
Heat half of the oil in a large frying pan over medium-high heat and add half of the meatballs. Cook for 8-10 minutes, turning every few minutes, until well browned on all sides. Remove meatballs from pan and transfer to a plate. Add remaining oil and remaining meatballs to pan and repeat.
Putting it all together: Taste the sauce to see if it needs more salt, then add the meatballs. Simmer sauce with meatballs for about 10 minutes, until warm. Serve over spaghetti.
Makes four servings.
Culinary questions? Contact Kim O'Donnel at firstname.lastname@example.org.
Why is everyone always so far up Antico's behind when talking about the best pizza?…
Avellino's is shit, mate.
Oddly enough, "authentic Italian" style pizza tastes terrible! I've been to Napoli, and it doesn't…
Fellini's is good pizza if Maddio's is closed for the day.
"and I can tell you this ranking is not made by Italians."