My girlfriends are one of the most important things to me. Family is irreplaceable but there’s nothing like spending time with a friend you’ve known for 10 years. They just seem to know when you need a good laugh or a good cry, remember to nurture your friendships and make time for the old and the new. xx Ali
My neighbor just dropped off a few pomegranates…what to do? Was thinking a great sauce for lamb or root veggies, but this looks refreshingly gorgeous.
Coconut Quinoa + Spinach Salad
Homemade Salt scrub
1/2 cup oil, jojoba, grapeseed or coconut
1 cup salt, grey sea, epsom or kosher
10-15 drops essential oil
Homemade salt scrubs are easier and cheaper than you’d think. Mix together all ingredients in a jar. I like to use a mixture of salts and oils because they all have different benefits. My favorite essential oils are lavender and lime or ylang ylang. Such an easy treat. xx Ali
Kitchen Revelry sales are fantastic! We’re getting lots of great press, hope you’ve got your copy already. Check out the 10 things I can’t live without on DomaineHome.com. xx Ali
Check out some of my favorite things and what I’d choose for my last meal on Set Sip Serve xx Ali
Here’s a recipe from Kitchen Revelry, my new cookbook…it’s one of my absolute faves and perfect for Fall. Enjoy!
Ricotta Meatballs with Chianti Sauce
I cook meatballs a bit differently. I don’t fry them! Frying makes the meatballs so heavy and they always seem to break apart. Instead, I bake them to seal in the ﬂavor and then ﬁnish the cooking in the red sauce. The ricotta cheese keeps them really moist, and the fennel seeds make the ﬂavors pop. They. Are. Delicious. This is the dish I make the most.
½ cup ﬁnely minced onions
¼ cup extra-virgin olive oil
3 garlic cloves, peeled and minced
2 ounces prosciutto, ﬁnely diced
½ cup dry red wine
One 28-ounce can crushed San Marzano tomatoes
1 cup beef broth
1 pound lean ground beef
1 pound ground pork
1 cup fresh bread crumbs
½ cup fresh parsley, chopped
⅔ cup ricotta cheese
2 large eggs, beaten
2 teaspoons fennel seeds
1 teaspoon cumin
1 teaspoon dried chili ﬂakes
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
To make the Chianti Sauce: sauté minced onions in extra-virgin olive oil for 5 minutes, add 3 cloves of garlic and the prosciutto and continue to sauté for 1 more minute. Add ½ cup wine and cook for 1 minute. Add the crushed tomatoes and beef broth and simmer for 30 minutes. To make the meatballs: Preheat oven to 450°F. Lightly spray a baking sheet with cooking oil spray. Place all the ingredients in a large bowl and mix together by hand. Roll your meatballs, making 2-inch balls. Place them on the prepared baking sheet and bake for 10 minutes. Remove the meatballs from the oven and add them to your Chianti sauce. Simmer for 15 minutes or until cooked through. Serve the meatballs with the cheese wedge and a grater on the table for your guests. Substitute ground turkey for the beef and pork for a lighter meatball option.