The key to daring, elegant meals is a method known as layering taste. While you layer taste, you maximize the impact of a single ingredient, producing a number of distinct however complementary tastes. The result’s a dish that boasts a brief ingredient record and a variety of persona.
Listed below are two entry-level examples: utilizing citrus zest and juice in a salad dressing; and cooking scallion whites right into a rice pilaf after which garnishing the completed dish with scallion greens. It’s a lesson we depend on usually, however notably in our e-book “COOKish,” which limits recipes to simply six elements.
A chief instance is our tackle wealthy and satisfying Spanish albóndigas, or tapas-style meatballs, which may be made in slightly below half an hour. Smoked paprika not solely spices the meatballs, it additionally flavors the sauce and helps thicken it to a glaze-like consistency. We additionally add minced garlic and thyme to the bottom beef together with the panko, in addition to cook dinner sliced garlic and thyme sprigs within the sauce.
Chopped inexperienced olives add a briny end; search for agency, meaty inexperienced olives comparable to Castelvetrano. And serve the meatballs with loads of heat, crusty bread.
Begin to end: 25 minutes
1 pound 90 % lean floor beef
⅔ cup panko breadcrumbs
5 medium garlic cloves, 2 minced, 3 thinly sliced
2 tablespoons smoked paprika, divided
2 teaspoons minced recent thyme, plus 3 thyme sprigs
Kosher salt and floor black pepper
2 tablespoons extra-virgin olive oil
½ cup pitted inexperienced olives, chopped
Combine collectively the meat, panko, minced garlic, 1 tablespoon paprika, minced thyme, 2 teaspoons salt and 1 teaspoon pepper; type into 16 meatballs. In a nonstick 12-inch skillet, warmth the oil till shimmering. Add the meatballs and brown on the underside. Add 2 tablespoons water, cowl and cook dinner till the exteriors are not pink. Uncover and cook dinner, turning usually, till the facilities attain 160°F. Add ½ cup water, the sliced garlic, remaining 1 tablespoon paprika, thyme sprigs and olives. Prepare dinner, stirring, till the sauce evenly glazes the meatballs.
Non-obligatory garnish: Toasted sliced almonds
EDITOR’S NOTE: For extra recipes, go to Christopher Kimball’s Milk Avenue at 177milkstreet.com/ap