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www.j-junction.org.au

CookingforLovebyOdileFaludi
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Are you looking for an ice-breaker, a way to really get to know someone?.. writes Odile Faludi.
Picture a rainy day, a warm, nurturing pot of soup, some delicious crusty bread and a good glass of
wine. Sounds like the perfect recipe for love, laughter and friendship to bloom. Odile Faludi, recently,
was lucky enough to catch up with Lisa Goldberg, co-writer of the highly coveted Monday Morning
Cooking Club cookbook.

Lisa Goldberg
Something very special happens when you speak to Lisa about food. Her blue eyes start to sparkle
and you know she is in her element. Lisa explains, "The thing about food is it is a way of showing
someone that you care. May it be for your family and friends or someone who is ill. It demonstrates
you are willing to give your time by creating something wonderful with your own hands. You get the
opportunity to show a caring side of your personality. For Lisa, it's all about sharing your soul.
One thing which was apparent throughout the interview is that Lisa hates stereotypes. They say the
way to a man's heart is through his stomach but Lisa insists that works for women too! As far as Lisa
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is concerned, both women and men should cook and the more men who are willing to prepare a meal
for their lady the better! t doesn't have to be complicated but she is adamant no meals should be
served in the kitchen and then brought to the table. Steak and vegies is certainly out. Bring the meal
to the table, serve it from the same pot sharing, savouring and enjoying the flavours "together that is
the key.
Lisa suggests Italian meatballs, but any of your favourites which can be served in a pot accompanied
with wholesome crusty bread and a simple green salad can work surprisingly well. The pot is the
centrepiece of the table and from the moment the lid is removed, the aroma is unleashed. This in turn
will not only get the taste buds going but the conversation flowing. Not to mention lots of dipping of
bread into a great gutsy sauce. The atmosphere is relaxed and casual. Cooking the meal together
can be even more fun and can take away the formality of having someone over for lunch or dinner.
Set the table simply but showing that you have made some effort. Have a few simple basics like
serviettes, salt and pepper and ensure you share the washing up. When asked what to bring, always
say wine. Never go empty handed!
Lastly, there is a real flip side to this one pot wonder meal your relationship may just take on a
whole new meaning. Sharing food can be a way of stimulating another side of one's personality. Just
by being relaxed and comfortable suddenly that person is given a chance to shine. In really taking the
time to know someone you may find that they are not half as bad as they may have first appeared.
Restaurant dating can be nerve-wracking, noisy, and terribly distracting not to mention especially
awkward when the bill arrives. This is a way of giving first impressions a second chance and
promoting an atmosphere where romance can naturally grow. So don't wait too long to have someone
around to share a "pot of food. You may just find it was the best way to spend a lazy Sunday
afternoon.
Lisa's recommendations and tips:
1. Good bread is essential and a definite way to impress: Best bread: ggy's Bakery in Bronte,
Sonoma Bondi, Brasserie Bread, Banksmeadow.
2. Best quick dessert: An affogato (talian, "drowned) coffee-based beverage. It usually takes
the form of a scoop of vanilla gelato or ice cream topped with a shot of hot espresso. Don't
forget to put a shot of Frangelico in to give it a hazelnut twist!
3. Lisa's favourite ce cream: Streets Blue Ribbon.
4. Take shortcuts. Buy pre-washed salad leaves from the supermarket. Keep it simple juicy
mangoes and peaches can be luscious for dessert as is indulging in some great ice cream.
5. Remember to clean the bathroom.
6. Always taste what you are cooking if you think it's delicious, then it is!
7. Don't spend all day in the kitchen!


ITALIAN MEATBALLS
MEATBALLS
500g veal mince
1 onion, very finely chopped
1 egg, beaten
1 slice (30 g) stale sourdough bread, crust removed, processed to make about half cup coarse
breadcrumbs
60 ml (quarter cup) water
Half a bunch of flat-leaf parsley, finely chopped
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SAUCE
10 very ripe roma (plum) tomatoes, halved
5 cloves garlic, peeled
60 ml (quarter cup) olive oil
1 large onion, coarsely chopped
180 ml (three-quarter cup) white wine
375 ml (one & half cups) chicken stock


Preheat the oven to 160C. To make the sauce, put the tomatoes and garlic in a large roasting tin,
then drizzle with half the olive oil and season with sea salt and freshly ground black pepper. Roast the
tomatoes, uncovered, for 1 hour.

Meanwhile, to make the meatballs, put the mince in a bowl and add the onions and eggs. Soak the
breadcrumbs in the water for 5 minutes, then add to the mince. Add the parsley and season well with
salt and pepper. In a circular motion, rub the ingredients together, then set aside while you finish the
sauce.
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In a large heavy-based pot, cook the onions in the remaining olive oil on a medium heat, without
colouring, until soft. Toss the roasted tomatoes and garlic into the pot with the onions. Add the wine
and bring to the boil for 5 minutes, then add the stock. Reduce the heat and simmer for 1 hour.
Transfer the tomato mixture to a food processor (or use a stick blender) and blend. Return the tomato
sauce to the stove. Bring to the boil and simmer for a further 10 minutes, stirring occasionally. Season
generously with salt and pepper.

When the sauce is ready, wet your hands and form the mince mixture into walnut-sized balls, then
place the meatballs into the tomato sauce. Once the sauce is boiling again, cover and simmer for 30
minutes, stirring occasionally. Serve with crusty bread and a salad, or with a pasta such as fettuccine.
Serves 4

One last idea: why not make the meatballs together?



Monday Morning Cooking Club by Lisa Goldberg, Merelyn Frank Chalmers, Jacqui Israel,
Natanya Eskin, Lauren Fink, Paula Horwitz.
All Monday Morning Cooking Club profits go to charity.


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