two coast kitchen

food, photos, and fantastic adventures


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Tomato Sauce and Baked Meatballs

baked meatballs & tomato sauce
Meatballs are an ultimate comfort food. Every culture has their spin on the meatball, and I don’t blame them – they are delicious! Add them on top of a bed of pasta, put them in a sandwich roll with some sauce and cheese, serve them as an appetizer, you name it. You really can’t go wrong when meatballs are on the menu. Pair them with some homemade tomato sauce, and you got yourself a meal.

Originally I was going to make fish tacos for dinner last night, but a fresh baguette found it’s way into our lives and I had to take advantage of it. I thought about doing a variety of crostini for dinner with a salad, but that baguette was calling for something saucy, something that could be sopped up using the bread. I knew I had a large can of crushed tomatoes in the cabinet – bingo. Homemade tomato sauce and some meatballs to go along with it.

This is a pretty simple homemade sauce. Things can be added or subtracted from the recipe and it will still taste wonderful. I have made the sauce without the wine with no complaints. But if you have wine, use it. Then you have a bottle already aerating and ready for dinner. This receipe makes a lot of sauce. You can cut down the measurements if you want, but I recommend making the full recipe and freezing what is leftover. Then you have homemade tomato sauce ready to go next time you make pasta, lasagna, etc.

onions & garlic
Onions and garlic sauteing in olive oil. Stir them frequently, you don’t want them to brown too much!
onions, garlic, and wine
Cooking off the wine until almost all the liquid is gone.

Add canned tomatoes, turn heat down to low, stir, walk away. When you think about it, stir the tomato sauce. Have your stove set to the lowest setting where the sauce is still simmering. The longer it cooks, the more the flavors will develop.
meatballs
Meatballs ready to go. I have made meatballs on the stove top, but I thought I would try out baking them in the oven. Let me tell you – the oven method is awesome! It frees you up to do other things like make a salad and salad dressing, load the dishwasher, dance around the kitchen when Beyonce comes on your Pandora station, set the table, you know… all the the important things.
baked meatballs
After the 20 minute cook time, the meatballs looked great on top, but a little soggy on the bottom. I flipped them over, turned the broiler on, and let them brown up on the bottom for a few minutes. I left the rack in the middle of the oven so they weren’t super close to the heat.  This isn’t a necessary step, but I’m glad I did it. Top with a little parmesan cheese, have some crusty bread on the side and you are good to go.
baked meatballs & tomato sauce Continue reading


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Bessie’s Passover Sponge Cake

Bessie's Passover Sponge Cake
Every year, my mom’s side of the family gets together for a big Passover seder. On average, there are 50 family members that attend, and it turns into a big holiday/family reunion. We all pitch in and spend Friday and Saturday making different dishes for the seder. A while back, the family put together a cookbook of all the family recipes, including photos that date back to the 1920’s, and illustrations by my cousin Mark.
Wolsk Family Cookbook
Bessie is standing on the far right. This cover photo was from 1922. Bessie stands with her two brothers and her parents. Bessie was the matriarch of the family by the time I was old enough to remember Passovers. She was an amazing lady, and is always dearly missed during our family seders.
sponge cake
The past three or four years, I have taken over the task of baking the sponge cake. We still use Bessie’s exact recipe for it has never failed us and is the perfect ending to our seder. The recipe is simple to put together and a delicious kosher treat for your seder, during passover week, and really, anytime. You just have to get your hands on two unique ingredients: matzoh meal and potato starch, and you are good to go!
sponge cake pans
You can find really long loaf pans (even longer than the pan on the left) to bake this as one loaf. Or divide it into two pans. Remember to cut parchment paper so it lays flat on the bottom as seen above. Continue reading


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Month Through My Lens: March 2014

State College sky
Every month, I will do a round up of photographs that may have not made it into previous blog posts. Even though this is primarily a food blog, you will get a glimpse through my camera lens of my every day happenings. Enjoy!

rustic sourdough loaf
I made my first loaf of bread with my sourdough starter. I’m pretty pleased with how it turned out.

Orlando
J and I traveled to Orlando, FL to join his brother, sister in law, and two nieces for some sun and spring training baseball games.

IMG_7169IMG_7128 IMG_7107
We went to three spring training games, all at different stadiums. The Atlanta Braves’ stadium was the only one in Disney World.

sunset
View from our hotel room in Orlando.

greek salad
Grainy cell phone photo of my delicious Greek Salad. Now that is the correct ratio of feta to veggies.

PSU hockey
Penn State vs. Wisconsin men’s hockey game in the beautiful new Pegula Ice Arena.

daffodils
Trying to bring some spring into the house.

pool
A game of pool on a Saturday night.