 Today is the official back to school day for children in my neighborhood. The days are beginning to feel like fall. I've noticed that the local grocery stores have field mums. With that in mind, there's a dish I make every fall and winter since it appeared in the April 1999 issue of Gourmet Magazine. The recipe is Swedish Turkey Meatballs with Egg Noodles. It's a good do ahead dish and I've even made it when I was still working in a school. It contains basic pantry items, but you'll need to make sure that you have on hand egg noodles, beef broth and medium-dry sherry. Instead of beef broth, check out Williams-Sonoma's beef stock concentrate. Right now it's not showing on their website, but as the fall season progresses, hopefully they'll have it back in stock. It took me 3o minutes to make fresh breadcrumbs and make and sear the meatballs. An additional 25 minutes is needed to bake the meatballs through. While the meatballs are in the oven you'll start the water for your egg noodles. The dish even freezes well.
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