Today marks the start of the Chinese New Year, the Year of the Rabbit, so I'm recommending a fabulous recipe that was posted on food52 by one of their talented participants, monkeymom, for Stewed Pork Meatballs and Escarole with Crisped Shitakes. These meatballs have a velvety texture, and with the steaming broth and hot greens are perfect for a cold winter day. If you don't have escarole, substitute other greens, as I did in the batch I made last night.
In keeping with how we cook, I used what I had, which was the sliced ribs and a few leaves of bok choy and choy sum, and some Napa and savoy cabbage. I also threw in some tiny boiler onions.
Rather misshapen meatballs ready to go. If I'd put them in the refrigerator for a while after I formed them, they would have kept their round shape. But this is dinner, and just wanted to get them in the oven.
and out of the oven.
Didn't have fresh mushrooms, but dried worked fine.
For further reading on the Chinese New Year: http://www.theholidayspot.com/chinese_new_year/
and to see Chinese Art at the Freer Gallery of Art: http://www.asia.si.edu/exhibitions/current/orchid.asp
or visit Google's virtual tour: http://www.googleartproject.com/