Archive | March, 2010

In like a lion, and into our tummy

10 Mar

Ann Lander's World Famous Meatloaf Recipe

MARCH IS A month at war with itself. Cold, windy evenings eventually give way to promising sunny, spring days only to blow back into blustery darkness.

March is, therefore, the perfect month for meatloaf.

Old-fashioned, warm and comforting dinners transform into hipster-friendly cold sandwiches for lunch the next day. See? Conflict resolution, people.

We were raised on our grandmother’s onion soup staple, and a sweeter, jammy ketchup and bacon-topped home variety.

As teenhood advanced, our household turned to adding oatbran or oatmeal and grated carrot and squash, which turned meatloaf into something entirely different — a little something we liked to call child abuse.

But seriously, our love of this dual dinner-to-lunch staple will never fade.

We flirted with a white wine and lemon scented New York Times version, and an allspice number with a ketchup, brown mustard and steak sauce pan gravy. We love the kitsch of our friend R’s cheeseburger rollup style: a diner-esque jelly roll stuffed with shredded cheddar and grilled onion, topped with mustard and ketchup, and served with cold dill pickles. A classic from L.A.’s The Ivy. And there’s this Pioneer Woman bacon-wrapped goodness.

But we want something that tries a little less, just like us. Because, people – this is meatloaf, not chateaubriand.

We are simply mad for the lashings of red pepper jelly served atop Diner Deluxe’s veal meatloaf alongside Dijon mashed potatoes and Avenue Diner’s AAA beef meatloaf served open-faced on savoury bread pudding.


DINER DELUXE MEATLOAF

Recipe by Dwayne Ennest

1.2 kg ground veal
1.2 kg ground beef
4 eggs
1 cup diced carrots, roasted
1 cup diced parsnips, roasted
1/4 cup diced green onions
1/4 cup ketchup
2 tbsp HP Sauce
1/2 tsp each: garlic powder, ground cumin, ground coriander, mustard powder, Worchester sauce
2 tbsp hot sauce
2 tbsp Dijon mustard
salt and pepper

Preheat oven to 450°F. Mix all ingredients together. Cook a small piece of the mixture on the stovetop to taste and check seasonings.

Place the mixture in two or three loafpans and bake until internal temperature is 120°F, approximately two hours.

Red Pepper Jelly

2 cups pureed roasted red bell peppers
1 cup white sugar
1/2 cup rice vinegar
1/2 tbsp red chili flakes and Tabasco sauce each
salt, pepper
1/2 cup cornstarch
1/2 cup water

Mix all ingredients, except for cornstarch and water, in a stainless steel pot; bring to a boil. Mix the starch and water and stir into the jelly. Bring to a boil, then reduce heat and simmer over medium low heat for two hours until it is thick and jammy with a shiny bright colour. Cool and refrigerate in airtight container. Keeps two weeks and can be frozen. Makes four cups.

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ROSEMARY-APPLE MEATLOAF
1 lb ground beef
1 egg
1 onion, shredded
1 cup shredded apples
3/4 cup bread crumbs
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 tablespoons chopped fresh rosemary
1 tablespoon Montreal seasoning
3 teaspoons Worcestershire sauce

Preheat oven to 350. In a large bowl and with a gentle hand, mix together all ingredients EXCEPT the olive oil. Add some additional breadcrumbs if the mixture seems wet. Mold into a loaf and place in a standard loaf pan. Spread the olive oil over the top of the loaf (this keeps the moisture locked in) and place in the oven. Bake for about 40 minutes or until cooked through and the juices run clear. Allow to sit 5 minutes before slicing and serving.

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CATHI’S ‘SORRY IT’S SOLD OUT’ MEATLOAF

with herb wine jelly

1.25 kg lean ground beef
1 cup onions, finely minced
1 tbsp garlic, minced
2 tbsp Dijon mustard
1/2 cup tomato sauce
1/2 cup bread crumbs
3 eggs
salt, pepper
3 tbsp combined chopped fresh basil, tarragon, oregano, thyme

Combine all ingredients and pat into a 20 cm  by 10 sprayed pan.

Bake at 325°F for 30 to 45 minutes.

herb wine jelly

1 cup chopped mixed fresh herbs: rosemary, basil, tarragon, oregano
1 cup boiling water
1 1/2 cups red wine
4 cups sugar
1 bottle of Certo

Combine herbs with boiling water and let steep for one minute. Transfer herbs and water to a saucepan. Add wine and sugar and boil for one minute.

Add Certo and remove from heat. Continue to stir well for several minues, straining any foam from surface.

Pour into sterilized jars leaving 1 cm at top and seal.

Makes 6 one cup jars.

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UPDATE!
BILL BLASS’S MEATLOAF

2 lbs ground sirloin
1/2 lb ground veal
1/2 ground pork
2 tablespoons butter
1 cup chopped celery
1 cup chopped onions
1/2 cup chopped fresh parsley
1/3 cup sour cream
1 1/2 cups soft bread crumbs
1 egg beaten with 1 tablespoon Worcestershire sauce
pinch dried thyme
pinch dried marjoram
1 bottle Heinz chili sauce
salt and freshly ground black pepper to taste

In large mixing bowl gently combine ground sirloin, veal and pork; set aside.
In a medium sauté pan, melt butter over medium high heat. Add celery and onions and sauté until soft, about 10 minutes. Add sautéed celery and onions and all remaining ingredients except chili sauce to meat mixture.
Combine well and form into a loaf. Place loaf in a baking dish and top with chili sauce.
Bake 1 hour in a preheated 350° oven.

 

 

Jann Arden’s Mom’s Meatloaf

4 large eggs

2.5 kg lean ground beef

1 onion, finely chopped

1 red pepper, finely chopped

1/2 cup HP sauce

2 Tbsp. Montreal steak spice

1/2 cup oatmeal

2 Tbsp. crushed garlic

Preheat the oven to 350F. Mix all ingredients together and pack tightly into 2 loaf pans lined with parchment paper. Cover with foil and bake for 1 1/2 hours.

Remove foil, increase the oven temperature to 425F and cook for another 20-25 minutes. Let rest a few minutes before slicing and serving.

To make grilled meatloaf sandwiches, place a thin slice of Havarti or aged cheddar on a piece of bread, top with a slice of meatloaf, another slice of Havarti and another slice of bread, and cook in a generous drizzle of olive oil in a hot pan until the cheese is melted and the bread is crisp.

Meatloaf

9 Mar

 

BACON AND PRUNE STUDDED MEATLOAF
From Gourmet Magazine, February 2008
“This is the perfect antidote to the Sunday blues, not least because there will be enough left over to pack sandwiches for Monday’s lunch. A mix of beef, pork, and bacon ensures meatiness, with Worcestershire sauce, chopped prunes, and cider vinegar added for good balance and occasional suggestions of sweetness. Because the loaf is baked without a loaf pan, there’s plenty of well-browned crust to go around. “
 
This turned out amazing. Next time we will add some wine to our brunoise-cut mirepoix, and may swap out allspice in favour of some oregano (although we get that the allspice/prune combo substitutes for ketchup). We love the idea of making a prune/bacon paste to add, but are considering using leaner back bacon or pancetta. Thanks to our darling Le Creuset oval baker, we were able to drain the grease easily. There was a lot. Our loaf was very moist, but firmed up well. We like our meatloaf pan with its drainage holes, but we are kind of sold on our oval baker giving more crust surface.
  • 1 cup fine fresh, torn bread from 2 slices firm white sandwich bread
  • 1/3 cup whole milk
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 medium celery rib, finely chopped
  • 1 medium carrot, finely chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon cider vinegar
  • 1/4 teaspoon ground allspice
  • 1/4 pound bacon (about 4 slices), chopped
  • 1/2 cup pitted prunes, chopped (try less)
  • 1 1/2 pounds ground beef chuck
  • 1/2 pound ground pork (not lean)
  • 2 large eggs
  • 1/3 cup finely chopped flat-leaf parsley
  • Garnish:
  • cooked bacon
  • Preheat oven to 350°F with rack in middle.
  • Soak bread crumbs in milk in a large bowl. Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes. Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes. Remove from heat and stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper. Add to bread-crumb mixture.
  • Finely chop bacon and prunes in a food processor, then add to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands.
  • Pack mixture into a 9- by 5-inch oval loaf in a 13- by 9-inch shallow baking dish or pan.
  • Bake until an instant-read thermometer inserted into center of meatloaf registers 155°F, 1 to 1 1/4 hours. Let stand 10 minutes before serving.

Silver belles

9 Mar

sherri's silver 2

Witness our shame.

Tarnished beyond belief: an International Silver Company hinged mini coffee pot, sugar bowl, tongs and creamer in the pattern of Camille. Sleek lines and floral design adorns the covers and pedestal bases. The long spout and flowing handles add grace and charm to our service, non? Oui oui!

UPDATE: online auction sites claim Camille is a pattern introduced in the early 1970s. Stupid internets! We were enjoying pretending it was from the 1940s. Sigh. Ours is stamped 6030

Oscar night

7 Mar

GET READY FOR the most glamourous couch time of the year — it’s Oscar night.

We are truly bummed we will be working and not sipping bubbly and noshing on delicate blini topped with smoked salmon and dill creme. Sigh.

And these Oscar bingo cards and ballots would only make it more fun.

Academy Awards night is an easy party to have — even if it’s just the two of you snuggling on the couch. We dream of a very fun popcorn buffet and assorted nibbles.

And to add a bit of glamour to the evening, these two luxurious dips are divine served with an elegant platter of crudite.

Also, besides Wolfgang Puck’s famous smoked salmon pizza, he posted a recipe for his prime sliders being served at the Governor’s Ball.

Perfect for a night on the couch and your very own red carpet evening.

 

CRAB FONDUE
•3 packages of cream cheese
•1/2 cup mayonaise
•1 teaspoon prepared mustard
•1/2 teaspoon garlic powder
•2 teaspoons Old Bay seasoning
•1/2 cup dry white wine like Chardonnay or 1/4 cup of sherry
•Juice of half a lemon
•1 teaspoon lemon zest
•1 pound lump crabmeat, canned
•1/4 cup green onions, sliced
•Baguette, cut into cubes

In a double boiler, melt cream cheese, mayonaise, mustard, garlic powder, Old Bay, and lemon zest.
Stir in wine and lemon juice.
Carefully fold in crabmeat.
Transfer to a fondue pot to serve.

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POPCORN BUFFET

CAVA’S CHIPOTLE CARAMEL CORN
1 cup popcorn kernels
1/4 cup vegetable oil
1 cup brown sugar
1/4 cup corn syrup
1/2 cup cold, salted butter (cubed)
3 tablespoons chipotles en adobo* (puréed)
1/2 teaspoon baking powder

Preheat oven to 300 F.
In a medium-sized pot, heat oil over medium heat. Add popcorn kernels and cover. Shake until kernels have stopped popping. (Alternatively, pop in an air popper or microwave.) Transfer popped corn to a large mixing bowl.
In a small saucepan, heat brown sugar and corn syrup. Boil until sugar has dissolved. Carefully add butter, a few cubes at a time. When butter is melted, stir in the chipotles en adobo and remove from heat. Let cool slightly before whisking in baking powder.

Drizzle caramel mixture over popcorn. Stir with a large spoon.

Spread popcorn evenly on a parchment-lined tray and bake 20 to 30 minutes, tossing occasionally. Let cool. Keeps up to three days in tightly sealed container. Enjoy.
(Yields 6 cups.)

O Canada in a bottle… er, bowl

1 Mar

This is the hoarded recipe equivalent of a time machine. We will spice up the croutons with cayenne, smoked paprika or even steak grill seasoning. Sweet potatoes or butternut squash may add some vitamins and boost the flavour, but we’re thinking this will be pretty damn good on its own.

And. Also! Beer-cap croutons. How cute!

BEER & CHEDDAR SOUP WITH BEER-CAP CROUTONS

beer cap croutons

1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup grated old cheddar cheese
2/3 cup whipping cream

Soup

2 tbsp butter
1 onion, finely chopped
1 leek, thinly sliced
1 celery stalk, thinly sliced
1 carrot, sliced and thinly sliced
2 10 oz bottles of beer (We want to use Steigl)
1 large potato, peeled and cut into 1/2 inch pieces
1 garlic clove
1/2 tsp dried rosemary
1/2 tsp leaf thyme
1 bay leaf
3 cups chicken stock or 1 can undiluted chix broth with 1 1/2 cup water
1/2 lb grated old cheddar cheese
1/2 cup whipping cream
salt and pepper

TO PREPARE CROUTONS, preheat oven to 435 f . lightly grease a baking sheet, then line with parchment paper. Measure flour, bp, salt into a medium sized bowl. Stir with a fork until well combined. Then stir in cheese and cream until well mixed.

Gather dough into a ball. Place on lightly floured board and knead about six or eight times. Roll dough about 1/8 inch thick. Cut out tiny croutons with beer cap. Bake for 10 to 12 or until golden.

TO PREPARE SOUP, melt butter in a wide saucepan over medium low heat. Add onion, leek, carrot, celery. cook uncovered for 15 to 20 minutes, stirring occassionally until onion begins to brown. Stir in beer.

Add potato, garlic, seasonings, and chicken stock. Increase heat to high and bring to a boil.  Reduce heat and simmer gently uncovered until potato is soft, about 15 minutes. Remove bay leaf.

Strain soup into a large bowl. Place strained vegetables and 1/2 cup liquid in food processor. Return pureed mixture and strained liquid to saucepan.  Add cheese and whisk over lowe heat utnil melted. Add cream and salt and pepper.

Serve soup hot topped with beer-cap croutons. Flavour will improve overnight.

 

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Michael Smith’s Cheddar & Ale Soup

1/2 cup butter (or half butter, half olive or canola oil)
1 large or 2 small onions, peeled and diced
2 celery stalks, diced
1 carrot, peeled and diced
1/4 cup flour
1 bottle dark beer
1 1/2 cups chicken stock
1 cup heavy 35% cream (or 18% coffee cream, or half & half)
2 cups grated old cheddar (or aged Gouda!)
sea salt and freshly ground black pepper, to taste
a dash of Worcestershire sauce

In a medium pot, heat the butter over medium-high heat and sauté the onions until starting to turn golden. Add the celery and carrot and continue to sauté for a few minutes more. Shake the flour overtop and stir to coat the veggies. Add the beer, stock and cream and simmer until the soup has thickened, about five minutes more. Add the grated cheddar, salt and pepper and Worcestershire sauce and stir until smooth. Serves 4-6.

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Wisconsin Cheddar Beer Soup
You will need one 4-ounce chunk of American cheese from the deli counter for this recipe; do not use presliced or packaged shredded cheese here. Freeze the American cheese for 15 minutes to make shredding easier. As for beer, we like Miller High Life for its hoppy character and balanced flavor.

4 tablespoons unsalted butter
1 onion, chopped fine
2 carrots, peeled and chopped fine
2 garlic cloves, minced
⅓ cup all-purpose flour
1¾ cups low-sodium chicken broth
1 (12-ounce) beer (see note)
2 cups whole or low-fat milk
3 cups shredded sharp cheddar cheese
1 cup shredded American cheese (see note)
2 teaspoons cornstarch
Salt and pepper

Melt butter in large pot over medium heat. Cook onion and carrots until lightly browned, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook until golden, about 1 minute. Slowly whisk in broth, beer, and milk. Bring mixture to simmer, then reduce heat to low and simmer gently (do not boil) until carrots are very soft, 20 to 25 minutes.
Meanwhile, toss shredded cheeses and cornstarch in large bowl until well combined. Puree soup in blender in two batches until completely smooth, return to pot, and simmer over medium-low heat. Whisk in cheese mixture, one handful at a time, until smooth. Season with salt and pepper. Serve. (Soup can be refrigerated in an airtight container for 3 days.)