Savoir Fare Meatloaf

2 Jul

More for the meatloaf files:

Calgary Herald
Sun May 11 1997

Grayson Sherman is one chef who can add high style to almost anything.

At his restaurant and catering company Savoir Fare (with partner Octavia Melanosky) Sherman is putting new twists on old favorites — food he’s dubbed ”21st Century Diner” cuisine.

This new age home cooking ranges from old-fashioned roast chicken and mashed potatoes or an open-faced tuna Nicoise sandwich to lemon meringue pie. But you won’t see that pie the same anymore once you’ve had Sherman’s creation — a lemon curd-topped meringue with a towering cone of pastry on top.

And you’ll always find meatloaf on the menu, but you can count on it being just a notch more exciting than Mom’s.

Herald editor Beth Burgess says it’s the best meatloaf she’s ever tasted and asked us to uncover Sherman’s secrets.

”The secret is using regular ground beef, not lean,” says Sherman who has updated his grandmother’s recipe by adding such things as marjoram and fennel to the mix and serving it with a sundried tomato gravy.

Sherman says he’s ”done 10 different kinds of meatloaf” at Savoir Fare, from Cajun-flavored loaves to Mediterranean meatloaf with cracked wheat or Indian meatloaf flavored with raisins, cumin, cardamom and cloves.

You can also try his food until June 1 at the Designers’ Showcase home at Elbow Drive and 29th Ave. S.W. (a fund-raiser for the Kid’s Help Phone) where Savoir Fare on the Park is set up with a 48-seat outdoor restaurant.

Here’s his recipe:

Savoir Fare Herbed Meatloaf with Sundried Tomato Gravy

Serves 8

Meatloaf:

1/4 cup canola oil

1/2 cup celery, finely diced

21/4    cups onions, diced

13/4    pounds regular ground beef

11/2    cups bread crumbs

1/4 cup barbecue sauce

1 tablespoons Worcestershire sauce

3 eggs

1   tablespoon sausage spice (Sherman’s mixture of salt, pepper, garlic and fennel) or Clubhouse Pepper Medley

1 tablespoon granulated garlic

1 tablespoon beef soup base

1 tablespoon coarsely ground black pepper

1/2 tablespoon fennel seed

1/2 tablespoon marjoram

Heat oil in a large saute pan and add onion and celery. Saute until vegetables are translucent and tender.

Cool slightly and puree in food processor. Transfer to a large bowl.

Add the remaining ingredients and work with your hands until a smooth paste-like texture is achieved. Form mixture into a 6-inch wide by 12-inch long domed loaf (like a biscotti). Cover with parchment and bake about 30 minutes at 325 degreesF until firm but not overcooked. Drain fat and cut into 8 portions.

Sundried Tomato Gravy:

Makes 4 cups

1/2 cup oil from sundried tomatoes

6 tablespoons flour

2 cups milk

1/2 cup sundried tomatoes, minced

2 cups water

4 tablespoons beef soup base

1/4 cup sherry

1 teaspoon coarsely ground black pepper

2 tablespoons garlic, minced

1 tablespoon basil

4 tablespoons thick tomato puree or tomato paste

1/2 cup fresh basil, shredded

Place sundried tomatoes in the water in a measuring cup and heat in microwave for 4 minutes. Remove tomatoes, reserving liquid, and set aside. Heat the sundried tomato oil in a saute pan and stir in the flour, cooking to form a roux. Stir in the tomato water, tomatoes, soup base, sherry, pepper, garlic, dry basil and tomato puree. Stir over medium heat to form a smooth gravy. Stir in milk and fresh basil. Serve over meatloaf.

 

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