9 February 2011 Best Meatloaf Recipe – Ever

Best Meatloaf Recipe – Ever

February 9, 2011 By

Martha's Meatloaf

If you’ve seen me cook, you know that I mostly use the “throw a little of this and a little of that” in the pan mentality.  Even when I use a family recipe as a guideline, I modify the ingredients, measurements and techniques to make the final dish my own (okay, I follow my grandma’s meat sauce recipe to the letter).

With this in mind, I tested Martha Stewart’s Meatloaf 101 recipe years ago and have never veered off from the original – it’s simply the best meatloaf I’ve ever eaten.  It’s all that a meatloaf should be: comforting, moist with a caramelized, crusty topping.  I’m willing to be proven wrong if you feel your favorite meatloaf recipe is better than this one.

Martha Stewart Meatloaf 101 (first published January 2006)

Ingredients:

  • 4 slices white bread, torn into pieces
  • 1 3/4 pounds ground beef
  • 3/4 pound ground pork
  • 1 medium yellow onion, peeled and cut into eighths
  • 2 cloves garlic
  • 2 stalks celery, cut into 2-inch pieces
  • 2 carrots, peeled and cut into 2-inch pieces
  • 1/2 cup fresh flat-leaf parsley
  • 1 large egg
  • 3/4 cup ketchup
  • 4 teaspoons dry mustard
  • 1 tablespoon coarse salt
  • 2 teaspoons freshly ground pepper
  • 2 tablespoons packed light-brown sugar

Directions:

  1. Preheat oven to 400 degrees. In the bowl of a food processor, pulse bread until fine crumbs form. Transfer to a medium bowl; add ground beef and ground pork.
  2. Place onion, garlic, celery, carrots, and parsley in food processor; pulse until finely chopped. Add to beef mixture; combine using your hands. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; combine thoroughly, using your hands. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.
  3. In a small bowl, combine the remaining 1/4 cup ketchup and 2 teaspoons dry mustard, and the brown sugar; stir until smooth.
  4. Brush mixture over top of the meatloaf. Place the pan on a baking sheet to catch drippings, and transfer to oven. Bake until a meat thermometer inserted in the center reaches 160 degrees, about 1 1/2 hours. (If the top of the meatloaf gets too dark, cover with foil and continue baking.) Let meatloaf stand 15 minutes before slicing.

Yields 8-0 servings.

Filed Under: American, Beef, Entrees Tagged With: , ,
11 January 2011 Chicken Thighs with Bacon in Riesling

Chicken Thighs with Bacon in Riesling

January 11, 2011 By

Chicken Thighs with Bacon in Riesling

While I hate using a Riesling I enjoy drinking in this recipe, the flavor of the sauce when I’ve used Finger Lakes Riesling’s been outstanding.  Don’t have Riesling on hand, don’t fret!  Sauvignon Blanc, Pinot Grigio or another dry wine would work great also.

Ingredients:

  • 6 boneless, skinless chicken thighs
  • 2 tbsp all-purpose flour
  • 2 tsp. vegetable oil
  • 3 slices of thick-cut bacon, diced
  • 2 medium leeks, chopped, washed and patted dry
  • 3 medium carrots, diced
  • 1 medium Spanish onion, diced
  • 1 tsp. dried thyme
  • ½ tsp. each salt and pepper
  • 3 ½ cups ( 1-750 ml bottle) white wine, preferably Riesling
  • 1 cup chicken broth
  • ½  cup crème fraiche or sour cream

Directions:

  1. Heat oven to 350 degrees.
  2. Place chicken on a plate, sprinkle with flour then shake off excess.
  3. Heat oil in a large, heavy-bottom saucepan or Dutch oven on medium-high heat.  Add bacon and cook until browned and crispy, about 4-5 minutes.  Add chicken and brown on all sides, then remove the bacon and chicken from the pan to a plate.
  4. Add the leeks, carrots and onion to the saucepan, turn heat to medium and cook vegetables, stirring often, until softened, about 10 minutes.
  5. Return the chicken pieces and the bacon to the pan with the vegetables.  Add the thyme, salt, pepper, wine and broth.  Stir gently to combine, cover and transfer to the oven and bake for 45 minutes.
  6. Remove pan from the oven and stir in the crème fraiche to the chicken mixture to combine and create a thick sauce.  Serve over white rice.

6 Servings.

Filed Under: American, Chicken, Entrees, Vegetables Tagged With: , , ,
6 January 2011 Boiled Cookies by Chris

Boiled Cookies by Chris

January 6, 2011 By

Photo By Chris Absheer

This simple yet delicious cookie recipe is the brainchild of St Louis Food & Wine Chickie friend Chris Absheer (here with adorable grandson Mikey).  What could be better than cookies you can enjoy WITHOUT baking!?

Ingredients:

  • 2 cups granulated sugar
  • 1/2 cup whole milk
  • 1/4 cup butter
  • 3 tbsp unsweetened cocoa powder
  • 1/2 cup creamy peanut butter
  • 2 cups old-fashioned oats
  • 1 teaspoon pure vanilla extract

Directions:

  1. Put sugar, milk, butter and cocoa powder in a heavy saucepan and bring to a boil over medium-high heat.  Boil for one minute.
  2. Remove from heat and quickly add peanut butter, oats and vanilla.  Stir well to combine the ingredients.
  3. Drop the cookie batter by teaspoonfuls onto wax paper.  Let stand 30 minutes before serving.

Yields 3 dozen cookies.

Filed Under: American, Chocolate, Desserts Tagged With: , , , ,
5 January 2011 Chocolate and Raspberry Cake with Dark Chocolate Shell

Chocolate and Raspberry Cake with Dark Chocolate Shell

January 5, 2011 By

Chocolate Raspberry Cake

For New Year’s Eve, I was looking for a special chocolate dessert  to serve to my guests and found two recipes on the Bon Appétit website that I combined to give me the results I was looking for.

For the cake, I used this recipe as a base and for the shell I used the “bands” from this recipe.  I paced myself and made the cake over a 3-day period and it was both beautiful and tasty (see “notes” below for additional information on preparing the cake in advance).

Cake Ingredients

  • 2 cups all purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup water
  • 3/4 cup buttermilk
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 2 6-ounce containers fresh raspberries

Chocolate Ganache Ingredients

  • 18 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
  • 2 1/4 cups heavy whipping cream
  • 6 tablespoons seedless raspberry jam, stirred to loosen, divided

Chocolate Shell Ingredients

  • 8 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
  • 2 16×5-inch strips waxed paper

Chocolate Cake

  1. Position racks in top and bottom third of oven and preheat to 350°F. Coat two 9-inch round cake pans with 2-inch high sides with cooking spray. Line bottoms with parchment paper rounds then spray rounds with cooking spray.
  2. Sift flour, sugar, cocoa powder, baking soda, and salt into large bowl.  Whisk to blend and form well in center.
  3. Whisk the water, buttermilk, oil, and eggs in medium bowl to blend.
  4. Pour wet ingredients into the well of the dry ingredients and whisk just to blend.
  5. Divide cake batter between prepared pans (about 3 cups each).
  6. Bake cakes until tester inserted into center comes out clean, about 30 minutes. (If cakes form domes, place kitchen towel atop hot cakes, then press gently with palm of hand to level.) Cool completely in pans on cooling racks.

Chocolate Ganache Directions

  1. Place chopped chocolate in medium bowl. Bring cream just to boil in heavy medium saucepan. Pour over chocolate. Let stand 1 minute, then stir until ganache is melted and smooth.
  2. Transfer 1 1/4 cups ganache to small bowl. Cover and refrigerate until ganache is thick enough to spread, stirring occasionally, about 1 hour. Let remaining ganache stand at room temperature to cool until barely lukewarm.
  3. To assemble the cake:  a) Place rack inside rimmed baking sheet. b) Carefully run knife around pan edges to release cakes. c) Invert 1 cake layer onto cardboard round or bottom of 9-inch-diameter tart pan with removable bottom. Peel off parchment paper. Place cake layer on round on prepared rack. Spread 3 tablespoons jam over top. Spoon dollops of chilled ganache over, then spread evenly. d) Invert second cake layer onto another cardboard round or tart pan bottom. Peel off parchment paper. Carefully slide cake off round and onto frosted cake layer on rack. Spread remaining 3 tablespoons raspberry jam over top of second cake layer. e) Frost the entire cake with the remaining chilled ganache. f) Pour half of barely lukewarm ganache over cake, spreading over sides to cover (microwave for 15-20 seconds if mixture has completely cooled off).  g) Freeze until ganache sets, about 30 minutes. h) Pour remaining ganache over cake, allowing to drip down sides and spreading over sides if needed for even coverage and to smooth edges. i) Freeze to set ganache, about 30 minutes.
  4. Arrange raspberries in concentric circles atop cake.

Chocolate Raspberry Cake Slice

Chocolate Shell Directions (watch video directions)

  1. Line large baking sheet with foil; set aside.
  2. Place another large sheet of foil on work surface; place waxed paper strips atop foil, spacing apart.
  3. Stir chocolate in medium bowl set over pan of simmering water until melted and smooth.
  4. Pour half of melted chocolate down center of each waxed paper strip. Using small offset spatula, spread chocolate to cover strips evenly, allowing some of chocolate to extend beyond edges of paper strips, making sure strips are completely covered. Using fingertips, lift strips and place on foil-lined sheet. Chill until chocolate just begins to set but is still completely flexible, about 2 minutes.
  5. Using fingertips, lift 1 chocolate sheet from foil. Wrap sheet around cake, waxed-paper side out, lining up 1 long edge with bottom of cake (sheet will be higher than cake).
  6. Repeat with second sheet, arranging so ends just meet, pressing sheet onto uncovered side of cake. If sheets overlap, trim any excess paper and chocolate.
  7. Using fingertips, press top edge of sheet in toward cake, forming slight ruffle.
  8. Chill until chocolate sets, 5 minutes. Gently peel off waxed paper. Chill cake.

Notes: The cakes can be baked 2 days before assembling and I recommend making them at least 1 day ahead.  Simply wrap the cakes in the pans with foil at room temperature.  The assembled cake can be made 1 day before serving if stored in the refrigerator.  Be sure to let the cake stand at room temperature for 2 hours before serving.

Filed Under: American, Chocolate, Desserts Tagged With: , ,
2 January 2011 5 Simple Soups to Try this Winter

5 Simple Soups to Try this Winter

January 2, 2011 By

Thai Soup

Soup is a favorite at my house and I try to make it most weekends.  Thought I’d share some of the soups I’ve made recently that have earned me some rave reviews.

5 Simple Soups to Try this Winter:

  1. Butternut Squash & White Asparagus Bisque
  2. Cremini Mushroom Velouté Soup
  3. Chunky Tomato-Basil Bisque
  4. Tom Ka Gai (Thai lemongrass and coconut soup)
  5. Cream of Leek and Celery Soup

Let me know which soup you end up trying!  Stay warm,

Veronique

Filed Under: American, Canadian, Chicken, French, Mushrooms, Other Neat Things, Soups, Thai, Vegetables Tagged With: , , , , ,
7 December 2010 Why Stop at Three or Four Courses? Make it a Ten-Course Meal!

Why Stop at Three or Four Courses? Make it a Ten-Course Meal!

December 7, 2010 By

Brined Kurobota Pork

Chimichurri Skirt Steak in Handmade Tortilla

Some of you have already seen the photos I posted on my Facebook page of the 10-course tasting meal I served last week, but I wanted to take an opportunity to recap the evening.

During Thanksgiving week, I was fortunate enough to have dear friends in from out of town for a few days.  We made sure we had a few good foodie adventures, including a 10-course meal that my girlfriends and me prepared for most of the afternoon and ate for most of the evening.  What a great way to get caught up on each other’s lives than over a 4-hour meal!?  Here are the courses we enjoyed:

Course 1: Butternut Squash & White Asparagus Bisque (recipe).

Course 2: Panko-Crusted Goat Cheese & Beet Salad (photo).

Scallops in Sage Infused Irish Brown Butter

Course 3: Scallop in Sage-Infused Irish Brown Butter.

Course 4: Prawn Ravioli over Yellow Tomato Coulis (photo).

Course 5: Butter & Finger Lakes Riesling-Poached Sea Bass with Baby Bok Choy and White Asparagus.

Course 6: Indian-Spiced Chicken Tenderloin Bite Over Peanut Sauce (photo).

Course 7: Brined Kurobota Pork with Apricot Glaze & Potato Orbs.

Course 8: Chimichurri Skirt Steak in Handmade Corn Tortilla with Salsa Verde.

Course 9: Maple Bourbon Pecan Tartelette with Maple Profiterole.

Course 10: Cheese Course (Dunbarton Blue, Irish Cheddar, French Brie) with Dark Chocolate-Drizzled Candied Bacon and Honey Pearls.

Cheese Course with Dark Chocolate Candied Bacon

The key to the success of an ambitious meal is to be prepared and organized.  I have 4 tips to hosting a dinner party while not killing yourself.

Have I missed any tips that have served you well when hosting a dinner party?  Please share!

Filed Under: American, Other Neat Things, Soups Tagged With: , , ,
3 December 2010 Decadent Chocolate Brownie Cookies

Decadent Chocolate Brownie Cookies

December 3, 2010 By

Chocolate Brownie Cookie

Can’t decide whether to make chocolate cookies or brownies?  Problem solved!  These cookies are chewy, nutty and completely decadent.

Ingredients:

  • 6 ounces semi-sweet chocolate chips
  • 4 ounces extra bittersweet chocolate (70% cacao)
  • 6 tbs. butter
  • 1 ¼ cups granulated sugar
  • 3 large eggs
  • 2 tsp. pure vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 2 cups mixed nuts, chopped (macadamia, almonds and/or pecans are super)

Directions:

  1. Preheat oven to 325 degrees.
  2. Microwave chocolates and butter in a large bowl on high for 1½ – 2 minutes or until almost completely melted, stirring halfway through heating time.  Stir until smooth.
  3. Add sugar into the chocolate and stir to blend.  Add eggs one at-a-time, stirring well after each one. Add vanilla.
  4. In a small bowl, combine flour, baking powder and salt.  Add flour mixture to the chocolate and stir to combine completely.  Add nuts to the batter.
  5. Drop the cookie batter by the rounded tablespoonful, onto an ungreased cookie sheet, 1½-inches apart to allow room for cookies to expand.  You’ll need 4 cookie sheets for this.
  6. Bake the cookies 13 minutes or until set.  Do not over bake – cookie centers will still be slightly moist.

Makes 2 dozen large cookies.

Notes:  I like to start with whole nuts then rough chop them with a knife to allow for large, uniform pieces.  I recommend baking the cookies, 2 sheets at-a-time to prevent the oven from being over-crowded.

Filed Under: American, Chocolate, Desserts Tagged With: , ,
30 November 2010 Butternut Squash & White Asparagus Bisque

Butternut Squash & White Asparagus Bisque

November 30, 2010 By

Butternut Squash & White Asparagus Bisque

This bisque is the perfect dish to serve on a cold Fall or Winter day and it’s meat-free!

Ingredients:

  • 1/4 cup olive oil (no need for expensive extra virgin)
  • 1/2 medium Spanish onion, chopped into 1/2 inch dice
  • 1 butternut squash, peeled then chopped into 1/2 inch dice
  • 1 pound of fresh white asparagus, chopped into 1 inch pieces
  • 1/2 tsp each dried thyme, ground nutmeg, ground ginger, salt and pepper
  • 1/4 tsp ground cloves
  • 32 ounce container vegetable broth
  • 1 cup heavy cream

Directions:

  1. Heat oven to 375 degrees.
  2. On a large rimmed baking sheet, coat the onion, butternut squash and asparagus with olive oil.  Add the spices then roast in the oven for 30 minutes, or until vegetables are soft.
  3. Transfer the vegetables from the baking sheet to a large, heavy saucepan and add the vegetable broth then simmer partially covered for 15 minutes over medium-low heat.  Add the cream and warm for 2 minutes.
  4. Working in 2 batches, add the soup to a blender and puree until smooth, about 1 minute.  ***Be sure to remove the small venting cap from the blender to allow steam to come out and place a kitchen towel to cover the opening.  Return the pureed soup to a clean saucepan and gently heat for 2 minutes.
  5. To serve, ladle soup into bowls.

Serves 8 as a starter or 6 as a main course.

Note: Dress the soup with a light drizzle of heavy cream for an elegant touch.  Topping the soup with toasted pumpkin seeds or homemade crispy croutons adds nice texture to the dish.

Filed Under: American, Soups, Vegetables Tagged With: , , ,
29 November 2010 Maple Bourbon Pecan Pie

Maple Bourbon Pecan Pie

November 29, 2010 By
Maple Bourbon Pecan Pie

Maple Bourbon Pecan Pie

For my French speakers: RECETTE EN FRANCAIS.

No need to look for a better pecan pie recipe, there isn’t one – this one’s the one folks!  Get used to accolades from your guests when you serve this nutty maple dessert at your next holiday gathering.  Even this photo of the unbaked pie looks yummy, doesn’t it?

I grew up with my grandma making pecan pie in Quebec and it was ultra sweet and delicious. My favorite part was the lightly caramelized pecans and the flaky, buttery crust. My sister left all the pecans and ate the jellied sugary filling. We’re weird like that!

You could use a store-bought crust for this, but it’s also simple to make your own using the recipe I like to in the ingredients list.

Ingredients

  • All-purpose flour, for dusting
  • Store-bought or homemade pie crust
  • 1 cup granulated sugar
  • 4 Tbsp. unsalted butter, melted
  • 4 large eggs
  • 1 cup plus 2 Tbsp. dark corn syrup
  • 1/2 cup pure maple syrup
  • 2 Tbsp. bourbon, or dark rum
  • 1 tsp. pure vanilla extract
  • 1 1/2 cups (5 1/4 ounces) pecan halves
  • 2 Tbsp. heavy cream
  • 1 large egg yolk

Maple Bourbon Pecan Pie

Directions

  1. On a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch tin, leaving a 1/2-inch overhang. Fold overhang under evenly. Chill for at least 30 minutes.
  2. Heat oven to 400 degrees.
  3. In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon and vanilla. Fold in the pecan halves and pour filling into the crust. Chill for 30 minutes.
  4. Mix 2 tablespoons heavy cream with the egg yolk. Brush the egg glaze over the crust overhang, and transfer pie to the oven (I place the pie on a baking sheet in case of spills).
  5. Bake 15 minutes, and then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.

Yields 8 servings.

(Adapted from Martha Stewart Living, November 1999).

Filed Under: American, Desserts Tagged With: , , , , ,
24 November 2010 Cauliflower au Gratin

Cauliflower au Gratin

November 24, 2010 By

Cauliflower au Gratin

My mother used to make this dish while I was growing up and it was always a special treat.  She’d serve cauliflower florets, and I’ve modernized the recipe a little to feature a whole head of cauliflower for a bit of ‘wow’.

Ingredients:

  • 1 tbsp kosher salt
  • 1 medium cauliflower head
  • 3 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 1 cup light cream
  • 1/2 tsp each salt & pepper
  • 1/4 tsp grated nutmeg
  • 1/2 cup grated Gruyere or Emmental
  • 1/2 cup grated Mozzarella
  • 1/2 cup grated Parmesan

Directions:

  1. Preheat the oven to 400 degrees.
  2. In a deep pot of boiling water, add the salt then the cauliflower, core side down (top of the head up) and cook for 20-25 minutes, until tender but still a bit form.  Drain, then return to warm pot until ready to use.
  3. While the cauliflower is boiling, melt the butter in a medium saucepan over medium-low heat. Sprinkle the flour over the butter and stir for about 2 minutes, creating a light roux.
  4. Increase the heat to medium-high under the roux.  Add the milk and the cream and whisk the mixture until it boils, then cook for 2 minutes, until a thick sauce is created.  Add salt, pepper and nutmeg.
  5. In a medium bowl, combine the Gruyere/Emmental, the Mozzarella and the Parmesan.
  6. Add 1 ladleful of sauce on the bottom of a 2 quart baking dish.  Place the cauliflower on the sauce then pour the rest of the sauce over the cauliflower.
  7. Sprinkle the cheeses over the cauliflower then bake for 25 to 30 minutes, until the cheese is melted and browned.

6 Servings.

Note: You can easily replace the cauliflower with broccoli or do a combination of both vegetables.

Filed Under: American, Canadian, Cheese, Sides, Vegetables Tagged With: , , , , , ,
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