Today I am two days post-operative and have a new lens in my right eye. I have worn glasses since I was about eleven years old when my eyes were at 20/500, 20/475. For me being able to see without the aid of glasses will feel strange. At this point have removed the right lens from my glasses but I don't wear them for regular vision or watching TV. However to write this blog I still use my computer glasses minus the right lens.
This morning I started making Quaker Oats honey bread and will finish it tomorrow along with the accompanying blog. Then, it was time to do something different: Meatier Meatloaf based on Cook's Illustrated magazine Sept-Oct 2012 issue. And of course I made some changes which generally lead to misadventures. I learned a new word; panade; ( a paste of flour or bread crumbs and water or stock: Webster Collegiate dictionary). I probably will not remember it tomorrow. This recipe had very little filler (excuse me I meant panade).
Anyway I was a busy boy in the kitchen today.
This a photo of the kitchen after I sort of cleaned it up. Way in the background next to the stove top was the bread fermenting covered with a towel and being heated by a heating pad.
The directions called for a 9 by 5 inch piece of aluminum foil, but next time i will use 10 by 6 inch piece. I also lined the rimmed baking sheet-- less to clean up.
The meatloaf was now ready for the oven. It was placed in the refrigerator covered in plastic until it was time to bake it for dinner.
Cyndy found what she thought was a neat recipe for Glazed Broccoli in a magazine and she will make to to go along with the meatloaf and baked potatoes.
Dinner is in the oven. Baked for 75 minutes at 350℉.
The final results looked good.
OK I know I should have had a few sprigs of parsley to make it look professional, but all I have is green grass.
THE BOTTOM LINE CYNDY AND I BOTH THOUGHT THE MEATLOAF WAS GREAT.
Cyndy made a new vegetable dish called Caramelized Broccoli. It was so good I have included the recipe in this blog.
Recipes follows:
À bientôt,
Mr Nut
Meatier Meatloaf
Based on recipe from Cook's Illustrated. Sept-Oct 2012 issue
The original recipe was developed by Celeste Rogers
SERVES 6 TO 8
WHY THIS RECIPE WORKS:
A milk and bread panade ( a paste of flour or bread crumbs and water or stock: webster Collegiate dictionary) gives meatloaf a tender and moist texture, but too much panade can dull meaty flavor. Much of the panade was replaced with gelatin and mushrooms without sacrificing texture. Browning the mushrooms with tomato paste, chicken stock and soy sauce added additional savory notes. The meatloaf was cooked free-form and on a rack maximizes browning.
INGREDIENTS; Meatloaf
2 tablespoons unsalted butter
1/2 cup onion, chopped fine
6 ounces white mushrooms, trimmed and sliced thin
1 tablespoon tomato paste
3/4 cup low-sodium chicken broth
1 teaspoon minced garlic
2 large eggs
2 tablespoons soy sauce
1 tablespoon unflavored gelatin
1/2 slice artisan type bread torn into 1-inch pieces or 1/8 cup dried bread crumbs
1/8 cup parsley flakes
2 teaspoons Dijon mustard
3/4 teaspoon pepper
1/2 teaspoon dried thyme
1 pound ground pork
1 pound 85 percent or higher lean ground beef
INGREDIENTS; Glaze
1/2 cup ketchup
1/4 cup cider vinegar
3 tablespoons packed brown sugar
1 teaspoon Tabasco
1/2 teaspoon ground coriander
INSTRUCTIONS
1. FOR THE MEATLOAF: Adjust oven rack to middle position and heat oven to 350 degrees. Fold heavy-duty aluminum foil to form 9 by 5-inch rectangle. Center foil on wire rack set in rimmed baking sheet. Poke holes in foil with skewer (about 1/2 inch apart). Spray foil with vegetable oil spray.
2. Melt 2 tablespoons butter in 12-inch skillet over medium heat. Add 1/2 cup chopped onion and 6 ounces mushrooms; cook, stirring occasionally, until beginning to brown, 10 to 12 minutes. Add 1 tablespoon tomato paste and cook, stirring constantly, until browned, about 3 minutes. Reduce heat to low; add 1/4 cup chicken broth and 1 teaspoon minced garlic; cook, scraping bottom of pan to loosen any browned bits, until thickened, about 1 minute. Transfer mushroom mixture to large bowl to cool.
3. Whisk eggs, remaining ½ cup broth, and 2 tablespoons soy sauce together in bowl. Sprinkle 1 tablespoon gelatin over egg mixture and let sit until gelatin softens, about 5 minutes.
4. Pulse bread in food processor until finely ground, 5 to 10 pulses or just place 1/8 cup dried bread crumbs in food processor. Add gelatin mixture, cooled mushroom mixture, 1/8 cup parsley flakes, 2 teaspoons mustard, 3/4 teaspoon pepper, and 1/2 teaspoon thyme to bread crumbs and pulse until mushrooms are finely ground, about 10 pulses, scraping down bowl as needed. Transfer bread-crumb mixture to large bowl. Add 1 bound pork and 1 pound beef and mix with hands to thoroughly combine.
5. Transfer meat mixture to foil rectangle and shape into 9 by 5-inch loaf using wet hands. Bake meatloaf until it registers 155 to 160 degrees, 75 to 90 minutes. Remove from oven and turn on broiler.
6. FOR THE GLAZE: While meatloaf cooks, bring all ingredients to simmer in small saucepan over medium heat. Cook, stirring occasionally, until thick and syrupy, about 5 minutes.
7. Spread half of glaze evenly over cooked meatloaf; place under broiler and cook until glaze bubbles and begins to brown at edges, about 2 minutes. Remove meatloaf from oven and spread evenly with remaining glaze; return to broiler and cook until glaze is again bubbling and beginning to brown, about 2 minutes longer. Let meatloaf cool for 20 minutes before slicing and serving.
Caramelized Broccoli
From Family Circle Magazine Nov. 2012
One half recipe works for four people
MAKES 6 servings PREP 15 minutes COOK 9 minutes
2 tbsp plus 1 tsp olive oil
8 cups small broccoli florets
1 cup diced sweet onion
1/2 cup walnuts, roughly chopped
2 tbsp balsamic vinegar 1/2 cup raisins
1/2 tsp salt
1/8 tsp pepper
•Heat 2 tbsp of the olive oil in a large skillet over medium-high heat. Add broccoli florets and onion; cook 5 minutes. Stir in walnuts; cook 2 minutes. Add balsamic vinegar and raisins; cook 2 more minutes. Remove from heat and stir in salt, pepper and remaining 1 tsp olive oil.
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