Saturday, March 30, 2013

Colcannon

I am making my Easter dinner tonight since my mom will be here but is leaving Easter morning to drive home. As I am looking in my fridge that is bursting at its seams, I discover I haven't used my kale from Front Porch Pickings! I love kale, how did I miss it?! I was worried it might not be usable since I got it in my basket a week ago Friday and greens aren't known for their long shelf life. But they were perfect. My mom even said what beautiful kale. Just one more benefit to getting local produce. Since it had only recently left the ground, the produce lasts longer. But I digress! I decided to make it a simple meal of ham, colcannon and salad. I used a bit more kale than was called for in the recipe and liked it so much, I will in the future too. We had had a late lunch and my mom pointed out that the colcannon was a starch & a veg so we even skipped the salad. It was a simple but very tasty meal. I am totally in love with the kale & potato combination of flavors!

Colcannon

1 Lb 6oz/675g potatoes peeled and quartered
4 Oz curly kale chopped (or Spring cabbage if kale not available)
1/2 Cup scallions/spring onions roughly chopped
1/4 Cup scallions/spring onions finely chopped
1 Stick butter
salt and pepper
Simmer the potatoes in lightly salted water until cooked - when pierced
with a sharp knife the potato is soft in the middle.
Blanch the curly kale in boiling water for one minute. Drain and reserve.
Chop half of the spring onions roughly and the other half finely. Add
the roughly chopped scallions/spring onions to the drained kale and
pulse in a blender for 10 seconds.
Drain the potatoes and add the butter. When the butter has melted, mash
the potatoes until smooth and creamy. Add the kale mixture and mix.~
Finally, add the finely chopped scallions/spring onions and season to
taste.


Thursday, March 28, 2013

Perfect Couple Pie

Round 2 of being extra nice to the hubby, making him a dessert.  Not being a dessert lover, I don't make them often nor do I practice the craft of making them.  I see this one as kind of cheating as it is so not from scratch, but he loves peanut butter and chocolate.  I accepted the cheating in order to give him something he likes and make it easy on me.  It was pretty good.  I skipped having dessert but I tasted it.  It is very rich and I think the boys felt a little ill after they finished.  Another recipe I found on pinterest.  Not as good as the chicken;).  Oh and just FYI, I try to keep my blog PG or cleaner, but the link to the other blog is more pg-13.



Perfect Couple Pie
 
chocolate graham cracker crust
peanut butter
cream cheese
Cool Whip
Hot Fudge Topping
Sugar

Recipe and instructions here



Wednesday, March 27, 2013

Double Crunch Honey Garlic Chicken Breasts

My husband has had a rough few days at work so I decided to make something I thought he would love.  I thought this recipe looked and sounded awesome (and according to the site over a million views so...) but I am always a little nervous of pintrest pins most likely since the first one I tried was a failure. (no you can not make a light stick out of mountain dew!)  I was nervous personally since I generally don't care for sweet & savory.  Heck sweets in general.  I have enjoyed deserts from time to time but 90% of the time I would rather have an appetizer over dessert. I did alter it a bit.  I cut out 1/3 of the ground ginger.  I thought it was too much but I think it would I've been ok if I used it all.  I also only had 3/4 cups of honey left, so I used it but still kept the 1/4 cup soy.  I also added a few more cloves of garlic since I was using the press to mince them and it doesn't get the whole clove in the dish.  The result?  Well when the boys came home from soccer, they raved about the smell, so that boded well.  The dish was really good!  The more we ate it, the more we liked it.  We served it with rice to soak up the sauce.  The sauce was good, but we had about double we needed, so if you don't plan on using it for something else, it might get wasted.



Double Crunch Honey Garlic Chicken Breasts

Boneless Chicken Breasts
flour
salt
black pepper
ground ginger
ground nutmeg
ground thyme
ground sage
paprika
cayenne pepper
Eggs
Water
Olive Oil
Garlic
Honey
Soy Sauce
Black Pepper

Recipe and instructions here









Tuesday, March 26, 2013

Biscuts and Sausage Gravy

I worked as a server in college at a Bob Evans.  Even though I think they are just a mini step above fast food, I still do like their sausage gravy.  My son LOVES it.  I decided to try an make a sausage gravy for him today.  Now, while I am from just about as south as you can get in the US, southern Florida is most definitely not 'the south.'  I didn't look up a recipe, I just kind of did what I thought should go in to a gravy, so if I made any cardinal sausage gravy sins, I apologize.  The end result was very tasty. I loved the flavor the wine & herb chicken broth gave the gravy. I am making this for my mom when she gets here with the other half of the sausage.


Sausage Gravy


1 tbsp oil
1/2 Lb sausage
1//2 Cup broth (I used Wine & herb chicken broth and I think its what made the gravy)
1.5 Tbl butter (unsalted) If needed
3 Tbl flour
1/2 Cup heavy cream
1 cups of milk. (more if necessary to get the right consistency)
Salt pepper, garlic powder
1 Tsp sage


On medium heat, add oil and Sausage. Break up until the sausage with a wooden spoon as it sautes and is in small pieces.  Cook it until it is no longer pink. If the sausage didn't render much fat, add the butter  and stir until melted. Add the flour, stir to mix in to a paste and cook a minute or two. Add the stock and scrape the bottom of the pan and stir to mix. Add the cream and the cup of milk. Cook over  medium heat stirring occasionally until it thickens.  Add the sage and season to taste with salt,  pepper & garlic. Cook another minute. Add more milk as necessary, until the right consistency (i used about a 1/4 cup more)  Taste and adjust seasoning.



The Broth I Used




Sunday, March 24, 2013

Silky Cauliflower Soup With Parmesan Crisps

I thought this soup was wonderful!  But the amazing thing, my son who hates cauliflower, who used up one of his two veto ingredients on cauliflower, loved it too.  He rated it a 4!  Lets just let that sink in; the boy who gags when he puts cauliflower in his mouth, loved cauliflower soup.  Wow!  It was easy and fast to make, with most of the time spent largely inactive cooking time.  While it uses chicken stock, it could easily be made vegetarian with veggie broth.  With the chicken broth, does it count as meatless for meatless Monday?  I did have a bit of a problem with the Parmesan crisp.  It didn't break off the sheet of aluminium in large peices, it crumbled off.  Next time I won't spread it so thinly. 

  
Silky Cauliflower Soup With Parmesan Crisps

1 head cauliflower
2 Tbl extra-virgin olive oil
1 small onion chopped
2 Clove garlic minced
1 Qt low-sodium chicken stock
1/2 Cup finely grated Parmesan
Salt and freshly ground black pepper
Crisps:
1 Cup shredded Parmesan
Chopped chives for garnish
Preheat the oven to 350 degrees F.
Remove the leaves and thick core from the cauliflower, coarsely chop,
and reserve. Heat the olive oil in a large saucepan or soup pot over
medium heat and add the onion and garlic. Cook until softened, but not
browned, about 5 minutes. Add the cauliflower and stock and bring to a
boil. Reduce the heat to a simmer, cover, and cook until the cauliflower
is very soft and falling apart, about 15 minutes. Remove from heat and,
using a hand held immersion blender, puree the soup, or puree in small
batches in a blender* and return it to the pot. Add the Parmesan and
stir until smooth. Season, to taste, with salt and black pepper. Keep
warm until ready to serve.
Meanwhile, make the Parmesan crisps:
Line a baking sheet with aluminum foil. Spread the shredded cheese over
the foil in 1 even thin layer. Bake about 10 minutes until golden brown
and crisps. Remove from oven and let cool 5 minutes. Break sheet of
crisp cheese into large pieces and garnish each soup bowl with a couple
shards and a pinch of fresh chives.

*When blending hot liquids: Remove liquid from the heat and allow to
cool for at least 5 minutes. Transfer liquid to a blender or food
processor and fill it no more than halfway. If using a blender, release
one corner of the lid. This prevents the vacuum effect that creates heat
explosions. Place a towel over the top of the machine, pulse a few times
then process on high speed until smooth.

Friday, March 22, 2013

Asian Ginger Carrot Dressing

Tonight I revisit the dish I thought was so close to perfection but fell slightly short Teriyaki Salmon with Sriracha Cream.  I think I must have had a bee in my bonnet that night and was harsher than I needed to be in my summation of the dish as is, but I really do like the changes I made.  I do think the fresh ginger makes a difference.  (at least to me, perhaps not to everyone)  Most importantly is to watch the cooking time.  The original recipe, I believe called for Atlantic Salmon, but I always buy wild salmon and all the Atlantic Salmon in my supermarket is farmed.  When I made it tonight, I used Coho and the fillets were pretty thick.  I updated the original post with the change I made in cooking time.  (bake at for 10 and broil for 2-3)

To have a new recipe for tonight, I made Asian Ginger Carrot dressing.  While everyone liked it, I think the onion I used was way to strong for the dressing.  A mild, sweet onion, just might make this great.  So, if you make the dressing, which really did have a lot of possibility, do not use a pungent red onion like I did.  Try a vidalia or the like.

This was another Pinterest recipe, so I give give you a link to the original blog:)


Asian Ginger Carrot Dressing

shredded carrots
minced onion
minced fresh ginger
small clove garlic
minced celery
peanut oil (or sesame oil)
rice vinegar
water
tomato paste
low sodium soy sauce (use tamari for gluten-free)
raw sugar
lemon juice
Salt and fresh ground black pepper

Recipes and directions here.



Thursday, March 21, 2013

Fideos with Clams & Saffron


This recipe is out of Top Chef: The Cookbook.  I have made it before, long, long ago and really loved it.  It was still tasty this time too.  My biggest problem that happened, then and now, was the pasta just didn't get done enough.  Before, I used angle hair pasta as I couldn't find fideos, but this time, I spotted some in the store and thought I would try it again with the proper pasta and it will get done enough.  Wrong.  It was edible, and yummy at that, but seemed ill prepared.  I don't think this is how it came out when made by the chef.  And while I expect that they will make a dish much better than I could, I am perplexed as to how to work around this issue I keep having with out adding a lot more liquid and increasing the cooking time.  So while I wholeheartedly recommend you make this dish, I just want to give you a heads up on what to expect.  If you find the solution, please clue me in:)!

Fideos with Clams & Saffron

1 lb Fideos or Capellini Pasta
2 c Heavy Cream
1 tsp Saffron Threads, crumbled
salt
1 c small cauliflower florettes
1 c small broccoli florettes
1/3 c extra virgin olive oil
10 cloves garlic, peeled but left whole
1/2 c white wine
1 lb fresh medium clams, cleaned
Freshly Ground Pepper
Chopped Fresh Flat Leaf Parsley

Preheat the oven to 375 degrees. Break the fideos into 3-inch pieces. Arrange the pieces in an even layer on a rimmed baking sheet. Place in the oven and bake until golden brown, 8 to 10 minutes. Remove from the oven and set aside to cool.
In a medium saucepan, combine the cream, saffron, and salt to taste and place over medium heat. Bring just to a boil, whisking and watching the pot so the cream doesn’t boil over. Remove from the heat, stir in the cauliflower and broccoli, and set aside.
Preheat the broiler. In a large saucepan, heat the oil and garlic over low heat, stirring, until the garlic begins to soften and turn golden, about 15 minutes. Break the garlic up with the back of a wooden spoon, then add the wine, clams, and fideos. Season with salt and pepper to taste and stir to combine.
Increase the heat to medium-high and cover the pan. Cook for about 4 minutes, shaking the pan, until the clams have opened. Discard any unopened clams. Stir in the cauliflower and cream mixture and remove from the heat.
Divide the clam and pasta mixture among 4 ovenproof dishes. Place the dishes in the oven and broil until golden brown, 2 to 4 minutes. Garnish with the chopped parsley and serve immediately.

Wednesday, March 20, 2013

Stilton Sirloin Burgers With Onion Jam

Since I cooked something special for the boy last night, I asked my daughter what she would like for dinner tonight.  She said hamburgers.  Actually she calls them hang-ger- bergs which we think is really cute and the only "baby talk: we don't try super hard to correct.  Of course she ended not eating any hamburger even though we kept one plain for her.  It was alright.  We have had so many good burgers that we are kind of tough on them.  The boy ate two, so I know he loved them. (he said a 4 out of 5)  Both my husband and I were more like 3.5.


Stilton Sirloin Burgers With Onion Jam
 
2 Tbl extra-virgin olive oil
1/2 large red onion thinly sliced
Kosher salt
1 Cup dry red wine
2 Tbl red wine vinegar
2 Tsp honey
1 thyme sprig
Freshly ground pepper
2 Lb ground sirloin
4 ounces Stilton cheese cut into 8 slices
8 mini brioche or kaiser rolls split
8 Boston lettuce leaves for serving
1. In a skillet, heat the oil. Add the onion and a pinch of salt and
cook over moderately low heat, stirring, until softened, about 10
minutes. Add the red wine, vinegar, honey and thyme and simmer, stirring,
  until the liquid has evaporated, 15 minutes. Season the onion jam with
salt and pepper; discard the thyme.~
2. Light a grill. Generously season the sirloin with salt and pepper.
Mix gently, then shape into eight 1-inch-thick patties; season again
with salt and pepper. Grill the burgers, turning once, until charred on
the outside and pink within, about 3 minutes per side. Just before the
burgers are done, top them with the Stilton. Transfer to a platter.
Lightly grill the buns. Set the burgers on the buns. Top with the onion
jam and lettuce and serve.~



Tuesday, March 19, 2013

An Unexpected Dinner

In a hole in the ground there lived a boy.  Some of it was nasty and dirty as it was inhabited by a tween and had an oozy smell, but it wasn't a dry, bare, sandy hole with nothing in it to sit down on or to eat: (as there was a mom) it was a hobbit-hole, and that means comfort. 
If you can't tell we are huge fans of Tolkien and are also a bit nerdy. (and proud of it I may add:)  We noticed a while back that The Hobbit was coming out on DVD today and decided on planning an 'unexpected dinner' to celebrate.  So we have kept as quiet as possible that The Hobbit was coming out today, as we wanted to surprise the boy with dinner and a movie.  There was that moment when I was furiously fast forwarding through the commericals when he spied a commerical for it, but I blew it off, and he seemed to buy it.  I looked at a lot of sites for recipes and ideas.  I loved the old recipes I found (some from the 1600's) to make for this dinner.  I had one problem: suet!  Now I am not stranger to fat; I save my bacon drippings for cooking eggs or scallops in, but suet kind of scared me.  (I know there is no rhyme or reason to my issues)  So, all the pork and mince pies were out, and when I looked up seed cake, the seed was caraway, not a favorite of mine. (also I wanted to bake lembas and scones and that was a lot of oven time already)  I ended picking out items that we would all like and still kind of feel like the movie.  I also had to remember that we weren't really Hobbits and that there are only 4 of us an needed to not go to overboard on portions!

On the menu tonight:
Cold Roast Chicken
Sauteed Mushrooms
Bread
Cheese
Pickes
Scones
Homemade Blueberry Jam
Clotted Cream
and
Lembas Bread
Tea
Ale

I know it may seem like humble fair, but that is kind of the essence of hobbit food.  Lots of good plain food.  I was a little upset with myself for leaving out po-tay-toes, but we already had too many carbs, so, they will be for when we reprise the event.  Hopefully that time will be with a bigger group and I can really throw a feast!

On to the food!  For the chicken, I cheated and bought a rotisserie chicken from Publix.  (see above oven issues;) 



For the cheese: I bought  a Double Gloucester with onion and chives and A Morel Mushroom and Leek Monterrey  Jack and for the pickles, my favorite, Ba-Tempte Half Sours.



Sauteed Mushrooms (freshly picked from Farmer Maggot's Fields)



Three kinds of bread: Pretzel, Sourdough and Baguette.



Scones with homemade blueberry jam (the store was out of raspberries) and homemade clotted cream. (ok it's not authentic clotted cream but a decent approximation)
 
 
and Lembas bread.  My husband totally rocked by making them in to leaf shapes by using a star cookie cutter and a sharp knife!  He cut out the star, made the stem by cutting a thin strip (but leaving it attached) on the bottom two points, shaping them in to a stem and using the knife to make a shallow slice down each leaf.



The lembas bread was really good, but unfortunatly it seemed to loose it's magical properties when not prepared by elves:(.  I also loved the jam, cream and scones.  (Breakfast tomorrow!) 

As all things come to an end, even this dinner, a time came at last when they were in sight of bedtime where the boy had to go and, where the shapes of the land and of the toys were as well known to him as his hands and toes.

Good night my most excellent and audacious hobbits


 
 
 
 

Recipes:

Galadhrim Lembas

1/3 Cup shortening
1/3 Cup sugar
1 egg
2/3 Cup honey
1 Tsp vanilla
2 3/4 Cup flour
1 Tsp baking soda
1/2 Tsp salt
Preheat oven to 375 F.
Mix flour, baking soda, and salt in a bowl and set aside.
Mix other ingredients well, then add dry ingredients. Mix together and
turn out on lightly floured surface.
Roll dough out to ¼" thick and cut into shapes with a knife (cookie
cutters also work well).
Bake on greased cookie sheet 8 minutes. Place on waxed paper to cool.

For the scones, we didn't have caster (or baking) sugar so we used plan ole granulated

English Victorian Scones

10.5 Ounces (300g) plain flour
5 Ounces (150ml) milk (whole fat)
1 Tsp baking powder
1 Tsp cream of tarter
1/2 Tsp sea salt
2 Ounces (60g) butter
1 Ounce (30g) caster sugar
To serve
 clotted cream or butter
 your favourite fruit jam

Recipe Method:
Heat the oven to 220C (430F)
Lightly grease a flat baking tray.
Sift the flour, then scatter in the salt, cream of tarter and baking
powder. Rub in the butter with your fingertips to make fine breadcrumbs.
Stir in the sugar, make a well in the centre and finally pour the milk
in, all in one go, mixing with a wooden spoon to get a soft and silky
dough. If it is a little sticky or dry adjust by adding in a little more
milk or flour, different flours absorb different amounts of liquid.
Turn out onto a (lightly) floured work surface and knead very lightly
for a minute to fully mix and gently stretch the gluten in the flour.
When happy with the soft consistency of the dough gather it into a ball
and pat it out flatter (to a round 3cm thick) with the palm of your hand,
 do not use a rolling pin. Use a 5cm pastry cutter to cut out rounds of
dough and place on a baking sheet  taking note of the advice given above
on cutting them out with a twist. Lightly gather together the rest of
the remaining dough and repeat, gently cutting out more scones to use
all the dough up. Leave on the baking tray to rest for 5 minutes.
Brush the tops of the scones with a little milk. Bake for 15-20 minutes
at 220C or until well risen and golden, keep an eye on them after 12
minutes, but don't fully open the oven door until you are sure they are
done. Cool the scones on a wire rack for 20 minutes
Serve the scones with either butter or clotted cream and a good jam.
They are best eaten fresh the day they are made, although the next day,
if toasted with a little butter and jam, they can be delicious too.

I had to change this up quite a bit from the original but loved it

Blueberry Jam Recipe

1 pound blueberries
1 pound sugar
2/3 cups blackcurrant juice

In a medium saucepan bring the juice to a simmer. Add the blueberries to the blackcurrant juice and simmer the blueberries for 15 minutes  break them up with the back of a wooden spoon as they
are heating. (I used a potato masher)  Then bring to the boil for 2 minutes. Remove the pan from
heat and add in the sugar, stirring to dissolve it. Then bring it back  to the boil.
Boil the blueberry jam liquid on a rapid rolling boil for 10 minutes, (but start testing to see if it will set at around 7 minutes). Sometimes you have to boil for longer if the fruit is not very good quality or it  is too wet to begin with. If you have a jam thermometer, when the mixture reaches a temperature of 104C for ten minutes the acid and the pectin in the fruit react with the sugar, and the jam will set on  cooling. (I did mine for 10 minutes stirring constantly and it was done them)

The recipe noted that this jam is not a really firm one and it should ooze.  I made it ahead of time and cooled it in the fridge and it was fairly thick.


This 'faux clotted cream' was pretty good.  It wasn't quite the right consistency of the cream I had in England so many years ago, but it was pretty close. (to what may very well be a fading memory;)  I did think it was too watery at first and busted out the immersion blender.  And as Bilbo says, it does not do to leave a live dragon out of your calculations, the dragon in this case being the power of the blender.  It way over did it and was closer to firm whipped cream.  I thinned it a bit with some more heavy cream, but not too much as I didn't want to throw off the sugar ratio.

Clotted Cream (Faux)

4 ounces mascarpone
1 Cup (240 ml) heavy whipping cream
1 Tsp pure vanilla extract
1 tablespoons granulated white sugar

Place all the ingredients in a large bowl and beat until the mixture
holds its shape and looks like softly whipped cream.  Use right away or
cover and refrigerate the cream until serving time.
Makes about 1 1/2 cups. Preparation time 15 minutes.

And for the sauteed mushrooms, I (sort of) followed the recipe in Juila Child's Mastering the Art of French Cooking, so I wouldn't have to write down what I was doing;)

Champignons Sautes Au Beurre

2 Tbsp Butter (unsalted)
1/2 lb fresh mushrooms (halved or quartered if large)
2 tbsp minced scallions
Salt & Pepper

Heat the skillet over medium high heat, add the butter, when it foams, add the mushrooms.  They will absorb the butter at first.  Season with a bit of salt.  Soon the butter will reappear as well as some liquid.  Saute for another 5-7 minutes or until they have browned lightly.  Toss in the scallions and adjust seasoning with salt and pepper.



Sources:
The Council of Elrond
HuffPost Taste
Recipe Wise
Bon Appetit
Christian Science Monitor







Monday, March 18, 2013

Red-Miso-Glazed Carrots

It's meatless Monday again, and my plan was for veggie fried rice.  Then, I realize I haven't used the beautiful carrots I got from Front Porch Pickings this past week.  I hated to relegate them to virtual obscurity as a small part of the fried rice, so I pull up the to try file again.  There I see these Miso Glazed Carrots.  I have red miso in the fridge, so it seemed like fate;).  (I had 1.5 lbs of carrots so I halved the recipe)  I still made a fried rice with some shredded carrots I had from a while back, a half of red onion, some leftover spinach from a lunch salad, ginger and garlic, but I also made this recipe.  The mistake I made was I cut them wrong.  I did carrot coins on the diagonal not cutting them length wise in to long strips as I later was on the original recipe's picture and that may have caused my only complaint: they were overcooked to my liking.  Next time I make this, I would reduce the roasting time to 10 minutes.  When it came time to eat, I served them separately, but I loved them all mixed together.  The idea was given to me by my son, who when he sat down said, "I smell meat.  I know it's meatless Monday but I smell meat."  I said that was most likely the miso and thought hey the carrots are the "meat" and mixed them together.  I also found that I love spinach in fried rice.  There was only a bit, but it was yummy!



Red-Miso-Glazed Carrots

3 Lb carrots sliced on the bias 1/3 inch thick
1/4 Cup vegetable oil
1/2 Cup red miso paste
6 Tbl unsalted butter softened
1 Tbl light brown sugar
1 Cup thinly sliced scallions (about 6)
1. Preheat the oven to 425. In a large pot of salted boiling water,
blanch the carrots until barely crisp-tender, about 2 minutes. Drain and
pat dry.
2. In a medium roasting pan set over a burner, heat the oil. Add the
carrots and cook over high heat, stirring once, until lightly browned in
spots, about 5 minutes. Meanwhile, in a small bowl, mix the miso with
the butter, brown sugar and half of the scallions to form a paste. Add
the miso butter to the carrots and toss until coated.
3. Roast the carrots for about 20 minutes, stirring once, until tender
and glazed. Stir in the remaining scallions. Transfer the carrots to a
bowl and serve.
Make Ahead The roasted carrots can be refrigerated for up to 2 days.

Sunday, March 17, 2013

Irish Stew

Well it is St. Patrick's day and to make it a bit of a celebration, I opted for an Irish dish.  I wanted to try making colcannon but I figured this would be better received by the family.  While I have never made colcannon, I did love these Blarney Cakes, so colcannon sounded delightful.  Most of my crew still is a bit leery of greens, so instead this Martha Stewart recipe.   I halved the recipe and I threw the large bones in while the stew was cooking, but those are the only changes I made.  The boys loved it!  I thought it tasted pretty good but it was a bit greasy for me



Irish Stew
 
3 Lb small Yukon gold potatoes peeled
2 medium onions (about 1 pound), halved lengthwise and c
2 1/2 Lb lamb shoulder cut into 1-inch cubes
2 1/2 Tsp coarse salt
Freshly ground pepper
2 Tsp coarsely chopped fresh thyme
3 Cup homemade lamb stock or low-sodium store-bought chicken stock
2 Tbl finely chopped fresh curly- or flat leaf parsley

1.
Preheat oven to 325 degrees. Cut 1 pound of the potatoes into 1/4-inch-
thick rounds; spread them out in a large (5- to 6-quart) heavy-bottom
pot or Dutch oven. Layer half the onions on top of the potatoes.
2.
Place lamb cubes on top of onions. Sprinkle with 1 1/2 teaspoons salt;
season with pepper. Add the thyme. Place remaining onions on top of lamb.
   Add the stock and 1 cup water.
3.
Place whole potatoes on top of onions. Sprinkle with remaining teaspoon
salt; season with pepper. Cover with a tight-fitting lid; bring to a
boil over medium-high heat. Transfer to oven; cook, without stirring, 2
hours. Sprinkle with parsley.



Thursday, March 14, 2013

Strawberry Pie

I decided to make a dessert for a change.  Crazy schedules and lots of leftovers made for a lazy mom in the kitchen.  My daughter adores strawberries and I almost never make something just for her.  So, I decided to make yet another of the thousands of pins I have.  Was this good?  Yes.  (It didn't look too pretty that's for sure.  You can tell by the picture)  Was it something I will make again?  Most likely no.  I think it was alright but not worth the calories.  I also wasn't a big fan of the whole strawberries.  It made the pie too chunky.  I will check out other strawberry pie recipes, but this one will quietly be forgotten in our house.  It came from another blogger so I am listing the ingredients and giving you a link to the recipe.

Update: My husband has now tried the pie and declared it delicious, so I guess I'm keeping the recipe:)

Strawberry Pie

Pie Crust
Strawberries
Sugar
Cornstarch
Water
Cream Cheese

Recipe available here

Wednesday, March 13, 2013

Scrambled Eggs

I am being lazy tonight. (cooking and post)  I let my husband make the potato latkes and cook the bacon in the oven while I made scrambled eggs.  I was going to skip the post tonight, but my husband thinks my scrambled eggs are really good and different so I will give a brief post just in case you are interested in it.  I first heard that we cook scrambled eggs on too high a temperature on, of all places, a Nero Wolf episode.  He had this long lecture on the heinous treatment of scrambled eggs at the hands of American housewives, however, at least he did grant that most of us don't have a half an hour to cook them in the mornings.  Later, while perusing Mark Bittmans wonderful book How to Cook Everything, he gives a recipe for cooking slow and low the eggs while constantly breaking up the curds as the form to produce a superior scrambled egg.  When first making these eggs, I thought I would try out the recommendation I saw for whisking the eggs with an immersion blender.  The chef in question (I forget who) said that he discovered that it worked wonderfully.  So when I first made scrambled eggs in this manner, I kind of just made things up as I went along, keeping in mind all the information I had heard in the past.   So no recipe, no picture, just some general advice:).

When cooking scrambled eggs next time, try cooking them on medium low, use an immersion blender to really whip them up well and stir constantly (with a high temp rubber spatula if you got it) to prevent large curds from forming.  I always use salt, pepper and a pinch of granulated garlic in my eggs.  Also keep in mind, breakfast for dinner is a fast (sometimes meatless;) dinner.

Tuesday, March 12, 2013

Sirloin Burgers With Wasabi Mayo And Ginger-Pickled Onions


These burgers were to be made on Sunday, but I didn't leave enough time for the pickled onions.  As 8 buns come in a bag and I had all the ingredients, we are having burgers twice this week.  (oh darn;)  I was concerned that these were going to be a failure as I tasted the mayo and the miso sauce.  (oh I only found red miso at the local health food store and I wasn't driving all the way down to the Asian grocery to get the white miso called for in the recipe)  Individually they weren't great, but all together on the burger it worked.  Was it our favorite Asian flavored burger?  No that distinction goes to the Asian Style Pork Burgers.  However, they were pretty good. Two things to keep in mind, the wasabi mayo tastes better the longer it sits, so I would make it when you make the onions.  The other thing to keep in mind, the onions need to be made way ahead of time, the day before preferably so plan wisely.


Sirloin Burgers With Wasabi Mayo And Ginger-Pickled Onions

One 6-ounce jar pickled ginger
1 Large sweet onion such as Vidalia, sliced 1/4 inch thick
2 1/4 Lb ground aged sirloin or chuck
1 Tbl wasabi powder
1 Tbl boiling water
5 Tbl mayonnaise
3 Tbl white (shiro) miso
1 Tbl honey
2 Tsp soy sauce
1 1/2 Tbl unseasoned rice vinegar
1 Tsp Asian sesame oil
Salt and freshly ground pepper
6 sesame seed-topped hamburger buns or hard rolls, lightly toasted
1. In a large glass or stainless-steel baking dish, spread 1/4 cup of
the pickled ginger in an even layer. Sprinkle the ginger with 2
tablespoons of the pickling juice from the jar. Lay the onion slices on
top of the ginger in a single layer. Cover the onion slices with the
remaining pickled ginger and pickling juice from the jar. Cover with
plastic wrap and refrigerate for at least 3 hours or overnight.~
2. Meanwhile, pat the ground meat into 6 burgers and refrigerate until
chilled.
3. In a small bowl, stir the wasabi powder into the boiling water. Whisk
in the mayonnaise and refrigerate. In another small bowl, whisk the miso
with the honey, soy sauce, rice vinegar and sesame oil.~
4. Light a grill. Remove the onion slices from the pickling mixture.
Generously season the sirloin burgers with salt and pepper. Grill the
burgers over a hot fire for 3 to 4 minutes per side for medium rare.
Spread the wasabi mayonnaise on both sides of the buns. Lay the pickled
onion slices on the bottom buns and set the burgers on top. Spoon the
miso sauce over the burgers, close the sandwiches and serve.~
Notes The ginger-pickled onions, wasabi mayonnaise and miso sauce can be
refrigerated separately in airtight containers overnight.








Monday, March 11, 2013

Whole-Wheat Spaghetti With Swiss Chard And Pecorino Cheese

This week for meatless Monday, I used some of my Swiss chard from my Front Porch Pickings basket.  I really loved this recipe.  My husband, who hates chunks of tomato and olives, wasn't as impressed as I was.  I did slightly change how I made it.  First of all, I had huge onions, so I only used one.  It was most likely just shy of two onions.  I also only had one bunch of chard.  Next time, I will make sure I have two.  I missed having more.  I was doubly impressed that I not only liked it, but it was reasonably low calorie. I think the nutritional information at the end of the recipe said 1/4 of it was just under 400 calories.  It was pretty quick to throw together too.


  
Whole-Wheat Spaghetti With Swiss Chard And Pecorino Cheese

1 Tbl olive oil
2 onions thinly sliced
2 Bunch Swiss chard trimmed and chopped (about 14 cups)
3 garlic cloves minced
1 (14 1/2-ounce) can diced tomatoes with juices
1/4 Cup dry white wine
1/4 Tsp dried crushed red pepper flakes
Salt and pepper
8 ounces whole-wheat spaghetti
1/4 Cup pitted kalamata olives coarsely chopped
2 Tbl freshly grated Pecorino cheese
2 Tbl toasted pine nuts

Heat the oil in a heavy large frying pan over medium heat. Add the
onions and saute until tender, about 8 minutes. Add the chard and saute
until it wilts, about 2 minutes. Add the garlic and saute until fragrant,
 about 1 minute. Stir in the tomatoes with their juices, wine, and red
pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes
begin to break down and the chard is very tender, stirring occasionally,
about 5 minutes. Season the chard mixture, to taste, with salt and
pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the
spaghetti and cook until tender but still firm to the bite, stirring
frequently, about 8 to 10 minutes. Drain the spaghetti. Add the
spaghetti to the chard mixture and toss to combine.~
Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and
pine nuts and serve.



Sunday, March 10, 2013

Cheddar Blt Burgers With Tarragon Russian Dressing

These weren't the original plan for the burgers for tonight.  I wanted to make the burgers with the wasabi mayo and ginger pickled onions, but I didn't read the recipe, just the ingredients and the onions needed to pickle at least 3 hours.  OOPS! So I pull out another burger recipe from the to try file and made it instead.  Since I had all the ingredients for the wasabi burger, we will have to have burgers again this week. (Darn;)  Buns come in 8 packs anyways; it's like just good economics to eat them twice in one week.  (just not good health:)  This was just an ok burger.  No one complained, but I found it not that memorable.  So many better better burgers out there.  I will say, the dressing was pretty tasty.  I don't know what else it would taste good on, but for a family that isn't a fan of 1000 island type dressings or tarragon, we were impressed we liked it as much as we did.



Cheddar Blt Burgers With Tarragon Russian Dressing
 
1/2 Cup mayonnaise
1/3 Cup ketchup
1 Tbl red wine vinegar
1 Tbl grated onion
1 Tbl chopped parsley
1 Tbl chopped tarragon
1 Tsp Worcestershire sauce
12 ounces thickly sliced bacon
1 1/3 Lb ground beef chuck
1 1/3 Lb ground beef sirloin
1 Tsp kosher salt
1/2 Tsp freshly ground pepper
2 Tbl unsalted butter melted
3 ounces sharp cheddar cheese cut into 6 slices
6 hamburger buns split and toasted
6 iceberg lettuce leaves
6 Slice of tomato
6 Slice of red onion

1. In a medium bowl, whisk the mayonnaise with the ketchup, red wine
vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and
refrigerate.
2. In a large skillet, cook the bacon over moderately high heat, turning
once, until crisp, about 6 minutes. Drain and cut the bacon into large
pieces.
3. Light a grill and fill a large bowl with ice water. Gently mix the
ground chuck with the ground sirloin, salt and pepper. Form the meat
into six 4-inch patties, about 1 1/4 inches thick. Submerge the patties
in the cold water and let soak for 30 seconds. Immediately transfer the
burgers to the grill and brush with some of the melted butter. Grill
over high heat for 9 minutes for medium-rare meat, turning once or twice
and brushing occasionally with butter. Top the burgers with the cheese
during the last minute of grilling and let melt.
4. Spread the Russian dressing on the buns. Set the lettuce leaves and
tomato slices on the bottom halves and top with the burgers, red onion
and bacon. Close the burgers, cut in half and serve right away.



Friday, March 8, 2013

Sauce-Simmered Spaghetti Al Pomodoro

I really enjoyed tonight's dinner.  Was it an OMG?  Not particularly, but it was really great.  Why I loved it, was it was as fast and easy as making pasta and jarred sauce, and probably cost the same (or less if you like the higher end jarred sauce)  The family ate the 1/2 box of pasta with a salad and it was plenty.  It doesn't beat my all time favorite spaghetti recipe, but it was a million times easier!  The only advice I have for you is that was a lot of water you add, you might need to cook it a bit longer than the recipe calls for to prevent watery sauce. (I hate watery sauce!)  This recipe proves, that you don't need to spend a lot of time to make a meal from scratch.  Ok mostly from scratch.  I didn't make the pasta and jarred tomatoes have their own issues, but I haven't found any in glass yet so the occasional canned tomato will have to be used.


Sauce-Simmered Spaghetti Al Pomodoro
 
1/4 Cup extra-virgin olive oil plus more for drizzling
2 garlic cloves thinly sliced
Pinch of crushed red pepper
One 28-ounce can peeled San Marzano tomatoes, pureed until smooth
Salt
1/2 Lb spaghetti
1 basil sprig plus torn leaves, for garnish
Freshly grated Parmigiano-Reggiano cheese, for serving
1. In a large, deep skillet, heat the 1/4 cup of olive oil. Add the
sliced garlic and crushed red pepper and cook over moderate heat,
stirring, until the garlic is golden, about 1 minute. Add the tomato
puree, season with salt and simmer the tomato sauce until thickened, 15
minutes. ~
2. Meanwhile, bring a large pot of salted water to a boil. Add the
spaghetti and cook until pliable but still hard in the center, about 5
minutes. Drain the pasta, reserving 1 1/2 cups of the water. ~
3. Add the spaghetti, cooking water and basil sprig to the tomato sauce
and cook over moderately low heat, stirring gently, until the pasta is
al dente and the sauce is thickened and clings to the strands, 8 minutes
longer. Discard the basil sprig. Transfer the spaghetti to bowls.
Drizzle with olive oil and garnish with basil leaves. Serve with grated
cheese. ~

Thursday, March 7, 2013

Teriyaki Salmon With Sriracha Cream Sauce

Update to the original post that follows: I made this with fresh ginger, a slightly thicker piece of salmon than last time, baked it in a rimmed baking sheet for 10 minutes at 400 and then spooned some of the marinade it was cooking in over the top and broiled it for about 2 minutes and it came out perfect.  It was one of the most amazing meals.  We had company and everyone loved their dish.  5 stars all the way!  I also made extra of the sauce, which I adore, and found out the next day it makes a tasty salad dressing if you can handle the heat


Tonight, I decided to dive into my thousands of pins on Pinterest and take the first step in my very long journey to get through them. I began this journey with some excitement but with a lot of trepidation.  My concern sprang not only from the infamy of Pinterest fails but as I read through the recipe I saw 2 things that boded disaster. The first of which was the amount of sweet things in the recipe. I was afraid the end result would be too sweet for my liking. The other problem, I was sure that the method and amount of time would assuredly over cook the salmon. Turns out, I was only right about the over cooking.

I still had some hope for the dish, and when I tasted the sriracha cream, I knew at least that part would be stellar.  Since I knew it would at worst be a fixable recipe, I, as I am cooking, start making mental notes on how I would have done it differently. I am convinced that these small changes would produce a superior, if slightly more labor intensive, dish.  First , replace the powdered ginger and garlic with fresh. I had a very hard time getting past the smell and flavor of the ginger.  Second, I would reserve some of the marinade to brush on the fish while cooking, and lastly, I would broil or grill the fish. It's true, I could have checked on the fish early and often and could have averted the problem but I didn't. Now, for all my nitpicking, it was a very tasty dish. My son ate all of his, and some of my husband's portion. He would have finished all of my husband's plate, but I wanted him to be able to try it when he got home. Even the little girl ate the fish with gusto.  Despite the tweaks I would make, making it this way is pretty fast and very easy. The hardest part is planning and getting the marinade ready so long before the actual cooking time. With the fish in the oven and rice in the cooker, I snuggled on the couch with the kids and had some great mommy/kids time. The boy rated it a 5! I think it could have been a 5 but didn't turn out one this time and am at a loss to give it an accurate rating as is. 

Ok I know I am being too picky, everyone loved it even overcooked:) As with all recipes I make from fellow bloggers there is a link to their site with the actual recipe but I am giving you a basic sense of what you will need.



Teriyaki Salmon With Sriracha Cream Sauce

cornstarch
soy sauce
brown sugar
ground ginger
garlic powder
honey
salmon filets
Cooked rice
Sesame seeds
Sliced green onions
For the Sriracha cream sauce:
mayonnaise
Sriracha
sweetened condensed milk

For recipe and instructions click here



Wednesday, March 6, 2013

Grilled Steak Kebab Pitas With Ginger & Garlic Dressing

The boy and I liked this better than my husband.  It was tasty, but not stellar.  Actually I think we probably liked it the same but my son and I tend to err on the side positive when it comes to judgements.  The dressing was nice, and the meat was perfectly done.  It was super fast to cook and easy too.  For that, I can forgive its lack of perfection.  We didn't eat anything with it; we just dressed some extra lettuce with the dressing and called it a 'salad".


Grilled Steak Kebab Pitas With Ginger & Garlic Dressing
 
1/2 Cup extra-virgin olive oil more for brushing
1 Tbs. finely grated ginger
1 Tbs. green Tabasco or other jalapeño hot sauce
2 Tsp cider vinegar
1 small to medium clove garlic finely grated or minced
Kosher salt and freshly ground black pepper
1-1/2 to 1-3/4 lb. 1-inch-thick -boneless beef strip steaks, trimmed and cut into 1-inch cubes
6 to 8 bamboo skewers (at least 8 inches long), soaked in water for at least 20 minutes
1 large red bell pepper cored and cut into 1-1/4- to 1-1/2- inch squares
6 to 8 pita breads, preferably pocketless
2 Cup shredded lettuce preferably a crisp variety like iceberg

In a 1-cup liquid measuring cup, whisk the 1/2 cup oil with the ginger,
Tabasco, vinegar, garlic, 1/4 tsp. kosher salt, and 1/4 tsp. pepper.
Thread four cubes of meat onto each skewer, inserting a red pepper
square between the cubes. (You may not need all the skewers.) Brush the
kebabs with oil and sprinkle lightly with salt and pepper.
Just before grilling, lightly oil the grill grates. Set the kebabs on
the grill and cook, with the lid closed, turning every 2 min., 4 to 6
min. total for medium rare. Warm the pitas on the grill.
To serve, slide each kebab off its skewer into a pita. Top each with
Jsome of the lettuce. Whisk the dressing to recombine and drizzle over
the meat and vegetables.



Tuesday, March 5, 2013

Grilled Prosciutto-Wrapped Chicken Stuffed With Fresh Mozzarella & Basil

Well this one was kind of split.  The kids loved it and rated it highly.  My husband, who doesn't like white meat, said it was ok, and I agreed.  The meat was moist, and it looked pretty, but it didn't wow me.  We were worried that the fillings would ooze out and end up on the bottom of the grill rather than our plate, but the miracle of fresh mozzarella prevailed and it was melty but not runny so stayed put.  I did give myself some insurance in the form of soaked toothpicks that I used to hold the breasts together, and the breasts were pounded thin to help make sure they cooked through.  So, in the end, not deleted but not a repeater either.  (in retrospect, I should have taken a picture of it sliced, much prettier but you know what they say about hindsight:)



  
Grilled Prosciutto-Wrapped Chicken Stuffed With Fresh Mozzarella & Basil


4 medium boneless skinless chicken breast halves
Kosher salt and freshly ground black pepper
12 large basil leaves
1/4 Lb fresh mozzarella thinly sliced
4 thin slices prosciutto
1 Tbs. extra-virgin olive oil

Prepare a medium charcoal fire or light a gas grill to medium high.
Meanwhile, prepare the chicken breasts. Cut through each one
horizontally almost all the way through and open it like a book.
Sprinkle the chicken all over with 1/2 tsp. each salt and pepper. Layer
the basil and mozzarella evenly on half of each breast and then fold it
closed. Wrap a slice of prosciutto around each breast to hold it closed
and then brush lightly on both sides with the olive oil.
Reduce the heat on the gas grill to medium. Grill the chicken breasts,
covered, until they are well marked, about 4 minutes. Flip and cook,
turning every few minutes, until the chicken is just firm to the touch
and an instant-read thermometer inserted into the center of the breast
registers 165F, 10 to 12 minutes more. Let cool for a couple of minutes
and then serve.

Monday, March 4, 2013

Goat Cheese And Fresh Herb Soufflé

This was going to be a rough night.  It started with me forgetting to mix in the herbs and the souffle was already in the pan.  (expletive!!)  Ok... I will just mix in the herbs gently in to the souffle base in the pan.  Ok it seems like it is going to work.  In to the oven it goes.  30 minutes in to the cooking time, it still looks pretty raw, so I go check the recipe again.  (expletive!)  It says cook at 375 not the 325 I had the oven on.  Ok... crank the oven up to 375 and add ten minutes on the timer.  Ok after 5 minutes, I smell the souffle and I check, it looks done, so I take it out.  Oh, and I noticed it was 2 tsp of tarragon not the tbs I put in.  I don't love tarragon, but in small doses I like it well enough.  I don't care how it turns out at this point, I hate the dish;).  Well, in the end, it was a tad underdone in the center, but still pretty tasty.  My husband loved it and the boy was forced to eat it.  So not the disaster I expected, and we will make it again, but next time following the correct procedures!


  
Goat Cheese And Fresh Herb Soufflé

1/4 Cup freshly grated Parmesan cheese
4 Tbl unsalted butter
1/2 Cup all-purpose flour
2 Cup milk
1 bay leaf
1/2 Lb fresh goat cheese crumbled
Salt and freshly ground pepper
4 large eggs separated
2 Tbl minced chives
1 Tbl minced dill
1 Tbl minced flat-leaf parsley
2 Tsp minced tarragon
1. Preheat the oven to 375. Butter a 2-quart souffle dish. Add the
Parmesan and turn to evenly coat the bottom and side of the dish. Tap
out any excess.
2. In a medium saucepan, melt the butter over moderate heat. Whisk in
the flour until a smooth paste forms. Whisk in 1 cup of the milk until
smooth, then whisk in the remaining 1 cup of milk and add the bay leaf.
Bring the sauce to a boil, whisking constantly. Reduce the heat to low
and cook, whisking frequently, until very thick, about 10 minutes.
Scrape into a large bowl. Stir in the goat cheese and season with salt
and pepper, then whisk in the egg yolks. Cover and let cool, then stir
in the herbs.
3. In a large stainless steel bowl, beat the egg whites with a pinch of
salt until firm but not dry. Fold one-third of the beaten whites into
the cheese sauce. Fold in the remaining whites, leaving a few white
streaks.
4. Scrape the souffl mixture into the prepared baking dish and bake in
the center of the oven for 45 minutes, or until browned, puffed and
still slightly jiggly in the center. Serve at once.
Make Ahead The souffl base can be prepared through Step 2, without
adding the herbs, and refrigerated overnight. Bring the souffl base to
room temperature and stir in herbs before folding in the beaten egg
whites.



Saturday, March 2, 2013

Roasted-Garlic Pizza With Bacon And Arugula

My husband wants to know what's up with this putting salad on pizza.  We have only done a few, and most of the time they are topped with arugula.  I don't really consider arugula a "salad".   I love arugula and it make my salad but it is more like spinach to me.  This pizza was very good!  I was afraid there wasn't enough of the garlic paste (and truth be told I would have liked a bit more) but it was really great.  The dough rolled that thin made it almost like a cracker, the garlic paste was heaven and I plan on figuring out other ways to use it so we can have it often, and every bite made me happy.  Even the boy loved it. (he ate 6 pieces!!)



Roasted-Garlic Pizza With Bacon And Arugula
 
1 head of garlic separated into unpeeled cloves
3 Tbl extra-virgin olive oil
4 anchovy fillets
1 Tbl oregano leaves
1/4 Tsp crushed red pepper
3 ounces thickly sliced bacon cut into 1/4-inch dice
All-purpose flour for dusting
1 Lb fresh or thawed frozen pizza dough cut into 2 pieces
6 ounces fresh mozzarella cut into 1-inch dice
1/4 Cup freshly grated Parmigiano-Reggiano cheese
1 Cup baby arugula

1. Set a pizza stone on the bottom rack of the oven and preheat the oven
to 350.
2. In a pie dish, toss the garlic cloves with 1 tablespoon of the olive
oil. Cover tightly with foil and roast until tender, about 45 minutes.
Let cool slightly, then squeeze the softened garlic cloves into a mini
food processor. Increase the oven temperature to 550 and allow at least
20 minutes for the stone to come to temperature.
3. In a small skillet, cook the anchovies in the remaining oil over
moderate heat until they are nearly dissolved, about 1 minute. Scrape
the oil into the processor, add the oregano and crushed red pepper and
process to a paste.
4. Wipe out the skillet. Add the bacon and cook over moderate heat,
stirring, until the fat is rendered but the bacon is not browned, about
2 minutes. Drain the bacon on paper towels.
5. On a lightly floured surface, stretch 1 piece of the pizza dough out
to a 14-inch round. Transfer the dough to a floured pizza peel. Spread
half of the roasted-garlic paste all over the dough, leaving a 1/2-inch
border. Sprinkle with half of the bacon, mozzarella and Parmigiano-
Reggiano. Slide the pizza onto the hot stone and bake until bubbling and
golden, about 8 minutes. Transfer the pizza to a work surface and top
with half of the arugula. Cut the pizza into wedges and serve
immediately. Repeat with the remaining dough and toppings.





Friday, March 1, 2013

Harlem Meatloaf

My husband does not like meatloaf.  The only meatloaf he has ever like is the Good Eats Meatloaf I made him try and now it is one of his favorites.  Not only does this recipe for meatloaf taste good because of the flavors in it, but it isn't cooked in the loaf pan so it roasts rather than boils, and it has three sides of glaze!  Any meatloaf recipe I try, I would cook like that, so I was happy to see that this recipe called for the loaf to cook the same way.  I got this recipe from one of my many recipe of the day emails I get; this particular one was from Chow.com.  I thought it looked pretty good and since it used some sausage, I thought my husband might like it.  Well, the issues began as I was shaping the meatloaf, or as my husband suggested 'meat clump'.  It wasn't too bad before cooking, but as it cooked, it morphed in to something very clump like.  In the end, it was alright.  I am not deleting the recipe, but I don't see it getting made any time soon, if ever again.  If you want meatloaf, try to Good Eats Meatloaf.


Harlem Meatloaf

3/4 Cup ketchup
1 Tbl plus 2 teaspoons Worcestershire sauce
3 Tsp Tabasco sauce
1 Lb ground beef (15 to 20 percent fat -content)
8 ounces uncooked sweet Italian sausage casings removed
1 medium yellow onion grated on the large holes of a box grate
1 Slice sourdough or white bread torn into rough 1/4-inch pieces
1/2 Cup finely chopped fresh Italian parsley
1/4 Cup dill pickle relish
1 large egg lightly beaten
3 medium garlic cloves finely chopped
1/2 Tsp kosher salt
Heat the oven to 350F and arrange a rack in the middle. Line a rimmed
baking sheet with aluminum foil and set it aside.
Whisk 1/4 cup of the ketchup, 2 teaspoons of the Worcestershire, and 1
teaspoon of the Tabasco in a small bowl until smooth; set aside.
Whisk the remaining 1/2 cup of ketchup, 1 tablespoon of Worcestershire,
and 2 teaspoons of Tabasco in a large bowl until smooth. Add the
remaining ingredients. Using clean hands, mix until everything is just
combined (don't squeeze or overwork the mixture).
Transfer the mixture to the center of the prepared baking sheet. Using
your hands, form it into a 7-by-4-inch loaf. Bake until the meatloaf is
just starting to brown, about 35 minutes.
Evenly spread all of the reserved ketchup mixture over the top and sides
of the meatloaf. Continue baking until the glaze darkens slightly and an
instant-read thermometer inserted into the center registers 160F, about
20 to 25 minutes more. Transfer the baking sheet to a wire rack and let
the meatloaf cool for 10 minutes before slicing.