CookTeaser

Serves At least six

A CookTale

Last evening I wanted to make Cathie a homecoming dinner. It called for comfort food, and that it was. This Meat Loaf recipe, was posted way back on July 11th. Here it is again, its inspiration from a 1999 Cook’s Illustrated classic “The Best Recipes”. Within its pages was this well tested recipe for Bacon Wrapped Meatloaf. It has been my benchmark recipe ever since. And it’s never failed me. It felt good to be in front of the stove once again.

INGREDIENTS

2 tsp of EVOO
1 large Onion, chopped
3 Garlic cloves minced
2 large Eggs
1 tsp of dried Thyme
1 tsp of Salt 1/2 tsp of Black Pepper
1 TB of Dijon Mustard
1 TB of Worcestershire Sauce
1/2 tsp of hot Pepper Sauce
1/2 cup whole Milk or plain Yogurt
1 pound of ground Beef Chuck
1/2 pound of ground Pork
1/2 pound of ground Veal
2/3 cup Saltine Crackers, crushed (about 16)
1/3 cup of fresh Parsley Leaves (chopped)
Bacon, thin sliced (8 to 12 slices or as needed)

METHOD

1. Heat oven to 350 degrees. Heat the EVOO in a medium skillet. Add Onion & Garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.

2. Mix the Eggs with Thyme, Salt, Pepper, Mustard, Worcestershire Sauce, Pepper Sauce, & Milk or Yogurt. Add the Egg mixture to the meat in a large bowl along with the crushed Crackers, Parsley, & cooked Onion & Garlic. Mix until evenly blended & it does not stick to the bowl. (If mixture does stick, add additional Milk or Yogurt).

3. Turn the mixture onto work surface. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Arrange Bacon slices, crosswise, over loaf, overlapping slightly & tucking Bacon tip ends down the side of the loaf.

4. Bake until the Bacon is crisp & the Loaf’s internal temperature registers 160 degrees, about 1 hour. Cool for at least 20 minutes to allow the mixture to resettle.

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A CookTale

With apologies to all “cooking for one” cooks. To me, cooking for one is like performing in an empty theater. This unattractive opinion is based on the fact that I’m spoiled. In 1977 when I started seriously hanging around our New York kitchen those mostly futile attempts were supported, guided and tolerated by Cathie who was and is an excellent Julia Child devoted cook. Those days and many thereafter produced dreadful results, but like all things new, it took trial and error, mostly error to get up and crawling.

INGREDIENTS Thyme Infused Baked Rice

1 cup of long grain Rice
1 oz of Veal Demi Glace (dissolved in a cup of water)
2 TB of dried Thyme
Kosher Salt & Black Pepper
2 TB of Butter (1TB to spread on the casserole dish + 1TB to dot on the rice)

METHOD

1. Heat the oven to 400 degrees.

2. Prepare the Rice according to the package directions.
When its cooked, allow it to slightly cool before you transfer it to a large mixing bowl.

3. Add the dried Thyme, Salt & Pepper & the dissolved Demi Glace stock. Gently mix it all together.

4. Butter an oven proof deep sided casserole dish. Add the Rice mixture & a pinch of Thyme on top, and dot with the TB of Butter.

5. Place the casserole on the upper level of the oven & bake until the surface begins to color. About 20 minutes. Turn on the broiler & broil for a few minutes. The Rice should take on a lightly broiled appearance.

INGREDIENTS Lamb Breast Riblet with Ground Lamb

1 Lamb Breast Riblet with Ground Lamb (prepared by the butcher)
1 TB of EVOO
Kosher Salt & Black Pepper
1 cup of Chicken Broth

METHOD

1. Heat the oven to 425degrees.

2. Heat a cast iron grill pan to high.

3. Season both sides of the Lamb with Salt, Pepper & EVOO. Place in the grill pan & sear for 2 minutes a side. Add the cup of Chicken Broth & move the pan & its contents to the oven & bake for no more than 12 minutes. The Riblet & the ground Lamb should not be overcooked or it will dry out.

Serves 2 with leftovers

A CookTale

Here I go again! I just can’t stop making a hash out of leftovers. What was left of past Tuesday’s Rib Roast came to 1-1/2 pounds. It was vacuum packed in our handy Foodsaver and stored in the fridge. Of all the many reasons we love the Foodsaver, not needing to immediately freeze leftovers ranks high on the list. When the package was removed the Beef was as fresh as the day we vacuumed it. The ingredients and my method of preparation doesn’t deviate when working with Beef. It does with Chicken, but that’s another recipe.

INGREDIENTS

1-1/2 pounds of leftover Standing Rib Roast (cut to 1″ dice)
1 Red Bell Pepper (cut to a 3/4″ dice)
1 Large Red Onion (cut to a 3/4″ dice)
6 Large White Mushrooms (quartered)
3 Large Turnips (cut to a 3/4″ dice)
1 Russet Potato (cut to a 3/4″ dice) (optional)
2 Ounces of Veal Demi Glace (dissolved in 1/3 cup of water)
2 Garlic Cloves (thinly sliced)
1/2 tsp of Red Pepper Flakes (or to taste)
Kosher Salt & Black Pepper
1 TB of EVOO + 1 TB of Butter (for the pan, more as required)

METHOD

1. Prepare the first 6 ingredients as suggested. Place each in individual bowls.

2. Heat a small sauce pan with 1/3 cup of Water. When it begins to boil, lower the heat to a simmer & add the Demi Glace. Whisk until dissolved to a rich stock & set aside.

3. Heat a large saute pan, add the EVOO & Butter (adding more if required). Saute the vegetables one at a time, as each is cooked, add to a large bowl. Do not cook the Beef Rib, simply add it to the bowl.

4. Replace the entire contents of the bowl to the saute pan, add the enriched stock & gently toss it together. Sprinkle on the chopped Parsley.

5. Ready to plate