These are the recipes featured on our show on January 10, 2015
Simple and Delicious Meatloaf
Yield: One loaf – 4/6 servings
½ cup onion, small dice
½ cup leek, small dice
6 cloves garlic, minced
1 Tablespoon olive oil
1 # Ground Beef (meatloaf mixture)
For this recipe I used a mixture of beef, pork and veal
1 Tablespoon tomato paste
2 eggs, slightly beaten
1 cup Panko bread crumbs
salt and pepper to taste
1. Sautee onion, leek and garlic in olive oil for 5 -7 minutes over medium heat, until translucent but not browned. Remove from heat and allow to cool.
- Mix by hand ground meat, paste, eggs, bread crumbs and salt and pepper in a medium mixing bowl.
- Add onion/leek mixture; continue to mix until all ingredients are combined.
- Place in an oven proof loaf pan (1 – 1 ½ qt/ 8 x 4) that is sprayed with Pam.
- Bake in a preheated 400 degree oven for 50 – 55 minutes, until the internal temperature reaches 165 degrees.
- Remove from pan, slice and top with gravy.
Poutine with a Twist
Yield: 4 -6 portions
2 pounds small red and white potatoes
2 Tablespoons olive oil
3 Cloves garlic, minced
1 Tablespoon fresh thyme, finely chopped
Salt and Pepper to taste
Chopped parsley for garnish
1 package Knorr Classic Brown Gravy mix
1 ½ cup unsalted chicken stock (Kitchen Basics)
1 5 ounce package Cheddar Cheese Curd (Ellsworth Cooperative Creamery)
Break the curds into small bite size pieces
1. Wash potatoes and place in a medium mixing bowl.
2. Add olive oil, garlic, thyme and salt and pepper and combine until potatoes are coated.
3. Place on a foil line baking sheet in a 400 degree oven for 35 – 40 minutes, until they are fork tender.
4. When the potatoes are finished, make the gravy per instructions on the package, substituting the chicken stock for the water.
5. Place the potatoes in a serving bowl, top with half the gravy. Spread curd over the potatoes and top with the remaining gravy.
6. Garnish with parsley and serve immediately.
Green Bean Almondine
Yield: 4 portions
1 pound fresh green beans, stems removed
2 Tablespoons butter
3 Tablespoons slivered almonds
- Bring a pot of salted water to a boil; blanch beans for 1 -2 minutes. Drain and rinse with cold water. Cut large beans in half.
- Melt butter in pan, add almonds and cook over medium/low heat for 3 -4 minutes, making sure that the butter does not brown.
- Add beans and continue to cook for 3 more minutes until beans are coated with the butter. Serve immediately.