My Wonderful World

W e l c o m e... And Enjoy!

Tuesday, May 24, 2016

Mashed Tater Frosted Meatloaf

Good Solid Comfort Food!!


I am a big fan of Cook's Country TV and they did a great
rendition of a meatloaf that is all dressed up and very good!    
I  hope you enjoy this version as much as we did.  


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Frosted Meatloaf


1/4 cup ketchup
1 tablespoon packed light brown sugar
1 tablespoon cider vinegar
1/2 teaspoon hot sauce
8 tablespoons unsalted butter
1  onion, chopped fine
3 garlic cloves, minced
2/3 c saltines; crushed
1 cup whole milk
1 pound ground pork
2 large eggs plus 1 large yolk
1/3 cup parsley; minced
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
  salt and pepper
1/2 teaspoon dried thyme
1 pound 90 percent lean ground beef
2 lb russet potatoes; peeled, 1 in cubes

Adjust oven racks to upper-middle and lower-middle positions and heat
broiler. Line rimmed baking sheet with aluminum foil, set wire rack in
sheet, and place 14 by 6-inch piece of foil in center of rack. Whisk
ketchup, sugar, vinegar, and hot sauce together in bowl; set aside glaze.

Melt 2 tablespoons butter in 10-inch skillet over medium heat. Add onion
and cook until just softened, 3 to 5 minutes. Add garlic and cook until
fragrant, about 30 seconds. Set aside off heat.

Combine saltines and 1/3 cup milk in large bowl and mash with fork until
chunky paste forms. Add pork, eggs and yolk, parsley, mustard,
Worcestershire, 1 teaspoon salt, 3/4 teaspoon pepper, thyme, and onion
mixture and knead with your hands until mostly combined. Add beef and knead
until combined.

Loaf Shaped and placed on foil sling for the broiler
Transfer meat mixture to foil rectangle on wire rack and form into 9 by
6-inch loaf. Broil on upper-middle oven rack until well browned, 5 to 7
minutes. Brush glaze over top and sides of meatloaf, return to upper-middle
rack, and broil until glaze begins to brown, 3 to 5 minutes. Move meatloaf
to lower-middle oven rack, adjust oven temperature to 350 degrees, and
bake until meatloaf registers 160 degrees, 40 to 45 minutes. 
Remove from oven.
Glaze After the Broiler

Meanwhile, bring potatoes and 2 quarts water to boil in Dutch oven over
high heat. Reduce heat to medium-low and simmer until potatoes are tender,
20 to 25 minutes; drain potatoes thoroughly in colander. Set ricer or food
mill over now-empty pot and press or mill potatoes into pot. Stir 1
teaspoon salt, remaining 6 tablespoons butter, and remaining 2/3 cup milk
into potatoes until combined.

Using offset spatula, spread mashed potatoes evenly over top and sides of
meatloaf. Heat broiler and return meatloaf to lower-middle oven rack. Broil
until potatoes are browned, about 15 minutes. Using foil as sling,
transfer meatloaf to carving board and let rest for 15 minutes. 
Slice and serve.

Notes:  Cook's Country

Yield: 8 servings

** Exported from Now You're Cooking! v5.93 **


A bit of  frosting split but it sliced perfectly!




Sunday, May 1, 2016

Apple Dutch Baby


I forgot how easy....  



Apple Dutch Baby is to make......a perfect addition to any breakfast or brunch.    It really needs a HOT metal pan and a 10" Lodge Cast Iron Skillet really fills the bill.    This pan is available for under twenty bucks and should be in every kitchen.  This pan is so good for so many purposes and it doesn't have to be a $100 pan from the fancy shmancy cooking stores.   


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Apple Dutch Baby


3 large eggs, room temperature
3/4 cup whole milk, room temperature
3/4 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon, divided
4 tablespoons unsalted butter, divided
1 large apple; peeled, sliced
1 tablespoon light brown sugar


Preheat oven to 425°. Whisk eggs, milk, flour, vanilla, salt, and ½ tsp.
cinnamon in a medium bowl until smooth.   Very easy adding
ingredients and combining in a blender.  

Melt 2 Tbs. butter in a 10” skillet, preferably cast iron, over medium
heat. Add apple and sprinkle with brown sugar and remaining ½ tsp. cinnamon. Cook, tossing
often, until apple is coated and softened, about 4 minutes. Transfer to a plate.

Wipe out skillet and heat in oven until very hot, 8–10 minutes. Carefully
add remaining 2 Tbs. butter to skillet, tilting to coat bottom and sides. Add
apple to center of skillet; pour batter over. Bake until pancake is puffed and
golden brown around the edges and center is set but still custardy, 12–15 minutes.

Yield: 4 servings


** Exported from Now You're Cooking! v5.92 **


Scrambled Eggs and Bacon completes the breakfast.  Dutch Baby is traditionally topped with confectioners sugar...but I top with syrup.  





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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2015