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Meatloaf
I adore the recipe for polpettone (an Italian take on meatloaf using ground beef and veal along w/ pancetta) in the Gourmet cookbook.
Dessert recipe featuring fresh figs and apples?
The crostata idea had occurred to me. Thanks for the recipe link, "Chew on That."
What to do with a pancetta endpiece?
Throw it in some minestrone or farro soup for flavor; then take it out and grind it up for bolognese or other meat sauces.
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Dessert recipe featuring fresh figs and apples?
Posted by Ciaohound48, October 14, 2009 at 11:15 AM
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Recent Comments | Response to Comments
A source for tripe?
I live in Central Virginia--no Carnicerias, butcher shops, etc., which is the reason for mail order sources. I, too, googled, but found nothing. Sigh.
Meatloaf
I adore the recipe for polpettone (an Italian take on meatloaf using ground beef and veal along w/ pancetta) in the Gourmet cookbook.
Dessert recipe featuring fresh figs and apples?
The crostata idea had occurred to me. Thanks for the recipe link, "Chew on That."
What to do with a pancetta endpiece?
Throw it in some minestrone or farro soup for flavor; then take it out and grind it up for bolognese or other meat sauces.
Gourmet Magazine Will Fold This Year
I, too, am disappointed that Conde Nast has chosen to shut down Gourmet rather than the far-inferior Bon Appetit. While I have been disappointed in Gourmet in recent years, it still surpasses BA in every respect. Guess I'll have to try Food & Wine or Saveur....
Recipe for limoncello?
Thanks! I'm eager to see the recipe, gastronomeg!
Recipe for making ricotta salata?
Thank you, Simon, for the instructions and photos. I'll give it a try!
Video: Steamy Sarcophagus
Is it just me, or does this link not work?
Ed Levine's Serious Diet, Week 80: Remembering Our Serious Eater Beagle Brass
Condolences on Brass's journey to dog heaven, where I hope he meets Scarlett, our beagle, also a serious eater who once opened a kitchen cabinet, tipped over a 3-liter can of olive oil, and was discovered madly lapping it up.
Are you game enough to eat chitlins or tripe?
Ah! Tripa! Had it for the first time at Babbo in NYC and liked it; then had it at a food stand in the Mercado Centrale in Florence, Italy: magnifica!
I eat ______ out of the tin/jar/bottle...
Olives stuffed w/ citrus or jalapenos.
The English Muffin Experiment: Homemade vs. Store-Bought
You may want to try Bays (pronounced Byz) English muffins; I think they're by far the best store-bought kind, though they can be hard to find. When stores carry them, they're in the refrigerated case.
Easter 2009: What are Your Plans?
Years ago, I gave a dinner party right before Easter and, unthinkingly, served rabbit. A guest exclaimed, "You mean we're eating the Easter Bunny?" Much laughter followed. Since then, we have always had rabbit for Easter dinner.
What to do with leeks?
For St. Paddy's Day: add sauteed sliced leeks to colcannon (mashed potatoes and cabbage) in place of green onions/scallions.
Pumpkin ravioli - need a sauce
Yep--browned butter and a little sage. Fry some sage leaves as garnish.
St. Patty's Day Eats: What are you making?
For the first time, corning my own beef using Julia Childs' recipe (sounds like a contradiction in terms, I admit). And colcannon. Maybe a Guiness chocolate cake recipe I found a few years back.
The English Muffin Experiment: Homemade vs. Store-Bought
As an American expat living in the Netherlands, I've had a serious jones for English muffins these past years - but you can't get them here! You can't imagine how much I've missed Eggs Benedict all this time. I already make a mean Hollandaise, and now I have the English muffin recipe I've been waiting for!
Meatloaf
Ina Garten's Turkey Meatloaf is fabulous. I always keep slices in the freezer and when I run out, I make another batch.
http://www.foodnetwork.com/recipes/ina-garten/turkey-meatloaf-recipe/index.html
A source for tripe?
Are there no grocery stores? Ask the butcher at your normal store.
A source for tripe?
I can't believe there are no butcher shops in your neck of the woods. America makes me sad.
Meatloaf
@BananaMonkey: It's a ribbon of onion-y goodness that runs through the center of the free form meatloaf. It's really tasty, you should try it!
A source for tripe?
I'd try a Mexican or soul food market in your region.
Meatloaf
I love a good meatloaf. I use crushed Ritz crackers in mine instead of breadcrumbs and do it freeform. Hamburger, minced onion, egg, tomato sauce, crushed red pepper, s & p, topped with ketchup. It's very tasty though is built more for sandwiches the next day than dinner the first. Because nothing is better than a good meatloaf sandwich.
Meatloaf
Meatloaf is one of those things that my mother taught me to make from memory without measuring. Though I think mine changed a little from her recipe - I use a lb of ground beef, a an egg, bread crumbs, salt, and tomato paste.
Brings me back. I can still hear the late afternoon talk shows coming from the little silver black and white tv in the kitchen.
A source for tripe?
Let's face it - for many, tripe is a "discard." It's not exactly filet mignon and therefore, there aren't a lot of people beating a path to sell it online. Don't get me wrong - I love the stuff. Italian, Chinese, Mexican menudo - you name it, I enjoy it.
If you live anywhere near a restaurant, buddy up with the owner/manager or person in charge and ask if their meat purveyor can get it for you. Granted, it might only be available in large quantity if you get it from a wholesaler but you might find friends to share in the bounty, or portion it and freeze it.
You might also google "buy tripe, (your zip code)" and hopefully the results will yield an outlet nearby where you can buy it. Good luck!
Meatloaf
My mom makes meatloaf with ground beef, usually 80/20. Some parsley, breadcrumbs, and an egg, shaped together to form a loaf. Then, my mom would add a small can of tomato sauce to the top. She used to use a loaf pan, but she gets a cookie sheet now and makes the loaf free-form style. When I make meatloaf, I like to use the mix of beef, pork, and veal. I add pepper, salt, parsley, garlic powder, onion powder, and sometimes the Garlic & Herb blend of Mrs. Dash. I'd follow the rest of my mom's recipe from that point.
Meatloaf
I've never been a meatloaf fan, but I was intrigued by the way a boyfriend from highschool made her meatloaf. It was the ground beef with a bit of pork, italian seasoned bread crumbs, and eggs spread out on a sheet pan and then in the center some ham and whole hardcooked eggs with the sides folded up over the ham and eggs. Top off the hand formed loaf with a mixture of ketchup, worcestershire and chopped onions and bake. It looked interesting when sliced into, but I just ate the baked potato and salad--stating that I wasn't too hungry.
Meatloaf
Free form-
That way let's the fat drain away and is easily pulled off with a baster.
Meatloaf
I make meatloaf however the spirit moves me. Might be a traditional pork-beef blend one time, all beef with corn and black bean salsa, cumin and oregano the next, or stir some pesto, cheese and sun dried tomatoes the time after that.
They're all good.
Meatloaf
Wow! Great ideas everyone!
Next question: Are you a loaf pan person or do you go free form? I used to be a loaf pan person, but lately I've been forming the loaf on a sheet pan (prepped with cooking spray). I like the more crusty surface (particularly when I use a glaze - last night's meatloaf got a glaze of Coleman's mustard, Jack Daniels, a little tomato paste, a dollop of coarse grain mustard, soy sauce and a dash of smoked paprika. It was really good!).
Meatloaf
I do a version of Giada de Larentiis' "Veronica's Veggie Meatloaf with Checca Sauce". The Checca Sauce elevates this Veggie Meatloaf far above the usual lentil-and-brown-rice veggie "meat"loaf. It's really good. My whole family (who are not all Vegetarians like me) love it.
Veronica's Veggie Meatloaf with Checca Sauce
http://www.foodnetwork.com/recipes/giada-de-laurentiis/veronicas-veggie-meatloaf-with-checca-sauce-recipe/index.html
Meatloaf
I've still never made meatloaf - that's mom territory. But she always includes lipton's onion soup mix. We've never used it as a soup, and never had meatloaf without it. Mmm.
Meatloaf
We make it the traditional Italian way -- like a giant meatball. I have a recipe on my blog for mini versions :-)
Meatloaf
I add a whole jar of salsa to mine -- it makes it really moist and flavorful.
Meatloaf
My meatloaf is basically a sheet of seasoned chopmeat, pressed out to a rectangle. I cover it with a layer of cheese like mozzie or provolone, and a layer of ham. Prosciutto is too salty for this application in this quantity. Roll the whole thing up and bake. I have never had anyone try my meatloaf and imply they didn't like it or were bored.
Meatloaf
@PumpkinBear--when you say stuffed with caramelized onions, do you mean that you incorporate them into the meat mixture? Or is there some delicious ribbon of onion-y goodness that runs through the centre of the loaf? Because that sounds ridiculously fantastic.
Meatloaf
Growing up, we always had meatloaf with gravy and no tomato product. 80/20 ground beef, finely diced onion, bread crumbs from heels of bread, egg, plenty of s&p. It was always moist and tender. We almost always had it with mashed potatoes and green beans or corn. And plenty of gravy.
Nowadays, I might make meatloaf once or twice a year, but rarely is it the simple meatloaf of my childhood. The last meatloaf I made was many moons ago and the recipe came from a post by Pastor Ryan on The Pioneer Woman's website http://thepioneerwoman.com/cooking/2009/01/cajun-meatloaf/
Quite tasty. I used ground turkey, there are so many moisture adding ingredients that it was still a moist and tender final product.
Meatloaf
I have no definitive meatloaf recipe, though I do consider it a comfort food as well. My approach is always a kind of "everything but the kitchen sink" thing, though.
If I'm using turkey, I'll soak half a box of panko in milk and use that as well as the other dry half, I may throw in sundried tomatoes, finely diced onions, garlic, mushrooms, and sundried tomatoes that have been sauteed so they don't remain weirdly crunch.
Sometimes I'll do it "Italian style" and stuff the meatloaf with basil, tomatoes, and mozzarella. My boyfriend likes it when I stuff his with caramelized onions and cheddar. All of that being said, I think my meatloaf always includes eggs, bread crumbs or bread soaked in milk, worsheshire, s&p, grated parm, ketchup, and parsley. The rest is just kind of made up on the spot, depending on what I'm in the mood for. BBQ sauce as the "glaze" is also a nice addition, as well.
Meatloaf
Like @NotAmerican I like to use BBQ sauce instead of ketchup; mostly because I don't ever have standard tomato ketchup. (I have curry ketchup all the time but is the wrong profile for this application) I use it as a glaze near the end to get the nice crust.
I also agree with adding mustard. I add the coarse grainy maille kind. I also add white onion, breadcrumbs, garlic, celery, canned mushrooms, gravy mix, LOTS of pepper and standard steak seasoning (I should try worchestershire...hmmm...).
My father growing up would somehow incorporate an egg so when you sliced it you could see them. Anyone know how to do this? Pre-hardboil??
Recent Posts
Dessert recipe featuring fresh figs and apples?
Posted by Ciaohound48, October 14, 2009 at 11:15 AM
Recent Favorites
City Flavor Guide: Cincinnati
Posted by The Serious Eats Team, July 29, 2009 at 8:30 AM
Seriously Italian: Breadcrumb-Stuffed Vegetables
Posted by Gina DePalma, July 9, 2009 at 9:00 AM
Julia Child: Cooking with Master Chefs
Posted by Alaina Browne, April 26, 2009 at 1:00 PM
Feasting on Art, a Food Blog of Fine Art, Photography, and Recipes
Posted by Robyn Lee, April 15, 2009 at 11:00 AM
Seriously Italian: Spaghetti All'Ubriaco
Posted by Gina DePalma, April 2, 2009 at 8:30 AM
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I live in Central Virginia--no Carnicerias, butcher shops, etc., which is the reason for mail order sources. I, too, googled, but found nothing. Sigh.