|King of His World. Photo by Bruce Barone.|
I make a meatloaf at least twice every month–sometimes three or four times. It is one of my favorite meals and then those meatloaf sandwiches the next day are always such a great delight!
Each meatloaf is often a unique recipe, depending upon what I have in the kitchen. Sometimes I add celery, sometimes I do not. Sometimes oats instead of bread crumbs, sometimes not. Sometimes Parmesan cheese, sometimes not. Sometimes I use a ground beef, pork and lamb; sometimes ground turkey. I am simply not too fussy when it comes to making a meatloaf.
A few weeks ago, however, I heard the host of a PBS cooking show proclaim to his kitchen assistant as if he had just come down from Mt. Sinai with the 11th commandment: “Remember how to make the meatloaf as There is only one way to make the meatloaf!“
I was, as I am sure you can imagine, quite taken aback. Only one way? As far as I am concerned that is like saying there is only one way to roast a chicken or turkey; one way to make a tomato pasta sauce; one way to make a tuna fish salad sandwich; one way to kiss your loved one–ok, here I will say there is only one way and that is to kiss passionately.
Without any further comments about commandments, or kissing, here is my Italian Meatloaf recipe:
|Italian Meatloaf from Bruce’s Kitchen. Photo by Bruce Barone.|
1 pound meatloaf mix
1 cup tomato sauce
1 cup Parmesan cheese, freshly grated
1 cup bread crumbs
2 carrots, grated
2-3 tablespoons parsley, chopped
3 cloves garlic, finely minced
2 tablespoons stock
1 medium onion, finely diced
1. Preheat oven to 400.
2. Mix all the above ingredients. Put into a greased baking dish. Shape into loaf. Bake for 30-40 minutes.
I served this with wild rice and spinach cooked with sliced garlic. And the next day, voila, a meatloaf sandwich:
|Meatloaf Sandwich from Bruce’s Kitchen. Photo by Bruce Barone.|
Of course, there is only way to make the meatloaf
as there is to kiss; always with passion, with love.
|Door to our front yard with mirror. Photo by Bruce Barone.|
|Photo by Bruce Barone.|
|Cardinal at Bird Feeder. Photo by Bruce Barone.|
I like corned beef but I have not made it in a long time.
Expect, I did, a few weeks ago.
Susan’s mother asked me, “Bruce, would you make corned beef?”
And I did and Susan’s mom asked a few days before the corned beef dinner, “Can I bring a friend with me?”
And we will call this friend Theresa and Theresa who had eaten a corned beef dinner at a fine dining establishment a few days before coming to our home for my corned beef dinner said, “Bruce. This is the best corned beef I have ever eaten. It is better than what I had at the restaurant. It is even better than my mom’s.”
Wow! Better than her mom’s!
|Corned Beef and Cabbage from Bruce’s Kitchen.|
I now quote Mark Bittman, whose recipe I followed:
“Corned beef is the beef equivalent of wet-cured ham, beef that has been steeped in a spic brine for days or longer (or shorter, now that there are fast, chemically enhanced cures). Most corned beef is from the brisket, and that’s the only kind you should buy. If you have a choice, buy the flat cut rather than the point cut; it’s the better end.
“Cooking corned beef is as close to a no-brainer as there is. It’s difficult to overcook it, although it can be done, of course, so this is a good candidate for the crock-pot, if you have one. I think corned beef cooked without garlic lacks character but you can omit the garlic if you prefer…….”
1 corned beef, 3 to 5 pounds
1 bay leaf
1 head garlic
5 allspice berries or pinch or two of ground allspice
1 onion, whole
1. Put the corned beef in a large, heavy pot and cover with water. Add all the remaining ingredients. Bring to a boil and skim all the foam that rises to the surface.
2. Lower the heat so that water bubbles occasionally rather than constantly. Cover pot (Bitty didn’t say anything about covering the pot, but other recipes said to do so and I did.). Cook turning every 30 minutes or so for about 2 hours.
3. After 2 hours of cooking, add the following per person: 1 medium waxy red or white potato; 1 or 2 medium carrots (I used baby carrots); 1 wedge of cabbage…….(I cut the potato in quarters.)
4.Cook for another 20-30 minutes. When the corned beef allows a thin-bladed knife to pass into the middle without much resistance, it is ready.
5. Drain; if you like, put the meat into a 300 degree over for about 10 minutes to dry out the exterior a little (I did.).
It really was delicious. And for the next few days, Susan and I enjoyed corned beef sandwiches. YUM!
|Grackle at Bird Feeder. Photo by Bruce Barone.|