Recipes from November 3, 2008 show
MEATLOAF
Ingredients
Serves 8 to 10.
· 4 slices white bread, torn into pieces
· 2 1/2 pounds ground beef
· 1 medium yellow onion, peeled and cut into eighths
· 2 cloves garlic
· 2 stalks celery, cut into 2-inch pieces
· 2 carrots, peeled and cut into 2-inch pieces
· 1/2 cup flat-leaf parsley leaves
· 1 large egg
· 1 cup ketchup
· 3 teaspoons dry mustard
· 1 tablespoon coarse salt
· 2 teaspoons freshly ground black pepper
· 2 tablespoons brown sugar
Directions
1. Heat oven to 375 degrees. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef.
2. Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.
3. Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.
4. Brush mixture over meatloaf; place in the oven with a baking pan set on the rack below to catch drippings. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes. If top gets too dark, cover with foil, and continue baking.
CRANBERRY SAUCE
Ingredients
· 4 cups fresh cranberries
· 1 1/2 cups water
· 5 whole cloves
· 5 whole allspice berries
· 3 cinnamon sticks
· 2 cups white sugar
Directions
1. Place fresh cranberries and water in a medium saucepan over medium heat.
2. Wrap cloves, allspice berries and cinnamon sticks in a spice bag. Place in the water with cranberries.
3. Cook until cranberries begin to burst, about 10 minutes.
4. Stir in sugar and reduce heat to low. Continue cooking 5 minutes, or until sugar has dissolved. Remove from heat and allow to cool. Discard spice bag. Chill in the refrigerator 8 hours, or overnight, before serving.
Serves 4
Ingredients
2 lbs mixed fresh mushrooms (oyster, black trumpet, shitake, cremini, white button, your heart’s desire)
2 Tbs unsalted butter
1 red onion, finely chopped
Salt and pepper
½ cup dry white wine
1 cup vegetable or chicken stock
½ cup heavy cream
Small pinch of nutmeg
1 Tbs chopped fresh chives
Directions
Brush the mushrooms clean and cut them as needed so that they are roughly the same size. In a large pan, melt the butter over medium heat. Add the onion and sauté for about 3 minutes, or until softened. Add the mushrooms to the pan and raise the heat . Saute until mushrooms are lightly browned in places, about 3-5 minutes.
Season to taste with salt and pepper, then add the wine. Raise the heat to high and cook until the wine is almost evaporated. Then add the stock and reduce the heat to medium. Cook until mushrooms are tender, about 10 minutes.
Remove from heat and stir in the ½ cup of heavy cream and the nutmeg. Transfer to a warm serving dish, sprinkle with chives and serve immediately.
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