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{December 12, 2010}   33 Years in the Kitchen – Week 24

Tonight heralded yet another successful meeting of the gay-straight alliance (aka dinner with Lauren and Melissa). Lauren and I planned a decadent feast earlier in the week: Gouda Fritters (recipe from South City Kitchen below), Turkey Meatloaf (man I wish I could remember where this recipe came from, but I’ve had it forever also below), Potato-Mushroom Pie (thanks Martha Stewart), mixed salad, Salted Caramel Ice Cream (the ever present Cooking Light) and wine wine wine. I know these recipes sound intense and labor intensive, but you can make all of them ahead of time!

I made the ice cream and turkey meatloaf (up to the point of baking) on Saturday. Saturday was a wasted day anyway, as I felt like poop on a stick. The Gouda fritter dough and mushroom pie were put together Sunday morning which meant all we had to do when our guests were here was bake and fry and drink wine!

Everything was completely delicious. We are all stuffed like pigs and totally content. I hope you try some of these recipes. The meatloaf is one of my winter staples and I’ve enjoyed the Gouda fritters for years at South City Kitchen. Thanks to their Linger and Learn program I can now have them in my very own home!!

Stone-Ground Grit and Gouda Fritters

1 cup milk
1 egg
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon black pepper
1 teaspoon salt
1/2 cup Gouda cheese, shredded
1/2 cup white cheddar cheese, shredded
1 cup cooked grits

1) Mix milk and eggs together, add grits and mix until smooth.
2) Mix dry ingredients and toss in cheese to coat.
3) Add dry ingredients to wet and mix until thick and smooth.
4) Let rest at least one hour, but ideal several hours in the fridge.
5) Heat oil to 350 (in a deep fryer or a cast iron skillet)
6) Drop batter in by spoonfuls and fry until golden brown.

Best Turkey Meatloaf

1 1/2 cups finely chopped onion
1 tablespoon minced garlic
1 teaspoon olive oil
3/4 lb portobello mushrooms, trimmed and very finely chopped in a food processor
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons Worcestershire sauce
1/3 cup finely chopped fresh parsley
1/4 cup plus 1 tablespoon ketchup
1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
1/3 cup 1% milk
1 whole large egg, lightly beaten
1 large egg white, lightly beaten
1 1/4 lb ground turkey (mix of dark and light meat)
1/3 cup parmesan

Preheat oven to 400°F.

Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.

Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey, parmesan and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)

Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.

Let meatloaf stand 5 minutes before serving.

I hope you enjoy these recipes. I really, really did. And, there’s nothing like Salted Caramel Ice Cream to really finish off a meal.

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