It’s Meatloaf | No Muss, No Fuss

Meatloaf is real comfort food, and we may have differing opinions about it. Whether we prefer it with or without ketchup—and what we like with our meatloaf can be real deal breakers.

Here’s a meatloaf solution that makes perfect sense to me. It’s a one pot meal with three separate components: a moist and succulent Italian-influenced meatloaf, smashed potatoes and cauliflower with green onions, and steamed carrots with sage butter.

There is nothing complicated here, beyond soaking the meat loaf’s bread crumbs in milk for 5 minutes—which is a crucial step in the success of this entire extravaganza.  Of course, there is a pressure cooker involved, too.

It is simply a matter of loading a layer of quartered red potatoes and cauliflower florets in the bottom of the pot with 1 cup of water.  The very basic meatloaf is assembled, formed into a ring, sprinkled with a bit of Parmesan, placed in a steamer insert, and set atop the potato layer.  Carrots are cut into fingers tossed with sage and butter, salt and pepper, folded into a foil packet and perched over the meatloaf.

The pot is brought up to pressure and it cooks for 10 minutes. Seriously.  While the meatloaf reaches its full potential its excess juices drip down and flavor the potatoes.

Once the pressure is released, the carrot packet is removed, and the steamer insert is lifted out. The potato water is drained off. The potatoes and cauliflower are quickly smashed with a bit of milk, seasoned to taste, and finished with green onions.  The meatloaf is cut into wide wedges and dinner is ready.

meatloaf combo (1)

No muss, no fuss.

meatloaf plate
It’s Meatloaf

Meatloaf, Potato-Cauliflower Mash, Sage Carrots Packet | One Pot PC

Inspired by Hip Pressure Cooking by Laura D.A. Pazzaglia

Ingredients
1 cup water for pot
Meatloaf
1 pound ground beef, or a combo of meats
½ cup fine dry breadcrumbs
1 cup milk
½ onion, chop
1 clove garlic, crush
1 teaspoon sea salt
½ teaspoon ground black pepper
¼ teaspoon nutmeg
1 egg, beaten
½ cup Parmesan cheese, grated
One pot add-on vegetables
4-5 red potatoes, quarter
1 cup cauliflower florets
½ cup milk
Salt, pepper
2 green onions, chop
3-4 carrots, peel cut into fingers
1 teaspoons butter, melted
1 teaspoon olive oil
½ teaspoon crumbled dry sage
Salt, pepper

Directions

  1. Add 1 cup water to pressure cooker insert.  Spray the stainless steel insert with non-stick cooking spray.  Cut one foil sheet approximately 12” square.
  2. For meatloaf: in mixing bowl combine dry bread crumbs and milk; soak 5 minutes to absorb liquid.
  3. Place ground beef to the bowl, add all ingredients through nutmeg and combine well.  Add the egg and combine lightly.
  4. Shape the meatloaf into a long loaf, place in steamer joining into an even ring. Sprinkle with Parmesan cheese.
  5. Lay the foil out flat, place carrots in center, drizzle with melted butter and oil. Sprinkle with salt, pepper and dried sage. Fold ends together to form a sealed packet.
  6. Place the potatoes and cauliflower in the water in the bottom of the liner. Place steamer basket on top with carrier handles up, if available. Rest the carrot packet on top.
  7. Lock the lid, set pressure to High and pressure valve to Sealing.  Set time for 10 minutes.  When done, allow pressure to release naturally for 10 minutes, then use Quick Release to expedite process.
  8. Remove the carrot packet and the steamer basket with meat.
  9. Remove the potatoes and cauliflower with slotted spoon to a flat bowl and mash with milk. Season with more salt and pepper if desired, and add green onions.
  10. Cut meat into wedges and serve with potato-cauliflower mash and sage carrots.  Serves 4.

 

Party Time

Who doesn’t love a good Reuben sandwich?  What a combination. A flavorful dressing spread on pumpernickel or rye bread and topped with layers of corned beef, sauerkraut, and Swiss cheese. It’s definitely over the top when grilled  until toasted and  the cheese is melted.

Here’s a Reuben riff that brings it into the realm of mass production for entertaining and game days.  It’s an open-faced sandwich that can be prepped ahead and run under the broiler for a last minute fix.Mini Reubens

My chief hang-up on the Reuben has always been the sandwich spread, with a definite thumbs down on sweet ones, like Thousand Island and most Russian dressings.  A simple solution is to go with a straight forward, unadulterated combination of mayonnaise and sriracha with a little minced green onion for interest.

For maximum compatibility, serve these tasty morsels with sour dill pickles and crunchy sweet potato chips.

Open-Faced Mini Reubens

 Ingredients
1 loaf cocktail rye or pumpernickel bread
Dressing
2/3 cup mayonnaise
1 tablespoon sriracha sauce
1 green onion, minced
Toppings
3/4 pound thinly sliced corned beef
1-1/2 cups sauerkraut, rinse and drain well
3/4 pound sliced Swiss cheese
Garnish:  ½ cup chopped dill pickle or gherkins

Instructions

  1. For dressing: blend the mayonnaise and other ingredients and set aside.
  2. Preheat broiler. Set rack about 6” from top.
  3. Warm the sauerkraut. Slice the corned beef into 1-1/2” strips to fold neatly across the rye. Cut the Swiss cheese slices into quarters.
  4. Arrange cocktail rye slices on a baking sheet. Spread each slice liberally with a heaping teaspoon of dressing. Fold the corned beef in 2-3 layers over the bread. Drape a forkful of sauerkraut across the corned beef. Cover the sauerkraut with 2 pieces of Swiss cheese.
  5. Run the open-faced Reubens under the broiler for about 3 minutes, until the cheese is melted and bubbly. Sprinkle with chopped pickle if desired and serve warm. Yield: 36 or more pieces

 

Danger Ahead

The convenience of having soft spreadable butter within arm’s reach is a wonderful thing, especially when warm bread is around.  But, it can be hazardous to ones health.  I only say that as a friendly reminder to those of us who received butter crocks for Christmas.

For anyone unfamiliar with this cleaver amenity, the butter is suspended in water as a way of preserving it at room temperature for up to 30 days.  This is not a new idea.  For centuries folks have known this to be a welcome safety method when refrigeration was not an option.

According to the Butter Bell website, this is their explanation:

The French have benefited by this practice, and I say, if it’s good enough for them, it’s good enough for me.  To a degree.  Perhaps they are able to show more restraint than I.  It’s important to regularly sample my butter, I reason, to make certain of its creamy texture and delicate flavor, and that is it is soft, spreadable, and safe.

Now, I am looking for French and imported butters, purely for comparison purposes, you understand.

It’s my job to know these things.  I am completely smitten by my new butter crock and reason this is all purely educational. 

Which also means that the butter is bypassing my hips and waist at this time. No matter, I tell myself.  It’s the holidays.

Friday Night Special

There are times when admittedly, my meals are a little wacky.  They can be downright self- indulgent and make little sense to others.  Especially on Friday nights.

It’s the end of the official work week and it’s time to relax. There are no rules!  My refrigerator looks deranged with a mere mishmash of odds and ends and pathetic leftovers. Since I will likely do a grocery shop over the weekend, I resist a stop—and prefer to pass on fast foods.

In my experience, there’s always a pizza in the works. Like another stand-by, the taco, a few toppings can become a full meal.  To that end, I like to stock at least one pan-size portion of pizza dough in the freezer. It easily defrosts in the microwave and is ready to go in no time. Occasionally, I have even stashed a pre-baked crust in the freezer. It’s a matter of gathering up a few compatible toppings and tucking it all in the oven for a quick bake.

That was the situation this past Friday night, between Christmas and New Year’s. Thanks to the holidays, my fridge was ripe pickings for fabulous toppings. No pathetic odds and ends here; I had a little hard Spanish chorizo, a collection of fontina and other cheeses, pasilla peppers, sweet onion, Greek dried olives and — fresh green tomatillos.

Tomatillo Sauce 1Whatever.  I treated the 8 tomatillos as if they were treasured San Marzano tomatoes. I removed their husks, chopped them up, and made a fast sauce with onion, garlic, jalapeno, oregano. I simmered it briefly, then ran the immersion blender through it until thick and cohesive. The results: a light, bright sauce worthy of this splendid occasion.

Turns out, the sparkling sauce brought all of these disparate characters together.

The final topping was another gift that kept on giving, too.  I had a little cheese mixture left from making stuffed mushrooms earlier in the week: a combination of shredded mozzarella, Parmesan, green onion, garlic, herbs and Panko. These amazing bread crumbs kept the stuffing light, absorbed moisture, and allowed for a beautifully browned top. Who knew it would one day end up on my pizza?

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It’s another Friday Night Special…  and that’s the way it goes.

Friday Night Pizza

Ingredients
1 pizza crust
Tomatillo Sauce
2 tablespoon olive oil
½ onion, chopped
1 jalapeno pepper, partially seed, chop
2 cloves garlic, crushed
½ teaspoon dried oregano
8 fresh tomatillos, husk and chop
½ teaspoon.dried thyme (or Herbes de Provence if available)
½ cup chicken bouillon
Salt and pepper to taste
Toppings
1 pasilla pepper, seed and cut into strips
½ cup hard Spanish chorizo, cut up
½ smoked ham chunks (if available)
½ sweet onion, cut into strips
A handful of dried Greek olives, or other
1 handful shredded fontina cheese
1 cup cheese combo: mozzarella, parmesan, green onion, garlic and @ ¼ cup Panko
Dried oregano

Instructions

  1. For Tomatillo Sauce: in saucepan over medium heat, add olive oil and sauté the onion until soft. Add the pepper and stir, then the garlic and allow to cook until aromatic.  Add the dried herbs, then stir in the chopped tomatillos.  Just barely cover with chicken bouillon and allow to simmer until thick, about 7 minutes.  With immersion blender, whirl until the sauce is thick, cohesive and still has texture.
  2. Prebake pizza crust at 425° in lower 1/3 of oven to set, about 7 minutes.
  3. To assemble: cover the crust with a coating of some of the sauce. Top with a layer of green pepper, then the meat selection, the onion, olives, and cheese.
  4. Sprinkle with dried oregano and bake another 12 minutes or until browned and bubbly. Cut into portions and serve hot.  Serves 2.

 

Pizza Margarita in a Skillet: Faster than Dominos can Deliver

When using the very best ingredients it’s hard to beat a great combination like fresh mozzarella, vine ripened tomatoes, and basil leaves.  Add any other specialty touches like a drizzle of extra virgin olive oil, and you have the makings of a masterpiece.

Throw in a fine crispy bread and you will know why Pizza Margarita has long been considered one of the world’s great classics.

Last night I experienced such good fortune when I happened to have fabulous fresh bread dough—as well as all the above ingredients.  Easily, within ten minutes I was slicing into world class pizza.

I had a supply of excellent bread dough on hand thanks to local bread expert Marc Green, who has perfected his own no-knead bread for artisan bread baking.  With that in mind, I pulled out a heavy skillet and heated a good drizzle of olive oil. I flattened and patted out a portion of Marc’s dough, threw it into the hot pan, and covered it with a lid to create an impromptu oven.

Meanwhile, I gathered up pre-sliced mozzarella, thinly sliced fresh tomato, and plucked a few sprigs of basil off my doorstep plant. When the bottom was crispy, I gave it a flip and added my toppings.  It was quickly covered and left to cook for another 3-5 minutes, until the cheese melted and the bottom was golden brown.

Since my dough was well constructed and robust, it raised beautifully, much like a Chicago-style pizza.  Normally I prefer a thinner crust, but this was so good I nearly polished off the whole thing without stopping for a salad!

Given this simple technique, there is no reason why any other bread or ready-made pizza dough would not work.  I also sprinkled on red pepper flakes and sea salt but that’s a personal thing. Simply nothing else is required.  Not even a phone call or text message.

Pizza Margarita in a Skillet

Inspired by Marc Green’s No-Knead Bread

Ingredients
one recipe bread dough
fresh sliced tomato
fresh sliced mozzarella
fresh basil leaves
olive oil

Directions

  1. Turn raised, room temperature dough out onto lightly floured surface. Lightly dust with flour and cut into four or more portions and shape into balls.
  2. Heat a medium skillet (8” approx.), heat 1-2 tablespoons oil into bottom until it shimmers. Flatten one ball with hand and press into the diameter of the skillet; carefully slide the dough into pan.
  3. Cover with a lid and cook 3 minutes until golden brown on bottom and dough has risen, uncover and carefully flip over.
  4. Place the tomato slices, mozzarella slices, and basil leaves on top of the dough.  Cover with lid and cook 3-5 minutes longer until cheese is melted and bottom is golden brown.   Remove to cutting board, cut into wedges and serve hot.  Repeat pizzas as needed.

Light of my Life

It’s always a party when I pull out my kitchen torch.

Today’s occasion:  French onion soup.  Earlier at the farmers’ market, pearly white sweet onions—still kissed with morning dew—looked almost too gorgeous to touch.

A sudden vision of the well-picked-over roast chicken carcass in the fridge at home was a wake-up nudge that a tasty chicken stock was  waiting in the wings.

A hearty beef stock really makes onion soup sing, but a chicken stock simmered in the remains of a flavorful roast is a beautiful thing, too.  In my slow cooker, stock is an effortless commodity.  For the onion soup stock, I’d add onion cuttings, a carrot for a touch of sweetness, and fresh herbs, then cover it all with boiling water and check back later in the day.

My go to Onion Soup follows, but I tend to change it up it depending on what I have on hand.  Sweet onions with a high sugar content are key; sauté them over moderately low heat until they begin to turn color and caramelize. If necessary, add a teaspoon of sugar while sautéing the onions to encourage the full caramelization process. Once the stock is added, the soup is ready within a half hour—or it can be set aside and reheated when ready.

BonJour Torch

 

To finish it all, I carved and toasted thick slices of a multi-grained artisan bread and sprinkled them with a combination of shaved Parmesan and Havarti cheese. No need to crank up the broiler on this warm summer day.

My trusty torch was on hand for the artful transformation of simple ingredients into a glorious soup crowned with essential rafts of toasted cheesy goodness.

 Onion Soup

Ingredients
2 tablespoons butter
1 tablespoon olive oil
6 large sweet onions, thinly sliced
2 tablespoon brandy
6 cups rich beef or chicken stock
1 bay leaf
1 teaspoon fresh thyme
½ teaspoon each fresh savory and rosemary
Salt and pepper to taste
1/3 cup white wine or dry sherry
Accompaniments:  6 croutons (1/2” thick slices toasted baguette)
¾ cup grated Parmesan cheese

Directions

  1. In a soup pot, sauté onions with butter and olive oil over medium heat until aromatic. Reduce heat and stir occasionally, cook until onions are deep golden and caramelized, 30 minutes or longer.
  2. Deglaze pan by carefully pouring in brandy and stir well. Add stock, seasonings, wine, and simmer partially covered for 30 minutes.
  3. In individual bowls, place a crouton in center and sprinkle with cheese, pour a generous amount of onion soup over each. If using oven proof bowls, broil 3” from heat source, watching carefully until tops bubble and brown. Serve with more cheese.   Serves 4 – 6.

The Everything Crepe

From tortillas to injera bread, just about every country in the world has its variation of a quick, simple bread often prepared in a unique pan, on the grill, or in the oven.

Then there’s the crepe. Let’s call it a multi-national bread because it has pancake cousins spread across continents, too. In this version, we have high jacked the Italian crespelle for the basis of an inspired Asian wrap.  Semolina flour lends added chewiness and flexibility that makes it quite irresistible. There are so many dumplings and breads of note in the northern reaches of China that this crepe should feel quite at home wrapped around other Asian flavors, like Anise Poached Chicken from the previous post.

The Everything Crepe

Take the basic crepe batter, add a little chopped green onion and a smattering of mixed sesame seeds (or highly recommended Trader Joe’s Everything but the Bagel Sesame Seasoning Blend) and proceed as usual.

If you choose to go the Asian route, slather your finished crepe with hoisin sauce and wrap portions of Asian Salad, Anise Chicken, Char Siu, or other barbecue pork—you name it!

Easy Asian Wrap

Or, you could go New York-style, forget the sauce, and fill your crepe with creamed cheese and lox!

The Everything Crepe

Ingredients
2 eggs, room temperature
1 cup water, room temperature
½ cup fine semolina flour
½ cup all-purpose flour
½ teaspoon salt
1 tablespoon melted butter
1 tablespoon mixed blend of black and white sesame seeds and poppy seeds, or see below*
1 tablespoon green onion, chopped

Directions

  1. In medium bowl sift the dry ingredients, beat the eggs, butter and water together and slowly add to the dry, whisking until smooth. Stir in the seeds and green onions to combine.  Allow to stand at room temperature for about 1 hour or chill for up to 2 days and bring to room temperature before proceeding.
  2. Heat a 10” crepe pan or flat round skillet over medium to medium-high heat, depending on unit.  Brush the surface with butter, or wipe with coated toweling.  Stir down the batter and thin with a bit of water if it has thickened beyond the thickness of heavy cream.  Pour about ¼ cup of batter into pan and quickly swirl it to reach the entire surface.  Pour any excess back into bowl.  Trim any errant edges as it cooks.  When bubbles begin to form, about 1 minute, carefully turn with spatula or wood spoon and cook 2nd side for 30 seconds to one minute.
  3. Remove the crepe to a holding plate, wipe the pan if necessary with more butter and repeat, stacking the crepes with 2nd side up.  Yield: about 10 crespelle.
  4. If made in advance, wrap the crepes in plastic wrap or foil.  Can be made ahead 2 days, stored in refrigerator, or freeze well wrapped.

*Trader Joe’s Everything but the Bagel Sesame Seasoning Blend is a mixture of white and black sesame seeds, poppy seeds, seas salt flakes, dried minced garlic, dried minced onion.