Meatloaf

Alton Brown's Meatloaf

Ingredients:

6 Ounces Garlic Flavored Croutons

1/2 Teaspoon Black Pepper

1/2 Teaspoon Cayenne Pepper

1 Teaspoon Chili Powder

1 Teaspoon Dried Thyme

1/2 Large Yellow Onion Roughly Chopped

1 Carrot Peeled and Cut Into 1 Inch Pieces

3 Cloves Garlic Peeled

1/2 Red Bell Pepper

18 Ounces Ground Chuck

18 Ounces Ground Sirloin

1 1/2 Teaspoon Salt

1 Large Egg

Topping:
1/2 Cup Ketchup
1 Teaspoon Dried Cumin

Dash of Hot Sauce

1 Tablespoon Honey

Directions:

Adjust oven rack to center position. Preheat oven to 325 degrees. Line a rimmed baking sheet with parchment paper. Set aside.

Combine the croutons, black pepper, cayenne pepper, chili powder and thyme in the bowl of food processor. Pulse until the mixture is a fine crumb. Pour crumb mixture into a mixing bowl. Add onion, carrot, garlic and red pepper to food processor and pulse until the vegetables are finely chopped (Don't over-pulse-since we don't want to go as far as puree). Add the chopped vegetables, chuck, sirloin and salt to the breadcrumbs and combine. Mix in the egg and combine thoroughly, but don't squeeze the meat.

Meanwhile, make the topping by combining ingredients in a small mixing bowl. After meatloaf has baked 10 minutes, remove it from oven and brush the ketchup mixture over top and sides. Place back in oven and bake until cooked through, about 55-65 minutes, or internal temperature reaches 155 degrees. Cool for 10 minutes before serving.

Onion Dip From Scratch

Onion Dip From Scratch

Ingredients:

3 tablespoons olive oil
1 pound onions, diced
1 teaspoon kosher salt, divided
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon white pepper, freshly ground

Directions

Place the oil, onions and 1/2 teaspoon salt in a 10-inch sauté pan over medium heat.

Cook, stirring occasionally, until the onions are golden brown, about 20 minutes. Remove from the heat and set aside to cool for 15 minutes.

Place the remaining ingredients and the remaining 1/2 teaspoon salt in a medium mixing bowl, add the cooled onions and stir to combine.

Refrigerate for at least 1 hour and stir again before serving.

Notes

1. This dip is even better when made a day ahead. Just make sure that you cover it well with plastic wrap because fats (like sour cream) take in flavors and aromas hanging around the refrigerator.

Best Winter Soup

I found this recipe on the blog of Alton Brown and today it is in my stockpot.

 The Healthy Librarian's "Enlightened" Riff on Alton Brown's Best Winter Vegetable Soup

Cooking time:  about 2+ hours

Makes 6 1/2+ quarts of soup 

This recipe is an "enlightened and enriched" riff off of Alton Brown's soup.

Ingredients:

8 ounces of cremini mushrooms, sliced
1 large onion, chopped
 2 large carrots, chopped
 2 celery ribs, chopped
 4 cloves of garlic, chopped
 1 teaspoon of fresh rosemary, chopped
 2 teaspoons of fresh sage, chopped
 28 ounces of whole tomatoes in tomato puree or juice (next time, I'm using chopped tomatoes)
 2 ½ quarts of low-sodium vegetable broth
 3 tablespoons of low-sodium soy sauce  (Alton says the soy adds Umami)
 2” X 2” skinny square of parmesan rind ( Totally Optional)  It stayed intact and we discarded it after cooking.
 1 pound, 2 ounces of pre-cut butternut squash cubes (the size of TJ's pre-packaged cut-up squash)
 10 ounces of chopped curly kale, stems removed
 2 cans (15 ounce ea.) no-salt Great Northern beans---DO NOT DRAIN!
 2 tablespoons of red wine vinegar. (Alton says the vinegar cuts the acidity of the tomatoes)
Directions:
1.  Use a large 8 quart soup pot.  Heat on high & sear & brown the mushrooms, until tender.  Only add a little water or broth if they start to stick.  Remove them from the pot, to add back in later.
2.  Lower heat & sweat onions, carrots, & celery over low heat for 30 minutes, at least.  I like to cover the pot, and stir occasionally, checking to see if they are getting too dry, & need a little water to deglaze the pan. They’ll be very soft.
3.  Add in garlic, rosemary, & sage
4.  Add the tomatoes in their juice, & mix with a wooden spoon to break up the tomatoes.  Cook for about  5 minutes, to blend everything together.   (Note: next time I'm using chopped tomatoes)
5.  Increase the heat, & add the vegetable broth to the pot.  Mix in soy sauce & drop in the parmesan rind. Heat just until boiling.
6.   Lower heat to a simmer &  add the squash & kale.   Cover & simmer for at least 30 minutes.
7.   Now, add the mushrooms back in, & the 2 undrained cans of Great Northern beans to help thicken the soup with their starch.  Mix well.  Then add the 2 TSP of red wine vinegar to cut the acidity from the tomatoes.
8.   Heat through.
9.   Alton says this is the best soup he has ever made.
Options:  Consider adding some orzo or another whole grain small-sized pasta into the soup.
Serve with a salad & crusty grainy bread.
Bon Appetit!