Ritzy Meat Loaf

 

Ritzy Meat Loaf

Layers of moist ground turkey and veal, sautéed mushrooms and ham make this meatloaf posh enough to be called a terrine. By any name, it makes a flavourful winter dinner, and any leftovers are good served cold with a salad.

Ingredients:

3 tbsp (45 mL) olive oil
½ lb (250 g) button mushrooms, quartered
1 onion, finely chopped
3 cloves garlic, minced
Salt and freshly ground pepper
½ cup (125 mL) dry bread crumbs
⅓ cup (75 mL) freshly grated Parmesan cheese
2 eggs
2 tbsp (25 mL) finely minced sage leaves
1 tbsp (15 mL) Dijon mustard
1 lb (500 g) ground turkey
1 lb (500 g) ground veal
1 slice good-quality cooked ham, about 4 oz (125 g), ¼ inch (5 mm) thick
Sage leaves for garnish

Directions:

In a large nonstick skillet, heat 2 tbsp (25 mL) oil over medium-high heat. Add mushrooms, then cook, stirring often, for 5 to7 minutes or until golden and tender. Reduce heat to medium. Add 2 tbsp (25 mL) onion and1 minced clove garlic to skillet, then cook, stirring often, for 2 to 3 minutes or until onion is soft but not browned. Scrape mushroom mixture into a fine sieve set over a bowl and let cool completely. Discard any liquid in bowl. Set skillet aside but do not wash.

In a food processor, pulse mushroom mixture until finely chopped. Scrape back into bowl and season to taste. Set aside.

In same skillet, heat remaining oil over medium heat. Add remaining onion, then cook, stirring, for 5 to 7 minutes or until onion is soft but not brown. Stir in remaining garlic, then cook, stirring, for 1 minute. Scrape onion mixture into a large bowl and let cool completely. Set skillet aside but do not wash.

Preheat the oven to 350°F (180°C).

Stir bread crumbs, Parmesan cheese, eggs, sage, mustard, ½ tsp (2 mL) salt and ¼ tsp(1 mL) pepper into onion mixture. Gently mix in turkey and veal until well combined. Form about 1 tsp (5 mL) mixture into a tiny patty. Cook patty in skillet over medium heat, turning often, until no longer pink inside. Taste cooked mixture for seasoning. Add more salt and pepper to raw mixture if necessary.

Cut ham into ½-inch-wide (1-cm) strips. Spoon one-third of turkey mixture into a9 x 5-inch (2 L) loaf pan, spreading surface level. Top with mushrooms, spreading surface level. Top mushrooms with another third of turkey mixture. Top turkey mixture with the ham, arranging strips of ham lengthwise in pan. Top ham with remaining turkey mixture, spreading surface level.

Set pan on a rimmed baking sheet. Bake meatloaf for about 1¼ hours or until a meat thermometer inserted into centre of loaf registers 170°F (75°C). Let stand for 5 minutes. Drain off any excess fat from pan, then turn out loaf onto a serving platter. If any meat loaf sticks to bottom of pan, carefully remove it and replace on top of loaf. Garnish with fresh sage. Cut into thick slices and serve with Winter Ketchup.

Serves 6 to 8

Veal Cutlet Milanese

This recipe is written for two servings.  For those of us living alone, scaling down recipes to prevent eating leftovers for days are a constant project.

Veal Milanese

3/4 pound veal cutlets, about 1/2-inch thick
1/4 cup plain breadcrumbs
2 tablespoons grated Parmesan cheese
Salt and freshly ground black pepper
1 egg white, slightly beaten
2 teaspoons olive oil
1 tablespoon capers
1 lemon cut into wedges

Directions:

Thin cut boneless, skinless chicken breasts can be used instead of veal. They should be about 1/2-inch thick.  The terms cutlets and scallops are both used when describing a cut of veal. In both cases they refer to a thin cut that can be cooked quickly.

Pound veal flat to about 1/2 inch. Mix breadcrumbs and Parmesan cheese together and add salt and pepper to taste. Dip veal cutlets in egg white and then in a breadcrumb mixture, making sure both sides are coated. Heat in a nonstick skillet over medium-high heat and add the cutlets. Cook 1 1/2 minutes and turn and cook second side 1 1/2 minutes. Divide between 2 dinner plates and squeeze juice from lemon wedges on top. Sprinkle with capers and salt and pepper to taste.

Spaghetti Pomodoro 
1/4 pound whole wheat spaghettini
1 cup canned, drained, low-sodium diced tomatoes*
1/4 cup fresh basil leaves, torn into small pieces (optional)
Salt and freshly ground black pepper

Directions:

Bring a large saucepan filled with water to a boil over high heat. Add the pasta and cook 9-10 minutes or according to package instructions. Drain and toss with diced tomatoes and fresh basil (optional). Add salt and pepper to taste.

Shopping List: 3/4 pound veal cutlets, about 1/2-inch thick, 1 small piece Parmesan cheese, 1 container plain breadcrumbs, 1 bottle capers, 1 package whole wheat spaghettini, 1 small can low-sodium diced tomatoes*, 1 lemon, 1 bunch basil (optional)

Makes 2 servings.

Wiener Schnitzel With Sauerkraut

Wiener Schnitzel

With Sauerkraut

Although veal is traditional, this is a lighter version using turkey breast. But feel free to use pork or veal, if you prefer.
Ingredients:
2 cups store-bought sauerkraut in wine
⅓ cup finely chopped or snipped fresh chives
1 teaspoon caraway seeds, optional
½ to ¾ lb skinless, boneless turkey breast, pounded to ¼ inch thickness
½ cup flour
1 tsp sea salt
2 eggs, well beaten
2 tablespoons milk
1¼ cups panko bread crumbs or regular, unseasoned bread crumbs
2 teaspoons dry thyme
1 teaspoon black pepper
Shortening, oil or lard for frying

Directions:
Drain sauerkraut in a sieve over a bowl, pushing down lightly a couple of times. When most excess liquid has drained out, place the sauerkraut into a bowl with the finely chopped chives and caraway, if using, and stir to fully incorporate. Set aside in the fridge until serving time. 

Cut the turkey breast into 4 sections and place each section between 2 sheets of plastic wrap. With a meat mallet or bottom of a heavy pan, pound the meat until it’s about ¼ inch thick.
Unwrap the pounded meat and cut into squares about 3 x 3-inches square; set aside on a platter. You should have 16 pieces.

Set up a production line: in the first bowl, the flour and salt; in the next bowl the egg and milk mixture; in the last bowl the bread crumbs, thyme and pepper.

Dredge the turkey pieces in the flour, then the egg wash, and then into the bread crumbs, rolling the meat around in the crumbs to coat, but not pressing the crumbs into the meat.

Lay the breaded turkey pieces in a single layer on a cookie sheet or platter lined with parchment and refrigerate, uncovered, for about 10 minutes. This helps the coating to dry out a bit, thus becoming crunchier.

Set a large, high-sided skillet—cast iron is best—over medium heat. Add enough fat to create a depth of about 1 inch in the pan. Bring to about 350°F.

Place several pieces of breaded turkey into the hot oil, but do not crowd the pan. Flipping once, remove the mini schnitzels when each becomes golden and crunchy on both sides— about 3 minutes each side—and set aside on a cooling rack to drain over a cookie sheet or kitchen towel.

Serve, topped with a generous pinch of the sauerkraut and a dollop of Creamy Roasted Beet Mustard (recipe follows).   Serves 8, with 2 schnitzels per person

Creamy Roasted Beet Mustard

You’ll love this creamy, smooth, nose-tingling mustard as much for its fun pink colour as you will for the taste!

Ingredients:
1 large or 2 small red beets
Drizzle vegetable oil
⅔ cup hot German mustard
½ cup sour cream, crème fraîche or Greek yogurt

Directions:
Preheat oven to 375°F

Scrub the beet(s) and, with a tiny drizzle of vegetable oil, wrap up tightly in heavy-duty tin foil. Place directly on the oven rack and roast until a knife easily slides into the beet, anywhere between 30 minutes to an hour, depending on the size and freshness of the beets. Remove from oven and let cool in the foil wrapping.

When cool enough to handle, unwrap and peel the beets; the skin should just slip right off.

Add the soft beets, mustard and sour cream to the bowl of a food processor and blend on high until completely smooth.

Transfer to a serving dish. Makes about 1½ cups

Arrosto Di Vitello In Agrodolce Translated .. Roast Veal In Sweet Sour Sauve

The name of this dish is most misleading.  I saw this recipe in a magazine and suggested it to our daughter. The dish is "fit for a king" and I took a cooking lesson.  Incidentally, I am not sure why the sweet sour title was added as I do not like the typical sweet sour sauce with meat.  This recipe does not have a sweet sour sauce but one of great veal flavor.  Check it out. 

I love fresh figs and the season is brief.  If you don't take advantage  of their brief appearance, you will wait another year. 

Roast Veal In Sweet-sour Sauce

Ingredients:

2 lbs. veal roast 

1/2 cup white wine

1/2 cup Marsala wine

8 figs

1 sprig rosemary

Sage leaves

Parsley, chopped for garnish

Beef broth

2 teaspoons olive oil

Salt

Freshly ground pepper

Directions

Season meat with salt and pepper. Heat 3 quart heavy pan, add olive oil, herbs, and seasoned meat. Brown slightly on one side and turn meat. Add white wine and simmer on a low flame. Place the lid tipped to allow steam to escape but much of the heat to remain. When the wine has been absorbed, add Marsala wine and then add beef broth as needed in smaller amounts as to not par-boil the meat. Allow 11/2 hours to cook the meat. About half way through the cooking process, add one peeled and cut fig to the pan.

When meat is done, remove from pan and slice.  Place remaining figs which have been peeled and cut in halves in the juices of pan just to heat through.  

 

Traditional French Feast

Our instructor Jean-Paul Weber Veal, Chicken, and Pork Strudel 
With A Currant-Mustard Sauce 
Traditional French Feast

My friend Karen and I joined several other women in a cooking class titled "Traditional French Feast". It was instructed by an Alsatian. He was very knowledgeable and what I especially enjoyed, he projected with the attitude there are other substitutions. His recipes were not rigid. Also we did not need to purchase equipment to achieve a pleasing result. Quality ingredients were stressed which I subscribe. I will publish one of the four class recipes for my next four postings.

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We thought the recipes and the tastings were wonderful and wished our husbands could have been present knowing they too would have agreed.

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Ingredients:

1 pound ground pork shoulder

1/4 pound lean veal cut in very small cubes

1/4 pound chicken breast

3 slices day old bread, cubed

1/2 cup cream

1 tablespoon butter

2 tablespoons shallots, finely minced

1 cup yellow onion, finely chopped

2 large eggs

2 garlic cloves, minced

Pinch powdered clove

1/8 teaspoon grated nutmeg

1/2 teaspoon thyme

Salt, ground pepper

2 tablespoons chopped parsley

4 oz. dry white (sauvignon blanc)

1 package frozen puff pastry, defrosted

1 egg + 1 tablespoon water for egg wash

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Currant Mustard Sauce

1 cup currant jelly (Smuckers was used)

2 tablespoons orange juice

1 tablespoon lemon juice

2 tablespoons Dijon mustard

1/8 teaspoon ground ginger

1/8 teaspoon cayenne pepper

***

Directions:

Soak bread in cream in a small bowl. Squeeze out excess liquid and reserve bread.

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Heat a small saute pan over medium heat and melt butter; add shallots, onions, and garlic. Saute over medium heat until tender, about 3 minutes. Let cool and blend with meats in a large bowl. Add bread, eggs, clove, nutmeg, thyme, salt, pepper, parsley, and white wine. Mix well with your hands.

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Refrigerate overnight, covered with plastic wrap.

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Unfold puff pastry sheets on flat work surface dusted with a little flour.

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Form meat mixture into a 2 inch thick loaf shape and place on pastry, about 1 inch from border of pastry . Place at about the 3/4 area of the pastry. (You will pull the other half of the pastry up over the meat to seal the loaf.) With a pastry brush, paint the edges of the pastry. Bring the pastry up over the meat. With a fork, seal the edges of the pastry. Transfer to a baking sheet lined with parchment paper or a silicon mat. Paint exterior of pastry with egg wash and make decorative marks using the tines of a fork. Chill 20 minutes in refrigerator.

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Preheat oven to 400 degrees. Bake 1 hour to 1 hour and 10 minutes. Let rest 15 minutes before slicing.

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Sauce Directions:

Dilute mustard with orange and lemon juices; mix in ginger and cayenne pepper. In a small saucepan over low heat, liquefy currant jelly, stirring often. When jelly is completely liquefied, add mustard mixture, stirring well to blend. Remove from heat and allow to cool to room temperature. Serve with Veal, Chicken and Pork Strudel.

Veal Packages In Lemon Sauce

Veal Packages In Lemon Sauce

From the cookbook, Flavors of Provence, by Clare Ferguson. Our daughter Barbara is usually good for having one new cookbook or one I previously started paging through when we last visited. She knows that will keep her mother busy for hours. This recipe intrigued me enough to blog it for future reference and use. The recipe for the savory butter is included in this recipe.

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Ingredients:

4 veal escalopes, about 2 lbs. total weight

10 oz. lean veal cubed

10 oz. ground pork

6 Tablespoons heavy cream or creme fraiche

juice and grated peel of 1 lemon

1 handful of fresh herbs, including chevril, parsley, tarragon, and chives, if possible

2 garlic cloves chopped

1 teaspoon black peppercorns

1 teaspoon sea salt crystals

5 tablespoons unsalted butter

2 teaspoons anchovy paste

1 Tablespoon extra virgin olive oil

1/4 cup concentrated chicken or pork boullion

baby asparagus, green beans, or broccoli, to serve

16 toothpicks

100% cotton string, for shaping.

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Directions:

Place the escalopes, on at a time, between two sheets of plastic wrap and roll gently into a circular shape with a rolling pin until very thin indeed. Carefully peel off the plastic wrap and cut each escalope in half.

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Put the cubed veal, ground pork, heavy cream or creme fraiche, half the lemon peel, and half the herbs, scissor sniped, into a food processor. Pulse briefly to create an evenly mixed stuffing. Do not over process.

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Put the garlic, peppercorns, and salt into a mortar and pound to a fine grit. Sprinkle half of this into the stuffing and pulse again briefly.

***

Mix the other half of the garlic mixture with most of the remaining herbs, (scissor snipped), the butter and anchovy paste. Shape into a log, wrap in foil, and fast freeze it until set. Transfer to the refrigerator until needed.

***

Spoon a mound of stuffing onto each of the eight escalope pieces. Wrap the meat around the stuffing to form a ball, and secure using two toothpicks. (This becomes the bottom after tied so securely wrap!)

***

Turn the packages right side up. Criss-cross the twine around them twice more, keeping the shape plump, and knot carefully. Discard the toothpicks.

***

Heat the oil over a medium heat in a heavy based skillet, them brown the packages for 3 minutes on each side. Pour in the lemon juice and boullion, add 2/3 cup of water, and bring to a lively simmer. Reduce to a gentle simmer, then cover with a lid and or foil and cook for 18 to 20 minutes. Check that they are cooked through.

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Slice the savory butter into 8 disks and put 1 disk on each package just befor serving. Scatter the remaining lemon peel shreds and garnish with the remaining herbs. Serve delicate green vegetables on the side.

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To pair with wine: Chateauneuf-du-Pape red or white: a good Chablis or other white Burgundy, or a cool climate Chardonnay from Russian River, California or from Casablance Valley, Chile.

Roasted Veal Chops With Mushroom Sauce

Roasted Veal Chops With Mushroom Sauce

The veal chops should be about 1 1/2 inches thick. Don't crowd them in the pan for roasting. Use a roasting pan if your skillet is not large enough. The sauce is outstanding but for the best flavor use real stock, either homemade or purchased, instead of bullion cubes or stock powder. Look for low-sodium at the supermarket or the butcher which when reduced, do not have the salty flavor. The natural gelatin in real stock helps the sauce to thicken. Frenched veal chops have the bone cleaned for an elegant presentation.

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Ingredients:

4 Frenched veal chops, 12 ounces each

Salt and freshly ground black pepper

1 Tablespoon chopped fresh rosemary

2 Tablespoons olive oil

12 ounces oyster (aka king) mushrooms, quartered

Sauce:

1/4 cup red wine

1/4 cup balsamic vinegar

1 cup beef or chicken stock

1 Tablespoon tomato paste

2 Tablespoons unsalted butter, cut in pieces

2 Tablespoons chopped chervil

***

Preheat oven to 450F degrees. Sprinkle veal chops with salt and pepper and 2 teaspoons chopped rosemary.

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Heat oil in a large skillet over medium-high heat. Working in batches if necessary, add veal chops and sear on each side and around the fat edge for about 2 minutes per side until golden. Remove veal from pan and reserve veal and skillet separately.

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Turn heat to medium and add mushrooms to skillet, adding a little more oil if needed. Saute until mushrooms are softened, about 3 minutes.

***

Sprinkle mushrooms with remaining 1 teaspoon rosemary and place veal chops on top. Place in oven and roast for 12 to 14 minutes, turning once, or until chops are oink in center. Remove chops and mushrooms, which should be nicely browned and tender.

***

Place skillet on medium-high heat and add wine and balsamic vinegar. Bring to a boil scraping up any brown bits from the bottom of skillet. Add stock and tomato paste and boil until mixture becomes slightly syrupy, about 5 minutes. Remove from heat and beat in butter. Stir in mushrooms and chervil. Place veal on serving plate and top with sauce and mushrooms.

***

Drizzle any remaining sauce around the side. Serves 4

Roasted Veal Chops With King Mushroom Sauce

Roasted Veal Chops With King Mushroom Sauce

I have found a website located in Ontario Canada which features recipes which I have found to be absolutely delicious and maybe with a gourmet twist, yet easy to prepare. My only comment is one needs to know a great butcher not the typical supermarket meat counter. I am sharing the recipe that sounds absolutely like my next meal when I entertain.

Ingredients:

4 frenched veal rib chops (12 ounces each)

Salt and freshly ground pepper

1 Tablespoon chopped fresh rosemary

2 Tablespoons olive oil

12 ounces king mushrooms quartered

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Sauce

1/4 cup red wine

1/4 cup balsamic vinegar

1 cup beef or chicken stock

1 Tablespoon tomato paste

2 Tablespoons unsalted butter

2 Tablespoons chopped chervil

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Directions:

Preheat oven to 450F. Sprinkle chops with salt and pepper.

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Heat oil in large skillet over medium-high heat. Working in batches if necessary, add veal chops to skillet and sear on each side about 2 minutes until golden. Remove veal from skillet and reserve skillet and veal separately.

***

Turn heat to medium and add the mushrooms to skillet adding a little more oil if needed. Saute until mushrooms are softened, about 3 minutes. (King mushrooms can be trumpet, oyster, or porcine.)

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Sprinkle mushrooms with remaining 1 teaspoon rosemary and place veal chops on top. Place in oven until chops are pink in center. Remove chops and mushrooms, which should be nicely browned and tender.

***

Place skillet on medium-high heat and add wine and basalmic vinegar. Bring to a boil scraping up bits on bottom of skillet. Add stock to skillet and tomato paste and boil until mixture becomes slightly syrupy, about 5 minutes. Remove from heat and beat in butter. Stir in mushrooms and chervil. Place veal on serving plate and top with mushrooms. Drizzle any remaining sauce around the sides. Serves 4