By Maryana Vollstedt
Every person loves meatloaf. It's the final word in homey convenience nutrients, effortless to make and, with a fluffy mound of mashed potatoes and a few gravy, approximately as with regards to heaven as a meal can get. Maryana Vollstedt, writer of such comforting favorites as tremendous publication of Casseroles and large booklet of straightforward Suppers, offers her favourite recipes, together with a vintage loaf utilizing a mix of flooring pork and sausage; a full of life model with a horseradish-crumb topping; and an Asian-style meatloaf with a hoisin-soy sauce (and a highly spiced contact of wasabi for extra adventurous folks). Others exhibit chook, lamb, or fish and there also are vegetarian decisions. Recipes for the suitable part dish accompaniment around out this pleasurable ebook.
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Additional info for Meatloaf: Recipes for Everyone's Favorite
Unroll the puff pastry on a lightly floured board. Cut rounds of puff pastry slightly smaller than the soup bowl tops. ) Place the rounds on the prepared baking sheet and lightly brush the tops with the egg mixture. Bake for about 15 minutes, or until the dough is puffed and golden brown. Transfer the rounds to a wire rack; set aside to cool. P r e h e at th e ove n 1 small sprig fresh thyme 1 bay leaf 1 teaspoon whole black peppercorns 4 tablespoons unsalted butter 1 cup finely chopped onion 1 cup water 1/3 cup tomato paste 4 large (2 pounds) ripe tomatoes, peeled and quartered (see Tips, page 57) 4 cloves garlic, minced puff pastry 1 egg 1 tablespoon water 1 frozen puff pastry sheet (8 to 9 ounces), thawed (see Tips, page 33) to complete the recipe 2 cups half-and-half or milk 1 tablespoon packed light brown sugar 1/2 teaspoon salt, or to taste ~ ground white pepper to taste continued .
Me a nwh i l e , purée the chickpeas, 1 cup of the vegetable stock, and the lemon juice in a blender until smooth. S t i r th e p u r é e d m i x t u r e into the soup, then add the remaining 2 cups stock and all the other ingredients, except the minced parsley and garnishes. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer until the carrots are tender, about 10 minutes. Stir in the minced parsley. Taste and adjust the seasoning. To p e a c h s e r v i n g with a swirl of the coulis, a sprinkling of cracked pepper, and a sprig of parsley.
Oscar Wilde soup c r e a m o f t o m at o s o u p with Puff Pastry Crowns I remember grade-school lunchtime, when I would dash from the school bus into my mom’s sunny kitchen welcomed by the aroma of tomato soup, which I topped with crumbled saltines. This tomato soup is as comforting as Mom’s, but fresh and elegant wearing a pastry crown instead of saltines. To simplify, garnish the soup with dollops of Parmesan Cream (page 40) or Black Olive Caviar (page 28) in place of the crowns. to make the soup bay leaf, and peppercorns in a square of cheesecloth and tie with kitchen twine (see Tips, page 33).