I spent all day yesterday cooking for my two kids and their significant others. I made them french bread, Reuben sandwiches, Scotch eggs and their favorite meatloaf dinner. They all work so hard and long hours and I like them having some good food to eat when they get home after work. All they have to do is warm it up.
I started by making a rich gravy which always makes everything better.
It's a good way to clean out your vegetable bin too. I used celery, celeriac, parsnips, turnips, carrots, garlic and onions. Cook them in a few tablespoons of olive oil until they form a brown crust.
 |
| Add 1 cup of a hearty red wine. Stir to de-glaze the pan. |
Sprinkle about 1/3 cup of flour and stir for 2 minutes.
Add some herbs...thyme, sage, rosemary and bay leaves. Add 6-8 cups of beef stock depending on how thick you want the gravy. I used 8 cups. Bring it to a low boil until you see it start to thicken and then turn it down to a simmer.
 |
| After about 30 minutes, strain it and add salt and pepper to taste and some diced fresh parsley. |
For the meatloaves I mixed 1 cup of cracker crumbs with 2 pounds of ground beef and 1 pound of ground pork. Add fresh parsley, 4 eggs, 8 pieces of crumbled cooked bacon, 1/2 cup of milk, a sauteed onion and 1 diced sauteed green pepper. Salt and pepper to taste. Cook a small piece and add additional flavors as needed.
I formed them using metal rings and then wrapped them in thin sliced bacon. Cook them at 350 degrees until the internal temperature reaches 165 degrees.
I also made a bechemal sauce .
To make creamed spinach.
I ladled gravy into a bowl, floated a piece of garlic toast on it, topped it with a mini meatloaf then some creamy mashed potatoes topped with a scoop of creamed spinach. I added butter roasted carrots on the side. Comfort food at it's best!
Comments