8 January 2017
Smoky the Meat Loaf
Recipe from Everyday Cook by Alton Brown, 2016, p. 67. A similar version of this recipe is available online.
I like meat loaf, both the first time and as a leftover. For Christmas I got a new book and decided to try this recipe. It has some unusual directions and ingredients. The meat loaf is meant to be cooked in a smoker, low and slow with smoke. One of the ingredients is "ruffled kettle-style barbecue potato chips", in lieu of bread crumbs; that is pretty specific. After you make the loaf you let it sit for an hour at room temperature before cooking, perhaps if warmer it absorbs more smoke flavor?
With the one hour of resting before cooking plus the low temperatures used, this recipe took over four hours to complete, though a lot of that was hands off. I made a few modifications. Instead of a Fresno chili I used a Jalapeño from which I removed seeds and ribs. The recipe was pretty specific as to what kinds of ground meats to use, I got as close as I could with a trip to the supermarket (1 pound ground pork, 1.2 pounds 80/20 ground beef, 1.1 pounds 90/10 ground sirloin). Instead of a smoker I cooked this in the oven, placing it on a rack in a foil-lined sheet pan. The glaze was augmented, as suggested in the book, with some liquid smoke. The meat loaf was cooked in a 250° oven; it was taking longer than expected so I increased the temperature to 300° so it would finish in a reasonable time.
The best thing about this meat loaf was its texture. It was very tender and juicy. Other than that it was nothing special, not worth the extra time and unusual ingredients that went into making it. It was a little spicy the first time we ate it but milder as a leftover. We froze half of the loaf, with over 3 pounds of meat (the recipe states it serves 12, thus more than 6 meals for the two of us) it will take us some time to finish it off.
17 January 2017
Cheese and Tomato Lasagna
Recipe from Cook's Illustrated, September 2016
I had never made lasagna, I don't even remember ever eating homemade lasagna. I have had it at volunteer events where it was served from disposable aluminum pans. Though I didn't love it (as they say on Project Runway when they really did not like something) I did like it, so I thought I would give it a try.
It took a little over 2½ hours to make this lasagna, from start to table. It was not too difficult to make. Having never made it before I can't compare the process to anything. The noodles are soaked in boiling water so they become pliable before being layered with the tomato sauce and cheese sauce. Three different cheeses are used: cottage, pecorino romano, and fontina. The only pecorino romano that I found at the supermarket was finely grated. The recipe called for shredded fontina. Not knowing what shredded means, I grated it using the large holes on a box grater. The lasagne has three layers of noodles, two of cheese sauce, and three of tomato sauce and is garnished with fresh basil.
The finished lasagna was good, but perhaps not so good that I would make it again. It was surprising how much it shrunk during baking, ending up a lot thinner than before it went into the oven. It was a little spicy from red pepper flakes, but not too spicy. We have a lot of it, the recipe says it serves 8 so we will probably get 5 or 6 meals out of it. I have no idea what to do with 4 leftover lasagna noodles.