Call me plebeian, but I really love a good meatloaf. (Let’s not discuss the bad ones, nobody likes those.) Juicy, savory, full of a blend of mouthwatering flavors in which none dominate but all support one another, like a good choir, the unromantically named meatloaf is good eating!
It’s also really easy to make a good one. Continue reading
I want you to know that I do cook the talk! So here's what was for dinner last night at our house (most ingredients from the farmer's market):
Bone-in New York steak (Dey Dey's Best Beef Ever)
Weiser Family Farms German Butterball potatoes, quartered, steamed, and finished in a mixture of lard and Pure Indian Foods ghee
Homemade red sauerkraut
Fennel (Givens Farms), braised in homemade turkey stock with some Springhill butter
Tonight? I'm marinating a small boneless beef chuck roast from Healthy Family Farms (red wine, crumbled bay leaf, freshly ground black pepper, and a splash of red wine vinegar, all organic). I'll be cooking some butternut squash to serve alongside (have not decided how yet, other than that it will include onions), some broccoli, and the last of the sauerkraut (green – time to make more!). I have some apples from last week's market that I need to use up, so looks like I'll be baking them for dessert. Continue reading