This glaze will work well for almost any meatloaf creation. The one pictured above was 1/2 veal and 1/2 venison with yellow peppers and breadcrumbs to bind it along with a bunch of other spices and such.
The nice thing about this glaze is it is lighter than the standard heavy tomato based types, but sweeter than a brown gravy or pan reduction sauce. It is also really easy to make and would work well for baked chicken or pork. This makes enough to cover about 2 1/2-3 lbs worth of meatloaf.
Sorghum Mustard Glaze
- 2 tbsp sorghum
- 1 tbsp dijon mustard
- 2-3 dashes sriracha sauce
- 1 tbsp apple cider vinegar
- 1 tbsp fresh rosemary chopped fine
Mix everything together and taste for seasoning. Brush on once meatloaf is almost cooked then return to oven for 15 minutes to set glaze.
The top gets so crunchy
This is a great side and is fairly quick to make. Add some cheese or a poached egg and it becomes a main course, or an even heavier side dish. I adapted this from a German recipe called Grunkohl mit Kartoffeln.
Baked Kale with Mashed Potatoes
- 8 cups fresh kale leaves torn into small pieces
- 4 slices sliced into 1/2″ slivers
- 1 cup vegetable stock
- 1/2 cup finely chopped onion
- 1/2 tsp fresh nutmeg
- 2 lbs potatoes skinned
- 5 tbsp butter
- 1 egg
In a large frying pan fry bacon over medium heat until fat renders and meat begins to crisp. Add onion and saute until dark brown being careful not to burn anything. Add two tablespoons butter and kale leaves and coat in the fat. Add stock and deglaze pan. Bring to a boil then simmer until liquid is completely absorbed. Season with nutmeg, salt and pepper and set aside. Boil potatoes in salted water until a knife passes through them easily. Strain and mash potatoes with three tablespoons butter and enough milk to make them smooth and very creamy. Beat in egg and season with salt and pepper. In a greased 8×8 baking pan spoon kale over the bottom evenly. Spoon potatoes over the kale evenly. (If adding cheese place it between the kale and potatoes. Add more dots of butter on top of potatoes if desired as well.) Bake at 365 degrees until the top of potatoes is golden brown, about 20 minutes. Serve hot.
That could be eaten like a muffin as well
This is a great dish for brunch. Depending on the size of the muffin tray used this will make 6-8 “muffins”. They can also be prepared in small ramekins for single servings instead of a muffin tin.
- 4 eggs
- 1 cup buttermilk
- 4 slices bacon chopped fine
- 1/2 cup onion minced
- 6 cups raw spinach roughly chopped
- 2 tbsp chopped parsley
Beat eggs with buttermilk, parsley, salt and pepper. In a large frying pan fry bacon over medium heat until fat renders. Add onion and saute until golden brown. Add spinach and wilt. Remove from heat. Grease a muffin pan heavily then pour 2 tbsp egg batter into bottom. Spoon 1 1/2-2 tbsp spinach filling on top and then top with egg batter until it reaches almost the top of the cup. Repeat with remaining ingredients and then bake at 365 degrees until egg puffs up and is cooked through the center, about 25 minutes. Let egg set for 5 minutes before removing from muffin tin. Or serve inside the individual containers.
Everyone can enjoy French food.
Start with some pate.
Who left that crumb on the plate tsk tsk
For a main course Coq Au Vin
First you get the gravy, then you get the power, then you get the women
Artichokes with Hollandaise
It’s a sea of butter and egg and the only way out is through the bottom
Potatoes Au Gratin
The secret ingredient is butter
and a light fruit dessert to finish
You can’t go wrong with fruit, sugar and butter
Still fairly simple and utilitarian
The kitchen is finally finished. The color scheme is much better than the old kitchen and I have to admit that kneading bread on the new stone counter is so nice. Even though we kept the layout similar the new cabinets have a lot more storage space, due in large part to the pantry design and that the cabinets go to the ceiling now.
The last holdout was a stainless steel back splash to go up behind the stove and vent. The kitchen had been fairly done except that for the last week. The whole job took 78 days but we were only without a functioning kitchen for 43 days. I classify functioning as a working stove, sink and refrigerator all in the same room.
I have spent enough time ranting about what has gone wrong so here are some more photos.
We still need to buy a custom shade for the window.
Katherine came up with this
We never used that spice rack for spices, but Katherine really likes roosters and this seemed like a good way to organize the keys. Oh check out the new light switches. Pretty nice. New plugs as well.
The kitchen table
For anyone who wants to compare before and after go here.
Also fights scurvy
When you go to all that trouble to make preserved lemons, it seems only fitting that you’d celebrate with a cocktail once they were ready. If you like salty dogs and tend to lick the salt off your margarita glass, you’ll love these. The photographer would have photographed the gin and tonic, but oddly only saw an empty glass.
Preserved Lemon Cocktail
- 1 part gin
- 1/2 part limoncello
- 3/4 part juice from preserved lemon jar
- 1/4 preserved lemon
In a shaker with ice, mix juice and alcohol. Strain into a tumbler with ice. Run the preserved lemon around the edge and then squeeze it into the tumbler and toss it in for a garnish and extra flavor.
Preserved Lemon Gin and Tonic
- 1 1/2 parts gin
- 1/4 preserved lemon
- 1/2 tsp simple syrup
- tonic water
Muddle the lemon quarter in the bottom of a Collins glass. Stir in simple syrup and gin. Throw in a few ice cubes and top with tonic water.