1 pound grass fed ground beef
1 pound grassfed ground lamb
2 quarts frozen tomatoes
2 pints frozen sweet corn
1 quart frozen corn stock
3 bulbs shallots
1 lb carrots
1 pint frozen blackberries
1 quart frozen strawberries
3 pounds yukon gold potatoes
1 dozen eggs
I'm not a huge fan of lamb, so I decided meatloaf was a good option to downplay its strong flavor. Most recipes call for beef, pork and lamb; but in keeping with the grass-fed theme I purchased another pound of grassfed beef. This provided an opportunity to use those yukon golds. They were simply boiled till tender, mashed with milk, butter, salt and pepper.
The following recipe was adapted from Ina Garten's "Foolproof" cookbook
(she called for 1 pound of pork, and I omitted the chives and tarragon - I simply couldn't find them at the store that day, and had to use dried thyme)
The meatloaf was topped with her garlic sauce. Good, but not great.
2 Tbsp Olive oil
2 cups chopped spanish onion
1 1/2 cups small diced celery
2 pounds ground beef
1 pound lamb
1 Tbsp chopped flat leaf parsley
1 tsp dried thyme
2 large eggs, lightly beaten
2/3 cup whole milk
1 Tbsp kosher salt
2 tsp freshly ground black pepper
2 1/2 cup panko
Pre heat oven to 350 degrees
Heat the olive oil in a large saute pan over medium heat. Add the onion and celery and cook about 10 minutes, stirring occasionally until the onion is translucent but not browned. Set aside to cool.
Place the beef, lamb, parsley, thyme, eggs, milk, salt and pepper in a large mixing bowl. Put the panko in a food processor and process until the panko is finely ground. Add the onion mixture and the panko to the meat mixture. With clean hands gently toss the mixture together until combined.
Place a sheet of parchment or foil on a sheet pan. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan. Bake for 45-55 minutes until a thermometer inserted in the middle reads 160 degrees. Remove from the oven and allow to rest for 10 minutes. Slice and serve hot with the garlic sauce.
Garlic Sauce
3/4 cup olive oil
10 garlic cloves, peeled
2 cups chicken stock (home made from fresh fork chicken)
3 Tbsp unsalted butter at room temp
Kosher salt and freshly ground black pepper
Combine the oil and garlic in a small saucepan and bring to a boil. Lower the heat and simmer for 10-15 minutes until lightly browned. Remove the garlic from the oil and set aside.
Combine the stock, butter and cooked garlic in a medium saucepan and bring to a boil. Lower the heat and cook at a full boil for 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 tsp salt and 1/4 tsp pepper.
The Verdict:
My sister and brother-in-law, vocal meatloaf haters (though they hadn't eaten it in like 20 years), ate two helpings. I tasted too much lamb and thyme. Would I make it again? Probably not...still prefer mom's recipe.
Onward
I'm drowning in shallots and frozen corn! I regret to say that I've already had to toss a soggy shallot bulb from weeks past. After some thought I recalled a corn chowder recipe that my friend shared with me last year from Gwenyth Paltrow's cookbook. I altered many aspects - namely the turkey bacon. I cannot even stress this enough...turkey IS NOT BACON! I apologize (not really) to any vegetarians out there...I warned you.
That said, I would make this again and again. It's a great substitute for tomato soup with grilled cheese.
Corn Chowder:
4 slices bacon, diced
1 large shallot, peeled and finely diced
1/2 large yellow onion, peeled and finely diced
2 sprigs fresh thyme
1 bay leaf
2 cups stock
6 ears of corn: Scrape kernels from 4 ears, grate 2 ears. Scrape pulp from all 6 ears.
Note: I used the corn stock pictured below, which is made with corn cobs, so I simply used 2 pints frozen corn
Sea salt and freshly ground pepper, to taste
1 cup milk
1 cup cream
Fresh chives and tarragon for garnish
You can also add small diced red potatoes if you have them for a thicker soup.
Render the bacon and cook, stirring until beginning to brown. Add shallots, onion, thyme and bay leaf. Cook for five minutes, stirring occasionally. Add the corn kernels, salt and pepper and cook for a minute, stirring all together. Add the stock, milk, cream, potatoes (if using) and heat to a boil. Lower heat and simmer until the corn is cooked through, about 30 minutes. Puree a ladle full of soup in a blender (or Vitamix!) if desired. Return it to the pot. Season to taste with salt and pepper and serve, sprinkling each portion with a bit of chives and tarragon.
Nothing like a warm bowl of soup to get us through another frigid winter night in Cleveland.
Still to use:
2# brewers grain mix
2# sauerkraut
pizza dough
*I can't even count the number of times we have ordered pizza since getting this dough. It's just so easy to have someone else make it!
turtle beans
adzuki beans
1 shallot
1 pint frozen corn
2 quarts frozen tomatoes
*I would have 3 quarts, but one was used to make chili at my moms - No, you may not have the recipe.
1 pint frozen blackberries
1 quart frozen strawberries
1 quart frozen green beans - it wasn't on the list but showed up in my bag.
My freezer can't take much more...
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