Lamb Meat Loaf with Red Wine Glaze

Lamb Meat Loaf with Red Wine Glaze

Serves: 6

Lamb Meat Loaf with Red Wine Glaze

This recipe for lamb meat loaf offers a unique Middle Eastern twist and a tasty alternative to the standard ground beef meat loaf. Although a little beef and pork are included to balance the lamb flavor, the dominant protein and lamb flavor stands out alongside some fantastic complementary spices. It results in the most velvety and almost embarrassingly rich texture. This recipe is also one of the precious few that actually reheats well, tasting as perfect and rewarding as the day it was baked. The loaf is brushed with a delicious red wine glaze, so much better than the ketchup nonsense, which caramelizes as it bakes. The glaze also makes the meat loaf especially easy to pair with red wine. Like we need an excuse!

Children love meat loaf. It involves meat, and it is shaped like a loaf. These are two things that please them. It would be helpful if it was also covered in chocolate, or spontaneously sang a Glee song – but I have not managed that yet. Give this a try. It will easily serve a family of four with leftovers. Do not be put off by the long list of ingredients.  Many are in your pantry now and it all comes together rather quickly taking about 45 min of actual active time – 2 hours overall including cooking.  It's a great mid-week meal… really.

• 2 slices white sandwich bread, torn into pieces
• ½ C milk
• 1 large egg
• 1 large egg yolk
• 2 Tb coarsely chopped flat-leaf parsley
• 1½ tsp finely chopped sage
• 1 tsp finely chopped thyme
• 1 Tb kosher salt
• Pinch freshly ground black pepper
• Pinch freshly grated nutmeg
• Pinch cayenne pepper
• ¾ C freshly grated Parmigiano-Reggiano cheese
• ¼ C plain dry bread crumbs
• 2 Tb unsalted butter
• 1 med white onion
• 4 garlic cloves, minced
• 1 lb. ground lamb
• ½ lb. ground pork
• ½ lb. ground veal or beef
• Vegetable oil, for brushing
• 1¼ C dry red wine
• ¼ C sugar
• 1 tomato, finely chopped
• 1 tsp unsulfured molasses
• Pinch ground allspice 

Preheat oven to 350 degrees F. In a large bowl, combine bread pieces with milk and mash to a paste. Add the whole egg, egg yolk, chopped parsley, sage, thyme, salt, pepper, nutmeg and cayenne and stir until smooth. Add the Parmigiano-Reggiano and dry breadcrumbs and stir until it is thoroughly combined.

Shredded bread

In a medium skillet, melt the butter. Add the onions and cook over moderate heat until softened, about 7 minutes. Add the garlic and cook just until fragrant, 1 minute longer. Let cool, then transfer to the bowl. 

Sauteed onions

Onions and break....

Add the lamb, pork and beef and gently knead just until evenly combined. The recipe can be prepared to this point, covered and refrigerated overnight if desired.

Three meats.....lamb, pork and beef 

Brush a medium oval dish with vegetable oil. Transfer the meat loaf mixture to the dish and pat into a 4” x 12” loaf. Bake for about 50 minutes or until firm but not quite cooked thru.

Now shaped into a loaf

Meanwhile, in a medium saucepan, combine the red wine with the sugar, chopped tomato, molasses and allspice and bring to a boil over moderate heat, stirring to dissolve the sugar. Boil until the glaze is thick and syrupy, about 15 minutes.

Brush half the glaze over the meat loaf. Continue baking for about 20 minutes longer, until an instant read thermometer in the center registers 150 degrees F, brush once more with the remaining glaze during baking. Let the meat loaf rest for 15 minutes, then thickly slice and serve.

Mmmmm....with the glaze!

The meat loaf pairs well with many side dishes: potatoes, quinoa, lentils and/or most any vegetable. In this case, I served with Roasted Cauliflower & Shallots with Rainbow Chard and Dukkah. I will post this luscious side dish in the near future. Watch for it.  Meanwhile, enjoy the lamb meat loaf with a Cabernet Sauvignon, Red Bordeaux, a Syrah or a wonderful fruity Zinfandel.

Bon Appetit!

Larue

Roasted Red Pepper & Eggplant Soup

Roasted Red Pepper & Eggplant Soup

Serves 8

Roasted Red Pepper & Eggplant Soup 

I had a few more eggplants left in the garden.  It is getting cooler out – even for southern California…so soup comes to mind. I love roasted red peppers and thought the addition of eggplant would give it an additional nutty flavor. This is a simple quick mid-week recipe which can be made 1 day in advance, cover and chill or frozen for later use. There are nothing quite like freshly roasted and peeled red peppers. But, if pressed for time, you could easily substitute jarred roasted red peppers.  It seems that the list of possible garnishes is almost endless – herbs, croutons, cheeses, or other chopped vegetables. Let your imagination and the contents of your refrigerator guide your choice.

• 2½ lb eggplant, halved
• 1½ lb red peppers (or 22 ounce jar)
• 2 leeks, halved lengthwise, thinly sliced crosswise, white and pale green parts only; about 2 C
• 6 large garlic cloves, minced
• 8 C chicken or vegetable stock
• 4 Tb tomato paste
• ¼ C chopped fresh basil
• 2 Tb chopped fresh thyme
• 3 Tb unsalted butter
• 2 Tb fresh lemon juice
• Extra-virgin olive oil
• Garnish: crème fraiche, basil, chopped yellow pepper, chopped scallion, Parmesan crisp, cubed Feta, or other cheeses such as cotija or queso fresca. Drizzle with Olive Oil before serving.

Preheat the oven to 450 degree F. Line a rimmed baking sheet with parchment paper. Pierce eggplants all over with fork. Transfer; cut side down, to baking sheet. Roast until tender, about 45 minutes. Cool slightly. Remove peel and discard. Cut eggplant into large pieces, rinse under running water, drain and set aside.

Eggplant with holes poked into them

After roasting

There are a variety of ways to roast the red peppers. If you want to go for full-on smoke, you can light a fire in an outdoor grill and roast your chilies directly over the glowing embers until completely blackened all over. For apartment dwellers, roasting them over an open gas flame works just as well or char in the broiler until blackened on all sides.  The goal here is total carbonization of the exterior. As it heats, the liquid just under the surface converts to steam, forcing the skin outwards and away from the flesh. This small area of air and water vapor just under the skin insulates the flesh underneath, preventing it from burning.

After the pepper is completely blackened, enclose in a paper bag 10-15 minutes. The loosened peel slips right off, leaving the flesh clean and un-charred, but infused with deep smoky flavor from the blackened skin. Avoid using water to remove the peel, as it will dilute the wonderful flavor of the roasted pepper. Seed and coarsely chop the peppers.

Roasted red peppers after the skin is peeled off

Heat oil in large pot over medium-high heat. Add onions and leeks and sauté until tender, about 5 minutes. Add garlic; sauté 1 minute. Stir in eggplant, peppers, stock, and tomato paste. Bring to boil.  Reduce heat to medium and simmer uncovered until vegetables are tender, about 45 minutes. Stir in basil and thyme. Cool slightly.

The beginnings of the soup

Working in batches, puree the soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. Add butter and lemon juice; stir over low heat until soup is heated through, about 5 minutes.

Pureed....

Add selected garnish before serving. Finish with a drizzle of olive oil. To make the Parmesan crisp shown in pictures: spread freshly grated Parmesan cheese onto silpat lined baking sheet. Place in 375 degree F oven for 5-7 minutes – watch carefully – until it is light brown. You can use as a flat crisp. If you want to curl it around a spoon handle, do so while still warm and malleable.

The Parmesan cheese...

....Crisped and rolled on a spoon

Serve the soup with your favorite white wine – we liked it with an Oregon Sauvignon Blanc.

Soup with a dollop of creme fraiche

Bon Appetit!

Larue

Salmon with Walnuts & Cranberries on a Bed of Spinach

Salmon with Walnuts & Cranberries on a Bed of Spinach

Serves: 4

Salmon with Walnuts & Cranberries on a Bed of Spinach

This recipe is wonderful. You will be amazed by the ease of preparation and cooking – and then thrilled by the taste. It works well for a quick mid-week meal or a special entrée for an elegant dinner party. Dried cranberries and walnuts are a pair of obvious New England ingredients for an easy variation on seared salmon, and both go well with spinach. Red cranberries, orange salmon, green spinach, and a golden sauce make a seafood entrée that looks festive, tastes great, and is easy and quick to prepare.

I especially love fresh wild king salmon, although you could use any of your favorite sustainable salmon varieties. The Monterey Bay Aquarium Seafood Watch Program has a wonderful website (and iPhone app) on sustainable fish in your area.

The health benefits of eating fish in general are widely appreciated. In addition to the omega-3 beneficial fatty acids, salmon is also high in protein. A 4 oz. portion provides a full day’s supply of Vitamin D, as well as B12, niacin and selenium. Omega-3s are found in every kind of fish but are especially high in fish such as salmon that store a lot of the oils in their muscles. These fatty acids in fish are derived from plants (algae, leaves, grass). In wild salmon, the amount and type of omega-3s are based on the algae and plankton found in their diet. In farmed salmon, the omega-3 levels are dependent on what type of feed is provided.

Beautiful salmon

Fishmongers store fish at 38 degree F, colder than most home refrigerators. Once purchased, rinse the fish in cold water, pat dry, and wrap in a clean plastic wrap; put the fish in a clean plastic bag and store on the bottom shelf of your refrigerator with a resealable plastic freezer bag or two of crushed ice on top. Very fresh fish will last 3-5 days if handled correctly. To find the pin bones, which are not attached to the skeleton, run your fingers over the surface of the fillets. Use needle-nose pliers or fish tweezers to remove bones, pulling with the grain of the flesh to keep it from tearing.

Previous posts had featured three different poached salmon recipes, as well as suggestion for substitute fish.  Please see:

http://cookingwithlarue.blogspot.com/2012/07/poaching-salmon-again-with-arugula-snap.html

http://cookingwithlarue.blogspot.com/2012/05/poached-salmon-with-peas-and-morels.html

http://cookingwithlarue.blogspot.com/2012/05/poached-salmon-with-tarragon-sauce.html

• 8 Tb unsalted butter (divided)
• 1 shallot, minced
• ½ C dry white wine
• 2 Tb dried cranberries
• ½ C freshly squeezed orange juice
• 2 Tb grated fresh horseradish or 2 Tb bottled horseradish, drained
• 1 ½ tsp freshly squeezed lemon juice
• Kosher salt
• Freshly ground pepper
• 2 Tb extra-virgin olive oil (divided)
• 6 (6 ounce) salmon fillets, skin on
• 1 lb. flat-leaf spinach, trimmed of thick stems, washed & dried
• 2 Tb chopped toasted walnuts (or almonds)

Soak the dried cranberries in the freshly squeezed orange juice for at least 15 min. Heat 1Tb butter with the shallots in a saucepan over medium heat and cook until the shallots are tender, 3-4 minutes. Add the white wine and reduce to 2 Tb. Pour the orange juice from the cranberries into the saucepan (set the cranberries aside). Reduce the orange juice to just ¼ cup. Off the heat, whisk in remaining 7 Tb butter, a tablespoon at a time. Add the horseradish and lemon juice, then season to taste with salt and pepper. Cover and keep in a warm spot, away from direct heat – or the sauce will break.

Heat 1 Tb olive oil in a large sauté pan over high heat. Use two pans if they will not fit in one. You do not want to crowd the salmon. Sprinkle the salmon liberally with salt and pepper. When the oil is hot, almost smoking, add the salmon fillets, skin side up, and sear until golden brown, about 3 minutes. Do not try to move the fillets until they’ve gotten a good sear, or they’ll stick to the pan. Flip and cook on the other side. A 2-inch thick fillet will take 3 to 4 minutes per side for medium.

First saute skin up

Then skin down....

While the salmon is cooking, heat the remaining 1 Tb olive oil in a large sauté pan over high heat. Add the spinach, season with salt and pepper, and cook, tossing, until the spinach has just wilted, a minute or so. Add the walnuts and cranberries and cook for another 30 seconds to heat everything through.

Seasoned spinach

Place a quarter of the spinach and cranberries in the center of each of the four warm plates. Set the salmon skin side down over the spinach. Spoon the sauce around the plates. Serve immediately.

The final product

The dish is easily doubled, especially if you grill the salmon instead of sautéing it. Any leftovers translate into an instant lunch. The spinach is delicious cold, and the salmon can be sliced thin and drizzled with fresh lemon juice or given a completely different spin with a flavored mayonnaise. Any way you make it, you will love this dish!  Give it try soon.

I would pair the following wines: a wonderful buttery California Chardonnay, Sauvignon Blanc, German Riesling and if you prefer a red, try an Oregon Pinot Noir.

Bon Appetit!

Larue