Ya Gotta Eat So Why Not Have Some Fun!
Welcome to Cooking Up a Storm All Over The World with 208 members now after a little over two years. We got one new member this week and hopefully more with all the people I have contacted this week!
While my kitchen is packed in storage awaiting my new place that is being built in Santa Ana, CA, USA, I WELCOME ANY OF THE MEMBERS TO DO GUEST POSTS.
I WILL SHARE YOUR POST/ARTICLE WITH ALL MY FOLLOWERS ON TWITTER AND FACEBOOK. THAT IS OVER 1000!!
IN OTHER WORDS, YOU GIVE ME NEW, INTERESTING CONTENT AND I WILL MAKE YOU FAMOUS!.....OR CLOSE TO IT!
This is a site where you can learn from people who love food and cooking all over the world. Just fill out the questionnaire so others will be able to read about your cooking preferences, the things you want to learn to cook and what you like to do when you aren't cooking.
To all of you food writers, chefs, food photographers, if you would like to be a regular Contributing Writer, or have any other ideas for the site, just email Paulette Motzko, otherwise known as "Miss Polly" at: CookingUpaStorminCA@gmail.com
Have a Delicious Day!
Paulette Le Pore Mozko
Otherwise known as "Miss Polly" or "Polly Motzko" in the cooking/food world.
Check out my other sites if you liked this one!
http://www.CARestaurantShowCase.com I write feature stories and do food photography for restaurants. I write the story that tells only the good things about it, and you buy my story and all the photos I shoot with my 24 MP Nikon DSLR camera. I made The Orange County Register last year in April 2012 when the story and photos I did for the CEO's of the Tomy's Burgers chain hired me to write a story and photos for them. It is still on Food Frenzy in the Entertainment section.
My other cooking site that is indexed by ingredient and topic: Cooking Up a Storm With Miss Polly
Also: Totally Inspired Mind-where positive minds congregate at:
Photos That Inspire Words-Where photographers take the photos that inspire the writers to write!
What kind of meat loaf were raised on or that your mom made?
I am going to try and re-create the one my mom made upcoming!
Did you like Shepherd's Pie and what special seasoning or ingredients do you put in yours that make yours memorable?
You can put ones with Barbecue Sauce, Asian Inspired Meat Loaves, Southwestern Meat Loaves, Spinach Filled, Mushroom Filled and any other you can think of.
Enjoy a wonderful meatloaf made with lean ground beef, Italian Sausage, White Wine, Parmesan, Onion, Garlic...with a wonderful HOW TO on Foodbuzz.com
This is a great party dish and the two can cook side by side on the middle level in your oven.
I am making
HOME MADE TV DINNERS ON SOME PLASTIC PARTITIONED PLATES I FOUND AT
TARGET...THEN THEY ARE GOING IN THE FREEZER. Just add a green salad
and your choice of vegetable and fruit..and you have a nice healthy
dinner that is good for you when you are busy-like I am.
Here is what Polly's cooking in my kitchen while being serenaded by Dean Martin on the surround sound. :-)
pretty great "Cooking Music!"...what are you listening to while you
heat things up in the kitchen?
I can't wait to see the variations people will create posted on the meatloaf section on the site.
Until then me and Dean are gonna see you in a little over an hour.
Italian Sausage & Lean Beef Meatloaf with White Wine, Lemon, Garlic
Adapted by Paulette Le Pore Motzko, January 2011 from the outstanding article written by Allison Ehri Kreitler in Fine Cooking Magazine, February/March 2011, Vol. No. 109
I discovered Fine Cooking magazine when I was having my TLC Day at my friend Michelle’s Salon. She had it there for her patrons and I was a happy one! I would recommend buying the book and seeing the amazing pictures of this and other articles in the book!
There are 100’s of variations to this theme you can make from this framework.
If you liked this article, you will love reading more by Polly Motzko on: http://CookingUpAStorminCA.ning.com
STEP 1-Cooking the Aromatics:
2 tablespoons olive oil or canola
1 medium yellow onion, chopped
1/2 cup chopped celery
2 large garlic cloves, finely chopped (I used 3 large teaspoons of minced garlic)
(Other aromatic Add-In’s Optional) are: carrots, celery, fennel, fresh mushrooms, leeks or bell peppers)
Aromatic Liquids: (Red or white wine-up to ¾ cup) I used 1/2 cup of white wine for mine
(You can also use red wine or dry sherry in place of the white wine)
STEP 2: Cooking the Aromatics:
In a large 12 inch or larger skillet, sauté the vegetables over medium low heat, until they are just beginning to brown, about 8 minutes. Then add in the ¾ cup of white wine and simmer briskly until almost dry, about 4 minutes. Transfer to a large bowl and cool until warm.
STEP 3-Soaking the Bread
4 ounces sliced medium coarse white bread such as Italian, French, Portuguese, or Sourdough, (preferably stale or left out on counter for an hour or so), cut into roughly 2-inch pieces-yielding about 2-1/2 cups. (I used 3 slices of whole wheat bread because that is what I had on hand.)
1 cup whole milk-(I used 2% and it is still fine.)
IN A SHALLOW DISH LIKE a Pyrex 9 X 13 INCH PAN- Soak the bread in the milk, flipping once, about 10 minutes, then lightly squeeze the bread to remove some of the extra milk, and then break it up and add it to the aromatics in the bowl.
STEP 4-MIXING THE MEATLOAF AND PUTTING IT ALL TOGETHER
2 pounds of your choice of: lean beef, bulk sweet or hot Italian sausage, ground pork, veal, bison, lamb or turkey.
(In mine I used 2 pounds of lean ground beef and cut up 3 Villa Roma Sweet Italian Sausage)It is the best tasting Italian Sausage I have ever tried and doesn't have any preservatives, NO NITRATES AND NO MSG! :-)
2 large eggs, lightly beaten-I use cage free eggs from happier chickens
1 tablespoon Worcestershire Sauce-I used 1 tablespoon inside the loaf and drizzed some honey and then some Worcestershire on the top and then brushed it around to coat with a silicone basting brush.
2-1/4 teaspoons Kosher salt-I left it out, because I am trying to cut down on sodium, but feel free.
½ teaspoon freshly ground pepper
Your choice of the Mix In’s: I chose ½ cup of good quality Parmesan cheese
You could add some black olives to the mix if you had them as well-about 1/3 cup chopped.
Also, ¼ cup of fresh chopped basil would go nicely with this too.
Step 5: Testing for FLAVOR
Take about a tablespoon, meatball size, and cook it in a skillet for about 5 minutes. See if you like the flavor of your creation, and then go on to cooking the bigger version.
You can skip this if you are short of time.
STEP 6: Cooking the Meatloaf
Line a 9x13 inch pan with baking parchment and then form it into a 10 X 4 inch rectangular block. It will form into a meatloaf as it cooks.
GLAZE with your choice of FINISH: I am using about 2 tablespoons of honey for mine, but you can also use other finishes like: ketchup if you like.
COOK the loaf until an instant read thermometer reads 160 degrees or 165 degrees if you are using poultry.
(I have a digital thermometer but I stil go by what it looks like, since I have been making meatloaves for so long.)
Let rest 15 minutes and then enjoy!
Some other flavor combinations of meatloaves that will wow your friends are:
THIS IS THE SAUSAGE LEMON AND PARMESAN WITH WHITE WINE
BLUE CHEESE & BACON
INDIAN SPICED LAMB
SOUTHWESTERN SPICY PORK AND BELL PEPPER
DOUBLE MUSHROOM AND SHERRY
STOUT AND CHEDDAR
TURKEY BACON AND FENNEL
GREEK OLIVE, RED WINE AND FETA CHEESE
January 22, 20114:44 p.m.
Also, don't limit yourself to ground beef or ham-also you can make meat loaf with chicken and turkey or a combination of both, which is what I do oftentimes. Put the best picture you can take with your digital camera or a real camera like I have now-thank God-and then the recipe. We will see which one is the most popular.
Feb. 2, 2011