Monday, August 3, 2009

Tried and True Tasty Meatloaf & Tyler Florence Potato Gratin


Tried and True Tasty Meatloaf

2/3 cups dried Italian breadcrumbs, soaked in 1 cup milk
1-1/2 lb ground beef
2 eggs, slightly beaten
1 medium onion, chopped
1 medium green bell pepper, chopped
Salt and freshly ground pepper
1/4 teaspoon sage
fresh sage (about three leaves, chopped)
6 tablespoons brown sugar
1/2 cup ketchup

Combine all the ingredients except the brown sugar and ketchup. Put in a loaf pan. Mix the brown sugar and ketchen and spread on top of the loaf. Bake at 375 degrees for 45 minutes or until no longer pink in center.

Creamy Parmesan Potato Gratin
from Tyler Florence's Dinner At My Place

1-1/2 cups heavy whipping cream
1 fresh thyme sprig
2 garlic cloves, peeled and chopped
1/2 teaspoon ground nutmeg
1 tablespoon unsalted butter
2 lbs russet potatoes, peeled and cut into 1/8-inch-thick slices
Kosher salt and freshly ground black pepper
1/2 cut grated Parmesan, plus more for broiling

Preheat the oven to 375 degrees. Combine cream, thyme, garlic, and nutmeg in a small saucepan. Place saucepan over medium heat and cook until cream is heated. While cream is heating, butter a 13x8-inch casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream mixture from heat; discard thyme sprig. Pour about one-third of the cream mixture over the potatoes. Top with one-third of the 1/2 cup grated Parmesan. Make two more layers with potatoes, cream mixture, and cheese. Bake, uncovered, in a preheated oven for 45 minutes. Sprinkle with some additional Parmesan and broil about 5 minutes, until cheese browns.
**I did make a couple of changes - I did not use fresh thyme, I omitted the nutmeg, added chives, and used a little more cheese than the recipe called for.
 

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