Text 23774, 96 rader
Skriven 2007-12-05 01:16:10 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: wine 502
====================
 -=> On 12-04-07  18:53,  Carol Shenkenberger <=-
 -=> spoke to Michael Loo about wine 502 <=-

 ML> It probably wasn't real Champagne. I'm trying to think of

  Speaking of "not real Champagne", we were in a grocery store this week
  and my eye came to rest on a two liter bottle of house brand "Cola
  Champagne" in with other soda pops.  My mind immediately leapt to you
  and to Ian as I mused on what the two of you might say about the use
  of that name on a carbonated soda drink.

  Also see next message to you for a gravy recipe.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Karen's Meat Loaf With Porcini Gravy
 Categories: Meatloaf, Ground beef, Ground pork
      Yield: 2 servings
 
      1    Porcini Gravy -- see * Note
      3 tb Olive oil
      3    Garlic cloves -- peeled and
           -crushed
      1 md Yellow onion -- peeled and
           -minced
      1 c  Minced celery
      1 c  Peeled and minced carrots
    1/2 lb Mushrooms -- minced
    1/2 c  Chopped fresh parsley
    1/2 c  Dry red wine
      1 c  Fine bread crumbs, freshly
           -ground
      1 c  Milk
  1 1/2 lb Lean ground beef
      1 lb Lean ground boneless pork
           -roast
    1/2 lb Mild Italian sausage
      2    Eggs -- beaten
      2 ts Sweet paprika
           -Salt -- to taste
           -Freshly-ground black pepper
           -to taste
 
  * Note:  See the "Porcini Gravy" recipe which is included in this
  collection.
  
  Prepare the Porcini Gravy and set aside.
  Heat a large frying pan.  Add the oil, garlic and onion and saute.
  Cook for 1 minute and add the celery, carrots, mushrooms and parsley
  and saute until lightly browned.  Add the red wine and simmer a few
  minutes until the liquid is evaporated.  Set aside and cool.
  Soak the bread crumbs in the milk for 10 minutes.
  In a large bowl mix together the ground beef, pork and sausage with
  the soaked bread crumbs.  Add the cooked vegetable mixture along with
  the beaten eggs, paprika and salt and pepper.  Work together well with
  your hands until all is incorporated.
  Cook a tiny portion of the mixture in a small frying pan and taste.
  Adjust the salt and pepper if needed.
  Pack the meat mixture into two non-stick loaf pans and cover with
  parchment paper and foil.  Bake in a preheated 350 degree oven for 30
  minutes.
  Reduce the oven temperature to 300 degrees and bake for an additional
  30 minutes.  Remove from the oven and allow to stand for 10 minutes.
  Serve with the Porcini Gravy.  This recipe makes 2 meat loaves.
  
  Note:  When chilled this makes a wonderful sandwich.  A little
  mayonnaise, Dijon mustard, lettuce and caraway rye bread and you are
  set!
  
  Comments:  Both Craig, my chef, and I were brought to the stove by our
  mothers.  I rarely meet a chef who does not make the same claim.
  "My mother is an excellent cook," Craig claims, "and she was always
  taking dishes the extra mile.  She still does.  Even her meat loaf is
  superb!"
  Craig served this to my mother one evening and she claimed it was the
  best she has ever eaten.  Can you imagine?  Such a remark from MY
  mother?
  
  Recipe Source: THE FRUGAL GOURMET  by Jeff Smith
  >From the 11-04-1992 issue  - The Springfield Union-News
  Formatted for MasterCook by Joe Comiskey
  Recipe By     : Karen Wollam
  
  From: Rkcathey@ionet.Net              Date: 09-03-00
  Rec.Food.Recipe
 
MMMMM




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