bread meatloaf recipe

by Mads Toftum
August 30, 2011 at 14:19 | categories: food, cooking

bread meatloaf


This is an old favorite of mine. A recipe I've used for more than 25 years. It also eats well cold or reheated in a bit of oil on a fryingpan. All that remains is a loose page from a cookbook, so I don't know the exact origins.


Bread meatloaf recipe - 1

150g butter or margerine
0.25L milk
50g fresh yeast
1 tsp salt
540g wheat flour

2 onions
250g mushrooms
3 tbsp oil
2 tsp paprika
0.15L stock
600g ground beef or veal
3 eggs
2 tbsp breadcrumbs
sesame seeds

Melt the butter, mix with the milk and add the yeast into the lukewarm mixture. Add salt and flour. (If using dry yeast, you need 1 portion and should mix it with the flour instead.


Bread meatloaf recipe - 2

Knead the dough well and leave it in a warm place for 20 minutes. It should about double in size.


Bread meatloaf recipe - 3

Finely chop mushrooms and onions.
Saute the onions and mushrooms on a frying pan. Add salt, pepper and paprika and fry for a couple of minutes more. Add the stock and leave on a medium heat until the liquid has evaporated.

Roll out the dough on a floured table to a size of about 60cm by 45 cm. Try to avoid making any holes in the dough.


Bread meatloaf recipe - 4

Mix the mushroom mixture, ground beef, 2 eggs and breadcrumbs in a bowl. If the mixture feels too loose, add a bit more breadcrumbs. (The picture is from a slightly larger batch, so there's 3 eggs instead of 2).


Bread meatloaf recipe - 5

Spread the mix evenly over the rolled out dough leaving a little bit of the dough free on both ends and one of the sides.


Bread meatloaf recipe - 6

Roll up the dough starting at the side where you let the filling go all the way to the edge.
When done rolling up the bread, transfer to a baking sheet, cover and leave for another 15 - 20 minutes while the oven heats up to 225C.
Whisk the remaining egg and brush it over the bread. Sprinkle sesame seeds over it if you have them. (I was sure I did, but it turned out to be quinoa instead).
Put the bread in the oven and lower the heat from 225C to 200C and bake for 45 minutes.
Once out of the oven, let it cool a bit and serve with a green salad on the side.


Bread meatloaf recipe - 7

This is one of those recipes that lends itself really well to variations. The two simplest ones are adding grated red and green pepper or adding grated cheese and dijon mustard. In both cases, you will need to use less meat and mushrooms and more breadcrumbs or increase the size of the dough a little bit to avoid the bread breaking up while baking.
If you're making a larger portion (I usually do), then shaping it as a horseshoe may be a way to fit it on the baking sheet.


Osso buco

by Mads Toftum
March 29, 2010 at 11:54 | categories: food, cooking

An old winter(or in this case early spring) favorite is Ossobuco. It's a good warming dish full of flavor.


Osso buco 1
Osso buco 2

recipe

This is probably far from the original recipe, but it works for me. Although it is based on being for 2 people, I'd never make as little as that, it's just a convenient number to split the recipe by. Multiply to get a more sensible size - it's good enough that I always make sure there's leftovers for another meal.

2 large slices (or 4 small) of veal or beef shanks
flour, seasoned with pepper and salt
1 onion
1 clove garlic
1 stick celery
1 tin of tomatos
1 small glass of red wine
beef or veal or chicken stock
1 bay leaf, salt, pepper
grated lemon peel and chopped parsley

Make small cuts every 2 cm around the edge of the meat to prevent it rolling up.
Coat the slices in a thin layer of flour and brown on a frying pan.
Add the shanks, chopped vegetables, tomato, red wine, bay leaf and enough stock to cover.
Simmer at a low heat for 3 hours until. (The impatient could use a pressure cooker on high for about 45 minutes).
Sprinkle with grated lemon zest and chopped parsley before serving. This time I've served it with brown rice but mashed potatos work really well also.


Osso buco 3
Osso buco 4


Recipes - Sottofiletto di Manzo al Pepe Verde and Pere al Vino Rosso

by Mads
November 04, 2009 at 23:11 | categories: food, cooking

Recipe: Sottofiletto di Manzo al Pepe Verde


Sottofiletto di Manzo al Pepe Verde

Recipe is for 8 people.

1.2 kg fillet of beef
1 tbsp neutral oil
Salt

Heat the oven to 180C.
Roast the meat for 10 minutes, rest it outside the oven for 10 minutes
Roast the meat for 10 minutes, rest it outside the oven for 10 minutes (yes, that repetition was intentional).
Return the meat to the oven and roast until done (depends on size and whether you like your meat to still be moving or not).
Rest for at least 15 to 20 minutes before slicing

Sottofiletto di Manzo al Pepe Verde

Sauce
1 tin Madagascar peppers (small tin brined - I think the size is about 100g)
1 tbsp mustard
20 g butter
0.3 L double cream
0.05 L brandy
1 branch rosemary
1 branch sage
Salt

Heat a frying pan with butter, mustard, sage and rosemary.
Discard the brine from the peppers and dry, and add to the pan when the butter starts to brown.
Flambe with the brandy.
Add cream and reduce for 3 minutes.
Remove the sage and rosemary and pour the sauce over the beef before serving.

NOTE: being traditional italian, it would be served as just one course among many and with no sides. For a little extra kick, you could let a bit of the brine go into the sauce as well, but be careful as the pepper berries still make their presence known when you bite into one.



Pere al Vino Rosso

Ingredients are for 8 people.

Pera al Vino Rosso
8 pears
1 bottle redwine
175 g sugar
0.5 L water
2 sticks cinnamon
2 whole cloves

Peel the pears, leaving the stalk on.
Place the remaining ingredients in a saucepan and add the pears.
Cook for about 20 minutes until a bit softer, but still leaving a bit of bite.
Remove the pears and reduce the liquid until it goes syrupy. The picture below shows how the syrup will start forming bubbles right before it's done. Leave it on the heat a few seconds longer and all you'll taste is burnt sugar.
Let the syrup cool off the heat for a bit (timing made that impossible which is why the syrup is not sticking to the pear in the picture above) and pour over the pears before serving.


Pera al Vino Rosso

There's a couple of more pictures from that same round of cooking on flickr.



Whole Wheat Cinnamon Buns

by Mads
March 25, 2008 at 23:38 | categories: food, soulfood, cooking

Lately I've found some time to bake again and over the easter break, I've been trying out a recipe for Whole Wheat Cinnamon Buns in Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor (pg. 136-139).
From looking at the recipe, one could almost expect something with a texture like crackers, but the basic technique does work creating something that's quite soft and pleasant. That being said, the recipe isn't perfect. First of all, it calls for rolling out to a size of only 9 inches square which given the amount of cinnamon sugar filling just doesn't work. I literally had more sugar dropping out than staying in and some of the sugar didn't melt during baking. So my notes for the next time I work up my courage for another round:

  • roll out to 0.5 cm thickness instead of 0.5 inch
  • seal the edge with egg
  • cut to 1 cm thickness instead of 1 inch to let them finish baking before browning
  • use the full 24 hours and remember that a winter cold kitchen probably doesn't qualify as room temperature
  • The 30 seconds microwave trick still brings the bread back to life from slightly stale

My favorite book out of the four by Peter Reinhart that I have so far is still Crust and Crumb: Master Formulas for Serious Bread Bakers. It's recipes are for more conventional breads, but probably a bit more involved than the ones in the Whole Grain Breads book.
If you're serious about baking, then I can't recommend his books enough. There may be a lot more planning than conventional baking, but the results are well worth the effort.


A birthday dinner

by Mads
January 15, 2007 at 22:28 | categories: food, cooking

These are some pictures I took of the food I served at my last birthday.

Salad of marinated duck


Duck breast marinated in soy, orange, ginger and honey. Served with mixed lettuce and a good vinagrette. Sprinkled with crunchy ginger and rhubarb.

Salad of marinated duck

Spicy chicken in a pepper sauce


Chicken breast in a crumb mixture of green pepper and red lentils. Served with a herbed couscous and a red pepper sauce

Spicy chicken in a pepper sauce

Rhubarb Clafoutis


Classic clafoutis with rhubarb. Doesn't look its best because it fell before I could take the picture

Rhubarb Clafoutis

I'll add a recipe for the chicken dish just as soon as I have my "Elements of Taste" handy again

Update 2007-01-15: I finally got around to adding recipes.
Spicy chicken in a pepper sauce
Rhubarb Clafoutis

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