French Meatloaf

Thursday, September 19, 2013

Today, I would like to share my favorite meatloaf recipe.  It was featured in Gourmet magaazine in 2009 but I don't remember how I came across it.  I actually think the recipe was in ELLE magazine over a year ago.  If it was just in Gourmet that means I made it 3 years ago and I am still thinking about it.  And I have to make it ASAP!

The hubby loves meatloaf but he likes the American version, a loaf of ground beef with bacon on top and a ketchup crust.  I don't mind that meatloaf but the french meatloaf has so many different taste and textures.  I promise it is incredible.  It ends up being a cross between meatloaf and pâté.  I know some will say GROSS when they hear pâté but I am sorry but pâté is good.  Oh and this recipe has 3 types of meat, chicken livers, pork, and veal.  Yes, I said chicken livers and it does not have ground beef. But HEY be adventurous and make this meatloaf.  NOW! You will not be disappointed.

PHOTOGRAPH BY ROMULO YANES



Gourmet Magazine's French Meatloaf  


RECIPE BY KAY CHUN

INGREDIENTS


1 cup fine fresh bread crumbs (preferably from a rustic loaf)
1/2 cup whole milk
3/4 cup finely chopped onion
3 large garlic cloves, minced
1 tablespoon olive oil
1/2 lb chicken livers, separated into lobes, trimmed, and rinsed
3/4 lb ground pork
3/4 lb ground veal
1/4 cup chopped prunes
1/4 cup shelled pistachios (optional)
2 teaspoons thyme leaves
2 large eggs, lightly beaten
1/3 cup chopped flat-leaf parsley

ACCOMPANIMENT:
Dijon mustard

DIRECTIONS


Preheat oven to 475ºF with rack in middle.
Soak bread crumbs in milk in a small bowl.
Cook onion, garlic, and 1/4 tsp each of salt and pepper in oil in a small skillet over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Cool slightly.
Purée livers in a blender, then transfer to a large bowl. Add pork, veal, prunes, pistachios (if using), thyme, eggs, bread-crumb mixture, onion mixture, 1/2 tsp salt, and 1/4 tsp pepper and gently mix with your hands until just combined.
Transfer meatloaf mixture to an 8 1/2- by 4 1/2-inch glass loaf pan (see cooks’ note, below) and bake, covered with foil, until an instant-read thermometer inserted into center registers 165ºF, 50 to 55 minutes. Let rest 5 minutes. Cover top of meatloaf with parsley before slicing.

COOKS’ NOTE: You can use a metal loaf pan, but the meatloaf will take about 15 minutes longer to cook.


Now I have to make this for dinner tonight because just thinking about it makes me remember how good it is.  All I want is French Meatloaf right now! I guess I need to get to the grocery store to pick up all the ingredients.  I am thinking of serving it with The Chosen One's Creamed Spinach.  Maybe I can try to take step by step pictures and share her recipe with you guys tomorrow.  We will see.

Talk to you soon,

Autumn Wardrobe and Anthropologie

Friday, September 6, 2013

Autumn is almost here and we all know it is my favorite season. Alamanac.com states the Autumn Equinox starts September 22, 2013 at 4:44 P.M EDT.  That is just around the corner so you know what that means.  SHOPPING!!!!

I love Autumn because of the clothes.  Long sleeve shirts and blouses, long skirts, hats, boots and sweaters.  It's cool enough for great clothes but not too cold that you have to cover yourself up and all your incredible clothes with a jacket.  I can already picture it, jeans tucked into fabulous boots!

I have mentioned before how much I love Anthropologie.  I decided to post some of my Autumn favorites so you can start adding to your Autumn wardrobe as soon as possible. 

Here are my two favorite buttondowns right now:




They are just beautiful.  I am loving the embroidery.  And they seem to be thin enough that you could wear them now (since it is in the high 80s in Atlanta still).

Look at these fabulous tunics:




I love tunics because you can wear them with jeans or leggings but they cover up what I want to be covered.  These are really cute and I feel like you can dress them up or down.  I think I am going to be wearing a lot of tunics this Autumn.  


Now let's talk skirts:

Merida Pencil Skirt

Loving these graphic skirts.  I am thinking I need to bottom one now and my husband needs to take me out in it.  I love the top skirt because you could wear with sandals or a pair of boots.  

I am fortunate to live in Atlanta so it doesn't get that cold here.  We can get away with wearing a cardigan or sweater through Autumn and half of winter.  My staple during Autumn is usually a short sleeved shirt, a cardigan,  a pair of jeans, and my favorite Frye boots.  

These cardigans would be a perfect addition to my wardrobe:

Stitched Flora Cardigan

Posey Patch Cardigan

They are truly beautiful!

Ok I am done with online window shopping for now.  I hope I got you excited about Autumn.

Talk to you soon,
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