Fancy Baby Meatloaf

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The other day the doorbell rang just as I had my hands deep in after-dinner dishes.  The Pie answered, and I heard him speaking to someone, and then the door shut and he came back all excited to tell me that we were going to be receiving FREE MEAT!

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Are you skeptical?  I was a little skeptical, picturing some guy with a Radio Flyer wagon trundling around tossing steaks of unknown origin at people.   But I know the Pie will never turn down a free sample of anything, especially meat.

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Anyway, the next day, the Pie got a call and a lovely farmer came in and sat with us for about ten minutes and told us all about his farm in Vankleek Hill and the prospect of buying meat through Nutrafarms.  He gave us a little sheet of paper with some bullet points on it and his contact information at the bottom.  As he left, he handed us a free sample of about half a pound of frozen ground beef.

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So to test it out, I made meat loaf.  Two wee tiny meatloaves.  The Pie LOVES meatloaf.

I started out by finely dicing a small onion.

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I chucked that in a bowl with some garlic, 2 sprigs chopped fresh rosemary, and about 4 sprigs chopped fresh parsley, with some salt and pepper.

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Then I chucked the defrosted meat into the bowl with 1 egg and stirred that around.

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I bought this Brown Sauce for the Pie for Christmas and I figured now was as good a time as any to try it.

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It’s got a date base, and the fruity tang I thought would balance the sharpness of the rosemary and parsley.  So I added a few tablespoons brown sauce.

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Then I sprayed two tiny casserole dishes and patted the meat into place.

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Now all that’s left is to bake it for 30 minutes at 350ºF, then let them rest for a few minutes before eating.

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We served ours with steamed broccoli and wee roasted potatoes.  What a great comfort meal!

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Easter (Eater) Dinner

On Sunday the Pie and I had KK, Il Principe, and D, J, and S over for an Easter feast.

I have a lot on my plate this week (and I’m not talking about food here) so I’m going to draw the recounting of this tale out as long as I possibly can.  I’ll try to give you a post a day about all the fun and fantastic things we ate.

I love to have dinner parties.  I think it’s my parents’ influence again.  I’m not really happy unless I can stuff someone else with food until he or she feels the need to lie down.  It really makes my day.

That said, entertaining, on a small or large scale, takes a lot of work and a lot of planning.  Timing is pretty much everything, and it takes practice to get it all to happen at the same time.  The Pie and I have it down to an exact science at this point.  We take a gander at what time things are supposed to be done, chuck them in the oven or on the stove at the various points in time we think they need to go in, then we shut our eyes tight and cross our fingers that everything will turn out properly.  Most of the time we’re right but it took years to get us to this stage.

I have also learned the art of making things ahead of time.  This saves a lot of panic in the kitchen when you’re trying to get everything finished at the same time.  If there are some dishes on your menu that can be popped in the microwave or in the oven for reheating at the last minute then all the better.  Another important thing to remember, and something that I only recently learned, is that you don’t have to make absolutely everything from scratch.  There is nothing wrong with adding store-bought chips to your dips, or purchasing bread as a side.  The more stuff you make the more complications you are going to have.  Besides, sometimes the store versions of things are actually better.  You don’t have to have absolute control over everything that goes on your menu, and so that is why, finally, it is also important to let other people give you a hand if they want to.  Kª wanted to bring a salad, and you know what?  I thought that was a great idea.  And it was a great salad.

Items to be posted this week:

Menu

Appetizers

White Bean and Roasted Red Pepper Dip (made the day before)

Pita Chips (store-bought — really, you don’t have to be a domestic maven all the time – I get the In Snax sea salt versions from In Foods Inc.  They are totally tasty.)

Mains

Ham with Cloves (pre-cooked for simplicity)

Red Curry Quinoa (made the day before)

Sides

Spinach Salad with Blueberries, Feta Cheese, and Balsamic Vinaigrette (made by Kª – I don’t have a link because I didn’t make it)

Carrot and Parsnip Butter Mash (made the day before)

Steamed Asparagus with Lemon, Tarragon, and Toasted Almonds

Roasted Red Fingerling Potatoes with Rosemary and Sea Salt

Quick Drop Biscuits

Dessert

Strawberry Glazed Angel Food Cake (strawberry component prepared the day before)

Waiting for the feast.