My friend Tamara is a chef extraordinaire. I want to live next door to her so I can just go over with wine and eat her food. I asked for help updating meatloaf recipes. Tamara sends me this:
Meatloaf equal parts beef & pork, eggs, crumbs. Sometimes I use Italian or Bratwurst instead of plain pork, out of the skin of course. Put all the things you'd like on a hamburger, barbecue sauce, ranch dressing, mustard, bacon, grilled onions, mushrooms etc. Mix everything together, divide in half. Put half in the pan, put your favorite cheese in the center, put the rest of the meat over it, top with sauteed onions, bacon or whatever you want.This will be the best you have ever had.
I ask for measurements. Mortals need measurements.
She sends this:
To increase the fat content you might add flax seed oil or maybe flax seed. I don't measure but I'd give a good squirt of each, probably 2 T. will be enough. Extra eggs and no crumbs will keep it a bit softer and less dry.
I love her. She is superhuman. I am mortal. So to make it, we did this, with measurements:
1 lb ground beef (from our grass-fed cow, not a lot of fat)
1 lb ground pork
1 egg
1/2 cup Italian bread crumbs
1 T Mickey & T's All American
1-2 T BBQ sauce
1-2 T ranch dressing
1-2 T mustard
onions (I like them raw)
cheese - about 1/2 a cup (we used 3 cheese)
We did what she said. Mixed everything together, divided in half. I put half in the pan, added the cheese in the center, and then covered with the rest of the meat.
I put a couple of squirts of BBQ sauce,mustard, and ranch dressing on top. Cooked uncovered to 165 degrees. Then we let it sit, covered, for about 10 minutes.
It is unbelievable. It is unlike any meatloaf that I have ever had and I will have a hard time making anything else. Ever. Again.
Because we are tweakers, the next time we make this (and we will make this again), I will add chopped pickles.
Enjoy!
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Saturday, December 06, 2014
Sunday, March 23, 2014
another week in the books
we ate food. we took care of the Handsome One. we watched it snow.
ugh.
I love green beans.
Saturday night was the first night in a very, very, very long time that we grilled. Good steaks on the barbie. And this delight in the glass.
Exquisite.
+Paul made some wonderful homemade chicken wings for dinner. The secret is to boil them, dry them, coat them, and let them sit before baking. Soooo good.
His ear continues to heal. I love his face. I could look at his beautiful face forever.
He is greying. We are greying. Time flies by. Isn't it amazing how quickly life goes? Cheers to the week!
ugh.
I love green beans.
Saturday night was the first night in a very, very, very long time that we grilled. Good steaks on the barbie. And this delight in the glass.
Exquisite.
+Paul made some wonderful homemade chicken wings for dinner. The secret is to boil them, dry them, coat them, and let them sit before baking. Soooo good.
His ear continues to heal. I love his face. I could look at his beautiful face forever.
He is greying. We are greying. Time flies by. Isn't it amazing how quickly life goes? Cheers to the week!
Sunday, February 23, 2014
post-olympics and post-cone
The cone is gone; the Olympics are over. We spent the last weekend with the stitches in the Handsome One's ear.
And on Tuesday, we went to see Rick and Jen and Cindy. Along with a host full of shots, out came the stitches. He didn't even flinch.
He was back to his regular self, destroying tennis balls and expecting treats.
We had a glorious beef and broccoli stir fry. +Paul Kratochwill is going crazy with the wok and there are no complaints on this end.
It was so delicious.
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This winter has been brutal - even for those of us who love winter. Add the cone to the mix and it's been beyond rough. While I don't anticipate an early spring, pictures of the sun and moon and sand and water and neighbors East of the Equator keep me going when it's the darkest. This is Bella, gazing at her mom, Margaret.
Soon.
Next week, we are expecting more record cold. Resisting the urge to hop in the car and drive south. One day closer to spring.
And on Tuesday, we went to see Rick and Jen and Cindy. Along with a host full of shots, out came the stitches. He didn't even flinch.
He was back to his regular self, destroying tennis balls and expecting treats.
We had a glorious beef and broccoli stir fry. +Paul Kratochwill is going crazy with the wok and there are no complaints on this end.
It was so delicious.
-----------------------
This winter has been brutal - even for those of us who love winter. Add the cone to the mix and it's been beyond rough. While I don't anticipate an early spring, pictures of the sun and moon and sand and water and neighbors East of the Equator keep me going when it's the darkest. This is Bella, gazing at her mom, Margaret.
Soon.
Next week, we are expecting more record cold. Resisting the urge to hop in the car and drive south. One day closer to spring.
Saturday, June 08, 2013
gas station dining
could you imagine? eating in a meal in a gas station? me neither. It could be a quick post except ... well, we found this restaurant attached to a gas station. In Oscoda.
Hokeyspitballs as my good friend says. It is unbelievably good food.
They make all their own bread. Every day.
We just order from this warm and delightful woman and she takes care of everything.
They also have a smoker in back and they smoke all their own meats. The sandwiches come on their homemade bread, toasted to order with generous amounts of meat and cheese. Today, along with my crazy good ham sub, I had a bowl of aged white cheddar soup. Insanely good. Paul had pulled pork and bacon. Yum.
Now, one of the challenges is I think their copywriter quit before double checking the menus. I have some problems with the punctuation. Or missing punctuation. Possessives standing in for plurals. Issues that make me twitch and take pictures.
But the poor punctuation doesn't take away from the amazing food. And it's why we keep going back - eating lunch in a gas station.
Hokeyspitballs as my good friend says. It is unbelievably good food.
They make all their own bread. Every day.
We just order from this warm and delightful woman and she takes care of everything.
They also have a smoker in back and they smoke all their own meats. The sandwiches come on their homemade bread, toasted to order with generous amounts of meat and cheese. Today, along with my crazy good ham sub, I had a bowl of aged white cheddar soup. Insanely good. Paul had pulled pork and bacon. Yum.
Now, one of the challenges is I think their copywriter quit before double checking the menus. I have some problems with the punctuation. Or missing punctuation. Possessives standing in for plurals. Issues that make me twitch and take pictures.
But the poor punctuation doesn't take away from the amazing food. And it's why we keep going back - eating lunch in a gas station.
Sunday, April 07, 2013
good cooks, best soups
I write a lot about our cottage, Oscoda, Lake Huron, and our favorite restaurant. Last year, we were sad that our friends at the Old Place Inn closed for the winter. But of course, happy for them.
We were back in the O opening up EOTE over Easter and drove up on Saturday to check on our favorite restaurant. We were ELATED to find them open and find some of our favorite soups on the menu. And some new soups too.
It was a win-win-win-win-win for all of us.
Eating a little later in the day, we were the only patrons in the restaurant for a bit. We had a chance to chat with Don, the executive chef and owner. We caught up on their winter travels and relaxing. He had a couple of curious soups - dill pickle and potato soup - and it was great to get to chat about it. It turned in to a wonderful conversation about his philosophy of soup making. We asked him about the recipes and how he makes what he does. After lunch, he invited us to the back to see where the magic happens.
Here are the recipes.
I about had a heart attack. None of these recipes are "backed up." You know - access database, excel spreadsheet, terabyte portable backup drive, DVD - nothing, nada, nil. Not even photocopies.
[[[**GASP**]]
I will say that in all my life, in all my travels, eating all over the globe, these are THE VERY BEST SOUPS ON THE PLANET. So we had a little chat. I can't imagine losing these gems in Don's kitchen. I think we might have Don convinced to let us help him back these babies up and in the process perhaps do a cook book. It might just be our summer project.
Stay tuned.
We were back in the O opening up EOTE over Easter and drove up on Saturday to check on our favorite restaurant. We were ELATED to find them open and find some of our favorite soups on the menu. And some new soups too.
It was a win-win-win-win-win for all of us.
Eating a little later in the day, we were the only patrons in the restaurant for a bit. We had a chance to chat with Don, the executive chef and owner. We caught up on their winter travels and relaxing. He had a couple of curious soups - dill pickle and potato soup - and it was great to get to chat about it. It turned in to a wonderful conversation about his philosophy of soup making. We asked him about the recipes and how he makes what he does. After lunch, he invited us to the back to see where the magic happens.
Here are the recipes.
I about had a heart attack. None of these recipes are "backed up." You know - access database, excel spreadsheet, terabyte portable backup drive, DVD - nothing, nada, nil. Not even photocopies.
[[[**GASP**]]
I will say that in all my life, in all my travels, eating all over the globe, these are THE VERY BEST SOUPS ON THE PLANET. So we had a little chat. I can't imagine losing these gems in Don's kitchen. I think we might have Don convinced to let us help him back these babies up and in the process perhaps do a cook book. It might just be our summer project.
Stay tuned.
Saturday, December 22, 2012
The next ten days
If you happen to ever peek on over at our cooking blog, last night we made (with an awful lot of help) a roast chicken.
It went from this:
to this:
then this:
It was spectacular. You can read the full account with recipe over here.
Paul and I have the next two weeks off. Fair warning, the next ten days will be a plethora of pictures involving food, drink, merriment, and Samson the dog.
Cheers to Christmas vacation!
It went from this:
to this:
then this:
It was spectacular. You can read the full account with recipe over here.
Paul and I have the next two weeks off. Fair warning, the next ten days will be a plethora of pictures involving food, drink, merriment, and Samson the dog.
Cheers to Christmas vacation!
Sunday, October 28, 2012
(mostly) Delight and (a little) Disappointment
We have had a glorious weekend EOTE. While the weather has been a tad wild, it hasn't prevented us from doing everything we love. We have watched the sun rise and set, grilled breakfast and dinner, walked the beach, watched freighters float by, and watched the moon rise.
Saturday, we had lunch at our very favorite restaurant, The Old Place Inn. I always write about their soups. This visit is no exception. We were smarter this time (well Paul was); he called ahead. Don made sure to have TWO of my favorite soups ... wild mushroom and Carolina seafood chowder. I had a new one - greens and beans. Every kind of fabulous green along with beans - it was a home run.
Then they told us the news ... we were hoping to see them over Thanksgiving but Don and Sharon are closing for the winter. We were crushed. Sad for us but happy for them. They will be closing from daylight savings to daylight savings each year. Don said that it is the first time in 45 years that he will get to spend a Thanksgiving with his family - not cooking for others.
We will certainly miss them for our last few visits of the year and we are happy for their time off. It's been a rough year for them. They deserve it.
As a send off, Don had a quart of his masterful butternut squash bisque. I bought what was left and will have it for lunches this next week. Lucky me.
Cheers from the most beautiful place on earth.
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| From Fall in the O |
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| From Fall in the O |
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| From Fall in the O |
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| From Fall in the O |
 |
| From October Moon |
Saturday, we had lunch at our very favorite restaurant, The Old Place Inn. I always write about their soups. This visit is no exception. We were smarter this time (well Paul was); he called ahead. Don made sure to have TWO of my favorite soups ... wild mushroom and Carolina seafood chowder. I had a new one - greens and beans. Every kind of fabulous green along with beans - it was a home run.
 |
| From Fall in the O |
 |
| From Fall in the O |
Then they told us the news ... we were hoping to see them over Thanksgiving but Don and Sharon are closing for the winter. We were crushed. Sad for us but happy for them. They will be closing from daylight savings to daylight savings each year. Don said that it is the first time in 45 years that he will get to spend a Thanksgiving with his family - not cooking for others.
We will certainly miss them for our last few visits of the year and we are happy for their time off. It's been a rough year for them. They deserve it.
As a send off, Don had a quart of his masterful butternut squash bisque. I bought what was left and will have it for lunches this next week. Lucky me.
Cheers from the most beautiful place on earth.
Sunday, October 21, 2012
Weekend happenings
It's all kinds of good fun when we can spend a quiet weekend at home. Time passes so quickly. Friday night, Paul made my favorite meal.
Roughage with homemade dressing
With a wonderful chardonnay, the night was simply perfect!
It is the perfect way to start the weekend. It's in the rear-view mirror and tomorrow we are back at it.
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| From 2012-10-19 |
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| From 2012-10-19 |
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| From 2012-10-19 |
Roughage with homemade dressing
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| From 2012-10-19 |
With a wonderful chardonnay, the night was simply perfect!
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| From 2012-10-19 |
It is the perfect way to start the weekend. It's in the rear-view mirror and tomorrow we are back at it.
Sunday, October 07, 2012
Farm, food, and fun
I am ready to sell my house and go farm. We had a glorious time this weekend visiting our friends Paul and Marj at the world headquarters of Mirror Lake Organics.
We had a blast, despite a minor run-in with a yak. We had all kinds of good food and drink.
We had a glorious tour of the farm.
Hamlet the pig (really how cute is that name?)
The sheep
and yaks
and llama
after a wonder meal, we enjoyed a bonfire in the ring of fire
and enjoyed the company of Iorek, the BWD (big white dog).
now, we just need to learn to drive.
Ready to make a return visit. Soon! Cheers to the weekend.
We had a blast, despite a minor run-in with a yak. We had all kinds of good food and drink.
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| From Farm Fun 2012 |
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| From Farm Fun 2012 |
We had a glorious tour of the farm.
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| From Farm Fun 2012 |
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| From Farm Fun 2012 |
Hamlet the pig (really how cute is that name?)
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| From Farm Fun 2012 |
The sheep
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| From Farm Fun 2012 |
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| From Farm Fun 2012 |
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| From Farm Fun 2012 |
after a wonder meal, we enjoyed a bonfire in the ring of fire
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| From Farm Fun 2012 |
and enjoyed the company of Iorek, the BWD (big white dog).
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| From Farm Fun 2012 |
now, we just need to learn to drive.
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| From Farm Fun 2012 |
Friday, October 05, 2012
Fun and food
Last week, we had some dear friends over for dinner. They brought us two wonderful gifts - flowers and butternut squash.
These were beautiful. So we made soup.
I took several recipes and morphed them. I cut the squash in half and baked them at 400 degrees for about 40 minutes. Let them cool. Then cut the squash up in cubes.
(I let mine cook naked - other recipes suggest brushing with olive oil, and adding salt and pepper)
With my nuclear-powered food processor, I pureed the squash, adding chicken broth to make it smooth. Added 1 package of cream cheese and kept mixing. When everything was really well mixed, I put the concoction back on the stove top to heat through. Added 3 more cups of chicken broth, and sprinkled with little bit of cayenne pepper and marjoram.
(I might skip the cayenne pepper next time. Just for comparison. Other recipes use vegetable stock, not chicken broth).
This is fantastic soup. It isn't sweet like some of the bisque soups. No heavy cream. :) So depending on how you like your soup, you can easily adjust the ingredients.
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| From 2012-10-01 |
These were beautiful. So we made soup.
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| From 2012-10-01 |
I took several recipes and morphed them. I cut the squash in half and baked them at 400 degrees for about 40 minutes. Let them cool. Then cut the squash up in cubes.
(I let mine cook naked - other recipes suggest brushing with olive oil, and adding salt and pepper)
With my nuclear-powered food processor, I pureed the squash, adding chicken broth to make it smooth. Added 1 package of cream cheese and kept mixing. When everything was really well mixed, I put the concoction back on the stove top to heat through. Added 3 more cups of chicken broth, and sprinkled with little bit of cayenne pepper and marjoram.
(I might skip the cayenne pepper next time. Just for comparison. Other recipes use vegetable stock, not chicken broth).
This is fantastic soup. It isn't sweet like some of the bisque soups. No heavy cream. :) So depending on how you like your soup, you can easily adjust the ingredients.
Saturday, September 29, 2012
Saturday slam
It's early Saturday morning and we are waiting for the farmer's market to opening. We have shopping to do, things to buy, errands to run.
We are not EOTE sadly ... we have things to do around the house and the city. Mostly we want to spend some time in our great city and experience Art Prize. The weeks have been too busy - a good busy - seeing friends and work stuff - good stuff that makes time fly.
So it's a down weekend. Doesn't mean I don't miss my little slice of heaven but once in a while, I should do laundry.
Friday night, we had a delightful time on the patio.
Havarti and dill cheese with Genoa salami
Gen 5 wine
and of course, Samson.
who stares longing at the plate.
Enjoy the weekend.
We are not EOTE sadly ... we have things to do around the house and the city. Mostly we want to spend some time in our great city and experience Art Prize. The weeks have been too busy - a good busy - seeing friends and work stuff - good stuff that makes time fly.
So it's a down weekend. Doesn't mean I don't miss my little slice of heaven but once in a while, I should do laundry.
Friday night, we had a delightful time on the patio.
Havarti and dill cheese with Genoa salami
 |
| From 2012-09-28 |
Gen 5 wine
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| From 2012-09-28 |
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| From 2012-09-28 |
and of course, Samson.
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| From 2012-09-28 |
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| From 2012-09-28 |
who stares longing at the plate.
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| From 2012-09-28 |
Enjoy the weekend.
Sunday, September 23, 2012
Food & Drink
Don't know why but it's so much fun shopping in the Tawas/Oscoda parts. We spend our money in little shops, in small farmers' markets, and at family restaurants.
When at all possible, we have lunch at The Old Place Inn in Harrisville. Don is a brainiac when it comes to soup and we drive north with breathless anticipation each Saturday. This weekend, the soups were butternut squash, beef barley, senate bean, and (creamy) chicken with dumplings.
There is no picture of the butternut squash; I got the second to last serving and I wasted no time on that cup. All his soups are homemade and out of this world.
bean
and the chicken
and yes, I was taking pictures of the soup while eating. The couple next to us thought it was a hoot.
Our trip to the farmer's market (in East Tawas) was fruitful despite the rain. I have fabulous looking (and tasting) radishes and some enormous green onions.
We grabbed some steaks at Klenows (best meat place in the state) to throw on the grill. Along with a great bottle of wine from Brew Krew, dinner was a home run.
All that's left is for the Tigers to catch the White Sox. Go Tigers!
When at all possible, we have lunch at The Old Place Inn in Harrisville. Don is a brainiac when it comes to soup and we drive north with breathless anticipation each Saturday. This weekend, the soups were butternut squash, beef barley, senate bean, and (creamy) chicken with dumplings.
There is no picture of the butternut squash; I got the second to last serving and I wasted no time on that cup. All his soups are homemade and out of this world.
bean
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| From 2012-09-22 |
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| From 2012-09-22 |
and yes, I was taking pictures of the soup while eating. The couple next to us thought it was a hoot.
Our trip to the farmer's market (in East Tawas) was fruitful despite the rain. I have fabulous looking (and tasting) radishes and some enormous green onions.
 |
| From 2012-09-22 |
We grabbed some steaks at Klenows (best meat place in the state) to throw on the grill. Along with a great bottle of wine from Brew Krew, dinner was a home run.
 |
| From 2012-09-22 |
 |
| From 2012-09-22 |
All that's left is for the Tigers to catch the White Sox. Go Tigers!
Sunday, September 16, 2012
Saturday
To shake off the post-summer-cottage blues, I was up for an adventure and the Grand Rapids Farmer's Market seemed like just the thing.
We have been going to the farmers' markets in East Tawas and Oscoda for years; I don't know why I never have shopped the one local.
Big mistake. The place is AH_MAZING. Of course there are pictures.
Bread. Challah and Dakota Seed bread.
Tomatoes, potatoes, cauliflower, and beans - purple, yellow, and green.
and kale for a spicy sausage and kale soup.
For dinner, I took one of the tomatoes and just sliced it up for a side. SO good. The potatoes will go in today's pot roast, along with the carrots.
We have been going to the farmers' markets in East Tawas and Oscoda for years; I don't know why I never have shopped the one local.
Big mistake. The place is AH_MAZING. Of course there are pictures.
Bread. Challah and Dakota Seed bread.
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| From Farmer's Market |
Tomatoes, potatoes, cauliflower, and beans - purple, yellow, and green.
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| From Farmer's Market |
and kale for a spicy sausage and kale soup.
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| From Farmer's Market |
For dinner, I took one of the tomatoes and just sliced it up for a side. SO good. The potatoes will go in today's pot roast, along with the carrots.
Thursday, August 23, 2012
When I grow up ...
... I want to be a food photographer.
A few weekends ago, we had a fabulous meal. Grilled steaks and corn, rice, and a fabulous salad.
The salad has blue cheese and toasted walnuts. Oh yum.
We always ask for a table with a view.
Full recipe here. Cheers!
A few weekends ago, we had a fabulous meal. Grilled steaks and corn, rice, and a fabulous salad.
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| From 2012-08-11 |
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| From 2012-08-11 |
The salad has blue cheese and toasted walnuts. Oh yum.
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| From 2012-08-11 |
We always ask for a table with a view.
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| From 2012-08-11 |
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| From 2012-08-11 |
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