Month: October 2017
Individual Beef Loaves
This is part two of this week’s meatloaf series.
This is part 2 of my vintage recipe series. This one is from Better Homes and Garden circa February, 1939. Fantastic recipe for entertaining!
Vegetable Meatloaf
The great thing about meatloaf is that it can be served many different ways. Hot right from the oven for dinner or served cold for a buffet lunch or dinner. The recipe called for 40 minutes baking time but, it might depend on the oven. I had to cook it it a little longer, so I added an extra 10 minutes. Adapted from The American Home circa 1950’s.
Vegetable Meatloaf
Ingredients
- 3 tablespoons chopped onions
- 1/3 cup chopped green pepper
- 2 cups grated carrots
- 1 1/2 pounds ground veal
- 1/2 cup cracker crumbs
- 1 tablespoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon dry mustard
- 1/2 cup tomato juice
Directions
- Preheat oven to 400F.
- Mix onion, green pepper, carrots, and ground veal together. Add the cracker crumbs, salt, pepper, Worcestershire sauce, and mustard. Stir in the tomato juice.
- Shape into a loaf. Place in a oiled loaf pan and cover.
- Bake in the oven or 40 to 50 minutes. Uncover and bake for another 20 minutes.
Max Mara
Max Mara is one of my favorite designer labels for its sophistication and clean lines. Founded by Archille Maramotti in 1951, the Italian fashion house has grown to have over 2,000 stores in 90 countries.
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Pumpkin Cassoulet with Carmelized Onions and Roasted Garlic
It’s that time a year for pumpkins! I served it as a side dish to a grilled chicken. But, it can also be a great vegetarian dish. You do need extra time to make this, it does require at least an hour of baking.
For the recipe click here.
Pan-Seared Cod in White Wine Tomato Basil Sauce
Fantastic sauce! In my opinion, there’s not much taste in cod. This added so much flavor and color to the fish.
Get the recipe here.
Christian Dior 70th Celebration
In celebrating Dior’s 70th, here are some of my favorite vintage designs.
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The Classic Beef Wellington by Center of the Plate
The classics sometimes get a bad name, associated with stuffy old restaurants that are no longer stylish, or even in existence. But there are reasons that these recipes became classics. In this series we will share some of those stories, and our versions of the recipes so that you can rediscover these dishes at home. […]
via Classic Dish: Beef Wellington — Center of the Plate | D’Artagnan Blog
Salmon Wellington
I’m always looking for different ways to cook salmon so I came across this recipe, it looks difficult but it’s quite easy to make.
Get the recipe here.