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Individual Meat Loaves

 
meatloaves

January 13th 2012By Chef Laura Frankel

My husband’s favorite birthday dinner is meatloaf! His birthday is in January or “deepest darkest winter” as he calls it, and he craves warm-welcoming comfort food. Dennis is a professional chef and can certainly make or ask me to make anything he wants and meatloaf is at the top of his birthday dinner list. I like to make individual meatloaves instead of one big loaf and that way, everyone gets their own. The other advantage to individual loaves is that if you try to reheat a larger loaf, it tends to dry out. I like to make my meatloaves with ground beef because of the way beef stands up to the bold and tangy ketchup and I guess, it is what I grew up with and is most comforting. To keep meatloaf from becoming tough and drying out, I use a panade. A panade is a mixture of starch, fat and liquid used to bind meatloaf and some pastry items. The panade also keeps the meat from shrinking and becoming tough and dry when cooking. As the proteins shrink when cooking, the panade adds moisture, bulk and flavor to meatloaf, meatballs, fillings for dumplings and more. I favor fresh, fluffy breadcrumbs for my meatloaf, but rice, oatmeal and flour will work as well.

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December is Comfort Food Month

 
mexican-brisket

December 10th 2010By Jamie Geller

December is Comfort Food Month on the blog. The cold weather and my cravings have dictated this official announcement but you know I can’t do anything without a twist, not even comfort food.

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Chicken Pot Pie, the Classic Kosher Comfort Food

 
chicken-pot-pie-with-herbed-drop-biscuits

December 15th 2010By Jamie Geller

Chicken Pot Pie is definitely a comfort food classic. This new kosher recipe is great for when the frigid air outside seems unending.

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Caramelized Pear Bread Pudding

 
Carmelized-Pear-Bread-Pudding

March 7th 2011By Eating Well

Sweet caramelized pears are the highlight of this comforting, custardy, raisin-studded bread pudding. When turned out of its baking dish, the flanlike pudding sits in a pool of intense caramel syrup, making it worthy of any holiday table. Serve warm or chilled.

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