The Meatloaf Bakery Cookbook: Comfort Food with a Twist
Cynthia Kallile
Language: English
Pages: 160
ISBN: 1440544549
Format: PDF / Kindle (mobi) / ePub
"Some of the best and most gratifying food in town." --Michelin Guide Chicago 2012
"Cynthia Kallile rethinks the comfort-food classic with recipes like her chorizo-spiked El Loafo del Fuego." --Food & Wine
"Unless she's an editor at a major food magazine or Martha Stewart, this isn't your mom's meatloaf." --SeriousEats.com
People are raving about The Meatloaf Bakery's tasty creations, and now its founder, Cynthia Kallile, brings her bakery-inspired savory treats from her Windy City shop to your kitchen table. Make every meal memorable with these flavorful twists on everyone's favorite comfort food.
Add a kick to Sunday night dinner with Chili Chili Bang Bang topped with a layer of Cheesy Cornbread. Serve up amazingly tasty bites at your next get-together with a tray of Loafer Pops. Or sit down with the family and enjoy the mouthwatering dish that started it all--The Mother Loaf.
With inspiration from all over the world and ingredients that go far beyond ground chuck, The Meatloaf Bakery Cookbook gives a nod to Mom's cooking while letting you be creative in the kitchen. These delightful dishes will be everyone's new favorites in no time!
Summer Cooking: Kitchen-Tested Recipes for Picnics, Patios, Grilling and More
The Lost Art of Real Cooking: Rediscovering the Pleasures of Traditional Food One Recipe at a Time
The Chew: Spring Flavors: More than 20 Seasonal Recipes from The Chew Kitchen
14-inch/30 to 35-cm pastry bag and fill with the hot Garlic Spuds (use caution, because the bag can be hot to the touch). Have fun and be creative with your designs. Garnish with a light dusting of paprika and a slice of jalapeño or Serrano pepper. If you’d like the potatoes to be golden brown, place the “frosted” cupcakes under a hot broiler for a few minutes. Serve with Sherry Mushroom Sauce (see here). The ground almonds give this meatloaf a very distinctive texture—it’s smoother than most
For the Ranch Dressing 1 cup mayonnaise � cup unsweetened plain yogurt � cup buttermilk 1 tbsp. finely chopped fresh chives 1 garlic clove, crushed � tsp. Tabasco sauce fine sea salt and black pepper, to taste TO MAKE • Preheat the oven to 375°F/190°C. • Combine all the ingredients in a bowl and mix well with your hands—be sure to blend everything together, scraping the side of the bowl with a cake spatula. (If you like your “wings” spicier, you can increase the amount of hot sauce, but
with the edges and working into the center. (You can also spread a thin layer of tomato sauce onto the last layer of pastry dough before adding the Lamb-A-Licious mixture if you prefer a more pronounced tomato flavor.) Spread the meatloaf filling on top of the final layer, leaving a 1-inch/2.5-cm border on each side. Roll up the pastry dough around the filling to form a log, then seal the seam by pinching lightly. Fold in the two ends to secure the meatloaf filling. Trim the excess pastry dough,
remove them from the hot oil with tongs or a slotted spoon. Immediately place on paper towels to drain. Finish up and serve immediately, seasoning with more salt and pepper, if you like. HERB-ROASTED VEGGIES Servings: 6 to 8 Oven-roasted fresh seasonal vegetables are the best! With a little preparation beforehand (or you can purchase them precut), you’ll have an easy and delicious medley of your favorites. Any fresh vegetables will work here, but I recommend the following as a starting
evening while watching TV or listening to Barbra Streisand. I loved coming up with new recipes, feverishly scribbling them into my journal if they were good. But changing careers in midlife—what was I thinking? Why meatloaf? For me, preparing meatloaf was a way to be creative and take risks in the kitchen—to test my ability to put ingredients together in an irresistible way, and to create something that would not only bring back memories of home, but also create new memories for everyone who
