Meatloaf Bolognese

This is a take on a recipe I saw in Cooking Light.

Cook 2 slices of bacon, chopped.  Add 1/2 cup chopped shallots and 1 finely sliced carrot.  Cook another 6-8 minutes.  Add 1 tbsp tomato paste.  Cook another minute.  Add 1/4 cup red wine.  Reduce.  Cool.  In a large bowl add 1 egg, 1/2 cup bread crumbs, 1/4 cup 2% milk, salt and pepper along with 1 pound of ground meat.  I used half beef and half a sausage I made from pork shoulder and venison.  Mix until just combined.  Shape into a loaf on a cookie sheet.  Bake at 350 degrees for 40 minutes.  Let sit 10 minutes.

For the sauce, melt 1 tbsp butter.  Add 4-8 oz sliced mushrooms and 1 large chopped shallot.  Cook about 5-6 minutes.  Add 1 1/2 tbsp flour.  Cook, stirring, one minute.  Add 1 cup beef broth.  Bring to a boil, then simmer for 2 minutes.  Season with salt and pepper.  Stir in a couple of tbsp of half and half.  Cook another minute.

Serve with noodles.

Pressure Cooker Risotto

I tried polenta this week in the pressure cooker.  It was definitely not as good as slow cooked, constantly stirred polenta, but was better than the cover and sit method.  I may try it again.  I'll let you know if the results turn out better.

So tonight, I tried risotto.  I was pleased with the results.  I am not sure it is any quicker, but it does free up your hands to make the other parts of dinner.

Saute 1 diced onion with 5-6 minced garlic cloves in 1 tbsp olive oil.  Cook for 3-4 minutes, until soft.  Add 8 oz sliced mushrooms.  Cook another couple of minutes.  Add 1 cup risotto, stirring until grains are covered with oil.  Season with pepper.  Turn heat up to med high and add 1/2 cup white wine, stirring.  Then add 2 cups hot chicken broth.  Cover and bring to pressure.  Lower temp to the lowest setting to keep jiggler jiggling.  Cook 7 minutes.  Quick cool under cold water.  Remove lid and put back on med high.  (At this point mine was soupy, but the rice was tender).  Cook stirring constantly until liquid is absorbed and the texture is correct, this took about 5 minutes.    Season with salt and pepper.

One Month at a Time: One Month at a time Supper Club: Lebanon

One Month at a Time: One Month at a time Supper Club: Lebanon: Tonight's dinner was hosted by Holly and Billy Likos.  The dinner was Lebanese.  I didn't get a lot of the recipes this month, so hopefu...