Bakes, Entree, Meat, Recipes

Mushroom and Potato Venison Meatloaf

 

Meatloaf is a great easy way when it comes to casual entertaining. The mix can be prepared in advance, and baked before serving. There’s no need to worry about the doneness of each portion of meat, and leftovers are always welcome the next day, by themselves or in a tasty sandwich.
This time, I’ve decided to use ground venison as the meat for the meatloaf, as it has a tasty, earthy flavor to it, that pairs well with bold flavors.
As the meat is quite lean, it’s always a good idea to mix it with other ingredients, that will make the texture more interesting and moister. For this, I chose some sautéed mushrooms, that enhanced its earthy flavor.
Another addition, were partially cooked white and sweet potatoes straws, that added both flavor and color to the meatloaves, and prevented them from becoming too dense.
For an even more interesting texture, I seasoned the mushrooms with “everything” mix, along with dried shallots and mustard seeds. All this was then flavored with Tamari sauce, whole grain mustard and ketchup, which rounded the flavors beautifully.
I baked the mixture in individual pans, which gave the meatloaves a nice tasty crust. These highly flavorful and aromatic meatloaves were perfect for a light lunch. Try them and enjoy.

Notes:
* The mushroom mix I’ve used here consisted of shitake, brown beech and oysters. Any other mushrooms can be used instead.
* “Everything” seasoning mix consists of equal amounts of dried garlic and onion flakes, black and white sesame seeds, poppy seeds and salt. It is also available in most stores, or online.

Makes: 4 small loaf pans, 4-8 portions
Prep time: 25 minutes
Baking time: 40 minutes

Ingredients:
2 medium sweet potatoes
2 large white potatoes
4 oz (113grams) mushroom mix (see notes)
1 Tbs oil
1 Tbs butter
1 Tbs “everything” mix (see notes)
1 Tbs dried shallots
1 tsp mustard seeds
¼ tsp freshly ground four peppers mix
1 lbs (450 grams) ground venison meat
½ tsp Old Bay seasoning
2 tsp ketchup
2 tsp Tamari (or soy) sauce
2 tsp whole grain mustard
½ tsp salt
½ tsp baking soda
For the topping:
1 Tbs Tamari (or soy sauce)
1 Tbs ketchup
1 Tbs whole grain mustard
1 Tbs brown sugar

1. Preheat the oven to 325F (165C). Prepare 4 small loaf pans.
2. Peel both sweet and white potatoes, and grate them into straws in a food processor. Place in a pot and cover with water. Bring to a boil, lower the heat to medium, and cook for 5-6 minutes, until the potatoes soften, but still keep their shape. Drain and measure 2 packed cups for the meatloaf. (Cook the rest to a puree, with butter and half and half, to serve with the meatloaf. )
3. Roughly chop the mushrooms. Heat the oil and butter in a medium pan, over medium-high heat. Add the mushrooms, mix and sauté for 2-3 minutes. Add the “everything” mix, dried shallots, mustard seeds and pepper, and sauté for a couple more minutes. Let cool to room temperature.
4. In a large bowl, mix the ground venison, sautéed mushrooms, 2 cups partially cooked potatoes, Old Bay, ketchup, Tamari, mustard, salt and baking soda. Mix gently, and divide between the four pans.
5. In a small bowl, mix Tamari, ketchup, mustard and brown sugar, and brush the tops with the mixture. Place on a large pan, and bake for about 40 minutes, until the meatloaves are cooked through.
6. Serve with the potato puree, and a green salad.

 

Cakes and Desserts, Cakes, fruit, Recipes

Fresh Cranberry, Orange and Almond Cake

 

As I still had some orange marmalade, from last weeks’ chicken dish, I thought it could be a good idea to use it in a cake. With Thanksgiving around the corner, and with lots of fresh cranberries at the store, it was a no-brainer to mix these two ingredients into one tasty cake. Continue reading “Fresh Cranberry, Orange and Almond Cake”

Chicken, duck, Entree, Recipes

Orange Marmalade Chicken Thighs

 

Upon reading Dorothy’s post in her wonderful blog “The New Vintage Kitchen”,  about her friend’s Hilda’s chicken marmalade recipe, I knew I wanted to give it a try. Such simple, yet complex at the same time, recipes, always intrigue me. The fact that the main flavoring ingredient was orange marmalade, a favorite of mine, was definitely part of the attraction. Continue reading “Orange Marmalade Chicken Thighs”

Cakes and Desserts, Cookies, Food, Recipes

Chocolate Chestnut Cookies

 

Chestnuts are a favorite snack, that can also be used in different ways in the kitchen. I use them often in cooking (click HERE for recipes), but this time, I’ve decided to use them as part of chocolate cookie dough. Continue reading “Chocolate Chestnut Cookies”

appetizer, Bread, Brunch, Cheese, Food, Recipes, Sauces, Vegetables

Crispy Spelt and Semolina Pizza with Cherry Tomatoes Sauce

Crispy Spelt and Semolina Pizza Ronit Penso

I don’t often follow recipes to the letter, mine included. However, one recipe that I don’t change is the following pizza dough, which I’ve created years ago, and keep preparing it without change. As I prepared it again this week, I’ve realized it’s been quite a few years since I’ve posted the recipe for it, and thought it would be a good idea to re-post it. So, here it is once again. Try it and Enjoy! Continue reading “Crispy Spelt and Semolina Pizza with Cherry Tomatoes Sauce”

appetizer, Cheese, Entree, Recipes, turkey

Turkey Mini Patties with Herbs, Almonds and Parmesan Cheese

Dark turkey meat is one of my favorites for burgers or patties. It is more flavorful than the breast, lighter than beef, and absorbs flavors easily. However, as it can get dry quite easily, it works better with a short time of cooking, which is why mini-patties is a good choice when using it.
To add more flavors and interesting textures to the meat, I’ve added a mix of chopped scallions and parsley, for their fresh herbal flavor and color, roasted almonds and Parmesan cheese, for their flavor and texture, and yet another layer of protein; breadcrumbs and a small amount of water and baking soda, which added more moisture and softer texture to the meat.
I also seasoned the mixture with small amounts of Dijon mustard, ketchup, Tamari sauce and Gochujang paste, with each contributing its unique flavor.
These tasty patties can be served on their own, with a quick and colorful salad of endive and cherry tomatoes, as I have done here; in mini burger buns, with green Tahini sauce, as shown further down, or in any other way you prefer. Try them and enjoy.

Notes:
* Roasted and salted Spanish Marcona almonds have a rich delicate buttery flavor. They are available in specialty store or online. However, any other roasted salted almonds can be used instead.

Makes: 18-19
Prep time: 20 minutes
Chilling time: 1 hour
Frying time: 15 minutes

Ingredients:
5 scallions, trimmed and coarsely chopped
1 celery stalk, from the inner part, coarsely chopped
1 large handful of fresh parsley, washed and dried
¼ cup salted Marcona almonds (see notes)
¼ cup Panko breadcrumbs
¼ cup freshly grated Parmesan cheese
1 tsp salt
½ tsp freshly grated four peppers mix
16 oz (455 grams) ground dark meat turkey (see notes)
3 Tbs water
½ tsp baking soda
1 Tbs whole grain Dijon mustard
1 Tbs ketchup
1 Tbs Tamari sauce (or soy)
½ tsp Gochujang paste
Oil for shallow frying
For serving (optional):
Cherry tomatoes, endive, roasted almonds, lemon wedges, olive oil

1. Place the scallions, celery and parsley in a food processor bowl, fitted with the metal blade, and process to a fairly coarse consistency. Transfer into a medium bowl.
2. Add the almonds into the food processor bowl, and process coarsely. Add to the bowl, along with the breadcrumbs, cheese, salt and pepper. Mix well.
3. Add the turkey meat, water and baking soda, and mix well. Add the mustard, ketchup, Tamari sauce, and Gochujang paste, and mix again.
4. Cover the bowl and place in the fridge for 1 hour, to let the flavors develop. When ready to fry, bring the mixture to room temperature. Create 18-19 ping-pong size balls from the meat mixture, and press to flatten them.
5. Preheat oil for shallow frying in a large frying pan, over medium-high heat. Pan-fry the patties until they brown on one side, and flip over, to cook from the other side, about 5-6 minutes. Serve warm.

Another serving option, in mini-burger buns, seasoned with Green Tahini Sauce:

Entree, Food, Recipes, Soups, Vegetables

Sweet Potato, Pumpkin and Mini Peppers Soup

 

Fall is here, with its cooler days and beautiful colors, which were the inspiration for the following soup’s deep orange-yellow color. Continue reading “Sweet Potato, Pumpkin and Mini Peppers Soup”

Cakes and Desserts, Cookies, Recipes

Condensed Milk Dough Rolled Cookies, with Coconut Filling

 

Ever since I’ve discovered the following sweetened condensed milk dough, I have used it in different ways. This time, I’ve decided to bake with it a roulade-type of cookies, filled with lightly sweetened coconut filling. Continue reading “Condensed Milk Dough Rolled Cookies, with Coconut Filling”

Cakes and Desserts, Cooked Fruits, Jams, Jelly, fruit, mousse, Recipes

Caramelized Apples and Honey with Whipped Cream

The Jewish New Year is celebrated today, and this brings back memories of traditional foods. One of the culinary traditions for this festive event, is to dip a slice of apple in honey, and eat it as a symbol for a sweet New Year. Plenty other sweet dishes are added to the table as well, in order to emphasize this hope for a sweet New Year. Continue reading “Caramelized Apples and Honey with Whipped Cream”

Cakes, Cakes and Desserts, fruit, Recipes

Chocolate Date Banana and Walnut Cake

After all the fruity cakes and desserts that I’ve made this summer, it felt it was time for a chocolate-based cake, using dark cocoa powder, along with chocolate chips. Continue reading “Chocolate Date Banana and Walnut Cake”

appetizer, Brunch, Recipes, Salad, Seafood

Calamari Salad with Lime, Cilantro and Jalapeno

Calamari salad with parsley and lemon (click HERE for the recipe), is a favorite summer dish, that I like to serve on a hot summer day. Continue reading “Calamari Salad with Lime, Cilantro and Jalapeno”