Classic Meat Loaf – Its the American way

I did not know what meat loaf was until one day my Quay Lo (that American guy of mine) introduced this “Very American Thing” to me. From what I read in the “Encyclopedia of American Food and Drink”, meatloaf is the ultimate comfort food, a dish that brings back fond childhood memories for many American families. There are a varieties of preparation ranging from an ordinary meatloaf of just ground beef and chopped onion to one that is enhanced with herbs, flavours and "secret sauce" toppings.

Meatloaf is almost like saying "stew", almost a generic name, in its versatility, and lets the cook exhibit their creativity. Some basic notes however are worth heeding: To get a moist meatloaf, use only soft bread crumbs. To make your meatloaf more attractive, you may consider topping it with mashed potatoes or your favorite cheese. If cheese is used, don’t forget to return the meat loaf to the oven to bake for an extra 5-8 mins to let the cheese melt before serving. Also, be sure to keep any left over’s to use for sandwiches or crumble it in chilli sauce or tomato sauce to serve as an appetizer. My American thinks meatloaf is one of those dishes that ages in the fridge overnight to yield something far better the next day. He also thinks the meat should not be ground too fine. "If you want pate' go to France" is what I think he muttered as discussed the preparation for my first meat loaf.

What follows is a classic meat loaf served with mashed potatoes and brown gravy. No extra ingredients, no tricky flavour enhancements yet the taste is truly like a down to earth home style meatloaf. Yet, I suspect it is almost a holy experience for some Americans. Mine kept pausing, and sighing between mouthfuls, apparently in some kind of rapture and I am thinking what is this? It's just ground beef, it''s not like it's abalone in XO sauce...right?

Largely adapted from Janet Caldwell’s recipe
Classic Meat Loaf

Ingredients:

1 1/2 pounds ground beef

1 egg

1 onion, chopped

1 cup milk

1 cup soft bread crumbs

salt and pepper to taste

2 tablespoons brown sugar

Method:

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish. Bake at 350 degrees F (175 degrees C) for 1 hour.


Largely adapted from Linda Larsen
Mashed potatoes
Ingredients:

2 lbs. russet potatoes, peeled

1/2 cup butter, melted

1 cup light cream, warmed

1-1/2 tsp. salt

ground black pepper

Method:
In a large pot, place potatoes. Cover with cold water by about 1". Cover and bring to a boil over high heat. Then reduce heat to low and simmer potatoes until tender when pricked with a fork. This should take 20-30 minutes. Drain potatoes in a large colander; shake gently. Return potatoes to the hot dry pot and place over very low heat. Shake potatoes over the heat for 1-2 minutes to dry them. Mash potatoes with a potato masher or put through a ricer. Then stir in butter with spoon until well mixed. Add light cream, salt, and pepper to taste and mix well. Serve immediately or hold over hot water as directed above. 8-10 serving

Brown gravy
For convenience, I use Bisto rich brown a product from Australia. To make the gravy, just follow instruction on the box.

Double Bundles of JOY!!

More babies?? YEZZZ!! LOL! Last Sunday, I attended the “full moon” celebration of my God sister’s new born twin baby girls.  Aren't they adorable? So in total now, I have three God nieces and two God nephews.  The rest of my nephews and nieces are all young adults and I am looking forward to more grand nieces and nephews. 

Each family member made a dish for this “full moon” lunch.  Every vegetarian dish here is special because it was cooked with love. They are all very delicious, I ate so much that I have to skip my dinner.

It has been a while since I wanted to make a dessert with kumquats.  Last week, when I was at the Cold Storage, I saw lots of nagami kumquats and I could not resist buying some. They are extremely expensive and I knew I am getting myself into a lot of work but I knew it will be all worth it. The tartness of kamquats and the fragrance from the toasted ground fennel seeds that were added to the ricotta cheese filling gave this tart a very distinctive taste.  I have never tasted anything like this before.  I LOVE it and I will definitely make this again whenever I see nagami kamquats on sale.  Since the bake came out perfect and the presentation was beautiful, I brought this tart to the lunch as a contribution from me.  Everyone ate the pie with a cup of freshly brewed coffee. I could hear the "mmmms" and "aahhhs" and it makes me very happy to see the how everyone enjoys their piece of tart. Unfortunately, I only made one tart and there was no second helping.

Adapted from epicurious.com

I am submitting this recipe to Aspiring Bakers #6: Say Cheese! (April 2011) hosted by Jean of Nom I must. To find out more click here. Do head over to Jean's blog, she has lots of great bakes. 

The main ingredients for the filling

Ingredients:

4 cups fresh nagami kumquats, thinly sliced, remove seeds

1 cup water

2 cups plus 2 tbs castor sugar

1 tsp fennel seeds, lightly toasted

1 cup ricotta cheese

1/2 cup sour cream

1 (12- to 13-inch) baked sweet tart shell

Method:

Thinly slice kumquats crosswise with a sharp knife, discarding seeds.

Bring water and 2 cups sugar to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved, then simmer syrup, uncovered, 5 minutes. Stir in kumquats and simmer gently 10 minutes. Drain and cool kumquats in a sieve set over a bowl, then return drained syrup to pan and boil until reduced to about 1/3 cup, 3 to 5 minutes.

Finely grind fennel seeds in coffee/spice grinder, then transfer to a bowl and whisk together with ricotta, remaining 2 tablespoons sugar, and a pinch of salt just until ricotta is slightly smoother. Whisk in sour cream until just combined and spread evenly over bottom of tart shell.

Arrange kumquats as evenly as possible over ricotta using your fingers or a small spoon, separating slices as necessary with a skewer, then brush kumquats with some of reduced syrup.

Note: Kumquats can be candied 1 day ahead and chilled in syrup (before reducing), covered. Warm mixture before proceeding. Ricotta filling can be made 1 day ahead and chilled, covered. Tart can be assembled 2 hours ahead and kept at room temperature.

A Bundle of JOY!

My girlfriend, Reena has just given birth to a baby girl and I am so happy for her. Look at this pretty little angel!

Yesterday, I went to get a bouquet of flowers from my regular florist to whom I have been giving business for the past 5 years.  Due to weather conditions, we did not get to visit Reena and had to delay our visit until today.  So I replenished water to the flowers, and kept the flowers in an air-conditioned room for the night but guess what? This morning when I got up, most of the roses were droopy.  I decided to take those flowers back to the florist to get them changed. Instead of being apologetic, the florist who is also the owner asked me what I did to the flowers.  DUH???  I guess this is how she put up her defense to deter me from asking her to change to another bouquet or a refund.  Then, after much finger pointing, she said that she will see what she can do to salvage the flowers and rearrange another bouquet but her last word was, “You won’t keep them for a day before you send to your friend, will you?” MORE DUH!!! At this point, I lost my patience with her. I told her that her sacarsm was uncalled for. I pointed out to her that if the bouquet of flowers was to be send to my friend yesterday, they would have withered in her house and not mine. This prompted me to think that this is the best way to have your customers discontinue patronizing your business.  I wonder if she realized that she has just lost a loyal customer. 

Many businesses still do not realize that customer relations are becoming more important. People today are more mobile, more knowledgeable, and more discriminating in their purchases. They are more willing to try new shops and services when they feel dissatisfied.  Businesses that failed to recognise the importance of service are missing sales opportunities. I guess that’s why I see many retail shops in my neighbourhood open for a short period and closed down. 

I can think of three reasons for me to discontinue patronizing a retail or service.  One, my favorite brands are not in stock and no one bother to introduce me to the available brands. Two, the sales stuff showing me impatience or rush me while I am trying to make a decision to purchase. Three, the sales people talking among themselves without even offering their assistance. What about you?

In any case, let's forget that for the moment and get back to the happy occasion that I started to write about. In addition to the flowers, I had baked these cup cakes to bring with me to visit Reena and her new little “BUNDLE OF JOY”.   

I would like you to meet my cup cake critic, Papu, who is the big brother of sweet baby Emily. He tasted one immediately and said it is delicious. I am very pleased.

Orange cup cake with peanut butter frosting

Ingredients:

1 cup butter

1 1/2 cup brown sugar


2 beaten eggs


2 tbs grated orange peel


1/4 cup Orange Juice
1

1 tsp vanilla extract


1 cup sour cream

3 1/2 cups sifted all-purpose flour


2 tsp baking powder


1 tsp baking soda


1/4 teaspoon salt


1 cup chopped nuts, (I use chopped almond)

Mehod:

Thoroughly cream together butter and brown sugar. Beat in eggs, orange peel, orange juice, vanilla, and sour cream. 

Sift together dry ingredients; add to creamed mixture. Add nuts. 
Preheat oven at 350 degrees F or 180 degress C. Spoon cupcake batter into paper liners until 1/2 to 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pans then remove and place on wire racks to cool completely. Once cupcakes are completely cooled, frost with peanut butter frosting and decorate as you desire.

Peanut butter frosting

Ingredients:

2 ½ cup (70g) icing sugar

1 cup peanut butter

¾ tsp vanilla extract

1/3 cup whipped cream

Method:

Have butter at room temperature. Mix all ingredients except  cream in an electric beater and beat until smooth and creamy.  Add the cream and beat on high speed until the mixture is light and fluffy.  

I have been tagged to celebrate Easter

 I was tagged by Ping of ping's pickings, and like her, I have not played this game for a long time too.  Kind of nice to join in the fun to celebrate Easter. Thanks Ping for the invitation.

I have to come up with a suggested menu of 5 - 10 items. and upload these photos from my previous posts and link them to their recipes.  After that, I have to tag 10 of my blogger friends to do the same.

Here is my Easter Menu (to get the recipe, please click on the photo):

Cocktail drink: QPC Snow White

Appetizer - Cabbage Roll

Soup - Clam Soup

Main Course - Stew Beef Brisket

Dessert - Creme Brulee

I would like to invite the following friends to join in the fun:

 1) Sonia of Nasi Lemak Lover

 2) Shirley ofLuxury Haven

 3) LeQuan of Love to eat

 4) Alan of Travellingfoodies

 5) Belle of Ooh Look

 6) Elin of elinluv's sweet delight

 7) Jeannie of Baking Diary

 8) Joelyn

  9) Ellie of Amost Bourdain

10) Daphne of More than words

HAPPY EASTER TO ALL

Honey-Lemon Rack of Lamb - Thanks to all the tips and advice from fellow bloggers!

If you remember, the first time I attempted to make a braised lamb shank, it was a disaster. Then, I received lots of tips and advice from fellow bloggers who were experienced cooks and they helped me solve my problem. They were so generous in sharing their knowledge with me. My "Quay Lo" has often said that my stubbornness has a good side, and that is that I don't give up easily. Like everyone, I have had my share of curve balls in the past and have been taken by surprise more than I can recall. I think I have found that stubbornness, or perhaps a better word is tenacity, leads to persevering over obstacles. However, the trait can be a two edged sword. In the face of an obstacle that is impossible to overcome, stubborness is stupid. There can be virtue in knowing "when to leave". In military terms this is "strategic withdrawal". While this idea is not unknown to me, believe me, there were many times I was stubborn to the point of stupid. I admit that I wondered if this was a case of doing that, but all the wonderful tips and advice from you steeled me to go at it again. I am so glad that I did. I think I got it right this time and I definitely learned along the way. My hubby says the most lasting lessons we learn come from trying and failing, and trying again. HOORAY!! The featured recipe today, with it's crusty pecan on the outside, and the tender lamb inside, is a match made in heaven. I proudly declare that this is a keeper lamb recipe. Try it!

Honey-Lemon Rack of Lamb featured 

on AFC (Offcial Facebook page on 

19 July 2012

Adapted from Diana Rattray recipes

Ingredients:

2 racks of lamb, 4 to 5 ribs on each

2 large cloves garlic, peeled and cut in thin slivers

½ tsp salt

1/2 cup honey

1/3 cup firmly packed brown sugar

6 tbs lemon juice

1/2 tsp garlic powder

1 tsp lemon zest

1 tbs fresh chopped mint leaves

1/2 cup finely chopped pecans

Method:

Heat oven to 325°F or 160 degree C

Cut small slits all over the lamb and insert garlic slivers. Place the racks, bone side down, in a shallow roasting pan. Roast for 30 minutes. Meanwhile, combine honey, brown sugar, lemon juice, and garlic powder in a small saucepan. Heat, stirring, over medium-low heat, until sugar is dissolved; remove from heat. Stir in lemon peel, mint, and pecans. Spoon the honey mixture over the lamb. Continue roasting, basting occasionally, for about 30 to 45 minutes longer, or to about 160°F. on a meat thermometer for medium.

Note: To use a meat thermometer, insert it in the meat so that the tip is in the center of the meat and not touching bone or the roasting pan.


Stir-fry Mustard Green with Crabmeat

This used to be a common dish served at Chinese Wedding Dinners but not so much now.  I wonder why. I like the peppery taste of mustard green and crab meat is my favorite. This is not an easy dish to cook. It is rather difficult to get the right consistency for the gravy but then when you get it right, this is very delicious and worth the effort.  I have cooked this twice before. The first time, the gravy was too watery and second time, I could not get a good shot of the dish. Somehow, this is a rather difficult dish to photograph. How about these photos? Are they calling you to try to make this dish? 

Adapted from Red Cook
Ingredients:

12 ozs. (or 3 cups cut) mustard green

6 ozs. cooked crabmeat

3 tablespoons vegetable oil

1 teaspoon finely chopped garlic

1 teaspoon finely chopped fresh ginger

3/4 cup chicken stock (or water)

2 tablespoon Shaoxing cooking wine

1/2 teaspoon salt

1/2 teaspoon ground white pepper

1/2 teaspoon cornstarch mixed with 3 tablespoons water to make slurry

Method:

Cut the leafy portion of mustard green off, and then cut the green stem into approximately 1.5-inch square pieces. Use fresh or refrigerated cooked crabmeat if available. Otherwise canned crabmeat can be substituted. Heat two tablespoons vegetable oil in a wok until beginning to smoke. Put the mustard green in the wok and add 1/2 cup of stock or water. Cover the wok and simmer over medium heat for about 8 minutes. Stir the vegetable occasionally to make sure it is evenly cooked. When the vegetable is cooked and tender, but not mushy, remove it from the wok along with all the liquid and put it in a bowl. Set aside. Heat another one tablespoon of vegetable oil in the wok and stir-fry the garlic and ginger for about a minute. Add the crabmeat, cooking wine, salt, pepper and the rest of the stock or water. Cook for another two minutes or so and return the vegetable and its liquid into the wok. Thicken the sauce with the cornstarch slurry. Plate and serve immediately.

Note: To make it even more elegant, garnish the dish with a sprinkle of cooked crab roe.

I celebrate "YOU" with a “Mother's Day Give Away”

ANNOUNCEMENT OF THE WINNER


Small Kuching - CONGRATULATIONS!!


___________________________________________
Mother's Day is round the corner so I want to take this opportunity to celebrate "YOU" as well. You guys have made my blogging experience so very wonderful! Your comments make each day more interesting for me and give me a sense of accomplishment. It had never crossed my mind that I could have a blog of my own because I afraid to write with my limited English. Furthermore, I did not even dream that someone would spend time reading my posts for I always felt that I thought and wrote would be boring. When I started I told myself, just write from my heart and share my thoughts and if nobody cares about my stories, I can at least share our recipes and surely there will be people out there who loves food and can benefit from it. There is a selfish motive for my blog though, for I knew that I would feel joy from sharing joy. 


Along the way, blogging has opened the door for me to meet many new friends far and near. Even though, I have not met all of my blogger friends, I have met and made friendships with many lovely local bloggers, I have made a few good friends from far away whom stay in touch by emails as well. Isn't that amazing? Thank you for all your friendship and I will always value it. This Quay Po's passion is burning high and bright because of your love and support. HUGS to all and Happy Mother's Day in advance.

This cookbook “Reviving Local Dialect Cuisine” by Pan Nyu Yoon is a bilinqual edition. Madam Pang was honoured with the Singapore’s first “Life Long Learning Award” in 2002 and her culinary finesse and creativity has won her a silver medal in the individual category of “The Fifth World Championships of Chinese Cuisine” held in Guangzhou in November 2004. In this cookbook, you will find many handpicked popular authentic recipes of Hokkien, Teochew, Cantonese, Hainanese and Hakka origin. On the first page of each section, there is a short description of each dialect's cultural roots pertaining to their food. I am sure the winner will enjoy this cookbook as much as I did.

A sneak peek in the book:

To participate:
  1) You must be my blog or twitter followers, to enter this contest. If you are not and would like to enter for this giveaway, can I bribe you to click on the follow button now? (hahaha, just kidding, the intention of this "Give Away" is not to lure followers but celebrate "YOU".)

2) Leave your comment and tell me the recipe or post that you like the most on my blog and why. (This is for me, I am curious to know)

3) This Giveaway ends 1st May 2011 at 12 midnight Malaysian Time.

4) The Winner will be announced on 2nd May 2011 so please check back on this post on that day to find out if you are the winner.

5) The Winner will be contacted on 3rd May 2011 for postal information and the book will be posted within 3 workings from the date of winner's reply.

Note: Those who post as anonymous, please leave your name and email address, otherwise I have no way of contacting you if you are the winner.

Once again, THANK YOU for being part of my culinary journey and blogging experience.

LOTS OF LOVE,

QUAY PO