Tag Archives: meat

Tip of the Day: Letting it Rest

392_rare_roast_beef“Letting it rest” for several minutes after it comes out of the oven is an important part of succeeding in roasting meat.  Resting meat before carving allows the juices that have accumulated under the skin to seep back into the meat, keeping it succulent and delicious!  This is true for most roasted meats and also makes the carving process easier.  So, enjoy your glass of wine and guests for 20-30 minutes after taking the roast out of the oven and your guests will have you to thank for a moist and tasty dinner!

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In Print: Clips from Food Sections


5. – The San Francisco Chronicle Posh Squash “Nature seems to have had some of her giddiest moments in the pumpkin patch, judging by the winter squash and gourds for sale at Bay Area markets these days. They have warts and bumps, ridges and furrows, stripes and speckles, and come-hither curves. Few denizens of the produce world are more alluring – or more confusing.”

4. – The Boston Globe CheapSteak “Call it the meat index. If you want to know whether times are tough, ask your butcher. “We are selling so much more hamburg,” says Charles Silva, owner of New England Meat Market.”

3. – The LA Times The Bagel: An L.A. Story “Friedman is not a stickler for a particular-size bagel and does not have a problem tweaking his recipe here and there to suit a customer, but he has been raised in a strict bagel-making tradition. Sitting in his glass-enclosed office looking out over his Brooklyn Bagel factory, the scene does not appear to have changed much in five decades.”

2. – The NY Times Eurpoe Relaxes Rules on Sale of Ugly Fruits and Vegetables “Misshapen fruit and vegetables won a reprieve on Wednesday from the European Union as it scrapped rules banning overly curved, extra knobbly or oddly shaped produce from supermarket shelves. Ending regulations on the size and shape of 26 types of fruit and vegetables, the European authorities killed off restrictions that had become synonymous with bureaucratic meddling.”

1. – The Washington Post Oolong, the Tea Lover’s Tea “Asking a wine, chocolate or coffee expert to pick a favorite is like asking a mother to choose between her children. Not so for tea connoisseurs: Oolong “is the tea that got me hooked on tea,” says importer Brian Wright.”

photo from The Boston Globe

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A Blast from the Past – Homemade Meatloaf

meatloaf.jpgLast week I was striving for something new in the comfort food department while putting together our grocery list when my mom reminded me of my dad’s meatloaf. He would make it when my mom was busy taking care of one of the thousand things she managed to do when we were kids and we always loved it! He would bake it on a cookie sheet rather than in a loaf pan, which resulted in this delicious “crust.” Give it a try – you might just be surprised by this blast from the past!

Dad’s Meatloaf

(makes enough for dinner and sandwiches for lunch the next day)

5 slices white bread, turned into crumbs in the food processor
2 1/2 lbs ground beef (you can use half beef and half pork or veal as a variation)
1 yellow onion, finely diced
2 cloves garlic
2 stalks celery, finely diced
2 carrots, finely diced
1 large egg
1 cup ketchup
2 tsp dry mustard
1 tbsp coarse salt
2 tsp freshly ground black pepper
2 tbsp brown sugar

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