Free My Prairie Cookbook by Melissa Gilbert Page A
Authors: Melissa Gilbert
You can substitute ground turkey for the beef and pork, if you like. As you would certainly expect with any venerable family meat loaf, this one is also great served cold the next day as a sandwich.
Serves 6
----
1 cup (55 g) finely ground fresh bread crumbs (from 2 slices firm white bread)
â cup (75 ml) whole milk
2 tablespoons unsalted butter
1 yellow onion, finely chopped
1 celery rib, finely chopped
1 carrot, finely chopped
3 cloves garlic, minced
2 tablespoons Worcestershire sauce
1 tablespoon apple-cider vinegar
2 teaspoons salt
1½ teaspoons freshly ground black pepper
¼ teaspoon ground allspice
1½ pounds (680 g) ground beef chuck
8 ounces (225 g) ground pork
4 ounces (115 g) bacon (about 4 slices), finely chopped
2 large eggs
â cup (10 g) finely chopped fresh parsley
⢠Preheat the oven to 350°F (175°C) with a rack in middle.
⢠Soak the bread crumbs in the milk in a large bowl.
⢠Meanwhile, melt the butter in a large heavy skillet over medium heat and cook the onion, celery, carrot, and garlic, stirring occasionally, for 5 minutes. Cover the skillet and reduce the heat to low, then cook until the carrot is tender, about 5 minutes.
⢠Remove from the heat and stir in the Worcestershire sauce, vinegar, salt, pepper, and allspice. Add the onion mixture to the bread crumb mixture.
⢠Add the beef to the onion mixture along with the pork, bacon, eggs, and parsley and mix together with your hands.
⢠Pack the mixture into a 9-by-5-inch (23-by-12-cm) oval loaf or a 9-by-13-inch (23-by-33-cm) shallow baking dish. Bake until an instant-read thermometer inserted into the center of the meat loaf registers 155°F (70°C), 1 to 1¼ hours. Let it cool for about 5 minutes before serving.
This special-occasion dish is pretty, elegant, and delightful. Garnish with a few thyme and rosemary sprigs before you take it to the table. It makes a wonderful Easter meal, served with Potatoes au Gratin ( this page ) and Minty Peas and Carrots ( this page ).
Serves 4 to 6
----
1 (1¾-pound/800-g) rack of lamb
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
10 cloves garlic, smashed
Fresh sprigs thyme and/or rosemary, for serving (optional)
⢠Preheat the oven to 450°F (230°C).
⢠Season the lamb with salt and pepper. Heat the oil in a 12-inch (30.50-cm) cast-iron skillet over medium-high heat. Add the lamb, fat-side down, and cook, searing the bottom and sides of the rack, until browned, about 10 minutes. Turn the lamb fat-side up in the skillet and scatter the rosemary and thyme over the top. Add the garlic to the skillet and transfer it to the oven.
⢠Roast until an instant-read thermometer inserted into the center of the meat reads 130°F (55°C) for medium-rare, about 10 minutes. Let it cool for 5 minutes before slicing the rack into portions and serving. Garnish with a few sprigs of thyme and/or rosemary, if desired.
This is a prairie dish and itâs also a bayou dish. I shot a movie in New Orleans a long time ago. One day we were shooting in the middle of a bayou somewhere when there was a knock on my dressing room door. I opened it, and there was the man on whose property we were filming. He was carrying a huge baking sheet piled high with catfish heâd just caught, cleaned, and fried. I took one bite, and it was so good that I started to cry. I never learned his name, but he was very sweet and gave me his recipe. Here it is.
Serves 8
----
Vegetable oil, for frying
1 cup (160 g) yellow cornmeal
½ cup (60 g) all-purpose flour
3 tablespoons seasoned salt
1 tablespoon garlic salt
½ teaspoon lemon pepper
¼ teaspoon cayenne pepper
Freshly ground black pepper
3½ pounds (1.6 kg) catfish fillets, cut into 8 equal pieces
Salt
⢠Preheat the oven to 200°F (95°C). Pour the oil into a large, deep cast-iron or
Serves 6
----
1 cup (55 g) finely ground fresh bread crumbs (from 2 slices firm white bread)
â cup (75 ml) whole milk
2 tablespoons unsalted butter
1 yellow onion, finely chopped
1 celery rib, finely chopped
1 carrot, finely chopped
3 cloves garlic, minced
2 tablespoons Worcestershire sauce
1 tablespoon apple-cider vinegar
2 teaspoons salt
1½ teaspoons freshly ground black pepper
¼ teaspoon ground allspice
1½ pounds (680 g) ground beef chuck
8 ounces (225 g) ground pork
4 ounces (115 g) bacon (about 4 slices), finely chopped
2 large eggs
â cup (10 g) finely chopped fresh parsley
⢠Preheat the oven to 350°F (175°C) with a rack in middle.
⢠Soak the bread crumbs in the milk in a large bowl.
⢠Meanwhile, melt the butter in a large heavy skillet over medium heat and cook the onion, celery, carrot, and garlic, stirring occasionally, for 5 minutes. Cover the skillet and reduce the heat to low, then cook until the carrot is tender, about 5 minutes.
⢠Remove from the heat and stir in the Worcestershire sauce, vinegar, salt, pepper, and allspice. Add the onion mixture to the bread crumb mixture.
⢠Add the beef to the onion mixture along with the pork, bacon, eggs, and parsley and mix together with your hands.
⢠Pack the mixture into a 9-by-5-inch (23-by-12-cm) oval loaf or a 9-by-13-inch (23-by-33-cm) shallow baking dish. Bake until an instant-read thermometer inserted into the center of the meat loaf registers 155°F (70°C), 1 to 1¼ hours. Let it cool for about 5 minutes before serving.
This special-occasion dish is pretty, elegant, and delightful. Garnish with a few thyme and rosemary sprigs before you take it to the table. It makes a wonderful Easter meal, served with Potatoes au Gratin ( this page ) and Minty Peas and Carrots ( this page ).
Serves 4 to 6
----
1 (1¾-pound/800-g) rack of lamb
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
10 cloves garlic, smashed
Fresh sprigs thyme and/or rosemary, for serving (optional)
⢠Preheat the oven to 450°F (230°C).
⢠Season the lamb with salt and pepper. Heat the oil in a 12-inch (30.50-cm) cast-iron skillet over medium-high heat. Add the lamb, fat-side down, and cook, searing the bottom and sides of the rack, until browned, about 10 minutes. Turn the lamb fat-side up in the skillet and scatter the rosemary and thyme over the top. Add the garlic to the skillet and transfer it to the oven.
⢠Roast until an instant-read thermometer inserted into the center of the meat reads 130°F (55°C) for medium-rare, about 10 minutes. Let it cool for 5 minutes before slicing the rack into portions and serving. Garnish with a few sprigs of thyme and/or rosemary, if desired.
This is a prairie dish and itâs also a bayou dish. I shot a movie in New Orleans a long time ago. One day we were shooting in the middle of a bayou somewhere when there was a knock on my dressing room door. I opened it, and there was the man on whose property we were filming. He was carrying a huge baking sheet piled high with catfish heâd just caught, cleaned, and fried. I took one bite, and it was so good that I started to cry. I never learned his name, but he was very sweet and gave me his recipe. Here it is.
Serves 8
----
Vegetable oil, for frying
1 cup (160 g) yellow cornmeal
½ cup (60 g) all-purpose flour
3 tablespoons seasoned salt
1 tablespoon garlic salt
½ teaspoon lemon pepper
¼ teaspoon cayenne pepper
Freshly ground black pepper
3½ pounds (1.6 kg) catfish fillets, cut into 8 equal pieces
Salt
⢠Preheat the oven to 200°F (95°C). Pour the oil into a large, deep cast-iron or
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