Flour tortillas

January 6, 2014 · Posted in Recipes 

Some cool recipes images:

Flour tortillas
Image by Burger Baroness
They are a little thick but they are so good.

Recipe from here http://homesicktexan.blogspot.com/2007/03/and-end-to-my-quest-flour-tortillas.html

Tuscan Meatloaf with Mushroom Sauce & Potatoes
Image by sweet mustache
The original recipe was from the New York Times magazine and I got it from www.simpleyrecipes.com

2 oz dried wild mushrooms
1 lb lean ground beef (I used ground sirloin)
1 tbsp milk
One 2-inch square of white bread, no crusts
1 tbs finely chopped yellow onion
1 tsp salt
Freshly ground black pepper
2 tbsp chopped prosciutto or unsmoked ham
1/3 cup freshly grated Parmesan cheese
1/4 tsp minched garlic
1 lightly beaten egg yolk
1/2 cup unflavored bread crumbs
4 tbsp tomato paste
2 tbsp vegetable oil
1 tbsp butter
1/3 cup dry white wine

Soak the mushrooms in two cups of lukewarm water fo half an hour or more.

In a bowl, break up the beef with a fork. In another small bowl, combine the milk and bread and mash until creamy. Add the milk and bread to the meat, along with the onion, salt, pepper, prosciutto, cheese and garlic. Mix throughly by hand. Mix in the lightly beaten egg yolk. Shape meat into a firm, round ball; then roll this into a salami-like loaf about two and a halfinches thick. Tap with your palm to drive out any air bubbles. Roll the loaf in the bread crumbs until evenly coated.

Drain the mushrooms (reserving the soaking water) and rinse them several times in clean, cold water. Roughly chop the mushrooms and set aside. Strain the soaking water through a sieve lined with a paper towel. Whisk in the tomato paste and set aside.

Heat the butter and vegetable oil in a heavy pan just big enough to hold the loaf. Brown the meat on all sides over medium heat. Add the wine and boil until reduced by half. Turn the heat to medium-low and add the chopped mushrooms. Add the tomato paste mushroom water mixture. Cover and cook at a simmer for 30 minutes, turning meat once or twice.

Remove meat and let rest at least 10 minutes before slicing. Serve with the mushroom sauce.

I think this is the best meatloaf I’ve had, and that is even without the sauce which is quite good. The mushrooms themselves, I could take them or leave them as they were kind of chewy.

Using the mushroom water is the key to the sauce as it gives it a great mushroom flavor

Changes I made
I used 1/4 cup pre-grated Parmesan instead of the 1/3 cup fresh.

I used garlic powder instead of fresh garlic.

I used dried, minced onion instead of fresh.

I used 100% wheat bread instead of white bread, and I used closer to 4 tbs milk.

For the mushrooms I used dried Shitake mushrooms.

The potatoes are some leftovers from last weekend I had frozen.

Polenta Pizzas
Image by divadea

Slice polenta about 1/4 to 1/8 inch thick.
Sprinkle with olive oil.
1. Spaghetti sauce (I used Seeds of Change organic garden vegetable sauce – OMG it is so good), mushrooms, a tiny bit of parmesan, would have added black olives if I had any
2. Fresh salsa made of tomato/pepper/onion, cilantro, garlic powder
3. Pesto (I used jarred, but fresh made would be better), fresh sliced tomato

Bake at 350 for about 25 minutes.

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