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Featured Cookbook
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Hazelnut Grouper
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Dungeness Crab Summer Rolls
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50's Meat Loaf and Toasted Scallion Mashed Potatoes
Book Description
A cookbook based upon the popular PBS series "Chef Harry & Friends", now in its third season. A unique cookbook that offers more than just recipies, but an intimate look at the lifestyle and personalities of his celebrity guests from Coolio to Linda Hamilton. Beautifully photographed
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Star Grazing
Authors: Harry Schwartz
Date: July 2000
ISBN: 0970098901
Publisher: Bonus Books
Paperback
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Servings: 8
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The Meat Loaf
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1 1/2 pounds lean ground pork
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1 1/2 pounds ground veal
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3 large eggs
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1 cup breadcrumbs
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2 cups corn kernels, drained
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2 tablespoons Worcestershire sauce
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1/8 cup steak sauce of choice
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Salt and pepper to taste
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The Mashed potatoes
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5 large baking potatoes
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1 1/2 sticks unsalted butter
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1 cup fresh scallions, chopped
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1 cup heavy cream
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Salt and white pepper to taste
The Meat Loaf
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Preheat oven to 325 degrees.
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Have all ingredients at room temperature and mix together well.
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Form a loaf on a greased and sided baking pan.
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Bake in preheated 325 degree oven until cooked through, about 2 hours. Test with meat thermometer if there is any question as to doneness. This makes a generous loaf. It is excellent cold, sliced, and made into sandwiches the next day.
The Toasted Scallion Mashed Potatoes
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Peel the potatoes and cut into large chunks. Boil potatoes in lightly salted water until tender and easily pierced with the tip of a knife. Drain.
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Heat the butter in a saute pan over medium-high heat and stir in the scallions. Sauté the scallions until toasted.
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With an electric beater, beat the butter and scallions into the potatoes and continue to beat, while adding cream in a stream. Season with salt and pepper and whip until smooth and fluffy. Potato recipe can be placed in a casserole and kept covered in a warm oven until ready to serve.
More From This Book:
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Hazelnut Grouper
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Dungeness Crab Summer Rolls
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50's Meat Loaf and Toasted Scallion Mashed Potatoes
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