So, this morning, I got a while hair up my rear. Whilst thinking about making waffles for breakfast, I looked in my pantry and spied a jar of peanut butter, a can of Spanish peanuts in their skins, and a box of Dark Hershey’s cocoa. Reese’s peanut butter cups jumped to mind.
The choice of peanut butter is important in this recipe. Don’t go for the extra cheap peanut butter that has no flavor. Since the recipe has Spanish peanuts, you will want to use creamy style peanut butter, Jif is my favorite.
A lot of people don’t like meatloaf. I don’t blame them, I hated meatloaf as a child because it was bland and the only thing that was even a tiny bit tasty was the dried ketchup on the top. That all changed when I went to dinner with a friend who raved about the meatloaf and Cowboy salad. I tried it, and I was a convert.
What made this meatloaf different was that it was spicy, and it had little pieces of vegetable inside. I loved it. The restaurant is long gone, but the meatloaf is here to stay.
Of course, the best thing about meatloaf is the sandwiches the next day. Some people heat up the meatloaf, some people, like me, do not. For me, there’s nothing better than a thick slice of cold meatloaf on a slice of crusty sourdough bread, slathered with mayonnaise.
This is fast becoming a staple Thanksgiving dessert. I don’t like pumpkin pie, and mince-pie is wonderful for Christmas, so this has the one for this holiday. It’s very simple to make with only a few ingredients that you probably already have on hand.
You will want to use Panko bread crumbs, because they are large and very dry. Broken up bread will not absorb enough of the juices to make a nice top on this. Breadcrumbs that come in a can will not work either, as they are too small, and you would just have a cranberry pudding instead of a Brown Betty.
If you like to add things to your cranberry sauce, like pineapple or nuts, you could easily add them to this recipe as well.
Well, I guess The Good Plate is “poopular” because our old host said we were too busy, so we moved to a new host. Lots of things happened while we were away, and I’ll have to get you all caught up.
We had a wonderful Halloween, and quite the turn out. I was sick all that week, but I still made Halloween happen. I cut my hair, and you can see in this photo that I look a little pale. I was still sick.
But, enough about me, let’s talk about food! It’s been very cold lately, and I don’t like sending Spane off to school without a warm breakfast. When he was a toddler, his favorite breakfast was Grape-nuts and milk warmed up, softened, in the microwave. I don’t like hot cereal, so I never tried it. Well, after I doctored it up, it was very good. You have to try this!
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When the stars make you drool
Joost-a like pasta fazool (Pasta Fagioli)
When you dance down the street
With a cloud at your feet, you’re in love
When you walk in a dream
But you know you’re not dreamin’, signore
‘Scusami, but you see
Back in old Napoli, that’s amore
We all remember Dean Martin singing That’s Amore, either on television if you’re old enough, or in the movie Moonstruck, if you’re not. It was raining here today in Glendale, and I had a PTA meeting to go to, so I thought that soup would be an excellent idea.
I have a wonderful book, The Mafia Cookbook, where I know I can get very authentic Italian recipes. This soup can either be an appetizer, having very little meat, as it is in the book, or you can add meat like I did and have a full filling meal.
When I was in grammar school at Cheremoya Avenue Elementary School in Hollywood, California, about once every two weeks we had Hamburger Gravy and Mashed Potatoes. I really loved that dish, it was my favorite. All the other stuff was pretty bland, and actually kind of nasty, especially the paper thin cheeseburgers. For years and years, I have been trying to replicate the special taste of that gravy, and have been pretty much successful.
Years ago, when I first met Chef John Farion, he treated some friends and I to dinner at another chef’s restaurant on Melrose . I ordered the filet mignon with blue cheese sauce. It was truly fantastic, and I have been pairing blue cheese with beef ever since. I guess I’m not the only one, even Carl’s Jr. now has a steakhouse burger featuring blue cheese.
I get my blue cheese at the Armenian stores, for several reasons, 1) because the cheese is of a superior quality, 2) because it is much less expensive than the major chain supermarkets, and better quality. I just bought a half a pound brick a few days ago, and it was sitting in the cheese drawer waiting to be the star of some dish.
I had an epiphany! Why not make hamburger gravy and add blue cheese at the end? I tried it, and it was, well, fantastic! This was much, much better than the gravy I had had when I was a child. Now, just because Spane gave it a big thumbs up, I can’t guarantee that every child will like it as much as we did.