MY MOTHER'S BELGIAN MEATLOAF
From Ruth van Waerebeek's "Everybody Eats Well in Belgium Cookbook." Ruth call this "My Mother's Meatloaf." She also recommends a variation: adding small cubes of Swiss cheese to the meat mixture, and placing thin slices of smoked bacon atop the loaf while it is baked.
Provided by Belgophile
Categories Veal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 450°F.
- Soak the break in the milk.
- Melt 2 tablespoons of the butter in a medium-sized skillet over medium heat. Add the onion and cook, stirring, for 2 minutes. Add the mushrooms and cook for 5 minutes, then add the garlic, and cook one minute longer.
- In a large mixing bowl, mix the veal with the egg. Use your hands to squeeze the excess moisture out of the soaked break and add the bread to the meat mixture. Add the onion mixture, parsley, sage, salt, pepper, and nutmeg. Finally, add the port and Cognac. Mix everything together until the bread is well worked in and the vegetables and herbs are evenly distributed. The best way to do this is with your hands.
- Cook a small spoonful of the mixture in a hot skillet and taste for seasoning. If you want to serve the meatloaf cold, you will want to add a little extra salt and pepper.
- Brush an ovenproof glass or enamel loaf pan with the melted butter. Shape the meat mixture into a loaf in the pan. Decorate with the sprig of thyme and dot with the remaining tablespoon butter.
- Bake 30 minutes. Reduce heat to 400°F and bake until the meat loaf is cooked through (an instant-read thermometer will register 150 to 160°F), about 15 minutes more. Remove from the oven and let rest for 5 to 10 minutes before serving.
Nutrition Facts : Calories 493.4, Fat 28.1, SaturatedFat 13.9, Cholesterol 270.7, Sodium 813.5, Carbohydrate 8.4, Fiber 1.1, Sugar 2.6, Protein 48.5
SHRIMP CROQUETTES (CROQUETTES DE CREVETTES)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 45m
Yield 16 croquettes
Number Of Ingredients 17
Steps:
- Peel and devein the shrimp. Chop them finely. There should be about two cups. Set aside.
- Melt the butter in a saucepan and add the onion. Cook until wilted, stirring with a wire whisk. Add three tablespoons of the flour and the paprika, stirring. Add the milk and shrimp liquid, stirring rapidly with the whisk.
- When thickened and smooth, continue cooking about two minutes. Add the chopped shrimp, egg yolks and sherry. Cook briefly about 30 seconds, stirring.
- Add half of the bread crumbs, salt and pepper to taste and the cayenne. Blend well. Let stand until thoroughly cooled.
- Divide the mixture into 16 equal portions. Shape each portion into a ball. Roll the balls in the remaining one-quarter cup of flour. Mold them into the desired form: spheres, cylinders, pyramids or flat cakes.
- Beat the egg with the water. Roll the croquettes in the egg mixture and then in the remaining bread crumbs. Press to help crumbs adhere. Shake off excess.
- Heat the oil for deep frying. Add the croquettes a few at a time and cook about four minutes or until golden brown. Serve, if desired, with Newburg sauce.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 2 grams, Sodium 306 milligrams, Sugar 2 grams, TransFat 0 grams
SHRIMP CROQUETTES
This is from a very nice Restaurant called "The French Hen". The recipe does not give the bag size of the shrimp. You would just have to use your own judgement on this one.
Provided by Gingerbear
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix all ingredients together and make patties.
- Bread with standard breading (flour, egg, breadcrumbs).
- Pan fry.
Nutrition Facts : Calories 194.9, Fat 8.4, SaturatedFat 2.5, Cholesterol 45.8, Sodium 398.5, Carbohydrate 22.9, Fiber 2.1, Sugar 4, Protein 7.9
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- melt 1 tablespoon of the butter in a medium-size saucepan over medium heat. add the onion and cook, stirring, until translucent but not browned, 2 to 3 minutes.
- strain the broth through a sieve and discard the solids. return the broth to the saucepan and heat over low heat. add the shrimp and poach for 3 minutes.
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