Book Review: The Meatloaf Bakery Cookbook

Ever been to Chicago in January?  If the answer is yes, then you realize why comfort food is so popular in this city.  It's also easy to understand why restaurants such as the Meatloaf Bakery have become Second City favorites!  This Lincoln Park establishment was founded by Cynthia Kallile in December of 2008.  After a successful 25 year career as a corporate PR exec, Kallile decided to venture into the restaurant business.  Building on the early success of her imaginative meatloaf creations, she and her team at the Meatloaf Bakery have grown the business to also include a food truck, the Meatloaf A-Go-Go and also a catering business.  She recently released The Meatloaf Bakery Cookbook - Comfort Food with a Twist and the International Recipe Syndicate had the opportunity to try some of her recipes.

The book begins with a chapter on "making the loaf" where the author recommends the classic meat mix of 80% to 85% lean ground beef complemented by ground pork and/or ground veal.  She also recommends using filler of bread crumbs, crushed butter crackers, or even oyster crackers.  These, along with the key ingredients of parsley, basil, thyme, lemon, and garlic make a solid base that can be used to build a myriad of meatloaf creations.  If you are a vegetarian, don't dismay.  The Meatloaf Bakery Cookbook also includes chapters on meatless loaves and "lite bites" that feature vegetarian specialties, salads, side dishes, and appetizers.

For our review, we chose the Father Loaf, one of the Meatloaf Bakery's classic dishes.  We also tried the Cheesy Taters as they were needed for the garnish of the Father Loaf.  We found the cheesy taters to be smooth and packed with cheddar cheese flavor - a welcome change from plain mashed potatoes.  This dish could stand on its own as a side for any meal.  But when you combine it with the Father Loaf, you have one of the best comfort food combinations around!  The father Loaf itself is HUGE covering a good portion of an entire baking pan.  We thought we would be eating leftovers for a week but when all was said and done it was gone in a single day.  This version of the classic meatloaf had an unbeatable combination of flavors complemented perfectly by a barbecue glaze.  We only tried one meatloaf recipe from the Meatloaf Bakery Cookbook but there were many other recipes that tempted us.  I'm sure we will be trying many other recipes for meatloaves and sauces in the near future.  We give the Meatloaf Bakery Cookbook 4 out of 5 stars.

Acarajé Recipe

The first time that I tried acarajé was at the airport in Salvador, Bahia (located on Brazil's central coast region). 3 ladies wearing traditional Bahian attire (see below) were sitting just outside of the terminal in a make-shift kitchen consisting of a couple of large metal pots, a butane burner and a few coolers. They recommended their acarajé, a specialty of the region. These deep-fried cakes consisting of mashed beans, shrimp, and spices were so good that I found myself ordering them throughout my stay in Salvador. This is a simple recipe. You can form acarajé as cakes or balls depending on your preferred serving size.



Recommended Equipment:
food processor or blender

Ingredients:
1 15oz. can navy beans, drained
1/2 yellow onion, diced
1 Serrano pepper, diced
1 cup of fresh shrimp, chopped
1/2 tspn salt
1/2 tspn black pepper
3 tbsp manioc or tapioca flour
oil for frying

dipping sauce:
3 tbsp olive oil
3 shrimp. finely diced
1/2 yellow onion, finely diced
2 to 3 dried hot peppers
3 tbsp dendê oil (palm oil)
1/4 tspn salt

Preparation:

1. Place the beans, onion, Serrano pepper and shrimp into a food processor and pulse to form a smooth paste.
2. Add salt, pepper, and flour and mix the ingredients until they are well combined.
3. In a medium saucepan, heat the oil for deep frying.
4. While the oil heats up, form the acarajé using your hands. You can form them as balls or paddies - it's up to you. You can even garnish them with small dried shrimp pressed into the pattie if you prefer.
5. Serve hot with dipping sauce.

dipping sauce:

1. In a skillet, heat the olive oil over medium heat.
2. Add the shrimp, onions, and hot peppers.
3. When the onions become clear and translucent, add the dendê oil and salt to the skillet and reduce the heat to simmer.
4. Serve when all of the acarajé are ready.

Brasil [ print this recipe ]

The Homer Simpson: Pink-Sprinkle Mini Donut Recipe

"'Dear Homer, IOU one emergency donut. Signed, Homer.' Bastard! He's always one step ahead." - Homer Simpson. Homer has always known the importance of a good donut, and now that you're making a mini version of his favorite, there'll be plenty to go around!


Recommended Equipment:
Donut pan(s) or electric donut maker

Ingredients:
For Donuts
1 1/3 cups all-purpose flour, sifted
2 tspn baking powder
1/4 tspn salt
1 large egg
1/2 cup granulated sugar
3/4 cup whole milk
3 tbsp vegetable oil
2 tspn vanilla extract

For Icing
1 tbsp whole milk
1 tspn vanilla extract
1 1/2 cups powdered sugar
2-3 drops red food coloring

For Topping
2 ounces multicolored sprinkles

Preparation:

1. If using an electric donut maker, preheat according to manufacturer's instructions.  If using donut pans, preheat oven to 350 degrees Fahrenheit and grease donut pans.
2. In a small bowl, sift together flour, baking powder, and salt.  Set aside.
3. In a medium bowl, whisk together egg and sugar.  Then add milk, oil, and vanilla extract, mixing until thoroughly combined.  Gently stir in the flour mixture, stirring until there are no lumps.If using mini-donut pans:  Carefully fill each donut indentation 3/4 full.  Bake for 7-9 minutes or until a toothpick inserted into a donut comes out clean.  Transfer donuts to a cooling rack and cool completely.  If using an electric mini-donut maker:  Carefully fill each donut indentation 3/4 full.  Bake according to manufacturer's instructions or until a toothpick inserted into a donut comes out clean.  Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
4. Place wax paper under a wire rack to collect any drippings for an easy cleanup.  Then, in a small bowl, whisk together milk and vanilla extract.  Add powdered sugar, whisking until smooth.  Add red food coloring    1 drop at a time, until you reach the desired pink color.
5. Dip the top of each donut into the icing and transfer to a wire rack.  Immediately garnish the tops with the multicolored sprinkles and let set for 5 minutes.  Donuts can be stored in an airtight container for up to 3 days but are best served fresh.

Recipe courtesy of Mini Donuts by Jessica Segarra
 
United States  [ print this recipe for The Homer Simpson: Pink-Sprinkle Mini Donut ]

Æbleskiver Recipe

Æbleskivers are a Danish breakfast delicacy.  Æbleskiver literally means apple slice in Danish, but this dish has evolved to include a multitude of different flavor combinations from sweet including various sugars and fruits to savory with different types of cheeses and meats. 

Recommended Equipment:

stand mixer
Æbleskiver pan (We bought a used cast iron pan on Ebay, you can also buy them new from Aunt Else's Æbleskivers)
chop stick or knitting needle

Ingredients:
2 1/2 cups flour
1 1/4 tspn baking soda
1/2 tspn Kosher salt
3/4 tspn baking powder
2 eggs separated
2 cups buttermilk
1 tbsp vegetable oil + oil to grease  the Æbleskiver pan

Preparation:

1. In a large bowl, mix together the dry ingredients (flour, baking soda, Kosher salt, and baking powder).
2. Separate the eggs.  Set the egg yolks aside.  Using a stand mixer, whip the egg whites until they become fluffy.
3. Gradually mix the dry ingredients in with the egg whites.
4. Mix in the egg yolks, buttermilk, and vegetable oil.
5. Prepare all of the ingredients that you plan to add to the Æbleskivers in advance.  We used diced apple and garnished them with confectioner's sugar and maple syrup.
6. Heat the Æbleskiver pan over medium heat (gas stoves work the best with heavy cast iron pans).
7. Add a teaspoon of vegetable oil to each well in the pan.
8. When the pan is hot, fill each well 3/4 full with the Æbleskiver batter.  Then place a small amount of diced apples (or whatever filling that you want to use) in the center of each well.
9. Using a chop stick or knitting needle, slowly turn the Æbleskiver 1/4 length.  After this side cooks, turn the Æbleskiver another 1/4 turn.  Repeat until all sides of the Æbleskiver are cooked.  The Æbleskiver is done when the chop stick can be inserted into the Æbleskiver and it comes out clean.
10. Remove the Æbleskivers from the pan and dust with confectioner's sugar and top with your choice of fruit, syrup, whipped cream, or other topping.  Serve them hot!

 

Denmark  [ print this recipe for Æbleskivers ]

Bourbon Slush Recipe

Bourbon slushes are a tradition in our family. On Christmas Eve, there is always a big batch on hand as the family gathers. By midnight, the slushes are always completely finished off.

This is a great drink to have on hand throughout the year, however. You can store these in the freezer for months. When guests stop by, you will always have a great drink to serve.

Ingredients:
3 12 oz. cans of lemonade concentrate
5 cups orange juice
2 16 oz. bottles of 7Up
1 fifth of Bourbon whiskey

Preparation:

1. Mix together all of the ingredients.
2. Put in the freezer for at least 24 hours.
3. When you are ready to serve, chip the slush and add to a glass using a large metal spoon.
4. Garnish with a Maraschino cherry.

United States

Mexican Wedding Cookies Recipe

Mexican Wedding Cookies are both sweet and savory and are always one of the many types of cookies that we bake before the Christmas Holiday Season.  Many countries have similar types of cookies and they are known around the World by different names.  Most people agree, however, that whatever you call them they are extremely easy to make.  The dough can be prepared a day or two in advance and can be refrigerated until the time that you are ready to bake.

Ingredients:
1/4 tspn Kosher salt
3/4 cup sugar
1 cup shortening
5 tbsp butter
1/2 tspn vanilla extract
3 1/4 cups winter flour (or all-purpose flour)
1 1/4 cups finely chopped pecan pieces or ground sunflower seeds

Preparation:

1. Using a mixer cream together the sugar, salt, shortening, butter, and vanilla.
2. Add the dry ingredients and mix together.
3. Form dough into a 1 and 1/2 inch diameter log.  Wrap the log in wax paper and refrigerate for at least an hour.
4. Preheat the oven to 350 degrees Fahrenheit.
5. Cut the log into 1/4 inch disks.
6. Place the disks on a lightly greased baking sheet and place on the upper rack of the oven.  Bake for 7 to 8 minutes until the just start to brown on the edges.
7. Let the cookies cool completely and then roll the cookies in a small bowl of confectioner's sugar.
8. Store the Mexican Wedding Cookies in an airtight container.

Mexico  [ print this recipe for Mexican Wedding Cookies ]

Dark Chocolate-Ganache Mini Donut Recipe

There are many flavors of chocolate, ranging from white to milk to semisweet chocolate, but none are as rich - or so decadent - as dark chocolate.  The dark chocolate ganache that glazes these mini donuts is so rich that it can be served to only the truest of chocolate fans!

Ingredients:
for donuts:
1 cup all-purpose flour

1/3 cup cocoa powder, sifted
2 tspn baking powder
1/4 tspn salt
1 large egg
1/2 cup granulated sugar
3/4 cup whole milk
2 tbsp vegetable oil
2 tbsp sour cream
1/2 tspn vanilla extract

for ganache:
3 oz. dark chocolate(at least 60% cocoa), chopped - I used Hershey's Special Dark
1/3 cup heavy whipping cream
2 tbsp granulated sugar
1 tbsp unsalted butter

Preparation:

1. If using an electric donut maker, preheat according to manufacturer's instructions.  If using donut pans, preheat the oven to 350 degrees Fahrenheit. and grease donut pans.
2. In a small bowl, sift together flour, cocoa powder, baking powder, and salt.  Set aside.
3. In a medium bowl, whisk together egg and sugar.  Then add milk, oil, sour cream, and vanilla extract, mixing until thoroughly combined.  Gently stir in the flour mixture, stirring until there are no lumps.
4. If using mini-donut pans:  carefully fill each donut indentation 3/4 full.  Bake for 7 to 9 minutes or until a toothpick inserted into a donut comes out clean.  Transfer donuts to a cooling rack and let cool completely.  If using an electric mini-donut maker:  carefully fill each donut indentation 3/4 full.  Bake according to manufacturer's instructions or until a toothpick inserted into a donut comes out clean.  Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
5. Place chocolate in a medium-sized heatproof bowl and set aside.  Heat the cream, sugar, and butter in a small saucepan over medium heat.  Bring to a boil and immediately pour the boiling cream over the chocolate.  Allow to stand, without stirring, for a few minutes.  Then, stir gently (you do not want to incorporate air into the ganache) with a spoon or whisk until smooth.
6. Allow ganache to cool on the counter for about 10 minutes, stirring as needed, until it cools and slightly thickens.  Place wax paper under a wire rack to collect any drippings for an easy cleanup.  Dip the top of each donut into the ganache and transfer to a wire rack.
7. Let donuts set for 5 minutes and then serve.  Donuts can be stored in an airtight container for up to 3 days but are best eaten fresh.

Recipe courtesy of Mini Donuts by Jessica Segarra

United States  [ print this recipe for Dark Chocolate-Ganache Mini Donuts ]