In memory, one of the first “American” foods I came to love was frozen, microwaveable salisbury steak, of course eaten with rice and kimchi. And, shortly following that discovery, I also came to love a similar meat mound food – meatloaf. Being an immigrant kid, eating foods like salisbury steak, meatloaf, and pizza made me feel more American (read: normal). I’ve obviously come to love ethnic foods of all kinds, especially Korean, but something about meat and potatoes is comforting. And, perhaps that makes me an American (read: American).
Here is an adapted recipe from Smitten Kitchen’s physical cookbook. She turns the meatloaf into large meatballs.
Tomato-glazed Meatloaves with Brown Butter Mashed Potatoes
- 4 teaspoons olive oil
- 1/4 cup tomato paste
- 2 tablespoons cider vinegar (I found the glaze a little too vinegary, so you can opt for less)
- 2 teaspoons honey
- 2 teaspoons dijon mustard
- 1/4 teaspoon salt
combine glaze ingredients in a small saucepan, and simmer, whisking constantly, for 2 minutes. set aside.
- 2 slices sandwich bread
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 1 medium stalk celery, finely chopped
- 1 medium carrot, finely chopped
- olive oil for cooking the vegetables
- 1 teaspoon table salt, plus more for the vegetables
- freshly ground black pepper
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dijon mustard
- 2 tablespoons worcestershire sauce
- 1 jalapeño (optional) – I added this to the recipe because I always prefer a little kick.
preheat your oven to 350 degrees. tear the bread into chunks and then blend in a food processor into breadcrumbs. place the breadcrumbs in a large bowl. add onion, garlic, celery, and carrot to the food processor, and pulse until finely chopped.
heat large skillet over medium heat. once the skillet is hot, coat the bottom with olive oil, and heat the oil for a minute. add the vegetables. season with S&P and cook, stirring frequently, until they begin to brown – about 10-15 minutes.
add cooked vegetables to the large bowl with breadcrumbs, then add remaining ingredients. stir the ingredients with a fork. with wet hands, from the mixture into twelve 3 inch meatballs, each will weigh about 4 ounces.
in a baking dish, space meatballs so they are not touching. brush each meatball with the tomato glaze and bake for about 20 minutes.
Brown Butter Mashed Sweet Potatoes
- 2 pounds sweet potatoes – about 4 medium potatoes
- 4 tablespoons unsalted butter (1/2 stick – the recipe calls for one stick of butter)
- 1 cup buttermilk (I found my mashed potatoes a bit thinner than I would like, feel free to add less)
- 1-2 teaspoons table salt
- freshly ground black pepper
place potatoes in a medium saucepan, and cover with cold water. bring to a boil over high heat, and then reduce to a simmer. cook for 20-30 minutes; potatoes are ready when a paring knife can be inserted into the center with little resistance. drain potatoes, and wipe pot dry.
peel the potatoes – hold a potato with a pot holder in hand and use a paring knife in the other hand. the potato should easily slip out of the sweet potato skin. place potatoes in the pot and mash. add butter, buttermilk, salt, and pepper to taste.
Recently, I had my first pizza in San Francisco at Beretta, where their Margherita Pizza with buratta was pure simple bliss. What left me ruminating about that meal, though, was their panna gelato with olive oil and sea salt. I was reminded of a dessert in Bilbao, Spain where olive oil, salt, and dark chocolate gelato were combined in a surprising, almost sinfully decadent way. I decided I needed to make a dessert with olive oil. I’ve seen recipes for olive oil loaves, but I wanted to combine it with chocolate. Again, I adapted a recipe from the SK cookbook. The tartness of blackberry/grapefruit with the cold creamy white chocolate and a hint of olive oil was exactly what I was craving.
White Chocolate Pudding with Blackberry-Grapefruit-Honey-Olive Oil Puree
White Chocolate Pudding
- 3 tablespoons cornstarch
- 1 tablespoon sugar
- 1/4 teaspoon table salt
- 2 1/4 cups whole milk (I used part half&half and part almond milk)
- 4 1/2 ounces white chocolate (do yourself a favor and get a high quality bar of white chocolate, not the cheap nestle chips stuff)
- 1/2 teaspoon of vanilla extract
combine the cornstarch, sugar, and salt in a saucepan. before turning on heat, slowly whisk in the milk, and incorporate the dry ingredients. turn on heat low-medium, stirring as necessary. use a whisk as necessary to get rid of lumps. after 15-20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. continue stirring for about 2-4 minutes, until the pudding is smooth and thickened. remove from heat and stir in vanilla. chill in fridge for at least an hour.
- 1/2 cup fresh blackberries
- 1 small grapefruit squeezed (1/2 large grapefruit)
- 1 tablespoon of honey (heat in microwave to make it easier to incorporate)
- pinch of salt
- 1 tablespoon of olive oil
place all ingredients in a food processor and puree until all the ingredients are incorporated. chill in the fridge with the pudding. when serving, put a couple spoonfuls of the puree on top of the pudding.