Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Fancy Meatloaf and Double Good Blueberry Pie. Enjoy!

LAYERS OF LOVE CHOCOLATE BROWNIES

This is from FamilyTime, and begins, “Love will follow you after you try this recipe....At least chocolate-lovers will follow you!”

Serves: 16 brownies; Prep Time: 10 minutes; Cook Time: 35 minutes

View this online here.

Ingredients

3/4 cup all-purpose flour

3/4 cup NESTLÉ ® TOLL HOUSE ® Baking Cocoa

1/4 teaspoon salt

1/2 cup (1 stick) butter, cut in pieces

1/2 cup granulated sugar

1/2 cup packed brown sugar

3 large eggs, divided

2 teaspoons vanilla extract

1 cup pecans, chopped

3/4 cup NESTLÉ ® TOLL HOUSE ® Premier White Morsels

1/2 cup caramel ice cream topping

3/4 cup NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels

Directions

Preheat oven to 350° F. Grease 8-inch-square baking pan.

Combine cocoa, flour and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle pecans and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.

Bake for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.

FANCY MEATLOAF

This comes from Sam Sifton in The New York Times cooking e-newsletter. The recipe begins, “I was invited to cook dinner for Nora Ephron.’ As was wont to happen at one point in New York. Back in 2009, Sam Sifton was invited to a potluck in which “guests were meant to bring food inspired by Ephron’s career or by the woman herself.” He drew meatloaf, a dish she was known for. Here, in this recipe adapted from Gourmet, he pairs beef, veal, pancetta and Parmesan. The end result, he described, as ‘luxurious.’ And what did Ms. Ephron think? She called it ‘remarkable.’”

Yield: Serves 6 to 8; Time: 80 minutes.

This was featured in “Potlucky” and can be viewed online here.

Ingredients

1/2 loaf Italian bread, crust removed, torn into small pieces (about 2 cups)

1 cup whole milk

1 pound ground beef

1 pound ground veal

2 large eggs, scrambled

4 ounces thinly sliced pancetta, chopped

3/4 cup grated Parmesan

1 bunch parsley, cleaned and finely chopped (about 1 cup)

2 teaspoons grated lemon zest

Kosher salt

Freshly ground black pepper

1/4 cup extra-virgin olive oil

1/4 cup butter

1 cup dry white wine

Preparation

Heat oven to 375 degrees. Soak bread in milk for 10 minutes.

Mix beef, veal, eggs, pancetta, Parmesan, parsley and lemon zest in a large bowl. Season liberally with salt and pepper. Squeeze the bread to remove excess milk, then chop and add it to the meat. Mix gently until well combined, but do not overmix. Transfer onto a board and shape into a fine meatloaf, shy of a foot in length and 4 inches across. Loosely cover and refrigerate for 15 minutes.

Heat oil and butter in a large, ovenproof skillet over medium-high heat. Add meatloaf and sear without moving it until it is browned, about 5 minutes. Carefully slide a spatula under the meatloaf, then gently use another spatula to help turn it and brown the second side, again without moving it for 5 minutes. Transfer to a plate.

Pour out all but 2 tablespoons of the fat, return skillet to the stove and raise heat to high. Add wine and deglaze pan, scraping up browned bits stuck to it with a wooden spoon. Return meatloaf to the skillet and then transfer to the oven, basting occasionally with the pan juices, until a meat thermometer inserted into the center of the loaf reads 150 degrees, about 25 minutes.

Transfer the meatloaf to a platter and let stand, tented with foil, 10 minutes. Slice, pour the pan juices over the top and serve.

SLOPPY JOES

This is from Andrea Strong in The New York Times cooking e-newsletter. The recipe begins, “Some foods are memory triggers, meals that send you back to long-forgotten moments in your life. The sloppy Joe sandwich is one such time machine.

“This version is an adaptation of one developed by Chris Gesualdi, the chef at TriBakery in Manhattan. It's a tribute to the one his mother, Rose, used to make for him as a child, and it is perfect: a sweet and spicy hill of thick sautéed ground beef spilling out of a toasted homemade kaiser roll. He tops his with melted cheddar, and that can't be a bad thing. All in all, it is a terrific antidote to adulthood.”

Yield: 12 servings; Time: 1 hour 20 minutes.

This was featured in “An Ode to Sloppy Joe, a Delicious Mess”, and can be viewed online here.

Ingredients

2 tablespoons olive oil

1 cup finely diced onion

1 teaspoon minced garlic

2 pounds lean ground beef

1 cup tomato paste

2 3/4 cups tomato puree

1/2 teaspoon chili powder

1/2 teaspoon Tabasco sauce

1 teaspoon pureed canned chipotle in adobo

1 bay leaf

12 kaiser rolls or hamburger buns

12 slices cheddar cheese (optional)

Preparation

In a large skillet over medium heat, warm oil, and saute onions until translucent, 5 to 6 minutes. Add garlic, and saute for 30 seconds. Add ground beef, and saute until well browned, 15 to 20 minutes.

Add tomato paste, tomato puree, chili powder, Tabasco, chipotle and bay leaf. Stir until blended. Raise heat to bring to a boil, then reduce heat to low. Simmer mixture, stirring occasionally, until thick enough to spread on a sandwich, about 45 minutes.

To serve, heat a broiler. Slice the rolls open and place them under the broiler until lightly toasted, turning as necessary. Ladle about 1/2 cup onto the bottom of each roll, and top with cheddar cheese to taste. Return bottom halves to the broiler until cheese just melts. Top with the remaining halves, and serve immediately.

TURKEY BURGER

This comes from Martha Rose Schulman in The New York Times cooking e-newsletter. The recipe begins, “Turkey burgers are much leaner than hamburgers, but they can be dry and dull. Moisten them by adding ketchup and a bit of grated onion to the ground turkey — or mayonnaise and a bit of mustard. The idea is to emphasize condiments, and keep the turkey moist.”

Yield: 4 burgers; Time: 30 minutes

The recipe was featured in “6 Food Mistakes Parents Make” and can be viewed online here.

Ingredients

For the Burgers:

1/2 medium onion

1 pound lean ground turkey

1 tablespoon Worcestershire sauce

2 tablespoons ketchup

3/4 teaspoon salt

Freshly ground pepper to taste

4 hamburger buns, preferably whole wheat

1 tablespoon canola oil, or use pan spray

For Serving:

Sliced tomato

Sliced onion

Iceberg lettuce

Pickles

Sliced red pepper

Ketchup and mustard

Preparation

Grate the onion on the fine holes of a grater. You should have about two tablespoons of grated onion (and a lot of juice, which you can discard). Place in a bowl with the ground turkey, Worcestershire sauce, ketchup, salt and pepper. Using a fork, mix together well. Shape into four patties — the mixture will be quite moist — and press the patties into 1/2-inch thick rounds.

Heat the canola oil in a nonstick griddle or large nonstick frying pan over medium-high heat. (Alternately, spray the griddle or pan with pan spray.) When you can feel the heat while holding your hand just above griddle or pan, cook the patties for five minutes on each side. Serve on buns, with the condiments of your choice.

DOUBLE GOOD BLUEBERRY PIE

This comes from the infamous long-since-forgotten emailing list.

Ingredients

3/4 c. sugar

3 tbsp. cornstarch

1/8 tsp. salt

1/4 c. water

2 c. blueberries

1 tbsp. butter

1 tbsp. lemon juice

2 c. blueberries

1 baked 9 inch pie shell

Sweetened whipped cream

Directions

Combine sugar, cornstarch and salt in saucepan. Add 2 cups blueberries and water. Cook over medium heat, stirring constantly until mixture boils, thickens and is clear. Add butter and lemon juice. Cool. Place 2 cups blueberries in pie shell. Top with cooled mixture. Chill. Garnish with whipped cream.

CHUNKY PIZZA SOUP

This also comes from the infamous long-since-forgotten emailing list.

Ingredients

1 tb Oil, vegetable

1 Onion, chopped small

1/2 c Mushrooms, sliced

1/4 c Green peppers, slivered

1 c Tomatoes, undrained

1 c Stock, beef

1 c Pepperoni, thin sliced

1/2 ts Basil, dried

1 c Cheese, mozzarella shredded

Directions

Preheat oven broiler. Heat oil over medium heat, stirfry onion, mushroom and green pepper till soft, not browned. Add tomatoes, stock, pepperoni and basil, cook till heated through. Ladle soup into ovenproof bowls and sprinkle with cheese. Broil till cheese melts and is bubbly.