Turkey Meatloaf with Spicy Tomato Jam

         Ground turkey is not my favorite protein, not by a long shot. But I know many people adore the stuff. For its low fat, high protein content, it’s hard to beat.  The difference between it and ground beef is startling.  A mix of dark and white ground turkey saves 154 calories and 20 grams of fat over an identical sized serving of beef.  My problem is that most of the time I don’t think ground turkey holds a candle to the flavor of its alternative.  The exception that proves the rule is this incredible meatloaf.  It’s full of flavor in the loaf itself with its layer of shitake mushrooms and roasted red peppers.  And then there’s the incredible Spicy Tomato Jam that tops it. So good! And it looks as good as it tastes.  Altogether this is well worth cooking. I’d even go so far as to say I might serve it to guests.  Although I’d really rather have extra leftover because I love a great meatloaf sandwich and this meatloaf makes a great one.

Eric Ripert’s Striped bass in Savoy cabbage with Bacon-Butter sauce

The dish and the Chef who invented it, Eric Ripert.

         I love it when Eric Ripert comes on the Today Show and performs his wizardry with fish.  I’ve featured one of his Today Show recipes before and it was a snap to make.  Of course, Chef Ripert manages to cram the entire cooking process into a fast-paced television segment.  This one clocked in at 3 minutes and 40 seconds.  I wish I could tell you that the dish actually came together that quickly.  But it doesn’t.  It takes about 45 minutes to make.  The results, however, are well the effort. The deliciously simple white flaky fish is perfect partner for the leafy green cabbage and the crisp Bacon and butter sauce.  And besides I think it’s the closest I am going to get to sampling Chef Ripert’s cuisine any time soon.