Meatloaf is an intensely personal experience. Every family has a meatloaf recipe that is so dearly loved, it achieves iconic status. This family recipe should not be abridged or changed in any way or else the cook, in self-defense, should consider locking the kitchen door after serving his or her variation. This fall, a recipe for something called a “Meatloaf Cake” got a lot of play in the New York Times. As a lover of many meatloaves, I was quick to cook it up. I served it to Andrew and it was met with a ‘meh’. It was perfectly fine, if cloyingly sweet, and nothing to write home about. Although, had my last name been Romney, I am sure it would have been another experience altogether. It certainly is for one Mitt Romney, for whom it is reportedly the ultimate comfort food, eaten in good times and bad. Meatloaf has that effect on people. It is part memory and part magic meal, conjuring up visions of home and mashed potatoes and green beans. At least that’s the version I cook for the homeless shelter. (http://www.chewingthefat.us.com/2009/11/bacon-and-beef-meatloaf.html) I think if I altered that recipe, the men at the shelter might not welcome me back. So what would possess me to take out my brand new copy of Ina Garten’s “Barefoot Contessa Foolproof” (Clarkson Potter 2012) and, out of all its recipes, choose to make meatloaf?
Caramelized Pineapple - A simple, French-inspired recipe for Caramelized Pineapple yields rich, tropical tidbits. Inspired by Baking Chez Moi by Dorie Greenspan.
13 hours ago