A very Merry BarufFeast

Hey readers,

I'm sorry that I've been so delinquent in posting this (long overdue) summary of the December BarufFeast!

It was really a meat 'n potatoes kinda night. But not just ANY meat 'n potatoes kinda night... one with ZING!

[Guest list: Danielle Grodanz, Steven Redel, Jordan Katz, Jennifer Zayas and Amy Quan]

Appetizer: Lemon Hummous and pita
Main course: Mamma's Meatloaf, Smashed potatoes and
Sides: Roasted whole vegetables and smashed potatoes
Dessert: New york style individual cheesecakes with cranberry topping; Cranberry and white chocolate chip cookies







Main course disclosure: Mamma B/Grandmom's meatloaf. The recipe, in its entirety, should I disclose it here, would be grounds for my own execution at the hand of my mother. However, if I were to disclose it, I would do so Italian-style, strategically leaving out at least one critical ingredient to ensure that you would have to return to BarufFeast to get the exact same meal again, frustratingly unable to make it yourself with the recipe provided.

Meatloaf: Veal/Pork/Beef trio, quantity depends entirely upon how much you want to make. For each pound of meat, 1 egg and 4 slices of white bread and 1/2c of grated cheese (I use Romano cheese). Add salt and pepper to taste.

Microwave a really small piece to make sure it tastes how you want it.

Form into a loaf shape and then...

...off to the oven: Put a meat thermometer so it lands in the center of the loaf. Cook at 400 degrees until the center reaches 145 degrees (Fahrenheit). Ensure that the top is crispy before removing from the oven. Allow to sit for about 10 minutes.


Slice and serve

Smashed potatoes: Bake 12 potatoes in an oven completely until they are soft enough to squish with a fork. Simmer thyme, rosemary and salt in approx 1/8 pound of butter. Add the mixture to the smashed/squished potatoes. Add 2% milk until it reaches desired texture.












Roasted veggie plate: pick your favorite root veggies. Mine are parsnips, pearl onions, brussel sprouts, garlic, shallots and beets. Chop them until all veggies are approximately the same size (no need to cut pearl onions, they're so small!). Cover the root veggies with your choice of spice. I used rosemary and salt and olive oil. Broil until tops are browned, then flip the veggies once, and broil until the tops are brown again. Then, they're done!

Remember that the broiler and the oven can be "run" at the same time, but the oven gets to about 500 degrees when the broiler is on. So consider cooking more than one thing at the same time, or overlapping a little bit to improve your timing.


Dessert: You'll have to ask Amy and Danielle, the dessert masters this month!









Thanks for reading! Until February, my friends.