Beard Finalists, Tom Colicchio and Suzanne Goin, Share Meatloaf and Mushroom Frittata Recipes
At an upscale restaurant in Scotland, my crazy husband ordered haggis. Everyone told him that was like scoring a seat at Mario Batali's table and ordering a hot dog. Of course he reasoned that if one wants the best hot dog in the world, why wouldn't one order it from Mario Batali? Besides, one apparently can't get authentic haggis in the U.S. since the USDA has declared it "unfit for human consumption" and since it's illegal to sell sheep lungs here. (Whew. Sigh of relief. I bet I'd be asked to make it at home.)
For some reason, it strikes me that getting a meatloaf recipe from a Beard finalist is sort of like his ordering haggis. But a great meatloaf recipe is so truly satisfying. Especially for me with a side of mashed potatoes and little petite sweet green peas. And don't forget next-day meatloaf sammys! So with that in mind, here's the famed Tom Colicchio's meatloaf. And it supposedly serves four for under $10.
Tom Colicchio's Meatloaf
Ingredients:
1/2 medium yellow onion, diced
1 tbsp. extra-virgin olive oil
1 garlic clove, minced
2 lbs. ground beef (85% lean)
2 large eggs
3/4 cup fresh bread crumbs
1 tbsp. chopped fresh oregano, or 1/2 tbsp. dried oregano
2 tbsp. Dijon mustard
2 tsp. kosher salt
1 tsp. freshly ground black pepper
2 tbsp. ketchup
Directions:
1. Preheat oven to 350 degrees.
2. In a skillet over medium heat, saute the onion in the oil until golden. Add the garlic and saute for 1 to 2 minutes (be careful not to burn the garlic). Remove from heat and set aside to cool.
3. In a bowl, combine beef, eggs, onion, bread crumbs, oregano, mustard, salt and pepper. Form a loaf (approximately 7 x 5 x 3 in. in size) and place it in a roasting pan. Cover the loaf evenly with the ketchup. Bake loaf for about 1 hour, until it reaches an internal temperature of 145 degrees. Remove and allow to rest slightly, then cut into 1/2-in. slices.
Keep reading to get Suzanne Goin's Mushroom Frittata recipe, which also serves four for under $10.
--Sweet B
(photo courtesy of tomcolicchio.net)
Suzanne Goin's Mushroom Frittata
Ingredients:
1 tbsp. extra-virgin olive oil
2 tsp. butter
3/4 cup wild mushrooms, chopped into bite-size pieces
1/4 cup sliced green onions
1 tsp. fresh thyme
5 egg whites, beaten
2 tbsp. each chopped fresh herbs (such as chives, parsley, and chervil)
Squeeze of lemon
Directions:
1. Heat oven to 350 degrees. Heat oil on high in a 6-in. cast-iron skillet for 2 minutes. Add butter. When the butter foams, add mushrooms. Season with salt and pepper and saute for 5 minutes. Reduce the heat to low and add onions and thyme; saute for 2 or 3 minutes. Stir in egg whites with spatula until eggs start to set.
2. Transfer skillet to oven and bake for 5 minutes, until golden. Sprinkle with remaining herbs and lemon juice. Cut into wedges and serve.
--Sweet B
Marco on May 12, 2009 at 11:04 AM
Tom's meat-loaf is very similar to my mom's.
Only we use half and half ground beef and veal and I like put bacon on top - who is surprised? ;)
Haggie on May 12, 2009 at 04:51 PM
Those are two completely generic recipes for those dishes.
Zzzzzzzzzzzzzz
Bianca on May 13, 2009 at 08:25 AM
A 6 inch frittata for FOUR? I don't think so. My husband and I had a Cooks Illustrated fritatta last night designed for 2 people and that one was a 10 incher.