I'd like to continue on offering a makeover of a classic American comfort food, meatloaf and translate it for breakfast. Instead of using 100% ground beef, let us use half breakfast sausage that we made in the last post and use ground beef for the other half. If we want to go all out let us grind our own which is superior for pre-ground meat. We can even add some ground bacon to add an element of smokiness. I want to add some whole eggs to the mix along with some diced peppers and onions reminiscent of a western omelette. When I make my meatloaf or meatballs, I first add milk and eggs to bread cubes, a technique called a "panade". This addition does a couple of things, first it acts as a binder holding everything together. Second, it helps the meatloaf hold on to moisture better creating a moist interior that resists shrinkage. Finally we need a great top crust. How about shredded cheese and potatoes? I can hardly wait!
5. Press 1/2 of the meatloaf into a 9 by 9 inch pan. Press the eggs into the mixture and cover with the rest of the mixture. Top with the shredded potatoes, then the cheese and the rest of the parmesan.
6. Bake at 350 degrees until done and the top crust crispy. Let cool and cut into piec
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How does a good chef think? What is the creative process a
chef uses to come up with new and exciting dishes? What do I need to know to enable that creative process? These are the questions I want to explore in this series of articles. As a chef and an avid cookbook collector I am drawn towards
ideas and techniques of cooking rather than just a collection of recipes. I believe to grow as a chef, I need to continually learn and hone new techniques along with perfecting each technique I use every day. Whenever I go to a restaurant, whether fine dining, neighborhood pub, avant garde, or even fast food, I continually ask myself how can I do this better, what works and more important, what doesn’t? Feel free to send me comments, ask questions. Together, we can explore and make creative cuisine.
Spending almost thirty years in the computing field, I was able to travel experiencing a wide variety of tremendous cuisine. First I became a foodie, and when the opportunity arose, I was able to attend culinary school following my passion. I work as a part-time private chef and volunteer time at the community café in North Bend Oregon providing affordable meals in a restaurant setting to my community.