Month: November 2016

5 slices bacon, diced
1 large white or yellow onion, diced
30g (1/4 cup) all-purpose flour
500ml (2 cups) chicken stock
500ml (2 cups) milk, warmed
700g potatoes, peeled and diced
125g (1 cup) shredded sharp cheddar cheese
250ml (1/2 cup) plain Greek yogurt or sour cream
1 tsp salt, or more to taste
1 tsp freshly-cracked black pepper
optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream

Heat a large stockpot over medium-high heat. Add diced bacon and cook until crispy, stirring occasionally. Transfer the bacon to a separate plate, using a slotted spoon.

Add onion and saute for 5 minutes, stirring occasionally, until soft. Sprinkle the flour on top of the onion, and stir until combined. Saute for an additional minute to cook the flour, stirring occasionally. Then stir in the chicken stock until combined. Stir in the milk and potatoes until combined. Continue cooking until the mixture reaches a simmer, but is not boiling.

Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn. (The smaller you dice your potatoes, the faster they will cook.)

When the potatoes are soft, stir in the cheddar cheese and Greek yogurt (or sour cream), salt, pepper and cooked bacon bits. Taste and see if it needs more salt or pepper or cheese.

Serve warm, garnished with desired toppings.

65g (1/2 cup) dry breadcrumbs
120ml (1/2 cup) milk
1 medium yellow onion, coarsely chopped
225g bacon, coarsely chopped
2 large eggs
2 tsp salt
1 tsp dried oregano
1/2 tsp freshly ground black pepper
1kg pounds ground beef, veal, pork, or blend
120ml (1/2 cup) BBQ sauce or ketchup, plus more for serving

Arrange a rack in the middle of the oven and heat to 350F/175C. Spray the inside and tube of a 10-cup Bundt pan with cooking spray; set aside. Mix the breadcrumbs and milk together in a small bowl; set aside.

Place the onion in the bowl of a food processor fitted with the blade attachment and pulse until finely chopped, about 10 (1-second) pulses, stopping and scraping down the sides of the food processor as needed. Scatter the bacon over the onions, separating any pieces that are stuck together, then pulse until the bacon is very finely chopped and the mixture becomes sticky, about 10 (1-second) pulses more; set aside.

Place the eggs in a large bowl and whisk with a fork to break up. Add the bacon mixture, breadcrumb mixture, oregano, and pepper, and stir to combine.

Working quickly to keep the meat cold, add the meat and mix with your hands until combined (don’t squeeze or overwork the mixture). Transfer the mixture to the bundt pan and gently press into an even layer.

Bake until the meatloaf is just starting to set, about 30 minutes. Meanwhile, line a rimmed baking sheet with aluminum foil; set aside.

Remove the pan from the oven and pour off as much of the accumulated liquid in the pan as possible into a heatproof bowl. Invert the foil-lined baking sheet over the bundt pan. Holding onto the baking sheet and the pan at the same time (use oven mitts or a towel, it’s hot!), flip it over. Remove the bundt pan (you may need to use a fork or knife to pry the pan up to lift it off).

Brush the BBQ sauce or ketchup over the meatloaf and bake until the glaze darkens slightly and an instant-read thermometer inserted into the center registers 165F/75C, about 30 minutes more. Transfer the baking sheet to a wire rack and let the meatloaf cool for 10 minutes before slicing. Serve with more BBQ sauce or ketchup if desired.