Meatloaf with Wild Chanterelle and Cognac Cream Sauce

This recipe was a favorite of my clients when I was a personal chef years ago and of course the original recipe was redesigned to be low-carb. This recipe is large enough to serve at a dinner party as well or you can just enjoy great leftovers the next day. I took simple meatloaf, something so familiar to everyone, and turned it into a gourmet style meatloaf that is moist and full of flavor. I paired it with wild chanterelle mushrooms and cognac in a creamy sauce. Chanterelle mushrooms can be purchased dried and be reconstituted right in the sauce. Fresh chanterelles are only available for a short time each year and are quite expensive but a small package of the dried will go a long way for your sauce. I hope you enjoy.

Meatloaf with Wild Chanterelle and Cognac Cream Sauce

Ingredients:

Meatloaf:

2 Tbsp. shallots, minced

3 cloves garlic, minced

1 tsp. thyme

1 Tbsp. olive oil

1 lb. lean ground beef

1 lb. lean ground veal

1 Tbsp. Dijon mustard

1 egg

2 Tbsp. heavy cream

black pepper

Sauce:

4 Tbsp. shallots, minced

1 tsp. thyme

2 cups low sodium beef stock

1/2 cup water

1/2 cup dried chanterelle mushrooms, about 14 grams or 1/2 ounce package, rinsed to remove any grit and rough chopped

1/4 cup cognac

2 Tbsp. heavy cream

1 tsp. unsalted butter

black pepper

fresh parsley to taste, chopped

Preheat oven to 350'

Preheat a small saute pan and add about half the olive oil. Saute the shallots, garlic and thyme on medium heat until caramelized, seasoning to taste with black pepper. Set aside to cool. While the shallots are cooling place the rest of the ingredients into a large bowl. Add the cooled shallots and using a fork, blend the ingredients together well. The fork will keep the mixture light and not pack it down so it stays moist and tender when cooking. Fill loaf pan or two mini loaf pans with meat mixture and gently smooth the top. Place on a sheet pan that has been lined with aluminum foil. Bake for between 30 and 35 minutes for the mini loaf pans and about 45 minutes or so for the larger loaf pan. The internal temperature should be about 155' when you remove it from the oven and let it rest. As it rests it will continue to cook a bit and it will reach 160'. There may be lots of juices released from the mixture in the pan so remove meatloaf carefully.

Wild Chanterelle and Cognac Cream Sauce

To prepare the sauce, using the same saute pan on medium heat, add the remaining olive oil and saute the shallots and thyme until tender. Add the beef stock, water and chanterelle mushrooms. Bring to a simmer, lower the heat to medium low and reduce the liquids by about half. The mushrooms will reconstitute as the liquids reduce and they will release their flavor. Remove pan from the heat and add the cognac and heavy cream. Return to heat, season with black pepper and simmer for another 3 to 5 minutes. Whisk in the butter to finish the sauce. The sauce will thicken slightly. Finish with fresh chopped parsley. Serve with meatloaf.

Nutrition Facts

8 Servings of 3 Ounces Meatloaf and 2 Tablespoons of Sauce

Amount Per Serving
Calories 254.3
Total Fat 15.8 g
Saturated Fat 6.5 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 6.6 g
Cholesterol 106.0 mg
Sodium 268.8 mg
Potassium 378.8 mg
Total Carbohydrate 3.1 g
Dietary Fiber 0.3 g
Sugars 0.0 g
Protein 19.1 g

Island Coleslaw

A great tart and tangy slaw to compliment Pulled Pork with the sweet tasting Peach and Rum Barbecue Sauce that will make your meal complete and balanced in flavors and textures. But, don't get me wrong because this is also a wonderful stand alone side on its own, too. It is best made a few hours ahead or even the night before but is so simple and you can prepare it in no time at all. I hope you enjoy.

Island Coleslaw

Ingredients:

3 cups cabbage, finely shredded

1 cup carrots, grated

4 Tbsp. green bell pepper, diced

1/4 tsp. salt

1/2 cup white vinegar

1/4 cup Splenda

1/2 cup pineapple, diced

Place the cabbage, carrots and green bell peppers in a large bowl. Mix the salt, vinegar and Splenda in a small bowl and pour over coleslaw mix. Add the pineapple and toss well to coat. Cover and refrigerate about 2 hours or overnight to marry flavors. The cabbage will wilt slightly and release its liquids. If preferred 4 cups of packaged coleslaw blend can be substituted for the cabbage and carrots.

Nutrition Facts

8 - 1/2 Cup Servings

Amount Per Serving
Calories 21.3
Total Fat 0.1 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 88.2 mg
Potassium 132.6 mg
Total Carbohydrate 5.9 g
Dietary Fiber 1.2 g
Sugars 2.4 g
Protein 0.6 g

Veal and Creamy Marsala Sauce with Orange and Tarragon

I love veal and always look for new ways to prepare it. Since it is a bit pricey I wanted my recipe to be extra special and I think this one is very fitting. Lovely, thin veal cutlets lightly sauteed and napped with a creamy Marsala sauce with hints or orange and tarragon. What a great combination and unlike any veal Marsala you have ever had. This dish is very simple to prepare and takes very little time to cook. It is as wonderful for a special occasion as it is for a quick weeknight meal. I hope you enjoy.

Veal and Creamy Marsala Sauce with Orange and Tarragon

Ingredients:

1 lb. veal cutlets, thin sliced or pounded out to about 1/8" thick

1/4 cup almond flour

2 Tbsp. parmesan cheese, grated

1 Tbsp. fresh parsley, chopped fine

1 egg beaten with 1 Tbsp. of water

vegetable spray

1 tsp. olive oil

1 tsp. unsalted butter

2 Tbsp. shallots, diced

1 tsp. garlic, minced

1 cup low sodium chicken stock

1/2 lemon, juice only

3/4 cup dry Marsala wine

1/4 cup heavy cream

2 tsp. orange zest, grated

2 Tbsp. fresh tarragon, finely chopped

salt and pepper

Combine the almond flour, parmesan cheese and parsley in a small bowl and season with black pepper to taste. Pour out onto a plate or other surface to use for coating the veal slices. Place the beaten egg and water in a bowl suitable to dip the veal in. Dip each slice of veal into the egg and let any excess drip off. Lightly dredge in the almond flour mixture. This is not a thick coating so the delicate flavor of the veal is not overpowered by the almond flour. Set aside on a rack until all pieces are done.

Coat a large saute pan with vegetable spray and place on medium high heat. Cooking about two slices of veal at a time so as not to crowd the pan, lightly brown on both sides. It should take about 3 or 4 minutes per side. Set aside and reserve.

Using the same saute pan, melt the butter with the olive oil and saute the shallots and garlic until translucent. Add the chicken stock and lemon juice, bring to simmer and reduce by half. Add the Marsala, heavy cream, orange zest and half the tarragon. Season with salt and pepper if desired. Reduce mixture until it has thickened slightly and coats the back of a spoon. Add the rest of the tarragon and place the veal in the sauce. Turn the veal to coat both sides with sauce.

Note ~ This sauce can be strained if desired, before adding the rest of the tarragon and the veal. Without straining, the sauce will have little brown morsels of the cooked almond flour mixture, which to me are tasty. This entirely a matter of personal preference.

Nutrition Facts

4 Servings

Amount Per Serving

Calories 374.3

Total Fat 17.2 g

Saturated Fat 6.4 g

Polyunsaturated Fat 0.6 g

Monounsaturated Fat 3.4 g

Cholesterol 195.4 mg

Sodium 300.2 mg

Potassium 218.7 mg

Total Carbohydrate 6.8 g

Dietary Fiber 1.1 g

Sugars 0.4 g

Protein 37.7 g