Quarter Pounder Hamburger Meat Loaf

My room mate went off to Italy and left a lone hamburger in the refrigerator. I didn't feel like eating a burger so I decided to dress it up. This definitely does not look like a burger but I can tell you, for me, it would have been one hell of a big burger for me.

Quarter Pounder Hamburger Meatloaf
Serves 1
1/4 pound hamburger
2 portobella mushrooms, chopped fine
1 celery stick (from the center), chopped fine
1 garlic clove, minced
1 egg
1 teaspoon Worcestershire sauce
1/8 cup plain breadcrumbs
1 slice pepperjack cheese
Salt and pepper
Preheat oven to 350F. Beat egg, and add the meat and other ingredients. Shape into a meatloaf. Place on a baking pan and put in the oven. When meatloaf becomes a dark brown but the juices are still flowing red, place (about 15 to 20 minutes) the slice of cheese on top and place back in the oven. Cook for another 10 minutes or when you cheese is nice and crisp, and pull the meatloaf out of the oven.

This meal was not your plain old every day hamburger.

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Baccala Salad

I am of Italian heritage. No Christmas Eve is complete unless you are serving a Baccala salad. My uncle was born in Italy and he can't go without having a traditional Christmas Eve dinner. We had to have those seven fishes. On our table growing up we had baccala salad, squidgy salad, shrimp cocktail, linguine with clam sauce and lobster tails. This is the Baccala salad from Rao’s Restaurant which is from the Food Network site.

Baccala Salad
Recipe courtesy Rao’s Restaurant
2 pounds salt cod cut in 3-inch pieces
1 cup olive oil
4 cloves garlic (I sliced them)
1/2 cup lemon juice
2 cups hot and sweet vinegar peppers
1 cup Gaeta olives (I stoned mine)
1/4 cup capers
2 tablespoons chopped parsley
Salt and pepper, to taste
Soak cod for 2 to 3 days, refrigerated, changing water regularly. In large pot, bring 6 quarts of water to a boil, add cod and cook until fish breaks off easily. Strain and cool. After it cools, remove skin and bones, if there are any, and break into bite size pieces. In medium saute pan heat oil and saute garlic for 2 to 3 minutes. Cool. In a bowl, add cod, pour oil and garlic over, add lemon juice, peppers, olives, capers, parsley and salt and pepper, to taste. Place in serving platter and serve at room temperature.
Copyright 2012 Television Food Network G.P.

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Pacific Natural Foods Cashew Carrot Ginger Bisque

There is nothing more comforting than hot soup on a cold, wet day. I love to eat vegetable bisque as you can tell from the number of soups I have posted. You already know I am a big butternut squash fan. After enjoying the other soups by Pacific I had to try Cashew Carrot Ginger Bisque.

Here is the soup hot and out of the container. I actually enjoyed, it reminded me of the butternut bisque with the same consistency.

According to Pacific Natural Foods the Carrot Ginger Bisque is described as A perfect combination of savory & sweet, you're tastebuds will be asking for more.

Sweet notes of organic coconut, cashews and spices complement organic carrots, roasted garlic and ginger in this rich and hearty Organic Cashew Carrot Ginger Bisque that is brimming with flavor and aromas.

As you see from the nutritional info this soup only contains 130 calories per serving. If you haven't tried this soup yet, I suggest you do. I love the flavor.

I enjoy the classics. I recently started the novel Pinocchio by Carlo Collodi. My Grandmother always loved Pinocchio since the story originated from Italy, and I am of Italian descent. Collodi was born in Florence and worked as a journalist. He lived between 1826 and 1890.

Cover of Pinocchio

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Balducci's The Food Lover's Market and Deep River Snacks

Yesterday I took a trip to Balducci's - the Food Lover's Market in Cos Cob/Greenwich. I picked myself up a roast beef sandwich on sourdough bread which was definitely tasty.

Image via WikipediaAlong with that I had myself a Orangina. I had a relative who lived in Italy and he talked about the joys of drinking them. Thank goodness we don't have to go to Italy to have an Orangina. Talk about scrumptious and juicy.

I also bought myself some Deep River Snack potato chips -- Rosemary and Olive Oil. These are made locally right here in Connecticut. I love the taste of the rosemary and olive oil on the potato chip. I have never tasted anything like it before. I would say it has a very lady like flavor. It is definitely gourmet. That is the only way I go if you know the way I grocery shop. These potato chips should be in the supermarket in full size bags.


Whip up new recipes and try new things.

Cassandra