Wednesday, July 09, 2014

Meat Loaf and Endives

Monday 23 June

Our 1.5 lb. meat loaf was the perfect size for two meals, and we had the second one today.  We hotted-up the slices with a remarkably savory, if seat-of-the-pants, sauce of ketchup, pickle juice, Worcestershire sauce, and a half cup of mysterious braising liquid from the fridge, probably a relic of Thursday's pork sausages.

On the side went endives braised in butter and wine, topped with mixed breadcrumbs, grana padano, and stilton, and then broiled, in a fashion we've come to love.

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