Raves for Pat's meatloaf

R

richard-in-cincy

Well-known member
I made this last night for dinner and it is absolutely wonderful. Love the deep complexity of the flavors and the piquant sauce on top is the cherry on the sundae.

I served German soup noodles topped with homemade pesto from the garden, sauteed green beans and garlic, a large garden salad with ginger-sesame vinaigrette, and a mocha self-saucing pudding cake for dessert. Accompanied by wonderfully effervescent Vinho Verde Portugese white wine.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=7913

 
Awesome, Richard. I'm so happy you liked it. Tell me

more about the german soup noodles. I'm not familiar with them. Where do you find them and is that what they're called at the market?

 
German Soup Noodles

At my market come in a big cello bag and are labled "German Soup Noodles". They are very fine egg noodles that are dropped into stocks and cook in about 3-4 minutes.

I wanted maximum cling for the pesto so went with these fine noodles. They're very handy to have on hand as you can toss them in at the last minute when the soup needs a little more body, etc.

 
REC: Chocolate-Mocha Self Saucing Pudding Cake

The key to having lots of sauce is not over baking. It should be jiggly when you take it out of the oven. After baking, the fudge sauce is in the bottom of the pan, the cake on top. Scoop and serve. Goes great with Strawberry, Caramel, or Cinnamon ice cream.

1 cup plain flour
2 tsp baking powder
1/3 cup sugar
2 Tbsp Dutch cocoa
2 tbls. melted butter, cooled
1/2 cup milk
1 egg
2 Tbsp instant espresso coffee powder
Extra cocoa, for dusting

Topping
1 cup brown sugar
2 Tbsp Dutch cocoa
265ml boiling water
3 Tbsp instant espresso coffee powder

1. Preheat oven to 325F. Put the flour, baking powder, sugar, cocoa and cinnamon in a food processor. Pulse for 10 seconds or until well combined. Put the butter milk, egg and coffee powder in a separate bowl, then whisk to combine. Add to the flour mixture and pulse until smooth. Pour the pudding mixture into a cake pan or 8" square oven baking dish.

2. To make topping, combine the brown sugar and cocoa in a small bowl. Sprinkle evenly over the top of the pudding mixture. Mix the boiling water and coffee powder until coffee dissolves, then carefully pour coffee mixture around the edges of the pudding.

3. Bake pudding for 20 minutes or until it is firm. Dust the top of the pudding with cocoa, and serve hot with thickened cream, if desired.

 
Just loving the thought of fine egg noodles tossed with fresh basil pesto.

Oh my. I'm totally in love with basil pesto....one of my favorite things in the world to eat. Thank you for the details, Richard.

 
These are used in Hungarian Clear Soup. I buy them; but Dh's grandma used to make them. Fun Family

story.... The fine noodles are used in "clear soup"; basically a beef broth soup. When serving the soup, on the side the meat from the soup is served in one bowl, and the veggies (carrots, parsnip, etc) are served in another and a large bowl of the small noodles. My in-laws grew up with fierce competition w/ neighbors / family / friends on who can make the clearest / tastiest soup! I still recall the stories about how Ilushinani, etc made cloudy soup! Fun how while there was not much $$, they took such pride in what they were making.

 
Me too Barb, I live for the day I have enough basil in the garden...

to make my first batch of pesto. This has been a weird year and my first basil wasn't doing so well (my lime basil, on the other hand, went berzerk!--but I don't like that for pesto). So in a panic, I started dropping basil seeds everywhere, in all my planters, here and there, and then overnight I had tons of basil sprouting out of every nook and cranny.

I love fresh pesto. I think I'll make some more tonight!

 
Richard, can we talk about that mocha self-saucing pudding cake?

It sounds really good. Have you ever made it in individual dishes?

 
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