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Meaty Mainstays

Meaty Mainstays

Kirk Douglas’ Favorite Meatloaf

December 9, 2016

Loved chatting with Monica Eng about finding vintage recipes for her podcast with Louisa Chu–listen to the segment here (the vintage recipe chat starts at the 18 minute mark.) “Chewing the Fat.” Here’s one of the featured stories (links to more of the featured recipe stories are included in the last paragraph below):

Before there was Michael Douglas (Fatal Attraction, Basic Instinct and a zillion more movies,) there was Kirk Douglas, a 1940s matinee idol with the deep cleft in his chin some of my boys have, but dislike. (They call it a “butt chin”…) If it weren’t for Ant Man, in which Michael had a nice role, and 20,000 Leagues Under the Sea, which Noah considers “epic” for it’s crude special effects (first sci-fi shot in Cinemascope), my kids would be unfamiliar with either of these actors. But back in the seventies, Kirk was still, very much, a familiar film legend. Which is where this meatloaf comes in… Continue Reading…

Meaty Mainstays

Beef Bourguignon

December 8, 2015

On blustery Midwestern days, my thoughts turn to the warm comforts of stews cooked with wine. More specifically? Beef Bourguignon.  I have had many requests for this most-classic of beef-stew recipes, starting when I was doing Lost Recipes Found as a column for the Chicago Tribune, and continuing on today. The Trib first published a version of this recipe in 1954, reprising it in 1957, 1967 and 1972. We like our LRF addition of beef stock and oven braising, but the basics remain the same.The key to superb flavor is browning the beef before slow-simmering it, adding a full bottle of burgundy wine, and plenty of fresh vegetables and herbs. Be sure to have a loaf of crusty bread on hand to go alongside.

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Meaty Mainstays

Ancho-Braised Lamb Shanks

December 6, 2015

This is one of those “low & slow” cooked dishes that’s perfect to start in the morning on a chilly day.  You’ll put it in the oven with a full gallon of chili-spiked braising liquid which, simmered down for four hours, still leaves plenty to reheat and glaze the shanks for several reprises. Served with little pearls of Israeli couscous, rich gravy & a sauce of preserved lemon, mint, garlic and Greek yogurt, these ancho-spiced shanks make a meal full of bright flavors.

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