Cooking: Apricot Thyme Meatloaf with Sherry Gravy, Barley Risotto with Mushrooms, Manchego Cheese and Thyme, and a Lemon Balsamic Spring Greens Salad

Hi Folks.  Today I want to post recipes for a meal I've been mulling over.  Some parts of the meal are borrowed with little modification. The meatloaf is my own adaptation.  Feel free to try it out and if you think it delicious, please let me know.

Apricot Thyme Meatloaf

1.5 lbs ground beef

¼ cup olive oil

¼ cup milk

¼ cup balsamic vinegar

5 cloves garlic

1 small yellow onion

6 strips of bacon

3 Tbs fresh thyme

1 cup grated parmesan

Wet french bread crumbs with olive oil, milk, and balsamic vinegar. Mix into 1.5 lbs of ground beef.

Take half of beef mixture and add in 2 minced cloves of garlic, 1 small onion chopped, 6 strips of cooked hickory smoked bacon chopped, salt, pepper. Add that mixture to the bottom of a greased loaf pan.

Above layer in pan spread a thin layer of apricot jam and lightly press into the meat, face down, halves of fresh apricot running in a single row down the length of the pan.

Take the remaining beef add fresh thyme. 3 minced cloves of garlic, and 1 cup of grated parmesan, lemon zest, salt, pepper.

Bake at 350 for 1 hour. Garnish with fresh herbs, goat cheese, and the sherry gravy.

Sherry Gravy

1 cup lower-salt beef or chicken broth; more as needed 
2 Tbs. extra-virgin olive oil 
2 slices center-cut bacon, minced 
1/2 cup minced yellow onion 
Kosher salt and freshly ground black pepper 
3 Tbs. dry sherry 
3 Tbs. all-purpose flour 

Combine the broth with 1 cup of hot water. Heat the oil in a 12-inch skillet over medium-high heat. Add the bacon and cook, stirring to break apart the pieces, until just starting to crisp, 1 to 2 minutes. Add onion, 1/2 tsp. salt, and 1/2 tsp. pepper. Cook, stirring often, 5 to 8 minutes.

Add the sherry and stir to release the browned bits from the bottom of the pan, about 1 minute. Sprinkle in the flour and stir constantly until the mixture has browned and is slightly dry and crumbly, about 30 seconds.

Whisk in half of the broth mixture and continue whisking until the liquid is absorbed into the flour, about 30 seconds. Whisk in the remaining broth mixture and bring the gravy to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, 5 to 10 minutes.

Season to taste with salt and pepper and thin with water or broth if necessary.

Barley Risotto with Mushrooms, Manchego Cheese and Thyme

Traditional risotto calls for Arborio rice or one of its short-grained cousins; I decided to try it with barley. Risotto-style barley has a more toothsome bite than the rice-based versions, but the process is the same—a ritual of stirring, adding liquid, more stirring, adding more liquid until the consistency turns rich and creamy. The cooking process requires a bit of a watchful eye – a few too many minutes on the stovetop and the grain might get overcooked (you want it to retain a slight crunch). I prepared the barley according to the directions for “Simple Risotto” How to Cook Everything. I folded in a trio of cooked mushrooms (cremini, shitake and portabella), added fresh thyme to complement their earthiness, and finished off the dish with grated manchego to give it that classic creaminess.

Ingredients

3.5 oz fresh shittake mushrooms
8 oz cremini mushrooms
6 oz sliced portabella caps
1/2 large onion, diced (about 1 1/2 cups)
1 clove garlic, minced
3 tsp fresh thyme, chopped, plus more for garnish
4 fresh bay leaves
1 cup pearl barley
1/2 cup white wine
1 Tbsp olive oil
4 cups chicken stock
1/2 cup manchego, grated

Pre-Risotto Preparation:

1. Brush off your mushrooms. If the shittake caps are large, half or quarter them. Slice the cremini mushrooms and the portabella caps (or buy pre-sliced caps).

2. In a medium skillet, heat olive oil over medium-high heat. Saute mushrooms in olive oil, working in batches so as not to crowd the pan. Cook until the mushrooms are browned and soft. Remove from heat and cut the portabella slices into small pieces. Put all mushrooms in a bowl and set aside.

3. In a small saucepan, bring chicken stock to a boil and then reduce to a low simmer. Keep heat on low.

Simple Risotto Preparation (from How to Cook Everything):

1. Put 2 tablespoons butter or oil in a large, deep nonstick skillet over medium heat. When the butter is melted or the oil is hot, add the onion and cook, stirring occasionally, until the onion softens, 3 to 5 minutes.

2. Add the rice (or barley) and cook, stirring occasionally, until it is glossy and coated with butter or oil, 2 to 3 minutes. [At this point I added the freshly chopped thyme, bay leaves and garlic, cooking for an additional 1 minute.] Add a little salt and pepper, then the white wine. Stir and let the liquid bubble away.

3. Use a ladle and begin adding the stock, ½ cup or so at a time, stirring after each addition. When the stock is just about evaporated, add more. The mixture should be neither soupy nor dry. Keep the heat at medium to medium-high and stir frequently.

4. Begin tasting the rice (or barley) 20 minutes after you add it; you want it to be tender but still with a tiny bit of crunch; it could take as long as 30 minutes to reach this stage. When it does, stir in the cooked mushrooms, with their juices, and at least ½ cup of Parmesan if you’re using it. [I used manchego for my version.] Taste, adjust the seasoning, and serve immediately, passing additional Parmesan at the table if you like.

Lemon Balsamic Spring Greens Salad

Ingredients for dressing

3 tbsps balsamic vinegar

2 tbsps fresh lemon juice

dijon mustard

2 garlic cloves (minced)

1/4 cup olive oil

Mix with spring greens tomatoes and toasted almond slivers or hazelnut halves.