I’m learning so much!
You have been wonderful testing the recipes and explaining what isn’t clear and how I can make the directions more understandable.
I don’t know about you but we are eating really well here. A little motivation will do wonders to get us out of our weekly food rut. It’s not that we don’t have a repertoire of great recipes to choose from; it’s that we go on automatic and keep repeating what’s tried and true. I’m not certain if it’s laziness or lack of inspiration. Either way food ruts make for uninspired dinners.
It is amazing how a little impetus, testing recipes in my case, has changed my attitude and our menus.
Sitting down to something different every night adds a little excitement to our daily ritual. Not all our meals have been delicious; I’ve nixed a few recipes because they need more work to be really good. They won’t be included in this cookbook but maybe the next one, Le Dinner Party.
I hope that when the current project, Le Kitchen Cookbook, is finished it will motivate you to try new recipes and to be creative and invent new ones.
After all, why shouldn’t we all participate and enjoy the wonders that a well-cooked meal has to offer?
The recipe that needs testing this week is a meatloaf. It is a little different than other meatloaves because it doesn’t have any beef in it. Instead, it contains equal portions of lamb, turkey, and turkey sausage and is surprisingly flavorful.
Makes 2 large loaves or 4 small ones.
2 loaves serve 8; 1 loaf serves 4; each small loaf will serve 2.
Meatloaves freeze very well so this is the perfect dish to freeze for when you don’t have time to cook.
Ingredients3 eggs slightly beaten
Meatloaves are delicious served with mashed potatoes. If you prefer a lighter meal, serve it with a vegetable such as string beans.
Here is a little reminder if you are testing a recipe:Can you tell me:
Was it understandable?
Did I omit something?
Was it easy to follow?
Did the recipe turn out?
Is there anything you’d change?
Did you like it?
Would you make it again?
Also, don’t let the length of the recipes intimidate you. They may seem long, but that is only to ensure that everything is explained.
Before you start cooking, there are two steps you should take. I highly recommend that you:
I can’t tell you how many times I’ve gotten halfway through a recipe to read “let it marinate overnight.” What! I’m making this for tonight, not tomorrow! And I’m left improvising the rest of the recipe.
Once all the ingredients are prepared and ready, I can start cooking without having to pause to prepare the next ingredients. And I don’t forget to include something because it is already waiting for me to include it.
If you’d like, here are other recipes you can try.
You can answer the questions either in the comments or if you prefer you can email me at firstname.lastname@example.org.
One more thing: if you know anyone who you think would like to test a recipe, please send this on to them. The more the merrier.
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Celine was a name that was synonymous with good food in my home. She was my grandmother’s cook. My mother still tells me stories about watching Celine in the kitchen. Her secret, she’d say in a hushed tone, was her sauces; sauces, she’d say with emphasis, are the secret to being a great cook. Celine didn’t . . .