Sous vide process the corn @
183F/84Cx4 hours
Process the potatoes @
183F/84Cx1 hour.
Process the carrots @
183F/84Cx1 hour.
Click HERE for the Meat Loaf recipe.
Click HERE for the Stovetop Espagnole recipe
Procedure:
Using a paring knife. cut the potato, carrot, and celery into small pieces about the size of an olive.
Heat a saute pan to
350F/177C,
add a few drops of oil, and add the meat loaf. It should sizzle but if it pops turn the heat down a little. As it heats, you will see a little moisture appear on the top.
Add the potatoes, and give them two minutes to brown.
Gently turn the slices of meat loaf over. Add the carrots and celery.
Plate the vegetables, and then the meat loaf in the center of the plate.
Add the corn to the pan and crisp for two minutes.
Add the white wine to the pan, return to boil, and add the Tabletop Espagnole.
Reduce until the sauce will coat the spoon, add the butter and swirl. Ladle over the meat loaf, and you are done!
Watch this short video to see the dish quickly demonstrated.
This dish is quick and easy, but is sure to satisfy the most sophisticated of diners. It looks like meat loaf, but is very un-meat-loaf-like in it’s flavor and texture.
The simple act of arranging the vegetables on top of/around the meat loaf instead of in the traditional “smiley face” presentation brings a rustic but theatrical feel to the presentation.
Watch for more presentations featuring this economical but forward looking alternative to traditional applications of ground beef. I hope you enjoy it!
Norm King