Our Girl Nosh May 2017 was supposed to be an super-hip restaurant Stoke. Because it was on my birthday, we had a wonderful turnout…so much so that Stoke couldn’t accommodate all of us in their regular dining room. We were going to have a private room and forced to order family style off of a very limited menu. We decided that we wanted to try Stoke with a smaller crowd and started looking for a restaurant that could take us all. Hello WP Kitchen! You can thank Open Table for that realization, Wolfgang.

First, let me say they were so kind to us. You can book a table for 12 online (nice!) but the group began to grow. When I hesitantly said I needed a table for 20 they didn’t miss a beat. They sat us outside in an air-conditioned patio that was private AND allows dogs. It was raining that night, so the valet was a welcome service.

The decor is a mix between rustic and industrial. I know that sounds conflicting, but it works. They have the wooden accent wall that everyone loves so much right now, and then all of these industrial fixtures and utilitarian furnishings. I dunno, I like it.

The cocktails were strong and they were delivered quickly 🙂 We all agreed that our food was amazing. Even the simplest dish, like pizza margarita, was done with such care it was top notch.

Caesar Salad, my old favorite. This one was tangy deliciousness!

What a special treat: soft shell crab! This was crunchy on the outside, briny crabby on the inside…perfection!

Gosh, by the time desserts arrived I was so full I wasn’t too interested. It was my birthday, though, so had to indulge 🙂 I chose the creme brulee, as per usual, and it was sweet, creamy and perfectly executed.

Sometimes I like fancy, and sometimes I like comfort. Last night I was in the mood for sandwiches, but my husband wanted meatloaf. Ugh. No one else in the house likes it, but he pulled the “I’ve been working all day” card, so I acquiesced. Turns out this meatloaf was pretty darn good, even though I made it under duress.

Here’s the Comfort Food Night Menu:

Glazed Meatloaf
Darn Good Mashed Potatoes
The Lady’s Macaroni and Cheese
Marie Callender’s Cornbread

The Very Best Glazed Meatloaf

Ingredients

1 tablespoon olive oil
1 1/2 cups onions, chopped
3 garlic cloves, minced
2 large eggs
1/2 cup milk
2 teaspoons Dijon mustard
1 teaspoon hot sauce
1/2 teaspoon marjoram
1/2 teaspoon thyme
salt & freshly ground black pepper
1 lb chuck (ground beef)
1/2 lb veal (optional. Use half pork and beef if you can’t find ground veal or don’t buy veal)
1/2 lb ground pork
1 1/2 cups fresh breadcrumbs
1/4 cup fresh parsley, minced
1/2 cup ketchup
1/4 cup light brown sugar
1 1/2 tablespoons cider vinegar

Directions

Preheat oven to 350 degrees F.
In a skillet over moderate heat, add the oil. Heat the oil until hot, but not smoking. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Set aside and let cool.
In a mixing bowl, whisk the eggs, milk, mustard, and hot sauce together. Add marjoram, thyme, salt, and pepper.In a large mixing bowl, combine the meats, egg-milk mixture, bread crumbs, parsley, and the cooked onion mixture.
In a small bowl stir together ketchup, sugar, and vinegar. Set aside.
Form 1 tablespoon of the meat mixture into a small patty, add it to a small oiled skillet, and cook until no longer pink. Taste for seasoning and adjust.
Transfer meat mixture to an oiled loaf pan.*.
*NOTE: The best way to make the meatloaf is to use a baking sheet, lined with foil. Place a cooling rack on top. Cut a piece of foil to be larger than a the loaf– and shape the meat into a loaf. Using a metal skewer, poke holes along the foil — usually every other hole.
Place the shaped loaf on top of the foil. I prefer this method, as the loaf is less likely to “steam” in a loaf pan. You can also glaze all around the meatloaf, which is even better!
Brush meat with ketchup glaze.Bake in oven for about 45 minutes, until glaze has set.
Brush meat loaf with remaining glaze and bake for 15 minutes more; glaze again.
My oven takes 1 hour and 15 minutes to reach the desired doneness. Times do vary, so allow for that!
Internal temperature of loaf should be 160 degrees F.

Darn Good Mashed Potatoes

Ingredients

5 lbs baking potatoes, peeled and cubed
2 teaspoons garlic powder
1 teaspoon onion powder
1 tablespoon sea salt
1 teaspoon ground black pepper
1/2 cup butter, softened
1 cup heavy cream

directions

Place the potatoes in a large Dutch oven, cover with water and add the garlic powder, onion powder, salt, and pepper. Bring the potatoes to a boil over high heat, then reduce heat to medium and cook until tender, (15-20 minutes). Drain well.
Place the drained potatoes in a large bowl, add butter and whip the potatoes with an electric mixer until there are no lumps. Pour in the cream and continue whipping until the potatoes are fluffy.

The Lady’s Macaroni and Cheese

Ingredients

4 cups elbow macaroni, cooked & drained
2 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk

Preheat oven to 350°F.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar.

In a separate bowl, combine the remaining ingredients and add to the macaroni mixture.

Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes.

Top with additional cheese if desired, and bake a few minutes more until cheese is melted.

Marie Callender’s Cornbread

Marie Callendar's Cornbread — Marie Callendar’s Cornbread

2 cups Bisquick baking mix
1/2 cup cornmeal
1/2 cup sugar
1/2 cup real butter, melted
2 large eggs
1 cup milk

Preheat oven to 350°F.
Grease an 8×8″ pan on bottom and sides; set to the side.
In a medium bowl, whisk eggs until well blended.
Add sugar, milk, melted butter and whisk thoroughly.
Add Bisquick and cornmeal to egg mixture, and mix just enough to completely moisten dry ingredients and leave no lumps.
Do not overmix.
Bake for 25-35 minutes, or until toothpick inserted in middle comes out dry and top is firm to touch.
Doubles easily into 9×13″ pan; adjust baking time accordingly.