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hosted by me over at OuR KrAzY KiTcHeN

HOMESTYLE MEATOAF

MASHED CARROTS
1 small bag baby carrots, halved
2 Yukon gold potatoes, washed and cubed
1/2 cup butter, softened
1/4 +/- cup heavy cream
1/2 teaspoon nutmeg
1 teaspoon sea salt
1/2 teaspoon white pepper
Fresh grated Parmesan cheese

• Boil potatoes and carrots until fork tender. Drain well.
• In a large mixing bowl place softened butter on the bottom followed by the hot carrots and potatoes.
• Mash together until uniform consistency.
• Add cream until desired consistency and seasonings.
• Top with freshly grated Parmesan cheese
  

GARLIC LEMON BRUSSELS SPROUTS
1 dozen equal sized Brussels sprouts, washed and halved
2 tablespoons champagne vinegar (Balsamic Vinegar works well too)
1 lemon, juiced
3 green onions, sliced
2 teaspoons minced garlic, jar
3 tablespoons butter

• Wash, halve and drain the Brussels sprouts.
• Melt butter over medium high heat.
• Add green onions and garlic. Saute' until golden.
• Add Brussels sprouts and continue sauteing until tender.
• Add lemon juice and champagne vinegar. Heat through.
• Serve immediately.

MUSHROOM RAGOUT
3 cups mushroom mix (I used baby bellas and portabellas)
1 small shallot, minced
4 sprigs Thyme, minced
1/2 cup red wine
4 tablespoons butter
1/2 cup heavy cream
2 ounces demi-glace*
2 teaspoons minced garlic, jar
salt & pepper to taste

• Melt butter in a large skillet over medium high heat.
• Saute' mushrooms until golden and tender.
• Add shallots, garlic and thyme.
  
• Continue to saute' until translucent.
• Deglaze the pan with the wine.
• Add the cream and demi-glace.
• Simmer until desired consistency.
• Serve over HOMESTYLE MEATOAF and mashed carrots.

*Demi-glace is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which used in reference to a sauce means icing or glaze. It is traditionally made by combining equal parts of veal stock and sauce espagnole, the latter being one of the five mother sauces of classical French cuisine, and the mixture is then simmered and reduced by half. The term "demi-glace" by itself implies that it is made with the traditional veal stock. Demi-glace is hard to find and a bit expensive so I substitute 1 tablespoon Better than Beef Bouillon Aujus Base with 1/4 cup boiling water and it tastes great!