I’m always in search of fresh, handmade pappardelle, so when I found it at Bi-Rite Market, I was excited to get to work on a new recipe. With leeks on hand, I searched around and found this recipe.
I enjoyed the process of cleaning and prepping the leeks – they’re such a gorgeous color. And the rosemary smelled delightful.
But things took a turn for the worse when I (ignored the recipe) and dumped the entire breadcrumb mixture into the finished pasta. Those thick, buttery ribbons got lost in the sandy coating.
Lesson learned: treat breadcrumbs like salt, unless you’re making Mac & cheese or gratin.
Ground turkey + leeks + manchego + apples = best meatloaf ever. I made a hybrid recipe inspired by Everyday Food’s Turkey Meatloaf with Fontina and Mushrooms, and my own meatloaf experiment with apples earlier this month. Plus, I substituted manchego for fontina, left out the garlic (didn’t have any!) and used one leek instead of two. Miraculously, the resulting meatloaf was my best yet – David and I were both impressed!
Here’s the skinny:
- Preheat oven to 350 degrees
- Saute sliced mushrooms in 1 tablespoon olive oil until golden brown; place in mixing bowl
- Saute sliced leeks in 1 tablespoon olive oil in same pan until soft; place with mushrooms in bowl to cool
- Meanwhile, grate 1 cup’s worth manchego cheddar (or fontina, gouda, etc.)
- Peel 3 small apples and grate until you have 1-2 cups
- To the bowl containing the mushrooms and leeks, add 1 lb. ground turkey, 1 egg, grated cheese and apple
- Mix by hand, or a potato masher is a good trick if you don’t want to get your hands dirty
- Form a 10×4 inch loaf in a pyrex dish; bake for 45 minutes and allow to rest for 5-10 minutes (Martha’s version uses parchment paper, but the apples make mine extra juicy so a dish is your best bet)
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