Wednesday, September 5, 2012

Dinner is Blogged: Meatloaf & Whipped Potato Cupcakes. Sort Of.

Let me start by saying from a taste perspective, this was not a fail.  The meatloaf was moist and didn't crumble. So glad I added just 1/4 C of panko bread crumbs. Now, the presentation left a little to be desired. Here's what I was going for

Meatloaf is not cool. Never has been, and, hopefully, never will be. Satisfying and filling? Sure. But cupcakes... The two are combined at The Meatloaf Bakery, a tiny shop in Lincoln Park.

Here's what I got.

Presentation aside, the elements tasted great! Would you belive I've taken the Wilton Cake Decorating series three times?! Now that I compare the two pic, I was clearly delivering the ice cream cone look when I should have been opting for a different type of spiral.

Anyhoo. You saw the prep work here. When it came down to choosing a pan, I opted for a popover pan. I figured I'd get a larger portion size and I wouldn't have to use my muffin cups. I used parchment paper for nonstick insurance. Now that I think about it, I really didn't need it because of shrinkage.

I put the remainder in a mini loaf pan. I have got to cook earlier in the day. At night, there's just not enough light for good pictures.

Now for the glaze. It starts with dark brown sugar. I keep adding ketchup and yellow mustard until it tastes right. I add tomato paste for depth. I also drizzle in a little honey for complexity.

All ready for the oven.

Had I not used the parchment, I would have been able to get the glaze down the sides during the second slathering. Live and learn.

Let's move on to the potatoes. These have to be steamed. Cut your baking potatoes into 1" dice and add them to a steamer. Do not let the boiling water touch the potatoes.  Cook for 20-25 minutes. In the meantime, get your dairy together. I was out of milk, so I used half and half. I also differed from Cook's Illustrated in that I steeped four huge cloves of garlic in the dairy.

Once the potatoes are done, you have to return them to the hot dry pot and cook any remaining moisture away. Then, get thee to a standing mixer. Work fast.

You should end up with a creamy taste of heaven.

Add the potatoes to a piping bag with a large tip. (I used a freezer bag.)

Now let's eat. Look ma! No crumbly meatloaf.

Tools of the Trade
  • Chicago Metallic Popover Pan
  • Chicago Metallic Mini Loaf Pan
  • All-Clad 3-qt Saucepan
  • All-Clad Steamer Insert
  • All-Clad 2-qt Saucepan
  • KitchenAid Stand Mixer
  • Wilton Tip #8B

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