Kristin’s LOL Loaf Recipe

• 2 pounds lean ground beef (or bison)
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 eggs, lightly beaten
• 1/2 cup soft bread crumbs
• 1/2 cup milk
• 1 tsp Worchestershire sauce
• 1/4 cup finely chopped onion
• 1/4 tsp dried leaf thyme, crumbled (or fresh)
• 1/4 tsp dried leaf rosemary, crumbled (or fresh)
• 1/3 cup white wine
• 3 slices bacon

Preparation:

Cut bacon into inch-long pieces and brown slowly over low heat. Blot excess bacon grease using paper towels on a plate. Mix ground beef (or bison), bacon, salt, pepper, eggs, bread crumbs, milk, Worchestershire, wine, onion, thyme, and rosemary. Pack into lightly greased loaf pan. Bake at 350º F for 1 hour. Garnish with fresh rosemary for tail, whiskers, and onion slices for the eyes with cloves in the center. Chop a fresh carrot into triangle-shaped ear pieces.

Serves 6-8 people as part of a dinner.

Gabriel’s Mashed Potatoes of Heavenly Temptation

• 6-8 medium sized potatoes
• 1/2 cup heavy cream
• 1 stick of unsalted butter
• 1/4 cup white onion, diced
• 1/4 cup yellow pepper, diced
• 4 cloves garlic, minced
• 1 Tbsp fresh ginger, minced
• 2 Tbsp French goat cheese
• 5 strips Niman Ranch bacon
• Salt and Pepper to taste

First, peel the potatoes almost entirely, leaving just a little bit of skin for flavor. Chop into quarters, then boil rapidly until soft. Place potatoes into oven-safe heavy dutch oven. Add stick of butter and cream to potatoes and place in oven set to 250º F. Do not mash them yet.

Next, chop bacon into 1″ pieces and cook in skillet over medium heat until brown and crispy. Remove bacon from pan onto plate with paper towels.

Next, add onion and pepper to the bacon pan. Saute for 5 minutes, then add the garlic and ginger. Stir together and saute until onions are translucent (about 10 minutes).

Remove potatoes from oven. Add sauteed onion, pepper, garlic and ginger from the pan to potatoes. Mash together using a potato masher or forks until thoroughly mixed. Add 3/4 of the bacon pieces and the goat cheese to the mixture. Add sprinkling of salt and fresh ground black pepper to taste. Place back in oven until ready to serve.

To serve, place a portion of potatoes onto plate and top with remaining bacon pieces in an artistic manner.

Serves 4-6.

HOT FUDGE SAUCE

About 1 Cup

The grand kind that, when cooked for the longer period and served hot, grows hard on ice cream and enraptures children.

Melt in a double boiler over–not in–hot water:

• 2 oz. unsweetened chocolate

Add and melt:

• 1 tablespoon butter

Stir and blend well, then add:

• 1/3 cup boiling water

Stir well and add:

• 1 cup sugar
• 2 tablespoons corn sirup

Permit the sauce to boil readily, but not too furiously, over direct heat. Do not stir. If you wish an ordinary sauce, boil it for 5 minutes. If you wish a hot sauce that will harden over ice cream, boil it for about 8 minutes. Add just before serving:

• 1 teaspoon vanilla or 2 teaspoons rum

When cold, this sauce is very thick. It may be reheated over boiling water.

Rustic Potato Chowder

• 8 to 10 slices Smart Bacon (or real bacon if you’re not-veg)
• 3 tablespoons extra-virgin olive oil
• 2 onions, chopped
• 3 shallots, chopped
• 4 cloves garlic, chopped
• 4 cups diced, unpeeled new potatoes, any color (1/4-inch dice)
• 1 teaspoon salt
• 1 tablespoon Dijon mustard
• 4 cups organic milk (low-fat is fine)
• 1 cup Gruyere cheese, grated
• another 1 teaspoon salt
• freshly ground pepper
• fresh chives and/or chive flowers

Create the base: In a large pot cook the Smart Bacon according to package instructions, until browned and crisp. Cool and chop into small pieces. Set aside.

Add ingredients and simmer: In the same pot over medium-high heat, add the extra-virgin olive oil, onions, shallots, and garlic. Saute for 5 minutes, or until the onions start to get soft.

Add the diced potatoes and teaspoon of salt and saute for about two minutes. Now add the mustard and milk. Bring to a boil, then simmer for about 25 minutes, or until the soup thickens and the potatoes are soft throughout.

Whisk and season: Whisk in the Gruyere cheese, another teaspoon of salt, and a couple pinches of pepper. Garnish with the bacon, fresh chives, and/or chive flowers.

Makes about six big bowls.