In the midst of this wintry weather, many seek refuge in comfort food. My idea of comfort food is the classic meatloaf and mash potatoes. I use about a quarter cup of evaporated milk per pound of ground, chuck. The milk adds moisture to the cooked loaf. For a healthier option, I sometimes use low fat milk. The milk can be substituted with white wine for additional moisture and flavor. Instead of the standard mash potato, I add parsnips. Mashing the parsnips and potatoes together with butter, cream, and a taste of salt, you can create the most comforting plate. Baby carrots, which I cook down in a little chicken stock lightly sweetened with sugar, completes this flavorful dinner that can be served on the coldest winter evening.
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