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.
For more information on recipe ideas or Paper Plates Catering Co., email Chef Al Papers at firstname.lastname@example.org