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¾         cup unsalted butter
6          ounces (about 2 cups) cremini mushrooms, sliced ¼ inch thick
6          ounces (about 2 cups) white button mushrooms, sliced ¼ inch thick
2          T. plus ½ tsp. kosher salt
1 ¼      tsp. ground black pepper
1          T. minced garlic
¼         cup minced shallots
¼         cup heavy cream
1          T. grainy Dijon mustard
½         cup panko bread crumbs
1 ½      pounds ground chuck
1 ½      pounds ground veal
1          large egg
1 ½      tsp. Worcestershire sauce
½         cup chopped fresh Italian parsley
¼         cup finely sliced fresh chives
1 ½      tsp. chopped fresh thyme
¼         cup herbs de Provence

Preheat the oven to 350 degrees F. Melt ½ cup of the butter in an extra-large (12- to 14-inch) sauté pan. (If you do not have 1 very large sauté pan, you can work with 2 sauté pans, splitting the mushrooms and butter between the two.) Season the mushrooms with the ½ teaspoon salt and ¼ teaspoon of the pepper and sauté over medium heat. Add the garlic and shallots to the pan and sauté until they become tender and translucent but are not turning brown. Remove the pan from the heat to cool. Stir together the heavy cream and mustard in a small bowl, then fold in the panko bread crumbs. Place the beef and veal in a large bowl with the egg, Worcestershire, the remaining 2 tablespoons kosher salt, and the remaining 1 teaspoon ground black pepper and gently fold the ingredients together. Add the mustard and cream mixture, the sautéed mushroom mixture, and all the herbs and fold together until well blended, but not overworked. Shape the meat mixture into a 10- by 5-inch loaf on an ungreased baking sheet. Place the remaining ¼ cup butter, in 4 pats, on top of the loaf. Bake at 350 degrees F. for 25 minutes, then increase the temperature to 400 degrees F and bake an additional 25 to 30 minutes, until the internal temperature reaches 150 degrees F on a meat thermometer. Let the meatloaf rest for 20 to 25 minutes before slicing and serving.

Page 90
Founding Farmers Cookbook, September 2014


2          tsp. canola oil
2          large eggs
¾         cup canned cream-style corn
¾         cup sour cream
1 1/3     cups corn bread mix
½         tsp. kosher salt
2          T. granulated sugar
1          tsp. baking powder
6 ½      ounces (1 ¼ cups) frozen yellow corn kernels
            Whipped butter, raw honey and sea salt, for serving

Preheat the oven to 300 degrees F. Use ½ teaspoon of the canola oil to coat two 6-inch cast-iron pans (preferably with rims no higher than 1 ½ inches) and place the pans in the oven for 10 minutes. Combine the remaining 1 ½ teaspoons oil, the eggs, cream-style corn and sour cream in a medium bowl and mix well. Stir together the corn bread mix, salt, sugar and baking powder in a separate bowl. Fold the dry ingredients into the wet ingredients, then fold in the frozen corn. Carefully remove the hot pans from the oven and evenly divide the batter between them. Bake for 25 minutes until golden brown on top. Serve hot with whipped butter, raw honey and seas salt. Yield: makes two 6-inch cast-iron pans.

Page 156
Founding Farmers Cookbook, September 2014




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