Nokomis City Park

Nemo’s Pizza Meatloaf

Vote for my nephew Nehemiah Arndt in the St Louis Post Dispatch's Kid Chef Contest.  Nemo is 12, and makes a killer meatloaf in his video submission!

Please click the badge on my blog page and vote, you may vote once per day and registration is easy and can be done through Facebook...

(The following has been copied from the St Louis Post Dispatch web page)

Recipe:	Nemo’s Pizza Meatloaf Hello, my name is Nehemiah Arndt – my friends call me Nemo. I am twelve years old and I live in Collinsville, IL. Today, I am making my pizza meatloaf. I came up with this signature dish so I could have two of my favorite dishes at the same time. Ingredients 1 lb of fresh ground chuck 1 lb of fresh Italian sausage 1 t. salt 1 t. pepper 1 med finely chopped onion 3 cloves of garlic, minced 2 eggs ½ c. milk 2 c. Italian bread crumbs 1 c. shredded mozzarella cheese, with ½ c. in reserve for garnish 3 c. marinara sauce with 1 c. held in reserve 30 slices of pepperoni optional ingredients may include chopped green peppers, mushrooms, olives, or other favorite pizza toppings Directions 1. In a large bowl, combine the first set of ingredients. Hand-mix until fully mixed. Divide the meat mixture in two. 2. Place the first half of meat and gently press into 7 x 11 dish. 3. Spread 2 c. of marinara sauce over the meat. 4. Layer the cheese over that and then top with pepperoni and other pizza toppings. 5. Top with a little more cheese 6. On a clean surface, smooth out the second portion of meat and then lay it over the pizza toppings. 7. Bake at 350 degrees for 45 minutes. 8. Top with remaining sauce, cheese and other toppings as desired. 9. Bake for 15 more minutes. Serve with side salad and garlic bread. Enjoy Nemo’s Pizza Meatloaf!
Your Kid Chef's First Name:	Nehemiah
How old is your Kid Chef?:	12

Gennaro makes Ricotta Ravioli

This looks amazing!  Fresh pasta is not hard to make but if you do not wish to make it from scratch, most of the larger grocers carry fresh made pastas that will suffice and you can make your own sauces...

Vegetable Stock from Culinary Fundamentals

Yield: 1 gallon

Categories: Soup

Source: Culinary Fundamentals
Copyright: Prentice Hall


Ingredients:

2 fluid ounces Vegetable oil
1 pound Onions, sliced
1 pound Leeks, chopped
8 ounces Celery, chopped
8 ounces Green Cabbage leaf, chopped
8 ounces Carrots, chopped
8 ounces Tomato, chopped
3 each Garlic cloves, crushed
5 quarts Cold water
1 each Sachet d'épices (with 1 teaspoon fennel seeds and 3 cloves)

Process:

1. Heat the oil in a large rondeau over medium high heat and add the vegetables. Cover and sweat the vegetables for 10 to 12 minutes, stirring occasionally, until the onions are translucent.

2. Add the water and sachet; simmer for 30 to 40 minutes.

3. Strain the stock. It may be used now, or it may be cooled and stored for later use.

Fish Stock from Culinary Fundamentals

Yield: 1 gallon

Categories: Soup

Source: Culinary Fundamentals
Copyright: Prentice Hall


Ingredients:

11 pounds Fish bones
1 pound White mirepoix, thinly sliced
10 ounces Mushroom stems and pieces (optional)
4 quarts Cold water
1 quart Dry white wine
1 each Sachet d'épices
Salt (optional), as needed

Process:

1. In a large stockpot combine the bones with the cold water, white mirepoix, sachet, and salt (if using). Simmer gently for 30 to 45 minutes, skimming the surface as necessary.

2. Strain the stock. It may be used now or it may be rapidly cooled and stored for later use.

Fish Fumet from Culinary Fundamentals

Yield: 1 gallon

Notes: *Add other aromatics to the sachet, if appropriate, such as dill (seeds or fresh stems), fennel seeds, or tarragon.

Categories: Soup

Source: Culinary Fundamentals
Copyright: Prentice Hall


Ingredients:

4 fluid ounces Canola oil or clarified butter
11 pounds Fish bones
1 pound White mirepoix, thinly sliced
10 ounces Mushroom trimmings (optional)
4 quarts Cold water
1 quart Dry white wine
1 each Sachet d'épices, *see notes
Salt (optional), as needed

Process:

1. Heat the oil or butter in a large rondeau and add the bones, white mirepoix, and mushrooms (if using).

2. Cover the pot and sweat the bones and mirepoix over medium heat for 10 to 12 minutes until the mirepoix is soft and the bones are opaque.

3. Add the water, wine, sachet, and salt, (if using) and bring to simmer.

4. Simmer for 35 to 40 minutes, skimming the surface as necessary.

5. Strain the stock. It may be used now or it may be rapidly cooled and stored for later use.

Double Chicken Broth from Culinary Fundamentals

Notes: VARIATION:

Chicken Noodle Soup: Dice or shred the reserved chicken meat and add it to the broth along with 6 ounces of cooked corn (fresh or frozen), 6 ounces of cooked egg noodles, and 2 ounces of chopped parsley.

Categories: Soup

Source: Culinary Fundamentals
Copyright: Prentice Hall

Ingredients:

3 pounds Stewing hen

2 quarts Chicken Stock

2 teaspoons Salt

6 ounces Mirepoix, medium dice

4 ounces Tomato concassé

1 each Sachet d'epices

1/2 teaspoon Salt

1/4 teaspoon Black pepper, freshly ground

Process:

1. Cut the stewing hen into quarters.

2. Place the chicken in a stock pot and add the stock and salt. The stock should cover the chicken by at least 2 inches. Bring the chicken and stock to a simmer over medium heat. Reduce the heat slightly and continue to simmer, skimming the surface as necessary, for 2 hours.

3. Add the mirepoix and tomatoes and simmer for 30 minutes.

4. Add the sachet to the broth and continue to simmer until the chicken is fully cooked and tender and the broth has a rich flavor and good body, another 30 to 40 minutes.

(Note: Remove the chicken from the broth when fully cooked and tender (the breast portions may complete cooking before the thighs) and pull the meat away from the bones. Discard the bones, skin, and tendons. Reserve the meat to use as a garnish for the broth or for other applications.)

5. Taste the broth and adjust the seasoning with salt and pepper. Strain the broth through a fine wire mesh sieve or cheesecloth.

6. Degrease the broth if necessary. It is ready to serve now, use as an ingredient in another dish, or it may be properly cooled and stored for a later use.