It was a dreary day Monday. I was rummaging through my recipe files trying to come up with a meal plan for the night. I selected several possibilities and then took a peek in the freezer to see what I had, ah, ground turkey. Luckily one of the recipes I pulled out was for a turkey meatloaf, however, this one had not only onion and garlic, but minced carrot and mushrooms in the mixture.
I got this recipe from January 2003 issue of Gourmet Magazine and I don’t recall if I’ve ever made it, or it was just so long ago when I did. Luckily I had all the ingredients, even the mushrooms, however, those were dried wild mushrooms that I picked up on sale perhaps several years ago at Williams-Sonoma. I’ve kept them in my basement, which is cool and dry. These are good to have on hand when you need a small amount of mushrooms for a recipe.
Since I had the oven on, I decided to roast some Brussels sprouts that I purchased from Delicious Orchards. For the past few years this has become one of our favorite vegetables either roasted or cooked with pancetta. For tonight’s supper, I cut the larger sprouts in half and drizzled some Carter and Cavero garlic olive oil on them. Unfortunately, I wasn’t paying attention to the bottle I pulled from the pantry and it turned out to be Carter and Cavero Apricot Balsamic vinegar. As my husband said, “Sometimes good things come from mistakes;” this was one of them. It seems the apricot balsamic vinegar took away some of the bitterness of the vegetable. Also, you couldn’t even detect the taste of the apricot, they turned out delicious!
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.