Author: Mark Linton

In a humble log cabin off an unregarded back road, somewhere, deep in the heart of Pennsylvania’s hill country, we find our intrepid hero — the Brush Valley Brewer.
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Food Log

Gretchen and I took a road trip today, going to visit my parents. It was a beautiful day and we made great time. We made it almost to Savana, GA. When we travel, Gretchen makes sandwiches — these were ham and turkey on croissants. She also brought along dates, dried apricots, raisins, peanuts, and lots of bottled water. It’s hard to keep track of how much we ate — probably too much — but at least it was mostly healthy. 



We spent the night in a Super-8. Dinner was a crudite (celery and carrot sticks and dip), seafood salad, and a bottle of wine.
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Journal Comments

Some new features…
  • IP logging
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  • “Remembering” user information (cookies)
  • Allowing specific HTML tags
  • Graphic “Smilies” ;^)
  • Comment approval cycle (Moderation)
  • Image comprehension
  • POST/GET filtering
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Nick Sundberg

Despite the demise of Emazing, <a href="http://southernfood.about.com/library/recipes/bl60197e.htm" title="Chef Nick Sundberg">Nick Sundberg</a>, the author of the two recipes below, seems to be alive and well as the Executive Chef at the historic Beaumont Inn in Harrodsburg, Kentucky &mdash; wait, this information appears to be from <a href="http://southernfood.about.com/library/recipes/bl60197c.htm" title="Chef Nick's Cooking School From About.com">1997</a>, so maybe it&rsquo;s not an accurate reflection of the present&hellip;

OK, so he’s alive and well on the Internet, at least. There are a lot of his recipes floating around, probably from the same e-mail newsletter I got these two recipes from.

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Italian-Style Meatloaf

While we are at it, here is another from the now-defunct Emazing archives. I believe that the “Marinara sauce (optional)” it mentions is the recipe below this one.

Italian-Style Meatloaf

The flavors of Italy transform simple meatloaf into something special.

Serves 4-6

Ingredients

  • 1 pound Ground chuck
  • ½ cup Italian-style breadcrumbs
  • ½ cup Milk
  • 1 Egg
  • ¼ teaspoon Fennel seed
  • ½ teaspoon Basil
  • ½ teaspoon Oregano
  • Salt and pepper to taste
  • 1 small Onion, minced
  • 1 teaspoon Garlic, minced
  • 2 teaspoons Olive oil
  • Marinara sauce (optional)

Directions

Pre-heat the oven to 350°. Mix together the chuck, breadcrumbs, milk, egg and spices. Heat the oil in a skillet. Add the onion and garlic. Cook until just soft. Add to the meat mixture. Put into a loaf pan and bake (on a cookie sheet) for 1 hour or until firm in the middle. Top with the sauce (if used) after slicing.

Sundberg, N. (2002, January), Recipe of the Day. Retrieved January 7, 2002, from archives.emazing.com/archives/recipe/2002-01-07.

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Marinara Sauce With Meat

I am going to put this one up as well, from another blog of mine, since the original has now dissappeared.

Marinara Sauce With Meat

This all-purpose Italian-style tomato sauce can be used over pasta, in lasagna, on pizza, or with baked chicken.

Makes 8-10 servings

Ingredients

  • 4 strips Bacon
  • 1 medium Onion, diced
  • 1 tablespoon Garlic, minced
  • 4 cups crushed (or ground) Pear Tomatoes
  • 1 ½ tablespoons Basil
  • 2 teaspoons Oregano
  • ¼ cup Red Wine (optional)

Directions

Render the fat from the bacon in a medium saucepan over low heat. Remove the bacon strips. Add the onion and garlic and cook until soft, but do not brown. Add the remaining ingredients and simmer over a low heat for about two hours. Stir often to prevent scorching.

Sundberg, N. (1999, December), Recipe of the Day. Retrieved January 7, 2002, from archives.emazing.com/archives/recipe/1999-12-13.

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Tomato Basil Soup

I have been holding this recipe on a piece of paper in my computer bag for quite some time now. I found it on the food network site. Rather than continue to carry it around and possibly loose it, I thought I would stick it up here for posterity.

food network dot com

Tomato Basil Soup

Recipe courtesy Kathleen Daelemans

Show: Cooking Thin

Episode: The Two Amigos

Recipe Summary

Prep Time: 10 minutes

Cook Time: 35 minutes


Yield: 4 to 6 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 medium sweet onion, chopped
  • 1 can ground peeled tomatoes [Ed: How big is a can?]
  • 5 cups vegetable or chicken stock
  • Salt and freshly ground black pepper
  • ½ cup loosely packed fresh basil, thinly sliced

Directions

Heat the olive oil in a large soup pot over medium high heat. Add the onion and cook, stirring often, until softened, about 10 minutes. Add the tomatoes and the stock. Bring to a boil and then reduce to a simmer. Cook until soup is slightly thickened, about 20 minutes. Season with salt and pepper. Stir in the basil.

Place the pot of soup directly in sink, and using a stick blender, blend until smooth. Serve immediately.

Nutrition Info

Calories: 193

Fat: 9.6 g

Saturated Fat: 0.6 g

Carbohydrates: 22 g

Protein: 7 g

Fiber: 5 g

Episode#: CN1B08

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