The other day I had the honor of cooking with Chef Helmut Holzer, a certified master chef in the United States and Europe. The chef currently works at Atlanta Foods International, creating spectacular dishes for restaurants and caterers.
Chef Holzer and I decided to make an intricate twist on a traditional American dinner. There is so much I could say about what we cooked, so I think I'll explain picture by picture.
On the menu:
Bacon Wrapped Meatloaf with a Mushroom Log Center
Creamy Scalloped Potatoes
Green beans with Roasted Pine Nuts
|Chef explained to me how he puts flavors together in his meatloaf. We used onions, mustard, garlic, worcester sauce, salt and pepper, ketchup, eggs, and panko in ours.|
|I sauteed mushrooms and onions|
in butter for the meatloaf filling.
We also added garlic, cream,
and cornstarch to the mixture.
|Final bit of salt before we put the mushroom filling into|
the glass chiller to cool off. Once it was cool,
we rolled it into a log using parchment.
|"You notice I'm not using water. |
Water is for fish to swim in."
|Putting the meatloaf onto the finest bacon money can buy|
|Our mushroom log center in action|
|I'm very jealous of his spice cabinet.|
|We cooked our food in the world's coolest oven. It bakes, roasts, steams, smokes, and grills.|
|The chef taught me that putting the hot cooked|
beans on ice helps them retain their color.
|We made scalloped potatoes by layering|
sliced potatoes, cream, herbs, and cheese.
|Our finished scalloped potatoes|
|To finish the meal, we made a passionfruit mousse for dessert. We used whipping cream, |
sugar, sour cream, rum, passionfruit puree, and the chef's homemade vanilla extract.
|Chef Helmut Holzer and The Teenage Foodie|
Thank you Chef Helmut!
The Teenage Foodie