Fingerling Potatoes from The Barefoot Contessa Cookbook, page 159 AND Peas & Pancetta from Make it Ahead, page 158.
To pair with my Turkey Meat Loaf, I decided I needed potatoes. After all, is a classic American dinner like meat load complete if there are no potatoes? I think not.
Luckily, Ina has numerous recipes involving potatoes. I chose for a simpler one, but also a somewhat non-traditional one since meat loaf is usually served with mashed potatoes.
Ina’s fingerling potatoes are just about as basic as you can get and it was lovely anyway. I purchased fingerling potatoes from the store and sliced them before cooking to save time. Since I had more time in the morning, after slicing them in half I filled a pot with cold water and let them sit in there on the stove (it was off) until I needed them for dinner. The potatoes were cooked until fork tender, I drained them, let them steam for a few moments while I was working on the Peas & Pancetta, then tossed them in olive oil, salt and pepper.
They paired really well with the meat loaf and it was probably the most basic recipe Ina has.
The Peas & Pancetta is where we bring in the “gourmet” that is typical of Ina Garten’s recipes. Pancetta is not something that I typically cook with, so going to the store to get pancetta would have been a hurdle. I’m not sure if the deli department in the grocery store would have it. Luckily, I didn’t have to find out because where the cheeses are on display with the other cured meats, they had prepackaged pancetta already diced just how I needed it!
It was a win for me and what a great way to start the day!
When it came time to make the veggie, I sliced up the shallot and threw it into the pan with some oil, I added the pancetta and shortly after I heard little crackling noises of the pancetta searing. Once the shallot turned translucent, I added the peas, the salt, pepper, and mint. I gave some time for the peas to defrost (since they were frozen) and cook. Almost as soon as the peas were ready, the meatloaf was done.
I plated everything and served it to my family. Everyone liked it. The pancetta was a welcome change to our usual routine of having plain peas or just something out of a steamer-bag. I do think I had too many peas…I used a larger bag than called for, but it was all I was able to find in the freezer. Oh well, I got the gist of the taste.
You may be wondering if made a dessert for this meal.
Well, I did…sort of. But it wasn’t made the same day as these. I made it Friday morning, which I will discuss on Monday’s post!