Support Local Journalism. Join Riverfront Times Press Club.

Thursday, October 15, 2009

Chef's Choice Recipes: Jeffrey Constance's Chèvre-Stuffed Meatloaf

Posted By on Thu, Oct 15, 2009 at 5:30 PM

Page 2 of 2

click to enlarge ROBIN WHEELER
  • Robin Wheeler
Sun-Dried Tomato Tapenade

Makes about 2 cups
3/4 cup pitted Kalamata olives
1/2 cup sun-dried tomtoes, chopped
1/4 red onion, caramelized
6 anchovy filets
1/2 head roasted garlic
salt and pepper
1/2 tsp. fresh tarragon, minced
1/2 tsp. fresh rosemary, minced
olive oil
1. Place olives and tomatoes in work bowl of a food processor and pulse until well-chopped. Add onions, anchovies, garlic, salt, pepper and herbs. Pulse to blend.

2. With food processor running, drizzle olive oil into work bowl until tapenade is dense and bound.

Bordelaise-Mustard Sauce

Makes 1 pint
1 tbsp. olive oil
2 shallots, finely diced
1 cup red wine
1/4 cup coarse-grain Dijon mustard + 1 tablespoon
1 tbsp. roasted garlic, mashed
2 sprigs fresh thyme
1 tbsp. fresh tarragon, minced
1/2 tbsp. fresh rosemary, minced
salt and pepper
6 tbsp. Demi-Glace
1. Heat olive oil in medium sauce pan. Sweat shallots.

2. Add wine and reduce until syrupy, about 10 minutes.

3. Add 1/4 cup mustard, garlic, herbs, salt and pepper. Whisk, then simmer five minutes.

4. Whisk in Demi-Glace and heat through.

5. Strain sauce through a fine mesh. Stir in remaining tablespoon mustard.

6. Leftover sauce can be tightly sealed and frozen for up to three months.

Robin Wheeler writes the blog Poppy Mom. She is a regular contributor to Gut Check, including the columns The Dive Bomber and Throwback of the House.

Tags: , ,

Support Local Journalism.
Join the Riverfront Times Press Club

Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state. Our readers helped us continue this coverage in 2020, and we are so grateful for the support.

Help us keep this coverage going in 2021. Whether it's a one-time acknowledgement of this article or an ongoing membership pledge, your support goes to local-based reporting from our small but mighty team.

Join the Riverfront Times Club for as little as $5 a month.

More by Robin Wheeler

Read the Digital Print Issue

January 26, 2022

View more issues


Never miss a beat

Sign Up Now

Subscribe now to get the latest news delivered right to your inbox.

Best Things to Do In St. Louis

© 2022 Riverfront Times

Website powered by Foundation