A Nostalgic President’s Day Supper

With all the craziness in American Politics these days, I thought it would be fun to put together a menu based on the likes and preferences of Presidents who have face impeachment. There have only been three, how hard can it be?

There was Andrew Johnson, the 17th President of the United States. He was the first to face impeachment in 1868. The house drew up 11 Articles of Impeachment for the Senate to consider. The Senate voted against the first article, adjourned for a month, voted against the second article, then adjourned without giving any consideration the remaining articles. So much for that.

Bill Clinton was the 42nd President of the United States, and only the second to be impeached. In 1998, the House brought 2 Articles of Impeachment to the Senate. The Senate voted against both, and President Clinton finished his second term in office.

Now we have President Trump, the current President of the United States. As with the others before him, the House found cause to impeach, the Senate disagreed. Now it’s up to the voters in November and history to tell the tale.

So these were the men I had to work with, and from their food preferences I thought I’d create a President’s Day Supper. I was wrong. Turns out, according to those in the know, Andrew Johnson was partial to a dish called Hoppin’ John. It’s a dish that features rice, green onions and Black Eyed Peas. Andrew Johnson was definitely Southern when it came to his food. While I love Southern Cooking, the one thing I strongly dislike is Black Eyed Peas. As for President Clinton, while in office Cheeseburgers were his favorite, although I have read that he’s a vegetarian these days. Which brings us to President Trump, the king of Fast Food. In desperation, I thought why not bring President Nixon into the mix. I know, he resigned, but that was only to avoid impeachment. He might have been the first President to be impeached and removed from office. So what did President Nixon bring to the table? Cottage Cheese with Ketchup. Nope, no help there.

So I’ve gone in a completely different direction – the way of American Comfort Foods and a longing for Nostalgia. What could be more comforting and reassuring than Meatloaf? Yeah, and mashed potatoes and gravy and carrots.

So happy President’s Day everyone! Now let’s get out there and shop till we drop!

Meatloaf with Mushroom Gravy Recipe
Meatloaf
3 slices French Bread
1/2 cup Milk
1 pound Ground Beef
1 pound Ground Pork
1/2 medium Yellow Onion, minced
6 Garlic Cloves, minced
1 tablespoon Worcestershire Sauce
Kosher Salt to taste
Black Pepper to taste
2 Eggs

Heat oven to 350 degrees.

Dip the french bread into the milk. Squeeze to release excess and then tear into pieces.
Place bread pieces, in a mixing bowl with ground meats. Set aside.

Peel and mince the onion and garlic. Add to the meatloaf mixture. Add Worcestershire Sauce, salt, pepper and eggs. Using hands, mix well. Place on a rimmed baking pan and form into a loaf.

Bake in heated oven for 60 minutes or until a thermometer inserted in the center reaches 165 degrees. Remove from oven. Transfer the meatloaf to the center of a large serving platter. Turn oven to warm setting and return meatloaf to oven to keep warm while making the gravy. Reserve 2 tablespoons of the meatloaf pan drippings to make the gravy.

Creamy Whipped Potatoes
3 lbs Russet Potatoes
3/4 cup Whole Milk
6 tablespoons Butter
Kosher Salt to taste
Black Pepper to taste

Peel and cut potatoes into 1-inch pieces.

Rinse potatoes in a colander under cold water until water runs clear, about 1 minute; drain well.

Place in a large pot with enough water to cover potatoes by 1 inch. Bring to a boil, reduce heat and slow-boil until potatoes are tender, about 20 minutes.

Note: While the potatoes are cooking, start the carrots.

Meanwhile, heat milk, butter, salt and pepper in a small saucepan over medium-low heat, whisking until smooth, about 3 minutes. Cover and keep warm.

Carefully drain potatoes into colander, then return potatoes to pot. Cook over low heat, stirring constantly, until potatoes are thoroughly dried, about 1 minute.

Transfer potatoes to a large metal mixing bowl. Using a hand-held mixer, whip until almost smooth. Add milk mixture in small amounts and continue to whip until smooth, fluffy and to desired consistency.  Taste and season with salt and pepper.

Spoon mashed potatoes on either side of the meatloaf. Cover with foil and keep warm in oven until ready to serve.

Buttery Carrots
1 1/2 lbs Carrots
1/4 cup Butter
Kosher Salt
Black Pepper to taste
Parsley for garnish, if desired

Peel and cut carrots on the bias into 1/2-inch pieces.

Place the carrots in a large pan and cover with water. Bring the carrots to a simmer over medium heat.

Cook carrots for 10 to 12 minutes or until carrots are tender. While the carrots cook, chop parsley for garnish. Set aside until ready to serve.

Once the carrots are tender, drain well. Return to the pan. Add butter, swirl to coat the carrots in the butter. Season with salt and pepper.

Arrange the carrots at the ends of the meatloaf on the platter. Keep warm while the gravy is made.

If using the parsley, finely mince and set aside until ready to serve.

Creamy Mushroom Gravy
2 tablespoons Pan Drippings
3 cups Crimini Mushrooms
1 Garlic Clove
2 tablespoons Flour
1 1/2 cups Beef Stock
1/2 cup Heavy Cream
1 teaspoon Thyme
1 1/2 teaspoon Worcestershire Sauce
Kosher Salt to taste
Black Pepper to taste

Place the meatloaf pan drippings in a saucepan. Clean and slice the mushrooms. Add to the pan with the drippings. Cook over medium heat just until the mushrooms begin to brown and release their liquid. While the mushrooms cook, peel and finely mince the garlic. Add in garlic to the mushrooms, cook just until garlic is fragrant, about 30 seconds. Sprinkle flour over the top and cook for 1 minute. Whisk in beef broth, heavy cream, thyme and Worcestershire. Simmer just until thickened, about 5 minutes. Season to taste with salt and pepper.

Pull the meatloaf platter from the oven. Pour some of the gravy over the meatloaf. Sprinkle parsley over the meatloaf, potatoes and carrots. Serve with additional gravy to use as desired.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

2 thoughts on “A Nostalgic President’s Day Supper”

  1. How comforting to start the day with a touch of humor! I well remember the cottage cheese and ketchup thing. I don’t mind cottage cheese (particularly with cantaloupe), but ketchup??? On the other hand, Nixon did bring California wine to the White House, which ended up a good thing. You’ve done a great job with the history and the comfort food, Rosemarie.

    Like

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