deliciousness

shepherd’s pie

via life, in recipes
serves 4

shepherd’s pie
1 tablespoon olive oil
2 onions, chopped
2 medium carrots, chopped
20 oz. ground beef or lamb
2 tablespoons tomato paste
1 14 oz. can peeled tomatoes
1 cup beef stock
1 bay leaf
1 sprig thyme
1 cup fresh or frozen peas (i used frozen corn)
sea salt and cracked black pepper

potato mash
2 lb potatoes, peeled and chopped
2 1/2 oz. butter
1/4 cup milk
1/2 cup freshley grated cheese (parmesan or cheddar)

Start by peeling 2 lbs. of potatoes.

Cut them into 1-2 inch pieces and boil in liberally salted water until fork tender. Mash with 1/4 cup milk, 2 1/2 oz. butter and 1/2 cup cheese.

Chop 2 medium carrots (or a couple of handsful of mini peeled carrots) and two small onions. Saute in 1 Tb. olive oil until tender.

Add 20 oz. ground beef or lamb and cook until browned. To this mixture add 2 Tb. tomato paste, 1 cup beef stock, 1 bay leaf, 1 sprig of thyme and 1 14 oz. can peeled tomatoes. Simmer, covered, for 15 minutes. Uncover, add 1 cup frozen or fresh peas and simer 15 minutes more, or until most of the liquid has evaporated.

Pour meat mixture into a 4-cup baking dish.

Cover with mashed potatoes and bake at 375F for 35 minutes, until potatoes have browned.

roasted rosemary potatoes

via ina garten
serves 3-4

1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves

Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.

Remove the potatoes from the oven, season to taste, and serve.

Notes: Since I had to get the timing right for dinnar, I parboiled the potatoes for 10 minutes, then, when everyone arrived, I baked them off until the outside was crispy (about 15 minutes).

mashed potatoes with roasted garlic and mascarpone cheese

via bobby flay
serves 8 

3 pounds Idaho potatoes, peeled and cut into large dice
Kosher salt
1 1/2 cups whole milk
1 head of roasted garlic cloves, pureed
1/2 stick unsalted butter
8 ounces mascarpone cheese
Freshly ground black pepper

Place potatoes in a large saucepan, add cold water just to cover and 1 tablespoon of salt. Bring to a boil over high heat and cook until tender. Drain well and run through a food mill set over a large bowl (I just used a potato masher).

While the potatoes are cooking, combine the milk, garlic puree and butter in a small saucepan and bring to a simmer over low heat. Stir the milk mixture into the potatoes until combined. Fold in the mascarpone and season well with salt and pepper. Keep warm over in a bain marie or double boiler until serving.

Notes: Make sure to add only a little milk at a time. I ended up only needing 1 cup; any more would have made the mash too liquidy. My parents liked this so much, they kept saying it didn’t need any gravy, but I still served it with this recipe.

papas con chorizo

excerpted from Ana Quincoces Rodriguez’s Sabor, A Passion for Cuban Cuisine
serves 4 to 6

3 medium potatoes, peeled
1/4 cup olive oil
3 garlic gloves, minced
1 medium onion, chopped
1 small bell pepper, chopped
3/4 pound chorizo sausage, casings removed, cut into 3/4 inch slices
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
2 tablespoons chopped fresh parsley

1. Fill a large pot with water, add the potatoes, and bring to a boil. Let the potatoes boil for 20 to 25 minutes, until fork-tender.

2. Drain the potatoes, let them cool slightly, and then cut them into 1/4-inch slices.

3. Heat the oil in a large frying pan over medium heat. Add the garlic, onion, and bell pepper and saute for 5 to 7 minutes, until the onion is translucent. Add the chorizo, and cook for 5 minutes.

4. Carefully stir in the potatoes; try to avoid breaking them up too much. Add the salt, pepper, paprika, and parsley, and carefully stir once more. Taste and adjust the seasonings, if necessary.

picture via

herb chicken tenders and warm potato salad

via avec eric and cook sister
serves 4

8 chicken tenders
oil, salt, pepper
herbes de provence
3 russet potatoes
2 eggs
1/2 pound green beans
less than 1/2 diced red onion
2 tbsp. mayonnaise
1 tbsp. whole grain dijon mustard
dill

Season chicken tenders with salt, pepper, and herbes de provence. Heat pan with oil and brown chicken over medium high heat. Take off heat and let rest.

Meanwhile, boil potatoes and eggs, then remove from heat until cool enough to handle. Blanch green beans in salted water. Peel and chop potatoes and hard-boiled eggs into bite-size pieces.

Dice chicken into bite-size pieces and combine with the other ingredients. Add salt and pepper to taste.

thanksgiving redux

lamb sausage in puff pastry
baked mashed potatoes with parmesan and bread crumbs (note: use less butter) homemade gravy
spicy parmesan green beans and kale
ciabatta stuffing with chestnuts and pancetta

thanksgiving 2008

spiced turkey breast
parmesan mashed potatoes and gravy
spicy parmesan green beans and kale
pecan pie from whole foods

overall, delicious and easy. turkey was still a little pink in the middle after sitting in the oven extra and resting for thirty minutes, but after carving and microwaving for a minute, it turned out perfectly. mashed potatoes and gravy was delicious of course. veg was a little spicy for mom’s taste but everyone else thought it was good. tiny pecan pie was just the right size for five people. prep always makes life easier. moms complaining and worrying over your shoulder is not as fun. but yay for grandmas eating.