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 Posted: Mon Apr 10, 2006 6:55 pm
[ Message temporarily off-line ]
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Posted: Mon Apr 10, 2006 7:03 pm
[ Message temporarily off-line ]
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Posted: Thu Apr 13, 2006 10:06 pm
Dawn's Shepherd's Pie
Filling
2 tbsp butter
1 lb ground beef
1 15 oz can stewed tomatoes
1/2 tsp marjoram
2 tbsp flour
2 tsp garlic, minced (ok I do more than that but you never heard it here)
1 cup chopped onion
1 bay leaf
1 tbsp red wine vinegar
1/4 cup peas, fresh or frozen
1/4 cup corn, fresh or frozen
salt and pepper, to taste
Topping:
2 lbs potatoes
6-8 tbsp half & half
1/4 cup butter, stick in 2 tbsp increments
1/2 cup cheddar cheese, grated
1/4 cup parmesan, grated
2-3 green onions, chopped into rings
Set the oven to 350 degrees.
Peel and cut the potatoes into 1 1/2 inch cubes, and put in a large pan to boil. When they are done, mash the potatoes with 2 tbsp butter and 2 tbsp half & half and salt and pepper, then repeat this process until the potatoes are a good spreadable consistency, and taste the way you like them. While the potatoes are boiling, start the filling.
Saute the onion, garlic and marjoram in 2 tbsp butter for about 5 minutes, over medium heat, or until onions are translucent. I salt and pepper this, mixture, but you may not want to. Add beef, and cook until browned. When the beef is done, drain the fat and measure it to see how much is there. If there is less than 1/2 up, add water to make up the difference. Return the fat and water to the pan. Add the flour, and stir til incorporated well. Then add the tomatoes, bay leaf, vinegar, salt and pepper, and cook for 15 minutes, on a low simmer. Add the corn and peas, and simmer 15 minutes more. When this mixture is done, pour the filling into a 9"x2"x12" baking pan and hold to top with potatoes.
When the potatoes are ready, spread them over the filling. Top the potatoes with grated cheeses and green onions, then put in the oven for 20-25 minutes, until the beef mixtures begins to bubble around the outside of the potato topping.
I like serving this with a spinach salad and some nice french bread.
You could make this with lamb, if you like. It'd certainly be more traditional but a lot of people don't like it.
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Posted: Tue Apr 18, 2006 9:26 pm
I'm going to post another recipe. This one is from Guiliano Hazan's Classic Pasta. If Guiliano weren't married, I'd hunt him down and cavegirl club him and take him back to my hidey hole.
Spaghetti Al Cognac
Spaghetti with Fresh Tomatoes and Cognac
This dish was invented by Alfredo, the famous Roman chef who created Fettucine all'Alfredo. It is traditionally eaten in Rome at 4 am.
INGREDIENTS
For 1 lb. of spaghetti
1/3 cup extra-virgin olive oil
1 cup finely chopped yellow onion
2 tbsp Cognac
1 lb fresh ripe plum tomatoes, peeled and seeded and cut into 1/4 dice (when it's not summer, or I'm in a hurry I use a 28 oz. can of San Marzano Romas, or Cento Whole Plum Tomatoes)
salt and freshly ground black pepper
PREPARATION
1 Put the olive oil and onion in a large skillet over medium heat and cook until the onion has softened and turned a rich golden color.
2 Turn the heat up to medium high and our in the cognac. Cook for about 30 seconds to allow the alcohol to evaporate, then add the tomatoes. Season with salt and black pepper and cook, stirring occasionally, until the tomatoes have reduced and seperated from the oil: about 10-20 minutes. Remove from the heat and set aside.
3 Bring 4 quarts of water to a boil in a large saucepan or pot, add 1 tbsp of salt, and drop in pasta all at once, stirring until the strands are submerged.
4 When the pasta is cooked al dente, return the skillet with the sauce to a low heat, drain the pasta and add it to the skillet. Toss over the heat until the pasta is well coated. Serve at once, grinding some fresh black pepper over each serving.
Also good with: spaghettini, penne
I tend to buy a good chunk of pecorino romano and keep it in the fridge to add to recipes like this. I actually bought a bottle of cognac to make this with. *laughs* I like to serve it with a spinach salad and some good bread.
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Posted: Wed Apr 19, 2006 8:47 am
Mmmm! Today, my friend James is coming to take me for Brazilian food. I get to go to Sampaio.
I'm hoping I get to have feojada today. Muy tradicionale!
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Posted: Wed Apr 19, 2006 8:50 am
eek Ohh do tell when you get back, I haven'y tried that kind yet but would like to some day if I could find resturant rofl heart
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Posted: Wed Apr 19, 2006 9:03 am
I'll let you know! I'm heading out now.
smile
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Posted: Wed Apr 19, 2006 9:09 am
Jiggalicious I'll let you know! I'm heading out now. smile ok enjoy I will get the message after I get home from work. 4laugh
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Posted: Wed Apr 19, 2006 12:57 pm
Mom, lunch was lovely. I had feojada, which is a black bean stew, with smoked meats and sausage. It was served with white rice, fresh collard greens, and a crumb topping. The meal was garnished with oranges.
The whole thing was completey divine.
*sighs* Too bad you couldn't have come along!
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Posted: Fri Apr 21, 2006 10:04 pm
That does sound good, I wish I could have been there too.
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Posted: Sun Apr 23, 2006 4:13 pm
favorites are:
bananas foster
colby cheese
bacon
milk
refried beans
mashed potatoes
oranges
This list could go on forever and ever and ever...I love to eat!
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Posted: Sun Apr 23, 2006 6:42 pm
I think, mareimbri...Piers Anthony fan, food addict...
You are my kinda person.
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Posted: Mon Apr 24, 2006 12:57 pm
Bestmom Well my fav food that I remember my mother making is Tamalie Pie, oh and she use to make a killer lasana(sp), but sadly I don't really know how to make them, my mother never showed me how or I just didn't pay atten. when I was a teen ager. My mom used to make a tamale pie, and then stuff it in green peppers, cover the top with cheese and then bake it in the oven. *drools* So good!
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Posted: Mon Apr 24, 2006 12:59 pm
One food I absolutly love is Chicken Picatta (mainly becuase of the capers) but I don't have a recipe for it. crying Anyone by chance know of a good recipe or where I can find one?
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Posted: Mon Apr 24, 2006 6:18 pm
I'll hunt you one. Lord knows I have 300 cookbooks...one of 'ems bound to have something in it that will work.
If I don't post it in a few days, nudge me gently, Pyschominako! heart
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