Individual Shepherd’s Pies
In this recipe I use lamb. Many people use beef, but the shepherds didn’t watch over their cows at night. Make sure to use quality meat and the mashed potatoes seal the deal.
INGREDIENTS
1/2 Cup Olive Oil
1 Chopped Medium Onion
2 Pounds Ground Lamb
1/2 Cup Water
4 Cups Beef Stock
2 Large Diced Carrots
1/2 Bunch Finely Chopped Thyme
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Pound Mashed Potatoes (Enough to Cover Six Pies)
Preheat your oven to 350° F. In a large skillet heat the olive oil and add the chopped onion. Cook for 4 minutes until the onion is tender. Add the ground lamb and sauté for 3 minutes to break up any large pieces. Add the water and then transfer to a baking sheet and put into the oven and cook for 15 to 20 minutes. The lamb should be golden brown. Remove from the oven and drain off the excess fat. Return to the original skillet and add the beef stock. Bring to a boil over a medium heat. Meanwhile, blanch the diced carrots in salted boiling water until they are soft. You do not want them to be mushy. Drain the carrots and place them in a cold water bath and set aside. Turn the skillet with the lamb down to a low heat and add the chopped time, salt, pepper and carrots. Simmer for 10 minutes and then transfer the meat mixture into individual earthenware pie dishes. Press the meat mixture down so that you will have a smooth surface onto which the mashed potatoes can be piped. Using a piping bag with a large nozzle carefully pipe an even layer of potatoes over the surface of the pie. If you do not have a piping bag don’t worry about it. Just do the best you can to neatly cover the pies. Place the individual pies on a baking sheet and put into the oven for 5 minutes. The potatoes should begin to turn golden brown and the pies should be piping hot in the center. Remove from the oven and serve. Makes 6 individual pies.
Coconut Cream Pie
Forget the diner and make your own delicious Coconut Cream Pie. It will be much better than the diner’s…trust me!
INGREDIENTS
Crust:
6 Ounces Animal Crackers
2 Tablespoons Unsweetened Shredded Coconut
1 Tablespoon Raw Sugar
5 Tablespoons Melted & Cooled Unsalted Butter
Filling:
1 Cup Whole Milk
14 Ounces Coconut Milk
1/2 Cup Unsweetened Shredded Coconut
1/2 Cup Plus 1 Tablespoon Sugar
3/8 Teaspoon Salt
5 Large Egg Yolks
1/4Cup Cornstarch
2 Tablespoons Unsalted Butter (Cut Into 2 Pieces)
1 1/2 Teaspoons Vanilla Extract
Whipped Cream:
1 1/2 Cups Cold Heavy Whipping Cream
2 Tablespoons Sugar
1/2 Teaspoon Vanilla Extract
1 Tablespoon Toasted Unsweetened Shredded Coconut
Move your oven rack to the lower middle and preheat to 325° F. In a blender or food processor combine the animal crackers, coconut and sugar. Pulse for about 20 seconds until the crumbs are almost powdery. Pour the crumbs into a medium size bowl and add the butter. Stir until the crumbs are evenly moistened. Pour the moistened crumbs into a 9 inch pie plate. Using the bottom of a drinking glass press the crumbs evenly into the bottom and up the sides of the pie plate. Bake for 15 minutes until medium brown. Remove from the oven and cool for 30 minutes on a wire rack.
While the crust is cooling make the filling. In a medium saucepan bring the coconut milk, while milk, shredded coconut, 1/2 cup sugar and salt to a simmer over a medium high heat. Stir occasionally to make sure that the sugar dissolves. In a medium size bowl whisk together the egg yolks, cornstarch and 1 tablespoon of sugar until well mixed. Gradually pour about 1 cup of the hot milk mixture over the egg yolk mixture. Whisk constantly and whisk well to combine. Slowly add the remaining milk mixture to the yolk mixture in 4 additions. Make sure to whisk constantly. You don’t want to end up with scrambled eggs! Return the mixture back to the saucepan and cook until thickened and the mixture reached a boil. Whisk constantly for 1 minute. The filling must boil in order to fully thicken. Turn off the heat and whisk in the butter and vanilla until the butter is fully melted. Give a stir and then pour the hot filling into the cooled pie shell. Smooth the surface with a spatula. Press plastic wrap directly against the surface of the filling and refrigerate for 4 hours until firm. You may refrigerate up to 12 hours.
Just before serving you want to make the whipped cream. Beat the cream, sugar and vanilla with an electric mixer for 2 minutes until soft peaks form. Top the pie with the whipped cream. To toast the coconut take a small dry skillet and toast 1 tablespoon of the unsweetened shredded coconut until it turns a golden brown. Sprinkle the whipped cream with the toasted coconut. Cut the pie into wedges and serve. Makes one 9 inch pie – Serves 8
Ginger And Lime Grilled Salmon
After living in the Pacific Northwest for so many years I really got spoiled because the salmon there is the best in the world. For this recipe the ginger and lime really mix well together and compliment the salmon. It’s BBQ time so get grillin’ that salmon!
INGREDIENTS
2 Pound Salmon Fillet
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
2 Tablespoons Lime Zest
2 Tablespoons Grated Fresh Ginger
1 Tablespoon Fresh Lime Juice
5 Tablespoons Melted Butter
Rinse the salmon and pat dry with paper towels. Cut crosswise into 4 equal parts. Make sure to remove as many bones as possible. Prepare your barbecue. Season the salmon with the salt and pepper. Sprinkle on the grated ginger and lime zest. Press gently into the salmon. In a small size bowl combine the lime juice and melted butter. Pour the butter mixture over the salmon. Place the salmon on the grill and cook for 8 to 10 minutes. Remove from the grill and transfer to a cutting board. Remove the skin by sliding a sharp knife between the fish and the skin. Serve immediately. Serves 4
Rice Krispie Treats
INGREDIENTS
1/4 Cup Butter
1 (10 ounces – approx 40) package regular marshmallows or 3 cups miniature marshmallows
6 Cups Rice Krispies Cereal
In a large saucepan, melt 1/4 cup butter over low heat. Next, add the marshmallows and continue to stir until the marshmallows have completely melted. Remove from heat and stir in the cereal – coating them well with the melted marshmallow mixture. Using a silicone spatula, press the mixture evenly into a 13x9x2 inch pan which has been greased or lined with wax paper. Cut into squares when the mixture cools. Makes approximately 24 squares.
This is sticky to make, but you’ll have fun licking your fingers!
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Garlic Rack of Lamb
Lamb isn’t just for Easter. I prepare lamb often because it is so easy to make and always a big hit.
INGREDIENTS
15 Peeled Garlic Cloves
1/4 Cup Rosemary Leaves
1/2 Teaspoon Red Pepper Flakes
3 Tablespoons Freshly Squeezed Lemon Juice
1/4 Cup Olive Oil
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1 Large Rack of Lamb
Preheat your oven to 450° F. In a blender or a food processor combine the garlic, rosemary, red pepper flakes, lemon juice and olive oil. Pulse until the garlic is finely chopped. Season the lamb with the salt and pepper. Rub the garlic mixture on both sides of the lamb. Make sure that all of the meat is covered. Put the lamb, fat side up, on a large baking sheet. Let stand of 1 hour. Place the lamb in the top portion of your oven and roast for 15 minutes. Open the oven door and turn the baking sheet and roast for another 10 minutes. Your lamb should come out medium rare. If you want your lamb rare then roast for less time. Remove from the oven and transfer to a carving board. Let stand for 10 minutes. Carve the rack in between the ribs and serve immediately. Serves 4
Corn & Black Bean Salad
This simple and colorful salad is packed full of flavor. With the combination of sweet corn, tender black beans, cherry tomatoes and zesty cilantro in a vinaigrette dressing what could be better.
INGREDIENTS
2 Cups Fresh or Frozen Corn
1/2 Cup Chopped Red Onion
2 Tablespoons Malt Vinegar
1 Tablespoon Olive Oil
1 Tablespoon Fresh Lime Juice
1/2 Teaspoon Sea Salt
1/2 Teaspoon Freshly Ground Pepper
4 Cups Black Beans
1 Cup Halved Cherry Tomatoes
1/3 Cup Chopped Cilantro
In a medium size pot add water and bring to a boil. Add the fresh corn and cook for 1 minute. Remove from the heat and drain well. Rinse in cold water and drain again. If you are using frozen corn skip the cooking process. Just thaw the corn out. In a large size bowl whisk together the malt vinegar, olive oil, lime juice, salt and pepper to make the dressing. Add the beans, corn, chopped onions and cherry tomato halves. Toss just until all of the ingredients are incorporated. Cover and chill for at least 3 hours. Add the cilantro and toss again before serving. Serves 4
Cream Cheese Pound Cake
This cake is moist, tender, golden brown and very velvety. It has all the richness and pure buttery flavor of classic pound cake, but with a delicate tang.
INGREDIENTS
3 Cups Cake Flour
1 Teaspoon Salt
4 Large Room Temperature Eggs
2 Room Temperature Egg Yolks
1/4 Cup Milk
3 Teaspoons Vanilla Extract
3 Cups Sugar
24 Tablespoons Unsalted Butter (3 Sticks)
6 Ounces Softened Cream Cheese
Before you turn on the oven adjust the oven rack to the middle position. Preheat your oven to 300° F. Grease and flour 12 cup nonstick Bundt pan. In a medium size bowl, combine the flour and salt. In a 2 cup liquid measuring cup whisk the eggs, 2 yolks, milk and vanilla. In a separate large size bowl, beat together (by hand or with an electric mixer) the sugar, butter and cream cheese for 3 minutes until fluffy. Reduce the speed to low and very slowly add the egg mixture until incorporated. The batter may look slightly curdled. Add the flour mixture in 3 additions. Scrape down the bowl as needed. Give the batter a final stir by hand. Scrap the batter into a prepared pan and gently tap the pan on the counter to release air bubbles. Bake for 80 to 90 minutes. Rotate the pan halfway through baking. Remove from the oven and cool the cake in the pan on a wire rack for 15 minutes. Remove the cake from the pan and cool completely, for about 2 hours. Serve plain or topped with frosting or fruit. Serves 12
Roman Artichokes
INGREDIENTS
2 Tablespoons Lemon Juice
8 Medium Artichokes
1 1/2 Cups Chopped Mint Leaves
1 Cup Dried Bread Crumbs
1 Cup Fresh Bread Crumbs
1/2 Cup Freshly Grated Pecorino Romano Cheese
3 Tablespoons Extra Virgin Olive Oil
2 Chopped Garlic Cloves
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Fill a large bowl with cold water and 1 tablespoon lemon juice. Trim the artichokes by laying each artichoke on its side and with a serrated knife cut 1 inch off the top. Trim the stem end and cut off the stem level with the bottom of the artichoke. Peel the tough outer layer of the stem with a vegetable peeler. Bend back the dark outer leaves just from around the base of the artichoke. Snap off and throw away. With kitchen shears trim the thorny tips from the remaining leaves. Place the stems and trimmed artichokes in the bowl of lemon water to prevent browning. Repeat with the remaining artichokes. In a large skillet heat 1 inch of water to a boil. Stand the artichokes in the boiling water. Add the stems and heat to boiling. Reduce the heat to medium low. Cover and simmer for 35 minutes. Drain the artichokes. In a medium size bowl combine 1 tablespoon lemon juice, mint, all of the breadcrumbs, Romano cheese, oil, garlic, salt and pepper. This should make about 3 1/2 cups. Preheat the oven to 400° F. When the artichokes are cool enough to handle pull out the prickly center leaves from each artichoke with a teaspoon. Scrape out the fuzzy choke and throw away (without cutting into the heart). Finely chop the stems and stir into the mint mixture. Stand the artichokes on a large baking sheet – stems down. Pull the leaves down to open slightly. Spoon the mint mixture between the leaves and into the center cavities (a little less than 1/2 cup per artichoke). Bake for 25 minutes until the stuffing is golden and the artichokes are heated through. Serve hot. Serves 8
Grilled Pork Medallions
When I picked these pork medallions up from the butcher I wasn’t exactly sure what I was going to do with them. Because pork tends to end up dry I decided to place them in a marinade overnight. These Pork Medallions came out superb! If you don’t have a grill you can put them under the broiler for 4 to 6 minutes per side.
INGREDIENTS
1 1/2 Pounds Pork Medallions
1/4 Cup Olive Oil
3 Tablespoons Lemon Juice
4 Chopped Garlic Cloves
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Oregano
1 Teaspoon Yellow Curry
1 Teaspoon Dried Mustard
1 Sliced Onion
In a flat baking dish put the olive oil, garlic, lemon juice, salt and pepper. Stir to blend. Add the oregano, yellow curry and dried mustard and stir to mix well. Add the pork medallions and sliced onion to the marinade mix. Cover and place in the refrigerator overnight. When you are ready to cook preheat your grill. Cook for 4 to 6 minutes on each side depending on how thick the medallions are. Transfer to a warm serving dish and serve hot. Serves 4
Nana’s Tomato Sauce
INGREDIENTS
3 Tablespoons Olive Oil
4 Chopped Garlic Cloves
28 Ounces Plum Tomatoes Blended
3 Tablespoons Basil
3 Chopped Sprigs of Parsley
1/4 Cup Red Wine
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Heat the olive oil in a large saucepan. Add the chopped garlic and sauté until lightly golden. Add the tomatoes, basil, parsley, wine, salt and pepper. Simmer for 30 minutes. Add meatballs (if you are using meatballs) and let simmer for another 30 minutes. When done remove the meatballs to be eaten to the side. Pour the sauce over 1 pound of spaghetti that has been cooked al dente. Serves 4
