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
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
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
Spaghetti & Meatballs Alla Nana
Don’t forget that food is a celebration to be shared. Gather your loved ones and mangia! You deserve to honor your life with good food, good friends and unhurried living. This is a great dish because it is hearty and can be made with canned tomatoes without sacrificing flavor.
INGREDIENTS
¾ Pound Ground Beef
¾ Pound Ground Pork
1 Egg
1 Crushed Garlic Clove
6 Chopped Flat Italian Parsley Sprigs
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
½ Cup Grated Cheese
1 Cup Italian Bread Cubes
In a large size bowl mix everything together and form into balls of about 2 inches in diameter. In a large skillet brown the meatballs in hot olive oil. Remove from the pan and drain. Add to the sauce as it simmers and let them finish cooking. Serves 4
Chocolate Chip Shorties
This is my go to recipe when I want to make quick cookies, but I don’t want to sacrifice taste.
INGREDIENTS
1 Pound Softened Butter
1 Cup Sugar
5 Cups Unbleached Flour
1 Teaspoon Vanilla Extract
1 Teaspoon Kosher Salt
12 Ounces Chocolate Chips
Preheat your oven to 350° F. In a large size mixing bowl cream together the butter, sugar, vanilla and salt. Gradually add the flour and combine with a wooden spoon. Add the chocolate chips and mix well. As the mixture becomes thick knead it lightly with your fingers until it is firm. Pack the dough into a lightly buttered baking dish. Prick the center with a fork. Bake in the oven for 40 minutes until lightly browned. Remove from the oven and cool for 10 minutes on a wire rack. While in the pan cut into squares. Cool completely and remove from the pan. Transfer to a serving plate. Makes approximately 24 cookies depending on how big you cut them.
Ham Cooked In Beer
INGREDIENTS
20 Pound Bone-In Ham
2 Cans Beer
Olive Oil
Preheat oven to 350° F. Grease 18 quart roasting pan with olive oil. Place the ham, with the fattier side up, in the roaster. Pour the beer over the ham. Place lid on roasting pan. Bake 6 to 8 hours or until cooked through. Let sit 15 minutes before slicing.
Deviled Eggs
Deviled eggs or eggs mimosa originated in ancient Rome. They are still popular across Europe. In France they are called oeuf mimosa; in Romania, oua umplute (stuffed eggs); in Belgium, The Netherlands and Germany, they are usually filled with caviar and served in a remoulade sauce and are known as “Russian Eggs.” In the United States Deviled Eggs are so popular that there are special dishes and carrying trays designed specifically for them.
INGREDIENTS
For 12 Deviled Eggs
6 Large Hard Boiled Eggs
3 Tablespoons Mayonnaise
1 Teaspoon Djon Mustard
1 Teaspoon Malt Vinegar
Salt & Pepper to Taste
Paprika
Boil eggs on high heat for about 15 minutes. Promptly chill eggs so that the yolks stay bright yellow. Chill for about an hour. Remove eggs from their shells and halve lengthwise with a sharp knife. CAREFULLY remove the yolks (like they are little babies) and place in a medium bowl. Mash the yolks with a fork and add mayonnaise, mustard, vinegar, salt & pepper. Carefully spoon the yolk mixture back into the egg white halves and garnish with a light dusting of paprika. Store in the refrigerator. *Note…be careful when using the salt on the deviled eggs as it is easy to over salt.
Good Friday Spätzle
In the Eastern Church this day is known as Great or Holy Friday. The Western title is supposed to be a corruption of the phrase “God’s Friday,” the day on which Christ died. On this day the bells are silenced and in some places this day is observed by so strict a fast that it is often called the Black Fast because many do not eat at all until sundown. In many parts of Germany it is customary to eat only Spätzle for the evening meal on Good Friday.
INGREDIENTS
1 ½ Cups Flour
½ Teaspoon Salt
2 Eggs
½ Cup Milk
½ Cup Water
3 Tablespoons Bread Crumbs
¼ Pound Butter
Sift the flour with the salt in a medium size bowl. Add the eggs, milk and water. Stir until smooth. Then with a fork dipped in boiling water cut the dough in small pieces into the boiling water. Boil for a few minutes until they rise to the top. Remove from the water and transfer to a serving dish. Cover with the bread crumbs that have been fried in the butter. Serve hot. Serves 4
