Leftover Mashed Potatoes = Shepherd's Pie

Do you ever wonder what to do with leftover mashed potatoes?  You can surely make some potato pancakes, but this recipe is so much better.  It's simply a meat pie with a mashed potato crust.  Also, known as Cottage Pie, it has many variations especially when it comes to the meat selection.  Don't feel limited by what I put in it.  Traditionally, it was made with lamb and those odd looking potatoes which were introduced to England from the "New World".  Of course, then the French , my ancestors, got a hold of the concept and sprinkled in some sweet and savory spices into their version of the meat pie.  (Recipe this Winter)

Shepherd's Pie

1/2 lb. hamburger meat

1/2 onion, chopped  See NOTES.

1 clove garlic, minced

1 peeled carrot, sliced thinly

1 cup thinly sliced mushrooms

2 Tbsp olive oil

1/4 cup red wine or beef broth

2 cups leftover mashed potatoes

grated cheese and paprika for garnish (optional)

Preheat the oven to 400 degrees.  In a large skillet crumble and brown the meat.  Add the onion, garlic, carrot, mushrooms and oil.  Cook through for 10 minutes on medium heat.  Add the broth or wine and simmer for 15 minutes or less.  Meanwhile reheat the mashed potatoes in a small pan or microwave.  (so they will be spreadable)  You may need to add additional liquid, ie. milk or water to soften them up.

In a 2 qt casserole dish put the meat mixture on the bottom and spread the potatoes on top.  Garnish with cheese and paprika for color.  Cover and cook for 20 minutes, then uncover and bake for 10 more minutes.  If you want a crustier finish you can broil the top for a few minutes.

NOTES: For the onion I had leftover honey glazed red onions.  In my opinion, this was the "secret ingredient"  The recipe will be one of the next posts.  It's worth it to make these onions ahead of time and serve them on sandwiches, pasta or in shepherd's pie! 

Tiramisu

When the Italians came up with this dessert, they had heaven in mind.  And how can something be so delicate in texture yet be so heavy on the hips!  I've tasted a few variations of tiramisu in my lifetime.  It was probably only when cannolis weren't on the menu.  Tiramisu was my "settle for" selection.  Not anymore!

I made both creations for Christmas dinner and the tiramisu met with more fanfare than did the cannolis.  I would love to give credit where credit is due, however I downloaded this into my file quite some time ago, so I'm not sure of its creator.  It is, by far, the BEST Tiramisu I've ever tasted!

It's not hard to make, so put this on your baking bucket list to try.  You won't be sorry.  It calls for 6 egg yolks.  Save the egg whites for breakfast since you will need to diet after this tiramisu experience! 

Ingredients:

6 egg yolks

1 cup sugar

1 1/4 cup mascarpone cheese

1 3/4 cup heavy whipping cream

2 12 oz packages of Italian lady fingers

1/2 cup cold espresso or strong coffee

1/4 cup coffee flavored liqueur (I used hazelnut Kahlua, this time)

1 tbsp cocoa for dusting

Combine the egg yolks and sugar in the top of a double boiler, over boiling water.  Reduce the heat to low and continue to cook for about 10 minutes, stirring constantly.    They should be lemon colored and thick.

Add the mascarpone to the yolks and combine well.  In a separate bowl, whip the heavy cream until stiff.  Gently fold into the mascarpone mixture and set aside.

Mix the coffee with the liqueur and place in a glass pie plate.  It's easier to dip that way.  Dip the ladyfingers briefly on both sides.  Do not allow them to soak!  Arrange the ladyfingers in the bottom of a 8 or 9 inch square glass baking dish.  I used 14 on each layer. (2 rows of 7 )  Spoon half of the cream mixture on top and arrange one more layer of ladyfingers.  Repeat with another layer of the mascarpone mix.  Refrigerate for at least 4 hours.  I chilled mine overnight (recommended). 

The last bite!!

Holy Christmas and Holy Cannoli!

Christmas came and went as I spent the day with the people who are near and dear to me.  This was the "first" year that I had Christmas  Day dinner at my home, so I had to do it up good!  Unfortunately, (or maybe not) I had a few recipes I wanted to experiment with.  I know it's not the time to have a "science project" in the kitchen, but who better to practice on, but family.  They are the most forgiving!

So as the "chaos" began in the kitchen, many family members (my elves) stepped in to help with the finishing touches.  We had the "cannoli man"  dipping cannolis in chocolate and crushed pistachios,  my son, so expertly mashing the potatoes, and my mother did dishes as we went.  She said she loved to do them because it sooths her tired hands.  Okay, I won't argue with that.  Thanks to everyone we pulled it off.  The menu consisted of roasted prime rib (my first, although very easy), garlic green beans with bread crumb topping, slow roasted red onions basted with a honey butter balsamic glaze, cheesy mashed potatoes and sauteed mushrooms.  Whew!  For dessert we had grandma's fudge, homemade tiramisu (in a future post) and cannolis.  Hope you enjoyed your Christmas, as we did! 




The "Cannoli Man" putting the finishing touches on!

 For the cannolis I bought the shells from a local Italian restaurant.  Much easier that way.  One of these days I'll make the shells...I have the forms, already.  The filling was adapted from Emeril Lagasse, but a few changes were made...MUST experiment, you know!

Ingredients:

1/2 cup heavy cream

1 pound of ricotta cheese

1/2 cup powdered sugar

2 tsp of Amaretto or any favorite liqueur

1/2 cup mini chocolate chips, for filling

1/4 tsp orange zest or a dash of orange flavoring (optional, but recommended)

1/2 cup more for melting

1/4 cup chopped pistachios

In a medium or large mixing bowl, whip the heavy cream.  Gently fold in the ricotta with a spatula.  Fold in the sugar, liqueur, chocolate chips and orange zest.  Mix well.  I made the filling the day before so the flavors would intensify.  Stuff the cannolis using a pastry bag, if possible.  Dip the ends in melted chocolate and then crushed pistachios and serve. 

Christmas Fudge and Baking with Mom

If I'm not traveling, the next best place I'd like to be is in the kitchen, especially when it involves chocolate!  What makes it even more special is baking with my mom.  There is always time to do that, so when she called, I arrived ready, eager and willing to make that silky chocolate decadence, fudge.  The kind that melts in your mouth.  Good thing she only makes it around Christmas or this girl would be a happy blimp!

My mother has made this almost every year, for as long as I can remember, and this time I wanted to help out.  I had no idea it was so simple.  On the other hand (no pun intended) my dad usually makes his Czech bread.  Since he'll be "on the mend" from carpal tunnel surgery, today, I MAY bake a similar recipe of Italian Bread.  We'll see...  Until then, make this "fantasy fudge" for Santa or your family.

Ingredients:

3/4 cup butter

3 cups sugar

2/3 cup canned evaporated milk

1  12 oz package of semi sweet chocolate chips

1   7 oz jar of marshmallow

1 tsp vanilla

1 cup chopped nuts (optional)  We made both!

Combine the sugar, butter and milk in a 2-3 qt saucepan, stirring constantly until it starts to boil.  Remove from heat and stir in the chocolate chips, vanilla and marshmallow.  Mix well.  If you're using nuts, add them.  You can put in a greased (with margarine or butter) 9x9 glass pan, for thicker fudge.  Or you can use a 13x9 pan for thinner.  Cover and chill until firm and cut into squares.  Yum!

Christmas Cranberry Nut Bread

For some reason I've found it hard to get into the Christmas "groove".   I consider Christmas to be a serene although festive time to reflect on the past year, spend time with family and bake.  Maybe that's boring to some, but I can't seem to get into the whole "shopping frenzy".  I don't like to shop during the year...why would I want to do it now?!  Is Christmas really about shopping and presents?  I don't think so!  Am I the only one who feels this way?  Can't we be kind and cherish one another without gifts?

This week  I'm beginning to bake.   That's what I tend to do when I feel the stress creeping in.   Last week's goodies were just practice, with molasses spice cookies and fruited truffles.  Traditionally, I've made pumpkin bread to wrap and give out and assorted cookies.  A few years ago a friend of mine made this, so I thought I'd try it.  This cranberry nut bread has a few redeeming factors, that is, healthy ingredients.   Just close your eyes as you pour in the 1 cup of sugar. (Then it doesn't count, right?)  The orange juice, cranberries and nuts will counteract that sugar indulgence!

Ingredients:

2 cups all-purpose flour

1 cup sugar

1 1/2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

3/4 cup orange juice

1 tbsp grated or zested orange peel

2 tbsp shortening

1 beaten egg

1 1/2 cups cranberries, frozen or fresh, chopped

1/2 cup chopped walnuts or pecans

Preheat the oven to 350 degrees.  In a bowl add the dry ingredients, stir then add the orange juice, peel, shortening and egg.  Blend it well, and stir in the cranberries and nuts.  Pour into a greased loaf pan (or 3 mini loaf pans)  Bake for 55 minutes (or about 45 for the minis) or until a toothpick in the center comes out clean.  Cool and remove from pan.  Wrap as gifts or have them ready for guests.  These should also freeze well.  Enjoy!

Quilt-Free Fruited Truffles

It appears as if I never do any baking.  The fact is I don't produce enough baked goodies to become good at it.  I try.  But, another reason you don't see many decadent treats on this blog is because I'll  have to eat them.  Someone has to do it! 

Last week my first Christmas cookies slid out of the oven.  They're gone!   I followed a recipe from a book I just finished, "The Christmas Cookie Club", by Ann Pearlman.  It's worth the read.  Instead of shelving it, I chose to make a few of the cookies, the molasses ginger crisps (they were amazing) and the fruited candies (similar to my amaretto balls, but without the guilt).  I changed some of the ingredients (of course) and this is what I came up with.  Enjoy!

Ingredients:

1 cup each of raisins, dates and prunes.  (I used 3/4 cup golden raisins and 1/4 cup regular raisins...I ran out)

1 cup walnuts or pecans (I used walnuts)

1/2 cup crystallized ginger

1 Tbsp amaretto

For rolling, I used confectioners sugar and  cocoa.

In a food processor, combine the fruit, nuts and ginger.  Pulse until well blended and the mixture comes together (in a big clump)  Add the amaretto (optional) and pulse to mix in.  With wet hands make walnut size balls.  Roll into the topping of sugar or cocoa.  Refrigerate for later.  Makes approximately 36.

NOTE: If you or children are allergic, you may want to try crushed vanilla wafers instead of nuts!

Pumpkin Soup - A Bobby Flay Throwdown!

After looking for that "perfect" pumpkin soup recipe, I stumbled upon this one adapted from the Mesa Grill Cookbook by Bobby Flay.  My lonely fairytale pumpkin sat idly by while I cooked and created without it.  As luck would have it, my pantry produced the exact ingredients I needed to make this version of Fall goodness.

So, with the help from Mr Flay and a few minor changes I came up with the best pumpkin soup I've had in a long time.  What's nice about it is that you can literally "throw" it together in a matter of minutes.  This would make an excellent start to your holiday meal because you can make it, refrigerate and reheat it a day or two later.  And it will be better leftover!

Ingredients:

4 cups chicken broth

3 cups pumpkin puree

2 tsp ground cinnamon

1 tsp ginger

1/2 tsp allspice

1/4 tsp fresh nutmeg, grated

2 TBSP honey

3 Tbsp maple syrup

1  tsp minced chipotle pepper in adobe (canned)

1/2 cup fat free half & half (you have to cut back somewhere)

salt and pepper to taste

garnish with rosemary, garlic flavored rustic croutons and a little parmesan cheese.

In a large pot, boil the broth.  Add the pumpkin and the rest of the ingredients except for the half and half and the garnish.  Reduce the heat to a simmer and continue to cook for about 30 minutes.  During the last 5 minutes, stir in the half and half. Then garnish and serve.  Serves at least 4 adults.

Fruited Pork Tenderloin

I'm not a big fan of pork, ordinarily, so I don't know what came over me as I threw a tenderloin into my shopping cart recently.  My repertoire of pork entrees in the past was rather nonexistent.  I remember serving pork chops smothered in cream of mushroom soup with onions to my family. I figured that was a good way to disguise them!  Sometimes it would be an occasional pork roast so I could have leftovers for a chili verde which is "out of this world", delicious!

Then, I did a little research into my Czech roots and found pork to be prevalent on the table, along with dumplings and cabbage.  I better learn to love it, or at least, cook with it more often.  Some neighborhood friends invited us to their home this summer and she fixed pork tenderloin, grilling it  on the barbecue.   The tenderloin had an Italian twist, with mascarpone/pesto filling  on the inside, and it was done to perfection!  I attempted to replicate it, but was not very successful.  (I guess I should have asked for a recipe)

Vi's barbecued pork tenderloin

This fruited pork tenderloin is a culmination of different ideas "rolled" into one.  It's definitely worth the effort!

Serves 4

1 lb pork tenderloin

salt and pepper

prunes - about 10, cut up (from a package)

fresh thyme leaves, 2 Tbsp + sprigs for garnish

1 egg

2 Tbsp spicy brown or horseradish mustard

1/2 cup seasoned breadcrumbs

2 tbsp olive oil

1 cup chicken broth

2 Tbsp butter

Slice open or butterfly the pork.  Pound with a mallet to tenderize.   Salt and pepper the inside and outside.  Place the prunes in the middle along with the thyme leaves.  Roll it up and secure with string.  Beat the egg and mustard in a pie pan.  The breadcrumbs will be in another pie pan.  Heat an oven proof or roasting pan on the stove top.  Add the oil.  Dredge the pork loin in the egg mixture and coat with the breadcrumbs.  Brown in the oil, on all sides.  Add the broth and butter to the pan.  Add the extra sprigs for garnish and flavor while roasting. 

Before adding to oven

Place in a preheated (350) oven and roast for another 30-35 minutes, turning once during the process.  Remove from the oven when the internal temperature reaches at least 170 degrees.  Let it "rest" for 10 minutes and then slice.  Serve with spaetzle or dumplings and Grandma's red cabbage.

Spicy Chicken Posole Soup

This soup "happened" out of sheer laziness on my part.   It's because I didn't feel like going to the store for a few items.   I'd rather stand in my pantry and make do with what's on hand.  These have proven to be some of my best meals, and surprises!

I admit I do have a well stocked pantry, sometimes lacking certain items, but never key ingredients.  I always have items I can quickly turn into soup.  This week, and every week since August (diet plan months) I've stocked up on precooked chicken breast and it came in handy for my soup.  You can throw this spicy soup together in a matter of minutes, but it's even better the next day.

Ingredients:

2 Tbsp. oil

1/2 yellow onion, chopped or sliced

2 garlic cloves, finely chopped

15 oz. can of black beans (rinse well)  You can also mash about 1/3 of the beans before adding.

1 chipotle chili in adobe sauce, minced

2 tomatoes, canned or fresh  peeled and chopped

4 cups of chicken broth

1 chicken breast, precooked and shredded

1 15 oz. can of hominy (rinsed well)

large handful of chopped cilantro

dash of sea salt

tortilla chips for garnish (optional)

queso fresco cheese crumbled for garnish (optional)

In a large stockpot saute the onion in oil until soft, add garlic, and throw in the rest of the ingredients except garnishes.  Bring to a boil, cover and reduce heat.  Simmer for about 1/2 hour or less.  You can easily cool and refrigerate for the next day or make it in the morning to serve for diner.  It's better "leftover", I think.  You be the judge and let me know !  Love to hear from you...Ole!

The "Best" of Hawaii - Part Two

Venturing out from the coast one day, after snorkeling first, of course, we went in search of King Kamehameha's birthplace.  Our first stop was at an upcountry town called Waimea or as the locals called it, Kamuela.  The landscape quickly changed as we climbed our way into "cowboy" country.  Rolling hills, cooler weather and the largest cattle ranch, Parker Ranch, in the United States calls this area home.    The town of Waimea hugs the base of Mauna Kea, elevation, 13,796.  Yes, this is where you can snow ski in the winter!

We stopped, briefly at a farmer's market that was closing up shop.  One of the remaining vendors was "Pies in Paradise", manned by Fred and his lovely wife.  In his display case was sweet potato pie, chocolate macadamia nut pie, pecan and the one hubby chose, pumpkin pie.  We shared a slice, (what a tease) and it had to be one of the best I've tasted.  We vowed never to tell my mom who makes the best pumpkin pie in the U.S. on the mainland!  But, my mom makes hers with lots of love as an ingredient!

Fred and his pies!

We continued on, over the hilly eucalyptus lined road which reminded me of Monterrey, California.  A few miles ahead and we were in the tropics with lush palms, vine covered trees and waterfalls cascading from the hills.   The road hugged the coast but  only glimpses of the ocean were seen because  the dense foliage blocked the view.  The last stop (dead end) before we headed back for the day was Waipio Valley.  This is where I regret we didn't have our hiking shoes and clothes on.  The Waipio Valley is a sacred private area not easily accessed, except by 4 wheel drive, guided ATV's, horseback or on foot.   Just gazing at its beauty had to be enough, this time.  The only thing that would have made the area more majestic would have been  a misty rainbow framing the cliffs.  But wait! 

From the lookout at Waipio Valley

The rainbow appeared outside of Waimea town

As we drove a different way back to the resort, we took the high country road perched upon a ridge overlooking the ocean, where on a clear day, views appeared  of Haleakala on nearby Maui.  This was actually voted "the most beautiful drive in the world" by Travel Magazine.   Highway 250 dropped down into an area called Hawi-Kapaau, a small quaint Hawaiian town, the birthplace of the King Kamehameha. (the first one)

We continued back to our resort in anticipation of another awesome sunset!  Every day in Hawaii is a wonderful day!  More to come!

Sea Scallops with Roasted Red Pepper Sauce

I very rarely get tired of eating seafood.  To have such a love for fish or seafood, for me, much be inherent.  I know that the more I eat the more weight I drop.  Maybe it's because it's one of the best sources of protein, or maybe it's my body type or blood type that determines how "agreeable" it is to me.  I'm quite familiar with all those books and diet plans...(Eat this and not that, the 7-day, 10 day or 17 day diet, Southampton, Palm Beach, etc, etc.)  It's enough to make you crazy!

  I  regret that I don't live closer to the ocean where FRESH fish is more plentiful...but, there's still time!  At least 6 months out of the year in a more tropical setting would be ideal!  I need to work on that...Any ideas...writing or travel assignments, cooking classes in the tropics,  perhaps??

This recipe came about as I was on my current eating plan.  Yes, I'm still watching it, except for Thanksgiving when everyone watched me shovel it in!  Including pumpkin pie, no whipped cream.   The next few days I reverted back to square one and lost it all, so that one gluttonous day was worth it!

If you like seafood, try this one.  Scallops are so simple to cook and you can adorn them with creative sauces like this roasted red pepper one.

 1 roasted red pepper, peeled and seeds removed (I like to roast my own instead of bottled)

1 Tbsp olive oil

1 garlic clove, minced

1/4 cup chicken or vegetable broth

dash of sea salt

dash of sugar

dash of crushed, dried rosemary (optional)

1 Tbsp Fat Free half & half
 (If weight isn't a challenge, by all means use regular or heavy cream!)

Add all ingredients to a small saucepan.  Cook for about 10 minutes on medium heat, stirring.  Put the mix into a blender and puree.  Serve immediately or return to pan and keep on low until ready to serve.

The scallops only take about 4 minutes to cook.  The secret is to buy the large dry sea scallops.  Wash and dry with a paper towel.  Heat the saute pan to high heat, to the point of it beginning to smoke.  Quickly add  a small amount of butter, followed by the scallops.  They will begin to sear and caramelize on one side.  Don't turn them for 2 minutes.  Turn and continue for another 2 minutes.  Put onto a serving platter and drizzle the red pepper sauce on or around it.  Very yummy and sinfully simple.