Steak & Kidney Pie

Last nights Steak & Kidney pie.

Lamb Shank Pie

So this one didn't come out near as pretty as the one in the book, but that's mainly because I dont have a dish deep enough to keep those bones upright. So in the end they fell over causing all the filling to gush out all over the top of the pie crust. Oh well... it sure didn't effect the flavor!!

We're pretty set in our ways as far as how we like to stew our lamb. So adding jam to the mix had me nervous... I knew it would be good, but as good as our tried and true method?

Yes and no.

Yes... it worked very well! There was a nice tang there that was a nice change. But in the end... I still think I just like lamb the way we usually do it... more than likely because that's just how I'm used to it now!

fugly pie

Pie Tuesdays!

So I've had this cookbook for a while now, Pie by Angela Boggiano. Being the pie fiend Dave is, not to mention he has converted me by proxy... we were ecstatic to stumble on this book in a Barnes & Noble about 2 years ago. Since I have randomly cooked a handful of the pies in it... like the pork pie ... they've all been excellent... and therefor, after thumbing through the cookbook last week, I've decided everyone should enjoy at least one pie a week and have declare Tuesday PIE DAY!

The book is laid out very conveniently, it seems they start with simplicity working their way through to more difficult pies, then a modest sweet pie section,and as an American, its not really needed, there is no shortage of sweet pie cookbooks here... but I might go ahead and do them as well.

So I am starting today with the first recipe in the cookbook, Lamb Shank Pie. The house already smells kick ass.... I will post it all tomorrow! :)

Durian Smoothies for Fresh Breath.... or not....

A durian in smoothie form I think is a good initiation for someone who wants to try Durian... but is a little scared to go whole hog. However, unless you can find durian already shelled... it is inevitable to have to suffer the onslaught of the worst of the durian... its funk.

Personally I don't think the flavor is anywhere near as offensive as its smell... and reminds me very much of mango... with a hint of sulfur... or roast garlic..... heh. So I think the mango really brings out the best of the flavor of the durian, while still leaving a hint of what makes the durian so legendary... without being too frightening.

Durian Smoothie:

2 cups durian
2 cups mango
1/5 banana
1 cup coconut water
crushed ice as you prefer

Throw the fruit and coconut water into the blender first and blend til smooth. Add ice until the smoothie is at your preferred thickness.

Enjoy and dont kiss anyone! XD

Baked Potato Chowder

nomnom

I made this today totally on a whim. Someone on Facebook (evil facebook) mentioned cooking potato soup, and for some reason, it just sounded.... right. Considering we currently have a ton of potatoes, and a bunch of bacon in the freezer.... pretty much every ingredient was laying around and needing to be used up.

It's incredibly rich and heavy.... perfect if you're REALLY hungry... which I wasn't... and ended up putting way more in my bowl than I could even remotely handle. But very tasty none the less!

Ingredients

• 5 baking potatoes
• 2/3 cup butter
• 2/3 cup all-purpose flour
• 6 cups milk
• 1 cup chopped green onions
• 1 clove garlic, minced
  
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 8 slices cooked bacon, crumbled
• 5 ounces shredded Cheddar cheese, and Romano cheese, mixed
  
• 6 ounces sour cream
• 2 chicken bouillon (I use oxo)
  

valley of ingredients

Method

1. Bake potatoes 1 hour in a 400 degree F oven. Scoop out the inside of the potatoes and set aside.
   
2. Melt the butter in a large skillet over medium low heat. Add garlic and green onions, cook until soft. Stir in the flour to make a roux. Cook about 1 minute, stirring constantly. Gradually pour in the milk while stirring until all the milk has been added. Bring heat to medium and keep stirring until the soup mixture starts to get thick.Add bouillon cubes.
   
3. Add the potatoes, salt, ground black pepper, bacon and cheese. Stir well and continue to heat for about 15 minutes, allowing the flavors to blend. Stirring well, mix in the sour cream until well blended with the soup. Serve immediately.

I Heart Stew

One interesting thing I have noticed with the fall of the economy, is some more unusual bits of meat for the American market, cheap, offal being sold in our regular supermarket. I would have never have imagined finding ox heart, chicken feet, or kidneys outside of ethnic markets this time last year. But now, they are popping up in my little white bread Publix, and it gives me warm fuzzies.

So I jumped at the chance to try ox heart, which I'd never had before, and at $2.30 for a whole one.... how can you argue?


I chose a very simple recipe, as I really wanted to get a feel for the flavor of heart. And let me tell you, it is fantastic. More like very lean beef than offal, with a very very slight kidney-like flavor and texture. But I am betting if you were feeding it to people with a palate that isn't used to the flavor of kidney (like most of us yanks)... they would have no idea they are not eating plain ol beef. Which I think could be a huge help to families struggling, to cut corners with such a large nutritious piece of meat, at such a bargain price!


Heart Stew

Ingredients

1 whole ox heart, cut into cubes
1 onion, diced
2 stalks celery, diced
2 carrots, diced
flour for dredging
salt and pepper 2 TBS each
1 sprig fresh thyme
2 bay leaves
olive oil
1 cup oxtail soup
1 pint beer

Method

Dredge heart in flour mixed with salt and pepper.
Heat oil in a heavy bottomed pot like a french oven, once hot, sautee heart in oil until browned on all sides.
Add onions, carrots and celery, stir until onions begin to go transparent, adding oil if necessary.

Add oxtail soup, beer, bay leaves and thyme.
Bring to a boil.
Cover and cook in oven for 4-6 hours at 250 degrees, or until heart is at desired tenderness.

Serve over mashed potatoes.

They'll never know what they're eating. But they'll know it tastes wonderful, and warm, and filling. :)

Pop's Stewed Lamb & Dumplings

On June 1st, Poppy Evans, my husbands mother, passed away. She was a fascinating woman, one that I wish I could have known longer/better. She lived what seemed to be an amazing life, born in and growing up in London, during World War II, evacuated as a child to live with a strange (but now dear) family. I wish I had asked her to tell more about her youth. She traveled all across the globe in her lifetime.... I am sure she had the most astounding of memories. A life to be envied, and remembered.

But one thing she did teach me was how to make her stewed lamb and dumplings, which is also Dave's most favorite comfort food. So here I will share it with you all.

Please note those items marked with a * were not included in the recipe she taught me... and are a result of me always over complicating things. ;-) She didn't teach this recipe to me written down... she cooked from memory and sight, like any great cook. So my measurements are estimates, as her directions were "about that much".... and "so it looks like that". Also note that many of the ingredients are British brands... and trust me when I say natural suet from your butcher... does NOT give the same results as boxed vegetable suet, trust me, we tried!

Ingredients

1-2 lbs lamb meat (Poppy always used lamb neck, but for lack of good pickings in Florida, I use leg, and cut into 1 inch pieces, but still include the bone in the cooking!)
1 50g packet powdered Oxtail soup mix (or 1 pint canned)
1 T whole peppercorns*
2 bay leaves*
2 cloves minced garlic*
1 onion, sliced*
1 T sugar*
3 sprigs fresh thyme*
2 OXO lamb cubes
2 carrots, chopped*
2 stalks celery, chopped*
2 T olive oil
flour for coating lamb

for the dumplings:
4 oz self raising flour
2 oz Atora brand shredded vegetable suet
1 T finely diced fresh parsley*


Method

Heat olive oil in a heavy pot over medium-high heat. Add onions and sugar and cook until the onions caramelize and are nice and golden. Add garlic, carrot and celery and sautee for a couple of minutes. Empty pot into a bowl and set aside.

Put flour and some salt and pepper into a large ziplock. Drop the lamb in and shake around until the lamb is well coated. Drop the lamb in individual pieces at a time into the pot and sautee until the lamb is lightly browned. Return the vegetables to the pot, and pour in water until everything is covered.

Add the OXO, and all herbs and peppercorns.

Reduce heat to low, and allow to simmer for about 4 hours, skimming off muck as it settles on top.

Allow to cool, cover, and place in fridge over night.

The next day, remove from the fridge and scrape off any fat. Heat back up to a low simmer, and prepare oxtail to package instructions, and add it to the stew.

Create the dumplings.
Mix the flour, suet, parsley and salt. Slowly add water until the dough is firm but pliable... about 5 T. Divide dough into 8 balls with floured hands. Place on top of the simmering stew, cover and cook for 20 minutes.

Serve and enjoy!