Shepard's (Cottage) Pie
Recipe from cousin Barbara Raven, Sheffield England
Ingredients:
1 1/2lbs mashed potato (I use one package of frozen mash from TJ)
Fat to fry
1 onion chopped
2lb ground lamb (beef for cottage pie)
2Tbsp all purpose flour
1/2pint beef stock
large tsp gravy salt
1tsp Lea and Perrins (Worcester sauce)
2Tbsp Tomato Ketchup
1Tbsp chopped parsley
grated cheese
1 tin Heinz beans (optional)
Directions:
1. Boil and mash potatoes
2. Fry ground meat
3. Add and brown onions
4. Stir in flour
5. Stir in beef stock in which gravy salt has been dissolved and other condiments added
6. Place in baking dish
7. Cover with mashed potatoes
8. Sprinkle cheese on top of mash
9. Cook for 30 minutes @ gas mark 5, 160 deg C, or 350 deg F
Wednesday, April 28, 2010
Thursday, April 15, 2010
This Coffee Cake is Delicious
Neighbor Susan Abernathy's mother's recipe.
Sour Cream Coffee Cake
Topping:
1/2 c. light brown sugar
2 T. flour
2 T. melted butter
2 t. cinnamon
Batter:
1/2 c. room temperature butter
3/4 c. sugar
2 eggs beaten together
2 c. flour mixed with 3/4 t. double-acting baking powder
1 c. sour cream mixed with 1 t. baking soda
1 t. vanilla
Preheat oven at 350. Make topping first and set aside. Mix sour cream and baking soda and set aside to rise while making rest of batter. In a large bowl, beat butter until creamy. Slowly add sugar while beating. Add eggs and beat until well mixed. Add the flour/baking powder mixture alternately with the sour cream/baking soda mixture and beat just enough to incorporate after each addition. Do not overbeat at this stage. Add vanilla.
Pour half of batter into buttered 8” or 9” square baking pan. With hands, crumble half of the topping on this layer. Spread remaining batter, which is a little difficult because it’s sticky. Crumble remaining topping on top. Bake 45-55 minutes at 350.
Sour Cream Coffee Cake
Topping:
1/2 c. light brown sugar
2 T. flour
2 T. melted butter
2 t. cinnamon
Batter:
1/2 c. room temperature butter
3/4 c. sugar
2 eggs beaten together
2 c. flour mixed with 3/4 t. double-acting baking powder
1 c. sour cream mixed with 1 t. baking soda
1 t. vanilla
Preheat oven at 350. Make topping first and set aside. Mix sour cream and baking soda and set aside to rise while making rest of batter. In a large bowl, beat butter until creamy. Slowly add sugar while beating. Add eggs and beat until well mixed. Add the flour/baking powder mixture alternately with the sour cream/baking soda mixture and beat just enough to incorporate after each addition. Do not overbeat at this stage. Add vanilla.
Pour half of batter into buttered 8” or 9” square baking pan. With hands, crumble half of the topping on this layer. Spread remaining batter, which is a little difficult because it’s sticky. Crumble remaining topping on top. Bake 45-55 minutes at 350.
Wednesday, April 7, 2010
Apple Pie-Julia Weber
This morning I was baking apple pie for the Dickens’ family and as I was making it, I felt so sad but at the same time, so hopeful that if the pie tasted really good, Richard, Janet and Aly would feel good even for a moment when they took a bite. Julia Weber 13 November 2009
6 cups Granny Smith apple (Will's favorite) slices, peeled and cored
1 teaspoon lemon juice
3/4 cup sugar
1/2 cup brown sugar
1/2 cup flour
1/2 - 3/4 teaspoon cinnamon or nutmeg to taste
2 Tablespoons cold butter, cut in small pieces
1 Tablespoon milk or cream for brushing the top crust
1 Tablespoon sugar
1/4 teaspoon ground cinnamon for dusting the crust
Directions - How To Make an Apple Pie: Preheat oven to 375 degrees F. Roll out the pie crust bottom and tops (see Julia Child's pie crusts) leaving enough overhang to fold underneath. Place the bottom pie crust evenly in a 9" pie pan or ceramic pie dish and set aside. Fold the top crust in half and place a towel over it so it doesn't dry out.
In a large bowl, toss the sliced apples with lemon juice. Add sugars, flour and spices if desired, mixing gently. Fold into prepared pie crust and dot with cold butter. Follow the double crust directions below. Bake for 50-60 minutes or until crust is golden brown and juices are bubbly. Place a piece of aluminum foil around the rim if the edges start to brown too fast. Remove to cooling rack and let cool for at least 30 minutes. Serve Apple Pie à la mode with ice cream or sweetened whipped cream. Refrigerate any leftovers. Makes 1 double crust apple pie. Serves 8.
6 cups Granny Smith apple (Will's favorite) slices, peeled and cored
1 teaspoon lemon juice
3/4 cup sugar
1/2 cup brown sugar
1/2 cup flour
1/2 - 3/4 teaspoon cinnamon or nutmeg to taste
2 Tablespoons cold butter, cut in small pieces
1 Tablespoon milk or cream for brushing the top crust
1 Tablespoon sugar
1/4 teaspoon ground cinnamon for dusting the crust
Directions - How To Make an Apple Pie: Preheat oven to 375 degrees F. Roll out the pie crust bottom and tops (see Julia Child's pie crusts) leaving enough overhang to fold underneath. Place the bottom pie crust evenly in a 9" pie pan or ceramic pie dish and set aside. Fold the top crust in half and place a towel over it so it doesn't dry out.
In a large bowl, toss the sliced apples with lemon juice. Add sugars, flour and spices if desired, mixing gently. Fold into prepared pie crust and dot with cold butter. Follow the double crust directions below. Bake for 50-60 minutes or until crust is golden brown and juices are bubbly. Place a piece of aluminum foil around the rim if the edges start to brown too fast. Remove to cooling rack and let cool for at least 30 minutes. Serve Apple Pie à la mode with ice cream or sweetened whipped cream. Refrigerate any leftovers. Makes 1 double crust apple pie. Serves 8.
Sunday, April 4, 2010
Happy Easter
This is a time of many firsts after the loss of Will. This is our first Easter without Will physically with us. We miss him so much. When he was young, he used to enjoy the Easter Egg hunt at St. Bede's Episcopal Church-such a love, a bright and sunny boy, so much energy. His blond hair flowing in the light, fresh breeze, his beautiful green eyes. Grandma & Grandpa gave the kids chocolate bunnies from Schurra's Candy Factory in San Jose. He and Aly would add their bunnies to their Easter baskets. Today, I dropped an Easter Lily off at church with a Smiley face balloon in love and memory of Will. Our family then headed to San Jose for brunch at Marianne and Dan's house. Encircled by family and friends, all embraced Will's spirit there among us. Will, we love you and miss you. I am writing this while listening to the rain outside-April showers bring May flowers-May will be another first for us-Will's birthday is on May 21st.
One of Will's favorite's-Strawberry Shortcake
Yield 8 inch round cake
Ingredients
* 3 pints fresh strawberries
* 1/2 cup white sugar
* 2 1/4 cups all-purpose flour
* 4 teaspoons baking powder
* 2 tablespoons white sugar
* 1/4 teaspoon salt
* 1/3 cup shortening
* 1 egg
* 2/3 cup milk
* 2 cups whipped heavy cream
Directions
1. Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
2. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
3. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
4. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
5. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
One of Will's favorite's-Strawberry Shortcake
Yield 8 inch round cake
Ingredients
* 3 pints fresh strawberries
* 1/2 cup white sugar
* 2 1/4 cups all-purpose flour
* 4 teaspoons baking powder
* 2 tablespoons white sugar
* 1/4 teaspoon salt
* 1/3 cup shortening
* 1 egg
* 2/3 cup milk
* 2 cups whipped heavy cream
Directions
1. Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
2. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
3. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
4. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
5. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
Thursday, April 1, 2010
Chicken Marbella
Makes 16 pieces, 10 or more portions
This was the first main-course dish to be offered at The Silver Palate, and the distinctive colors and flavors of the prunes, olives and capers have kept it a favorite for years. It's good hot or at room temperature. When prepared with small drumsticks and wings, it makes a delicious hors d'oeuvre.
The overnight marination is essential to the moistness of the finished product: the chicken keeps and even improves over several days of refrigeration; it travels well and makes excellent picnic fare.
Since Chicken Marbella is such a spectacular party dish, we give quantities to serve 10 to 12, but the recipe can be divided to make smaller amounts if you wish.
• 4 chickens, 2-1/2 pounds each, quartered
• 1 head of garlic, peeled and finely pureed
• 1/4 cup dried oregano
• Coarse salt and freshly ground black pepper to taste
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 1 cup pitted prunes
• 1/2 cup pitted Spanish green olives
• 1/2 cup capers with a bit of juice
• 6 bay leaves
• 1 cup brown sugar
• 1 cup white wine
• 1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped
1. In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.
2. Preheat oven to 350 degrees Fahrenheit.
3. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
4. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
5. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.
6. To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.
• from:
• The Silver Palate Cookbook
• by Julee Rosso, Sheila Lukins and Michael McLaughlin
• Workman Publishing Company, 2007
• $19.95 (U.S.); $25.95 (CAN.)
• Paperback; 480 pages
• ISBN: 0761145974
• Recipe reprinted by permission.
This was the first main-course dish to be offered at The Silver Palate, and the distinctive colors and flavors of the prunes, olives and capers have kept it a favorite for years. It's good hot or at room temperature. When prepared with small drumsticks and wings, it makes a delicious hors d'oeuvre.
The overnight marination is essential to the moistness of the finished product: the chicken keeps and even improves over several days of refrigeration; it travels well and makes excellent picnic fare.
Since Chicken Marbella is such a spectacular party dish, we give quantities to serve 10 to 12, but the recipe can be divided to make smaller amounts if you wish.
• 4 chickens, 2-1/2 pounds each, quartered
• 1 head of garlic, peeled and finely pureed
• 1/4 cup dried oregano
• Coarse salt and freshly ground black pepper to taste
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 1 cup pitted prunes
• 1/2 cup pitted Spanish green olives
• 1/2 cup capers with a bit of juice
• 6 bay leaves
• 1 cup brown sugar
• 1 cup white wine
• 1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped
1. In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.
2. Preheat oven to 350 degrees Fahrenheit.
3. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
4. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
5. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.
6. To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.
• from:
• The Silver Palate Cookbook
• by Julee Rosso, Sheila Lukins and Michael McLaughlin
• Workman Publishing Company, 2007
• $19.95 (U.S.); $25.95 (CAN.)
• Paperback; 480 pages
• ISBN: 0761145974
• Recipe reprinted by permission.
Pot Roast-Lisa Knox
This pot roast recipe is delicious. Lisa Knox made it for our family and said it was one of her family's favorites.
Ingredients
• 1 (2-pound) blade cut chuck roast
• 2 teaspoons kosher salt
• 2 teaspoons cumin
• Vegetable oil
• 1 medium onion, chopped
• 5 to 6 cloves garlic, smashed
• 1 cup tomato juice
• 1/3 cup balsamic vinegar
• 1 cup cocktail olives, drained and broken
• 1/2 cup dark raisins
Directions
Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.
Ingredients
• 1 (2-pound) blade cut chuck roast
• 2 teaspoons kosher salt
• 2 teaspoons cumin
• Vegetable oil
• 1 medium onion, chopped
• 5 to 6 cloves garlic, smashed
• 1 cup tomato juice
• 1/3 cup balsamic vinegar
• 1 cup cocktail olives, drained and broken
• 1/2 cup dark raisins
Directions
Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.
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