Traditional Cottage Pie

Hello all… Tonight's a late post - a reflection of a strange night here in Old Orchard Beach. To say the least…
I look at blogging as a way to free stress, and enable myself to just cook and melt the problems away. I'll admit though some nights I feel a lot like the meme over to the right. That's why I dumped about a cup of wine in this Cottage Pie.
If you can't beat it, drink it. If you can't drink it, bake it!

Traditional Cottage Pie

• Hamburger (1 Pound)
• Onion (Finely Chopped)
• Carrots (2 1/2 Cups, Finely Chopped)
• Peas (1 Cup)
• Thyme (4 Sprigs, Finely Chopped)
• Butter (1 Tablespoon)
• Beef Broth (1 Cup)
• Red Wine (1 Cup)
• Flour (2 Tablespoons)
• Worcestershire Sauce (2 Tablespoons)
• Tomato Paste (2 Tablespoons)
• Mashed Potatoes (3-4 Cups Worth)
• Parmesan Cheese (1/4 Cup)
• Paprika (A Dash)

Instructions

• Preheat oven to 400 Degrees Fahrenheit.
• In a large skillet, melt the Butter, and sauté together the Onion and Carrots until tender.

• Add in the Hamburger and cook until mostly done. Strain out the excess grease carefully, and put back on the burner. (After you wipe the grease off the skillet's undercarriage of course - no kitchen fires around here please!)
• Add in the Peas, Tomato Paste, and Thyme. Cook for around 3 minutes.
• Add in the Wine, Broth, Worcestershire Sauce, and Flour. Let this sauce thicken at a slow simmer.

• Place the filling into a casserole dish, and cover with the Mashed Potatoes. Sprinkle with the Parmesan Cheese, and Paprika. 
• Bake for 12-15 minutes, or until the top becomes a little crisped.

• Plate and Enjoy!

Commence my relaxation zone… A true comfort food of mine, and had I had lamb it'd make a delicious Shepherds Pie!

I really wanted to make this for myself, and not so much for the book Eragon, but it has a perfect connection - comfort in time of stress. Eragon braved many challenges, and high-stress situations before he reached a sanctuary where true meals were back in order. I find that meals really do bring about a certain sense of calm in us after a rough day.

It's almost like going overseas, or to another country and eating their food for a week. The one thing you can't wait to have when you arrive back home is something cooked from your own kitchen. (Or at least that's how I feel!)

So to Eragon and Saphira - I make a meal to help relieve your stress, just as much as my own. 

Till Friday folks! <3

Pork Loin with Apple Chutney

I can't say much more about this recipe except for food-orgasm. Honest. I absolutely can't believe how well this mix of stuff paired together. I mean I literally just through together this stuff on a whim. My only concept was it had to have 10 ingredients this time around in honor of the ten individuals that have passed in And Then There Were None by Agatha Christie… (A moment of silence for those ten ingredients in my stomach now…)

I think this dish is a great Fall or Winter meal, it has the perfect amount of spice, sweet, and savory to it. None of which overpowers the other. The other thing that I absolutely loved about making this was how I got to can my Apple Chutney for down the road. (Like it will survive not being touched for long - yeah right!) I guess what makes this dish fun too is the fact that it was all spontaneity. I originally went into this evening thinking I was going to make some Bangers and Mash for And Then There Were None and instead this opportunity arose and I couldn't be happier.

So for a dish that will warm you up, and also give you an amazing gift in return then join on in!

Pork Loin with Apple Chutney

Main

• Pork Loin (3/4 - 1 Pound of Pork Loin, Divided into Three Equal Pieces)
• Pepper (2 Tablespoons)

Apple Chutney

• Apples (6, Cored, Peeled, and Diced)
• Onion (1, Chopped)
• Ginger (2 Tablespoons, Minced)
• Golden Raisins (3/4 Cup)
• Apple Cider Vinegar (3/4 Cup)
• Fresh Orange Juice (1 Cup, About 2 Oranges)
• Dark Brown Sugar (1 Cup, Lightly Packed)
• Mustard Seed (1 Teaspoon)
• Red Pepper Flakes (1 Teaspoon)
• Salt (1 Teaspoon)

Instructions

• In a large saucepan combine together everything from the Apple Chutney mix except for the Golden Raisins, and bring to a boil. Reduce heat and simmer for around 50 - 60 minutes stirring occasionally. Most of the stock should reduce by then.
• Preheat oven to 400 Degrees Fahrenheit.
• Coat the Pork Loin in the Pepper, and place on a baking sheet. Take some of the Apple Chutney sauce and spread onto the tops of the three Pork Loin pieces, and also take one tablespoon of the Apple Chutney and put on to each Pork Loin.
• Bake this in the oven for 20 - 30 minutes (or until the meat is done).
• Plate and Enjoy!

This was so yummy, and I loved how the Apple Chutney worked with the Pork Loin. Nothing was overpowering, and it was a simple 12 ingredients (10 if you remove such things like the inclusion of Salt/Pepper as ingredients)! It's also rewarding to be able to can leftovers from something like this because then you can preserve your food to share. Or if your selfish (like us) you can preserve it for yourselves!

A quick tip on canning (if anyone wants to for the Apple Chutney): follow these simple instructions!

Hopefully you all will enjoy trying out this recipe! Let me know what you think.

I'll be giving my review of And Then There Were None tomorrow - so stay tuned!

Lebanese Inspired Cottage Pie

Let me just say, "nom-nom-nom!" I really loved this play on my boyfriend's English and Lebanese culture by making this Cottage Pie with a traditional Lebanese Seven Spice Mixture.

I can't help but love the way the spices mix together with what is normally just the savory taste of an English Cottage Pie. The spices made it seem lighter, more aromatic, and it just smells amazing.

Lebanese Inspired Cottage Pie

• Hamburger (1 Pound)
• Baby Carrots (2 Cups, Diced)
• Peas (1 Cup)
• Onion (Finely Chopped)
• Butter (1 Tablespoon)
• Chicken Broth (1 Cup)
• Black Pepper (1/2 Teaspoon)
• Clove (2 Whole Pieces)
• Cinnamon (1 Teaspoon)
• Cardamom (1 Teaspoon)
• Nutmeg (1 Teaspoon)
• Ginger (1 Teaspoon)
• Potatoes (3, Diced)
• Milk (2 Tablespoons)

Instructions

• Take the Butter, and sauté for five minutes the Carrots, and Onions.
• Add in the Hamburger, and Peas. Cook until the Hamburg is just about cooked through. Drain the grease from the pan and set aside.
• In the meantime bring together the Chicken Broth, Pepper, Clove, Cinnamon, Cardamom, Nutmeg, and Ginger together to a boil and until well dissolved. Remove the two cloves from the broth and pour into the pan with the Hamburger, Peas, Carrots, and Onions.
• Preheat the oven to 375 degrees Fahrenheit, and in boiling water add the Potatoes. Cook these until they are finished, and drain.
• In the same pot add in the Milk and mash till smooth and creamy.
• In a large casserole dish put in the meat mixture, and top generously with the mashed potatoes. Bake for only about 20 minutes max, as everything is already cooked through.
• Plate and Enjoy!

You don't have to have Lebanese in your roots to appreciate this, and honestly at the end of the day I just like good tasting food! If you do too, then give this twist on a traditional Cottage Pie a try!

Whoops!

I was going to make a Lebanese inspired Cottage Pie this evening, until I took a look into my fridge - and realized no way that was happening!
When you have a full stocked fridge of pre-made food, then why bother making a whole new meal that would have to be quickly eaten?
I promise though tomorrow I shall be making a Cottage Pie with a twist!

I'm not sure in my tired memento last night whether or not I mentioned what a Cottage Pie is, but it's essentially a Shepard's Pie but with hamburg instead of lamb. (Although I do love ground lamb…)

So once again sorry for my lack of cooking tonight, but why bother!

How many of you enjoy regular Shepard's/Cottage Pie? If so what's your way of making it?

Fish and Chips

I've finally made fish and chips, and while I can't say they're completely British but at least I can say I've made my own version of Fish and Chips. (In other words I forgot to bread the fish before I made it…)

It truly is in the eye of the maker though as to how you make something, and I decided to make a variation of fish and chips that I hope you all will enjoy!

Fish and Chips

Main

• Fish (1 pound, Salmon, Cut in Half)
• Potatoes (2 Potatoes, Cut Into Small Wedges)
• Olive Oil (2 Tablespoons)
• Salt (To Taste)
• Pepper (To Taste)

Marinade 1

• Water (2 Tablespoons)
• Worcestershire Sauce (2 Tablespoons)
• Ginger Powder (1 Tablespoon)

Marinade 2

• Lemon (1/2, Juiced)
• Ginger Powder (1 Tablespoon)
• Cayenne Pepper (1/2 Tablespoon)
• Chili Pepper (1/2 Tablespoon)

Instructions

• Preheat oven to 450 Degrees Fahrenheit.
• Meanwhile mix Marinade 1 into one bowl, and Marinade 2 in another. Add to each bowl one piece of the Fish. Let this stand in the fridge for at least 3 hours. (Overnight would be best.)
• Use the Olive Oil to grease a pan, and put the Potatoes on adding the Salt and Pepper. 
• Bake the Potatoes till golden brown, and in the meantime fry the Fish in a pan with a little bit of the Olive Oil for 4 minutes on each side. 
• Plate and Enjoy!

Delightfully yummy, and healthy. Had I made a true Fish and Chips I'm certain it would've been a little less healthy as generally it's fried. Yet this could be a nice alternative. I'm certain you could bake it as well with panko crumbs but I just forgot to even bread the thing!

Where's your favorite place to get Fish and Chips where you live?

Nothing Says Near the Ocean Like Fish and Chips!

I can't believe that after living here in Maine right near the ocean myself, that I've never actually had Fish and Chips. I know it's primarily a British dish - however it is quite popular here as well. 

We even have a restaurant that has been hitting the spotlight lately for it's fish and chips, it's called Susan's Fish'N'Chips. I plan on making my own variation of Fish and Chips for tomorrow, so I hope you all tune in!

It'll be great to try to make! What kinds of fish and chips do you all like to do? 

Scones with Golden Raisins

I've finally had my own British Afternoon Tea with Scones! Not to mention it was a perfect day for it - first snow of the season here in Maine. (It's only November 2nd!)
I enjoyed hunkering down and enjoying my Assam Chai tea though while watching some football this afternoon, and I'll tell you these scones are actually quite filling! (I'm not complaining.) So if you all want to enjoy yourself some relaxation time, and a little treat for the noontime drag then get some scones and tea!

Scones with Golden Raisins 

• Flour (2 Cups)
• Baking Powder (4 Teaspoons)
• Salt (1/3 Teaspoon)
• Sugar (1/3 Cup)
• Butter (4 Tablespoons)
• Shortening (2 Tablespoons)
• Cream (3/4 Cup)
• Egg (1)
• Golden Raisins (Generous Handful)

Instructions

• Preheat oven to 375 Degrees Fahrenheit, and in a large bowl mix together the Flour, Baking Powder, Salt, and Sugar.
• In a separate bowl mix together the Butter, Shortening, Cream, and Egg.
• Slowly add the wet mixture to the dry mixture, making sure everything is well blended. 
• Toss in the Golden Raisins, and mix well.
• Flour a working surface, and roll out the dough to desired thickness. (I like thinner cookie-like scones.)
• Cut out circles from the dough, and place on well greased cookie sheets.
• Bake for 15 minutes or until golden brown. 
• Plate and Enjoy!

Scones, Dab of Butter, and Jam

So delicious, Ricky and I are excited for some coffee and scones in the morning.

Catch you all again on Monday!

What Have I Always Wanted To Do? Have Afternoon Tea with Scones!

I'm a huge tea drinker, and here in Maine we have an amazing tea shop owned by my friend Sarah called Homegrown Herb and Tea. (Seriously, you should buy some for holiday gifts!) I have some lovely blended tea from her that I am going to enjoy for my own afternoon tea tomorrow - with some traditional scones.



I find the reason of mine for doing a traditional British Afternoon Tea is because of the small lunch the guests had from And Then There Were None. Needless to say their tea break was not much in the way of calming to say the least - however it does leave one to more questions!

"That's just it, sir. Last night, when I was clear ing up, there wasn't but nine, sir. … There's only eight, sir! Only eight! It doesn't make sense, does it? Only eight…." (Christie, Ch. 6).

I am loving this Agatha Christie novel right now, and I'm still entirely engaged. I keep trying to determine who the killer is but I'm just not certain! Needless to say, I think I've found a new genre that I like - Mystery!

I hope you all tune in tomorrow for a simple day of tea, and scones. Mayhap you'll tell me some choices you'd put into an afternoon tea?

Toad in the Hole

Every time I read the name of this I laugh. It's such a weird name, and frankly doesn't sound very appetizing - but woah! After trying this Toad in the Hole recipe, I really think I've fallen in love with British cooking. I know some people only think of Black Pudding for British food which I must say still grosses me out. But I digress…

I made a very simple, and easy meal for four people to share with this Toad in the Hole, and don't forget you can always add your own twist! I cook with so much whiskey by now, everyone must be assuming that I have some sort of whiskey addiction. (It's just so damn good though!)

Toad in the Hole

• Flour (1 Cup, and 1 Teaspoon)
• Egg
• Milk (200mL)
• Plain Pork Sausages (4-5)
• Vegetable Oil (1 Tablespoon)
• Onion (Diced)
• Butter (2 Tablespoon)
• Brown Sugar (1 Teaspoon)
• Worcestershire Sauce (1 Tablespoon)
• Beef Stock (1/2 Cup)
• Irish Whiskey (1/2 Cup)

Instructions

• Preheat the oven to 350 Degrees Fahrenheit.
• Mix in a large bowl the cup of Flour, Egg, and Milk until the batter has no more lumps.
• Place the Sausages into a glass pan and drizzle the Vegetable Oil over all of the Sausages mixing them well. Place into the oven and roast for 15 minutes.
• Carefully pull out the pan from the oven, and pour the batter over all of the Sausages. Place this back into the oven and bake for 40 more minutes. 
• In the meantime sauté the Onion, Butter, and Brown Sugar for five minutes.
• Add in the tablespoon of Flour, Worcestershire Sauce, Beef Stock, and Whiskey - bring to a boil, simmer, and reduce. 
• Plate, Drizzle the Sauce, and Enjoy!

Not The Prettiest Plating, but Delicious!

This is quite a yummy dish, and the bread, sausage, and whiskey sauce go so well together. 

Death by Whiskey? Well I'll Partake Anyway!

There's nothing like a book with a lot of drinking involved. I never truly understand the undertakings of British writing and how they always seemingly include liquor in their writings. (Granted I've only read a few British books, so I can only make a generalization.) I just find there always appears to be an alcohol beverage involved in more than a few individuals refreshment choices. (I say drink on to that!)

I still am not quite sure what I'll be cooking up tomorrow, but you can be guaranteed that it will be whiskey oriented! I honestly am thinking of possibly Toad in the Hole. It was a dish I had wanted to make in March for my old blog, but I never ended up having the time for it. It is more of a homey dish, and I personally am looking forward to it!

I'm going to leave you all with one quote from And Then There Were None:

"He thought: Best of an island is once you get there - you can't go any farther … you've come to the end of things.
He knew, suddenly, that he didn't want to leave the island." (Christie, Ch. 5).

Yorkshire Pudding and Roasted Steak

This is my first true blue British meal I've ever had! I've always wondered what a Yorkshire Pudding was ever since I first started reading Harry Potter. After all, those books are just brimming with different British delicacies. (None of which I've had before.)
I loved these perfect little puffs of pastry. (They soak up gravy so well!) This is also another one of those meals that is great for two individuals and one more day of leftovers. Plus it's only four simple ingredients to make the Yorkshire Pudding!

Yorkshire Pudding with Roasted Steak

For the Pudding:

• Eggs (4 Large)
• Flour (1/3 Cup + 1/2 Cup)
• Milk (1/3 Cup + 1/2 Cup)
• Vegetable Oil (2 Tablespoons Per Muffin Tin)

For the Roast:

• Steak (1/2 Pound, Thick Cut)
• Sweet Potato (1, Thinly Sliced)
• Vegetable Oil (To Coat Potatoes)
• Brown Gravy (A Recipe, or Cheap Packet - Don't Judge)

Instructions

• Preheat oven to 385 Degrees Fahrenheit.
• In a medium sized bowl mix together the Eggs, Milk, and Flour. Make sure there are no lumps within the mix. Don't worry that the mixture seems runny - it's fine!

Runny Mixture - It's All Good!

• Drizzle two tablespoons of Vegetable oil into each muffin spot. Place this pan in the oven (without batter in it) and let it heat for five minutes.
• Pull out the tin, and carefully pour the batter inside the tins. Put back in the oven for 25 minutes. (Don't worry that they look flat! They'll puff up!)
• Pull out the Yorkshire Puddings once they've turned a nice golden brown.

Puffing Up!

• Put your steak on a roasting pan, with the sweet potatoes and roast for 15 minutes on one side.
• Flip the steak and roast for another 15 minutes. (Or until done). 

• Plate, pour some gravy over everything, and enjoy!

This was a really good meal, and honestly it would be truly amiss without the gravy. I know a lot of people would probably cringe that I used cheap mix gravy, but sometimes it just works. (Sometimes I'm just that lazy!) Anyway, I'll catch ya'll on Thursday!

Perhaps A Wee Bit British Now

I have no idea what it is about 'fanciful' dialect, however I must say that I do love myself a book with that same type of dialogue for characters. It's seemingly so proper and I must admit I'm a sucker for the British talk. (Or a Scotsman's!)

I feel that I shall be making a lot of more fancy foods, or just small things that pair well with the more fanciful attitudes dictated from the characters.
I know thus far they all seem to love their brandy (or the men do). The woman seem to have a certain rigidity about them as well, especially Miss Brent. Nevertheless expect to be bamboozled with English flair cooking for the next month!

I feel like another dainty meal is in order, or maybe a more classy affair on a traditionally sloppy American dish… I'm not quite sure what, but perhaps a Yorkshire Pudding…?

Stay tuned tomorrow to find out!