Vegetable Shepherd’s Pie

This was casserole was truly a one-dish meal. It is so loaded with vegetables, I didn’t feet the need to serve it with a salad or other green on the side. 🙂 We enjoyed it as our celebratory St. Patrick’s Day dinner this year. The “meaty” combination of lentils and mushrooms in this dish made my meat-loving family members happy. Don’t worry… they had corned beef sandwiches for lunch too.

My riced-potato topped casserole was filled with lentils, mushrooms, fresh herbs, as well as roasted cauliflower, butternut squash, and carrots. The sauce was flavored with dried porcini mushrooms, wine, onions, and loads of garlic. It was fabulously saucy with layers of rich flavor.

This recipe was adapted from Bon Appetit. Next time, I would prepare the components of the dish a day in advance, as much as possible. The potato topping would ideally be prepared in advance at the very least. This delicious dish was absolutely worth the work and the wait! Great.

Yield: Serves 8 to 10

For the Topping:

  • 3 pounds russet potatoes, unpeeled
  • 3 pounds Yukon Gold potatoes, unpeeled
  • ½ cup (1 stick) unsalted butter, cut into ½” cubes
  • about 3/4 to 1 cup milk (I used 1 percent)
  • coarse salt

For the Filling:

  • ¾ cup brown or French green lentils
  • 1 teaspoon coarse salt, plus more for seasoning
  • 17 garlic cloves, divided
  • 5 tablespoons olive oil, divided
  • 1 ounce dried porcini mushrooms
  • 2 large yellow onions, coarsely chopped (about 3-4 cups)
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 2 cups dry white wine
  • 8 cups vegetable or chicken stock (I incorporated 4 cups homemade Turkey Stock)
  • 3 tablespoons cornstarch
  • 2 teaspoons light soy sauce or 2 tablespoons white miso
  • freshly ground black pepper
  • 12 cups ½-inch pieces peeled fall/winter vegetables (such as squash, turnips, carrots, and parsnips) (I used 1 medium butternut squash, 1 head of cauliflower, & 2 carrots)
  • 1 cup frozen pearl onions, thawed, halved
  • 2 4-inch sprigs rosemary
  • 10 oz (about 2 cups) bite-size pieces mixed fresh mushrooms (I used sliced cremini & white button mushrooms)
  • ¼ cup chopped mixed fresh herbs (such as parsley, thyme, chives, and sage)

To Make the Topping:

  1. Preheat oven to 450°, preferably on convection.
  2. Bake potatoes on a foil or parchment-lined baking sheet until tender, about 40 minutes for the gold potatoes and 1 hour for the russet potatoes.
  3. Let cool slightly, then peel.
  4. Press potatoes through a ricer, food mill, or colander into a large bowl.
  5. Add butter; stir until well blended.
  6. Stir in milk until desired consistency is achieved.
  7. Season to taste with salt. Set aside.

DO AHEAD: Potatoes can be made 1 day ahead. Let cool, press plastic wrap directly onto potatoes, and chill.

To Prepare the Lentils:

  1. Combine lentils, 1 garlic clove, 1 tsp salt, and 4 cups water in a medium saucepan.
  2. Bring to a boil; reduce heat and simmer, stirring occasionally, until lentils are tender but not mushy, 15–25 minutes.
  3. Drain lentils and discard garlic. Set aside.

To Make the Sauce:

  1. Soak dried porcini in 3 cups hot water; set aside.
  2. Heat 3 T olive oil in a large heavy pot over medium heat. (I used an enameled cast iron Dutch oven.)
  3. Add onions and cook, stirring occasionally, until soft, about 10 minutes.
  4. Add 10 cloves of chopped garlic and cook for 1 minute.
  5. Stir in tomato paste. Cook, stirring constantly, until tomato paste is caramelized, 2–3 minutes.
  6. Add bay leaves and wine; stir, scraping up any browned bits.
  7. Stir in porcini, slowly pouring porcini soaking liquid into pan but leaving any sediment behind.
  8. Bring to a simmer and cook until liquid is reduced by half, about 10 minutes.
  9. Stir in broth and cook, stirring occasionally, until reduced by half, about 40 to 45 minutes.
  10. Strain mixture into a large bowl with a spout. Discard the solids.
  11. Wipe Dutch oven clean and returned strained sauce to pot; bring to a boil. (I had 5 cups of strained sauce.)
  12. Stir cornstarch and 3 T water in a small bowl to dissolve.
  13. Add cornstarch mixture to hot sauce; simmer until thickened, about 5 minutes.
  14. Whisk in soy sauce/miso.
  15. Season sauce to taste with salt and pepper. Set aside.

To Make the Vegetable Filling:

  1. Preheat oven to 425°, preferably on convection roast.
  2. Toss vegetables and pearl onions with remaining 2 T oil, 6 garlic cloves, and rosemary sprigs in a large bowl or on 2 parchment paper-lined rimmed baking sheets; season with salt and pepper.
  3. Divide evenly between the 2 rimmed baking sheets. Roast, stirring once, until tender, 20–25 minutes.
  4. Transfer garlic cloves to a small bowl; mash well with a fork and stir into sauce.
  5. Discard rosemary.

DO AHEAD: Lentils, sauce, and vegetables can be made 1 day ahead. Cover separately; chill.

To Finish the Dish:

  1. Arrange lentils in an even layer in a 3-qt. baking dish; set dish on a foil-lined rimmed baking sheet.
  2. Toss roasted vegetables with fresh mushrooms and chopped herbs; layer on top of lentils.
  3. Pour sauce over vegetables.
  4. Spoon potato mixture evenly over. Swirl decoratively.
  5. Bake at 425°, preferably on convection, until browned and bubbly, about 30 minutes, rotating the pan halfway through the cooking process.
  6. Let stand for 15 minutes before serving.

I’m sharing my St. Patrick’s Day feast at Angie’s Fiesta Friday #163 this week. Enjoy!!

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Irish Soda Bread Muffins

Happy St. Patrick’s Day! Soda bread is an essential start of the celebration in our house. 🙂

This recipe was adapted from King Arthur Flour. I loved the muffin adaptation- and the coarse sugar topping. I weighed the dry ingredients, reduced the baking time, and used turbinado sugar for the topping. Yummy.

  • 6 1/4 oz (177 g, 1 1/2 cups) unbleached all-purpose flour
  • 3 oz (85 g, , 3/4 cup) white whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1/3 cup (2 5/8 oz) granulated sugar
  • 1 1/2 cups currants (first choice) or raisins
  • 1/2 to 2 teaspoons caraway seeds, to taste
  • 1 large egg
  • 1 cup (8 oz, 227 g) buttermilk, yogurt, or sour cream
  • 6 tablespoons (3 oz, 85 g) butter, melted; or 1/3 cup vegetable oil
  • turbinado sugar, for topping
  • butter and/or jam, for serving
  1. Preheat the oven to 400°F, preferably on convection. Lightly grease a standard muffin pan with cooking oil spray; or line with papers, and grease the papers.
  2. In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.
  3. In a separate bowl, whisk together the egg, buttermilk (or equivalent) and melted butter (or equivalent).
  4. Quickly and gently combine the dry and wet ingredients; honestly, this won’t take more than a few stirs with a bowl scraper or large spoon. As soon as everything is evenly moistened, quit; further stirring will cause the muffins to be tough.
  5. Using a cookie scoop, distribute the batter into the prepared pan, filling the cups about 3/4 full; the stiff batter will look mounded in the cups.
  6. Top with turbinado sugar, if desired.
  7. Bake the muffins for 14-15 minutes on convection, or up to 20 minutes in a standard oven, until a cake tester inserted into the center of a muffin comes out clean. Remove them from the oven.
  8. Tip the muffins in the pan, so their bottoms don’t get soggy. Wait 5 minutes, then transfer the muffins to a rack to cool.
  9. Serve them plain, or with butter and/or jam.

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Chicken & Sausage Jambalaya

My entire family really looks forward to our Mardi Gras dinner. In all honesty, it’s because the meal is topped off with our traditional freshly-baked King Cake. Just writing about it makes me want some. 🙂

I typically make a Cajun main dish- usually shrimp jambalaya. This chicken and sausage version was incredible. My mother-in-law had just given us tons of fabulous Polish kielbasa as well. I was happy that my husband agreed to “sacrifice” it for our special dinner as it really added to the finished dish. This recipe was adapted from Food and Wine, contributed by Ian Knauer.

Yield: Serves 6

  • 10 boneless skinless chicken thighs (about 2 pounds)
  • coarse salt
  • freshly ground black pepper
  • 2 tablespoons canola oil
  • 10-12 ounces Andouille sausage or kielbasa, sliced
  • 2 medium yellow onions, chopped
  • 2 green bell peppers, chopped
  • 4 celery stalks, chopped
  • 6-10 garlic cloves, finely chopped
  • 2 bay leaves
  • 1/4 teaspoon cayenne pepper
  • 1 (28 ounce) can whole San Marzano tomatoes in juice
  • 3 cups water
  • 1 cup long grain white rice (I used Basmati)
  • 2 tablespoons flat-leaf parsley leaves
  1. Season the chicken with 1 1/4 teaspoons salt and 3/4 teaspoon pepper.
  2. In a large heavy pot, heat the oil over medium high heat until hot. Brown the chicken, turning once, until golden, about 6 minutes. Transfer the chicken to a plate.
  3. Add the sausage to the pot and cook, turning once, until golden brown, about 6 minutes. Transfer the sausage to the plate with the chicken.
  4. Stir the onions, belly peppers, celery, 1 teaspoon salt and 1/2 teaspoon pepper into the pot.
  5. Cook vegetables, stirring occasionally, until translucent, about 8 minutes.
  6. Stir in the garlic, bay leaves and cayenne and continue to cook until golden, about 6 minutes.
  7. Stir in the tomatoes, rice, water reserved chicken and reserved sausage along with any accumulated juices and bring to a boil.
  8. Reduce heat to a simmer and cook until the chicken is cooked through, about 25 to 30 minutes.
  9. Season the jambalaya with salt and pepper to taste, then sprinkle with the parsley and serve.

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Easy Churros

We plan our Super Bowl menu around our star appetizer, guacamole. This year, we ate our favorite Creamy Chicken and Greens with Roasted Poblano Tacos as our main dish. Of course, we needed a fitting dessert to end our meal.

I’ve wanted to try these churros since first seeing the recipe around Cinco de Mayo 2016. :/ Truth be told, they are not actually “true” churros… 😉 Yet, they are certainly a festive end to any Mexican-inspired menu. Perfect for our Super Bowl feast too.

This recipe was adapted from Martha Stewart Living. I cut the recipe in half and froze the prepared churros one day ahead prior to baking. We ate them dipped in warm dulce de leche- melted chocolate would also be delicious.

Yield: about 20 Churros

  • 8 ounces (1/2 box) all-butter puff pastry, thawed according to package directions
  • 1 large egg, beaten
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • warm dulce de leche or melted chocolate, for serving, as desired
  1. Preheat oven to 425 degrees, preferably on convection.
  2. On a lightly floured surface, roll out puff pastry into a 12-by-16-inch rectangle.
  3. Brush lightly with a beaten egg.
  4. Fold in half into a 6-by-16-inch rectangle; press out air bubbles, then cut crosswise into 1/2-by-6-inch strips.
  5. Twist into spirals, pressing ends to gently adhere.
  6. Place 1 inch apart on 2 parchment-lined baking sheets; freeze 30 minutes. (Can be made and frozen up to 1 day ahead.)
  7. Bake, rotating sheets halfway through, until puffed and golden, 15 to 20 minutes.
  8. Combine sugar and cinnamon. While still hot, toss half of churros with half of sugar. Repeat with remaining churros and sugar.
  9. Serve immediately with warm dulce de leche or melted chocolate, as desired.

I’m bringing this dessert to share at Angie’s Fiesta Friday #162, co-hosted by Sarah @Tales from the Kitchen Shed and Liz @Spades, Spatulas, & Spoons. Enjoy!

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French Apple Cake

I’ve had baking a French Apple Cake on my bucket list for a long time. A celebratory Valentine’s Day dessert was my excuse! ❤ This version was custardy and absolutely wonderful. We ate it with a scoop of vanilla bean ice cream but it could also served with a dollop of softly whipped cream.

This recipe was adapted from Marie-Hélène Brunet-Lhotse, a top editor of Louis Vuitton City Guides (and a restaurant critic for the Paris edition), published in Around my French Table: More than 300 Recipes from My Home to Yours by Dorie Greenspan, via Epicurious.com.

Greenspan emphasized the importance of using diverse fruit in the cake to include crisp, soft, sweet, and tart apples for the best result. I used a combination of Fuji, Granny Smith, Envy, and Opal apples. I also increased the vanilla, and substituted apple cider for the rum. Delicious!

Yield: Serves 8

  • 3/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • pinch of coarse salt
  • 4 large apples (if you can, choose 4 different kinds)
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 3 tablespoons dark rum or fresh apple cider
  • 1 teaspoon pure vanilla extract
  • 8 tablespoons (1 stick) unsalted butter, melted and cooled
  • whipped cream of ice cream, for serving
  1. Center a rack in the oven and preheat the oven to 350 degrees F, preferably on convection.
  2. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper and put the springform on it.
  3. Whisk the flour, baking powder, and salt together in small bowl.
  4. Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.
  5. In a medium bowl, beat the eggs with a whisk until they’re foamy.
  6. Pour in the sugar and whisk for a minute or so to blend.
  7. Whisk in the rum/apple cider and vanilla.
  8. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter.
  9. Switch to a rubber spatula and fold in the apples, turning the fruit so that it’s coated with batter.
  10. Scrape the mix into the pan and poke it around a little with the spatula so that it’s evenish.
  11. Slide the pan into the oven and bake for 45 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.
  12. Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it’s fully opened, make sure there aren’t any apples stuck to it.)
  13. Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.
  14. To Serve: The cake can be served warm or at room temperature, with or without a little softly whipped, barely sweetened heavy cream or a spoonful of ice cream. Marie-Hélène’s served her cake with cinnamon ice cream and it was a terrific combination.

Note: The cake will keep for about 2 days at room temperature. (The flavor may even improve with time!) The cake is too moist to cover completely; leave the cake on its plate and just press a piece of plastic wrap or wax paper against the cut surfaces.

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Pressure Cooker Pork Ragu with Pappardelle

I made this dish to celebrate Valentine’s Day with my meat-loving husband. ❤ One of his absolute favorite dishes is a pork ragu served over pappardelle; this dish is a wonderful weeknight version.

This recipe was adapted from the Good Housekeeping Test Kitchen. We ate it with roasted asparagus and cauliflower with a custardy French Apple Cake for dessert. My Valentine was pleased! 🙂

Yield: 8 servings

  • 3 links (about 8 ounces) sweet Italian sausage, casing removed
  • 2 tsp extra-virgin olive oil
  • 2 1/2 lb. boneless pork shoulder, trimmed (I used country rib meat)
  • 2 medium carrots, finely chopped
  • 1 medium onion, finely chopped
  • 6 cloves garlic, chopped
  • 1 cup dry red wine
  • 28 ounces crushed tomatoes
  • 1/2 cup whole milk
  • 3 bay leaves
  • 1/2 cup packed fresh basil leaves, torn, plus more for garnish, if desired
  • 1 lb. pappardelle pasta
  • freshly grated Parmesan, for serving
  1. In pressure-cooker pot on medium-high, cook sausage in oil 5 minutes or until fat has rendered, breaking up meat as it cooks.
  2. With slotted spoon, transfer to large bowl.
  3. Season pork all over with 1/2 teaspoon each salt and pepper.
  4. In batches, add pork to pot; cook 4 minutes or until browned on two sides, turning once halfway through. Transfer pork to bowl with sausage.
  5. To pot, add carrots, onion and garlic; cook 8 minutes, stirring often.
  6. Add wine; cook 3 minutes.
  7. Return meat to pot and add tomatoes, milk, bay leaves and 1/4 teaspoon salt.
  8. Cover and bring up to pressure on high. Reduce heat to medium-low, maintaining pressure. Cook 20 minutes. Remove from heat; let pressure release naturally.
  9. Meanwhile, cook the pappardelle according to the package directions.
  10. Uncover cooker and discard bay leaves. Fork shred the pork. Stir in basil.
  11. Serve tossed with pasta, garnished with Parmesan.

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Crème Brûlée

My son wanted a dessert that he could “light on fire” to celebrate his 12th birthday. I hope that this is age appropriate. 😉

After rejecting my suggestion of Bananas Foster, he chose a classic crème brûlée. andyes, with close supervision, he torched his dessert!

This recipe was adapted from Barefoot in Paris by Ina Garten, via Food Network.com. I used large eggs, Cointreau instead of Grand Marnier, slightly adapted the method and increased the baking time. Special and delicious.

Yield: Makes 6 ramekins/servings

  • 1 large egg
  • 4 large egg yolks
  • 1/2 cup granulated sugar, plus 1 tablespoon for each serving
  • 3 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon orange liqueur (such as Cointreau or Grand Marnier)
  1. Preheat the oven to 300 degrees F.
  2. In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low-speed until just combined.
  3. Meanwhile, scald the cream in a small saucepan until it’s very hot to the touch but not boiled.
  4. With the mixer on low-speed, slowly add the cream to the eggs. (I transferred the hot cream to a liquid measuring cup to ease adding it into the mixer bowl.)
  5. Add the vanilla and liqueur and pour into 6 to 8-ounce ramekins until almost full.
  6. Place the ramekins in a 9×13 pyrex baking pan (I placed a square silicone pot holder underneath the ramekins so that they didn’t shift in the pan.)
  7. Glide the oven rack out of the oven cavity and place the pan on the rack. Carefully pour boiling water into the pan to come halfway up the sides of the ramekins. (I used a tea kettle.)
  8. Slowly glide rack into the oven and bake for 35 to 45 minutes, until the custards are set when gently shaken.
  9. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm. (I refrigerated them overnight.)
  10. To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly.
  11. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

and…

Of course, it wouldn’t be a birthday in our house without also having Number Cookies. 🙂 I had to make a couple of numeric “12’s” to go along with my son’s Roman Numeral “XII’s”. 🙂 They were swimming pool blue for my swimmer this year. ❤

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