Shepherd’s Pie

cZ5xMyjYTj6asfH3TI66_DSC_0784-2

Below is an article about the British dish known as Shepherd’s Pie

SHEPHERD’S PIE

One of the most well-known dishes from Great Britain is what could easily be regarded as comfort food – namely Shepherd’s Pie. It is basically a meat pie that came into creation, due to the introduction of a certain vegetable to the British Isles. Meat pies have been a tradition in England since the Middle Ages. Game pie, pot pie and mutton pie were very popular and served in pastry shells or “coffyns”. These pies were usually cooked for hours in a slow oven, and topped with rich aspic jelly and other sweet spices.

But in the 16th century, the Spanish discovered the potato in the New World – somewhere in the Andes Mountains region. However, potatoes could be found anywhere in the Americas from the present-day United States to Chile. The Spanish eventually introduced the potato to the British Isles. But the British did not really embrace the plant until the 18th century. Sometime during that century, Shepherd’s Pie may have been created by some frugal housewife looking for a new way to serve leftover meat to her family. It is also believed that the dish either originated in Northern England or Scotland.

Shepherd’s Pie consisted of minced lamb or mutton that was cooked in a gravy with onions and sometimes vegetables like peas, celery or carrots. The dish was usually topped with a crust made from mashed potatoes. Early cookbooks featured instructions to line the pie dish with more mash potatoes and use any kind of of leftover roasted meat. Recent recipes include the addition of grated cheese on top of the potatoes. Although the dish dates back to the 18th century, the “Shepherd Pie” name originated sometime during the mid-Victorian Age. Another variation of the dish is the “Cottage Pie”, which consisted of minced beef, instead of lamb or mutton. Ironically, its named originated in 1791 . . . decades earlier.

Below is the recipe for Shepherd’s Pie from the Epicurious.com website:

Shepherd’s Pie

Ingredients

*1 tablespoon vegetable oil
*1 large onion, peeled and chopped
*1 large carrot, peeled and chopped
*1 pound ground lamb (or substitute half with another ground meat)
*1 cup beef or chicken broth
*1 tablespoon tomato paste
*1 teaspoon chopped fresh or dry rosemary
*1 tablespoon chopped Italian parsley
*1 cup frozen peas
*2 pounds russet potatoes, peeled and cut into chunks
*6 tablespoons unsalted butter
*1/2 cup milk (any fat content)
*Kosher salt to taste

Preparation

1. Preheat oven to 375°F.
2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.
3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
4. Pour the mixture into a 1 1/2-quart baking dish; set aside.
5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
6. Mash the potatoes with the butter, milk, and salt.
7. Spread them over the meat mixture, then crosshatch the top with a fork.
8. Bake until golden, 30 to 35 minutes.

Tip

• Instead of using a baking dish for the Shepherd’s Pie, keep the filling in the (ovenproof) sauté pan in which you cook it, top with the crust, and bake it all in the oven for a skillet version that won’t dirty another dish.

Advertisements

Doberge Cake

Below is an article about the dessert known as the Doberge Cake

DOBERGE CAKE

For years, I have heard about New Orleans, Louisiana being something of a “foodie town”. But after learning about the origins of this latest dish, I am finally beginning to realize that this might be true. And what is the latest dish I just learned had originated in New Orleans? Namely a dessert known as the Doberge Cake.

The Doberge Cake is actually an adaptation of a Hungarian dessert known as the Dobos TorteBeulah Levy Ledner was the daughter of Hungarian-Jewish immigrants who had settled in St. Rose, Louisiana in the late 19th century. By the beginning of the Great Depression, she had moved to New Orleans where she started her own bakery business from her home in 1931. Sometime between 1931 and 1933, Ledner created her own version of the Dobos Torte.

Ledner kick started the Doberge Cake by following the recipe of the Dobos torte with layers of Genoise cake. But instead of spreading each layer of cake with buttercream and topping the whole thing with a layer of hard caramel glaze; Ledner spread each cake layer with a custard filling and iced the whole cake with buttercream and a thin layer of fondant icing. The traditional flavors used for a Doberge cake are chocolate, lemon or caramel. Many times, the cakes are made with half chocolate pudding and half lemon pudding.

A man named Joe Gambino purchased the name of the cake, the recipe and the retail shop from Ledner in 1946. She also promised that she would not reopen in New Orleans for five years. After a few years of illness, Ledner reopened her bakery in the New Orleans suburb of Metairie, under the name of “Beulah Ledner, Inc.” As her business and popularity grew, her son, Albert, designed and built a new building for a new machine to mass-produce sheet cakes using his mother’s recipes. Ledner opened another bakery on May 21, 1970 and operated it until she retired in 1981 the age of 87 and sold her business and the Doberge recipe to Maurice’s French Pastries. The latter continues the business of baking and selling Doberge cakes in Metairie.

Below is a recipe for the Doberge Cake from the Genius Kitchen website:

Doberge Cake

Ingredients – Genoise Cake
3⁄4 cup butter
2 cups sugar
1⁄4 teaspoon salt
4 eggs, separated, whites stiffly beaten
1 cup milk
3 teaspoons baking powder
3 1⁄2 cups cake flour (measured after sifting)
scant teaspoon lemon juice
1 teaspoon vanilla

Preparation – Genoise Cake
Cream the butter, sugar and salt until smooth.
Add egg yolks, one at a time, and blend until smooth.
Add sifted dry ingredients alternately with milk.
Beat until blended. Add vanilla and lemon juice.
With a spatula, fold in stiffly beaten egg whites. Grease 9-inch cake pans.
Pour ¾ cup batter into each pan, spreading evenly over bottom.
Bake in preheated 375-degree oven for 12 to 15 minutes.
Repeat process until batter is completely used, to make eight thin layers.

Ingredients – Chocolate Pudding
2 cups granulated sugar
1⁄2 teaspoon salt
4 tablespoons flour
4 tablespoons cornstarch
2 kitchen spoons cocoa (heaping spoonfuls)
4 tablespoons bitter chocolate
4 eggs (whole)
1 tablespoon butter
1 tablespoon vanilla
4 cups milk

Ingredients – Lemon Filling
1 1⁄4 cups white sugar
3 tablespoons cornstarch
3 tablespoons flour
1⁄8 teaspoon fine sea salt
1 1⁄2 cups cold water
3 egg yolks, lightly beaten
2 tablespoons sweet butter
2 teaspoons lemon peel, finely shredded
1⁄3 cup fresh lemon juice

Preparation – Pudding and Custard
Stir all dry ingredients together in a saucepan, then add the remaining ingredients.
Cook over medium heat until thick, stirring constantly.
Remove from fire to cool.

Ingredients – Chocolate Buttercream Icing
2 cups confectioners’ sugar, sifted
1⁄2 lb oleo, softened (margarine)
1 teaspoon vanilla
1 cup cocoa
1 ounce bitter chocolate, melted

Ingredients – Chocolate Icing
1 cup light brown sugar
1 cup granulated sugar
4 semi-sweet chocolate baking squares, melted
1⁄4 cup butter
3⁄4 cup cream
1 teaspoon vanilla

Ingredients – Lemon Frosting
6 ounces cream cheese, softened, room temperature
3 cups icing sugar
1 teaspoon lemon peel, finely shredded
1⁄4 teaspoon pure vanilla extract
1⁄4 teaspoon lemon extract

Preparations – Chocolate Butter Cream Icing
Cream sugar and oleo, then add cocoa, then the melted chocolate and vanilla.
If too thick, add a little hot water, very slowly, until the consistency is right.

Preparations – Chocolate Icing
Combine all ingredients in a saucepan and let it come slowly to a boil, then boil about 10 minutes until it thickens.
Beat until thick enough to spread.

Preparation – Lemon Frosting
Beat cream cheese, icing sugar until fluffy.
Add 1 tsp lemon peel, 1/4 tsp vanilla extract and 1/4 tsp lemon extract and beat till smooth.

Cake Assembly
To assemble the cake, place one layer on bottom of a cake platter. Pour 1/2 cup of lemon filling on top of 1/2 of the cake. Spread Chocolate pudding on the other half of the cake.
Repeat the above procedure with the remaining cake layers and filling.
Top with final layer of cake with both the chocolate pudding and lemon filling.
Cover cake with plastic wrap and put in fridge for 2 hours till well chilled.
Spread Lemon Frosting on the sides and top of the lemon half the cake.
Spread chocolate butter cream icing on top and sides of the cake’s chocolate side.
Cover and chill inside the refrigerator.
Then cover the chocolate side with the Chocolate Icing.
Cover and refrigerate until ready to serve.

Favorite Episodes of “A NERO WOLFE MYSTERY” (2000-2002)

Below is a list of my favorite episodes from the A&E series, “A NERO WOLFE MYSTERY”. Based upon the detective stories and novels written by Rex Stout, the series starred Timothy Hutton and Maury Chaykin as Archie Goodwin and Nero Wolfe: 

FAVORITE EPISODES OF “A NERO WOLFE MYSTERY” (2000-2002)

1. (1.02) “Champagne For One” – In this adaptation of Stout’s 1958 novel, detective Nero Wolfe investigates the death of a young unwed mother at a charity dance attended by his assistant, Archie Goodwin. The latter had been standing in for an acquaintance, who was related to the wealthy hostess.

2. (2.08) “Before I Die” – A notorious gangster hires Wolfe to protect his real daughter, who is unaware of her father’s identity, and stop the woman impersonating her from blackmailing him in this adaptation of Stout’s 1947 novella.

3. (2.05) “The Mother Hunt” – In this adaptation of Stout’s 1963 novel, a wealthy young widow hires Wolfe and Archie to identify and locate the birth mother of the baby left in the vestibule of her townhouse.

4. (1.08) “Over My Dead Body” – A Montenegro woman claiming to know Wolfe’s adopted daughter is suspected of theft and murder at a prestigious fencing club in this adaptation of Stout’s 1940 novel.

5. (2.09) “Help Wanted, Male” – In this adaptation of Stout’s 1945 novella, Wolfe receives a death threat regarding a past case and hires a look-a-like double to temporarily impersonate him until he can identify the perpetrator.

Honorable Mentioned: (2.06) “Poison à la Carte” – When Wolfe and Archie attend the annual Ten for Aristology, a gourmet society, one of the members is poisoned. Wolfe suspects one of the female servers of the crime.

Dundee Cake

Below is an article on the Scottish dessert known as Dundee Cake

DUNDEE CAKE

For years, I have assumed there was only one kind of fruitcake. As it turned out, I was wrong.

The origin of fruitcake dates back to Imperial Rome. One form of the dessert that has developed over the years is one from Scotland called Dundee Cake. The dessert had originated in nineteenth-century Scotland, as a mass-produced cake by the marmalade company called James Keiller & Son. Keiller’s claimed to be the originator of the term, “Dundee Cake”, but there have been similar fruitcakes produced in Scotland . . . even before the nineteenth-century.

Dundee Cake consists of currants, sultanas almonds and malt whiskey. Sometimes, fruit peel may be added to the recipe. The top of the cake is typically decorated with concentric circles of almonds and glace cherries in the middle of each circle. As I had stated earlier, similar fruitcakes had been produced in Scotland before the nineteenth-century.Queen Mary of Scotland preferred her fruitcake without the cherries, since she did not like the glace fruit.

The cake is sold in supermarkets throughout Great Britain today. It was also produced and marketed in India – before and after its independence from Britain in 1947 by Britannia Industries and its successor firms. However, the cake was withdrawn from Indian markets in 1980. Yet, it continued to be supplied privately as a corporate Christmas gift by the maker. Dundee Cake is traditionally purchased and served for the Christmas holidays. However, Queen Elizabeth II is reported to enjoy the dessert during afternoon tea.

Below is a recipe for Dundee Cake from The Spruce website:

Dundee Cake

Ingredients

5 1/2oz/ 150g butter, slightly softened
5 1/2oz/ 150g soft, dark brown sugar
3 large free-range eggs
Grated zest of 1 large orange
8oz/225g plain flour or all-purpose flour
2 teaspoons baking powder
1 teaspoons mixed spice (Pumpkin Pie mix makes a good alternative)
1 lb/450g dried fruit – sultanas, currants, and raisins
2oz/55g candied peel, chopped
2oz/55g glace cherries, halved (optional)
1 tablespoon malt whisky (or brandy if you prefer)
115g / 4 oz whole blanched almonds

Preparation

Preheat the oven to 300F/150C/Gas 2.

Line an 8½”/22cm cake tin with greaseproof paper or baking parchment and grease lightly with a little butter.

Place both the butter, sugar, and zest into a large roomy baking bowl. Cream the butter into the sugar until light, smooth and creamy using either a fork or electric hand whisk.

Mix the flour with the baking powder and mixed spice. Beat one egg into the creamed butter, then beat in a third of the flour. Repeat until all the eggs and flour are used up.

Add the fruits, citrus candied peel, and cherries (if using) to the mixture and stir well but gently – you don’t want to flatten the cake batter too much – until all the fruits are incorporated into the mixture.

Finally, stir in the whisky using a spoon or spatula.

Spoon the mixture into the prepared cake tin and gently level the surface. Cook in the preheated oven for 1½ hours, then arrange the blanched almonds into circles on the top and return the cake to the oven. Cook for another hour or until the cake is a deep, golden brown.

Remove the cake from the oven and place on to a cooling rack and leave the cake to cool in the tin. Once cooled it is ready to eat.

The cake keeps well when stored in an airtight tin.

Notes on Making a Dundee Cake:

Do not rush the baking of this cake, it is high in sugars and fruit and needs the longer slowing baking to make sure it does not burn. If you feel it is browning too quickly lower the heat, all ovens have their own idiosyncracies.

Denver (Western) Sandwich

Denver-Grilled-Cheese-www.thereciperebel.com-5-of-12

Below is an article about the dish known as the Denver or Western Sandwich

DENVER (WESTERN) SANDWICH

Despite my knowledge of many sandwiches – especially those popular in the United States – I have never come across any mention of the one known as the Denver Sandwich . . . or otherwise known as the Western Sandwich. I take that back. I have come one mention of the sandwich. It was mentioned in an article on another recipe known as the St. Paul Sandwich. The latter has been mistaken for the Denver Sandwich on several occasions.

The reason why the Denver Sandwich and the St. Paul Sandwich are constantly confused with one another is that the basis for both sandwiches start with eggs in omelette form. The Denver Sandwich not only consists of a traditional omelette, but also ham, onion, green pepper, and scrambled eggs between two pieces of bread or toasts.

There are several versions of how the Denver Sandwich was created. A pair of food writers named James Beard and Evan Jones believed that the Denver Sandwich was actually created by “the many Chinese chefs who cooked for logging camps and railroad gangs in the nineteenth and early twentieth centuries” and was probably derived from egg foo young (used in the St. Paul Sandwich). Denver citizens such as restaurateur Albert A. McVittie and M. D. Looney have claimed to have created the sandwich in 1907. Someone claimed that the sandwich was invented at Denver’s Tabor Hotel. but mentions of it in newspapers predate all these claimants. A San Antonio newspaper first called the dish, Manhattan Sandwich, which consisted of a fried egg instead of scrambled eggs, in 1908. Chances are Beard and Jones were correct, because mention of the sandwich in newspapers predated 1907.

Below is a recipe for the Denver Sandwich from the Food.com website:

Denver Sandwich

Ingredients

6 eggs
1⁄4 cup milk
1 tablespoon margarine, melted
1⁄2 cup ham, cubed
2 green onions, minced
2 tablespoons margarine
4 pieces bread

Preparation

With a whisk, beat the eggs, milk and melted margarine.

Add the ham and green onions, stirring until blended.

In a heavy frying pan, melt the 2 tablespoons of margarine.

Pour the egg mixture into the pan, continuously stirring while pouring.

Cover the egg mixture and cook over med-high heat, for about 3-5 minutes. then remove the cover.

Run a spatula around the edges of the pan to loosen the eggs.

If there is still a lot of uncooked egg on top, poke through, allowing the egg to run to the bottom of the pan.

When semi-set, cut the egg into quarters and flip each piece over.

Continue cooking until set.

If desired, top with cheese slices.

Remove from heat, cover.

Toast the bread, butter and make 2 hearty sandwiches.

Serve with soup or fries for a lunch or supper meal.

Historic-16th-st-3

“POLDARK” Food Styles

Below are images of culinary dishes created by food stylist/chef, Genevieve Taylor, for the current BBC series, “POLDARK”

POLDARK” FOOD STYLES

“DOWNTON ABBEY” Food Styles

Below are images of culinary dishes created by food stylist/chef, Lisa Heathcote, for the 2010-2015 ITV series, “DOWNTON ABBEY”

 

“DOWNTON ABBEY” FOOD STYLES