Tomato Tart

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
— miles kington

Tomato Tart

What was on your Summer Bucket list this year? 

  • ๐ŸฆMake Homemade Ice Cream โœ…
  • ๐Ÿšตโ€โ™€๏ธTake a Bike Ride โœ…
  • ๐Ÿ‰ Have a Picnic โœ…
  • ๐ŸŒ„ Watch the Sunrise โœ…
  • ๐Ÿ—ฏ Make Giant Bubbles โœ…
  • ๐Ÿ• Go Backpacking โœ…
  • ๐Ÿ˜Ž See the Eclipse 2017 โœ…
  • ๐Ÿ”ฅ Have a Bonfire โœ…
  • ๐Ÿ‡ Go to a Vineyard โœ…
  • ๐Ÿ… Make a Tomato Tart โœ…โœ…โœ…

You still have time to finish off your List and make this amazing Tomato Tart because officially summer doesn't end until September 22nd!

Why is it that we always have a Summer Bucket List but never get around to doing hardly anything on the list?  Somehow it passes and yeah we might have gone hiking or ate a s'more or two but we seem to miss out on the simple things like playing with bubbles or watching the stars outside.

 Summer seems to come to an end when school starts and yet for most of us school isn't starting in fact, it's still the same week as last week with work on Monday and ending on Friday.  So don't let your work week keep you from this good news: the sun is still shining and it is still a little warm. You still have time to have some fun!  

Do you have something on your bucket list you haven't checked off yet?  Pick one thing and do it, NOW!  Your kids will love you, because you just extended summer and showed them that it's okay to have a picnic, or make homemade ice cream in September.

  It's okay to make a plan to go outside and stretch the limits of summer.  In fact maybe your summer tomatoes are just now coming to their peak.  That is definitely the case if you live in the PNW.  It takes September for the tomato to be at it's best.  

Whatever you do make sure you take some time to smile ๐Ÿ˜Š and enjoy a little something you love because after all that's what a bucket list is all about. 

And remember the Fall Bucket List is just around the corner...๐Ÿ๐Ÿ‚๐Ÿ

Ingredients

  •  1 PIe/Tart Crust (Get Crust Recipe Here)

  • 2 Tablespoons Dijon Mustard

  • 2 Tablespoons Grain Mustard

  • 1 teaspoon olive oil

  • 1-2 teaspoons dry herbs de provence 

  • 2 large Heirloom Tomatoes

  • 1 pint small tomatoes

  • Salt- 1-2 teaspoons for draining tomatoes

  • Fleur de Sel or finishing salt to taste

Step 1

Make Crust and pre-heat oven to 425 degrees. Pre-bake crust for  10 minutes.  Slice large tomatoes and place on paper towels and salt.  Allow salt to drain tomatoes of liquid then pat dry. 

Step 2

Mix mustards together in a small bowl. After crust cools, using the back of a spoon or a brush, brush mustards onto bottom of pre-baked crust.  Next layer tomatoes on top of mustard.  Sprinkle herbs over tomatoes and drizzle olive oil.  

Step 3

Bake tomato tart for about 30 minutes at 400 degrees or until crust is golden brown and tomatoes have shriveled slightly. Finish with Fleur de Sel to taste.

Tomato Tart with Mustard

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Tips

  • Tomatoes can be pre-sliced and salted up to 1 hour prior and allowed to drain
  • Choose the best tomatoes you can find as this is your prime ingredient
  • Now is the time to use those slightly overripe tomatoes 
  • Add a little fresh basil afterwards on top and serve with a salad dressed in a vinaigrette
  • A nice Dry Rosรฉ goes wonderfully with this summer tart

Salmon Kabobs

My life is what a salmon must feel like. They are always going upstream, against the current.
— Laura Schlessinger

Want to see more dishes on Salmon or Fish? Or what do you want to hear about? Tell me in the comments below and Sign up with your email so you don't miss the next Post! 

      Loving salmon didn't begin I have to admit, in Seattle.  Rather it began at a small little restaurant now owned by it's employees with a waiter who always reminded me of Albert Einstein on the Mendocino Coast in California.  I think it might have been year

two

or three

or four...

(I can't recall exactly) of our marriage.  Our waiter I guess we will call him Albert told us about a salmon entree with a corn salsa.  I wasn't drawn to it by any means but wanting me to expand my food horizons my hubby convinced me to try it and promised to switch his meal if I didn't like it.

 He had turned my mind around on fish slowly taking me away from my days of fish sticks with tartar sauce. ๐Ÿ˜– Now I cringe as you must be doing right now. Unless you make homemade fish sticks! 

 "It won't smell like fish" he told me "it will be fresh."

"It is extremely fresh miss.  Just caught yesterday." Albert agreed standing by the side of our garden side table.

I was unsure, questioning my new found palate.  They both seemed so sure of the fact that I would love the salmon. Heads bobbing up and down and eyes waiting in anticipation of my decision.

  I did like corn especially sweet corn.  It was summer and corn on the cob dipped in butter and covered in salt had always been my favorite treat from the California State Fair.  It can't be half bad if it had corn in the dish right?

"hummm" I hesitated...

"If you don't like it miss we will be happy to bring you something else." the waiter added.

This restaurant was all about pleasing the guest.  It was a favorite of ours and I had never had one bad thing on the menu, well, minus the one time Albert's silver hair was in my cobbler but that's another story.๐Ÿ˜‰

"Okay. Sure. I will try it." I agreed.

My husband grinned from ear to ear. Triumphant.  Albert smiled with his crazy gray hair all around.  I waited.

The fish was a dark reddish color and the yellow corn contrast gleemed like golden topaz gems sprinkled all over my piece of salmon.  Small specks of emerald green jalapeno's peeked through the corn salsa.  

"Looks good" my husband said.

"Yeah. It does." I replied.

I opened my mouth and took my first bite of salmon and corn salsa.  It was good.  Soft, sweet, a little crunch from the corn and a sea salt flavor from the fish with just a hint of piquant from the jalapeno.  

"Like it?" he asked wide-eyed with hope.

"Yeah actually. I do." I answered surprising even myself.

Albert popped over from nowhere and checked up on me.

"Miss?" he asked questioning with his eyes.

"It's good." I said, " Thank you" wanting to add, Albert.

With an empty plate and a full stomach my new found  salmon love started its expansion.  I don't waver over ordering salmon at a restaurant anymore unless I am on the East Coast.  Sorry to my East Coast Foodies but Atlantic Salmon just doesn't cut it for me. (I know, snob)

Now though more than restaurant dining on salmon I prepare it at home. Sometimes I ask for a whole salmon when sockeye is in season even though our household only has two.  We just eat it all week. My sweetie calls it the bear diet.  Summer salmon and berries seems to be what we live on for a while until the fall. Until the Pacific Northwest hibernation begins. ๐Ÿ˜‰โ˜”๏ธ Grrr.๐Ÿป 

If the fish is fresh just a little seasoning and grilling is needed and dinner is served.  This Calico fish rub which consists of:

  • Purple Sumac
  • Hawaiian sea salt
  • Black Sesame Seed
  •  Chinese Chili
  •  Dill weed

is a knock your socks off kind of seasoning good on fish, chicken and even vegetables.  It gives you a little kick and takes you on a world journey taking me to the sea.  You can find it here.  A little goes a long ways.  

Salmon Kabobs

Ingredients:

  • 1/4 pound of salmon per person cubed
  • small mixed blend of cherry and golden tomatoes
  • 1 teaspoon of Calico fish rub
  • 1-2 teaspoons of olive oil

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World Spice at Home Gift Set
WORLD SPICE MERCHANTS

Special items:

  • Wood or metal skewers
  • Grill

Step 1

If using wood skewers soak in water for about 20 minutes prior to grilling. Heat grill.

Step 2

After cubing salmon or having your fishmonger do so, rub the seasoning all over fish and then rub with olive oil.  

Step 3

Skewer the salmon and small tomatoes one after the other leaving not much space between each but space at the end of the skewer for turning.

Step 4

On a hot grill, grill until fish changes color and skin looks crispy on skewer about 5-6 minutes total, turning as you go.  Do not overcook as the fish will taste like rubber tires if you do so.  Better to undercook than over.  Let skewers rest for a few minutes before plating.

Step 5

Serve with a green salad and pop your  warm tomatoes over the greens and taste the sweet tomatoes blend with your vinaigrette.  Divine!

Don't forget that glass of dry Rosรฉ๐Ÿท(only a red wine emoji...๐Ÿ˜ž)

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Fresh Sockeye Salmon and Calico Fish Rub

How do you do summer?  What do you love to grill?  

Tips:

  • Look for Fish that has clear eyes with healthy wet and intact fins
  • Touch the fish...No sticky fish!  It should be cold and wet and spring back when pushed (if not keep go elsewhere)
  • If buying already filleted fish look for cracks, breaks or pooling water...your fish is or was mishandled or getting old.
  • In salmon the saturated color is a good thing...I promise I didn't saturate the photos in this blog that was the real color!
  • Last but not least if it smells run like he... double hockey sticks!

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What to Cook with a Dutch Oven? Lamb!

What do you mean you donโ€™t eat no meat? โ€ฆ.. Thatโ€™s OK, Iโ€™ll make lamb
— Andrea Martin as Aunt Voula in the movie, My Big Fat Greek Wedding

Lamb with  an Herb Salad

Patience is a quality that I have over time been learning to develop.  Maybe it's my age, yes I am getting older...๐Ÿ˜‰๐Ÿ˜‰...maybe it's the ups and downs of life, but the more I discover about this quality the more I have learned that putting it into practice makemy life  better. 

Think about it... you're stuck at the airport๐Ÿ›ฉ for 8 hours and want to get home but the weather or something else has made it impossible. 

Option 1 : I could become impatient and get angry๐Ÿ˜ก at the people working, or be furious๐Ÿ˜ก inside myself that I have to sit around, tired and exhausted, and wanting to go home. 

Option 2: I sit and have a glass of wine๐Ÿท and some snacks and be thankful that I have time to work if that's what I want to do, or, read a book๐Ÿ“š (me time) or sit around surfing pinterest. My options are limitless.   After all, how often would I take 8 hours and do any of those things for that long and not feel like I had been wasting time.  Never, until now! I have the excuse I can give to my brain.  Hmm...Option 2 is looking pretty darn good.

I am beginning to think getting stuck at the airport isn't so bad. What about you?

 See what I mean,  patience has turned my thoughts around.  

Will I be tired tomorrow at work? Yeah....  But wouldn't I have probably been tired anyway? Yeah, for sure. Just being honest.   I probably would have stayed up late goofing around on Pinterest or reading that mystery novel into the wee hours, right?  You and I both know it's true...๐Ÿ˜‰

The saying that "patience is a virtue" I haven't always understood, but I am starting to "get it".

 I usually relate these little aah haa moments in life to cooking and that's what making this Lamb is all about.  I have spoken to many about the fact that they don't like cooking and I keep hearing "I don't have time."  I get that. No one has the time. In fact those 24 hours in a day go so fast that they seem to vanish before we get started.  

But that's what we all have, right?

 24 hours.

Everyday.

 Patience is what we do with that time.

 It's what we make of it...

 It's the laughter from that hilarious SNL skit that you watched in the morning.

 It's the little hummingbirds that you saw flit around drinking nectar that made you smile.

 It's the lamb you cooked, filling the house with smells of spices of the mediterranean.

Patience my friends builds character, builds strength and makes you some darn good Lamb.

Be Happy. Start Cooking. 

Lamb and Herbs getting ready to carve

Adapted Slightly from Food and Wine

 Lamb INGREDIENTS  

  • 1/2 quart chicken stock
  • 1 cups dry white wine
  • 1/2 cup fresh lemon juice
  • 1/4 cup honey
  • 1 teaspoon whole allspice berries
  • 1/2 teaspoon whole cloves
  • 1 tablespoon ground coriander seeds
  • 2 tablespoons smoked paprika
  • 2 tablespoons fresh oregano leaves
  • 2 tablespoons thyme leaves
  • 1 tablespoon whole black peppercorns
  • 2 onions, diced
  • 4 garlic cloves sliced
  • 1 jalapeรฑos, seeded and quartered
  • One 2-pound boneless leg of lamb, tied
  • Sea salt and freshly ground pepper

Herb Salad Ingredients

  • 3/4 cup packed parsley leaves chopped (1/2 bunch)
  • 3/4 cup packed cilantro leaves chopped (1/2 bunch)
  • 1/2 cup packed tarragon leaves chopped 
  • 1/2 cup snipped chives
  • 1 jalapeรฑoโ€”halved, seeded and chopped
  • 1/2 cup very thinly sliced red onion
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground pepper

Lemon Juice for Lamb

Step 1

Preheat oven to 425  degrees F. In a Dutch Oven* the size of your lamb  place chicken stock,wine, lemon juice, honey, allspice, cloves, coriander,paprika, thyme, oregano, and peppercorns. Next add onions,jalapeno and garlic. Season Lamb with Salt and Pepper and place on top of onions etc fattier side facing up. Making sure the liquid does not completely cover the lamb. If it does remove some liquid. You want to have about 2 inches not covered. More is okay as long as pot is not completely dry.

Braising Preparation for Lamb

Step 2

Braise* the lamb uncovered for 45 minutes until it starts to brown on top. After browning drop oven temperature to 325 degrees F and put a lid on the dutch oven and continue braising about 2 more hours until lamb meat starts to pull apart easily, if you stick a fork in it and tug a little. Not much tugging should be needed that will help you know it is done.  You can check it after an hour to see how tough the meat is at that time so you know what falling apart means.  Also make sure that the liquid is not completely gone from the pot.  If so add more broth and wine if you have it.Once braised remove from oven and allow to cool on a cutting board for 10 minutes before slicing.

Lamb and Herbs

Step 3

While letting the meat rest you can strain out the large pieces of the braising liquid and put the liquid back in the pot and taste.  Add salt and pepper to your taste and slowly cook the liquid until reduced about 10 minutes to a thicker sauce consistency. It will not be thick like gravy more like an au jus with lots of flavor.  If you don't have much liquid don't cook it all down to nothing just briefly heat and add salt and pepper to taste.

Step 4

Make herb salad to go on top of meat. Mix chopped parsley, cilantro, chives,tarragon and jalapeno.  Cover onions with Lemon juice and leave for a few minutes to decrease the bite in the red onions.  Then add olive oil and mix in a jar and shake.  Add salt and pepper to taste.  Pour dressing over salad and allow to rest for about 10 minutes for flavors to blend.

Step 5

Slice lamb and serve with herb salad on top and some store-bought or homemade tzatziki. You can also serve lamb over rice or couscous or with Delicious Pita Bread!

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Tips

  • *Braising Definition: to cook slowly in fat and little moisture in a closed pot- A WEEKEND ESSENTIAL WAY TO COOK! 
  • *Dutch Ovens are great because you can use them on the stovetop and then place them in the oven and they keep the heat! A 5 1/2 quart is a good size for family of 4 or for two people and then leftovers.
  • Any dry white wine will do for the lamb braising sauce. Even better if you like the taste so you can have some with the lamb later.

Japanese Pumpkin Stuffed Squash

I like rice. Rice is great if youโ€™re hungry and want 2,000 of something.
— Mitch Hedberg

  One of the best things about squash is it sits around the house waiting for a while and doesn't mind doing so.

 It doesn't shout out I am turning brown and mushy like a pear, I am going to go bad if you don't eat me today.

 It doesn't wrinkle its forehead like lettuce and say I am tired of waiting.

 In fact, it's the most patient vegetable I know.

 And in this world of honking the horn before the light turns green it's nice to have something that doesn't mind waiting for me.

Patience of the Squash makes time slow down and the art of the table become important. 

That's Squash, always there, ready for me.  

I know it is easier to buy pre-cut squash, but something about the smell of roasting squash in the oven on a cool crisp day brings out the: it's officially winter in me.

Don't get me wrong pre-cut is a timesaver and I understand and there are those moments when you want it quickly or just don't want to take the extra time to peel, cut, and roast.

However, do you ever notice that the taste is just not quite right?  In the back of your mind you have a subtle nagging feeling of disappointment. 

That's why sometimes the squash sits and waits for me for me on Sunday.

 It's that day when you probably have a little more time.  It's the day you laze around in your pajamas a little longer, or maybe even, gasp, All Day! 

Gotta love that about a lazy day.

 Maybe for you it's not Sunday, maybe it's Monday, cause the kids are back in school and the house is quiet.

 Or maybe you work weekends and your first day off is Wednesday.  

Whatever day you have to linger a teeny bit longer that's the day I encourage, no nudge you, to take the time cut the squash.

To pull out the seeds. 

To glaze it over with olive oil and finger dust it with salt and pepper.  

To smell the sweet scent of patience roasting in your oven. 

Yes, it's the day to make Japanese Stuffed Squash.

  It is gonna be a good day.  I'm glad we shared it together. 

You, Me and the Squash.

Stuffed Squash

Ingredients:

  • 1 kabocha squash aka: japanese pumpkin or 1 acorn squash; cut in half, seeds removed
  • 1-2 Tablespoons olive oil
  • 2 cups of cooked white rice preferably japanese sushi rice
  • 1 pound of ground pork
  • 1/2 teaspoon baking soda
  • 1 thai red chili diced seeds removed for less heat
  • 1 white onion chopped
  • 2 garlic cloves chopped
  • 1 Tbsp fish sauce
  • 1 Tbsp brown sugar
  • 1-2 Tbsp chopped thai basil
  • salt and pepper
  • 2 lime wedges for serving
  • Sriracha for serving 

Instructions:

Step 1:

After removing seeds from squash, spread olive oil over inside of squash and sprinkle with salt and pepper.

In a preheated oven at 425 degrees Fahrenheit place squash cut side down on a baking sheet and bake for about 20-25 minutes until squash is tender with a knife inserted.  Set aside.

Step 2:

While squash is roasting in oven, mix with hands baking soda and pork and 1 Tbsp water and set aside while sauteing onions and garlic.  In a large saute pan heat vegetable oil under medium to high heat and then place chopped onion and thai chili and saute for about 5 minutes until translucent. Remember to salt the onions a little while cooking.  Add chopped garlic and cook for about 30 seconds being careful not to burn.  Next place pork and cook until pink is almost removed then stir in fish sauce and brown sugar.  Cook for about 1 minute more and then add cooked rice.  Mix all together and remove from heat.

Step 3: 

Add chopped thai basil and squeeze lime wedge over the top.  Scoop Rice/Pork mixture into each half of squash and serve with lime wedges and Sriracha sauce.

Enjoy bites of squash and bites of rice mixture. YUM!

Tips:

  • Using leftover cooked rice makes this meal simple to prepare.
  • Prepare the squash the day before and reheat before serving.
  • Sprinkle a bit of cayenne as well as salt and pepper over the squash to kick it up a notch!

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What to do with Leftover Mashed Potatoes?

The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found
— Calvin Trillin

Lamb and Lenti Shepherd's Pie

To be perfectly honest I have always had an upturned nose ๐Ÿ‘ƒ to Leftover's.  Maybe because it always made me think of the spaghetti sauce in the fridge that was turning green that often just had a bit of scraping done before it was served again.  Or maybe it's because pizza that most people love cold and leftover always has a rubber in the mouth feel for my palate. ๐Ÿ‘…  And then their is always the "You're just a snob"  ๐Ÿ˜because the rest of the world loves all things on day two.  

It is an unsettling thing being the only person at a dinner table who has no interest in taking that super yummy plate of food home but knowing in my heart of hearts I just don't want to look at it the next day.  Can you imagine if I ever went to this New York Restaurant?  I would be the only person saying, Thanks but I will skip the  le gourmet doggie bag.  Yikes.  Who came up with the term doggie bag anyway?  It screams at me "this is food for my dog or for me?"  So when presented with...

 Cold...

Gelatinized...

Gray matter...

it doesn't appeal.  I have even known myself to take something home from someone's home because of, yep you got it, peer pressure.  Knowing in my heart of hearts that I won't eat it, touch it, open it, or go near it until I have that weekly let's make sure the refrigerator is clean day.  

Therefore, if you, like me  know full well that the cold lumpy white glob of mashed potatoes is gonna hit the trash in a week this post is for you.  I am helping you face the fear, confront the elephant, take on the tiger...okay, I have run out of metaphors.

As much as I hate leftovers, I hate wasting food as well.  Hungry people around the world always need to be fed so throwing out healthy food tugs on my heart as it should no doubt.  Overcoming the leftover battle as become the Great War in our house.  Except when I have company who love taking leftovers home...I usually push that one first. ๐Ÿ˜‰  

The overwhelming urge to eat "new food" has made my strategy for preparation begin to change.  I don't come from a culinary background of making patรฉ so this new resolve to "use up all the food" as had me experimenting in the kitchen.

Admittedly a friend of mine who is vegetarian made something similar to this Shepherd's Pie and didn't of course use meat so I went from memory on what I remembered and added my favorite meat lamb.  Beef can be substituted but if you have access to ground lamb it's a favorite in our house.

 So here goes:  Leftovers made Lovely!  

And if you make it the mashed potatoes from scratch and don't use leftovers don't worry, your secret is safe with me. ๐Ÿ˜‰

Ingredients:

Serves 4-6

Ingredients for Shepherd's Pie

Mashed Potatoes:

  •  1 pound Russet potatoes peeled and chopped (if you are not using leftover mashed potatoes)
  • 3 oz Butter cubed
  • 1 oz Cream, Half and Half or Buttermilk
  • salt and pepper to taste

 Lentils:

  • 1 cup dried lentils (soak in water for at least 30 min)
  • 2 cups water
  • 1/2 onion 
  • 1 bay leaf
  • 1 tsp olive oil

Lamb or Beef:

  • 1 pound ground lamb or beef
  • 1/4 tsp baking soda
  • 1 Tbsp water
  • 1 red bell pepper diced and seeds removed
  • 1 yellow or white onion diced
  • 1 carrot peeled and diced
  • 2 cloves garlic minced
  • 1 Tbsp ground cumin
  • 2 tsp ground coriander
  • 3 Tbsp fresh chopped mint 
  • 3 Tbsp fresh chopped flat leaf parsley
  • 3 Tbsp fresh chopped dill

How to make Mashed Potatoes instructions (Unless using leftovers) :

Step 1

Rinse potatoes under cold running water agitating in a pan and draining until water runs clear and is not cloudy. This helps decrease any extra starch which will make them gummy. Don't skip this step!

Step 2

Cover potatoes with cold water in a pot and bring to a simmer.  Cook until tender with a fork, usually about 10 minutes.

Step 3

Have butter chopped up into cubes and cream at room temp.  Drain potatoes. Using a potato ricer push potatoes through ricer and place back in warm pot. Add butter and cream to potatoes and stir just until incorporated.  Add Salt and White Pepper if you have it to taste.  Set aside.

How to Make Lentils:

Step 1:

After soaking lentil, place in pot with 2 cups of water or chicken broth, 1 bay leaf and half of an onion and 1 tsp of olive oil.  Bring to a boil then, simmer lentils for 15 minutes or until tender but not falling apart.  

Step 2:

Remove  lentils from stovetop to stop cooking.

How to Make Lamb:

Step 1:

While lentils are cooking, add 1/4 tsp of baking soda and 1 Tbsp water to pound of lamb or beef and blend with your hand and let sit in a separate bowl. Preheat broiler  oven to High.

Step 2:

Using a large saute pan heat 1 Tbsp olive oil and then saute chopped onions, carrots for five minutes or until translucent.  Make sure to salt vegetables with a pinch of kosher salt.  Next add garlic and saute for about 30 sec to 1 minute until smell is released but don't burn the garlic. Add lamb and break up lamb into small pieces in the pan.  While cooking add cumin and coriander.  Cook lamb until just slightly pink.  Add lentils to mixture and if any extra liquid from lentils add up to 2 Tbsp but no more. Remove from heat and fold in fresh herbs of mint, dill and parsley.

Step  3:

Place warm lamb/beef and lentil dish on the bottom of a 8x10 pan and spread over the entire pan covering the bottom of the pan.  While still hot place mashed potatoes over the lentil and lamb or beef filling and spread using a flat spatula until lamb filling is covered evenly and smoothly.

Step 3

Add an X to the top of the middle of the potatoes allowing the lamb/beef filling to heat if using cold mashed potatoes.  Cook in center of oven under the broiler until mashed potatoes are lightly browned and lamb/beef filling is warm.  Approx. 8-10 minutes.

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Enjoy and remember you saved yourself some time, some money, and  without a doubt made your momma proud!๐Ÿ˜˜๐Ÿ˜‰

Tips:

  • Meat blended with the baking soda will not add flavor but cuts cooking time and creates less liquid so that meat is not being steamed. 
  • Garlic mashed potatoes will work well with this as well.
  • It is okay to use mashed potatoes that have not been put through a ricer, it may just not look as smooth but will still taste delicious.
  • If you have a large flat bottom steel pan this works even better than a casserole pan as it heats the bottom filling nicely as shown in the photo below.
  • ENJOY with a bottle of Light Red wine such as a Barbera from Italy ๐Ÿท๐Ÿ˜‹
Red Wine and Comforting Shepherd's Pie

Red Wine and Comforting Shepherd's Pie