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Sherpherd’s Pie

In Fun Foods, Meats On February 27, 2015 0 Comments

Don’t you just love the winter months? This is when we can eat foods that warm the heart and soul. One of my fav’s is Sherpherd’s Pie – our family recipe is made with mashed organic potatoes, corn and ground beef or turkey. Enjoy this one-dish dinner next to a fireplace and let the evening linger with a few glasses of wine…

Prep time: 30 to 40 minutes
Bake time: 30 minutes
Serves: 4 to 6

Ingredients:
2 pounds Yukon Gold organic potatoes (or other favorite variety)
3 tablespoons unsalted butter or extra virgin olive oil
Salt and ground black pepper, to taste
3 tablespoons extra virgin olive oil
1 pound organic ground beef or turkey
3/4 cup finely chopped white or brown onion
1/4 to 1/2 cup chicken or vegetable broth (optional – for mashed potatoes)
One 15-ounce can organic corn, drained, rinsed & drained once more

Prepare the Mashed Potatoes:

1. Peel the potatoes, cut them into 3-inch chunks.

2. As you cut the potatoes, immediately place them in a 4 to 5-quart sauce pot, covered with cold water (this will avoid blackening of potatoes).

3. After all potatoes have been placed in sauce pot, drain them and cover them with cold water once more.

4. Bring potatoes to a boil.

5. Boil potatoes on medium heat until they are cooked through – about 7 to 10 minutes.

6. After 7 to 10 minutes, test the tenderness of potatoes by piercing one of the chunks with a fork or pointed knife.

7. When potatoes are cooked, drain them in a metal colander.

8. Return potatoes to the sauce pot and mash the potatoes with a masher; stir in the butter or olive oil.

9. Add salt, ground black pepper and the broth, to taste.

10. Cover the mashed potatoes in sauce pot and set them aside.

Prepare the Ground Meat Filling:

1. In a 12-inch skillet and on medium-high setting, heat 3 tablespoons extra virgin olive oil.

2. When oil is hot, add the ground meat, breaking it up with a wooden spoon continuously (this will avoid large clumps).

3. As soon as the meat turns gray, stir in the chopped onion with salt and ground black pepper, to taste.

4. Cook the meat mixture for 5 to 7 minutes or until the meat is cooked through and onions are translucent.

5. When meat is cooked, transfer it to a clean, metal colander to drain over a bowl.

6. Let meat drain for about 5 minutes.

Assemble & Bake the Sherpherd’s Pie:

1. Preheat oven to 350°F.

2. Oil or butter a 10 X 10-inch baking dish (alternatively, a rectangular or oval dish can be used).

3. Transfer half of the mashed potatoes to the baking dish, spreading the potatoes evenly.

4. Add half of the drained meat mixture, spreading it evenly over the mashed potatoes.

5. Spoon the drained corn over the meat.

6. Top the corn with remaining mashed potatoes.

7. Cover the Sherpherd’s Pie with baking dish cover or with aluminum foil.

8. Set Shepherd’s Pie on a rack positioned in center of oven and bake for 20 minutes.

9. After 20 minutes of baking, uncover the Shepherd’s Pie and place it underneath oven overhead grill.

10. Grill the Shepherd’s Pie for 4 to 5 minutes (stand watch in order to avoid charring).

11. Serve Shepherd’s Pie immediately. If desired, add a little ketchup on the side.

Wine Pairing: Cabernet Sauvignon (with ground beef version)
Chardonnay or Pinot Grigio (with ground turkey version)
Text and Photograph ©2015 Nancy DeLucia Real

Roasted Summer Potatoes

In Vegetables On May 30, 2014 0 Comments

Shopping for fresh fruit and vegetables at Farmers’ Markets brings me back to my days in Italy. As I accompanied my grandmother or “Nonna Annunziata“, the maestra advised me on how to choose the best ingredients for our meals.

Right now, it’s time for easy, no-fuss summer meals. The simplest side or vegetable that works for me is roasted potatoes. This classic recipe made with rosemary and garlic pairs well with any grilled meat, poultry or fish. Add a green salad dressed with extra virgin olive oil and vinegar. Buon appetito!

Ingredients:
2-1/2 to 3 pounds mixed, small potatoes (white, red and purple potatoes)
5 tablespoons extra virgin olive oil
2 cloves garlic, peeled and crushed
2 tablespoons fresh, chopped rosemary leaves
salt and ground black pepper, to taste

Directions:

1. Preheat oven to 400°F.

2.  Meanwhile, wash and dry the potatoes.

3. Place potatoes in a 12X16 rectangular baking dish.

4. Add the olive oil, garlic, rosemary leaves, salt and ground black pepper to the potatoes.

5. Using your hands, toss all ingredients together until the potatoes are evenly coated.

6. Place the baking dish with potatoes on an oven rack set in center of preheated oven.

7. Roast the potatoes for 25 minutes.

8. After 25 minutes, toss the potatoes.

9. Roast the potatoes for an additional 10 to 15 minutes or until they are tender.

10. To test doneness of potatoes, insert a fork into one of them. If the potato is tender, it is done.

11. Serve Roasted Summer Potatoes immediately.

Text & Photograph ©2014 Nancy DeLucia Real

 

 

Potato-Yam Chipotle Mash

In Sides, Vegetables On November 18, 2012 0 Comments

With our turkey holiday right around the corner, I started thinking about smaller feasts. What do you do when you’re not cooking for 15 to 20 people? You downsize a recipe, right? And, you can also tweak a traditional recipe like mashed potatoes.

Here’s a  Potato-Yam Chipotle Mash for four that’ll blow you away. Made with potatoes, one yam and spiced with chipotle chiles in adobo sauce – it’s deliciously sweet and HOT!  Of course, you can control the amount of heat you want. 

Cooking time: 25 minutes
Serves: 4

Ingredients:
Two medium Russet potatoes, about 5 inches in length (preferably organic)
1 medium yam (weighing about 1/2 pound)
3/4 teaspoon salt
2 tablespoons unsalted butter or extra virgin olive oil
3 to 4 tablespoons milk (2% milkfat, 1% milkfat or whole milk*)
1/2 to 1 teaspoon pureed chipotle chiles in adobo sauce**
Salt, to taste

1. Peel the potatoes and cut them into 2-inch chunks; transfer the potato chunks to a bowl of cold water and set aside.

2. Peel the yam and cut it into 2-inch chunks; transfer the yam chunks to the bowl of potatoes and cold water.

3. Drain the potato and yam chunks and transfer them to a 4 to 6-quart saucepot. Cover with cold water. Set saucepot, covered, on a burner on high heat and bring to a boil. Add 3/4 teaspoon salt.

4. Uncover saucepot and cook the potato and yam chunks for 7 to 8 minutes or until they are fork-tender.

5. When the potato and yam chunks are cooked, drain them in a colander and transfer them to a medium glass or porcelain mixing bowl or stand mixer. Add the butter or olive oil to the poato-yam mixture.

6. If using a mixing bowl, beat the potatoes with a hand mixer. Alternatively, use medium mixing speed on a stand mixer.

7. When the potatoes are beaten, stir in the milk and 1/2 teaspoon of the mashed chipotles. Beat once more until well-blended. Taste and add more mashed chipotle, if desired. Adjust salt level, if needed.

Serve Potato-Yam Chipotle Mash with turkey on Thanksgiving Day. This recipe makes for a great side with any meat, poultry or fish filet such as salmon, halibut, sea bass, etc.

Text and Photograph ©2012 Nancy DeLucia Real

Aunt Menina’s Leaves & Potatoes (Foglie e Patate)

In Sides, Vegetables On February 26, 2012 0 Comments

While living in Avellino, Italy, my Aunt Menina sometimes came to spend the day with us. These visits stand out because Menina was great at creating exquisite dishes from my Nonna’s vegetable garden. And she would introduce us to recipes from her husband’s village, Pietrastornina (that’s a mouthful, ain’t it?).

Today, Menina and Antonio Urciuolo serve a fav of mine, Foglie e Patate (Italian for “Leaves and Potatoes) at their restaurant, La Locandina (located in Pietrastornina).

Although my recipe is delicious, whenever I have this vegetarian dish at La Locandina, it’s as though I’m tasting it for the first time. The main ingredients of this recipe are rapini (the leaves) and potatoes.

Make it – I’m sure you’ll love it as much as I do!

Prep time: 30 to 35 minutes
Serves: 4 to 6

Ingredients:
2 pounds Russet potatoes (about 3 large potatoes)
1/3 cup fine quality extra virgin olive oil
3 cloves garlic, peeled & sliced
1 bunch rapini, washed, drained and cut into 1-inch pieces
1 teaspoon salt
Dash ground black pepper & nutmeg, to taste

1. Place potatoes in a 5 or 6-quart saucepot and cover them with cold water. Cover and bring to a boil.

2. Cook potatoes on medium heat for 15 to 20 minutes or until fork-tender.

3. Drain the potatoes and set aside to cool.

4. Meanwhile, in a 10 to 12-inch skillet, heat the olive oil.

5. Add the garlic cloves and fry on medium heat until the cloves are golden.

6. Add rapini to the oil and garlic. Cook rapini on medium-high heat 5 to 7 minutes, occasionally tossing with thongs, until crunchy-tender.

7. Stir in the salt and set skillet with rapini aside.

8. Peel the cooled potatoes and mash them in a large bowl; set aside.

9. Return the skillet with rapini to a burner set on medium heat. Heat the rapini until they are hot.

10. Stir the mashed potatoes into the rapini. Stir and cook until Leaves and Potatoes are warmed through. Season with a dash of black pepper & nutmeg.

Serve in 4 bowls as a vegetarian meal or as 6 side dishes to chicken, fish or meat.

Wine pairing suggestion: Pinot Noir or Cabernet Sauvignon (reds).

Text & Photographs ©2012 Nancy DeLucia Real

Potato Ghosts

In Holidays On October 10, 2011 0 Comments

Last year The Kitchen Buzzz featured Halloween Tombs & Cupcakes made with white chocolate candy and chocolate cake.

This year, our Halloween team shifted from sweet to healthy. Our treats are made with potatoes which are loaded with potassium and vitamin B6. In our test kitchens, we had Moms boil and mash the potatoes. The kids had a blast as they swirled the piping bags onto baking sheets to shape their little Potato Ghosts. Setting the eyes and watching the ghosts “disappear” in no time was the funnest part.

Have fun at your spooky Halloween dinner and stay safe when you go Trick or Treating!

Active prep time: 20 to 25 minutes
Inactive prep time: 20 to 25 minutes
Makes: 16 to 20 potato ghosts

Ingredients:
3 medium-large Russet potatoes (peeled & cut into one-inch chunks)
1 teaspoon salt
1 tablespoon butter or margarine
1/4 to 1/3 cup milk (whole, 2% or 1% milk)
32 to 40 whole, black peppercorns
Plastic piping bag fitted with a large star tip
One large baking sheet, greased & floured

1. Put potato chunks in a 4 to 5-quart saucepot. Cover with cold water and bring to a boil over high heat setting (covered).

2. Uncover saucepot and boil/cook on medium-high heat 9 to 10 minutes or until potatoes are cooked through.

3. Drain drain potatoes completely and return them to the saucepot or place in a mixing bowl.

4. Using a hand beater (or in a stand mixer), beat the potatoes on high.

5. Stir in the butter or margarine and the lesser amount of milk; continue beating until potatoes are smooth and uniform.

6. The potato mash should have a firm consistency as opposed to being too creamy. Taste and adjust salt level, if needed.

7. Set potato mash aside to cool for 7 to 10 minutes.

8. When it is cool, transfer potato mash to piping bag.

9. In a circular motion, pipe a continuous circle on baking sheet, beginning with a 3-inch diameter and tapering up to a point, about 3 to 4 inches high.

10. Repeat until 16 to 20 Potato Ghosts have been shaped.

11. For the “ghost’s eyes”, carefully set two peppercorns in each of the ghosts’ heads.

12. Set baking sheet with ghosts on top oven rack, positioned six to eight inches away from top oven grill element.

13. Broil Potato Ghosts for 3 to 5 minutes or until their tops turn golden.

14. Carefully remove Potato Ghosts with a spatula and serve immediately as a side to meat, chicken or fish.

Text & Photograph © 2011 Nancy DeLucia Real