Shepherd's Pie Revisited

Growing up, I didn't know I was much of anything. But, over the years, I've learned a little more about my Irish heritage. And, what could be more Irish than shepherd's pie? Although this might technically be called cottage pie, since it features ground beef, rather than lamb, you certainly don't have to be from the old country to enjoy it. This take, adapted from Rachael Ray, features a brown gravy instead of a tomato-based sauce. I prefer a sprinkling of cheese to paprika on top... the choice is yours, of course.

Hopefully, my version would have pleased my little Irish grandmother, Alice, who passed away when I was a girl from too much drink.

Shepherd's Pie
1 tablespoon olive oil
1 to 1 1/2 lbs. ground sirloin
1 carrot, peeled and diced
1 onion, grated
2 tablespoons butter
2 tablespoons flour
1 cup beef broth
2 teaspoons Worcestershire sauce
1/2 cup frozen peas
salt and pepper to taste
1/2 cup Parmesan cheese, grated
fresh parsley, chopped (optional)

Mashed Potatoes
2 lbs. starchy potatoes, peeled and cubed
1/2 cup whole milk or light cream
2 tablespoons butter (or more to taste)

Boil potatoes in amply salted water until tender; drain. Add in milk and mash potatoes until smooth. Add in butter, as well as salt and pepper to taste.

While potatoes boil, heat a large skillet on medium-high. Add oil and brown ground sirloin until no longer pink. Add onion and carrot to the pan, cooking until the carrot loses its crunch, about 5 minutes; stir frequently.

In a small sauce pan, heat butter over medium heat. Whisk in flour and cook for 2 minutes or until the mixture begins to get a golden color. Whisk in broth and Worcestershire sauce and cook until slightly thickened. Pour over meat and vegetable mixture. Stir in peas. Season with salt and pepper.

Pour meat and vegetable mixture into a medium casserole dish. Spoon mashed potatoes over evenly. Sprinkle Parmesan over potatoes. Put under broiler until cheese is lightly browned. Top with parsley (if desired) before serving.

Pina Colada Muffins II

Perusing the April/May 2009 issue of Cooking Pleasures, I knew I'd have to try the recipe for Pina Colada muffins. They're among my stepfather's favorites and have just enough sweetness for a brunch treat. If you'd like a more cake-like muffin, consider substituting the coconut milk with an equal amount of cream of coconut.

Pina Colada Muffins

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/4 cup vegetable oil
2 tablespoons brown sugar, packed
1 egg
1/2 cup coconut milk
1/4 cup pineapple juice, unsweetened
1 cup sweetened flaked coconut
1 cup crushed pineapple, well-drained

Topping
1/2 cup sweetened flaked coconut
2 tablespoons butter, softened
2 tablespoons brown sugar, packed
1 tablespoon flour

Preheat oven to 400 degrees. Place paper liners in a 12-serving muffin pan.

Whisk together flour, baking power and salt; set aside.

Beat sugar, oil and brown sugar until well-blended. Add in egg. Beat in coconut milk at low speed. Slowly incorporate flour mixture. Finally, mix in coconut and pineapple.

Pour batter approximately three-quarters full into prepared muffin pan. Combine topping ingredients and sprinkle over muffins. Bake for 25 minutes or until a tester comes out clean and the tops of the muffins spring back.

Gingersnaps

With all of the cold weather we've had over the past few months, I was inspired to make Gingersnaps, the classic Christmas cookie. This recipe comes from my sister, Sue, and is adapted from Cookies for Christmas by Marie Robbins. Sue has reduced the clove by 1/4 teaspoon, as well as omitted the vinegar. Her husband, John, has added his own special touch, which is rolling the dough in sugar and cayenne pepper for just a little extra kick.

Be sure to check out their new book, Little Farm in the Foothills: A Boomer Couple's Search for the Slow Life. Once you read it, you'll want to move out to the country, too, and start baking your own bread and cooking on the wood stove by candlelight.

Gingersnaps

2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger (rounded)
1 teaspoon cinnamon
1/4 teaspoon ground clove
1/2 cup butter, room temperature
1 cup brown sugar
1 egg
1/3 cup molasses
1/4 cup sugar, plus additional to prevent sticking
1/4 teaspoon cayenne pepper


Preheat oven to 350 degrees. Line cookie sheets with parchment.

Combine flour, baking soda, salt, ginger, cinnamon and clove in a medium bowl; set aside.

Cream butter and brown sugar in a stand mixer. Add in egg and molasses, beating until thoroughly combined. Add in dry ingredients slowly, stirring only until incorporated.

Using a small scoop, form the cookies into balls. With a standard cookie scoop, form balls, then cut each in half and form 2 smaller balls.*

Roll dough in mixture of sugar and cayenne. Place on prepared cookie sheets. Flatten each ball to approximately 1/2-inch thick with the bottom of a glass dipped in sugar.

Bake for 8 to 11 minutes, depending on desired crispness.

*To prevent cookies from losing their shape, you may wish to refrigerate the dough for a few minutes before baking each batch.

Chocolate Malted Cake

For Easter, I was torn between making a red velvet and a chocolate malted cake, adapted from Better Homes and Gardens... the later won out. Adorned with a sprinkling of Robin's Eggs, it was the perfect ending for a lovely meal. And talk about moist.

Chocolate Malted Cake

2 cups flour
2 cups sugar
1/3 cup vanilla or chocolate malted milk powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1/3 cup cocoa powder
2 eggs
1/2 cup buttermilk
1 1/2 teaspoons vanilla extract
1 1/2 to 2 cups malted milk balls, chopped

Chocolate Frosting

1/4 cup butter
3 tablespoons cocoa powder
3 tablespoons buttermilk
2 cups sifted powdered sugar
1/2 teaspoon vanilla extract (or more to taste)

Preheat oven to 350 degrees F. Spray a 13 x 9 pan with baking spray; set aside.

In a large bowl, combine flour, sugar, malted milk powder, baking soda, and salt; set aside.

In a medium saucepan, combine butter, cocoa powder and 1 cup water. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the cocoa mixture to flour mixture and whisk until thoroughly combined. Add eggs, buttermilk and vanilla. Whisk until combined (batter will be thin). Pour batter into the prepared pan.

Bake approximately 30 minutes or until a wooden toothpick inserted in the center comes out clean.

While the cake bakes, prepare frosting. In a medium saucepan, combine 1/4 cup butter or margarine, 3 tablespoons unsweetened cocoa powder and 3 tablespoons buttermilk. Bring to boiling. Remove from heat. Stir in 2 cups sifted powdered sugar and 1/2 teaspoon vanilla. Beat until smooth. If frosting becomes too thick before before drizzling over cake, place over medium-low heat until desired consistency is achieved. Decorate cake with malted milk balls before serving.

Refrigerate any unused portion.