The on to Arena Stage for a production of Oliver.
Monday, November 30, 2015
Sunday, November 29, 2015
Tuesday, November 24, 2015
Sunday, November 22, 2015
This one was inspired by a post shared by my friend, Jared . But, of course, I had to change it around. In doing so, I will rename this Spinach Baguette Boat. Keeping it simple.
Heavy Whipping Cream
salt and pepper
Start by cooking the Pancetta. I love this stuff. (If you can't find this, dice up 4 slices of bacon).
Chop the Spinach (I used just over half the bag), Shred the cheese (I used just under half the block), Dice the Shallot, and have the cooked Pancetta ready.
In hindsight I would have looked for one that was not split diagonally. It would have been a little easier to hollow out.
You may opt to toss in some freshly ground black pepper and salt here.
This is messy.
Place on baking sheet. I didn't have one big enough, but it was just big enough. Bake at 350˚ for 30 minutes.My boat sprung a leak! Not worry, no harm done. I just trimmed away the excess. Let cool for 15 minutes to set, and...
It turned out fine!
Saturday, November 21, 2015
Of all the dishes that I love to make and eat, two never even entered my imagination growing up: Tuna Noodle Casserole and Shepherd's Pie. They just weren't part of either my mom or dad's repertoire. And while I have a fairly stable way for making Tuna Noodle Casserole, Shepherd's Pie has evolved into more of a state of mind than a hard and fast recipe. There are three basic concepts: a meat layer, a veggie layer and a starch layer (notice how I didn't say potato).
What follows is tonight's version...I may never make it exactly this way again, who knows?
Meatloaf mix Ground Meat
Can of Zesty Diced Tomatoes
Brown Gravy Mix
Colby Jack Cheese
Cook the meat with the onion. I cover then and cook until meat is done (5-8 minutes)
While Meat is cooking, constitute the Instant Potatoes and set aside
Drain the extra juice off of the canned Tomatoes and reserve for later, add the tomatoes to the meat and cook on low to reduce the excess liquid.
I use no salt or pepper in this version because the canned tomatoes have more than enough salt and the zesty gives them the mildly picante flavor.
Pour the liquid into the can and mix the gravy mix drawing in any residue from the tomatoes left in the can.
Turn your attention to the Potatoes. Take about a cup of shredded cheese and stir into the cooling potatoes. Save a little of the cheese to top the finished creation.
When out, you want it to set for 15 minutes or so.