-
We are a multilingual website again. Read the notice about this.
-
Understand AI use at MyPTSD: all AI use is explained in our AI help page. AI use is by choice here. It exists if you want it, but does nothing unless you choose to use it.
- Status
- Post starter
- #14
D
Deleted member 28740
@Mr Laurie Like the post. PTSD Chef's Challenge. Favorite recipe. Categories? Seasonal.
- Post starter
- #16
D
Deleted member 28403
We don't have that as a common named recipe here :)
- Post starter
- #18
D
Deleted member 28403
@hodge
I know, it's like, not common croatian food. Tee most common thing here is Sarma!
I know, it's like, not common croatian food. Tee most common thing here is Sarma!
- Post starter
- #20
D
Deleted member 28403
It's an amazing thing :) I like it a lot, google some images
- Post starter
- #21
D
Deleted member 20280
Well the basic difference for the lay-person, housewife is thus....... Cottage pie is made with Beef Mince and Shepherds Pie is made with ..................................... Lamb lol.
- Post starter
- #22
D
Deleted member 20280
- It's like Karma but with an S lol
Friday
Sponsor
<grin> Here's a similar / completely different (dairy free) cottage pie for you, Laurie :)
Fair warning... I cook by eyeball ;)
- Cubed beef, fatty (chuck roast US / Braising steak UK)...enough to cover bottom of pot
- White onion / Purple Onion chopped... Enough to make a solid later over beef
- Garlic... A few cloves
- Water or beef stock
- White Button / Crimini mushrooms whole small or halved... Enough to cover or half cover
- Baby Carrots (or thick chopped large carrots)... 1/3 cover
- Cabernet (I usually end up using about half a bottle, but my pot is about 11")
- Rosemary
- Flour, preferably high gluten flour for extra binding, but any kind will do.
- Salt & Pepper to taste
Sear beef in pan with salt until it's got a good nice browning, add onions & garlic & continue cooking, until onions are translucent. Dust liberally with flour until well coated, and continue to stir a few minutes on high heat until flour turns golden. Pour over wine to deglaze the pan (scrape up all the browned parts stuck to the bottom!) & simmer until nearly dry / remove the alcohol. Add mushrooms & carrots. Add water/beef stock to cover, and stir vigorously for a minute or three to ascertain no lumps & how thick sauce will be. Should take on a silken quality from the beef fat / flour roux. Add a little extra water/wine/or beef stock to make on the thin side depending on personal taste. Dust with rosemary. Lower heat & let simmer for a couple/few hours (meat & veg tender, sauce thickened to desire). Transfer to baking dish(es), leaving room to spoon over Leaky Potatoes to create solid layer
Bake now @ 200-220C // 400-425F... Or chill for up to 2 days & bake later. If freezing, good for apx 3mo, & defrost before baking.
Leaky Potato Topping
- A few pounds of russet potatoes, peeled/boiled
- Chicken stock (for the mashing)
- Several leeks (or a whole bunch of ramps -baby leeks- in season!) both white & green parts, chopped, rinsed, sautéed in olive oil until soft
= mash leeks or ramps into potatoes with chicken stock. If using ramps will turn vibrant dark green, if leeks, golden yellow green.
- Season with salt & pepper to taste
Fair warning... I cook by eyeball ;)
- Cubed beef, fatty (chuck roast US / Braising steak UK)...enough to cover bottom of pot
- White onion / Purple Onion chopped... Enough to make a solid later over beef
- Garlic... A few cloves
- Water or beef stock
- White Button / Crimini mushrooms whole small or halved... Enough to cover or half cover
- Baby Carrots (or thick chopped large carrots)... 1/3 cover
- Cabernet (I usually end up using about half a bottle, but my pot is about 11")
- Rosemary
- Flour, preferably high gluten flour for extra binding, but any kind will do.
- Salt & Pepper to taste
Sear beef in pan with salt until it's got a good nice browning, add onions & garlic & continue cooking, until onions are translucent. Dust liberally with flour until well coated, and continue to stir a few minutes on high heat until flour turns golden. Pour over wine to deglaze the pan (scrape up all the browned parts stuck to the bottom!) & simmer until nearly dry / remove the alcohol. Add mushrooms & carrots. Add water/beef stock to cover, and stir vigorously for a minute or three to ascertain no lumps & how thick sauce will be. Should take on a silken quality from the beef fat / flour roux. Add a little extra water/wine/or beef stock to make on the thin side depending on personal taste. Dust with rosemary. Lower heat & let simmer for a couple/few hours (meat & veg tender, sauce thickened to desire). Transfer to baking dish(es), leaving room to spoon over Leaky Potatoes to create solid layer
Bake now @ 200-220C // 400-425F... Or chill for up to 2 days & bake later. If freezing, good for apx 3mo, & defrost before baking.
Leaky Potato Topping
- A few pounds of russet potatoes, peeled/boiled
- Chicken stock (for the mashing)
- Several leeks (or a whole bunch of ramps -baby leeks- in season!) both white & green parts, chopped, rinsed, sautéed in olive oil until soft
= mash leeks or ramps into potatoes with chicken stock. If using ramps will turn vibrant dark green, if leeks, golden yellow green.
- Season with salt & pepper to taste
Friday
Sponsor
Happy (Ranching) Family // aka not exactly chili stew :p
I make this one out of leftovers, usually, but will also just snitch a pound off from other stuff I'm making & throw in freezer to make on purpose later once I've got the beef, pork, & chicken. Proportions are about Equal Parts, or whatever you happen to have on hand. Yeah. Measuring. Cough.
Meats
- Hickory smoked bacon, chopped (streaky bacon, UK, bacon-bacon stateside ;))
- Pork Shoulder, chopped,
- A couple bones from grilled Ribeye/ Porterhouse Steaks & any steak meat going begging
- Chicken Stock
* optional... Any leftover grilled chicken
Veg
- Red/ Orange/ Yellow/ Green sweet peppers. A big ole bag of babies, or about 2-3 each of big ones for 8-12 peppers... Rough dice / small chop. (Save out a big handful for garnish if you're feeling fancy)
* For heat, feel free to add a couple chipotle, habenero, etc.
- About equal weight white onions
- A few big cans of fire roasted tomatoes (ha, I have the weight! 800grams per can)
- A stalk or three of celery
- About a whole head of garlic, smashed
Weird Shit
- Hickory smoked salt (or regular salt & a dash of liquid smoke)
- Cocoa Powder, about a palm full, or a few ounces of nice dark chocolate
* instead of cocoa powder, a bottle of beer. Or, hey, both.
Optional
- Flour for thickening
- White rice & bean of choice (pinto, black, chick, cannelini, w/e) to serve stew on top of
Brown the meats & season w/smoked salt. If you want thick chili like stew, dust with flour. For more soup, skip. Add everything else, with enough chicken stock to cover. Cook a couple hours. Voila. Serve straight or ladled on top of rice & beans
I make this one out of leftovers, usually, but will also just snitch a pound off from other stuff I'm making & throw in freezer to make on purpose later once I've got the beef, pork, & chicken. Proportions are about Equal Parts, or whatever you happen to have on hand. Yeah. Measuring. Cough.
Meats
- Hickory smoked bacon, chopped (streaky bacon, UK, bacon-bacon stateside ;))
- Pork Shoulder, chopped,
- A couple bones from grilled Ribeye/ Porterhouse Steaks & any steak meat going begging
- Chicken Stock
* optional... Any leftover grilled chicken
Veg
- Red/ Orange/ Yellow/ Green sweet peppers. A big ole bag of babies, or about 2-3 each of big ones for 8-12 peppers... Rough dice / small chop. (Save out a big handful for garnish if you're feeling fancy)
* For heat, feel free to add a couple chipotle, habenero, etc.
- About equal weight white onions
- A few big cans of fire roasted tomatoes (ha, I have the weight! 800grams per can)
- A stalk or three of celery
- About a whole head of garlic, smashed
Weird Shit
- Hickory smoked salt (or regular salt & a dash of liquid smoke)
- Cocoa Powder, about a palm full, or a few ounces of nice dark chocolate
* instead of cocoa powder, a bottle of beer. Or, hey, both.
Optional
- Flour for thickening
- White rice & bean of choice (pinto, black, chick, cannelini, w/e) to serve stew on top of
Brown the meats & season w/smoked salt. If you want thick chili like stew, dust with flour. For more soup, skip. Add everything else, with enough chicken stock to cover. Cook a couple hours. Voila. Serve straight or ladled on top of rice & beans
- Status
Similar posts
Donation drives
Trending content
-
-
What Are You Feeling Today? Not Thinking, Rather Feeling! Can You Identify Yours?
- goingonhope
Comments: 34K -
-
-
-
