We wanted to find an easy open face sandwich to accompany our asparagus soup (https://piglettedc.wordpress.com/2015/06/13/asparagus-soup-this-soup-tastes-creamy-but-it/). We tried this recipe: https://www.thekitchn.com/cheese-on-toast-recipe-23309869. We used two slices of Mt. Athos bread, which we toasted. Then we moved the toasted slices to a foil-lined toaster oven tray and applied a light spread (1/4 tsp) of Marmite on top before…… Continue reading British cheese on toast
Tag: british
Lentil mushroom shepherdess pie
We love this recipe: https://cooking.nytimes.com/recipes/1019221-vegetarian-shepherds-pie?smid=ck-recipe-iOS-share Of the many plant-forward / vegetarian shepherdess pie recipes we have made, this version is our favorite. It is well-balanced and satisfying. Our modifications: first, for the lentils we used 2 cups Better Than Bouillon chicken broth (omitting additional salt) and later for the filling 1.5 cups chicken broth instead… Continue reading Lentil mushroom shepherdess pie
Turkey cottage pie
We tried a lighter approach to cottage pie, replacing the beef and adding more vegetables. Because we had 2 lb minced turkey, we doubled the recipe: https://piglettedc.tumblr.com/post/114585999926/shepherds-pie-heat-oil-in-a-wok-cook-1-chopped Instead of ½ cup peas, we used 1 ½ cups diced vegetables (green beans, carrots, peas, and corn kernels). We also added some additional beef flavor (1 tsp… Continue reading Turkey cottage pie
Roasted vegetable, kale, and lentil shepherdess pie
First, we soaked 1 oz dried porcini in 1.5 cups hot water. We roasted a variety of vegetables (about 8 cups), cut into bite-sized chunks and lightly tossed in canola oil at 425 (or 450, as needed): 3 parsnips, 2 carrots, ½ cauliflower, 1 red bell pepper, and 8 oz mushrooms until caramelized (about 25… Continue reading Roasted vegetable, kale, and lentil shepherdess pie
Kedgeree with smoked fish
We tried this Indo-British version, and it was quite tasty. Details here: https://www.carolinescooking.com/kedgeree/ Our modifications: first, we doubled the recipe (except for the cardamom) as follows: 1 1/3 cup basmati rice, 2/3 cup red lentils, 1 tsp turmeric, 1 quart (4 cups) water or unsalted chicken broth; 15 oz smoked fish (see more below), 2-3… Continue reading Kedgeree with smoked fish
Scotch broth with kale
Details here: https://cooking.nytimes.com/recipes/1014446-scotch-broth-with-kale?smid=ck-recipe-iOS-share Based on our pantry, we used 2 parsnips, 4 carrots, 2 celery, stalks, 1 shallot, and 2 scallions (whites only) with 1.5 lb bone-in rib. For the liquid, we used 1.5 quarts (6 cups) Better Than Bouillon beef broth and 1 quart water. After simmering for 1 hour, we found the beef… Continue reading Scotch broth with kale
Toad in the hole
After watching The Crown, we felt inspired to make this classic British dish: https://www.seriouseats.com/toad-in-the-hole-recipe-11746714 Our modifications: first, we didn’t have British sausage, so we used three Polish country sausages (about 1 lb total), halved lengthwise. The Polish sausages were fully cooked, but we browned them in oil. Second, we lightly coated a 9x12" glass casserole… Continue reading Toad in the hole
Roasted root vegetable and mushroom shepherdess pie, version 3
We loosely followed this recipe: https://www.seriouseats.com/recipes/2012/11/mushroom-and-root-vegetable-shepherds-pie-recipe.html Based on our pantry during the pandemic, we tried this with 16 oz cremini mushrooms, 2 carrots, 2 medium Korean sweet potatoes, 2 purple-topped turnips, and 2 large shallots which we tossed with corn oil, salt, black pepper, and a dash of marash pepper, then oven-roasted for 30 mins… Continue reading Roasted root vegetable and mushroom shepherdess pie, version 3
Roasted root vegetable and mushroom shepherdess pie, version 2
We loosely followed this recipe: https://www.seriouseats.com/recipes/2012/11/mushroom-and-root-vegetable-shepherds-pie-recipe.html Based on our pantry during the pandemic, we tried this with 16 oz cremini mushrooms, 4 carrots, 3 Korean sweet potatoes, and 2 rutabagas, which we tossed with corn oil, salt, black pepper, and a dash of marash pepper, then oven-roasted at 425 for 30 mins (mushrooms on one… Continue reading Roasted root vegetable and mushroom shepherdess pie, version 2
Fisherman’s pie
This essentially is a seafood version of shepherd’s pie. We took inspiration from this recipe: https://www.sandraseasycooking.com/2019/06/easy-fisherman-pie.html, but we halved the ingredients and used our own mashed potato topping. First, preheat oven to 375. At the same time, boil two eggs until they are hard-boiled, and then set aside for later use. To prepare the fish… Continue reading Fisherman’s pie
Cooking Adventures 