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elfsWell, we were low on food supplies today. I did manage to find four small, slightly soft potatoes, a pound of ground beef, 3/4 cup of brown lentils, a can of tomatoes, a frozen bag of old chicken bones and kitchen scavengings, an onion, some garlic, parmesean cheese, and some bacon fat.
Toss the chicken bones and scavengings into a pot, and let simmer for a few hours. Suddenly, you have chicken stock. Take from the bottom of the pot with a flexible hose to avoid the fat, put two cups with the lentils in another pot, bring to a low boil and let it sit for 30 minutes. In another pot, on low boil, start softening the potatoes. (You can quarter them to begin with to speed up the process. Add a little salt to keep them from becoming too soft.)
Meanwhile, chop the onion and garlic and then toss them and the meat into an iron skillet on medium-high heat greased with a half-teaspoon of bacon fat. No, really, make sure the heat is up, and only add the fat when the pan is fully heated. You don't want to give the fat time to burn.
Once the meat is browned pour off the grease, return to the stove and add the potatoes, some herbs (I used basil, thyme, and oregano), a quarter-cup of wine, a tablespoon or two of flour. Once the lentils are ready, stir them in as well. Put it all in a casserole dish.
Now drain the potatoes, mash with butter, more chicken stock, and the cheese, and top the casserole.
Not a bad shepherd's pie after all, for a kitchen supposedly "low" on supplies. Went really well with a bold merlot, especially after I mixed in some sriracha sauce.
After dinner, I chilled 4tbs. heavy cream, 1tsp. powdered sugar, and 1tsp brandy in the freezer for five minutes, then whipped the cream and sugar until it started to thicken, then added the brandy slowly, whipping until soft peaks appeared. It was the most amazing topping for after-dinner coffee, tea, and ice cream.
Toss the chicken bones and scavengings into a pot, and let simmer for a few hours. Suddenly, you have chicken stock. Take from the bottom of the pot with a flexible hose to avoid the fat, put two cups with the lentils in another pot, bring to a low boil and let it sit for 30 minutes. In another pot, on low boil, start softening the potatoes. (You can quarter them to begin with to speed up the process. Add a little salt to keep them from becoming too soft.)
Meanwhile, chop the onion and garlic and then toss them and the meat into an iron skillet on medium-high heat greased with a half-teaspoon of bacon fat. No, really, make sure the heat is up, and only add the fat when the pan is fully heated. You don't want to give the fat time to burn.
Once the meat is browned pour off the grease, return to the stove and add the potatoes, some herbs (I used basil, thyme, and oregano), a quarter-cup of wine, a tablespoon or two of flour. Once the lentils are ready, stir them in as well. Put it all in a casserole dish.
Now drain the potatoes, mash with butter, more chicken stock, and the cheese, and top the casserole.
Not a bad shepherd's pie after all, for a kitchen supposedly "low" on supplies. Went really well with a bold merlot, especially after I mixed in some sriracha sauce.
After dinner, I chilled 4tbs. heavy cream, 1tsp. powdered sugar, and 1tsp brandy in the freezer for five minutes, then whipped the cream and sugar until it started to thicken, then added the brandy slowly, whipping until soft peaks appeared. It was the most amazing topping for after-dinner coffee, tea, and ice cream.
