Yes it is summer and yes it is not exactly hot weather food. But I wanted to make a shepherd’s pie and wanted to spin it differently. Use goat instead of lamb.
Goat is a very healthy alternative to other red meat. A 3-ounce serving of cooked ground goat meat contains about 120 calories, of which 75 percent comes from protein and the remaining 25 percent coming from fat, far less than beef or pork. I bought my ground goat from a local farmer’s market. The vendor raises the goat in Oregon and brings the meat down to the market.
This is the best ground goat I’ve had. My friends who are not lovers of goat meat are skeptical of the taste. They love it too. Not gamey, just beautiful tasting meat. Very little fat was rendered when I was cooking it up. Very lean ground goat!
This recipe is an adaptation of a shepherd’s pie recipe that I got from my friend Nuala, an Irish gal who knows about Shepherd’s Pie. I think the version made with goat is a very tasty alternative to the more traditional shepherd’s pie. I hope you think so too!
1 1/2 lb. ground goat
1 1/2c sliced mushrooms
2 carrots diced
1 large onion chopped
2 carrots diced
1 garlic clove crushed
1/4 cup flour
1 1/2c beef stock
1 tbl worchestshire sauce
4-6 large potatoes (yukon gold)
1/4 cup hot milk
2 tbl butter
In a large pan (I use a copper Mauveil pan) render fat from goat – drain off fat
Remove goat from pan and add 1 tbl of fat back into the pan
Add vegetables to fat
Cook until soft
Return goat, add flour and cook stirring for a minute
Add stock, worchestshire sauce, salt pepper, bring to a boil
Turn down the heat, simmer covered for 30 minutes
While simmering make the mashed potatoes (with the quantity of potatoes, milk and butter listed above). I like to put my potatoes through a potato ricer as I find I get a nice texture.
Cool goat mixture before assembling
Put goat mixture in individual serving dishes, top with mashed potatoes. Or you may put in a larger baking dish, cooking time goes up a bit.
Bake for at 400 degrees for 30 minutes
Remove from the oven and let sit for 20 minutes.
Serve and Enjoy!
This recipe is easily doubled and freezes very well.
It’s been a beautiful summer so far. Perfect weather in sunny CA.
I had a fantastic week. Two dinners with two dear friends both who sent me home with fruits of their labor: heirloom tomatoes grown with care by my friend Dan and CA halibut caught by line by my friend Jon. Yes, CA halibut caught by line. Dan is the master of the tomato garden, I can honestly say I have not had better tomatoes than his. Jon is the master of the sea. Who catches halibut by line, this was a big one, 15 pounds.
I wanted to eat both the tomatoes and the halibut quickly to take advantage of the freshness of both. So why not combine them together and top the dish with lovely fresh made pesto (I used basil, thai basil and almonds (instead of pine nuts) and garlic.
My friend Robert suggested adding some ascorbic acid (grind a Vitamin C tablet with a mortar and pestle) to the pesto to prevent oxidation and help to keep it green, even after sitting a while. He said to make sure it is pure Vitamin C (e.g., no rose hips or other vitamins) and use about 1/8 to 1/4 tsp. Briefly blanching and icing the basil will also help keep it really green.
It’s great to have foodie friends! Thanks guys!!!
I prepared the dish very simply, poached the halibut in water, with some white wine added, fresh parsley, thyme, cilantro and garlic. It poached for about 8 minutes. I removed the fish from the poaching liquid, patted it dry and then laid it down on the diced tomatoes and topped the dish with freshly made pesto.
Delicious, perfect for a summer dinner. So fresh and tasty.
The pesto didn’t overwhelm the fish but complimented the fish and tomatoes perfectly.
I adore winter squash and especially Blue Hubbard squash and Kuri squash. These two varieties of winter squash are really sweet. They keep for a long time (I keep mine in the basement) so when I want to rustle up a comforting soup I have one on hand. I wanted to have a super comforting soup on this particular day and opted to go for a Thai influenced squash soup made with Blue Hubbard Squash. Oh yes it had coconut cream in it, rich and decadent and brimming with flavor.
1 1/2 pounds of Blue Hubbard Squash – cut into pieces
1 large leek – 2 cups diced
1 medium onion – 1 cup diced
red curry paste – 2 tbl
fish sauce – 1 tbl
Thai basil leaves – 10 leaves
galangal – 1 1/2″ knob
5 kafir lime leaves
chicken stock – 4 cups
1 can (14 ounce) coconut cream
2 tbl olive oil
Preheat oven to 425 degrees.
Roast Blue Hubbard squash for 1/2 hour or until softened and slightly caramelized
Heat 1 tbl olive oil in soup pot. Add leeks and onions to pot and saute until softened.
Add roasted squash and red curry paste and briefly saute until curry paste mixed through the vegetables.
Add fish sauce, chicken stock, and spices to the pot and incorporate all ingredients.
Simmer the soup for 1/2 hour until cooked through.
Add coconut cream and mix through.
Serve piping hot.
I chopped up batwan fruit as a garnish.
What is Batwan (Binucao) fruit? Batwan is a fruit of a forest tree native to the Philippines and is common and widely distributed throughout Luzon and the Visayan Islands. I bought it preserved in a jar (mine was reddish in color) but if fresh it is a large green fruit with large seeds. It is commonly used as a souring ingredient in Filipino cuisine. I thought, why not try it with Thai food as a garnish.
I also made a mint/cilantro/Thai basil pesto, as a garnish. Along with mint, cilantro and Thai basil I also used peanut cookies, sesame oil, garlic, fish sauce and olive oil. Quirky but unusual. Recipe to come later.
Garnish with large shrimp, mint/cilantro/basil pesto, Batwan fruit and peanut cookies. I know unusual combination instead but tasty.
I paired this decadent goodness with an old German Riesling from a favorite producer 1996 Grunhauser Abtsberg Riesling. Perfect amount of petrol and acid. Decadent goodness with decadent goodness.
I’m on a quest to eat healthy and that often (at least for me) means that I may lose flavor or richness in my meals and dishes. So I’m looking for ways to maximize flavor while minimizing calories. I was watching Dr. Oz and he had a wonderful guest, Dr. Fuhrman on the show. While I don’t have Dr. Fuhrman’s recipe for Almond Balsamic recipe I decided to try to make one of my own based on his creation. Not sure how it compares, but I do know it is super yummy and only 18 calories a tablespoon. Rich and creamy and fabulous on fresh salad greens. I used my Vitamix as I wanted it super creamy. Thanks Dr. Furhman for the inspiration.
84 g almonds
3/4 cup orange balsamic vinegar
1/2 cup rice wine vinegar
1 cup water
1 green garlic
Pulverize almonds in dry container of Vitamix blender.
Pour the almonds into wet container of Vitamix.
Add vinegars, water and green garlic, salt to taste.
Process on high speed until creamy texture achieved.
The wonder plant, stinging nettles, the plant that is good for – almost everything that ails you; it provides a cure for arthritis, it’s an herbal treatment for allergies, relieves hair loss, treats Celiac disease, bleeding, bladder infections, skin complaints, neurological disorders and a long list of other condi tions.
It grows wild across the U.S and is highly nutritious. But beware, one must handle the leaves with care as they sting. The leaves and stem of a stinging nettle plant are lined with fine hairs (stingers), which give the plant its sting (and its name). Handle them with gloves! However, that is easily rectified, blanch the tender leaves for 30 seconds to 1 minute and the little stingers are rendered harmless.
2 pounds nettles
2 small onions (roughly 3-4 ounces) diced
2 leeks (white part only) diced
2 stalks celery diced
1/3 cup red rice
2 cloves garlic sliced
1 bay leaf
1 tbl olive oil
1/2 tbl salt
8 cups chicken stock
4 cups water
Bring pot of water to a boil
Add nettles to water
Blanch briefly and then remove nettles from the water and chop
Add olive oil to soup pot and heat up
Add diced onions to pot – saute until softened
Add leeks to pot and saute until softened
Add celery to pot and saute briefly
Add garlic to pot and stir through
Add chopped nettles
Add chicken stock and water
Add rice, bay leaf and salt
Cover and simmer until rice is cooked
Turn off heat and allow the soup to cool down (about 1/2 hour)