With the beginning of fall, we turn to comfort food menus.
Lightly stir the shredded cheddar into the hot potatoes just before serving; some will melt into the potatoes giving them a lovely golden color, some will turn into trails of molten cheese.
The shredded potatoes kept a bit of texture which I liked rather than the blandness of the usual topping of mashed potatoes.
We had this with mashed potatoes but rice or polenta would also be good.
Hunter's Pie, with Venison and Duck Sausage, full of vegetables and topped with mashed potatoes
Salmon Pie with Fresh Salmon, Smoked Salmon and Savoy Cabbage, topped with creamy Horseradish Mashed Potatoes
Beef, braised in the oven in dark beer, with onions and mushrooms, makes a hearty, warming winter main course.
First, is there a short name for the automated answering systems that all businesses use now? You know the: If you want help press one; If you just like playing on the phone press two….
My potatoes didn't quite make it to the edge, but that's not important.
I actually used a mix of pumpkin from the freezer and leftover butternut squash that I had roasted for dinner the night before.
This is a simple and fun way to finish mashed potatoes - or to use leftover mash.
This is a retro restaurant 'steak house' dish and always a favorite.
Osso Buco Milanese, Slow Cooker, a version without tomatoes.
Veal Marengo, Slow Cooker Version; just as good but cooks while you're busy.
Veal Paprika, Slow Cooker, lots of flavor from the paprika and mellowed with creme fraiche.
Braised Corsican Beef, with tomatoes, mushrooms and dry-cured ham.
Venison Braised in Red Wine, with shallots and mushrooms, serve with pasta, gnocchi or mashed potatoes