What's for Dinner, Mon., Aug. 28, 2017
Lamb chops, the kind that look like lollipops. Seasoned with ground pepper, garlic, rosemary.
Corn and zucchini mixed together with garlic and olive oil.
Spicy rice.
Coleslaw.
Dessert: sticky toffee pudding.
Cher
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with a salad. Given we just started a week long heat wave, I'm not even going to heat up the pie - just let it come to room temp. Ugh.
So - I use my ol' neighbor's recipe (she was French-Canadien). It's from 1969, but here goes...
Saute chopped onions (one large onion), add garlic ( I use 4 cloves) , add ground beef and pork (1 lb each), and season with salt and pepper. Here's the kicker: use poultry seasoning. I add 1 Tablespoon (+) until it tastes right. Then I add some crushed allspice berries - about 1 teaspoon. Add nutmeg (1 teaspoon). Fold in mashed potatoes - one large (huge) spud should work. Whatever your recipe for mashed potatoes should work. Take the whole mess and add to a pie shell (top and bottom, do not pre-bake). Crimp that baby, slice some slits to let steam escape, bake at 375 for 30-40 minutes. Egg wash on top is optional. I judge by color of the crust when it's done, not by time.
The whole cinnamon & clove thing doesn't appeal to me - way too heavy on my tongue. Using the poultry seasoning (sage, thyme, marjoram, rosemary, etc.) makes it more savory. In fact, I could do away with the rosemary aspect, but it's part of the generic seasoning when you buy it.
Ketchup for serving is essential. It's a Quebec meatloaf in a pie shell! (And there's not an ounce of French within me.)
