Tag Archives: entree

Simon Pearce’s Shepherd’s Pie

A while back I told you about Simon Pearce, one of my favorite places to visit when in Vermont and since my parent’s were there last weekend and continue to rave about their Shepherd’s Pie (which is also one of my favorite things on the menu), I thought I’d share the recipe as it’s perfect for eating while snuggling up and watching movies on a rainy day!

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Simon Pearce’s Shepherd’s Pie

1 lb ground lamb
2 tablespoons olive oil
1 medium sized red onion
1 teaspoon Raz el Hanout
1 cup beef gravy
1 1/2 cups corn kernels
1 1/2 cups frozen sweet peas, thawed
1 1/2 cups carrots, cubed small and blanched
3 cups mashed sweet potatoes
3 Tablespoons butter, cubed

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In Print: Clips from Food Sections

5. – The Boston Herald Mmm… bacon (and more…) ” ‘Everything is better with bacon. It’s one of my favorite foods,” said Don Yovicsin, the owner of Jake’s Dixie Roadhouse in Waltham. “So when one of my friends mentioned the idea of bacon and vodka, it piqued my curiosity.’ ”

4. – The Chicago Tribune Old School Tool “Today, we’re looking at another old tool from the old school, one that’s still popular in professional kitchens but which largely has fallen out of favor at home: the food mill.”

3. – The LA Times Entertaining with an entree-free dinner “Let’s face it: Late-summer nights are perfect for entertaining but not so great for cooking or eating three-course meals. This kind of weather calls for a different battle plan for dinner. “

2. – The NY Times Even Chefs Have to Wait for a Table “Restaurant openings in New York are beginning to require the kind of planning that went into the Beijing Olympics. A few of the restaurants in this annual preview were also in the preview last year, prematurely, it turned out.”

1. – The Washington Post At the Dinner Table, A Comedy of Manners “It’s a cathartic job: You get to complain a lot. When the receptionist put me on hold and forgot, I not only had a beef, I had a column. And I had particularly juicy fodder the week the maitre d’ stuck his thumb in my espresso to verify my claim that it wasn’t hot enough. Thirty years later, that maitre d’ is still protesting that it was his waiter’s thumb, not his.”

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Asparagus-Stuffed Salmon

With such a beautiful presentation, what’s not to love about the combination of salmon and asparagus. The idea comes from one of my favorite cookbooks, Michel Richard’s “Happy in the Kitchen” If you can get your hands on King Salmon or another one of the fattier varieties of salmon, you’ll yield the best results. The asparagus helps to keep the salmon moist as it cooks and the shared flavors are delicious! This is a great brunch entree as it’s great served at room temperature and could be baked ahead of time.

Asparagus-Stuffed Salmon with Green Goddess Dressing

For the salmon:
2 lbs of asparagus spears, cleaned and blanched
sea salt to taste
pepper to taste
olive oil
1 1/2 lbs of center cut salmon filet (I prefer King Salmon)

For the dressing:
1 cup mayonnaise
1 cup fresh parsley
1 scallion
1 tbsp fresh tarragon leaves
1 tsp white-wine vinegar
1 garlic clove
2 anchovy fillets

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Blue Cheese Mac & Cheese

I love a rich, velvety macaroni and cheese – especially when the cheese is blue cheese! This is for serious blue cheese lovers – you can tame it down by substituting some of the blue cheese with more cheddar.

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For the recipe…

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