Shepherd's Pie

This is a great comfort food staple, and it's especially great with ground lamb. You can save time by using packaged mashed potatoes. I added cheese to the top of mine, this is completely optional. I've altered the original recipe to a 2:1 potato to meat ratio, because I found that this is best. If you do 1 to 1, there just doesn't seem to be enough potatoes to fully cover the meat mixture. I also take out the peas and corn, but feel free to leave those in.

Here's the recipe adapted from Alton Brown
4 servings

Ingredients:

For the potatoes:

• 1 1/2 pounds russet potatoes
• 1/4 cup half-and-half
• 2 ounces unsalted butter
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 egg yolk
• Shredded cheddar cheese, for topping (optional)

For the meat filling:

• 1 tablespoons canola oil
• 1/2 cup chopped onion
• 1 carrot, peeled and diced small
• 1 cloves garlic, minced
• 3/4 pound ground lamb (you can use ground beef, if it's what you have, but the lamb is much more flavorful)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon all-purpose flour
• 1 teaspoon tomato paste
• 1/2 cup chicken broth
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon freshly chopped rosemary leaves
• 1/2 teaspoon freshly chopped thyme leaves
• 1/4 cup fresh or frozen corn kernels
• 1/4 cup fresh or frozen English peas

Directions:

1. Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

2. Preheat the oven to 400 degrees F.

3. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

4. Add the corn and peas to the lamb mixture and spread evenly into an 9 by 9-inch glass or ceramic baking dish (anything around this size should work fine). Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Spinach-Pita Salad

This salad doesn't really have instructions, it's just a very simple recipe. I did use naan bread instead of pita, because I like it more, but use whatever you want.

Here's the recipe adapted from Food Network Magazine

Soak 1/4 sliced red onion in cold water, 10 minutes; drain. Mix 2 tablespoons olive oil, 1 tablespoon chopped dill, and salt and pepper. Brush 2 pitas with some of the seasoned oil, then toss 2 cups cherry tomatoes in the rest. Cook the pitas in a grill pan until marked, then tear into pieces. Grill the tomatoes until marked. Toss the pita and tomatoes with 6 cups baby spinach, 1/4 sliced cucumber, 1/4 cup kalamata olives, the onion, 2 tablespoons olive oil, the juice of 1 lemon, 1/4 cup chopped dill, and salt and pepper.

Egg Tart

This egg, bacon and cheese puff pastry tart was delicious. I had always thought I wasn't a big fan of runny eggs, until now. I made this even better by using a peppered cheddar cheese, but you could use regular cheddar or your favorite cheese. It will still be delicious!

Here's the recipe adapted from Food Network Magazine

Ingredients:

• All-purpose flour, for dusting
• 1 sheet frozen puff pastry (half of a 17-to-18-ounce package), thawed
• 2 strips bacon
• 1 1/2 cups shredded havarti cheese (use whatever cheese you have, cheddar will work great too)
• 3 tablespoons shredded parmesan cheese
• 4 large eggs
• Kosher salt and freshly ground pepper
• Chopped fresh chives, for topping (or green onions, which I used)
• 
  
• Directions:
• 1. Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out the puff pastry into a 12-inch square, then cut into 4 equal squares. Slightly fold and pinch the edges of each square to form 4 round tart shells. Transfer to the prepared baking sheets and prick all over with a fork. Bake until golden, 8 to 10 minutes.
  2. Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, 8 to 10 minutes. Transfer to paper towels to drain, then crumble.
  3. Let the tart shells cool slightly on the baking sheets. If the centers are very puffy, prick with a fork to deflate. Sprinkle evenly with the havarti and parmesan. Make a shallow well in the cheese in the center of each tart and crack an egg into each; season with salt and pepper. Top with the bacon, then return to the oven and bake until the egg whites are set, 10 to 15 minutes. Top with chives.

San Francisco Food Tour, Part 3: More Food Trucks!

I made another trip to San Francisco to try more food trucks with B! It was raining so, we didn't want to venture far into the city. So we took public transit to the city, and then walked a few blocks to seek out the Bacon Bacon truck and the 3-Sum Eats truck. They happened to be at the same spot, but unhappily, there wasn't a covered area to eat our food. We decided to go back the the Caltrain station, and ate our food there. I totally binged, I couldn't quite believe how much food I managed to eat. Here's the 3-Sum Eats menu for the day. I know they have varying items on different days, but here's what they had the day we went. 

Here's the sandwich B ordered, which I only got one bite of: the Cornflake Crusted Fried Chicken Sandwich. There were 2 chicken breasts, which I was surprised by. It had a great flavor and the slaw was a nice crunchy addition to the fried chicken. It also had a delicious mayo on it that had great flavor as well. 

This is the sandwich I ordered: Rosemary, Black Pepper, and Brown Sugar Crusted Bacon BLT. The tomato jam was delicious, and there was so much thick cut bacon on this! It was pretty messy, but I worked through the mess and ate the whole thing.

Now to what we ordered from the Bacon Bacon truck. Below, the Spicy Belly Fries, which were pretty good. The spicy peppers were a nice spicy touch to all the pork trimmings covering the fries.

Here's the Triple B Taco. This had some crunchy bacon interspersed with the pork and more of the peppers. By the time we got to eating this, the tortilla was kind of soggy, but it was still tasty. 

We then headed to Palo Alto on the Caltrain, and went to Edgewood Eats, which is kind of like Off the Grid. Some of our past favorite food trucks were there, including Chairman Bao and Koja Kitchen. I didn't really try anything new, just wanted to get some of my favorites again, while I had the chance. Here's a shot of the trucks...

Another shot of trucks...

Here is my Steamed Pork Belly boa, which this tasted better than the first one I had. Don't know what that was, since it wasn't because I was starving. Perhaps, it was because the pork seemed hotter and fresher? I have no idea, but I'm planning at trying my hand at making this at home soon, so look for that.

Here's the Steamed Coca-Cola Braised Pork bao. The last time I had this, was on a baked bun, and it was just as delicious on the steamed bao. 

Then I headed over to Koja Kitchen and ordered what I got last time, the Kamikaze Combo. I didn't bother with photos, since I already got good photos the first time there. But, I didn't get a good photo of the Mochimisu dessert, so I got a great shot this time. Here it is, in all it's glory...

That was the end of the eating, we were so full by the end of the day. To be honest, I wasn't blown away by the Bacon Bacon truck. It was good, but I thought 3-Sum Eats was much better. I mean, they have that whole "everything on our menu has bacon in it" thing going for them, but I didn't find the food very original or life changing. 3-Sum Eats is much more original, with their menu changing almost everyday. I was disappointed I didn't get a chance to try the chips with Dirty Ranch from 3-Sum Eats, because I love ranch. I also ordered their lemonade of the day, which was a nice refreshing blend of white nectarine, pear and mint. I highly suggest trying 3-Sum Eats, and if you really love bacon, maybe try Bacon Bacon. I don't think it would be worth making a special trip though.

BLT Salad

BLT Salad...so good! What else is there to say about a salad with bacon? Just that it's awesome, there isn't really else to say. So I point you to the photo below...

Here's the recipe adapted from Michael Symon

Ingredients:

2 cloves garlic, minced
Kosher salt
6 tablespoons red wine vinegar
3/4 cup olive oil, plus more for grilling
3 large heirloom tomatoes, cut into medium wedges
1 avocado, cut into medium wedges
2 romaine lettuce hearts, quartered
20 fresh basil leaves, torn
1 pound bacon, cut into large dice and cooked until crisp
Country bread, for serving, optional

Directions:

1. Place the garlic in a medium bowl with a generous pinch of salt. Add the vinegar and slowly whisk in the oil. Add the tomatoes and avocado to the dressing and toss to coat.

2. Preheat the grill to high.

3. Brush the romaine with olive oil and season with salt. Place face-down on the grill and cook quickly for about 20 seconds, and then lay face-up on a platter.

4. Add the basil and bacon to the tomato mixture, quickly toss and serve over the warm romaine with some grilled country bread if desired.

Grapefruit, Olive, Onion, and Basil Salad

The first part of this story starts with me having a grapefruit addiction...I eat them almost everyday lately. My mom buys me a big Costco bag of them, and I go through it in about 2 weeks. I just cut one in half, sprinkle a bunch of salt all over it, and then go to town cutting out each wedge, and digging them out with a spoon. Then, once all the slices are gone, I'll sprinkle more salt into the juice left at the bottom, and scoop that out as well. 

The second part of this story, is the time when I saw this recipe on Food Network, with Giada making this weird salad, consisting of grapefruits, red onion, basil, oil and balsamic vinegar and black olives...yes, olives. I was kind of weirded out by it, but figured the olives added a nice amount of saltiness to the dish that it needed. Giada was right, this salad is delicious. I had two helpings. 

If you're one of those people who eats a grapefruit with sugar, stop what you're doing and start using salt, and then make this salad. I think people who like sugar on their grapefruit are weird. You should just get over the fact that you have no taste and knowledge of how sourness and saltiness are a match made in heaven. I'm sort of embarrassed to say that I'll stand over the sink eating a lemon sprinkled with salt sometimes. Back to the salad...go make it before grapefruit season is gone!

Here's the recipe adapted from Giada

Ingredients: 

• 2 grapefruits, trimmed of skin and cut into large slices
• 1/2 red onion, peeled and thinly sliced
• 1/3 cup pitted chopped black olives (we didn't have any so I used these fancy Sicilian green olives we had. Even Kalamata olives would be great. Use what you have)
• 1 bunch basil, leaves thinly sliced (about 1 cup) (I didn't have any fresh basil, so I used basil from a tube and mixed it in with the dressing. Do what you have to do)
• 3 tablespoons aged balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 
  
• Directions:
• 1. Place the grapefruit slices in a slightly overlapping pattern on a serving platter. Sprinkle the onion slices over the grapefruit. Then sprinkle the olives. Top with the basil. Drizzle the balsamic vinegar and olive oil over the salad. Sprinkle with salt and pepper and serve.

Drewski's Food Truck and Ettore's European Bakery

B came to my house today, and since we have been on a food truck hunt/binge, we sought out the Drewski Hot Rod Kitchen Truck by my house. They serve sandwiches, and some delicious tater tots! It was raining and cold, so we ate in my car. As usual, we both ordered different items, and then shared. Here's a look at the truck...

I ordered the Mustang: Korean Braised Beef, House-Made Kimchi, Shredded Daikon, Sriracha-Wasabi Aioli, Aged Harvarti and Swiss Grilled on French. I also ordered their famous tots, with rosemary and garlic. Mine was quite good! I was kind of picking out some of the kimchi, but it had some interesting flavors including the sauce.

B ordered the Hemi: Slow Roasted Carolina Pulled Pork, Mac 'n Cheese, Grilled Onions, Cheddar Cheese, Grilled on Sliced French. His was very good, so good he didn't want to give up half when it was time for our usual trade! But it was so much food I managed to snag a couple bites, before I was too full.

We decided to head over to Ettore's Bakery, which is a favorite of mine. I discovered it several years ago, and have had some of their cakes as my birthday cake. They serve breakfast and lunch, but also have their bakery with cake by the slice, and other tasty goodies. We were still too full from lunch, but we decided to take a few slices of cake back to my house for later.

The first slice I knew I had to get was the Princess Torte. It was something I ordered the first time I came here, and knew I had to get it again, since it had been a while since I've been there. It is kind of a drive for me, about 30 minutes away. Anyways here is the description of this cake: A three layer vanilla sponge cake filled with raspberry preserves and pastry cream. Iced with whipped cream and covered with smooth marzipan in your choice of pink, green or almond colors. Yeah, it's super good! It's really light, and I love raspberry anything pretty much. 

The other slice I ordered was the Napolean. I don't remember ever having this before, and it turned out to be not as good as the Princess Torte. The Napolean consists of three layers of flaky puff pastry, rich pastry cream and fresh strawberries, topped with shaved chocolate. The puff pastry was too hard to cut through and had little flavor. It looked pretty, but I know for next time not to order this again.

B loves chocolate, and could eat the richest slice of chocolate cake everyday, and still love it. So of course, he ordered a slice of the Truffle Cake, which was made with three layers of dense sour cream chocolate cake, filled with chocolate ganache and topped in rich handmade chocolate truffles. I didn't really like his, but he seemed to enjoy it.

We had a great time, and I can't wait to try some of the other food trucks in my area. There are only a few of them, but I hear good things! Look for some of those in the future!