Shepherd’s Pie

This comfort-food favourite tastes even better topped with garlic mashed potatoes

Shepherd’s Pie
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Ingredients
  1. THIS COMFORT-FOOD FAVORITE TASTES EVEN BETTER TOPPED WITH GARLIC MASHED POTATOES.
  2. INGREDIENTS
  3. 11⁄2 LBS. LEAN GROUND BEEF OR GROUND 750 g
  4. LEFT-OVER ROAST
  5. 1 CUP CHOPPED ONIONS 250 mL
  6. 2 GARLIC CLOVES, MINCED 2
  7. 1⁄4 CUP FLOUR 60 mL
  8. SALT & PEPPER TO TASTE
  9. 1⁄4 TSP. DRIED THYME 1 mL
  10. 1⁄4 TSP. DRIED SAVORY 1 mL
  11. 10 OZ. CAN BEEF BROTH 284 mL
  12. 1⁄2 CAN WATER 1⁄2
  13. 2 TSP. WORCESTERSHIRE SAUCE 10 mL
  14. 1 BAY LEAF 1
  15. 1⁄2 CUP FINELY DICED CARROTS 125 mL
  16. 1⁄2 CUP FROZEN CORN 125 mL
  17. GARLIC MASHED POTATOES
  18. 2 LBS. POTATOES (5–6 MEDIUM), PEELED 1 kg
  19. AND CUBED
  20. 6 GARLIC CLOVES, PEELED & LIGHTLY 6
  21. CRUSHED
  22. 3⁄4 CUP BUTTERMILK OR 2% MILK 175 mL
  23. SALT & PEPPER TO TASTE
  24. 1 EGG, LIGHTLY BEATEN 1
Instructions
  1. USING A LARGE NONSTICK FRYING PAN, COOK GROUND BEEF OVER MEDIUM HEAT UNTIL NO LONGER PINK. BREAK MEAT UP AS IT COOKS. ADD ONIONS AND GARLIC; COOK UNTIL SOFTENED. STIR IN FLOUR, SALT, PEPPER, THYME AND SAVORY. ADD BROTH, WATER, WORCESTERSHIRE,BAY LEAF AND CARROTS. SIMMER, STIRRING OCCASIONALLY, FOR ABOUT 20 MINUTES, OR UNTIL QUITE THICK AND CARROTS ARE TENDER. STIR IN CORN. REMOVE BAY LEAF. SPREAD MIXTURE IN A DEEP CASSEROLE. LET COOL SLIGHTLY.
  2. TO MAKE GARLIC MASHED POTATOES: PLACE POTATOES IN A SAUCEPAN WITH GARLIC AND COVER WITH WATER. ADD SALT, BRING TO BOIL AND SIMMER GENTLY UNTIL TENDER. DRAIN WELL AND MASH. BEAT IN BUTTERMILK, SALT AND PEPPER. RESERVE 1 TBSP.(15 mL) OF BEATEN EGG AND ADD REMAINDER TO MIXTURE. SPREAD POTATO MIXTURE OVER MEAT AND BRUSH WITH RESERVED EGG. BAKE AT 350°F (180°C) FOR 40–45 MINUTES.
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SERVES 6
 
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Easy Chicken Curry

This goes together fast! Serve with steamed basmati rice and warm naan.

Easy Chicken Curry
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Ingredients
  1. This goes together fast! Serve with steamed basmati rice and warm naan.
  2. 1 tbsp vegetable oil 15 mL
  3. 2 onions, thinly sliced 2
  4. 4 cloves garlic, minced 4
  5. 1 tbsp finely chopped gingerroot 15 mL
  6. 1⁄4 cup mild or medium Indian curry 60 mL
  7. paste
  8. 8 boneless skinless chicken thighs 8
  9. 1 can (14 oz/398 mL) whole tomatoes, 1
  10. with juice
  11. 2 tbsp mango chutney or apricot jam 30 mL
  12. 1 red bell pepper, chopped 1
  13. 11⁄2 cups frozen whole green beans, 375 mL
  14. thawed
  15. 2 tbsp chopped fresh cilantro 30 mL
  16. Salt (optional)
Instructions
  1. Use a 4- to 6-quart slow cooker. In a large skillet, heat oil over medium heat. Add onions, garlic, ginger and curry paste; cook, stirring occasionally, for 5 minutes. Stir in chicken. Stir in tomatoes and chutney, breaking tomatoes up with a spoon. Transfer to slow cooker. Cover and cook on Low for 5 to 6 hours or on High for 21⁄2 to 3 hours, until juices run clear when chicken is pierced. Stir in red pepper, beans and cilantro. Cover and cook on High for about 30 minutes, until red pepper and beans are tender. Adjust seasoning with salt, if desired.
  2. Serves 4 to 6.
Notes
  1. Tip: We always reach for Indian curry pastes, rather than curry powder, when we want to make a curry. The spices in the pastes — which come in mild, medium and hot — are preserved in oil, so they are more authentic and less harsh-tasting than powders. We particularly like the Patak’s brand, which is widely available.
  2. Tip: Dark chicken meat, such as thighs and drumsticks, works best in the slow cooker, as it stays moist and has lots of flavor. If you prefer to make this curry (or any other chicken recipe in this book) with 4 boneless skinless chicken breasts, cook it no longer than 5 hours on Low; otherwise, the meat will become dry.
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Beef Goulash

What’s not to love! Serve with buttered noodles and sigh with contentment

Beef Goulash
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Ingredients
  1. What’s not to love! Serve with buttered noodles.
  2. 3 lb boneless beef chuck, blade or 1.5 kg
  3. cross rib roast, cut into 1-inch
  4. (2.5 cm) cubes
  5. 1 tbsp vegetable oil 15 mL
  6. 3 onions, thinly sliced 3
  7. 4 cloves garlic, minced 4
  8. 1 tsp dried marjoram or oregano 5 mL
  9. 1 tsp caraway seeds (optional) 5 mL
  10. Salt and pepper
  11. 2 tbsp tomato paste 30 mL
  12. 1⁄4 cup all-purpose flour 60 mL
  13. 11⁄2 cups beef broth 375 mL
  14. 1⁄4 cup tomato-based chili sauce 60 mL
  15. 1 tbsp sweet paprika 15 mL
  16. 1 tbsp freshly squeezed lemon juice 15 mL
  17. 1 red bell pepper, thinly sliced 1
  18. 2 tbsp chopped fresh dill or parsley 30 mL
  19. Sour cream
Instructions
  1. Place beef in a 5- to 6-quart slow cooker. In a skillet, heat oil over medium heat. Add onions, garlic, marjoram, caraway seeds (if using), 1 tsp (5 mL) salt, 1⁄4 mL (1 mL) pepper and tomato paste; cook, stirring occasionally, for 5 minutes. Stir in flour. Whisk in broth and chili sauce, scraping up brown bits from bottom of pan; bring to a boil. Pour over beef and stir well. Cover and cook on Low for about 8 hours or on High for about 4 hours, until beef is tender. In a small bowl, combine paprika and lemon juice until smooth. Stir into slow cooker, along with red pepper. Cover and cook on High for 20 minutes, until red pepper is tender. Stir in dill. Serve garnished with a dollop of sour cream.
  2. Serves 6.
Notes
  1. We use tomato paste in many of our slow cooker recipes because it greatly boosts flavor and richness. The long, moist cooking dulls other aromatic ingredients, such as onions, garlic and herbs. Microwaving or browning a dollop or two of tomato paste with these ingredients makes all the difference.: We use tomato paste in many of our slow cooker recipes because it greatly boosts flavor and richness. The long, moist cooking dulls other aromatic ingredients, such as onions, garlic and herbs. Microwaving or browning a dollop or two of tomato paste with these ingredients makes all the difference.
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Sticky Asian Pork Burgers

 Add some sizzle to your next BBQ

Sticky Asian Pork Burgers
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Ingredients
  1. 1⁄4 cup dry bread crumbs or 60 mL cracker crumbs
  2. 1⁄4 cup milk 60 mL
  3. 1 lb lean ground pork 500 g
  4. 1 clove garlic, minced 1
  5. 2 to 3 tsp minced gingerroot 10 to 15 ml
  6. 2 tbsp hoisin sauce 30 mL
  7. 1 tsp Asian chili paste (see tip below) 5 mL
  8. Salt and freshly ground black pepper
  9. 2 tbsp sweet chili dipping sauce 30 mL
  10. 4 kaiser buns, halved and toasted 4
  11. Mayonnaise
  12. Shredded lettuce (optional)
Instructions
  1. In a large bowl, combine bread crumbs and milk; let soak for 5 minutes. Add pork, garlic, ginger, hoisin sauce and chili paste. Season with salt and pepper. Stir or use clean hands to mix thoroughly. Shape into 4 patties, about 1⁄2 inch (1 cm) thick (or more if you like smaller burgers). Place on a plate, cover and refrigerate for at least 30 minutes or for up to 4 hours.
  2. Meanwhile, preheat barbecue grill to medium. Place patties on greased grill and cook for about 5 minutes per side or until no longer pink inside. Just before the end of cooking, brush both sides of burgers with chili sauce. Spread mayonnaise over toasted buns and make sandwiches with burgers and lettuce.
  3. TIP: Asian chili paste (not to be confused with sweet chili dipping sauce) is a mix of chile peppers, vinegar, sugar and salt. It’s a great way to add heat to soups, sauces and stir-fries. It is fiery, so use it cautiously. A popular version is Sambal Oelek, usually found in the Asian foods aisle of the supermarket. A good substitute is hot pepper flakes, added to taste.
  4. Serves 4.
The Best of Bridge http://www.bestofbridge.com/
Serves 4.

Look for this great recipe and more in Fan Fare!


Southwestern Beef Chili

Bacon and puréed chipotle pepper add a sweet, smoky flavor to this rib-stickin’ beef chili.

Southwestern Beef Chili
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Ingredients
  1. Bacon and puréed chipotle pepper add a sweet, smoky flavor to this rib-stickin’ beef chili.
  2. Serve with fresh crusty multigrain bread and pass sour cream and shredded Cheddar cheese at the table.
Ingredients
  1. 2 slices bacon, chopped 2
  2. 1 lb lean ground beef 500 g
  3. 1 large onion, finely chopped 1
  4. 1 large carrot, finely chopped 1
  5. 1 stalk celery, finely chopped 1
  6. 1 red bell pepper, chopped 1
  7. 2 cloves garlic, minced 2
  8. 2 tsp chili powder 10 mL
  9. 1 tsp puréed canned chipotle pepper 5 mL
  10. (see tip, page 153)
  11. 1 tsp ground cumin 5 mL
  12. 1 tsp dried oregano 5 mL
  13. 1 can (28 oz/796 mL) whole tomatoes 1
  14. with juice (see tip, page 173), chopped
  15. 1 can (14 to 19 oz/398 to 540 mL) 1
  16. black beans, drained and rinsed
  17. 1 cup frozen corn kernels 250 mL
  18. 2 tbsp tomato paste 25 mL
  19. 2 tbsp packed brown sugar 25 mL
  20. 1⁄4 cup chopped fresh cilantro 50 mL
  21. Salt and freshly ground
  22. black pepper
Instructions
  1. In a large saucepan or Dutch oven, over medium-high heat, sauté bacon until crisp. Using a slotted spoon, transfer to a plate lined with paper towels. Drain off all but 1 tbsp (15 mL) of the fat. Add beef, onion, carrot, celery and red pepper to skillet and sauté, breaking up beef with a spoon, for 7 to 8 minutes or until beef is no longer pink. Drain fat. Return bacon to pan and add garlic, chili powder, chipotle pepper, cumin and oregano; sauté for 15 seconds or until fragrant. Add tomatoes, beans, corn, tomato paste and brown sugar; bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 minutes or until thickened. Stir in cilantro and season to taste with salt and pepper.
  2. Serves 6.
  3. Make Ahead: Let cool, transfer to an airtight container and refrigerate for up to 1 day or freeze for up to 1 month.
  4. Tip: Don’t be shy with the salt. It makes all the difference to the flavor of this excellent chili!
Notes
  1. Tip: Don’t be shy with the salt. It makes all the difference to the flavor of this excellent chili!
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Japanese Chicken Wings

Great for crowds and kids! Tastes good warmed up if there’s any left

Japanese Chicken Wings
Serves 6
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Ingredients
  1. 3 lbs. chicken wings, tips removed 1.5 kg
  2. UPDATE: Buy drummettes and remove skin – it’s more work, but it’s healthier
  3. 1 egg
  4. 1/3 cup flour 75ml
  5. 1 cup butter 250ml
Sauce
  1. 3 Tbsp. soy sauce 45 ml
  2. 3 Tbsp. water 45ml
  3. 1 cup white sugar 250ml
  4. 1/2 cup vinegar 125ml
Instructions
  1. Cut wings in half. Dip in slightly beaten egg and then in flour. Fry in butter until deep brown and crisp. Place in shallow roasting pan. Mix all sauce ingredients together and pour over chicken wings. Bake at 350 F (180C) for 1/2 hour. Baste wings with sauce during cooking.
  2. Baste wings with sauce during cooking.
Notes
  1. Book Reference – The Complete Best of Bridge Cookbooks – Vol. 1 (Page: 186), The Best of Bridge, Royal Treats for Entertaining (Page: 104)
The Best of Bridge http://www.bestofbridge.com/
Great for crowds and kids! Tastes good warmed up if there’s any left.

 

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