Makin' whoopie! (pies, that is)

Happy Halloween! I hope you and yours have/had a safe and enjoyable holiday, should you choose to partake.  I celebrated last nighted with Heather and Nick and other good friends.  We dressed up like lunatics and joined the other freaks who revel in the one holiday where one can wear tights and a leotard and no one judges you!  

It's a wonder I am as successful in the kitchen as I actually am.  The following recipe was borderline epic fail (for a number reasons, which you'll see).  Perhaps I am just a cursed baker.  I am not sure why I am such a delinquent.  Amazingly, after forgetting a significant ingredient, these cookies still turned out.  You'll notice I took a huge shortcut by using boxed cake mix.  Awesome shortcut! No measuring for this handicapped measurer!

My marshmallow frosting, on the other hand, which I followed that recipe to a T, failed miserably.  I attempted to frost my first cookie, and the frosting sadly dribbled off the side.  

I will stick to things that I am good at -- like cooking with pasta, and bacon and cheese.  Mmmm, bacon.

The ingredients.

Misstep numero uno: forgetting the 'softened' butter in the microwave.  DOH!

Misstep numero dos: forgetting the 1/2 cup of milk. DOH!

Moment of pure genius: scooping the batter into a plain ol' ziploc bag and cutting off one corner.  

Easy peasy batter distribution.

Misstep numero tres: runny batter. DOH!

Moment of pure genius part deux: canned frosting.   

Packed up and ready for the party.

Pumpkin whoopie pies

recipe from Confessions of a Cookbook Queen

pop on over to her site for the recipe and share the love!  Try these cookies, they are wonderful, even without the milk!

It's all gravy, baby.

Two days in a row! I told you I was whole-assing it.  I also told you I would document every slice, dice and saute from last night's meal.  I haven't been that anal in a long time.  I hope you enjoy it! 

After yesterday's gray post, my dad told me to 'quit being a boob,' and ironically, things are falling into place.  As it turns out, I will continue teaching wellness classes and am hoping to get on part time at the agency where I am currently working.  So, as my wise friend reminded me, things always fall into place despite the amount of stress and anxiety associated with change. 

Needless to say, thanks for your kind words.  I made shepherd's pie yesterday, shared a bottle of wine with a friend and woke up optimistic and excited for the next chapter of my ever-ambiguous future.  I just signed up for round two of yoga teacher training! in SALT LAKE CITY!!! SLC friends, I am coming to you the first weekend in December.  Sushi. Sushi. Pho.  Okay?

I am off to a chronic disease management symposium for the day where I'll be promoting the wellness class I teach (yes, huge departure from English but you never know what will come of it) and then I have plans to make a DESSERT!  Very rarely do sweets grace the pages of Hail's Kitchen so check back, as this one is pumpkiny and marshmallowy.

Until then, shepherd's pie:

I was attempting to take a photo of my trusty cast iron skillet and this snuck in:

My Halloween costume.  It is far from gray.

Yukon gold.

I decided after the first potato that I wanted the skins on.  I prefer chunky mashers.

Crush garlic with the flat side of your knife, the underside of a cup or jar -- you get the picture.  You will never want plain ol' mashed potatoes again after you try this easy addition. 

Italian parsley, not to be confused with the curly stuff.  

My trusty potato masher.

I love pomegranate season. Another handoff from my giving mom.    

Try this salad: pomegranate seeds with crumbled feta and greens.  

Knorr gravy = delicious.

Shepherd's Pie

1 lb ground meat (I used ground lamb)

1 large onion, diced

2 carrots, diced

3 cloves garlic, diced

1 cup frozen peas

2 tbs Italian parsley, chopped

1 cup beef broth

1 tbs worcestershire sauce

1 tbs tomato paste

liberally grinding of black pepper

salt to taste

Mashed potato topping:

4-5 large potatoes (I used yukon gold and left the skins on)

3 cloves garlic, crushed

1/2 cup (or more) 1/2 and 1/2

2 tbs unsalted butter

salt and pepper to taste

Preheat oven to 375 degrees.  In a cast iron skillet or large saute pan heat 2 tbs canola or olive oil to medium heat.  Add the diced onion, carrot and garlic.  Cook for about 2-3 minutes or until reduced in size and translucent.  Meanwhile, bring a pot of salted water to a boil and add the potatoes and garlic.

Add the ground meat to the vegetables and cook until no longer pink.  Add the worcestershire and tomato paste and stir well.  Add the broth and peas and allow the broth to reduce a bit -- cook for about 5 minutes.  Add the Italian parsley, and season liberally with black pepper and salt to taste.  

Simmer potatoes until they are folk tender.  Drain and return potatoes (and garlic) to the hot pan to cook out any moisture.  Add the butter and cream and mash to your desired consistency.  Season with salt and pepper to taste.

Transfer meat and veggie mixture to an oven-safe dish or keep in cast iron skillet.  GENTLY! spoon the potatoes on top of the meat until all of the potatoes are used and the shepherd's pie is evenly covered.  Bake for about 30-40 minutes or until the top has browned a bit and the edges are bubbly.  Allow pie to sit for about ten minutes before you delve in.  Serve with brown gravy and enjoy!

Whole-assing it

I had a professor recently describe the feeling I am experiencing right now as gray -- not sad or bummed out -- just stuck in an in between space.  Have you ever felt like this?  Since my return from the most epic love event ever, I haven't been able to catch up.  I don't like to do anything half-assed.  I like to shove the entire thing in and wiggle it around for all to see.

What has also contributed to my grayness is the fact that my employment contract expires in less than one month, which means that not only does my miniscule income cease, but also my health insurance.  If you know anything about me -- you know that I was gifted a lemon for a body at birth and would sooner go without coffee than health insurance.  Yes, serious commitment.

But, grayness aside, I spoke to a good friend on the phone last night who reminded me that me things always fall into place.  If I keep on keeping on (sticking my ass in with full gusto) it will all work out.  

As I drink my coffee this morning and enjoy the pleasure of writing in Hail's Kitchen voice instead of Victorian literature voice, I plan to whole-ass it today.  And tomorrow.  And the next day.  And the next day.  If only I had some of those patted butt undies.

Believe it or not, I do have some recipes for you today -- that I cooked!  The first is a dish I now consume at least 4 times a week, as it is SO EASY and SO YUMMY.  The second is a pasta dish I threw together with veggies my mom handed me as I dashed out of her house one afternoon.  I am cooking a meal, a real meal, for a girl friend tonight, and as I previously vowed, I am whole-assing it today.  I will be sure to document every slice, dice and saute for you all.

I hope the sun is shining and the wind is not blowing wherever you are.  xoH  

Shelled, frozen edamame.  Steam in the microwave for 2 (or more minutes) in about 1 tbs of low sodium soy sauce.

This chili garlic sauce is my new obsession.  Sriracha is tasty too, but this stuff adds a wonderful garlicky element.  I add about 1 tsp.  Adjust for your taste buds. 

Hidden underneath those cute little pods is brown rice.  The edamame is quite capable of standing on its own though.

Pasta:

Quarter a handful of cherry tomatoes and dice a green pepper.

Saute the peppers and tomatoes, add crumbled turkey sausage (or omit), fresh corn kernels (or frozen).  Season with salt and pepper, and red pepper flakes for a bit of spice.  While this action is going on, boil the pasta and reserve about 1/2 cup of the pasta water.  

Add the cooked pasta, a handful of basil and parmesan cheese, as well as the reserved pasta water.  Toss well to coat.

Serve hot.  Shed tears for natural light.

Regularly scheduled programming to resume soon. But first, BACON!

Hail's Kitchen will resume its regularly scheduled programming soon -- you know, where I actually cook and post recipes.  I assure you.  I am still living vicariously through the meals I enjoyed across the pond.  

If you've ever eaten with me, or travelled with me, I am kind of a pain.  My cumbersome camera is attached to my body at all times.  Most people take photos of people and lovely vistas when they travel.  I mostly take photos of my meals. 

See:

My first meal in Dublin: Persian stew.

Not a meal, but certainly delicious!  Irish coffee.

The BEST fish and chips.  This fish (a whole fillet!) had a light, delicate breading that was not oily. Plus, mushy peas.

I am saying it again.  This was the BEST seafood stew I had ever had. Mussels, shrimp, scallops served with Irish soda bread.

Star anise in my stew!

Fresh oysters in Kinsale.
Served with worcestershire sauce - delicious!

My last meal in Ireland: bacon and cabbage.
Are you surprised?

What did I love most? The bacon.

First thing's first. I just purchased new coffee.  I ran out of my safe, organic, free-trade dark roast, and I decided to try something that has been taunting me for months: Dunkin' Donuts.  To be honest, their commercials are to blame.  I love those sleepy, jammy-clad women being drug  by their coffee cups into the coffee isle.  I relate to those women -- I am that woman each and every woman except I stagger to my coffee pot sans coffee cup, and I am not nearly as cute.

Anyway, commercial aside, their coffee is not bad.  Oddly, it smells buttery.  I was plowed over by the sweet buttery smell this morning when I opened the bag.  I would encourage you to buy a bag just to experience this.  

Moving on!  As I mentioned, I was shocked by the Irish fare.  Shocked and tickled.  In fact, my guidebook was enormously helpful in pointing out the culinary gold mines.  My travel partner, Krista, wanted to visit castles.  I wanted to visit cafes.  Go figure.

Ireland is experiencing a food revolution similar to our slow food movement.  Local farmers and producers are marrying well with local chefs and restaurant owners and as a result, Ireland has become a foodie's paradise.  Had I had more time and more money (obviously), I would have stayed for one of the many food festivals that were taking place the week after my departure.  Damn the timing! 

To kick things off, here is the full Irish breakfast.  Sausage, eggs, tomato, beans, the BEST BACON IN THE WORLD, white and black pudding.  I have heard rumors of this bacon.  I had to taste it to believe it.  It looks similar to our Canadian bacon -- thicker, less fatty -- but it tastes just like our bacon.  A.M.A.Z.I.N.G.  

Black and white pudding. For those of you who are squeamish, skip this part but really, put on your big girl panties.  Black pudding is in fact made mainly of blood, and the recipe varies a little, but the congealed blood is typically combined with grains, potatoes, bread and spices.  White pudding is made with pork. It tastes just like my mom's scrapple recipe, which is ground pork and cornmeal.  No one was entirely sure what makes up white pudding (oddly), but what I could gather from the most helpful waitress is it is made of ground pork and other entrails plus the grains, etc.  Both were very tasty, however, I did particularly love the white pudding.  Probably because it tasted like home.

What did I love the most, though?  The bacon.  I will go back one day just for the BACON.

Cutest little sugar cubes.

Marmalade tastes better in Ireland.

Bacon!

Black pudding: don't dog it 'till you try it.