On Tuesday, July 30, 2019 at 10:35:36 PM UTC-4, dsi1 wrote:
> On Tuesday, July 30, 2019 at 5:12:12 AM UTC-10, Gary wrote:
> > Actually, dinner last night but same tonight as it turned out so
> > good.
> > I made a cottage pie. First time in about a year or so.
> > I know that most here have made it and actual recipes vary. This
> > is what I made yesterday:
> > -----------------------------------
> >
> > Cooked a bit more than 1 pound of ground beef along with 2 medium
> > onions, chopped and some Worcestershire sauce. Chopped up all the
> > beef then drained off the grease.
> >
> > Meanwhile, I sautéed about 7 ounces of fresh sliced white
> > mushrooms in butter.
> >
> > When beef was done, I stirred in the mushrooms and mixed them in
> > with the beef. All this I put in the bottom of my casserole dish
> > (8 x 8 x 4 corelle baking dish)
> >
> > Topped that with about 7 ounces of frozen mixed vegetables and a
> > drained can of "reduced sodium" green beans.
> >
> > Then, I made a chicken gravy. Made a roux with butter and flour,
> > then stirred in homemade chicken broth to make a medium thick
> > gravy. Poured that on top of the meat and veggies.
> >
> > Finally, I topped it with a decent amount of mashed red
> > potatoes...about 2" high. All this filled up the casserole dish
> > to the top.
> >
> > As everything was already cooked, I just wanted to bake it to
> > very hot. I put it into a 400F oven without top lid and left it
> > for 40 minutes. At that time, I checked on it and it was bubbling
> > hot and the mashed potatoes had a slight brown crust on top.
> > finished.
> >
> > I took it out and put the lid on to let it slowly cool down a
> > bit.
> >
> > One of the tastiest cottage pies I've ever made. I planned to
> > freeze some for future easy meals but I suspect none of this will
> > ever see my freezer. So good, I have no problem with repeat
> > meals.
> >
> > Anyway....a good darn meal:
> > - healthy portion of the cottage pie with S&P
> > - small side (on same plate) of "Gramma's applesauce"
> > - one soft roll or slice of white bread with butter.
> >
> > I should really make these more often. This is the first one in
> > about a year. YUM!
>
> Sounds like a good pie. Any kind of pie is a good pie. Yesterday we went to an Italian restaurant. The server said the special was braised short-ribs. Braised short-ribs are one of my favorite dishes so that was a no-brainer. What I got was a two and a half slab of what looked like ribs. I was not expecting that but I done ate it anyway without complaint. I like ribs anyway. It looks like the cook might have overdone it with the sear but I done ate it anyway without complaint. Burnt food is okay with me.
>
> In my awesome opinion, all Italian restaurants should serve some good ole American meat dish for us folks that don't much care for pasta, pasta, pasta.
>
> https://www.amazon.com/photos/shared..._HFlIPqFHcrpE1
Braised short ribs are not uniquely American. There's a lot more to Italian
food than pasta. Sounds like your restaurant is deficient if they only have
pasta, pasta, pasta.
Cindy Hamilton