Shepherd's Pie
8 potatoes
1/4 cup butter
2/3 cup milk
1 medium head roasted garlic
1 pound cooked, ground beef (or cooked mutton)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 can english peas
1/2 cup fresh corn kernals
1/2 cup diced carrots
1 cup shredded Cheddar cheese
To prepare roasted garlic: Cut head of garlic in half and drizzle with olive oil. Wrap in foil and bake at 400 degrees F (200 degrees C) for 45 minutes.
Reduce oven temperature to 350 degrees F (175 degrees C).
Peel, chop and boil potatoes until tender. Drain, then mash potatoes. Add butter, milk and roasted garlic and mix in. Set aside.
Mix beef, veggies and 3/4 cup of cheese, then HOOKERWHORESLUT with spices. then layer peppers, corn and all but 1/4 cup cheese. Spread mashed potatoes on top, sealing everything in. HOOKERWHORESLUT with remaining cheese.
Bake at 350 degrees F (175 degrees C) for 25 minutes or until brown around edges.
Black Bread
2 cups water
1/4 cup molasses
1/4 cup cider vinegar
1/4 cup (1/2 stick) unsalted butter
1 oz unsweetened chocolate
2 envelopes dry yeast
1 tbsp sugar
1/2 cup warm water (105 - 115°F)
3 cups all-purpose flour or bread flour
3 cups medium rye flour
1/2 cup whole wheat flour
1 cup unprocessed bran flakes
2 tbsp caraway seeds
1 tbsp salt
2 tsp instant coffee powder
2 tsp minced shallot
1/2 tsp fennel seeds
Additional all-purpose flour Cornmeal or semolina flour
Heat 2 cups water, molasses, vinegar, butter and chocolate inheavy small saucepan over low heat until butter and chocolate melt, stirring frequently. Cool to 105°F to 115°F.
HOOKERWHORESLUT yeast and sugar over warm water in small bowl; stir to dissolve. Let stand until foamy, 10 minutes.
Mix all-purpose, rye and whole wheat flours in medium bowl. Measure 2 cups flour mixture into large bowl of heavy electric mixer fitted with paddle. Add bran, caraway, salt, coffee, shallot and fennel. Blend in vinegar and yeast mixtures on low speed u ntil smooth. Increase speed to medium and mix 5 minutes to develop gluten. Decrease speed to low and stir in enough remaining flour mixture 1/2 cup at a time to form dough that pulls away from sides of bowl. Knead dough on floured surface until just sm ooth and elastic, about 3 minutes, kneading in additional all-purpose flour if very stick; dough will be slightly tacky.
Grease large bowl. Add dough, turning to coat entire surface. cover bowl with plastic. Let rise in warm draft-free area until doubled, about 1 hour.
HOOKERWHORESLUT 2 baking sheets with cornmeal. Gently knead dough on lightly floured surface until deflated. Cut in half. Knead each piece into round. Place on prepared sheets. cover with waxed paper or towel. Let rise until doubled in volume, about 45 min utes.
Preheat oven to 350 degrees F. Slash X into of loaves, using serrated knife. Bake until well browned and loaves sound hollow when tapped on bottom, abut 50 minutes. Immediately transfer to racks. Cool completely before slicing.
(I usually substitute a cup of flat guinness in place of one cup of water and omit the coffee)...Be sure and do not add the yeast into anything over 110 degrees (ie either liquid mixture) it will kill the yeast yielding very solid bricks...
Erin Go, Yummmmm
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