Thursday, January 30, 2025

Shepherd's Pie (Persian Style)



This is Persian take on Shepherd's pie is DELICIOUS!  I have 3 paid subscriptions in Substack:  David Lebovitz (OF COURSE!), Longer Tables with Jose Andres, and Arielle's Kitchen Dispatch.  Arielle also has a youtube channel so check it out.  Her recipes are very easy to make and the flavors are a reflection of her Moroccan, Persian, and Israeli heritage.

This is Arielle's version of Shepherd's pie and my new favorite recipe.  I modified it slightly. Enjoy!

Thank you Arielle!!!!


Persian-Style Shepherd's Pie

2-3 lbs yukon gold potatoes

2-3 leeks, sliced thin

2 lbs grass-fed ground beef

1 Tablespoon Sweet Paprika

1 1/2  teaspooons ground Cumin

3 heaping Tablespoons tomato paste

2 ounces (about 1/3 to 1/2 cup) pine nuts

2 bunches of swiss chard, sliced thin

1 large bunch of cilantro, chopped

1 teaspoon (or more if desired) of freshly ground nutmeg

2-4 tablespoons butter

Olive Oil

kosher Salt 

Freshly ground Pepper 


Preheat oven to 375° F.

Using butter or olive oil, grease a pie plate.  

Put the potatoes into a large pot, cover with water, bring to a boil over high heat then turn down to medium and boil for 20-30 minutes until potatoes are easily pierced with a small knife or a fork.

While potatoes are cooking make the filling.

In large saute' pan or skillet, put over medium heat, add about tablespoon of olive oil when hot and add the sliced leeks.  Saute leeks over medium, stir as needed so they don't burn, for about 2-3 minutes until soft and starting to brown.  Add the ground beef to the pan, use a large spoon to break up and make sure that beef is cooking...turn heat up a little if needed to brown the meat.  Once beef is almost cooked add 2 teaspoons of kosher salt, 1/2 teaspoon freshly ground black pepper, paprika, cumin, pine nuts, and tomato paste.  Mix to incorporate all seasonings and cook for a couple minutes.  Add the swiss chard and cilantro - cook until the greens have wilted and stir to incorporate with the meat mixture.  Add 1/3 cup of water and cook for a couple more minutes until all is incorporated and juices are thickened.  Add more water if needed. Remove from burner and put beef mixture into the pie plate.  Smooth top so evenly distributed.

Drain potatoes into a colander.  Using a fork and knife to peel the potatoes (they will be too hot to handle with your hands) - peel potatoes and add to large bowl.  Add 2 tablespoons butter, 2 tablespoon olive oil, freshly grated nutmeg, and a heaping teaspoon of salt.  Mash using a potato masher until light and fluffy (add warm cream or milk if desired).  Taste to see if more salt is needed.

Add mashed potatoes to the pie plate - use a large spatula to spread evenly over the beef mixture. 

Lightly use tines of fork or other utensil to make a design on top - I used a pastry cutter.  Brush top of potatoes with olive oil.

Bake for 20-30 minutes until the top is golden brown. 



























Tuesday, December 24, 2024

Christmas Eve Breakfast Casserole


 

My husband always does a beautiful job decorating our front door.  It is one of my most favorite traditions of Christmas!

I used to do tons and tons of baking each Christmas season but these days I’m just a little busy with other fun activities. 

This morning I made a very delicious casserole for Christmas Eve breakfast.  My number one most requested recipe is for this Breakfast Strata but this GF option (no bread) is super good.  Try one or both!!

XO & Merry Christmas 

Love,

Claire

Christmas Eve Breakfast Casserole

  • Butter, for greasing the dish

    2 teaspoons olive oil

    ¾ to 1pound fresh bulk Italian or other sausage of your choice

    3 ounces of fresh spinach

    2 ounces grape tomatoes, halved 

    6 to 8 oz diced sharp cheddar (grass-fed preferred)

    12 large eggs

    ¾ cup heavy cream

    Kosher salt and freshly ground pepper

  1. Heat oven to 325 degrees. Generously butter a large 9x13 baking dish.  Dice cheese into small 1/2 or 1-inch cubes and slice tomatoes (set aside).

  2. Heat 2 teaspoons olive oil in a large cast iron or non-stick skillet over medium. Add sausage and cook, stirring to break it up, until lightly browned, 6 to 8 minutes. Transfer to the baking dish (using a slotted spoon), spreading it in an even layer on bottom of dish.

  3. Add spinach to the skillet and saute' for a minute or two until wilted then transfer with tongs and scatter over the sausage in the dish.  Add cheese and tomatoes on top of spinach & sausage - scatter around the dish. 

  4. Whisk together the eggs and cream in a large bowl and season generously with salt and pepper. Pour the egg mixture over the ingredients in the baking dish. Bake until the eggs are just set in the middle, 25 to 30 minutes.

Tuesday, July 09, 2024

Beef Tacos (Revisited)

 

I made this recipe a lot when my kids were younger.  I've recently been making it for the first time in years and was reminded that it is very easy and super delicious!  What I love most about these is the combination of spanish paprika and cumin - the spice combo gives a very distinctive spanish accent to the potato, beef, and onions.  In this picture I have added fresh cilantro and sour cream and wrapped it all up in a heated flour tortilla.  I also like to add avocado, tomatoes, sharp cheddar cheese and tomatillo salsa.  Don't forget the squeeze of lime to make it perfect!
OR Serve a big scoop over a salad - great summertime dinner! 
HERE is my TOMATILLO SALSA RECIPE  My kids really love this tomatillo salsa - it is the BEST.

Make this recipe in a large skillet as shown below OR saute' the beef and onion in the skillet while roasting the potatoes in an air fryer - saves a little time and potatoes are extra-crispy.  Then combine and it is perfect and delicious!

Easy Beef Tacos
adapted from an Everyday Food recipe

1 pound ground beef (I prefer Grass-fed beef)
1 medium onion sliced
1 to 2 jalepeno pepper, seeds removed and chopped fine
1 large russet potato, chopped into 1-inch cubes
3/4 to 1 teaspoon spanish smoked paprika
1 1/2 to 2 teaspoons cumin
freshly ground pepper
kosher salt

Heat a 1-2 tablespoons olive oil in a large skillet on med-high heat.  Add potato and saute until sides are browned about 3-5 minutes.  Move potatoes to one side and add ground beef.  Use wooden spoon to break up ground beef and cook until no pink remains, about 2-3 minutes.  Add onion and jalepeno and saute for a couple more minutes.  Add paprika, cumin and salt and pepper to taste and stir to combine.  Cook for a couple more minutes.  Enjoy!










Friday, April 05, 2024

Julie's Grass-fed Boneless NY Strip Steak!

 


My pal Julie and I shopped at one of my favorite places today -  The Organic Butcher of Bethesda !
The guys at the shop are always super helpful and I love that they have formed strong relationships with their farmers.  Want some super fresh locally grass-fed beef or pastured chicken? You got it!  Their meat, poultry, and seafood is always delicious and incredibly fresh.  They have lots more for your cooking/eating desires- standouts for me are delicious focaccia and baguette from Baked & Wired, homemade stocks in their freezer section, and daily specials created by their chef such as Tarrgon & Ramp Buttermilk Dressing - sooo good!

Julie and I are both interested in eating more high-quality protein and grass-fed beef is a very good if not the best source.  

Julie's Grass-Fed Boneless NY Strip Steak

 

  • 1/2 hour before cooking put steak on plate and drizzle with olive oil and sprinkle with salt. This will allow steak to come to room temperature.
  • Heat oven to 400 degrees.  
  • Put cast iron frying pan on burner, put a couple tablespoons olive oil in pan, turn heat to medium high.  
  • When pan is hot add steak and allow steak to sear completely for 4-5 minutes before turning to sear on second side (another 4-5 min).  You will know when steak is perfectly seared because it will not stick to the pan and you will be able to easily turn to other side. 
  • Place pan in hot oven and cook steak for another 6- 8 minutes.  Remove from oven and place steak on plate and let rest for 10 min (tent with foil). Put steak on cutting board- slice and enjoy!

Leftovers are great on tomorrow’s luncheon salad, steak will still be incredibly tender and delicious.

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