Today is Day 14 in the January Blog a Day Challenge which means I’ve almost made it halfway through. It’s also finally a topic about food, which is what I claim to blog about.
That’s right, I don’t normally share stories of sitting on wasps or The Husband painting the stairwell naked. Although I do sometimes talk about all the things our Labrador Retriever has destroyed and how not only is the poodle an animal lover, but she actually has her very own pets. But mostly it’s food.
For my “food” post to make sense to you today you first need to check out Ann over at Cooking Dangerously. Ann finds bizarre foods at the market, cooks them and blogs about it. She is currently hosting a contest where contestants create their own “dangerous” version of Shepherd’s Pie.
By dangerous, I think she means you either have to cook with lobster testicles or alcohol. That’s my guess. I picked the alcohol. Ann does like lobster so maybe I’d be a shoe in if I chose the lobster. Still picking the alcohol.
I decided on a recipe fairly quickly, sparked from a slew of holiday leftovers and a thin after-Christmas pocketbook. Besides, Ann’s own Shepherd’s Pie recipe touted clearing out the fridge and who am I to poo-poo the contest hostess. Note to self: I should probably not use the term poo-poo in a food post.
Thus Holiday Leftover Pie was born.
My concept is to take all of your holiday leftovers and make them into one pie, or casserole. That’s dangerous right? It is with the Crown Royal I added.
Here’s the haps.
1 cup cooked diced ham bits
dash olive oil
2 tablespoons flour
1 cup vegetable broth
¼ teaspoon salt
½ tsp dried sage
½ teaspoon onion powder
2 cups pre-roasted chopped green beans and mushrooms
Warm the ham bits in a dash of olive oil over medium heat.
Cook several minutes.
Cook till thickened.
Pour into buttered round casserole dish.
2 large or 3 cups peeled diced roasted sweet potatoes, warmed
¼ cup heavy whipping cream
¼ cup brown sugar
½ teaspoon cinnamon
2-3 tablespoons whiskey
½ cup pecans
Beat warm sweet potatoes.
Beat in cream, sugar, cinnamon and whiskey.
Spread over filling.
Top with pecans.
Bake for 30-40 minutes in a 350 degree oven.
Serve to your husband and cross your fingers it doesn’t stink because you’re going to blog about it regardless. The side of snow is optional, but very holiday-ish if you really want to sell it as holiday leftovers.
Be thrilled when your husband tells you it’s “really good” and less thrilled when he tells you “you’ve made worse things.”
I thought it was quite tasty, but there are a few things I would change the next time. The filling to topping ratio was off. I would either ham up the filling more or cut back on the topping. I mean, make the whole topping but just eat some with a spoon and spread the rest on the filling. It was tasty. Danged tasty.
Lowering the amount of brown sugar a bit would probably compensate for the ratio issue in my humble “food blogger” opinion. That’s just my opinion though, The Husband thought it was fine as is. The sweet potatoes were quite pie like so it really was as if we were eating a whole holiday meal in one recipe.
Like I always say I’m no chef but I cook, so I won’t be offended if you choose not to make this recipe. But maybe you should live a little dangerously and at least experiment with all of the food left over in your fridge this next holiday season. What holiday is next anyway . . . Easter? How bout a chicken? Carrots? Kohlrabi? Kohlrabi is a an Easter staple right? Sure it is.
I will be offended if Ann doesn’t make this recipe and then promptly mail me $30 in kitcheny goodness.
Nah, we can still be friends if she decides to go with whomever cooked with the lobster testicles. Note to self: I should probably not use the term lobster testicles more than once in a food post.
To catch up on my January Blog a Day posts:
Tomorrow is transportation. This will be a picture only post so stop back in for a quickie.
Question of the Day: What traditional holiday leftovers would make a great Shepherd’s Pie in your home?