Thanks to the generosity of my boss I have a pretty sweet set up going on. She lent her sleek little netbook and while the wifi kind of sucks, instead of being stuck in the stuffy business center, I’m enjoying beer and smokes at the bar while Im updating. Needless to say the ambience is much much better. There’s live music, a keyboard and a sweet sweet sax playing all the greatest hits of yesteryear. Currently playing Bob Marley’s timeless and true classic “No Woman, No Cry”. Truer words were never spoken Mr. Marley, in fact, i think i’ll drink to that. I’ve always been too concerned with what I’ll call my “woman situation” in deference to the great bob. When its lacking i tend to be bummed as if my happiness is only validated by the attentions of a lovely young lass. Its a vicious circle folks because happiness, true happiness has to come from within. You’ll never be in a fulfilling relationship if you’re not happy by yourself first. Find validation in the things you do and in who you are. That’s why cooking is so important to me. My validation comes with from a fish that flakes to perfection. Not soggy, not tough. It arrives from slaving patiently over a pot as I add broth ever so slowly a cup, maybe two at a time to some arborio rice to get the proper creamy texture of a text book risotto. It rises in my heart after a dinner rush executed with military precision and artistic perfection. It makes me smile when i add the finishing touch, a dash of parsley just to add a dramatic green to the plate. And finally, the ultimate validation of self, when a waiter (usually a harbinger of doom) comes back all smiles and says “the table sends its compliments to the chef” I try to play it cool whenever that happens but really im as giddy as a pre-teen at a jonas brothers concert.
ofcourse, theres a flip side to that. The kitchen is a crazy chaotic place where sometimes magic happens but usually youre just trying not to fuck up and make it the same every time. Consistency is the name of the game, afterall. My point, however rambling, is that my happiness needs to derive more from what I do on a daily basis, what I have chosen as my art and my craft rather than if x girl likes me or not. and that, in turn, will most likely lead to x girl liking me, ya dig? or atleast, i hope what do I know im just a cook who one day wants to be a chef. Enough waxing philosophical I think you guys get the point.
I’m not going to lie guys its been tough going from being “the man” at my old restaurant to a lowly intern. What the old saying “better a slave in heaven than a rockstar in hell”. There I got to do what I wanted, made decisions cooked some real goddamn food and here everyone thinks im a total newb. I’m kind of chafing at the bit, but at the same time, im playing it cool. The last thing I want to do is try to assert my self and come off looking like an ass. I have a lot to learn and realistically Im being impatient as this is only my second week.Fret not sportsfans before next week is out I’ve got a sneaking suspicion ill be slinging pans and droppin’ it like its hot like in the good old days. Another saying; Good things come to those who wait. Also; Patience is a virtue
on an unrelated note, I’ve found a neat loophole. The hotel lobby bar sells bottles of president (the national beer, and boy is it delicious) for like 5 bucks a pop. The employee bar down the street however, sells jumbo 3 liter bottles for 3 dollars. So what does yours truly do? buy the jumbos in bulk, take a bottle to lobby bar and have them keep it cold for me while i get like 3-4 bottles worth out of it. Bang for your buck baby, thats what its all about.
Now to the important part of this post, the recipe. I’ve been on a desert kick so lets do something savory shall we?How do we feel about shepherd’s pie because thats what Im doing. I’m going to recite this from the heart so adjust however your pretty little hearts see fit,my droogs.
Shepherd’s pie (about 6 servings)
ingredients
S&P to taste
3 tablespoons all-purpose flour
3 1/2 tablespoons unsalted butter, softened
2 tablespoons chopped garlic
1 cup dry white wine
1 1/2 tablespoons tomato paste
1 cup beef broth
2 teaspoons chopped fresh thyme
5 carrots, cut diagonally into 1/3-inch-thick slices
1 whole stalk celery cut same as above
10 oz onions, diced
2 1/2 cups peas
2 cups corn
2 lbs ground beef
For mashed potato topping
2 lb russet (baking) potatoes
1/2 cup heavy cream
1/2 cup milk
3 tablespoons unsalted butter
1 teaspoon salt
1/4 teaspoon black pepper
Method
For The Potatoes
Listen guys, peeling potatoes is a bitch and when making mashed taters I consider it a waste of time so do one of the following:
Drop the taters in cold water, making sure they’re covered by atleast one inch of water. Boil the suckers until they’re nice and tender but not too much because then you have a waterlogged mess.
Once the potatoes are nice and ready either mash them skin and all ( after all, its only fiber) or when they’re ready rub the skin off with a dry towel and with an ease that the sham-wow guy promises but never delivers, you’ve got peeled potatoes ready for mashing. Now how you mash them depends on how much of a baller you are. If you’re poor like me, throw all the tater fixin’s in a bowl and mash away with a large spoon or potato masher if you got one of those. Some people do it in a food processor/blender. My personal favourite is a potato ricer which looks like a big ass garlic press. The consistency is key with taters people, don’t mess around.
Now, lets get to the meat of the matter as it were.
Listen, so while the potatoes are boiling, you should get another pot hot and start on the veggies. I start like this: butter, onion and garlic and let that fry for a little bit until the onions are golden. Now toss in the big boys, the carrots and celery and you know what lets go ahead and add the peas and corn, why the H not, right?. Cook for a minute and lets go ahead throw in the beef. Brown said beef and lets start on the liquids. mix in Wine, broth and tomato paste. mix in flour and herbs and now we play the waiting game. Put a lid on the sucker, lower the heat to med or med low and just let it reduce until we got a nice thick meat mixture. Taste when its near ready and adjust the S&P as your palate see’s fit.
Now, its time for a little pie assemblage.
Get a casserole dish and lets dump our meat and veggies in there. Grab our aforementioned taters and top the meat and vegetables making sure theres a smooth layer covering the entire surface. If you’re artistically minded you can take a fork or whatever other sharp object and draw some designs on the mashed potatoes. Get in there, get really creative with it. Say for instance you want to draw a recreation of the sistine chapel on the taters before they go in the oven. fuck it man, go for it.
Get your oven broilin’ nice and hot. Once your masterpiece is satisfactorily complete put it in the broiler for about 3-5 minutes until the top is nice and brown ( like me) and you can make out gods fingertips touching adam or whoever the fuck that was.
The final step ofcourse is to eat it with all of your favourite friends. ENJOY