Magnum Pie

Comfort food means different things to different people. To me, it means a simple meal that removes pretentiousness. There's nothing wrong with craving a meal that remind us of a simpler time. Comfort food does not mean something pre-made or processed. It means done with care and for the love of simple cooking.

Growing up, my family always referred Shepherd's Pie as Chinese Pie. I never understood this. Until I read the French side of PC Sheppard's Pie and noticed it was called Pâté Chinois. Strange no? If you are interested knowing why it's called that in Quebec, you can read the Wikipedia page Pâté Chinois for the possible reasons.

Doesn't really matter; a pie by any other name would taste as sweet.

This is a version that is very different than the one taught  to me at George Brown. In that version, there were peas, lots of carrots and the ground lamb was cooked and served in demi-glace. So I like the creamed corn version. Also, the mashed potatoes had egg yolks and nutmeg (Duchess) giving the mashed potatoes added flavour and creaminess. My preference is to leave out the eggs but I would do either way.

The only really important thing to remember is make sure you keep the recipe simple that you enjoy making it and that you can maximize the flavours you've added.

Stevo’s Sheppards Pie

About 500 g Ground Beef or Lamb, or whatever amount 8 family members would normally eat

2 Cans of Creamed Corn or maybe just 1

1 Clove of Garlic or 2 if you like garlic

1 Large Cooking Onion, diced

1 Stalk of Celery, diced

1 Carrot, diced

1 Pinch of Cumin, Oregano, Paprika, Marjoram and Basil

6 Large Baking Potatoes, peeled and in cold water

¼ lb. Butter (1 Stick)

150 ml 35 % Whipping Cream

250 g Marble Cheese, grated

Splash of Worcestershire Sauce, aka “What’s This Here Sauce?”

Salt and Pepper to Taste

Preheat oven to 350.

In a tall pasta pot, cook potatoes. Drain well. In a separate pan, heat cream and half a stick of butter. Whip with cooked butter and season with salt and pepper to taste. Keep hot.

In a large sauté pan, heat butter and add onions, celery and garlic. Add herbs and spices and sauté for 3 – 5 minutes. Add either the lamb or beef and brown. Reduce heat by half and continue to cook until browned through. Season to taste. If the beef is particularly wet, drain. Place cooked meat in a rectangle baking dish (maybe a 13 x 9?). Add desired amount of Worcestershire  Sauce. Top with corn and cover with mashed potatoes and coat with grated cheese.  Toss in the oven to melt the cheese and brown to desired colour.

Serves 8.

Variation: try roasting one sweet potato and while whipping the mashed potatoes, add the cooked sweet potato for a little sweetness and richer flavour.

A Humble Chef's tip: to reduce the stress of a weekday, make this on a  Sunday, save it and heat in the oven 1 hour before serving. 

Made With Real Cocoa

So, you've tried my "Hunter-Style" braised chicken and you're ready for the next stage. Right? Yeah. So I like to think. Should I bother posting a Coq au Vin recipe that nobody will ever make? Well of course I should.

What's funny to me is how easy this dish is to make and the reluctance to make it. First you need to ask yourself one question? No, not "Do I feel lucky?" How about "Do I feel nervous about searing some chicken, adding some basic vegetables, adding wine and stock and slowly braising it"? If the answer is a "I dunno" or "What's braising?", well, then perhaps trying that french restaurant downtown might be next on your to-do list. Or maybe just getting the 14 pc. bucket of chicken instead.

It is a tasty little dish that can be made in advance and kept warm until you serve. The alcohol evaporates leaving you with the flavour of the wine so you can serve it to your kids or your pregnant sister-in-law.

There are no tricks. No secrets. No nifty techniques. You won't even need your crock pot that you never use. Just trust me.

Coq au Vin
2 Chicken Thighs
2 Chicken Drumsticks
2 Chicken Breasts, cut in half
2 Cloves of Garlic, crushed
1 White Onion, finely diced
250 g Mushrooms, sliced
200 ml Chicken Stock
50 g All Purpose Flour
400 ml Red Wine (not white! unless that's all you got)
2 Sprigs of Fresh Thyme, chopped
A Few Whole Black Peppercorns
2 Bay Leaves
50g Butter

Preheat oven at 350 degrees.

In a wide pot, on medium high heat, brown chicken in a bit of oil. Remove chicken and set aside. Add a little butter and add mushrooms, onion and garlic and cook for 2 minutes. Add flour and cook for one minute. Add chicken stock, bay leaves, peppercorns and wine and bring to a boil. Add chicken and cover.

Place pot into oven and cook for 30 - 40 minutes. Remove from oven, add thyme and remainder of the butter.

Reduce sauce for 10 minutes on stove top and serve.

Serves 4.


Variations: Classically, this dish might have been made with bacon (my God, bacon again) and pearl onions. Well, if you feel decadent this weekend then be my guest.

Chef's Common Sense Tip: Make sure the handle of your pot is not plastic and make sure it can withstand the heat of the oven. Sounds silly but I've had people ask me.

The Real Deal

Mac and Cheese. All right. I'm a father of a three and five year old and this is their favorite recipe of mine. It is fast, cheap, somewhat easy and kids dig it. The base is a Bechamel and then you add grated cheese of your choice (Mornay Sauce is the french classical term). If you are not comfortable making a roux (a thickening technique where you cook equal parts fat and flour) this recipe will remove your fears of this simple technique. It is important to remember that when making a sauce or soup with a roux, you have to incorporate the liquid to the roux at opposite temperatures. If the roux is hot, your liquid should be cold and vice versa.

This is the kids favorite version but it is a base. Mac and cheese can be altered to whatever flavours you have leftover or whatever the kids enjoy.

Macaroni and Cheese Casserole

700 g Elbow Macaroni, dried
50 g Butter
50 g Flour
500 ml Milk
400 g Cheddar or other cheese of choice, grated
10 g Dijon Mustard
Pinch of Nutmeg
Sugar, Salt and Pepper, to taste

Preheat oven to 350 Celsius.

In a tall stock pot, boil salted water. Add pasta and cook to directions. Once cooked, place pasta in 8 x 11 dish. Add drop of olive oil and distribute evenly throughout the pasta.

In a soup pot under medium heat, melt butter. Add nutmeg. When butter is frothy, add flour. With a wooden spoon, cook flour and stir until it clumps up. About 1 minute. Slowly pour in milk while whisking simulteanously. Keep whisking until milk comes to a slight boil. Reduce heat. Add 300 g of the grated cheese slowly while whisking to incorporate. Finish with salt, pepper and sugar to taste.

Pour sauce on top of pasta and stir evenly. Cover casserole with remaining cheese and bake until cheese is golden on top.

Serves 6.

Variations:
The topping can be anything really. My kids like seasoned granola (yup, the instant kind with herbs and salt) or simple breadcrumbs with a bit of garlic in it.
I sometimes put in whatever I have in the fridge. Last night I had extra bacon so I cooked the bacon in the butter then added my flour then followed the recipe.