Shad Roe, Watercress, and a Chicken Egg

I’ve done shad roe before on this blog here, but if you can find it fresh somewhere, buying a couple of lobes (two lobes per each female shad fish) during the season, which is ending about now, is worthwhile.  And I don’t mind serving it up again!

shad roe, recipe, breakfast, watercress, chicken egg

The watercress and the shad roe really, really complement each other!  And both are quintessentially SPRING!

This is a really simple and quick recipe, which I consider a breakfast recipe.  The lobes are typically sold as a pair — so this serves two, which for me, meant two consecutive breakfasts.

4_25-shad roe breakfast-2

A shad roe lobe, raw. 

I do prefer to eat them for breakfast, but don’t let my preferences limit you.  They’d make a great item for dinner, perhaps with a side salad or a dish of oven (or grill) roasted veggies.  Or, f you find shad fillets, you could serve those on the side (note, they’ll be a bit on the bony side, but they still taste good).

recipe, shad roe, watercress, fried egg

They’re best not over cooked — perhaps served “medium rare” —  notice the inner creaminess of the roe in the photo.

Prep time: 5 minutes
Cook time:  6 minutes
Rest time:   not needed
Serves:  1 lobe and one chicken egg per person.

 Shad Roe with Watercress and Chicken Egg

  • 1 lobe of shad roe per person
  • 1 chicken egg per person
  • a handful of watercress per person, broken up into bite sized bits.
  • a little cooking oil or butter (I used butter)
  • salt and cracked pepper to taste

Separate lobes from each other gently.   You want to avoid rupturing the lobes before they are cooked.

Get the oil or butter hot in your skillet, about medium heat.

Add the shad roe.  It is helpful to use a splatter guard — some of the eggs will rupture and pop… and splatter a little.

At three minutes or when the lower side is turning brownish, flip.

Cook another three minutes also with the splatter guard.  Do not overcook — a nice creamy texture over a dried, less-tasteful texture, is desired.  Refer to the photo above.

For a sunny side up egg, or an over-easy egg, add the whole egg when you flip the roe.

Remove roe from skillet and slice as shown above.  Either also remove the egg, or flip the egg to cook while you plate the watercress and roe.

For a hard-cooked fried egg, add it while the roe cooks on the first side, and flip when you flip the roe in the skillet.

You can add salt and pepper to the egg and roe when you plate, or when you are cooking.  (I didn’t add salt, my personal preference.)  I plated the cress to the side, added some slices of roe, then the egg, and then the rest of the shad roe.

PS:  Yesterday I saw shad roe at my local health food store — those lobes were teensy, at least HALF the size of what I’ve photographed above!   If that’s  all you can find, you may want to have two per person.

This recipe is linked to at the awesome Fiesta Friday Link Party.  Co-hosts this week are Kaila @ GF Life 24/7 and Laurena @ Life Diet Health.


Posted in Breakfast, Cooking, Seafood | Tagged | 8 Comments

Black Japonica Rice with Cabbage, Endive and (Optional) Farmer’s Cheese

Black Japonica rice – I discovered it recently.  I bought a cup to investigate.  It is mostly purple-black.  It’s a short-grained rice.  You will find a photo of it, raw, at the end of this post.

black japonica rice, cabbage, endive, onion, recipe, farmers cheese

Purple cabbage, purple rice… now if I only had some purple beets!!

Prep Time:  20 minutes, much of which can be done while the rice cooks.
Cook Time:  The rice, about 40 minutes; additionally, maybe five more.
Rest Time:  Not needed.
Serves:  4 hearty main dishes; perhaps 8 as a side.

Japonica Rice with Cabbage, Endive and (Optional) Farmer’s Cheese

  • 1 cup japonica rice, rinsed around three times
  • 1 cup water
  • 1 cup low sodium boxed or home-made veggie broth.  (I didn’t have, so I used another cup of water with 2 teaspoons of miso paste)
  • 1/3rd  of a medium sized red cabbage, shredded.
  • 1 endive, ends chopped off, shredded.
  • 1 medium onion, minced.
  • Oil for sauteeing the onion, and optionally to add to rice as it cooks.  I used olive.  Butter or ghee would be good.
  • 2 teaspoons of minced garlic paste (or at least three cloves of crushed garlic).  Um, more as desired!
  • 1 tablespoon kasmiri curry paste This is optional, but I love the punch it gives, plus I have a bunch left over from an earlier creation!
  • Salt and ground pepper to taste — I’m happy with Trader Joe’s Rainbow Peppercorns, which arrive in their own personalized grinder.
  • Optional farmer’s cheese, about 1/4 a pound  (Cream cheese or goat cheese will also work. Omit if you don’t do dairy).
  • Decorate the top of the dish with fresh cilantro, or fresh watercress.

Cook the rice according to the package — mine said 1 part rice to two parts water (or liquid), plus an optional tablespoon of oil. I used 2 teaspoons of olive oil.   I used my rice maker, on the setting for brown rice.

Do the rest of the prep work while the rice cooks.

Blanch the cabbage and endive in boiling water for no longer than a minute.

Drain, rinse promptly with cold water until it’s all cold.

Saute the onion in oil until translucent.

When the rice is ready — mix all the ingredients listed above together in a large stovetop pot, reserving the watercress or the cilantro to add to the dish at the table.  Serve, or save for later.  Makes a great main, and also would work as a side dish.

black japonica rice, cabbage, endive, onion, recipe, farmers cheese


Don’t have (or like) cabbage or endive???  Investigate your refrigerator, and adapt!

black japonica rice, cabbage, endive, onion, recipe, farmers cheese

Here the rice is, rinsed and raw

This recipe is partying down at the Fiesta Friday Link Party, along with co-hosts Kaila @ GF Life 24/7 and Laurena @ Life Diet Health.   Come on over!

Posted in Cooking, Vegan, Vegetarian | Tagged , | 4 Comments

Kashmiri Masala/Curry Paste

Here’s the Kashmiri Curry Paste recipe I used for the Khatta Meat I posted the other day.  The recipe is adapted from The Curry Guy’s recipe.   My main adaptation was to change “vegetable oil” to “grapeseed oil”, because it is at least reasonably healthier.   I kept the volumes metric, as my measuring cup goes both ways.

kashmiri curry, kashmiri masala, kashmiri paste, Indian

Getting Jarred!  Should last a good while.

I’m going to be a bit slow for the short term.  My work schedule has been 11 hour days for a few too many days in a row, and this will also include tomorrow (a Saturday)

Prep Time:  About ten minutes.
Cook Time:  Less than 10 minutes.
Rest Time:  Not needed, but stores well in the fridge.
Serves:  A condiment. However many, but apparently a lot!

Kashmiri Masala / Curry Paste

  • 4 tablespoons coriander seeds
  • 2 tablespoons fennel seeds
  • 4 tablespoons cumin seeds
  • 1 tablespoon black peppercorns
  • ½ teaspoon turmeric powder  (I get heavy-handed with this one.)
  • 10 dried Kashmiri red chillies (more or less to taste).  I found these dried at my Indian market.
  • 2 tablespoon fenugreek seeds (I had fenugreek – methi – powder, not the seeds.  So I went with one heaping tablespoon fenugreek powder.)
  • 1 x 3cm cinnamon stick
  • 3 bay leaves
  • 100 ml water
  • 100 ml white wine vinegar.
  • 150 ml cooking oil (plus more if required) – I used grapeseed oil.
Heat a fry pan over medium high heat, until a drop of water sizzles nicely.
Add the whole spices from the list above, and roast until warm; just a few minutes will be fine. Move around with a spatula.  You don’t want them to burn, just to release their flavors.
Remove from heat, and allow to cool.  Grind in a coffee grinder (one you’ve dedicated to spices, not to coffee!), or get hard core and grind in a mortar and pestle.  The finer, the better.
Mix the freshly-ground spices  with all the pre-powdered spices.
Mix this resulting powder with the water, in a frying pan, and stir into a paste.  (No heat yet.)
Add the oil, and turn heat to medium high.
Continuously stir, and let the spices sizzle a little.  The oil should rise to the top.  This may take 30-60 seconds.
Remove from heat, and add the vinegar.  Stir.
kashmiri paste, kashmiri curry, kashmiri chili, Indian, condiment
Put the paste into a jar — I used a canning Mason jar — The Curry Guy notes that this mix should last up to 3 months in the fridge.   I hope so!
Posted in Asian & Asian Influenced, Condiments, Cooking, Vegetarian | 8 Comments

Khatta Meat

Made for the March Northern Curry Recipe Challenge, over at Lina’s.  I do love these challenges, for the new tastes I get to try.  The non-veggie arm of the judging is being performed by Sandhya, of Indfused.  The veggie dishes are being judged by Parul of Gharkepakwan.  Work has been incredibly hectic, and I spent much of my Sunday off-time this past weekend – well, sleeping. I had finally gotten the rest of the ingredients, so I seriously wanted to make this dish.  (The kashmiri masala,which I will post tomorrow night, I made last night.  I made this dish before work this morning, and it will see me for a couple more meals.)  I know I’m late, so I know this likely won’t be in the challenge proper, but that’s besides the point!

khatta meat-

Khatta Meat — ready for yummers!

But — I learned a lot while pursuing the ingredients for this dish.

Mutton and Goat in India?

Traditionally, the meat used is mutton, which I believe (in Western cultures) means meat from sheep that are no longer yearling lambs.  I know goat and mutton are pretty interchangeable in those regions of India that eat meat — and goat is pretty much more common than meat from sheep.  But it turns out that in Northern India, the words for mutton and goat are pretty much interchangeable, too….

I stopped on a lark (for the sake of this recipe) at a place advertising “Halal Meats” this past Friday after work.  Might have a really good chance at getting (sheep) mutton, I thought.

No, for this establishment, mutton meant coarsely chopped up goat meat, bones included.  It was apparent that the ownership hailed either from Pakistan or northern India, so I nodded and bought the “mutton”/goat meat for this recipe.  (And as this blog is named “Of Goats and Greens”, and I love goat meat… hey!!!  I’m going forward!!!)

The clerk, who I suspect is also the owner, or related to the owner, tried to sell me a whole goat — and yes, I’m interested, but right now I NEED to eat down my stand alone freezer so I can defrost it, so I declined, but told him I’d love one, organ meats and all.  In the future.  Hopefully a near-to-come future.

Kashmiri Masala?

I know of Garam Masala, which is a specific mixture of Indian spices.  Until I got to my regular Indian market, I didn’t know of the full extent of Indian spice mixtures that become labeled masalas.  They had at least 12 different masala mixtures ready to buy.   BUT… Kashmiri Masala was out of stock.  Bleah.  So I asked.  Kashmiri masala was an ingredient needed for this dish.

I was presented with a bag of dried Kashmiri chillies, and told to grind them, as much as I needed, and THIS would be all I needed for Kashmiri masala.  No other ingredients.  And yes, I specified I needed MASALA.

I’d been under the impression that the word “masala” meant you’d have a mix of ingredients, but, hey, she’s the expert, right?  I bought them.

Rather dubious, I did some surfing after getting home.  Nope, kashmiri masala is rather more complicated than I’d thought, although buying the chillies was not a detriment.  And masala does mean “mixture”.  I now do have a recipe for the masala/curry paste if you can’t find it on your own, but it will appear later this week  (tomorrow night, actually).

Anyhow.. Khatta Meat!!!

khatta meat, recipe, mutton

Onions, and the first batch of seasonings…

I basically followed this recipe, but looked around at others, too:  Khatta Meat

Prep Time: 15 minutes
Cook Time:  1 and a quarter hours
Rest:  Cool enough to eat
Serves:  3 people, with a veggie side and a starch

Khatta Meat

  • 2 Tablespoons mustard oil
  • 1/2 inch cinnamon stick
  • 1 1/2 teaspoons zeera/jeera  – cumin seed
  • 2 whole cloves
  • 2 black cardamom seeds (I went for about ten white ones.  I’m wondering if my source meant teaspoons…)
  • 3-4 onions, chopped.
  • 3 teaspoons garlic paste
  • 2 teaspoons ginger, minced – I used ginger paste.
  • 2 teaspoons kasoori methi — these are dried fenugreek leaves.
  • 1 1/2 teaspoons turmeric
  • Salt, to taste
  • 1 teaspoon kashmiri masala — Just ONE teaspoon?  I just went through major cookery events to make this myself from scratch, and I’m dang well using 2 or 3 teaspoons for this dish!!!  (The recipe for kashmiri masala will follow later this week!)
  • 1 dried red chilli – I used a dried kashmiri chili.
  • 3 cups water
  • 3/4 pound mutton, more or less, chopped into medium sized pieces
  • 2 1/2 heaping teaspoons dry mango powder (Amchoor)
  • Add up to 3 green chillies de-seeded.  Serrano, I think. (I stayed with one)
  • Cilantro, as a garnish

In a deep pan add mustard oil. Let it heat.

Add cinnamon, cumin, cloves, black cardamom and onions. Saute until translucent.

Add garlic and ginger paste. Saute till brown.

Add kasoori methi, turmeric, salt, kashmiri masala, dried red chilli and 1 cup of the water. Cook until things meld together.

Add the mutton and cook for 5-7 minutes, stirring to coat with the seasonings.

Now add 2 cups water. Let it come to a boil. Cover the pan and cook on medium flame till the meat is tender. (Takes about an hour.)

Once the meat is cooked, mix in dry mango powder, and any green chillies.  Add more salt if desired.

Garnish with cilantro, if desired.

Verdict:  Very tasty, and just the right amount of heat (for me)!   I’m glad to have tried this, and will make it again!


Posted in Asian & Asian Influenced, Cooking, Meats | Tagged , , , , , , , | 9 Comments

Sali Murgh – A Parsi Curry from North India

This recipe is created for the Northern Indian Curry Link Party March Challenge, via Lin’s Recipes.

Sali murgh, sali murghi, chicken, Indian, Parsi, recipe

Sali Murgh! Northern Indian (Parsi) chicken dish with tomato and lots of tasty spices, and topped with sali (crispy thin potato sticks).

Hey, I found a recipe which specifically calls for dark meat chicken (and it isn’t just wings)!

This dish is a Parsi dish — the Parsi are a people in northern India who follow, or who are closely associated with, the Zoroastrian religion.  They fled from Persia (Iran) in the 8th to 10th century to enclaves in northern India, in order to practice their religion safely.

This recipe was awesome!  My taste buds are still exploding with happiness!  I’m using as my main inspiration recipe, this one:  Recipe Sali Murghi.  I did add some black pepper (to bring out the synergistic health benefits of turmeric).

Murgh (or murghi) is the word for chicken.    Sali refers to potato sticks (or straws) that are added over the top when the dish is ready to serve.


recipe sali murgh, chicken, Indian, Parsi

Prep Station. Clockwise from lower left, and spiraling in: chili pepper, onion, chicken, sea salt, turmeric, tomato puree, kala jeera seeds, garum masala, ginger paste, cooking pot with oil in it, garlic paste, potatoes.

2016-03-26 1st stage

First up, simmer onion, jeera/cumin seed, garlic and ginger paste, to release flavors.

Sali Murgh, chicken, recipe, Indian, Parsi, curry

The tomato homes on in! Trick — thicker than tomato sauce, much thinner than paste. You can also do this from fresh tomatoes, but this is NOT the time of year around here to find edible fresh tomatoes!  

Sali Murgh, Sali Murghi, chicken, Indian, Parsi,

Garum marsala, turmeric, a little ground black pepper, and the chili pepper appeared in here before the chicken.  BUT NOW:  Add the de-skinned chicken bits. Make certain everything is coated with the sauce. Note the yellow turmeric effect.

Sali Murgh, recipe, Indian, Parsi, chicken

Frying up some sali from scratch. Whatever you use, use an oil that can stand high heat. When some browning occurs, flip these sticks over.

Sali Murgh, chicken, recipe, Indian, Parsi

Captured crispy potato sticks (sali, er, potato lachchas) for our upcoming meal. Drain them on paper towels. Sprinkle with a little salt.

Prep Time:  20 minutes, not counting sali prep time which you can do during cook time (10 more minutes)
Cook Time:  10 minutes for onions etc, 5 minutes for tomato etc, 40-45 minutes for chicken.  (say, an hour).
Rest Time:  Not really
Serves 3-4.

Sali Murgh

  • 3 tablespoons oil or ghee
  • 1 cup chopped onions
  • 1.5 tablespoons jeera / zeera seeds, whole. Cumin seed is essentially the same thing, so substitute if you need.  (My jeera seeds are a lot smaller than my cumin seeds — from the same packager — but the taste is similar.)
  • 2 teaspoons garlic paste – I kinda went a little heavy…
  • 2 teaspoons ginger paste
  • 1.5 cups of tomato puree (thicker than tomato sauce, thinner than paste)
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon (or to taste) of ground black pepper.
  • 1 green chili, chopped.  Seeded or unseeded at your preference.
  • 1/2 tablespoon garam masala
  • 6-8 pieces of chicken:  Either three-four full legs, broken into drumstick and thigh, skin and excess fat removed.  Or, skinless, boneless chicken thighs.  (I went with the former)
  • Salt, to taste.
  • Water to nearly cover
  • Toppings:  Sali (which are deep fried potato lachchas, or thin julienned “sticks).  
  • Frying oil for the sali.
  • 2 potatoes, skinned and julienned thinly. 
  • A little more salt as needed (for the sali)
  • Optional topping:  fresh cilantro (coriander leaves)

Prep everything up – you can wait to prep the potatoes until when the chicken is actually cooking, as it won’t take long.

In a large pot, add the oil.  Heat to medium high, and when ripples form, add the onion and jeera/cumin seeds.  Add the garlic and ginger pastes.  Allow the onion to turn at least translucent, and the cumin seeds to roast, about 10 minutes or so.

Add the tomato puree, and allow to cook for 4-5 minutes, stirring occasionally (reduce heat!)

Then, add the turmeric, garam masala, and the green chili.  Cook another few minutes, stirring occasionally.

Now add the chicken, making sure all pieces are coated in the sauce, and add salt.

Add water to nearly cover the chicken.

Cover, and simmer for 30 – 45 minutes.  (30 if the pieces of chicken are boneless,  up to 45 if the bone-in pieces are large)   This is done when the meat begins to fall off the bone.

While this is cooking, make the sali:

Julienne strips of peeled potato (I used Yukon golds yet again) to thin.  I used my mandoline, but you can use a dedicated julienner, or patient knife skills.

Add high heat tolerant oil to a pot — I used grapeseed oil.  Wait until it gets fully hot — flick a drop of water in, and watch the reaction.

Then, add the potato sticks, and unless you have a wide pot for cooking them in, divide up the amounts added — you may have to do this two or three times.

Every minute or half minute, flip the potato sticks in the cooking oil, over and around.  Allow them to brown but not blacken or burn. Remove and drain on a paper towel, scattering a little salt above them.  Make as many batches as you need.

Since I was not going to eat all my Sali Murgh in one sitting, I reserved the other potato for frying up when next I need the sali/fried lachchas!   I’d want them to be crisp, which I suspect won’t happen if stored after frying, in the fridge.  (PS, in Indian markets you can also buy the potato lachchas / sali pre-made in bags, kind of like buying potato chips.  I opted not to go that route, once I found out that they were easy to make.)

When the chicken is finished: 

Reserve one thigh and one drumstick per serving, and when you plate up your dish or bowl for these individual servings, top with the crispy sali, and with the optional cilantro.


EXCELLENT!  I’ve never encountered this dish in an Indian restaurant to date, to my regret.  I think I may leave all the seeds in the green chili the next time I make it — the dish still had some heat without having all of them, but I can tolerate and enjoy a bit more.   (Your mileage may vary.)

I plan to put this dish on rotation here at home.  I simply love this Northern Indian Curry Link Party March Challenge, and the ideas for new dishes these people inspire me to try!


Posted in Cooking | 23 Comments

Chicken Heart Yakatori

NOTE:  I actually made this recipe about a month ago, and wrote it up about then.  I’m trying to pace out recipes and vary them up as I post them.  This turned out to be a good idea, as work doesn’t leave me much energy at the end of the day at the moment.  

Some of you may know, if you’ve been following me for awhile, that ever since childhood, one of my favorite parts of the bird is the heart.  A little morsel packed with umami and capable of bring out the best in the bird, any bird.  (Okay, duck breast brings out the very best of ANY bird, if done right!)

When Mother used to make her awesome giblet stuffing and gravy for the Thanksgiving turkey, if I were anywhere in sight, that heart would never make it to the stuffing or gravy.  Once cooked, I was ready to nab it!

yakatori - chicken heart-.jpg

Recently, I drove down to Hartsdale, NY to visit a H-Mart, one of a Korean chain of groceries, and the closest link to my home.  (It was my very first real driving trip of length after breaking that ankle, and the trip was rather physically taxing — the driving and the walking, but it was time to test myself, so I could go back to work properly.)   At any rate, I purchased these really fresh and large chicken hearts there, as well as the head of “long Napa cabbage that serves as photo backdrop and a nice accompaniment to my meal.  Regards the long Napa cabbage:  It is indeed longer than regular Napa cabbage but the head itself is smaller — as in less waste for a single person trying to finish a whole cabbage!

I’ll talk more about H-Mart at the end of this post, and there will be a more specific H-Mart post in the near future.  Let’s get to the yakatori!

At most Japanese restaurants (that I am aware of in the US), if you order yakatori, you get bits of chicken breast on a skewer, mostly about chicken-heart size.  understandably, as it is very popular here.

But I’d known for some time that the Japanese skewer chicken hearts, cook and eat them.  I’d done the Brazilian skewered chicken heart recipe last summer for this blog, and I’d really been waiting for the chance to try the Japanese version.

Once getting my hearts home, I surfed around for generalized yakatori recipes, and came up with this one:

NY Times:  Yakatori Chicken with Ginger, Garlic and Soy Sauce  In which the intrepid Times correspondent suggests chicken liver, gizzards or pieces of chicken thigh!

If you look at the recipe from the Times, I inadvertently mixed up their suggestion for sherry quantities for the mirin quantities.  It turned out fine, anyway.  Running back and forth from the laptop screen plays a toll!  (And no, I’m not squinting at a minuscule phone screen whilst cooking!)

yakatori sauce

Prep Time: Around 2 hours marinating
Cook Time: 15-18 minutes
Rest Time: 5 minutes, especially if using metal skewers
Serves:  1-2 people, or maybe you want to introduce others to the wonders of chicken hearts?  More as tasting appetizers.  


  • 0.6  – 1 pound chicken hearts (OR, the suggested livers, gizzards or boneless skinless thigh meat, sliced small and de-fatted).  I actually purchased the lower amount suggested, but made the full volume sauce as delineated below.
  • ½ cup low sodium gluten-free tamari, or, ½ cup dark soy sauce — which I haven’t been able to find gluten-free or low sodium, to date.  Adapt as you need!
  • 2 tablespoons mirin (Chinese cooking wine)
  • ¼ cup dry sherry (or generic sake)
  • 1 tablespoon organic coconut cane sugar
  • 2 garlic cloves, peeled and smashed
  • ½ teaspoon grated fresh ginger
  • Optionally, Scallions, thinly sliced, for garnish
  • Serve on a bed of lettuce — or better yet, leaves of long Napa cabbage.

In a small pot, combine soy sauce or tamari, mirin, sherry (sake), sugar, garlic and ginger. Bring to a simmer and cook for 5-8 minutes, until this sauce thickens. Put aside around 2 tablespoons of this sauce for serving, uncontaminated by raw chicken.   Pour remaining sauce over chicken (hearts or otherwise), cover, and chill for at least one hour (and up to 4 hours).  I marinated this for two hours.

If you use wooden skewers, soak them in water for around one hour.  I decided to go hog-wild (er, chicken-wild) and use the metal skewers from my parents’ legacy.  Thread the hearts onto the skewers.

Make sure your grill is ready, whether an indoor one or an outdoor one — OR, set your oven to broil.  If the latter, you’ll do best to arrange to hang the skewers you are cooking on so they drip into a bottom pan.  In this case, I used the George Foreman electric grill, pre-heated.  I allowed the hearts to cook about 7-8 minutes a side, before turning them.  (I understand thigh meat takes about 6 minutes a side, and gizzards about ten?)

In the last minute or so, slather on that reserved sauce!  (You can also use some as a dipping sauce after the hearts (or whatever chicken part) is served.)

NOTE:  Please use finger-caution when removing food from metal skewers.  Burns are no fun.


H-Mart drove me and my ankle crazy trying to arrive at it.  I nearly gave up in disgust, but I’d already put myself through too many miles to get down there to Hartsdale.  My Google Maps app on the phone had ceased to SPEAK to me — I’m not sure what’s caused this huff, but I hate that.  But it provided visuals, and since traffic was slow, I did look at the screen often enough to get where I was going.  (We gotta FIX this!)

I suspect if the name K-Mart, hadn’t already been taken…  H-Mart would be K-Mart?…

Anyhow, the Hartsdale store is clean, large, and very vibrant with much of almost everything.  There are also specific aisles for Korean, Chinese, and Japanese-dedicated foods, too. The veggie produce section is wonderful and totally fresh.  The meat area has any number of cuts, including many highly unfamiliar with most of us Westerners.  I don’t want to buy many meats that aren’t pastured, but I did pick up a small pack of chicken hearts (see above!)  and some LA-cut buogi ribs for future reference.  The LA-cut ribs are in the freezer — I am thinking sometime late April in getting to them.

Added to:  Real Food Friday Link Party, Fiesta Friday Link Party,







Posted in Appetizers, Asian & Asian Influenced, Cooking, Offal, Poultry | Tagged , , , | 6 Comments

St Patrick’s Day: Irish Shepherd’s Pie

For many people, shepherd’s pie is comfort food, something they grew up with, which reminds them of home cooking:  Mom’s weekly or possibly every other week’s dish.  Often it was served with ground beef (here in America, at any rate), without a clue towards nomenclature.

shepherd's pie, lamb, potato, irish, recipe

A portion of Shepherd’s Pie, with an eye towards eating, but remembering the camera — well, a little late!

My parents never ever made shepherd’s pie or any variant thereof — it wasn’t part of Southern German cooking, which Mother excelled at — it wasn’t part of Dad’s fascination with Asian or Mediterranean cuisines or seafood, and odd body parts — all that is MY actual comfort food! — I don’t think I tasted it until I went away to college, where it was the Sunday night weekly hodge-podge of whatever was left over in the cafeteria kitchen that we didn’t particularly like the first time around (which in this case was WHY it was left over), topped with some mighty tasteless and dry mashed potatoes with all the culinary appeal of cardboard.   At any rate, for me comfort food it was not.  (There was a reason I LOST 15 pounds in my first college semester instead of gaining the Freshman Fifteen.  Okay, I did live on the fourth floor of a dorm with an elevator ONLY available when students were moving in or out, too — but I seriously didn’t eat much when confronted with that cafeteria.)  And at that point in time, there wasn’t much excess of me to lose!)  We had another name for this creation which sounds sort of like shepherd’s pie, but I’m trying to keep this a polite blog.

Um, you also don’t want to know what happened that Freshman college September, when I saw the beautifully-red tomatoes, lined up in the salad bar, in what should have still been prime tomato season. My parents had often grown their own tomatoes, and ignored them when not in season, so I had expectations.  That mucking big huge pile I took to enjoy — ended up as compost, well, maybe, if a composter wouldn’t expect much nutrition.  Probably landfill.  

So I’ve spent the succeeding years and decades avoiding the dish, usually with success.  Whenever I DID have it, it was in a cafeteria setting, so no wonder…  (And besides it was always really “Cottage” pie, not made with genuinely wonderful lamb.)

(Note:  in the above photos: Local pastured lamb meat, sold as “lamb kebab meat”, so I’m not sure what portion of the lamb.  Traditional for meatloaf is the shoulder — simply find a lean cut.  Below that:  browned.  To the right:  chopped up even finer — and you can definitely do that from the get go!!!  I simply decided my original chunks were too big…)  

Somewhere in between  I learned the following details about shepherd’s pie:

  1. Authentic shepherd’s pie is made with lamb, not beef, at least if you want to hearken this back to Ireland.  The Irish back in the day were more apt to have money for lamb or mutton, than for meat from cattle.  They often reared their own sheep, too.   Um… the name includes the word, “shepherd”  – sheep-herder???   Duh.
  2. The proper name for the pie made from beef is “cottage pie” — although I wonder if “cowboy’s pie” could be a valid substitute?
  3. For St. Patrick’s Day, shepherd’s pie in Ireland is more traditional than corned beef and cabbage, which is an Irish-American development (but good in its own right).
  4. Most recently, I learned that the lamb (or mutton) for shepherd’s pie isn’t necessarily ground, but chopped up finely.  Recipes I have come across online that do this are using lamb shoulder.
  5. Yes, the other ingredients with the meat, under the potatoes, were things that the frugal Irish housewife had an abundance of in her kitchen (yes, the cooks were typically the housewives).
  6. According to Jamie Oliver, the very oldest shepherd’s pies had a layer of mashed potatoes at the bottom, up the sides of the pan, and of course on top of the filling.  You know, encased like a typical pie.
  7. And of course, the potato is a New World food, and the Irish took this item on like no tomorrow once it was available in the Old World, and since they only grew one variety, when the Irish Potato Famine came on, they were in trouble.  They never did take on New World corn in the same way, so I don’t include corn in this recipe.  (Well, unlike the college cafeteria, which usually had almost as much corn as potato in their unpalatable recipe…)


  1. Irish, shepherd's pie potato, lamb,recipe

    The veggies to cook up with the lamb. Here: celery, a small potato, lotsa onion, some garlic, a small turnip, and some parsnip.

So, having learned that the meat didn’t have to be ground (or could be very coarsely ground), I decided to experiment.  I mean, I DO like the ingredients this dish is supposed to have!  My first effort yielded way too much potato to filling — at least for modern sensibilities, although I suspect back in the day, it turned out rather closer to authentic considering the availability of the other ingredients.  Just add more potato surroundings than filling…   This dish is definitely adaptable to quantities!

lamb, potato, recipe, shepherd's pie

The innards of the shepherd’s pie, complete with lots of rosemary, sauteing away! Hey, it’s LAMB crying out for rosemary!

I riffed on recipes from a couple of reliable sources online:  Jamie Oliver actually has two or three different recipes; and Kenji from Serious Eats provides another.   The links are at bottom.

Prep time: 20 minutes.
Cooking time: About an hour and a half.
Rest time:  10 minutes or so to cool down.
Serves:  Four.

Shepherd’s Pie

  • 1.25 pounds lean lamb meat, shoulder meat preferred.  Mince with scissors or a good knife.
  • a touch of your favorite healthy cooking oil.
  • 1 small potato (preferably a “golden” variety), diced fine — about 1/4 inch cubes.  You don’t have to peel this one.
  • 1 small turnip, cleaned up, diced fine — about 1/4 inch cubes.
  • 2 stalks celery, diced fine.  
  • 2 medium parsnips, skin removed, and diced fine.
  • 1 small/medium onion, diced.
  • 2 large cloves garlic, minced.
  • 2-3 cups low sodium vegetable broth.
  • Several sprigs of fresh rosemary, remove stems.
  • Dried oregano and thyme, about 1/4 teaspoon or so apiece.
  • Salt and pepper to taste.
  • 1.25 pounds Yukon Gold potatoes (or another Golden variety), peeled. 
  • 1 tablespoon butter.

Brown the meat in a little oil, say five to eight minutes.  Use a large skillet….

Add in all the veggies and most of the seasonings (not the rosemary, the additional potatoes; nor the cream or butter.

Simmer and saute for around 5-8 minutes longer.  The onions should be translucent, and the potato and turnip somewhat soft.  (You can always add that celery later in this process if you want it to have more crunch — I suspect back in olden days in Ireland this may not have been a consideration.

Add in the broth, and seasonings.  Simmer on low for about an hour, uncovered, stirring occasionally.

The peeled potatoes – roughly quarter (or more) and bring to a boil in a pot with water to cover, reduce heat, and allow to simmer for about 40 minutes.

Pre-heat the oven to 375F.

Remove the potatoes from the heat, drain, and mash with the cream, butter, and salt.

In a meatloaf pan or small square casserole dish, lay out a layer of potato, reserving some for on top.  Over the bottom potato layer, spread the stewed veggie/lamb mixture, avoiding excess liquid, if any.

Over the top, spread out the rest of the potato mixture, covering the top completely.

Bake for 35 minutes — cover it, but if you want some crispy potato tops, remove cover halfway through the baking.  Allow to rest for ten.

Feel free to change out the lamb for beef (cottage pie) or for poultry (henhouse pie, to coin a new one…), or for pork (swineherd’s pie?) if you choose.  If you can find mutton — I haven’t found mutton since spending three summers in Scotland back in my high school days in the 70’s — try that!  Mutton will have a stronger flavor, but I remember liking it.  (Then again, I also really like haggis…)

For a vegetarian version, I’d be tempted to try tempeh pie!  Crumble the tempeh before you begin.  Tofu would be awfully bland and textureless.

Serve with:  Well, you might want to try my St Paddy’s cabbage dish from three years ago.

Oh, and by happenstance, it looks like I’ll be posting this on Pi Day!!  That would be 3(March).14(day)16(year).

(Or so I thought… I didn’t get the chance to hit the Publish button until today!  Two days late, but not late for a tasty St. Patrick’s dinner.)

lamb, shepherd's pie, potato, recipe, irish

Finally found a shepherd’s pie worth making and eating!


Serious Eats – Irish Shepherd’s Pie (one of my absolute favorite places to hunt down WHY food is best cooked a certain way, or not!).  While I love America’s Test Kitchen for much of the stuff they’ve done, they really don’t have international foods down in the best way — and I consider this dish an item from international cuisine.  Because, yeah… LAMB.

 Jamie Oliver’s Shepherd’s Pie, Take 1.  Irish infused…  shoulder meat from lamb.

Jamie Oliver’s Shepherd’s Pie, Take 2.  This one with the potato all the way around.

Oh.  On the menu for lunch at work this week for Paddy’s Day.  “Irish cottage pie (with lamb)”.   GRRRR!!!  I mean, what gives?    Whatever, I’ll be safest bringing my own lunch in, anyway.

Added to:  Real Food Friday Link Party, Fiesta Friday Link Party,







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