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Now I'll have to scavenge up a new farm.
But to add to your distinction between Shepherd's and Cottage, I will add Cumberland Pie, which is basically a cottage pie with grated cheese added on top of the mashed potato.
Over here, I have been experimenting with the tomatilloes I have in the greenhouse. They are completely unknown this side of the Atlantic, but seem to grow well here now we have warmer summers. Last weekend I tried a recipe from Epicurious for Salmon with Tomatillo Coulis, which I served with new potatoes. It was absolutely delicious! Inspired me to make a chicken stew with sweet potato and tomatillo sauce, which I served over rice, which was also good. Can anyone suggest a good/easy way of freezing my excess?
yield: Makes about 1 cup
17 to 20 (2- to 3-inch-long) prik haeng (dried hot red chiles), halved and seeds discarded
4 teaspoons coriander seeds
2 fresh lemongrass stalks, 1 or 2 outer leaves discarded (or use reserved bottoms from iced lemongrass tea, page 160)
1 teaspoon whole black peppercorns
4 teaspoons finely chopped peeled fresh or thawed frozen greater galangal (sometimes called kha)
6 (4-inch-long) fresh or frozen Kaffir lime leaves (sometimes called bai makroot), finely chopped
2 tablespoons chopped fresh cilantro roots or stems
5 small shallots, chopped (6 tablespoons)
1/4 cup chopped garlic
15 to 20 (1-inch-long) red prik kii noo (fresh bird's-eye chiles) or serrano chiles, finely chopped
2 teaspoons ga-pi (Thai shrimp paste)
1/2 teaspoon salt
Special equipment: a large (2-cup) mortar and pestle (preferably granite) or a mini food processor
Cut dried chiles into 1/4-inch pieces with kitchen shears and soak in warm water until softened, about 20 minutes. Drain well in a sieve.
While chiles soak, toast coriander in a dry small heavy skillet over moderate heat, shaking skillet, until fragrant, 3 to 4 minutes, then cool. Thinly slice lower 6 inches of lemongrass stalks and finely chop.
Finely grind coriander and peppercorns with mortar and pestle (or in mini food processor), about 2 minutes, then toss together with lemongrass, galangal, lime leaves, cilantro, shallot, garlic, fresh chiles, and soaked dried chiles in a bowl. Pound mixture in 3 batches with mortar and pestle until a fairly smooth paste is formed, 8 to 10 minutes per batch, transferring to cleaned bowl. (If using food processor, add about 1 1/2 tablespoons water per batch.) Return all of curry paste to mortar, then add shrimp paste and salt and pound (or pulse) until combined well, about 1 minute.
yield: Serves 2; can be doubled
Spoon this over rice noodles or linguine, and have a crisp coleslaw of bean sprouts, shredded cabbage and slivered red bell pepper alongside.
2 skinless boneless chicken breast halves, cut crosswise into 1/2-inch-thick slices
1 tablespoon Thai red curry paste or 2 tablespoons chili-garlic sauce
3 tablespoons vegetable oil
2 large Japanese eggplants, cut into 3/4-inch pieces
4 ounces green beans, trimmed, cut on diagonal into 1-inch pieces
1 cup canned unsweetened coconut milk
1/4 cup thinly sliced fresh basil
Stir chicken and curry paste in medium bowl to coat. Set aside. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add eggplant and green beans. Stir-fry until eggplant begins to soften, about 4 minutes. Add 1 tablespoon oil and chicken mixture to skillet. Stir-fry until chicken begins to brown, about 3 minutes. Add coconut milk; simmer until beans are tender, chicken is cooked through and sauce thickens slightly, about 3 minutes. Season with salt. Sprinkle with basil.
1 3/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. anise seeds
1/2 c. shortening or margarine
1 c. sugar
1/2 tsp. vanilla
Combine dry ingredients. In large bowl, cream shortening and add sugar, egg, and vanilla. Gradually blend in dry ingredients. Roll by tablespoons into balls and place on cookie sheet. Bake at 400 for 8-10 minutes.