It was an interesting evening for Downton Abbey fans in America. In some homes there was stiff competition for control of the remote as the Super Bowl was being broadcast at the same time. Greasy Super Bowl food competed with dainty Downton appetizers in many kitchens. For those conflicted about which to watch there was a brief window of opportunity for football fans to catch a bit of Downton during the power outage in New Orleans. It was a good episode, as Downton recovers from tragic loss. Let others focus on other plot elements of S3 E5 and 6, I am still not quite ready to talk about it, particularly with fans who are still catching up.
As you recall last week there were terrible kitchen tragedies that rattled both experienced and novice cooks alike. I am still a bit shaken, quite frankly. But this week we see the healing process begin. Human nature is such that while we need time to grieve for the burnt kidney souffle, we have to pick ourselves up and carry on. We can blame whomever we wish, but in the end, when we seek solace, comfort and instruction from those around us, we can re-build our lives.
Ethel, to her credit, realizes that she needs help and recruits Mrs. Patmore to help prepare luncheon for the Crawley “girls”. Mrs. Patmore supplies her with recipes that really are quick easy to cook. As Mrs. Patmore so delicately put it: “anyone with use of their limbs can cook a salmon mousse” Here is a salmon mousse recipe I use for a lovely pinwheel tea sandwich.
With instruction and the use of an alarm clock to keep track of when things need to come out of the oven, she picks herself up and grows strong in her determination to carry on.
Isobel was surprised to smell cooking in her house and was quite impressed with the result of Ethel’s efforts. The meal was topped off with a lovely charlotte russe. I hope you like my lower fat Strawberry Charlotte Russe which replaces half of the cream with yogurt.
As life brings setbacks and failures, you never forget your first well-prepared meal, and neither will your surprised friends and family. It helps build confidence and inner strength.
Yes, this episode helped with the healing process, although I still feel that some comfort food is still in order.
Shepherd’s Pie and Cottage Pie
Long winters and sad Downton storylines call for comforting servant’s hall food. Shepherd’s Pie is a simple dish made of minced lamb or mutton, topped with mashed potatoes. When beef is used it is properly called cottage pie. It dates back to the 1800s, originating in the sheep-raising areas of northern England and Scotland, when frugal housewives sought creative ways to “makeover” cooked meat, marking the acceptance of potatoes as a food source for humans. We do have to give credit to Antoine-Augustin Parmentier, for his tireless efforts to elevate the humble potato from the hog trough to the dining room table outside of Ireland. This is one of those dishes that is regionalized so that it can be as basic as meat, onions and potatoes, but feel free to you customize to the tastes of fellow servants in your Abbey, using vegetables that you have on hand. I have lightened up the dish with lean meats and non-fat yogurt in the potatoes.
Satisfying Shepherd’s Pie (Cottage Pie)
Ingredients
- 1 lb. ground round lamb, mutton, or lean ground beef
- 1 large onion chopped
- 1 cup carrots finely chopped
- 1 cup parsnips finely chopped (optional)
- ½ cup beef stock
- 1 tbsp. Worcestershire sauce
- 1 tsp. thyme
- 1 cup frozen peas
- 3-6 cups mashed potatoes
- 3-6 cups mashed sweet potatoes (optional)
Instructions
- Preheat to 400°F and grease an 8 x 10 inch baking dish.
- Sauté onions, carrots, and parsnips in a small amount of vegetable oil over medium heat until tender.
- Add the ground meat and sauté until no pink remains. Next add the thyme, Worcestershire Sauce, and season with salt and freshly ground pepper.
- Add the beef stock and cook, uncovered, over low heat for about 10minutes, adding more stock as necessary to keep moist.
- Add the frozen peas, and spread the mixture evenly in the baking dish.
- Add the mashed potatoes on top of the mixture. For a special treat, fill a large pastry bag with a fluted end and pipe the potatoes on top of the meat, but be sure your potatoes are well mashed or the lumps will clog your piping tube.
- Place the piping bag in a tall flower vase to help you fill it.
- Bake for 30 minutes or until the potatoes are lightly browned.
Notes
Best Healthy Mashed Potatoes
Equipment
Ingredients
- 4 pounds potatoes Yukon Gold are best
- 1 clove garlic peeled
- ¼ cup chicken stock warmed
- 1 cup milk or cream, heated
- 1/4 cup unsalted butter
Instructions
- Scrub, peel potatoes and quarter the potatoes, trying to keep all the same size so they all cook at the same time. Place in a pot of cold water, then remove the water and refill the pot to remove extra starch, filling the pot until the potatoes are just covered.
- Set the pot on medium-high heat and cook uncovered until you can easily pierce with a fork, about 20 minutes. Strain the water from the potatoes, retaining the water if you have a need for potato water. Leave the potatoes in the pot.
- If mashing by hand, add the butter and start mashing then slowly add the warmed stock and milk until you get the right consistency for you.If you use a potato ricer, rice the potatoes first and then add the wet ingredients.
- Season with salt and pepper, and serve.
Best Healthy Mashed Potatoes
Equipment
Ingredients
- 4 pounds potatoes Yukon Gold are best
- 1 clove garlic peeled
- ¼ cup chicken stock warmed
- 1 cup milk or cream, heated
- 1/4 cup unsalted butter
Instructions
- Scrub, peel potatoes and quarter the potatoes, trying to keep all the same size so they all cook at the same time. Place in a pot of cold water, then remove the water and refill the pot to remove extra starch, filling the pot until the potatoes are just covered.
- Set the pot on medium-high heat and cook uncovered until you can easily pierce with a fork, about 20 minutes. Strain the water from the potatoes, retaining the water if you have a need for potato water. Leave the potatoes in the pot.
- If mashing by hand, add the butter and start mashing then slowly add the warmed stock and milk until you get the right consistency for you.If you use a potato ricer, rice the potatoes first and then add the wet ingredients.
- Season with salt and pepper, and serve.