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So, with that, I decided to visit the local Tar-Jay and found a great Lodge Cast Iron skilletfor about $18.  It’s supposedly pre-seasoned but is definitely not dishwasher friendly. 

So, do any of you seasoned cast iron experts have any tips and tricks for those of us that are new to the Cast Iron Skillet club?

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I have to thank Sunny because not only was this the piece de resistance for Christmas Eve dinner (no Feast of Seven Fishes in this house – it would be Seven Potatoes – you know us Irish love potatoes *LOL*) but Sunny’s instructions here taught me the PROPER way to make mashed potatoes for Christmas dinner the next day.

I did however make a few substitutions, the main one being corn instead of zucchini but her recipe is so versatile that it allows for substitutions.  She wasn’t kidding when she said the gravy takes it to new levels because, quite frankly, it does.  Plus I was able to attempt some knowledge I learned from the movie Julie & Julia, specifically “Don’t crowd the mushrooms or they won’t brown“.  So daggone good.   Many thanks to Sunny for a killer recipe, one that will be in the tried & true file.

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Shepard’s Pie with Mushroom Onion Gravy

Recipe courtesy of Sunny Anderson

Ingredients:

• 2 pounds russet potatoes, washed, peeled and cut into chunks
• 1 clove garlic, smashed
• Salt
• 6 tablespoons butter
• 1/2 cup heavy cream
• Freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 1/2 pounds ground beef (85 percent lean)
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon cayenne pepper
• 2 tablespoons tomato paste
• 1/2 cup low-sodium beef stock
• 1/2 large onion, finely chopped
• 1 red bell pepper, julienned
• 2 zucchini, julienned  (I substituted corn)
• 2 carrots, peeled and grated
• 1 teaspoon Hungarian hot paprika, plus more for garnish (I substituted Smoked Paprika)
• 4 ounces Havarti cheese, grated  (I substituted Extra Sharp Cheddar Cheese)
  Mushroom Onion Gravy, recipe follows

Directions

1. Preheat oven to 375 degrees F.
2. In a medium saucepan, cover potatoes and crushed garlic with enough water to cover by 1-inch. Add some salt and bring to a boil over high heat, then reduce to medium-high and cook until fork tender, about 15 minutes. Drain potatoes, return to pot, and mash together with 3 tablespoons of the butter and the heavy cream. Season with salt and pepper, to taste, and set aside.
3. In a large pan on medium-high heat, combine 1 tablespoon butter and 1 tablespoon oil. When butter has melted, add beef, Worcestershire sauce, cayenne pepper and salt and pepper, to taste, and cook until meat is brown. Stir in tomato paste and saute for a few minutes. Add stock and bring to a simmer. Season and remove mixture to a bowl. In the same pan, add remaining butter and oil and saute onions until almost tender, then add red bell pepper, zucchini, carrots and paprika. Cook until tender, about 10 minutes. Remove from heat.
4. To assemble, in a 9 by 12-inch baking dish layer half of beef, pressing down to pack in, then sprinkle the cheese on evenly. Pour the remaining half of the beef over the cheese and press down. Next, add the sauteed vegetables and top with the mashed potatoes, spreading out with a spatula or the back of a spoon to even out and to form decorative peaks and valleys. Sprinkle top with paprika and bake for 30 minutes or until edges on potatoes turn golden brown.
5. Serve with Mushroom Onion Gravy.

Mushroom Onion Gravy:

• 1/2 large onion, chopped
• 8 ounces white button mushrooms, sliced
• 3 tablespoons oil
• 3 tablespoons all-purpose flour
• 1 cup red wine (As I don’t slip the pug anything cooked with wine and he hit me with sad eyes while cooking, I substituted beef stock**)
• 2 cups beef broth
• Salt and freshly ground black pepper

In a medium saucepan over medium heat, saute onions and mushrooms in oil until tender and mushrooms release their moisture, about 5 minutes.  (Remember – don’t crowd the mushrooms or they won’t brown) Add flour and stir to evenly coat. Slowly whisk in wine and then the broth. Simmer until thickened and season with salt and pepper, to taste.

**NOTE:  Before y’all (or Meowmix) slaps me for feeding the pug people food, he is slipped treats on occasion and he takes his title of “Sous Chef” seriously.  He can often be found watching Food Network during the day or stalking the oven & stove.  Wiggs fully endorses this recipe…

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Seriously, Food Network is going to be at the receiving end of a Come to Jesus chat from my wallet.  Between the Le Creuset, Vietri, Emile Henry, etc. that I lust after and adore, my wallet is ready to smack me to high heaven.  I mean, if you add up what this gal can spend in a year on just kitchen stuff and culinary exploits – well, we’re talking about a pair of Loubous – maybe more.

A year or so ago, I decided to add to my cookware collection with some stainless.  I was never a fan of the All Clad – I wanted something that looked different, chic and well, like it belonged in my kitchen.  So, after many an episode of Simply Delicioso, I realized that the chic cookware Ingrid Hoffman cooked with was, indeed, Calphalon – specifically the Contemporary Stainless line.  I bought my first piece a few months ago and loved it.  I’ve added to it bit by bit and have quite a few things on my wishlist.  However thanks to one Ms. Sunny Anderson and her Chicken & Waffles segment that aired this weekend, I realized that I want, need and MUST HAVE the Calphalon Contemporary Stainless Roaster Pan. I mean, I could roast a chicken myself and not have to run to the store for a rotisserie chicken.  It’s not just for holidays with a big turkey or ham – and economical.  Well, kind of.  Granted that I could get a pair of gorgeous nude “Paris” Black/White Ruffled Pumps for the same price as the pan but still – gorg. right?

Thankfully I have a 20% off coupon for Bed Bath & Beyond that might be put towards this lovely – well, after I’m done unpacking all my pots and pans for the kitchen…

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This year I was fortunate enough to take a quick jaunt to the sunny shores of South Beach to check out the Food Network’s South Beach Wine & Food Festival.  First of all, this was held ON the beach – and when I say ON the beach, it was right there on the gorgeous white sands with a backdrop of the gorgeous blue ocean.  The weather was beautiful, to say the least and it was so cool to drive into the city of Miami with banners of various Food Network personalities including Sunny Anderson, Ingrid Hoffman, the Neelys and Anne Burrell in addition to the standard Food Network crew like Bobby, Emeril, Tyler, Rachael and the Iron Chefs. 

Typically, I head to South Beach for Winter Music Conference and various music events.  This was my first time heading down to something that was part of my culinary passion and  I didn’t know what I would encounter.  I was excited for the demos and I was determined to get you all some fabulous recipes and pics.  FoodBuzz shared my excitement as I was selected to be part of this month’s 24, 24, 24 so I decided to take some of what I learned at SOBE and share it with you.

First of all, the one thing I heard echoed time and time again – cook from the heart.  If you don’t like a particular ingredient – don’t use it.  Recipes are suggestions and guidelines – but you can improvise where you see fit.  Also, Iron Chef Michael Symonhad some great tips – namely – DO NOT GET SUCKERED BY GADGETS.  Now I’m a gadget ho, that’s not up for debate.  When he said to toss the garlic press and the citrus squeezer – I winced.  According to him, a fork and a good chef’s knife is a staple in any good cook’s kitchen, I hated to admit it but he was correct.  I was cursing out Williams Sonoma under by breath for suckering me into that citrus reamer and the garlic mincer/slicer toy.  If I took a poll of all my culinary “gadgets” :::sigh:::I probably could get a swanky pair of Loubous.  However, I do like using the “gadgets” but I am determined to try to old school it more. 

Secondly, Iron Chef Cat Cora said during her demo that you can cook from the hip – namely if you have time to only do a little grilled shrimp or toss together a quick salad, then do it.  But when you do it, do it well the first time.  Also, cooking is often trial and error.  Sunny Anderson said that sometimes her best recipes are just whipped up in her kitchen – that woman is not afraid to get her culinary mojo on.   Finally, Rocco DiSpirito tossed it out there that not everyone can make a mean chicken stock and, sometimes, that chicken stock ”in a box” is really good.  Top Chef Hung who was just observing the demo concurred with Rocco’s opinion. 

Another theme that went through the event - great ingredients = great end product.  Iron Chef Symon said that when you cook, try to get the best ingredients that you can.  He said there is a reason why there is a $.40 lb chicken v. the $1.20 lb chicken.  He knows not everyone can afford the $1.20 lb chicken but if you can, use it.  You will have a better end product.  He also talked about his favorite must haves in a dish:  fat, acid, chilies and salt.  Salt brings out the flavor in everything so don’t be afraid to use it.  Again, it’s about trial and error.  Taste your dish as you go along – you’ll catch when the seasoning is just right.

During the demos, they had mirrors above the cooking stations and I thought it was cool to see how everything was laid out.  I took some pics of that for you all to see how sometimes it is just better to prep beforehand and have everything laid out.  They also had some book signings and various tastings so I’ll have to break that down in future posts.

So, for my FoodBuzz 24, 24, 24 dinner I decided to focus on some dishes created by three of my favorite Food Network chefs (and SOBE demo presenters):  Sunny Anderson, Ingrid Hoffman and Cat Cora and share them with my friends here in Orlando who didn’t get to make the trip. 

First up, Iron Chef Cat Cora’s Strawberry Arugula Saladfrom her cookbook, “Cooking From The Hip”.  I noticed that the recipe had some ingredients I did not have (i.e. White Balsamic Vinegar for one) but I decided to “cook from the hip” and improvise with a basic balasmic vinegar dressing and a dash of lemon and some blue cheese.  Delish.

I rarely host a soiree without a shrimp appetizer.  My Bampa always started off with shrimp cocktail and since I’ve been entertaining more, I followed suit.  This time, I decided to give Sunny Anderson’s No Fuss Peel n’ Eat Shrimp a try.  She did it at her demo. I think my Bampa would agree that the standard shrimp cocktail MUST be replaced with this.  I have to confess that while I’m an Old Bay Seasoning novice, I am officially a convert.  So much flavor was in the shrimp and the recipe couldn’t have been simpler.  Roast some deveined peel on shrimp with 1 tbsp. of Old Bay and 1 1/2 tbsp. of vegetable oil at 350 for 10-12 minutes and that’s it.  You will be the rock star of the kitchen, trust.

Sadly, while I did miss Ingrid’s demo, I had a minute to chat with her during her book signing.  What you see on the tv screen is reflective of her personality.  She’s a trip – very warm and personable.  I decided to go for the shock value and try her “Pollo Pendejo” aka Foolproof Chicken or Idiot Chicken.  I’ll post the recipe this week and this dish is being added to repertoire.   It’s boneless skinless chicken breast marinated in some worcestershire sauce and adobo and then cooked with some mushrooms, onions, garlic and beer.  Per her suggestion in the recipe, I served it over buttered noodles.  Soooo flippin’ good.

All in all, it was a great success and I feel that going to SOBE blessed me with so much culinary inspiration.  I got to meet some amazing people such as Sunny, Ingrid, Jacob from FNAddict, Rocco and others which was a bonus to everything I got to see.  I even picked up some goodies for y’all which I’ll share over the month of March.   Next year’s event will be more than a day trip, that’s for sure.   

Here are some pics so you can enjoy the trip with me.

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Tomorrow I’m headed down to sunny South Beach for the 2009 Food Network’s South Beach Food & Wine Festival.  Granted, I’m crazy tired from the daily grind but when a gal hears that some of her fave personalities (and bloggers) will be in the area, well then – one needs to go.

Sadly, one of my fave chefs/blogger buds, Bren won’t be attending this year (girl – you better be going to the NY event!) but, don’t worry B. – I’ll be texting from the stands.

I pinky swore that I’d take pics and, don’t worry – I’m armed with cameras, cell phone, etc.  I plan on catching as many of the chef demos as I can.  Tomorrow they have:  Sunny Anderson, Ingrid Hoffman, Michael Symon, Marcus Samuelsson, Anne Burrell, Morimoto, Tyler Florence, the Neelys, Cat Cora, Paula Dean, Bobby Flay etc. etc.  As quite a few of these peeps are on my Tivo on the regular, I’m going to be bouncing from stage to stage.  However, as Bobby Flay is closing the show – I don’t know if I can catch his demo however, I will try (if time allows.  Sadly, I still have a 4 hour drive back and have to be home Sun. night… :::sigh:::)   Somehow, I also need to hit up those tents too to give you the inside scoop.  So, the stilettos are NOT going with – those can be saved for another day.

If you want to catch some great pics and updated intel, check out  Sunny Anderson’s blog (she’s got some great backstage shots) and Jacob over at Food Network Addict.

Can’t wait – talk to y’all on Monday!!!

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Sunny’s gonna be all over the TV and Radio dial doing some major media and hitting one of the top of the line morning shows – Good Morning America – TOMORROW, Friday, July 4th. Make sure to tune in and, if you are in NYC, drop by and say hello!

Also, Cooking For Real starts the second season this Sunday at 10:30 a.m. and, the new show, How Did That Get on My Plate has a preview ep on Sunday night, July 6th at 11 p.m. followed by its’ show premiere on Monday, July 7th at 9:30 p.m. Set your TiVo!

Much congrats to Sunny!

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