Certain dinner options always seem to inspire comments and applause from the Freedom crew. As promised, here are the recipes from my current Dinner Honor Roll:
Fettuccini with Smoked Salmon, Shepherd's Pie, and Cheesey Potatoes with Ham.
Note: these recipes are written as I would prepare them for serving on board. You may want to make adjustments in quantities when serving your family.
Fettuccini with Smoked Salmon in Garlic Dill Sauce (adapted from Main Line Classics II)
--serves 8 Hungry Crew Members
2 lbs Fettuccini, break pieces in half
12 ounces thinly sliced smoked salmon, cut into 1/3x2-inch strips
1 red bell pepper, cut into 2inch strips
1 small red onion, thinly sliced
3-4 handfulls of baby spinach leaves
Garlic Dill Sauce (see below)
Prepare Garlic Dill Sauce
Cook Fettuccini in salted boiling water until al dente, drain. Reserve 1/2 cup of cooking water.
Set aside a few strips of salmon, pepper and onion
Combine hot fettuccini, reserved water, Garlic Dill Sauce, baby spinach and remaining salmon,red pepper, red onion in large bowl. Stir to combine.
Top with reseved salmon, pepper and onion.
Garlic Dill Sauce1 cup heavy cream
8 cloves of garlic, crushed
1/2 cup fresh lemon juice
1 1/2 cups extra virgin olive oil
3 Tablespoons minced fresh dill (or 1 1/2teaspoon dried)
6 Tablespoons chopped fresh parsley
Salt and Pepper to taste
Bring cream to a boil in saucepan, add garlic and simmer for 15 minutes or until reduced to 1/2 cup.
Let cool a bit, then puree in blender.
Add lemon juice and olive oil in a fine stream, processing constatntly until smooth.
Add remaining ingredients. Process until blended.
Shepherd's Pie (adapted from Gourmet Magazine -RIP)
A classic. I like it with ground lamb, but if you don't, or you have non-lamb eaters at your table, beef makes a fine substitute. The original recipe calls for baking the potatoes, scooping out the potato meat and mashing it , filling the empty skins with the lamb mixture and topping with the potatoes. That makes for a beautiful presentation, but more work. This version is a bit less time consuming and adapts itself well to the race course or your dinner table.
8 russet Potatoes
6 Tablespoons Butter, softened
3 Large Eggs
6 large Carrots, cut into 1/4 inch dice
2 large Onions, chopped
3 T Olive Oil
3 large Garlic Cloves, minced
3 lbs Ground Lamb (or beef)
3 T Corn Starch
24 ounces Beef Broth
6 Tablespoons Worcestershire Sauce
2 large Tomatoes, chopped
2 Tablespoons crumbled dried Rosemary (or to taste)
1/2 teaspoon dried Hot Pepper Flakes (or to taste)
3 Cups Frozen Peas
3/4 Cup Chopped Parsley
2 large Egg Yolks
Dice and boil potatoes until soft. ( I like to leave the skins on, but if you don't go ahead and peel 'em!)
Mash or whip with butter and eggs.
Add salt and pepper to taste
Saute Carrots and Onions in olive oil.
Add Garlic and Lamb, cook until lamb is no longer pink.
Whisk together the Cornstarch, Broth, and Worcestershire.
Add liquid to the lamb mixture, stir.
Add Tomatoes, Pepper Flakes, Rosemary.
Cook for 5-8 minutes, then add Peas and Parsley.
Place meat mixture in casserole dish.
Cover with Potatoes.
Beat Egg Yolks and brush over potatoes.
Bake at 400 for 20-30 minutes until potatoes begin to brown.
Cheesey Potatoes with Ham
-- with ham serves 8 hungry crew members as main course, without ham serves 12 as a side dish
This dish is served under many names: Company Potatoes, Sin Potatoes and Funeral Potatoes. Call them what you will, they are delicious. A great use for left-over ham. Add a layer of green beans underneath and you have a one dish meal. Omit the ham and they make a terrific side dish for your Holiday Table, next Pot Luck or post-Funeral Reception.
32 oz bag frozen Hash Browns (shredded or cubed)
2 (10 3/4 oz) cans Cream of Chicken Soup (regular or low fat/sodium)
2 cups Sour Cream (regular or low fat)
1 1/2 cups grated Cheddar Cheese ( I grate my own -- pre-shredded cheese has all sorts of additives)
1/2 cup chopped green onion -- just the green part
2 cups finely crushed Corn Flakes
2 Tablespoons butter, melted
Grease a 9x12 baking dish, preheat oven to 350.
In large bowl combine Soup, Sour Cream, Cheese, and Onions. Some people also add 6 Tablespoons of melted butter here -- I don't, but feel free....)
Gently fold Hash Browns and Ham (if using) into mixture.
Pour mixture into prepared pan.
Combine crushed Corn Flakes and 2 Tablespoons melted Butter. Sprinkle on top of potato mixture. Don't skip this layer, you need the crunch.
Bake 30 minutes if using shredded potatoes, 50 minutes if using cubed potatoes.
Enjoy Afloat or At Home.......