Well, this is it.

Split Pea Soup

8 - 10 cups of stock (I used chicken stock that I had on hand in

this case)

I used some fat from the Ham to saute the onion, celery and potato. After about 5 min. (once the onion is sweating) add minced garlic. Let saute for a few more minutes and add Ham Hock. Once the veggies and Ham Hock have melted down a little bit add in the Split Peas. Saute for just another minute then add the Stock and pepper sauce. Bring to a simmer and then check for seasoning. Simmer for 35 min. stirring regularly. Check to see if more stock is needed. After about 40 - 45 minutes the soup should start to take on a creamy quality. Once the Ham Hock is softened, slice off some of the additional meat off and keep in the soup. Allow to simmer for another 10 - 15 minutes and the soup should be perfect.

Here in Toronto it's cold. It's the middle of January and it's dark... and cold. Toronto used to be a swamp so it's damp... and dark... and cold! I'm not really selling the place right now, am I? In these times it's easy for my work addled brain to go on auto-pilot, making the same things over and over. I knew it was happening and that I needed a kick into gear; so I turned to my husband ;-) for inspiration (had you there for a second, didn't I?) Of course! I haven't made Shepherd's Pie in so long.

My first Shepherd's Pie was had at a church potluck as a kid. Not terribly memorable save for the fact that it was something that my Mom had never made, so I'd never seen such a thing before. It was your typical: grey gravy laden ground meet topped with a layer of peas, topped with a layer of mashed potatoes and then baked until it's crusty on top (or simply warm as the case may be). Well, that was it for me and Shepherd's Pie thank you very much... until I eyed this hybrid in a cookbook that we were given as a late wedding gift (the Naparima Girls High School Cookbook is a fantastic cookbook and has inspired my cooking both while I was living in Trinidad and since I've been back in Canada - check it out!). Now this 'Shepherd's Pie' looked a lot more appetizing to me and I've since made my own adaptations but at least the ball got rolling. It now remains a family favourite.


Shepherd's Pie

5 potatoes (I chop them into about 2 inch chunks - I keep the skins on for extra nutrition)

water for boiling

3/4 cup shredded old cheddar

2 tbsp butter

splash or two of milk

1 can or about 1 1/2 cups corn (or a mix of corn and peas)

about 1 lb of ground beef

half an onion, chopped

half cup chopped celery, pepper and zucchini

2 cloves garlic, chopped or pressed

beef bouillion or seasoning

2 tbsp Worcestershire Sauce

3 - 4 tbsp Ketchup

1 tbsp (depending on how hot it is you might want less or more ;-) Pepper Sauce

pinch of salt, oregano, marjoram, thyme, rosemary (anything else that you feel might go nicely)

Heat oven to 350 degrees F

In a large pot, boil potatoes until soft (about 5 - 7 minutes, depending on how small you chopped them). Once soft, remove from heat and mash (I use a potato masher) with the butter, milk and a dash of salt. Add 3/4 of the cheese while the potatoes are still warm.

In a oven safe pot (you could use a regular large pot and then later place it in a baking dish), saute the vegetable until soft in a little bit of olive oil. Once softened add in the ground beef and brown with the vegetables. Add the seasonings, bouillion, salt, herbs, Worcestershire, Ketchup, Pepper Sauce. Make sure that the mixture is quite wet (saucy that is ;-) and season to taste. Remove from heat and on top of the meat mixture, place the corn and/or peas. On top of the corn spoon the potatoes and spread evenly, smoothing it out. Sprinkle top with the remaining cheese and bake for about 35 - 40 min. until bubbling and golden on top.

Every once in a while something comes along that really surprises you. This recipe is one of those (pleasant) surprises. Quite a while ago - I think that it was as far back as September! - that I found this recipe hidden in the pages of the LCBO magazine 'Food and Drink'. Here, in Ontario, we have to obtain our liquor and/or wine through a government owned company. You cannot purchase alcohol at the grocery store, a convenience store or your local gas station. I know... it's a ridiculous, prudish system but it's the one we have to endure. The up side (and believe me, I'm grasping at straws here!) is the Food and Drink magazine. Check it out, there are definitely some gems to be found. I had told a friend ages ago that I would make these but then work got in the way and then Christmas - and who wants savory cookies at Christmas time?????
I absolutely love the idea of these cookies - the combination of sweet and savory totally works. The texture came out like a cross between a cakey(?) cookie and a scone, perfect for soup or chili but quite able to stand all on it's own (and trust me I actually downed enough of these to confidently tell you that). So, for me and for my dear friend who had to wait so long for these to come out of my oven....

Apple Cheddar Cookies

3/4 cup unsalted butter, softened
3/4 cup gran. sugar
2 eggs
1 large applc (Spartan/Empire works well, although I used whatever it was that I had frozen earlier this year) grated (I used finely chopped and it was fine)

pinch of salt