I first tasted this classic New England meal, appropriately enough, in the food hall of Harrod’s in London, many years ago. It was a revelation. It has a timeless wildness to it, that speaks of a life lived outdoors and long ago, and of the fireplace and hearth, the warmth of home in a rugged country. This is a meal created by rural working folks and those who hunted and labored in the outdoors and in the garden. The term “shepherd’s pie” did not appear until 1877 or so, and was essentially a meat pie with potato crust. But its origins are solidly within the Leekley family’s land of origin (we arrived in New Hampshire from Northern England in the 1820’s) and it connects us to our roots in England and Scotland. It is filled with tasty treats and savory nuggets, and is a delightful feast to enjoy with friends and family. We made this one from smoked lamb sausage, smoked pork kielbasa sausage, smoked turkey chunks and smoked duck breast. It’s crazy savory and umami wonderful with it’s own light gravy made from bone broths from previous meals. Just like making quiche and other elaborate pies, most of the work is in the preparation and planning for a Shepherd’s Pie. Most importantly is to accumulate flavorful reduced sauces and broths. We use meats from our favorite previously made meals like Duck Confit and Porcini Turkey Thighs, as well as roasted chicken and lamb. If possible, it’s important to have duck fat on hand – it’s magical – or some rich, left-over gravy. This is a wonderful meal to make in the days after a Holiday, using up all the leftovers. Also, this pie is best when using several different kinds of meat combined, like duck, turkey, fresh sausage and […]
Anyone who enters the fray about which region in America has the best Pulled Pork is in dangerous territory. Passions run high about BBQ and smoked meats, and from region to region, there is fierce competition. That being said, I’ll dive in anyway. I’ve always liked salty sour tangy flavors more than sweet, so I’m naturally drawn to the vinegar based marinades and rubs of Eastern North Carolina versus the sweeter stickier tomato based BBQ sauces of Kansas City or Texas.
Paella is the signature meal of Spain, a national pride, and yet almost no one fully agrees on what it is or how is should be made. It is a controversial meal for many reasons… starting with the simple fact that it is a huge shallow pan loaded down with complex and expensive ingredients which completely vary from home to home, town to town, restaurant to restaurant, and from region to region in Spain. Paella in Madrid is very different from that in Seville. But at the same time, like Bouillabaisse from France, Paella is a classic meal so identified with the soul of the country that it naturally comes laden with emotion, memory, tradition, pride, and a sensory longing for the authenticity of the time and place of one’s upbringing.
Tandoori turkey has been a part of our Thanksgiving family tradition for many years. We discovered this amazing recipe from Indian filmmaker Gurinder Chadha in the LA Times Food section. The smell of these exotic spices is always a sure sign in the Leekley home that the Holidays have begun. Originating 5000 years ago in the Indus River Valley, and later the Punjab region of India, traditional Tandoori cooking was done inside huge 5 to 6 foot high clay pots, which were buried in the ground with a charcoal or wood fire blazing inside, at the base of the pot itself. Tandoori pots are explosively fiery and hot, with smoke and flames belching out and the intense glowing heat sometimes reaching 900 degrees. The technique may be ancient, but the actual cooking technique is also very modern. The searing of the meat seals in the flavors and juices.