Omelettesques

These are like what would come out if an omelette and a frittata got together and laid an egg. Thick, with lots of ingredients mixed right into the egg.

Eggs (3 large for one huge serving or more if serving to multiple people)
Cream (~1 tbsp)
Cheese, shredded (Cheddar is ideal, but almost anything would work)
Salt
Pepper
Paprika
Onion Powder

PICK AND CHOOSE:
Onions
Green Onions
Red Pepper
Meat (Sausage, Ham, Bacon, Chicken, etc)
Broccoli, cooked
Hashbrowns, cooked
Mushrooms, cooked
Tomatoes, diced
Leeks
Chili Powder
Leftovers?

Whip the eggs and cream together. Then add the rest of your ingredients and flavourings and whip briefly again. Pour quickly into a lightly oiled non-stick pan preheated on medium heat. Once the mixture has landed, it cannot be moved. Add a lid to the pan and cook until you see that the sides have browned. Now you need to flip the omelette, which can be a delicate procedure. Try using two flippers. Good luck. Once the other side has cooked, simply turn the pan upside-down over a plate. Serve with ketchup, if you like.

Shepherd’s Pie

Ground Beef AND/OR Lamb (1.5-2 lbs)
Onion (1 medium, minced)
Carrots (2 medium, minced in food processor)
Garlic (4 large cloves, minced or pressed)
Ketchup (2 tbsps)
Flour (1/4 cup)
Worcestershire Sauce (2 tsps)
Frozen Peas (1/2 cup or more)
Canned Corn (1 can) OR Frozen Corn
Russet Potatoes (4 medium, cubed)
Heavy Cream (1/2 cup)
Cheddar Cheese (shredded)
Butter (2 tbsps)
Green Onions
Chives
Paprika
Parsley
Thyme
Rosemary
Salt
Pepper

Brown the ground beef in a skillet, breaking up the meat, until the meat is cooked. Set the meat aside. Keep some of the fat in the pan.

Meanwhile, get the water boiling for the potatoes. Add salt to the water. Bring to a boil then simmer until the potatoes are tender.

Saute the onions, carrots, and salt in the rendered fat until soft. Add in the garlic, ketchup, and flour. Stir in the Worcestershire sauce, your choice of herbs, and green onions and cook until the mixture has thickened and the flour has absorbed, about 2 minutes. Turn of the heat and add the frozen peas and season with salt and pepper. Pat the meat in a layer of a casserole or baking dish. If you like a thick layer of meat, use a casserole; if you like a thinner layer, use a baking dish or roasting pan.

Now you need to mash the potatoes. Drain them and mash them, with or without skins–your preference. I used a potato ricer, because that produces the best result. Stir in butter, cream, salt, pepper, and chives until the potatoes are the desired consistency.

Over the layer of meat in the dish, add a layer of corn one kernel thick. Then carefully dollop mashed potatoes onto the dish and spread with a spatula. Sprinkle top with cheddar and paprika.

Bake at 450 until the edges are bubbling and browning for about 30 minutes.

Sweet Potato Ravioli with Walnut Sauce

Filling:
Sweet Potato (2 medium)
Russet Potato (1 medium)
Butter (2 tbsps)
Salt
Pepper
Parmesan (3/4 cup)
Parsley
Walnuts, toasted, minced (1/2 cup)

Sauce:
Butter (3 tbsps)
Shallot, minced (1 small)
Garlic, minced (3 cloves)
Walnuts, toasted, chopped (3 tbsps)
Cream (1 cup)
Parmesan (3/4 cup)
Parsley
Salt (1 tbsp)
Pepper

Ravioli:
Egg (White or Beaten)
Wonton Wrappers (or homemade pasta)

Preheat oven to 375F. Pierce potatoes with fork. Bake 50-60 minutes or until completely tender.

Break potatoes in half and set one half down in ricer, flesh side down. Press potato through ricer into medium bowl; remove and discard skin. Repeat until all potatoes have been riced. Add butter, salt, pepper, cheese, parsley, and walnuts and mix well.

To prepare sauce, melt butter in saucepan over medium-high heat. Add shallet; saute 3 minutes. Add garlic and saute an additional 2 minutes. Stir in walnuts and saute 1 minute. Pour in cream and reduce heat to low, simmering for 4 minutes. Stir in cheese, parsley, salt and pepper.

To make ravioli, fill each wonton wrapper with 1 teaspoon filling, brush all sides with egg, and close sides to form a triangle. Use tines of fork to press edges of ravioli together to seal, making sure there are no air pockets. This process takes a while because you’ll be making enough raviolis for about 6 meals. Grab a partner to help speed up this part.

Fill large pot with water, add 1 tablespoon salt, and bring to a boil. Cook ravioli for 1 minute if you used wonton wrappers or 2 minutes for homemade pasta. Use slotted spoon to remove ravioli from water. Divide evenly among plates; spoon sauce over each portion.

Taken from: Michele Anna Jordan’s Lotsa Pasta

Wolfgang Puck’s Hearty Potato & Cheddar with Bacon Soup

Bacon, chopped (1/4 lb)
Butter (1/4 cup)
Leeks, chopped (2 small)
Onion, diced (1 large)
Carrot, peeled, chopped
Garlic, minced (1 clove)
Flour (1/2 cup)
Chicken Broth (6 cups)
Russet Potatoes, peeled, cut into 1/2 inch cubes (3 lbs)
Sharp Cheddar, grated (1 lb)
Salt (1/3 tsp)
Pepper (1/4 tsp)
Whipping Cream (1 cup)

In a large saucepan cook bacon over medium-high heat until crisp. Remove with slotted spoon, set aside. Drain all but 1 tablespoon drippings. Add butter and melt.

Add leeks, onion, carrots and garlic and cook for 5 minutes. Stir in flour. Gradually stir in chicken broth.

Add potatoes. Bring to a boil. Reduce heat, cook partially covered for 15 minutes or until potatoes are tender.

Place cheese in a large mixing bowl. Stir in about a quarter of the hot soup, mixing until smooth. Return cheese mixture to saucepan.

Gradually stir in heavy cream, salt and ground pepper. Continue to heat soup until almost boiling.

Taken from: http://www.wolfgangpuck.com/recipes/view/4063/Hearty-Potato—Cheddar-with-Bacon-Soup