Saturday, January 26, 2013

Dinner & A Movie Jan 26, 2013

It's not what's under a man's kilt that matters, it's what's in his heart!
I'm in a feisty mood today so I'm thinking I'll be watching Braveheart! I love this movie. As in really, really love it. When it came out in 1995, I went to see it 27 times in the theater. I know, I know. That's certifiable, but keep in mind ticket prices back then were actually reasonable and I hit A LOT of matinees. I was drawn by the allure of Scotland, the beauty of Mel Gibson (seriously, it was a thing), the pageantry of the period piece and the haunting soundtrack. It's still one I listen to on a weekly basis. When I'm writing a medieval book such as Knight of the Mist or His Lady Thief, I have it on constant repeat.

Even though it's a movie all about Scotland, I am NOT going to have haggis. Instead, I'll do a tasty shepherd's pie and serve it with a scrumptious endive and bleu cheese salad.

This recipe is from, which is one of my absolute favorite cooking sites ever. It's incredibly rich with recipes and tips and very easy to use. Check it out!

Shepherd's Pie
4 large potatoes, peeled and cubed
 1 tablespoon butter
 1 tablespoon finely chopped onion
 1/4 cup shredded Cheddar cheese
 salt and pepper to taste
 5 carrots, chopped
 1 tablespoon vegetable oil
 1 onion, chopped
 1 pound lean ground beef
 2 tablespoons all-purpose flour
 1 tablespoon ketchup
 3/4 cup beef broth
 1/4 cup shredded Cheddar cheese


Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
Bake in the preheated oven for 20 minutes, or until golden brown.

Endive & Bleu Cheese Salad

2 fresh endives, leaves peeled
2 tbs crumbled bleu cheese
3 tbs red wine vinegar
1 tbs olive oil
2 tbs shallot, minced
Salt & Pepper to taste

Mix red wine vinegar with olive oil, shallots and salt and pepper until well blended. Toss bleu cheese and endive then cover with vinaigrette.

Happy reading,