...only on a Tuesday - Elk Shepard's Pie

Tuesdays are the days I get to play "epicurean". This is because my days off are Tuesdays and Sundays, the latter of which I spend catching up on rest with my hubby (aka The Hubs) trying to do as little as possible. So that leaves Tuesday as my day to clean the house, grocery shop, run errands quick as I can in the morning (all the while fitting in The View and Ellen) so that I can leave ample time in the afternoon to try a new recipe (or two or three) and make a delicious meal for The Hubs and I!

I figured being as this is my first "...Only on a Tuesday" post, I would humour myself with a little history lesson in the evolution of an increasingly popular "foodie" word...


http://en.wikipedia.org/wiki/Epicurus
"Epicurus (Greek: Ἐπίκουρος, Epikouros, "ally, comrade"; Samos, 341 BCE – Athens, 270 BCE; 72 years) was an ancient Greek philosopher and the founder of the school of philosophy called Epicureanism. Only a few fragments and letters remain of Epicurus's 300 written works. Much of what is known about Epicurean philosophy derives from later followers and commentators.

For Epicurus, the purpose of philosophy was to attain the happy, tranquil life, characterized by ataraxia, peace and freedom from fear, and aponia, the absence of pain, and by living a self-sufficient life surrounded by friends. He taught that pleasure and pain are the measures of what is good and evil, that death is the end of the body and the soul and should therefore not be feared, that the gods do not reward or punish humans, that the universe is infinite and eternal, and that events in the world are ultimately based on the motions and interactions of atoms moving in empty space."

http://www.thefreedictionary.com/epicurean
ep·i·cu·re·an (p-ky-rn, -kyr-)
adj.
1. Devoted to the pursuit of sensual pleasure, especially to the enjoyment of good food and comfort.
2. Suited to the tastes of an epicure: an epicurean repast.
3. Epicurean Of or relating to Epicurus or Epicureanism.
n.
1. A devotee to sensuous and luxurious living; an epicure.
2. Epicurean A follower of Epicurus.

http://wiki.answers.com/Q/What_is_the_definition_of_epicurious
It's a made-up word, from a mashup of "epicure" and "curious".
Epicurious is a website giving information on food, wine and restaurants. The name is a mix of epicure, a person with discriminating tastes in food or wine, and curious. It is a pun based on the name of the Greek philosopher Epicurus, the origin of the word epicure.











Today's Epicurean Adventure was my own take on a Shepard's Pie and a Simple Mortar and Pestle Spinach Salad! Read below for my personalized recipes!

For the Shepard's Pie I was inspired by both this past Sunday's leftover Candied Sweet Potatoe's and the Organic Ground Elk Meat I knew was waiting for me at my favorite butcher shop (see last post for details!).
Recipe
- left over bite sized candied yams in their juices (brown sugar and white balsamic glaze, dash of cinammon and nutmeg)
- russet potatoe chopped into bite sized pieces, blanched
- diced white onion
- diced organic carrots, blanched
- minced organic garlic
- ground elk meat
- sea salt & pepper
- grapeseed oil
- a few greens from the tops of the carrots, roughly chopped
- dash of tamari and even less worcestershire sauce
- puff pastry
- individual sized pie pans

First I sauteed the onions, garlic and carrots then added the elk meat and cooked until the meat was no longer pink (season with salt and pepper). While the meat was cooking through I rolled out my pastry and lined it into the pie pans. These were placed in the freezer until they were ready to be used. As the meat was finishing I added a dash of tamari for some great umami flavor and a quick spritz of worcestershire sauce (not too much because it can be really overpowering), then quickly tossed in the carrot greens for an earthy touch. I transferred the meat to a seperate bowl and used the leftover oil and liquid to flavor the leftover sweet potatoe and russet potatoe (season with salt and pepper). I tossed these in the pan while reducing all the liquid down to a thick glaze, then stuck it underneath a 500 degree broiler until the corners of veg turned dark and started to get sticky.

From this point all I had to do was add the meat to the pie pans and top with the potatoes, pop in the oven that had rested back to 400 degrees and bake until the pastry puffed up and turned all golden brown! Mmm Mmm!

While the pies were in the oven I took a few quick minutes to throw together my "best ever" Mortar and Pestle Spinach Salad!
Recipe
- fresh washed organic spinach
- prosciutto
- havarti
- organic apple slices (optional)
- organic EVOO
- grainy dijon
- white balsamic vinegar
- organic garlic
- sea salt & pepper

I chopped the prosciutto into small bits and did the same with the havarti. Then using the mortar and pestle (where I give the dressing it's name) I put in one small clove of garlic, a pinch of salt and pepper, and a few drops of EVOO. I used the pestle to grind up the garlic into a near paste. Then I added a teaspoon of dijon, a dash of white balsamic and another glug of EVOO. Mixed again with the pestle until the djion emulsified then voila! Best EVER salad dressing! I tossed it all together in the plastic container the spinach came in (to save dishes...aah?).

In the last few minutes of baking, I also whisked up a quick gravy for the Shepard's Pie using the remaining oil and sticky bits of the same pan I used for the meat and the potatoes. With the oil heated I added a few teaspoons of flour, blended it with the oil and then whisked in some beef stock until it was well blended (seasoned with salt and pepper). Delish! A bit sweet from the glaze, a bit salty from the stock, and bit warm and comforting like a good gravy does!

Now that's an umami dinner that'll warm the soul on the last blustery day of summer. And leftovers too!