Menu: PTBM casserole; Tarty Chard; garlic mashed potatoes
Creators of deliciousness: FFB and GF
Way back, when TB was still a regular at MNDs, we had the Vegetarian substitute take the prize for best tasting piece of meal. So it was decided to put our heads together and see if we could get the same taste fusion but using meat. The original inspiration for this dish was the can of mushroom soup over pork chops in the oven from my childhood. I don’t buy a lot of canned soup anymore and it’s pretty easy to make a cream sauce.
This time around we got local free range and mostly hormone free ground pork and turkey for similar prices to the large processed ground products in our chain grocery. The local source meat was from the Root Cellar. Due to our onion free member the meat was browned with soy and Worcestershire sauce and minced garlic. We were going to use a leek in there but we forgot it.
GF and I decided to make a rue and seasoned the whipping cream while whisking it and waiting for it to thicken. Because I like the taste of pan browned mushrooms and I didn’t want the excess moisture they got precooked with butter. Also because the vegetarian dish made previously was so good, GF brought some black beans from her freezer to help us get similar flavours into the mix. When I make this dinner again, I will use my garlic mashed potatoes on top like a shepherd’s pie and have a one pot supper.
With all the potatoes and cream based sauce the tarty chard balanced our plates out with a healthy green.
We are messing with our schedule by teaming up on cooking responsibilities but it has been nice sharing the costs and cooking with friends. Also the method to the madness will be revealed soon.