Shepherds Pie, Paso Robles Style

The final act..20 minutes or so...topped with Romano Cheese sprinkled with fresh parsley, carrots and a couple of peas....

A Paso Robles twist to a English favorite. Being in the Central Coast gets you thinking of warm and hearty, what's available for the best price at the market, melting both into the culture and client.

Since we are really an Agriculture center, wine being our biggest crop, the items at the store that seem the most appealing (and priced right) have the tendency to be orientated to the workers that bring in the harvest.

Taking a"fajita" cut of beef I started with a roasted garlic and shallot mixture sauteed in olive oil and threw in the flour coated (salt and peppered) beef into the fire hot pan. Quickly browning the meat with a splash of red wine, parsley and a couple of bay leaves, I added cooked slice carrots and a few frozen peas alongside sliced mushrooms with a nice beef gravy.

All the while I was boiling a few potatoes, preparing to mash away. With the potatoes the regular standard of butter, salt and pepper, and heavy cream instead of milk topped off with an egg yolk to add a bit of richness was beaten into the mix.

I placed the meat mixture in oven proof baking dishes and spooned the potato mixture on top to bake in a 350 degree oven for forty minutes.

I'm waiting now for the second round of creation to take place. I'll be back with the rest in 20 or so minutes.

Coconut Macaroons

This old time favorite is a classic soft cookie. Whenever I am in a pinch to make a quick delious dessert this is my old standby. If I feel I have to give it zing, I half dip the cookie in chocolate.

There are also Chocolate Macaroons, which resemble the classic european meringue type macaroon.

I just read somewhere that in Australia they add a raspberry jelly filling inside. Hmmm...have to try that one.

Baked Califlower with vegi Tapas

This baked califlower makes for a wonderful display. Alongside of it are roasted brussel sprouts, carrot salad, pimento vinegarette. Serve at room temperature.

Berries, berries mixed berries short cake

This is just a simple variation from my strawberry shortcake. Nothing like fresh whip cream!

Tuna Canape (Canape de aton "charito") Tapa

This little tuna canape on toast gives a twist to the fish. The dressing is a simple olive oil, wine vinegar, dijon mustard base sauce which takes the fish out of the fish.

This takes less than the time to open a can of tuna to prepare!

Crostini Smoked Trout with toasted almonds and Tomato

This crostini is made up of wonderful flavors and textures.

First I sliced the bread and put a drizzle of olive oil on each piece. Next spread a thin layer of a chicken mousse. On top of that is the crumbled smoked trout tossed with capers.

The next layer is of finely shreaded white cheese and almonds. The final layer is diced tomatoes that have been tossed in bread crumbs sprinkled with chives.

This crostini will make anyone a smoked trout lover.

Oh my Deer! It's a turkey convention...

Deer, "Single, file, single file....come on!'" Deer, She will shot you!... Turkey,"Okay....okay...I'm coming"

Living in rural area on the Central Coast of California it is not uncommon to come across a wild pig or two, raccoons, crows, many a deer and even a cow in the middle of the road.

We even have a family of quail that come by each morning and early evening. The beautiful males lead the pack with the babies following behind. Mama and another male quail brings up the rear. I still can not understand why anyone would want to eat these darling creatures.

Yesterday when I was working on my blog I heard a commotion outside my window. When I got up to look there was a turkey convention going on along side the meeting of the deer.
I quickly grabbed my camera for these Kodak moments.