Directions
1.
Roasted Rosemary Potatoes
2.
Dehydrate whole rosemary sprigs, then strip “leaves” off the stems.
3.
Fill a casserole dish with cleaned whole baby red potatoes.
4.
Top with olive oil, salt & fresh ground pepper.
5.
Then crush dried rosemary in your palms and sprinkle a generous amount over potatoes.
6.
Roast 4250F until well cooked, skin will start to have browned spots.
7.
Once cooled a bit, mash.
8.
Sautéed onions and mushrooms
9.
In a dry skillet over medium high heat, dry sauté sliced mushrooms (cremini and/or shitake) until moisture has been liberated, then move to the perimeter of the pan.
10.
Add onions to the skillet, then top with olive oil and stir a bit.
11.
Stir onions periodically in center of pan until starting to be well caramelized, at that point mix with mushrooms and continue cooking until well done.
13.
Make a nice rich bone broth
14.
o Roast bones and meat scraps 4250F until well browned, then boil in large sauce pot with some soy sauce and a splash vinegar, minimum 12 hrs. preferably 24-48 hrs. Just at the end, add veggie stock ingredients (onioin and garlic skins, herb stems etc.) and simmer for an hour.
15.
Use 1-2 quarts broth, depending on size of dish. (approx. 1 qt. per. half loaf sized dish)
16.
Boil heavily until broth is reduced to 1/4th initial volume (I use a wooden skewer to measure initial depth and estimate target volume)
18.
Grind your meat of choice (12-16 oz. per. ½ loaf pan)
19.
Crumble ground meat into a little hot oil. (lamb is a good choice if wild game is not available. Turkey might even work well, especially with turkey stock and fresh sage)
20.
Add salt, pepper and Italian seasoning.
21.
Once well browned on one side, flip meat and top with salt, pepper and Italian seasoning.
22.
Stir once browned and cook until done
24.
In a deep Pyrex or other dish (Bread loaf shape not casserole shape dish); bottom layer ground meat, pour in concentrated stock (should just cover meat no more, no less), next layer fresh Thyme leaves (or chopped whole time sprigs as long as they’re not woody), then sautéed onions and mushrooms, Topped with mashed roasted rosemary potatoes.
25.
Keep all the layers nice and level. While cooking, the broth will percolate, mixing all the flavors nicely. Bake at 3500F until top is a nice golden brown and nearly all the broth has been absorbed
By
Loisstephens
