As some of you know, I really like game meat (i.e. venison, boar, bear, moose, love rabbit, etc), but it’s actually hard to come by if you aren’t a hunter or just plain expensive. But I had some venison stew meat in the freezer that I thought I should use up so I made this venison stew. And it’s almost pie day (March 14) in the US, so ended u making a cottage pie out of it. Seriously delicious, if I do say so myself!
There are times when I make something and I even stun myself at how good it is. This is pretty rare, I must admit, because I have insanely high standards and even when things are pretty spectacular, I will most often find fault with my own food. But this, this Maine Lobster Stew, this was perhaps one of the best things that I have ever made. It was spectacular. Now as a Mainer, generally I would say that seafood stews do not have potatoes — chowders yes, stews no and bisque definitely not. But I found these itty bitty (like 1/2 inch to 1 inch) mini red potatoes called Pee Wee Potatoes and they were just perfect for this, so I went with it and yep, they were great.
If you don’t want to make your own lobster stock, you can use the Better Than Bouillon Lobster Base for the stock, even though you add an additional tablespoon in the stew. Also, the mashed potato powder give it a lush consistency so I would highly recommend (just the plain flavor).
Last summer, I make these super-crispy roast fingerling potatoes. They were so good, in fact, that I pretty much ate the entire dish in one sitting. Crispy, golden outside, fluffy and delicious on the inside. As I am often known to do, once I find a recipe that I really like, I try variations on them and that it what this is: Garlic and Herb Roasted Fingerlings. Also delicious, but you definitely have to be careful to no sog out the potatoes with the garlic herb butter.
OK, I have to admit that the reason that I made this dish – Scottish-inspired Rumpledethumps – was because of the word Rumpledethumps. I mean, honestly, it’s a little silly sounding. Although, no more silly than Bubbles and Squeak or Colcannon, of which this dish is very similar too. Mashed potatoes, a cabbage type, lots of butter and in this case, baked with cheddar on top. It’s comfort food at it’s best. Perfect as a autumn or winter food side. Gluten-free of course, though not dairy free with the butter (mmmmm, butter) and melty cheese.
