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!
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.
More comfort food – getting to be that time of year, eh? This time I’ve stayed on the North American continent and went for Mushroom poutine for dinner. Why not get some protein in with those carbs. Totally over the top and delicious. While I don’t necessarily recommend shortcuts, this can also be done with the fries of the frozen variety and likely no one would be the wiser. Quality cheddar curds make all the difference in the world too. Those that I used, of course, came from Vermont.
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.
