It was, as usual, bitter cold in January. What the month didn’t offer was snow.
As we move into February, it’s been almost balmy. The wrench in these works was an unhealthy Air Quality Index (AQI) which hung around for weeks, literally. We would trade this for a good snowstorm any day.
A break did come, midweek, for a fishing trip to the Crooked River. Nearly shirtsleeve weather and good air quality made for a nice afternoon.
It was, unfortunately, an aberration and the air thickened the next day.
We frequently start winter time expeditions later in the day allowing the sun time to warm things up.
However, departure doesn’t really matter if you can’t get a clean breath of air. Thus, we’ve spent a majority of the week doing indoor things.
Reading material is kept up to date with an online connection, as well as frequent trips to the library. Between books there have been kitchen projects undertaken.
Our sandwich bread recipe has been tweaked, so a fresh loaf gets turned out weekly. Scones, bagels, and cinnamon rolls (Grand Central Baking’s recipe) are also in rotation.
Our small house has been filled with the aroma of something good in the oven or from the stove top. Redress for a lack of outdoor adventures
One interesting recipe we’ve worked out is a meat pie that centers around a potato crust.
We thickened a home canned chicken stew and layered on some additional vegetables and of course some cheese.
The goal was freezable meal portions. Something a shepherds pie recipe never accomplished. The basic recipe (linked below) get’s you a crust to fill with what ever is handy.
In the end you have a hearty meal . . . while waiting for winter to finally get here.
Crispy Potato Crust
Ingredients
- 2 ½ lbs Yellow potatoes (yukon gold)
- ¼ cup Butter melted
- 30 grams Grated parmesan cheese
- 60 grams Cheese grated
- Oil to coat the pan
- Salt and pepper to taste
Instructions
- Bake potatoes until done, peel and slice into thin disks.
- Coat a high sided pie pan with oil.
- Layer the potatoes evenly across the bottom of the pan. Using the flat bottom of a glass, smash the potatoes down and up the edges to create an even layered crust about a quarter inch thick.
- Brush the potatoes with butter, season with salt and pepper. Then sprinkle an even coat of parmesan cheese on the potato.
- Bake at 400ºF for 40 to 45 minutes, until golden brown.
- Pull from oven, add chopped veggies and filling of choice (quiche recipe, thickened beef stew or pot pie). Top with grated cheese.
- Return to 400º oven and bake an additional 10 to 15 minutes, until heated through and the top is browned. Cool on a wire rack for 10 minutes and then cut into wedges and serve. This is easy to chill/freeze and reheat.