Shepherd's Pi

Cauliflower & ricotta mac & cheese

Butter, unsalted	2 tablespoons +
Cauliflower florets, small	2 cups
Macaroni	1 pound
Flour, all-purpose	3 tablespoons
Milk, whole	1 quart
Ricotta, whole-milk	1 cup
Nutmeg, freshly grated	½ teaspoon
Gruyère cheese, shredded	1 cup
Salt
Pepper, freshly ground

1. Preheat to 375°F; grease a 3-quart baking dish with butter. 
2. In a large pot of salted boiling water, cook the cauliflower until tender-crisp, about 3 minutes. 
3. Using a slotted spoon, transfer the cauliflower to the baking dish and spread in an even layer. 
4. Add the macaroni to the boiling water, and cook al dente; drain well. 
5. In a large saucepan, melt the butter over moderate heat. 
6. Add the flour and cook, stirring, for 2 minutes. 
7. Gradually stir in the milk until smooth. 
8. Bring the sauce to a boil over moderately high heat, then reduce the heat to moderate and cook, stirring occasionally, until thickened, about 15 minutes. 
9. Remove the pan from the heat, and stir in the ricotta and nutmeg. 
10. Stir in the pasta, then the cheese, and season with salt and pepper. 
11. Spread the pasta mixture over the cauliflower, and bake for 20 minutes. 
12. Remove the baking dish from the oven and preheat the broiler. 
13. Broil 8 inches from the heat until the top browns, about 4 minutes, then serve. 

Recipe from Food&Wine Chefs’ Easy Weeknight Dinners.

Coconut cream pie II

Coconut milk, unsweetened	¼ cup + 1 ¼ cups
Gelatin, unflavored powder	1 teaspoon
Cream, heavy	½ cup + 1 ½ cups
Sugar, granulated	1/3 cup + 1 tablespoon
Corn syrup	1 ½ tablespoons
Salt, kosher	¼ teaspoon + ¼ teaspoon + ½ teaspoon
Vanilla bean, split, seeds scraped	1
Cornstarch	2 ½ tablespoons
Water	2 tablespoons
Cream of coconut, sweetened	¼ cup + 2 tablespoons
Nilla Wafer cookies, crushed	3 cups
Coconut, shredded, sweetened	½ cup
Flour	1 tablespoon
Sugar, turbinado	1 tablespoon
Butter, unsalted, melted	2 tablespoons + 5 tablespoons
Coconut chips, toasted	Garnish

1. In a small bowl, whisk ¼ cup coconut milk with the gelatin. 
2. In a medium saucepan, combine the remaining 1 ¼ cups coconut milk with ½ cup cream. 
3. Add 1/3 cup sugar, corn syrup, ¼ teaspoon salt, and the vanilla bean and its seeds; bring just to a simmer over moderately high heat. 
4. Whisk together the cornstarch and water, then whisk into the coconut milk mixture; bring to a boil then simmer, whisking constantly until thickened, about 3 minutes. 
5. Remove from the heat, and whisk in the gelatin mixture until dissolved, then whisk in the 2 tablespoons butter and ¼ cup coconut cream. 
6. Strain the filling through a fine sieve into a heatproof bowl; discard the vanilla bean. 
7. Press a sheet of plastic wrap directly on the surface of the filling, and let cool, then refrigerate until well chilled, about 1 hour. 
8. Preheat to 325°F. 
9. In a food processor, pulse the cookies with shredded coconut, flour, 1 tablespoon granulated sugar, turbinado sugar, ½ teaspoon salt, and 5 tablespoons butter. 
10. Transfer the crumbs to a 9-inch metal pie plate. 
11. Press the crumbs evenly over the bottom and up the sides, forming a ¼-inch edge over the rim of the pie plate. 
12. Bake the crust for 10 to 12 minutes, rotating halfway through baking, until dry and lightly browned; let cool. 
13. In a large bowl, using an electric mixer, beat 1 ½ cups cream, 2 tablespoons cream of coconut, and ¼ teaspoon salt until firm. 
14. Fold one-third of the whipped cream into the filling until no streaks remain. 
15. Spread the filling into the crust. 
16. Mound the whipped cream on top and refrigerate the pie for at least 2 hours. 
17. Garnish with toasted coconut chips before serving. 

Notes: Good pie, but this one is better according to my tastebuds.

Recipe from Food&Wine Magazine, March 2015.

Chicken tagine with herbs & harissa olives

Mint	3 sprigs
Chicken, whole + Liver, trimmed, chopped	4 pounds
Onion, finely chopped	1 small
Garlic, minced	3 cloves
Parsley leaves	1 ½ cups
Cilantro leaves	1 cup
Butter	1 tablespoon
Coriander, ground	2 teaspoon
Turmeric	1 teaspoon
Ginger, ground	1 teaspoon
Saffron threads	Pinch
Salt, kosher
Pepper, freshly ground
Lemon, preserved, rind only, finely chopped	½
Olive oil, extra-virgin	2 tablespoons
Olives, green, pitted	1 cup
Harissa	1 tablespoon
Water	1 tablespoon
Crusty bread

1. In a small saucepan, cover the mint with 1 cup of water, and bring to a boil. 
2. Remove the pan from the heat, and let stand for 15 minutes. 
3. Stain the tea into a small bowl, and let cool. 
4. In a large pot, rub the mint tea all over the chicken. 
5. Add the onion, garlic, parsley, cilantro, butter, coriander, turmeric, ginger, saffron, and enough water to cover the chicken. 
6. Season with salt and pepper, and bring to a simmer. 
7. Reduce the heat to moderately low, and simmer gently until the chicken is tender but not falling off the bone; about 45 minutes. 
8. Transfer the chicken to a rack set over a rimmed baking sheet. 
9. Strain the broth into a bowl; reserving the solids. 
10. In a pot, combine the solids with 8 cups of the broth. 
11. Add the chicken liver and lemon, and bring to a boil. 
12. Cook over moderate heat until thickened to a loose, sauce-like consistency, about 30 minutes. 
13. Season with salt and pepper. 
14. Meanwhile, preheat to 425°F. 
15. Rub the chicken all over with the oil. 
16. Roast for about 30 minutes, until golden brown and crisp. 
17. Let rest for 10 minutes before carving. 
18. In a bowl, combine the harissa and 1 tablespoon water to create a paste, and then toss with the olives; coat evenly. 
19. Serve the chicken with the sauce, harissa olives, and crusty bread.

Recipe from Food&Wine Magazine, March 2015