Podcasts about shepherd's pie

Episode 72 - We're Still Talking about Shepherd's Pie! Shepherd's Pie… or is it Cottage Pie… Paul's still not entirely sure exactly what the distinction is, but Cheri knows it has something to do with a choice of meat. What we both do know is that it's usually not an item baked in an oven in the middle of Summer when it's over 90 degrees outside. Shepherd's Pie is more of a fall / winter comfort food. So what does it mean when we feel the urge for this crap up in the warmer months, and does it mean that we're looking for comfort? It's not unreasonable, right? With all of this reopening, and with vaccinations rates increasing (hopefully!), there seems to be an air of celebration and relief as we confront the phrase, “back to normal.” However, it's hard to ignore the curious anxiety that arises when the realities of reopening come into focus. When the pandemic began, comfort, and the difficult changes that came with it, called for comfort where it could be found, however it could be found. What does comfort look like now that there is a push to reopen our society, and where will new kinds of comfort be called for? What are the discomforts that will arise or are already popping up? In this podcast, we talk through some of the things we've noticed with the increased reopening of the communities we live in, and not all of them are easy and comfortable! We're not just talking about going into a crowded concert venue here… We're talking about walking into the grocery store without a mask on! Eye contact with a stranger… what's that??? When the pandemic started, the changes that we made were around long enough to create new habits and expectations of human interaction. What happens when we change those again? Are we up for a new, new normal? Take a listen to this episode, and let us know where you find your discomfort in this calculus. But this is really just a conversation about Shepherd's Pie, right?  For a Deeper Dive... TMUL's own Dr. Cheri Spiegel just posted an awesome blog on seeing who shows up, and recognizing what they bring with them. You can check that out by clicking HERE! It's a good one!!! Social Media Links Facebook | Instagram | Twitter | Email Support the Podcast! We'd love your support! If you would like to help out, here is the link to our Patreon site: https://www.patreon.com/thismostunbelievablelife

Preacher: Min. Charing Wei-Jen Chen Sermon: “Shepherd's Pie” Scripture: John 10:11-18 Join us online (Facebook live, YouTube and Zoom) at 11:00 am. “Peace be with you. Piong-Hwa-Luh, Peng-Mi-Da. Peng-An.” * Online giving supports our ministry. https://www.uchpchicago.org/give.html CCLI:11207152 #UCHP20210425 #PAAM #PAAMSunday #EarthDay -- United Church of Hyde Park (1448 E 53rd St, Chicago, IL 60615) More information, https://uchpchicago.org/ YouTube, https://bit.ly/2meKbuF Facebook, https://bit.ly/2lPb3RK Spotify, https://spoti.fi/2V4uynK Apple Podcasts, https://reurl.cc/v5E2ZA Instagram, https://reurl.cc/d508LM

Every month I'm going to share a quick Dish. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/kims-kitchen/support

Join Jabari and Xavi as they make sense of the latest NBA buyouts, March Madness (in April*), getting banned from AXA, and the best Versus battle of all time! Enjoy.

Welcome to 'Giving Me Life', a fortnightly podcast where three Queer Irish Showgirls and one dapper dude discuss pop-culture old and new over copious amounts of wine. On this episode: Cult classic 'Hedwig and The Angry Inch', 'Castle', and retro video game documentary 'The King Of Kong: A Fistful Of Quarters', as well as 'Wine Corner' and all the usual nonsense. 00:00 - 09:50 Intro and Listener Submissions 09:50 - 33:20 'Hedwig and The Angry Inch' 33:20 - 36:50 Wine Corner 36:50 - 53:25 'Castle' 53:25 - 1:14:05 'The King Of Kong: A Fistful Of Quarters' 1:14:05 - 1:16:03 Outro and Contact Details

Mayo woman Mary O'Halloran is bringing the best of Irish grub to people all around New York City! Since she opened Mary O's in Manhattan 11 years ago, she's been serving Irish abroad good homemade Irish food like shepherds pie, soda bread and a Dublin curry. But since Covid hit and Mary O's was forced to close, Mary has taken to helping those who need it most. Mary joined Dermot and Dave to chat about her famous shepherds pies and how she's taken the business online. [audio mp3="https://media.radiocms.net/uploads/2021/02/04130931/MaryOHalloran_0402.mp3"][/audio]

The one where Patty Reed goes fingering through Torrey Pines. And no, shepherd's pie is not good.

Thanksgiving is long gone but the leftovers aren't. In this rather comforting ITK episode, Chris and Phil take a stab at Shepherd's Pie with what's left of the mashed potatoes.

In this episode, Greg and Leon discuss the following comics: Love On The Isle Of Dogs (https://www.judecowanmontague.com/love-on-the-isle-of-dogs) Blue In Green (https://imagecomics.com/comics/series/blue-in-green) Bliss (https://imagecomics.com/comics/series/bliss) Send any questions or feedback to (mailto:acecomicals@gmail.com) acecomicals@gmail.com. And also please subscribe (http://www.acecomicals.com/subscribe) and leave us a review! Ace Comicals T-Shirts! (https://acecomicals.threadless.com/) check out our merch shop! If you like what we do please consider donating to us (https://ko-fi.com/acecomicals) at https://ko-fi.com/acecomicals. All contributions will be used to defray the cost of hosting the website. Ace Comicals, over and out!#

Gareth Mullins has a lovely comforting shepherd's pie that'll please all the family this autumn…    Listen and subscribe to The Pat Kenny Show on Apple Podcasts, Google Podcasts and Spotify.      Download, listen and subscribe on the Newstalk App.    You can also listen to Newstalk live on newstalk.com or on Alexa, by adding the Newstalk skill and asking: 'Alexa, play Newstalk'.

This is The Spoon, where Susie Rose Major is our guest, we're all on Bobcam duty, and pants are optional.  The Spoon is now on iHeartRadio and Stitcher! Subscribe, rate, review, and so on...  Music BySorcery  Mot The Hoople  Rag Dolls Quint  Spoon FeedingOld 97's ~ Twelvth  Leslie Pereira & The Lazy Heroes ~ Good Karma   Get Mitch Or Die Trying Rag Dolls Livestream 10/29/20  The Men Of The Spoon Robbie Rist Chris Jackson Thom Bowers The Spoon on Twitter  The Spoon Facebook Group The Spoon Facebook Page Email: the_spoon_radio@yahoo.com

This week on Three Men & A Big Baby.. We're missing a member but we more than make up for it once we start moaning. We're sick of the skin that forms on food, we can't see why windscreen wipers are so complicated and we can't cook up any enthusiasm for recipes without a photo. But who will be voted this week's Big Baby?! You can share your stresses with us too by emailing in at threemenandabigbaby@outlook.com.

On this episode of Family Meal, I sat down with Ellen Marie Bennet, founder of Hedley and Bennett, an incredible work wear brand outfitting chefs in restaurants and kitchens around the world. But what Ellen created is much more than functional and quality aprons- it's a global community of like-minded makers, who are in fact making a difference. Ellen for example, completely pivoted her apron operations mid-March and their warehouses started to produce face masks. Their buy-one, give-one program has donate over 200,000 masks and counting! We talked how Ellen started her business, taking leaps of faith, how to save veggies on the brink of heading out *hint it involves pickling*, and why taking action will never steer you in the wrong direction. Follow along @family_meal_podcast on Instagram or your host Natalie @irishfrecklegirl Shepherd’s Pie FOR THE MASHED POTATOES -Russet Potatoes -1/2 and 1/2 -creme fraiche -butter salt fresh cracked pepper! FOR THE PIE FILLING Grapeseed oil (or cooking oil) Onions or Shallots Carrots Garlic Ground Beef Tomato Paste Ketchup Fresh rosemary + thyme (if available) Cornstarch mixed in a Tablespoon of warm water Chicken or Bone Broth Crumbled Parm Optional Veggies: Peas, Corn, Celery, Mushrooms First make the mashed potatoes-I don’t even peel them, boil with salted water, cut up and cook for 10-15 min. Combine a little 1/2 & 1/2, some butter, salt and pepper and mash. Then fold the creme fraiche in once butter is mixed in. While the oven is preheating to 400 degrees F, in a large cast iron skillet heat some oil and cook down your onions/shallots or a combination of both. Once those have become a bit translucent, add a generous amount of chopped carrots. Carrots make the pie sweet and delicious, so when in doubt add more. Once carrots are a bit soft, go heavy on the garlic and add some smashed cloves to the mix. Next, add ground beef and season with salt and pepper. When it's just about browned, add some tomato paste, about a teaspoon of ketchup, and the fresh chopped herbs if they are available. The trick here is to keep tasting the meat and veggie mixture and seasoning it to you taste! To thicken up the mixture pour in your cornstarch+water mixture. Next it's time to really make it stewy with chicken or bone broth- you want it to be stewy and juicy at this point because there's nothing worse than a dry Shepherd's Pie. At the point, add any extra veg (peas, mushrooms, celery etc.) and taste again. If it's not sweet enough, add some more ketchup, add a splash of wine (make it your own!). Crack a generous amount of black pepper! Now, take the mashed potatoes and frost the top of the pie (yes it's all still in the cast iron pan). Sprinkle potatoes with some crumbled parm if you desire and pop into the oven for 30 minutes, until it's bubbling nicely. To give the potatoes a little more color, broil for the last few minutes. Bottom line is- this isn't precious food at all, use what's available to you in your fridge and make sure there's enough liquid so it's not dry! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

When you think of leftovers as ingredients, one of the first dishes that comes to mind is the classic Shepherd's or Cottage Pie. Beef or Lamb, gravy, assorted vegetables and mashed potatoes or Colcannon (pictured) makes a hearty meal out of a leftover roast, potatoes and vegetables. Be sure to check us out online on Facebook and Instagram (@marymacbakehouse), Twitter (@marymacpodcast), and on our website, www.marymacpodcast.com!

Er organisiert selbstgebackene Guetzli, Risotto oder Shepherd's Pie für die Rolling Stones, Elton John oder Zucchero. Der Event Caterer erzählt von Sonderwünschen der Stars und wen er schon getroffen hat.

This week: Rick Ross Port of Miami 2 review, Robert De Niro sues his company's ex-employee for abusing, Mayor Jim Watson comes out, BREAKING BAD movie coming??? And much more! Enjoy!

In the fourth episode, we cover "Faithful Unto Death", where a mill project runs out of money and investors threaten violence on the Alan Hollingsworth. Meanwhile Gray Paterson sleeps with old ladies , Bunny and Elfrida sell drugged Bunny Cakes and a Shepherd's Pie is buried and then dug up.

If Humpty Dumpty wasn't quite sure of his identity as an egg, and had to choose between eating a TV dinner, or a murderous cleansing of the entire human race, he would most likely eat the Doomsday Shepherd's Pie while planning the ethical destruction of all man kind. Make sense? No? OK... You will be enlightened over the next hour!

You'll have to forgive us as we confuse Cottage Pie and Shepherd's Pie throughout the entire episode. But! That didn't change the fact that it was a fun and yummy recipe from Living Chirpy! We apologize that there was no episode last week, summer classes can be stressful! Follow us on our instagram page at instantpotcast! If you have any recipe recommendations, you can send us an email at instantpotcast@gmail.com or send us a DM!

What is it, and where does it come from? These questions seem pretty simple and straightforward. Of course, they only seem that way... --- Send in a voice message: https://anchor.fm/foodinfive/message

Ad for Shepherd's Pie made by Listener Mick Bailey

We welcomed Justin Barrett, MYP Drama Teacher, on to #SWISROCRADIO this morning. Our regular co-host Matt Manfredi was in the seat beside Justin to keep him in check.... Introduction (0.03-07.36) We had some house keeping which needed to be addressed before we started the main show; Thank you to our sponsors this week Xpats Bar Shenzhen (Phenix Everly) ******** Background Info on Mr.Barrett Kayley's Dog Brody (Kayley is Matt's Daughter and she has been most upset that her dog has not got a mention on the show). The highly respected Dante Manfredi, Long Island and his criticism of the host which was confirmed to be accurate...(thank you Dante for exposing the truth). Travel to Hong Kong/Macau/Zhuhai (07.39-22.05) We talked about the various options including ferries from Shekou, buses from Shenzhen Bay, taxis and trains. Here is the timetable for the ferry. To book tickets you can create an account and buy here. Tickets can be picked up at the Kiosk at the ferry terminal. You will need a chinese phone number to set this up. Shenzhen Party has lots more excellent information about the region. Quiz - Long Island v St.Kilda's (22.08-35.04) In this section Matt goes head to head with Justin in a fun trivia section to win a 100RMB Voucher from Xpats Bar. Check out this good website funtrivia.com to find some good quizzes! Justin beat Matt to win the prize thereby casting doubts on Dante's earlier assertions.... Travel within the Region (35.07-49.50) We explore different options including Vietnam and Thailand and flight options. Questions from New Staff (49.50-51.00) We take questions submitted by new staff members about banking and cycling and attempt poorly to answer them! Final Section (51.00-54.00) Thanks to our sponsors from the last three podcasts including Le 5 Chefs, Xpats Bar and HH Gourmet in Shekou. Matt at HH Gourmet has very kindly donated vouchers and coffees to new members of the SWIS Shenzhen Staff in August. Thank You Matt. I love the bagels there myself and can highly recommend this restaurant to all staff. Maggie at George and Dragon has also promised 3 vouchers for our hungry/thirsty new staff. The Shepherd's Pie is fantastic there and they have amazing offers on Monday nights. We hope you enjoy the show. SWIS ROC RADIO Listen, Like, Learn. ******** We have contacted The Guinness Book of Records to see if we managed to break the record for the amount of time we blatantly unashamedly promote our sponsors Xpats Bar this week. Did we mention that we were sponsored by Xpats Bar this week? --- Send in a voice message: https://anchor.fm/eugene-leonard/message

Please ignore the tech touches at the start of this episode and enjoy a brand new pod where the Dishes dig into a timeless (?) culinary choice, debate whether or not its OK to have stuffed animals on display in a house with no children, DISAGREE on the importance of saying God bless you after a sneeze, and hash out how much coffee is too much. All this PLUS: A new segment called Live Action Meme. As always, please rate, review and subscribe, and write us with your own questions at thefictitiousdishes@gmail.com

The episode so nice, we edited it twice! This episode is sponsored by the Coca-Cola company and Netflix's Queer Eye. Not really, but we do make a mean Shepherd's Pie, call out culinary whitewashing, sample strange Coca-Cola flavors, and discuss JVN's favorite topic, self-care. We haven't quite figured out Audacity yet, so our outro plays over the last few seconds of the show, but hey, what are you going to do. Find us on Twitter at @oursundaytable, Facebook at Our Sunday Table Podcast, Instagram at @oursundaytablepodcast, and our gmail is oursundaytable@gmail.com. Drink enough water, people! You can find us on Spotify, Google Podcasts, Stitcher, and SoundCloud but iTunes still thinks we are in test mode, so hopefully that will be coming to you sooner than later. Music is Jazzy Ashes by The Underscore Orkestra from freemusicarchive.com

Today on This Show is Cookin' we have a St. Patrick's special for you! Charles goes over recipes and history of Corn Beef and Cabbage, Shepherd's Pie, and what to watch on St. Patrick's Day. Your calls too right here on News Talk 1100 & 99.3 WBT!

When’s the last time you tried something new in the kitchen? I must admit, I do a lot of the same with small twists. As in switching the spices or the greens type. But, mostly we have the same type of meals. Well. Even though I haven’t done a formal goals plan for 2019, I do know that I want to try some new to me/us meals. Starting this week, I was super excited to try making Shepard’s Pie! It’s something I’ve never had that my hubby really likes. Found a recipe that uses tots instead of mashed potatoes on top (I am not a fan of mashed potatoes) and I gave it a shot! Love. It. Already planning to make it again. And already planning on how to make it a little different. In this episode, I talk about those tweaks and some other ideas for the year. You can find the original recipe here: http://www.thecookingguy.com/stcg-online-stcgo-episodes/2017/12/1/shepherds-pie-with-tots Did you love this episode? Leave me a review and share it with a friend. I love hearing from listeners! Send me an email at risaauger@ymail.com or visit my website, risaauger.com. I look forward to hearing from you! --- Support this podcast: https://anchor.fm/risa-auger/support

Cornish Pasties. Scotch eggs. Shepherd's Pie. You know: theme park food. Zach Reino (Off Book Podcast, CityWalk Saga Theme) stops by as we discuss the Wizard World of Harry Potter's delightful pub.Club 33 episode now available behind the Second Gate!patreon.com/podcasttheride

listen in on the crew talk about old middle school and kindergarten stories, the bad taste of school food, principal's trying to act cool, and much more. they only get 20 minutes and they plan to use all of it to entertain you!

In this episode, Coco and Cashew talk about the broadest, most exciting topic of all: food. Memes, their cat, and Coco's childhood come up as well, as they always do. Hosted and produced by Coco and Cashew Nuts. For more info, check us out at confessionsofcoconuts.com, or follow us on Instagram, Facebook, or Youtube!

This episode of Country Squire Radio is brought to you by Missouri Meerschaum and the Tin Society. We thank them for supporting this show, and we thank you for supporting them. Episode 239: Life After McClelland Welcome & Housekeeping: Jon David and Beau huddle safely in the Country Squire during a torrential downpour and tornado watch. God bless their dedication! Jon David’s wedding is coming up and the bachelor party is this weekend! Pay attention to Beau’s twitter handle for streaming announcements. You might just catch Jon David blending. We wish them a safe and fun weekend! Sadly, Jon David will have to bring the cigars himself. Beau discusses briefly his secret plans for the CSR show whilst Jon David is away on his honeymoon. CSR Club Members have the skinny. Randall Morgan shows up at the shop to attend the live show and brought gifts! Ashton’s Brindle Flake from 1999 for JD and a Jar Jar Binks action figure for Beau. Okay maybe a waterproof pouch for Beau too. And some whiskey! Man, what a guy! Thanks to Randall! Next on the docket. Mark Fresa (sp?) notified JD that at Gulf Stream Park in Ft. Lauderdale Florida on Saturday March 3rd, a horse named The Country Squire came in 10th in the 11th race of the day. We need to all come together, and rally around this special horse. Send your good vibes. We need to keep him out of the glue factory! Triple Crown buddy! Triple Crown! One last thing, last week I missed one new CSR Pipe Club member and we have one this week too. So I’ll mention both this week! Jace Wilkinson and Adam Larkin! Lastly, Benjamin Snell joins on as a Patron. Thanks gentlemen! Topic: As we still reel from the loss of McClelland as a company we know and love, we pivot this week to a brighter future and visit some tobaccos that might be worth trying again, or perhaps trying for the first time, in our individual quests to find new favorites. It’ll be good to explore the world of tobaccos outside of McClelland. There will be no perfect matches or direct translations, but these will be some tobaccos that we might keep in mind as we try to find comparable substitutes. McClelland was the King of Virginia tobaccos. 5100. Christmas Cheer. 40th Anniversary. Hard to match. Let’s take Cornell & Diehl as a starting example. Red Virginia Ribbon. Not aged the same way, but nice ribbons. Mellow. Toasty. Red Virginia Cavendish. Semi-sweet, nutty, toasty flavor. Chunky cut, kind of like 5100. Also makes good blending tobacco. Might be a good substitute for that purpose. Another example is Lane Bright Virginia. Inexpensive. Tasty. Medium bodied. Buttery. Bit of nicotine. Slow smoker. Dark Star is another venerated McClelland VA. Sam Gawith Full Virginia Flake might be worth checking out as a replacement. 40th Anniversary, similar to Christmas Cheer, is another tough one to match in recommendations, but one that might be worth trying is Mac Baren Navy Flake. While it might not be VA-forward, its body and strength might remind you of 40th. Peter Stokkebye Luxury Navy Flake is something that might be worth trying as well, especially since it’s inexpensive and sold in bulk. Maybe you’d like to try some different cigar leaf blends to try something comparable to Dominican Glory? James Fox The Banker’s Mixture might be a good replacement for that. For heavy Balkan and English mixtures, a nice recommendation that is still available despite it having Syrian Latakia, is Balkan by Brebbia. High percentage of Latakia... maybe 40 or 50%. Smooth, silky, soft, rich. Delectable if you are a Latakia fan. Balkan Sasieni. Relatively easy to get. Intended to be a nice substitute for Balkan Sobranie. What about Frog Morton?! No real substitute here, but recommendations for the croaked frogs to follow! Rattray’s Black Mallory. Black Cav, Latakia, Turkish, VA. Cornell & Diehl Mississippi Mud. This has Cavendish, Latakia, and Perique. Frog Morton Cellar is going to be a tough blend to replace, but it might be worth it to you to hunt down some Esoterica Pembroke (Bagpiper’s Dream by Rattray is the poor man’s Pembroke according to Gene Bowker). No whiskey, but it’s got a cognac top-note that might be pleasing to your palate. If you’re in the market for an English hybrid, The Country Squire’s own Hunting Creek might be worth checking out. Also, Shepherd's Pie at the Squire is the closest they’ve come to matching Frog Morton. Great job on that blend Caleb! Last thing we’ll touch on is one of the Aromatic offerings by McClelland. Tastemaster. Definitely a best seller at The Country Squire. Chocolatey. Caramely. Confectionary. Adjectives! Very sweet and smooth. Jon David is proud to recommend the Squire’s own Tobac du Chocolat in its place. Cornell & Diehl’s Chocolate Cavendish. Sutliff Creme Brulee. Some nice dessert-ish offerings for those that like something on the sweeter side. If you have some suggestions, or if you vehemently disagree, let Jon David and Beau know. They want feedback, good or bad! Pipe Question of the Week: Raphael D. Gomez writes in this week saying “I wanted to know what you thought about using radiator-type pipes in cold weather. Pipes like the Falcon, Kirsten, Hector Wiebe Radiator. I know they have briar bowls but with the cooling and wicking action from the radiator, I wonder if they would be especially good in the cool due to the more extreme temperature differences.” This is definitely one of those situations where a metal pipe will come in handy. Cold weather is rough on pipes all around, especially briar! Radiator pipes are great for strange weather situations since they are so durable and very light. It might not be the pipe you ultimately prefer, but as a substitute for a briar in cold weather, they are absolutely perfect. Quick Fire with the Squire: Comin’ in from Benjamin McMullen. The topic is “areas of history you would like to learn more about.” #1 World War 1 (JD & Beau) or World War 2 #2 Industrial Area (JD & Beau) or Atomic Era #3 Medieval Europe or 15th Century Asia (JD & Beau). They both selected the same things! Benjamin you win! I don’t know what, but you win! Congratulations! Listener Feedback: Drew Ingram writes in. “Quick question gentlemen...will you be doing a St. Patrick’s Day Special? Please keep up the good work. I love listening to the show whenever I can.” A good idea, but we’ll see! It has legs! Brian Parent (sp?) writes in “Hey gang! Thanks for the great show. Keep it up! Never miss an episode and I was truly bummed to hear the news about McClelland especially because they blend some of my favorites. Maybe this creates an opportunity to do an episode where find some similar in bulk and tin blends like Frog Morton, etc.” Brian, great idea! Just rewind this episode! Hope you enjoy it! iTunes review from Randall Morgan! “Whether you smoke a pipe, interested in smoking a pipe, or maybe you just remember the wonderful smell of cherry tobacco from your dad or grandfather's pipe this is the podcast for you. Beau and Jon David are wonderful hosts that make the art of pipe smoking and tobacco accessible for everyone. Though I've only met them a few times in person, Beau and Jon David are people that care not only about pipes and tobacco but the people on the other side of the microphone. I look forward each week to hearing these guys. My favorite podcast by far.” Ending & Wrap-up: Well dang, now my keyboard is broke and my fingers hurt. Lots of great tobaccos to try after this episode! Please check out the show sponsor websites to learn more about them, and please consider joining the Country Squire Radio Pipe Club. I’ve provided a link to Patreon below as well as show credits, twitter handles, websites, emails, and times. If you have not done so, please consider writing an iTunes review. Great way to support these fantastic gentlemen! For more fun, check out the live show on YouTube! (https://www.youtube.com/watch?v=JTAKnz1AC7k) Anyway, let’s go have a night. Also Russ Hicks, I am coming for you. Give me your cellar. Give it to meeeeeee. Episode Credits: Host: Jon David Cole (@JonDavidCole) Host: Beau York (@TheRealBeauYork) Producer: Mike Woodard (@TheMikeWoodard) Executive Producer: Beau York (@Podastery) Show Notes: Mark Van Vrancken (@mgvsquared) Country Squire Radio Website: www.countrysquireradio.com Country Squire Radio email: show@countrysquireradio.com Country Squire Radio Twitter: @squireradio Country Squire Radio Patreon: www.patreon.com/countrysquireradio The Country Squire Twitter: @_countrysquire The Country Squire Website: www.thecountrysquireonline.com Show Times: Live Monday nights 8:30pm CST, 6:30 Pacific, 9:30 EST Episode Sponsors: Missouri Meerschaum (www.corncobpipe.com) The Tin Society (https://tinsociety.com) - use the code SQUIRE to get 20% off your first month’s box!

The second half of the school year is right around the corner, and Laura Keogh and Ceri Marsh (authors of HOW TO FEED A FAMILY and THE SCHOOL YEAR SURVIVAL COOKBOOK) have some tips for how to make busy weeks a little less fraught. They started their blog Sweet Potato Chronicles- The Never-Ending Story of the Well-Fed Family while they were on maternity leave from FASHION magazine. Their evenings of glitzy cocktail parties turned into night feedings and research on how to feed kids. And they decided to share their hard-earned strategies with the world. Listen as they make Sweet Potato Shepherd's Pie (two pies, actually, one for dinner and one for the freezer to be pulled out on a Wednesday when you need an easy meal). There's a pretty great strategy right there!

Sam shares the brand name item that he HAD TO HAVE as a kid and how he got it. Jodi explains the one thing you need to have in the morning (it's not coffee). And today's 'Meal Madness' recipe is a simple Shepherd's Pie. Perfect for St. Patrick's Day

  Episode 011-  As Valentine's Day is fast approaching, one's mind turns to the "go to" food gift, chocolate and candy.  When thinking about chocolate and candy, my attention turns to John Tompkins, owner of JT's Confections in New Jersey. In the spirit of full disclosure, John and I went to college together at Buffalo State.  I wouldn't say were were drinking buddies, but we were friendly, traveled in similar circles as we both were Resident Assistants, and we shared some mutual friends.  After graduation, he went to work on Wall Street and I ran my circuitous journey. Over the decades since graduation, I think we saw each other maybe at one or two alumni things. When I started Guys and Food, a mutual RA friend asked if I knew that John started a candy business;  I did not.  But I found him on Facebook and we reconnected.  After so many years, it's nice to know that he did not lose his characteristic Tompkins charm and wit. In this episode, John shares his very interesting story of burning out from the rough and tumble of the concrete jungle, leaving that, and creating his candy business, JT's Confections.  He has a storefront but his bread and butter is in mail-order and corporate sales.  He is also using it as a vehicle for helping out veterans and local charities.  Good for him! This week was pie week for us.  It was kind of blustery and I was in the mood for a pie.  I opened up my King Arthur Flour Baker's Companion book as it was on my kitchen table.  The book magically opened to Tourtière .  For the uninitiated, it's a French Canadian pork pie that is totally appropriate during the cold winter months.  I was going to use the recipe in the book when I remembered that my friend, Greg, made this dish pretty regularly.  I asked and he sent me his family recipe. Since there was no recipe for the pastry included in Greg's, I used the pastry recipe from the King Arthur Flour cookbook.  Here the pie crust is made with shortening that is melted in boiling water.  I never tried that technique before. I have to say I was very pleased. It was crisp but not flaky and a perfect match for the tastily seasoned meat filling. It is a new family favorite.  Merci to the Methot/Grenier family!  Here is a picture of Greg's version of the dish: One pie was not enough.  In an effort to use a bunch of Granny Smith apples that were laying around, I decided that I needed to make an apple pie.  I used a recipe for Washington State Granny Smith Apple Pie from my favorite pie guy, Ken Haedrich's book Pie (page  221).  It is a single crust pie (made with butter and vegetable shortening) with a crumb topping.  The pie was not too sweet, not too tart.   In truth, I think that I could have kept it in the oven a little longer to get the crust a little more brown.  Nonetheless,  my wife says it has been a long while since she has had an apple pie that was this delicious. A handy tip for pie bakers: One challenge that many have is transferring the newly rolled-out pie pastry and getting it into the pie plate without it tearing or falling apart.  Instead of folding it into quarters (risking creases and cracks) or balancing it precariously on your rolling pin (risking dropping and crumpling), try what I refer to as "The Haedrich Maneuver."  Simply roll out your pie pastry on a sheet of lightly floured wax paper instead of your counter top or wherever you roll things out.  When you have achieved your desired size (for example, 13 inches for a 9 1/2 inch pie plate), transfer it, turn it upside down over the plate, remove the wax paper, and tuck it neatly where it's supposed to go.  It's that simple!  Save yourself a lot of stress and try this the next time you make pie. Two pies were not enough.  I also made Shepherd's Pie from a recipe in The Fannie Farmer Cookbook by Marion Cunningham (page 190). This is a misnomer as this dish is neither a pie (it's a casserole), nor does it contain any shepherds.  Still it was simple to prepare, hearty,  and delicious.  It tasted even better the next day when we had leftovers for lunch. Programming Alert:  On the next Guys and Food episode, you'll hear an interview with a cheftestant from this season's Top Chef! Can you guess who it will be? (Hint: It will be a guy.) All of the links here are for your use and enjoyment.  None are affiliate links.      

Irish eyes are smiling today as I talk about the ultimate (?) comfort food...shepherd's pie. Oh yeah, a tangent on reductions is thrown in for good measure. For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/55 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Part 3 of 3: Originally Aired December 16, 2012 Dianne Linderman talks about the recent freelancing and employment trends in America. Also on this segment – Dianne's incredible recipes! This time, learn the recipes for Tomato Basil Soup, as well as a recipe for Shepherd's Pie and Homemade Mashed Potatoes...so delishious! Find out more about Dianne Linderman on her website: http://www.everythingthatmattersradio.com/ and be sure to check out Dianne's cook book Everything That Matters in the Kitchen.

Jane at the home of food writer Lindsay Bareham to find out how to Cook the Perfect...Shepherd's Pie.

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