Test Kitchen: Gluten-Free Sauðamaðr Soup

.....Drumroll....and here's what I did with the leftover potato innards from my experiment the night before.  We're going with the whole Viking theme, so the name is in Old Norse, but it is my version of Shepherd's Pie Soup.  You'll probably notice that it shares some ingredients in common with my regular Shepherd's Pie.  NO ACCIDENT!

Sauðamaðr Soup

3 pounds beef
2 tbsp minced garlic
14 cups beef stock
10 extra bouillon cubes
1 cup red cooking wine (didn't like the wine flavor, you might consider leaving it out)
2 bay leaves
1/2 tsp thyme
5 tsp seasoned salt
2 tsp pepper
Innards of 20 potatoes, or approximately 8 regular potatoes
1 cup Worcestershire sauce
1 tbsp rice flour for thickening (or gluten-free flour of your choice)
2/3 cup parsley
1 tsp celery seed

Topping:
Gluten free toasted bread slices
Sliced extra sharp cheddar cheese


Okay.  I cooked the beef with the minced garlic, then drained the grease out.  I added everything but the flour and let it simmer approximately 25 minutes, then added some of the liquid from the soup to the flour to blend it, and then returned it to the pot to thicken the soup.  Once the soup was done, I used my ceramic bowls and poured servings for everyone in the house.  I placed a slice of toasted gluten-free bread on top of the soup (floating on the surface), then placed two slices of cheese on top of that.  I put the tray in the oven on broil long enough to make the cheese bubble, like on French onion soup.  Everyone loved the concept and most of the flavors, but the red wine was not a hit.  I plan to try a variant of this recipe again this weekend, and post both pictures and results to see if eliminating that element will help with flavor.  I tried to retain the beef flavor with the added bouillon cubes, but the wine was a bit overpowering, so taking out the wine may change everything quite a bit.  We'll see...

Test Kitchen: Viking Gold

This is our go at potato skins - not super healthy, but hey!  They're gluten-free...  We tried both red and gold potatoes, and we're still deciding which we prefer.  It may take another batch to decide...yum.

Viking Gold

10 red potatoes
10 Yukon Gold potatoes
24 oz jalapeno bacon (or bacon cooked with a jalapeno with no seeds or core)
Shredded Mexican blend cheese
Seasoned salt (Lawry's)
Cooking oil

Okay.  First we baked our potatoes in the oven at about 350 degrees for about 40 minutes, until they were just firm enough to stay together, but definitely cooked through. While they were baking, I sliced the bacon into small pieces, then cooked them until golden brown, draining them on a paper towel.  Once the potatoes were out of the oven, we hollowed out the skins and set the cooked potato innards aside for more experimentation.  We left about a quarter to a half an inch of potato "meat" inside the skin.  We discovered that frying makes the best crisp, though oven broiling is an option.  Let's be honest, though.  No one makes potatoes skins to have a "healthy treat," so we fried those bad boys.  Once they were crispy, we immediately (if you don't, they get too soft) sprinkled the interior of the skin with seasoned salt, filled each with cheese, and topped them with jalapeno bacon bits.  We put these on a baking sheet and broiled them until the cheese was melted and a little bubbly.  These were a huge hit with the family test subjects, and the hollowed out skins can be frozen for up to a week for easy prep, as long as they go straight from the freezer into the oil.

The Best Shepherd's Pie I Have Ever Made

The Best Shepherd's Pie I Have Ever Made

5 pounds ground beef, cooked and drained
4 cups beef bouillon
4 tsp tomato bouillon powder
10 tbsp flour
4 tsp Worschestire sauce
3lbs red potatoes, washed and boiled until soft
1 bulb fresh garlic
2 cups half and half
1 stick butter or margarine
4 cups cheddar

Mix beef bouillon, tomato bouillon powder, flour and Worschestire sauce in a blender or high speed mixer to create the sauce.  After cooking beef, drain grease and add the sauce.  Cook until the sauce thickens slightly and layer in the bottom of a casserole pan. 

Using a garlic press, smash the garlic cloves from one bulb.  Add the smashed garlic to a small sauce pan with the half and half and margarine or butter.  Bring to a gentle boil (continuously stirring), and pour the mixture over the red potatoes.  Using a potato masher, mash the potatoes until they reach the texture you desire.  Spread the mashed potatoes over the beef mixture in the casserole pan.  Top the potatoes with the cheddar cheese and bake at 325 degree for about 10 to 15 minutes, until the sauce starts to bubble around the edges of the melted cheese.  I always broil mine for a few minutes afterwards, to brown the cheese a little, but that is all about personal preference.  Enjoy!

Garlic, Herb and Cheddar Scones

I decided it was a scone day.  My first attempt today was in the cheese family.  I think my second attempt will be with fruit.  I am waffling between apples and blueberries.  Anyhow, here is what I did:

Garlic, Herb and Cheddar Scones

Ingredients 

4 cups flour 

3 tsp baking powder 

1 tsp baking soda

2 heaping tsp garlic powder

1 tsp Italian seasoning

1 tsp parsley

12 tablespoons butter 

½ tsp salt 

2 cups shredded Cheddar cheese (I used sharp)

4 heaping tsp minced garlic

1 1/3 cup milk, 1 tsp milk for glaze

Preheat oven to 375 degrees.  Lightly grease a baking sheet, or if you are like me, you are using a stoneware baking sheet that does not need to be greased, so you can skip this step.

In a large bowl, mix flour, baking powder, baking soda, garlic powder, Italian seasoning, parsley and salt.  Cut in the butter, either with a fork or your fingers until it forms small balls.  Stir in cheese and minced garlic. 

 Flour before adding the milk

Gently mix in the milk, just until combined.   Use your hands to finish mixing it into a solid dough.  Be careful not to knead it for too long.  Once it sticks together easily, make sure to stop.  If you are concerned, let it rest for 10 to 20 minutes in the refrigerator.

Press your dough into a 1 inch thick round. Cut into 16 wedges. Place on prepared tray and brush with milk. 

Baking 8 at a time

Bake in preheated oven for 15 to 20 minutes, or until lightly browned. Serve hot or let cool on a wire rack.