Meat & Potato Bombs

I lost the YouTube video link, but thankfully I scribbled down some notes as I watched it. I didn’t think much of the recipe’s concept, but I do love piping mash potatoes, so I gave this one a whirl.

And we are glad I did. We loved it. I have plans to turn this into a Shepards Pie meal. I also want to try stuffing an egg yolk under the mash next time.

This recipe is good for 8 bombs, but you can easily cut it in half for a lovely dinner for two, or for a solo dinner + a lunch for the next day.

Meat & Potato Bombs:
400 g Ground Meat (of choice – I used turkey. It might have been chicken. I forget.)
1/2 Yellow Onion, diced or grated
2 Garlic Cloves, minced or grated
1 tbsp AP Flour
3 tbsp Neutral Oil
1 Yolk
S&P
Parsley, chopped

Mix this by hand to form the patties. Place on a small sheet tray or a big plate and wrap to chill 30 mins. In the meantime, work on the mash. Preheat oven to 350*.

2 Medium Sized Yukon Potatoes (you can use Russet instead), 1″ x 1″ cubes
1 tbsp Salt

From cold water, bring the potatoes in water to a boil with the salt in. Let it boil until the edges of each cube look slightly fuzzy. It should be about 10 mins or so. Drain and process the potatoes into a medium size bowl using a ricer. This tool gives the smoothest mash needed for piping.

40 g Butter
1/2 C Milk
50 g Cheddar Cheese, grated
Pinches of Salt & Nutmeg (if you like it; I don’t)

Warm up this in a small sauce pan as soon as you drain the potatoes and start ricing. At the same time, warm up some pasta sauce. (Jarred is fine, or make a fast pasta sauce using the following.)

Take the bombs out of the fridge. After all the ricing is done, add the dairy mixture. Fold in gently.

100 g Passata Sauce
30 g Olive Oil
1/4 tea Italian Seasonings (rubbed between your fingers first)
S&P

Lay a scant bit of pasta sauce on bottom of a small baking dish or a skillet that is oven proof. Set it aside. Place the bombs over the pasta sauce. Use a finger to indent the middle of the bombs a bit.

Set up a piping bag with a star tip inserted in the bottom hole. Spoon mash into the bag and pipe it over the bombs starting in the middle, moving out to the edge while circling it into a hive like shape.

Spoon the rest of the pasta sauce between the bombs. Cover the pan’s handle with a sheet of tin foil if it’s plastic in nature to protect it. Otherwise, pop the dish or skillet into the oven.

Bake for 30 mins. Longer if you want more colour on the tips of the mash potatoes.

Serve with a side of your choice.

Ways to Cut A Watermelon

Once you crack open a watermelon and grab a few slices, then what? How are you going to break it all down to store it in your fridge? Or, if you’re like Ellen, give it away to your siblings for the kids? Here are some great ways. I used a few of these when working in catering, and they are very solid storage methods.

Peanut Butter Cookies

OPCPeanutButterCookies

Something about today is just breaking my brain. Or, perhaps my brain isn’t quite awake like the rest of me? Not sure. But, I’m fairly certain only simple things will get done today, like this simple 3-ingredient recipe for Peanut Butter Cookies. All it requires is one egg, 1 cup of sugar and one cup of peanut butter. (Ratio: 1:1:1)

Or, if you’re running on full steam unlike me today, and you like a bit of jazz hands with your Peanut Butter cookies, you can always try this version from Tasty Kitchen. You can’t go wrong with anything from that site!

Vincent Talleu, Master Baker

I am a huge fan of these four Vincent Talleu‘s youtube videos showing him in his bakery making bread, chocolate pastries, etc. I could watch these all day long if I had time.

Check out this bread making marathon one. This one if my favourite. It’s 11:38 minutes long, but worth every second you spend watching it. I’d be highly surprised if you don’t drool or exclaim from five new tricks you pick up watching him.

Master bakers. Bless their hearts. They’re not only awesome to work with, but awesome to stand back and watch if they let you.