Subj : Fudge was: Serious Spuds
To : Ben Collver
From : Dave Drum
Date : Thu Jul 24 2025 06:44:28
-=> BEN COLLVER wrote to DAVE DRUM <=-
BC> Apparently chocolate is not required.
DD> The only "fudge" in that is someone fudging the rules.
BC> I see a whole bunch of fudge recipes on recipesource.com that don't
BC> call for chocolate, so i guess it's a case of theory versus practice,
BC> or dictionary versus kitchen. Or... one could argue from tradition.
BC> The very first fudge recipe does indeed call for chocolate.
BC> MMMMM----- Recipe via Meal-Master (tm) v8.06
BC> Title: Original Fudge
BC> Categories: Candy, Fudge
BC> Yield: 16 Servings
BC> 4 oz Chocolate (120 g)
I think it's a matter of terminology. Sorta like Shepherd's Pie. If I
make a ground meat dish that has potatoes as a top crust using lamb/mutton
then it is properly called a "shepherd's" pie. If I substitute ground
beef (most common) or ground chicken/turkey it becomes, properly, a
"Cottage" pie - no matter that some (many) insist on calling it all
"Shepherds Pie"
The important thing, be it fudge or meat pie - Is it tasty?
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cottage Pie
Categories: Beef, Vegetables, Herbs, Potatoes, Cheese
Yield: 7 servings
MMMMM--------------------------FILLING-------------------------------
2 lb Ground beef
Salt & pepper
2 tb Salted butter
1 md Onion; diced, (1 cup)
2 Celery ribs; fine chopped,
(1/2 cup)
1 md Carrot; peeled, fine
- choppedc (1/2 cup)
3 cl Garlic; minced
2 tb Tomato paste
1/4 c A-P flour
2 c Beef broth
1/2 c Dry red wine or water
1/2 c Frozen peas
2 tb Worcestershire sauce
4 Thyme sprigs
2 Dried bay leaves
MMMMM--------------------------TOPPING-------------------------------
Salt
2 1/2 lb Russet potatoes; peeled, in
- 1" cubes
1/2 c Whole milk
5 tb Salted butter; melted
3/4 c Grated Parmesan
Set the oven @ 350ºF/175ºC.
PREPARE THE FILLING: Heat an ovenproof 12-inch skillet
over medium. Add ground beef and a large pinch of salt
and cook, breaking up the meat as you go, until slightly
pink and just cooked through, 5 to 7 minutes. Using a
slotted spoon, transfer the ground beef to a bowl and
set aside. Leave about a teaspoon of fat in the pan and
discard the rest.
To the same skillet, add butter, onion, celery and
carrot and a pinch of salt. Cook, stirring occasionally,
until the onion is translucent and the carrot is just
tender, about 5 minutes. Add the garlic and tomato
paste, stirring to coat, about 1 minute. Add flour and
stir to incorporate.
Add broth, red wine, peas, Worcestershire sauce, thyme
sprigs, bay leaves and 1 teaspoon each salt and pepper.
Stir to combine, then bring to a simmer and cook,
stirring occasionally, until the consistency of thick
gravy, 7 to 10 minutes. Taste and add extra seasoning,
if needed. Remove the bay leaves and thyme sprigs and
stir in the ground beef. Remove from heat and set aside
to cool slightly.
MAKE THE TOPPING: To a large saucepan, add 4 quarts of
water and 2 tablespoons of salt and bring to a boil. Add
potatoes and cook until knife-tender, about 15 minutes.
Drain the potatoes and put back into the saucepan. Add
the milk, 4 tablespoons butter and 1/2 cup grated
Parmesan. Mash with a potato masher until just creamy,
avoiding over-mashing. Taste and add salt if needed.
Dollop the mashed potatoes on top of the beef mixture in
the skillet, carefully smoothing the mashed potatoes
until it fully covers the beef mixture and reaches the
edge of the pan. Drizzle the remaining 1 tablespoon of
butter over the top, sprinkle with remaining ¼ cup
grated Parmesan and bake in the oven until golden and
bubbly, about 30 minutes. Let stand for 10 minutes
before serving.
NOTE: If you do not have an oven-proof skillet, you can
transfer beef mixture to a 9-by-13-inch baking dish for
assembly and baking.
By: Dan Pelosi
Yield: 6 to 8 servings
RECIPE FROM:
https://cooking.nytimes.com
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