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    Meat and Potato Skillet Gratin #Sunday Supper

    This may be one of my favorite Sunday Suppers. I love nearly everything with ground beef in it. I have been dying to try this recipe, so I was thrilled when Em from Sunday Suppers posted this week’s Dinner Ideas with Ground Beef.

    Best thing about this dish? It’s a one pan dish. There’s a lot of steps and prep, and it takes a long time to cook, but once you get going it’s a snap – unless you’re like me and start fixing dinner too late and end up eating at 8:00.

    It’s hearty, but not heavy. I didn’t think a pound of ground beef was enough. Seemed the potato to filling ratio wasn’t quite enough.

    Make sure you use a big enough pot to reduce the heavy cream or else you’ll end up like me – having your way to nice Dear One scrubbing the stove top!

    This gratin reheats well, so you can make it ahead and reheat it uncovered in a 350-degree oven.

    • 4 garlic cloves
    • 1 C heavy cream
    • 2 thyme branches
    • 2 T finely chopped fresh sage
    • 1 T extra-virgin olive oil, more as needed
    • 1 pound ground lean beef
    • 3/4 t kosher salt, more as needed
    • Black pepper, as needed
    • 1 C thinly sliced onion
    • 3 ounces baby spinach (3 packed cups)
    • 2 t Worcestershire sauce
    • 1 pound russet potatoes
    • 4 ounces Gruyère, grated (1 cup)

    Crush and peel 2 garlic cloves. In a small pot over medium heat, combine cream, the crushed garlic, the thyme and 1/2 tablespoon sage. Bring to a simmer; cook until reduced to 1/2 cup, about 30 minutes. Strain and cool.

    While cream cools, heat oil in an ovenproof 10-inch skillet (preferably cast iron) over medium-high heat. Add half the beef and brown well, crumbling with a fork as it cooks. Season with 1/4 teaspoon salt and a few grinds of pepper; transfer meat to a paper-towel-lined plate. Repeat with remaining meat, 1/4 teaspoon salt and the pepper.

    Add onion to pan drippings (drizzle with oil if pan seems dry). Cook, stirring occasionally, until onions are tender and golden, about 10 minutes. Peel and chop remaining 2 garlic cloves; add to pan with remaining sage. Return meat to skillet.

    Toss in spinach, a handful at a time, until wilted. Season with 1/4 teaspoon salt, the Worcestershire and pepper to taste.

    Heat oven to 350 degrees. Peel potatoes and cut into 1/4-inch-thick rounds.

    Layer half the potato slices over meat, with slices overlapping one another. Season lightly with salt and pepper; top with half the cheese. Repeat with remaining potatoes and cheese. Spoon reduced cream evenly over top.

    Cover pan tightly with foil and bake until vegetables are very tender, 60 to 75 minutes. Uncover and cook until golden brown, about 10 minutes more. Cool 10 minutes before serving.

    4 to 6 servings

    Dinner Ideas Using Ground Beef

    Sunday Supper MovementThe Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

    Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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    Pistachio Lemon Bars #SundaySupper

     

    This week’s Sunday Supper is brought by Anne from Simple and Savory. The theme is Easy Spring Recipes. There are so many spring vegetables that I would love to write about, but this is Maine. Spring doesn’t hit until June and we’re pretty lacking in local produce at the moment. I haven’t even begun to think about the garden yet! I am dreaming about it … but in the meantime …

    There’s a little happy dance being done here – a very tentative happy dance, mind you. This is, after all, Maine. The snow has started to melt (hard to believe 2 1/2 weeks ago there was 4 FEET of snow out there), seems as though the grip of winter has started to ease. I realize, that merely typing these words can bring upon us another snowmageddon, but we’re hopeful.

    We have a short growing season here, so vegetables that take a longer time to mature grow in our greenhouse, all else in the garden. I CAN NOT WAIT!

    I’m not quite sure why lemons and pistachios remind me of spring, but they do. Perhaps it’s my Greek roots. Perhaps it was my Papoo’s love of pistachios and sneaking handfuls out of his night stand drawer – though, those were the red dyed ones. Not easy to be sneaky when your fingers and lips and tongue are dyed bright red!. Perhaps it was his idea that lemons were good for everything – softening your hands, flavoring things, making you feel better, taking away unpleasant smells.

    So, Papoo, this one’s for you …

    THE CRUST:

    • 1 cup all-purpose flour
    • ¼ cup confectioners’ sugar
    • ¼ teaspoon kosher salt
    • ½ cup cold, unsalted butter, cut into small pieces
    • ¼ cup shelled unsalted pistachios, roughly chopped

    THE FILLING:

    • 2 eggs
    • 1 cup sugar
    • ½ teaspoon baking powder
    • 2 tablespoons all-purpose flour
    • 1 teaspoon grated lemon zest
    • 4 tablespoons fresh lemon juice
    •  cup shelled unsalted pistachios
    •  Confectioners’ sugar, for garnish

    Preheat oven to 350 degrees.

    Line an 8-inch square pan with parchment paper (if using foil, lightly butter it). Place flour, sugar and salt in a food processor and pulse a few times. Add butter and process until well combined. Stir in chopped pistachios. Firmly press mixture into the bottom of the lined pan using the flat bottom of a glass or measuring cup (if it sticks, place a piece of parchment paper on the dough before pressing).

    Bake until lightly browned, about 20 minutes.

    Meanwhile, whisk together the filling ingredients. When the crust is baked, pour the filling into the pan and bake until set, about 20 minutes. Let cool completely.

    Sprinkle with confectioners’ sugar and cut into 2-inch squares.

    Breakfast

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    Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

    Rhubarb Coffee Cake

    Done

    As Robert Burns once wrote … ‘The best laid schemes ‘o mice an’ men’ …

    As anyone still out there may recall, this past January I took a stand against cyber stalking, pledging to not allow fright and fear of judgment curb my enthusiasm for writing.

    AND THEN …

    Came the snow! (Imagine that, snow in Maine …) And there was the Dear One, shoveling and shoveling and shoveling. It pained me to watch him do this all alone, so off I went to help. It pained me to watch him and then it pained me the next morning ~ SCIATICA. Crippling sciatica. Off we go to the doctor. Here’s some meds. They will help. Rest. Heat. Cold. Drugs. Repeat.

    After a few days, they did help. Helped enough so I was able to get myself out of bed and go downstairs.

    At our house in cold and snowy and blowy Maine, it was not easy to keep the outer door closed tight and we would offer awake to inches of snow inside the porch doorway. The solution? Put a log there.

    Physically fragile and compromised me goes to walk outside and instead of bending over to move the log, I pushed it aside with the outside of my left foot. No big deal.

    HA!

    I opened my eyes the next morning in the worst pain I have ever experienced in my life. It was blinding. I couldn’t stand or walk or sit. I had one comfortable position and one emotion ~ hysteria.

    Dear One and I drive off to the doctor again, this time with me lying across the back seat in the fetal position sobbing. Different drugs. Rest. Heat. Cold. Drugs. Repeat. No better come in and we’ll start running tests.

    And really crappy drugs. I needed the mother of all muscle relaxers and I truly felt this medical office was ‘not getting it’. I managed to get flexeril, but I was in pain. I needed relief. It wasn’t happening. I was just stoned out of my head. Not sleeping, just passed out. Not eating (not the worst thing in the world). Sad. Deflated.

    A friend or two stepped in and suggested an osteopath. Being the skeptical gal I am, I just didn’t see that working. But at this point – three weeks of being in bed – I would have done nearly anything anyone suggested for relief.

    On a ridiculously snowy day, the Dear One and I drive 40 minutes to see the osteopath. I walk in the door and there’s sitar music playing and incense burning and I’m thinking – ‘yeah, right. This ain’t gonna work. $230 down the drain.’

    I lay on the table and the doctor placed his hands on my middle and lower back. Then my knee and hip. Light little fluttery touches. Nope, nope, nope, not working, not working … OH MY GOD, the muscles I pulled and twisted and tore RELAXED. No more drugs, slow pace, less bed rest, more sessions with him. And after 6 weeks, I felt like … well, at 80%.

    What I didn’t realize at the time was the emotional and mental blow this took on my psyche. I was just unhappy and unmotivated. I did just the bare minimum I needed to do to get by. Quite frankly, I didn’t even realize this was happening. I wasn’t writing or cooking anything new, certainly not taking photos. I felt myself slipping away. Nothing was fun. Nothing was interesting. Get up. Shower. Eat. Work. Sleep. Repeat.

    Finally, a dear friend who had been trying to reach out to me over and over again, cornered me. And we started talking … and talking … and talking … it didn’t hurt that she is an incredible neuropsychologist …

    Everything had caught up to me after the injury … moving, being away from my family, my friends, being away from my darling son and his new bride, trying to find a place to fit in with the Dear One and his children, making new friends, being seriously injured, feeling isolated and alone. I don’t have those bring you chicken soup at 2:00 am friends here yet. No one who would reach out and come and visit or … It all just came crashing down on my soul at once. I was just paralyzed. My dear friend has known me for many, many years and heard the sadness and desperation creeping into my head. Her answer … let’s talk some more and let’s think about prozac.

    I knew what I thought about prozac and I was VERY reluctant. The first pill I took was truly really hard to swallow. I was terrified. And I sat, patiently (well, as patient as I am capable of being) waiting for something to happen. As if there would be a TA-DA! moment. There wasn’t.

    But one morning I woke up, just as dear Dr. D.T. said, and it felt as though the haze was gone. I felt happier in my head, my heart and soul felt lighter. I tried a new recipe. I giggled. I’m sleeping.

    I’m getting better. I’m at the edge of the woods about to step into the sun light. Thank you, Dear one for being so patient and for dropping everything to stay home and take care of me. Thank you, D.T., I would have been able to get to this point without you. To my friends and family I’ve hidden from for the last number of months, I’m sorry, I love you all, and I’m back amongst the living.

    So, while in bed I saw this recipe for Rhubarb Coffee Cake with Streusel Topping from Melissa Clark in the New York Times Cooking section. It looked like it had to be made. I had rhubarb that had to be cooked.

    Tender, sweet, easy, yummy. The true testament is it being gone in a day!

    Cake

    • 1 C of sugar
    • ½ C of butter
    • 1 egg
    • 1 C buttermilk
    • 2 C flour
    • 1 t baking soda
    • ½ t nutmeg (optional)
    • 2 C rhubarb, diced

     

    Streusel Topping

    • ½ C sugar
    • ½ C walnuts, chopped
    • 1 t cinnamon
    • 1 T butter, melted

    Preheat the oven to 350 degrees. Grease a nine-by-thirteen pan. Assemble the cake, cream together the sugar and the butter, beat in the egg and buttermilk. Whisk or sift together the flour, soda, and optional nutmeg, and add it to the sugar, butter, egg, buttermilk mixture. Mix all together completely, and then fold in the rhubarb. Spread in the baking pan.

    Mix the topping by combining the sugar, walnuts, cinnamon, and melted butter, and distributing it over the top of the cake batter.

    Bake for forty-five to fifty minutes. Serve warm.

    Makes one nine-by-thirteen cake.