By Marie Fagan Peart | marie@haldimandpress.com
A friend of mine suggested I connect with Carolyn Hamming from rural Dunnville. Carolyn
Carolyn Hamming
had dropped off a meal for her at just the right time, when she needed it the most. Surprising, isn’t it, how food lovingly prepared can feed not only your body but the heart and soul too?
In 2006, Carolyn and her husband Martin moved back to the area after purchasing her parents’ home. They spent many years moving to various locations on account of Martin’s career. They raised a family of five children, which has grown to include nine grandchildren.
Not only is Carolyn an avid cook, she loves baking even more. She enjoys gardening and her vegetable patch provides more than enough for her and her family. Nothing brings her more joy than to be able to share the work of her hands from both the garden and the kitchen with many others.
The rhubarb loaf was her mother-in-law’s recipe and Carolyn remembers enjoying it for the first time while she was dating her husband. She just loves the taste and texture – a good mix of sweet and sour with a crunchy crust. The shepherd’s pie was the dish she dropped off at my friend’s home. My friend described it as “not your typical shepherd’s pie; refreshingly different and very flavourful.” Enjoy!
Rhubarb Loaf
2 cups diced rhubarb
1/4 cup sugar (1st amount)
3 cups flour
4½ teaspoons baking powder
1 teaspoon salt
1 cup sugar (2nd amount)
1/2 cup nuts (optional)
1 egg
1/4 cup melted butter
1 Tablespoon grated orange rind
1/2 cup orange juice
Preheat oven to 350°F. In a medium bowl, mix rhubarb with 1/4 cup sugar. Set aside.
In a large bowl, combine flour, baking powder, salt, 1 cup sugar, orange rind, and nuts. Set aside.
Combine the egg, melted butter, and orange juice.
Add the egg mixture to the dry ingredients. Stir until well blended. It may seem a bit dry.
Add the rhubarb. You may need to use your hands to combine.
To prevent the rhubarb loaf from getting too dark, fold parchment paper into 3 layers and put in a greased 9×5” loaf pan. Place on a cookie sheet. Bake for approximately an hour. Insert a toothpick and when it comes out clean it is ready. Cool 10 minutes and then remove from pan.
Best Classic Shepherd’s Pie Recipe
Meat mixture
2 Tablespoons olive oil
1 cup chopped yellow onion
1 lb. 90% lean ground beef or ground lamb
2 teaspoons dried parsley
1 teaspoon rosemary
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 Tablespoon Worcestershire sauce
2 garlic cloves, minced
2 Tablespoons all-purpose flour
2 Tablespoons tomato paste
1 cup beef broth
1 cup frozen mixed peas & carrots
1/2 cup frozen corn kernels
Add the oil to a large skillet over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
Add the ground beef, breaking it apart. Add the parsley, rosemary, thyme, salt, and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute. Add the flour and tomato paste. Stir until well incorporated.
Add the broth and vegetables. Bring to a boil. Reduce to a simmer, stirring occasionally for about 5 minutes. Set aside.
Potato topping
1 ½ – 2 lb. russet potatoes (about 2 large
potatoes), peeled and cut into
1-inch cubes
8 Tablespoons unsalted butter
1/3 cup half & half cream
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup parmesan cheese
Set oven to 400°F.
Cook potatoes in boiling water until they are fork-tender, 10-15 minutes.
Drain and rest in the hot pot for 1 minute. Add butter, half & half, garlic powder, salt, and pepper. Mash and stir all the ingredients together. Stir in the parmesan cheese.
Pour the meat mixture evenly into a 9×9 (or 7×11) inch baking dish. Spoon the mashed potatoes on top into an even layer.
Place on a baking sheet. Bake uncovered for 25-30 minutes. Cool 15 minutes before serving.
Source: thewholesomedish.com/the-best-classic-shepherds-pie/#recipe
