Wonderful to learn you are in your beloved Paris walking around on your own steam! Thanks for sharing your shepherd's pie recipe; though I have never made it at home, I always love a tasty shepherd's pie.
Does your arrival in Paris correspond with a timely submission of your Cake book (sorry that I do not recall the exact name)?!!!!! I sent you mega energy to flow with ease and grace through the chaotic energy often inherent within a timely submission.
BTW, when I told her about the premium xoxoDorie subscription available, @SnowWorms (on FB - Anne otherwise) chooses to upgrade yet cannot figure out to do so.
INSPIRATION: you are the foundational inspiration for a new endeavor, The Culinary Playground, with the first project, Butterfly Pea Blossoms, a culinary escapade. My food forest backyard has an abundance of butterfly pea blossoms that are harvested daily. Thus, I recruited a number of my chef/foodie friends "to play" with butterfly blossoms in their fresh (if they live near me,) dehydrated, dried chopped, and pulverized (think brilliant purple or amazing blue food coloring.)
I plan on doing my first delve into AI to get an organizational plan. The domain names are reserved, and I am days away from a FB Group. Let me know if you would like to play with us - Snow/Anne & Rene Sackett from Playing Around with Dorie days are in. Today, I send out my first ingredient package to a dear prominent Atlanta chef who chooses to play with meat rubs.
The Culinary Playground is garnering an energetic life of its own - I can feel the excitement. Thank YOU for inspiring me to PLAY! Love, Holly
Holly! Antonella here. Please let Snow/Anne reach out to me at xoxodorie@gmail.com if she's still having issues subscribing. I believe that at this time, web is the only guaranteed way to upgrade a subscription on Substack. HOWEVER, Substack is testing that ability through the app for different publications, at different times, and for different users. So whenever there's a conflict or issue, it's best to log in to your Substack account through a browser and proceed with upgrading with her. Feel free to pass that on if you speak with her before she reaches out to us directly.
Thanks, Antonella, for sharing the email for Snow/Anne to connect with you. Sorry for my delay - been super busy, plus a week ago today our barrier islands as well as the bay front was devastated via Hurricane Helene. Have a lovely day!
Holly! This is all so wonderful - wow!! (All except the part where SnowWorms/Anne is having trouble subscribing - I hope that she's worked it out - if not, she should be in touch). And thank you so much for your good wishes on the cake book (title for now - Dorie's Kitchen Cakes)
Your idea for a Culinary Playground is such a good one! I can't be part of it now, but I'd love to see what you're doing. For now, I'm off to search Butterfly Pea Blossoms - new to me.
Shepherds pie is one of my winter staples. I also have a fancier recipe from an old gourmet magazine that made the filling using lamb seasoned gently with some curry powder and topped with mashed sweet potatoes. I made it company-fancy by using a pastry bag to put on the topping.
Company fancy - love it! I sometimes use sweet potatoes - they're particularly nice with the harissa in this version - or a combo of potatoes. I love the pie because it's so easy to play with - xoD
Ironically I broke my kneecap (in Cannes) at exactly the same time you broke yours. My cousin and I will be in Paris from 23-29 September, staying very near Les Éditeurs. We would love to meet you there for a coffee, but fully understand if your precious time in Paris is fully engaged.
Kathy, I so hope your kneecap - and you - are healed. Ugh and arrgh and it's no fun! I've just messaged you. Sending happy Paris thoughts your way - xoD
This really is a winter, friends dish. I made it last week just as Toronto was going through a cold spell (-15C). It was perfect with some friends, wine and a green salad😋. My kids (not kids any more) still love it.
Bonjour, Dorie! My partner adapted your Shepherd’s Pie just a little for our dinner last night. He had made a meatloaf with ground pork, beef and veal the night before, and had a great deal left to use for the pie. He substituted green peas for the spinach. But all else was the same. We were very pleased with the addition of Moroccan spices and also a bit of chicken tagine sauce we had. It was one of the best shepherds pies we’ve ever had, and there is enough for two more meals!
Thank you for your generous removal of paywalls. We are called upon to send donations to those in need which is most important right now. This allows us to continue to learn from teachers like you, to sustain our families mentally and physically and to grow our compassion.
1. I, too, made the decision to become a paid subscriber and was unable to do so within the Substack app. (One would think you could, but nope). I finally gave up, logged out and opened my fav search engine, searched for ‘Dorie Greenspan subscribe’ and voilà, that did the trick! I’m a member of the tribe! Unfortunately, since I live in Texas, where it’s still in the 90s, I won’t be making any shepherds pie for some time.
2. I would love the recipe for tomate farcie (stuffed tomatoes) that is referenced in this story. Can I find the recipe in one of your cookbooks?
I made it using the recipe in Everyday Dorie over a year ago! Will have to make it again.
I'm delighted you've made it - happier that you'll make it again. It's such a warm and inviting dish - xoD
Thank you! My husband loved it too!
Wonderful to learn you are in your beloved Paris walking around on your own steam! Thanks for sharing your shepherd's pie recipe; though I have never made it at home, I always love a tasty shepherd's pie.
Does your arrival in Paris correspond with a timely submission of your Cake book (sorry that I do not recall the exact name)?!!!!! I sent you mega energy to flow with ease and grace through the chaotic energy often inherent within a timely submission.
BTW, when I told her about the premium xoxoDorie subscription available, @SnowWorms (on FB - Anne otherwise) chooses to upgrade yet cannot figure out to do so.
INSPIRATION: you are the foundational inspiration for a new endeavor, The Culinary Playground, with the first project, Butterfly Pea Blossoms, a culinary escapade. My food forest backyard has an abundance of butterfly pea blossoms that are harvested daily. Thus, I recruited a number of my chef/foodie friends "to play" with butterfly blossoms in their fresh (if they live near me,) dehydrated, dried chopped, and pulverized (think brilliant purple or amazing blue food coloring.)
I plan on doing my first delve into AI to get an organizational plan. The domain names are reserved, and I am days away from a FB Group. Let me know if you would like to play with us - Snow/Anne & Rene Sackett from Playing Around with Dorie days are in. Today, I send out my first ingredient package to a dear prominent Atlanta chef who chooses to play with meat rubs.
The Culinary Playground is garnering an energetic life of its own - I can feel the excitement. Thank YOU for inspiring me to PLAY! Love, Holly
Holly! Antonella here. Please let Snow/Anne reach out to me at xoxodorie@gmail.com if she's still having issues subscribing. I believe that at this time, web is the only guaranteed way to upgrade a subscription on Substack. HOWEVER, Substack is testing that ability through the app for different publications, at different times, and for different users. So whenever there's a conflict or issue, it's best to log in to your Substack account through a browser and proceed with upgrading with her. Feel free to pass that on if you speak with her before she reaches out to us directly.
Thanks, Antonella, for sharing the email for Snow/Anne to connect with you. Sorry for my delay - been super busy, plus a week ago today our barrier islands as well as the bay front was devastated via Hurricane Helene. Have a lovely day!
Holly! This is all so wonderful - wow!! (All except the part where SnowWorms/Anne is having trouble subscribing - I hope that she's worked it out - if not, she should be in touch). And thank you so much for your good wishes on the cake book (title for now - Dorie's Kitchen Cakes)
Your idea for a Culinary Playground is such a good one! I can't be part of it now, but I'd love to see what you're doing. For now, I'm off to search Butterfly Pea Blossoms - new to me.
Play happily and deliciously - xoDorie
Shepherds pie is one of my winter staples. I also have a fancier recipe from an old gourmet magazine that made the filling using lamb seasoned gently with some curry powder and topped with mashed sweet potatoes. I made it company-fancy by using a pastry bag to put on the topping.
Company fancy - love it! I sometimes use sweet potatoes - they're particularly nice with the harissa in this version - or a combo of potatoes. I love the pie because it's so easy to play with - xoD
Ironically I broke my kneecap (in Cannes) at exactly the same time you broke yours. My cousin and I will be in Paris from 23-29 September, staying very near Les Éditeurs. We would love to meet you there for a coffee, but fully understand if your precious time in Paris is fully engaged.
Kathy, I so hope your kneecap - and you - are healed. Ugh and arrgh and it's no fun! I've just messaged you. Sending happy Paris thoughts your way - xoD
70 steps down and 70 up. Your PT must be a genius and his patient very diligent! Brava xo
Paris is a great motivator! xoD
Love your tweaks and LOVE Picard!❤️❤️❤️
Ahhh, Picard! xoD
This really is a winter, friends dish. I made it last week just as Toronto was going through a cold spell (-15C). It was perfect with some friends, wine and a green salad😋. My kids (not kids any more) still love it.
Bonjour, Dorie! My partner adapted your Shepherd’s Pie just a little for our dinner last night. He had made a meatloaf with ground pork, beef and veal the night before, and had a great deal left to use for the pie. He substituted green peas for the spinach. But all else was the same. We were very pleased with the addition of Moroccan spices and also a bit of chicken tagine sauce we had. It was one of the best shepherds pies we’ve ever had, and there is enough for two more meals!
Thank you for your generous removal of paywalls. We are called upon to send donations to those in need which is most important right now. This allows us to continue to learn from teachers like you, to sustain our families mentally and physically and to grow our compassion.
as always, feel so thankful you take us along for such a tasty ride… (btw i pay a little tribute to you in my ‘stack out now😉) 😘
So what are your thoughts on the ubiquitous Midwest Tater Tot Hot Dish?
Two comments:
1. I, too, made the decision to become a paid subscriber and was unable to do so within the Substack app. (One would think you could, but nope). I finally gave up, logged out and opened my fav search engine, searched for ‘Dorie Greenspan subscribe’ and voilà, that did the trick! I’m a member of the tribe! Unfortunately, since I live in Texas, where it’s still in the 90s, I won’t be making any shepherds pie for some time.
2. I would love the recipe for tomate farcie (stuffed tomatoes) that is referenced in this story. Can I find the recipe in one of your cookbooks?
Take good care. Be well. Cook what you love.
Shari