Looking Forward to Lunch! Update on Husband :-D
I've got a casserole in the oven. It is one of my usual fearless forrays into making over a conventional recipe into a kosher/more-or-less paleo dish.
It has rice in it - sub in shredded potatoes instead
dark corn syrum - sub in thick honey (in other words, a jug of honey that's been in the cupboard without a lid for the last year)
Raisins - I don't have any dry fruit so I added a pound of ground beef
Butter - butter in a meat dish isn't kosher so used beef fat instead
Milk - again, not kosher for a meat dish and not really paleo so used an equal amount of rich beef stock
Main ingredient is liver. I'm hoping that the ground beef will disguise the liver enough that my husband will eat it for dinner tonight.
Also has an egg (to help thicken the sauce), onion, rosemary, thyme, salt, and pepper for seasoning. Seriously guys, this smells SOOOOO good!
So, my husband seriously (thinks he does) hates liver. By lunch today, he will have had 4 servings of this recipe had he still doesn't realize there's liver in it. The original recipe comes from The Best Casserole Cookbook Ever by Beatrice Ojakangas, although she probably won't recognize her recipe in my version. :-)
2 T beef drippings, plus extra to oil the pan
3 C shredded potato, parboiled for 8 to 10 minutes, then drained
2 1/2 C rich beef stock
1 large egg, beaten
1 medium onion, chopped
2 T honey
1 T salt
1 t pepper
1/2 t marjoram
1 lb ground beef, cooked (use the drained fat for the other fats called for in the recipe)
1 lb liver, sliced and finely chopped
Preheat oven to 350 F. Oil a shallow 2 qt casserole dish.
Mix the potatoe, stock, and egg in a large bowl
Heat the beef drippings in a skillet and brown the onion in it. Add to the potato and stock mixture. Stir in the honey and seasonings. Add the liver and pour into the oiled casserole dish.
Bake, uncovered, for 1 hour or until the casserole is set.