Mrs. Queen Takes the Train: A Novel

Mrs. Queen Takes the Train: A Novel, written by William Kuhn, was a delightful read.  We left the book loving Queen Elizabeth more than ever!  In the novel, she becomes bored with her life as the Queen and decides to take a stroll out of the palace gates and head to her most favorite place on earth, with lots of adventure and interesting characters along the way.  We won't tell you where her favorite spot was - must read the book and find out for yourself!  While she was MIA (missing in action), a "team" of her servants try to find Queen Elizabeth before a scandal of epic proportions erupt.  This was Mr. Kuhn's first novel and we think he did a blimey good job!

As always, our meal was delicious.  Here are the recipes . . .

APPETIZER
Cheese plate with English Cheddar, Bleu cheese, sausage, grapes and crackers.

SHEPHERD'S PIE
Ingredients:
1 tablespoon butter
1 tablespoon olive oil                                    

1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, crushed
Salt and freshly ground black pepper
1 tablespoon tomato paste
1 pound lean ground beef
1 pound ground lamb
2 tablespoons Worcestershire sauce
1/2 cup beef stock
1 1/2 cups garden peas

Cheesy Mashed Potatoes, recipe follows:
4 pounds Yukon gold potatoes, peeled, quartered
4 tablespoons butter
1/4 cup heavy cream
1 cup grated mature white Cheddar
Salt and freshly ground black pepper


Preheat oven at 400 degrees F.

Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground beef and lamb and cook until meat is no longer pink, about 10 minutes. Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas. Transfer mixture to an oven-proof baking dish and spread evenly. Place cheesy mashed potatoes on top of ground meat mixture and spread out evenly.  Once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherd's pie and serve.
Cheesy Mashed Potatoes . . .
Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes. Once the potatoes are at a desired density, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture add cheese and mix well. Season with salt and pepper.


CURRIED FRUIT & NUT SALAD
1/2 cup slivered almonds
1 head iceberg lettuee, torn into pieces
1 cup spinach, rinsed, stemmed and torn into pieces
1 11-ounce can mandarin oranges chilled and drained
1 cup seedless grapes, halved
1 avocado, peeled, pitted and diced

Curry Vinaigrette Dressing . . .
1/2 cup vegetable oil
1/2 cup white vinegar
1 clove garlic, minced
2 tablespoons packed light brown sugar
2 tablespoons minced fresh chives
1 tablespoon curry powder
1 teaspoon soy sauce
Combine all ingredients in lidded jar. Shake well.

Toast almonds under broiler until golden, watching carefully. ln salad bowl, combine lettuce, spinach, mandarin oranges, grapes, avocado and almonds. Prepare Curry Vinaigrette Dressing. Pour dressing over salad and toss gently.

*Recipe from Crème de Colorado Cookbook, copyright 1987, Junior League of Denver, Inc., Denver, CO

DESSERT
Pastries and a delicious chocolate and mint herbal tea from a cute little store in downtown Littleton, Colorado called In Tea, were served as our dessert.

A jolly good time was had by all!