Our time in Holladay is coming to a close, we signed a lease for a large home this past week. We have lived in Holladay for the past 4 years and will miss the area and the friends we have made. Our next adventure takes us to Kearns and we are excited to have some growing room for our family. Now to start the packing process…
Monday, 08 June 2015 12:09Written by rdalley
Jay Leno & Governors State of Sport Awards 2015
I recently had the opportunity to work with Jay Leno during the Governors State of Sports Awards held at the Energy Solutions Arena. I was the producer for the event and helped to create the stage design, show flow, and other elements of the event. I was also responsible for managing the show, calling video, audio, lighting, and talent cues for the event. We had several classic cars as part of our design including the world land speed record holding car the Mormon Meteor III, Ford GT40 MkII Golf P-1074, and the Cobra CSX-2002.
Friday, 24 April 2015 20:13Written by rdalley
St. Patrick’s Day 2015
St. Patrick’s Day 2015 brought our family a couple of fun items for dinner. We had a made from scratch Shepard’s Pie, Irish Soda Bread, and a Green Velvet Cake with Cream Cheese filling. I sampled the Shepard’s Pie with a few different people and my home teachers loved it. They both wanted the recipe, so Preston and Aaron here it is!
Traditional Sheperd's Pie is made with lamb and a variety of root vegetables. Its a hearty stew with a crispy potato topping.
Recipe type: Dinner
Serves: 6 servings
Extra-virgin olive oil, as needed
2 pounds ground lamb
2 tbs corn starch
1 white onion, chopped
4 large parsnips, cut into ½-inch dice
1 large turnip
3 ribs celery, cut into ¼-inch dice
3 carrots, peeled and cut into ¼-inch dice
2 cloves garlic, smashed and finely chopped
¼ cup tomato paste
3 to 4 cups beef stock
2 bay leaves
1 bundle fresh thyme
2 pounds Yukon gold potatoes, cut into 1-inch dice
¾ to 1 cup heavy cream
2 to 3 tablespoons cold butter
Brown the ground lamp with a small amount of olive oil, remove from pan and set aside.
Add a small amount of oil olive along with the garlic and onions and saute until soft and onion is translucent.
Add the turnip, ½ the parsnip, and carrots to the pan. Season the mixture with salt and cook, stirring frequently until the vegetables are soft and very aromatic, about 8 to 10 minutes. Add the lamb back to the pan and stir to combine.
Add the tomato paste and cook until the tomato paste starts to brown, about 2 to 3 minutes.
Add enough stock to just cover the surface of the lamb.
Taste and season with salt, if needed. Toss in the bay leaves and thyme bundle. Bring the stock to a boil and reduce to a simmer. Partially cover and simmer for 30 minutes. When the stock level reduces replace with more to keep the meat submerged.
Place the potatoes and remaining parsnips in a medium saucepan and cover by 1-inch with tap water. Season the water with salt and bring the water to a boil. Boil the potatoes until they are fork tender, about 15 minutes. Drain the water from the potatoes. In a small saucepan over medium-high heat, bring the cream to a boil. Mash the cold butter and hot cream into the potatoes. Taste and season with salt, if needed. The potatoes should be creamy and very flavorful.
Add corn starch mixed with a small amount of water to the stock, simmer for 15 minutes more to allow the stock to thicken. Taste and adjust the seasoning, if needed. When done, the lamb mixture should be thick and stew-like. Remove the bay leaves and thyme bundle and discard.
Preheat the broiler.
Spread the mashed potatoes over the lamb mixture in an even layer. Place the baking dish under the preheated broiler. Broil until the potatoes are golden brown and crispy.