Category: Recipes

One of Our Favorite Fall Soups

Mimi's Corn Chowder
Prep time
Cook time
Total time
If you love the great Corn Chowder that is served at Mimi's Restaurants - then this is for you. Straight from their website to your table!
Recipe type: Soup
Cuisine: American
Serves: 6 servings
  • ¼ -cup butter, (1/2-stick)
  • 6 tablespoons chopped onion
  • ¾ -cup diced celery
  • 2 to ½ cups water
  • 2 cups cubed peeled red or russet potatoes, (1/2-inch)
  • 2 cups frozen corn kernels, thawed
  • 1 can creamed corn (14 oz)
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1 dash of white pepper
  • 3 tablespoons flour
  • 3 cups half and half cream
  1. Melt butter in saucepan over medium heat.
  2. Add in the flour and whisk until smooth and a roux forms (2 minutes).
  3. Add onions and celery and sautée 5 minutes until soft but not brown.
  4. Add water, potatoes, corn kernels, creamed corn, sugar, salt and pepper. Using a wire whisk, whisk until smooth.
  5. Cover and simmer until potatoes are barely tender, about 30 minutes.
  6. Add half and half and simmer uncovered until soup has thickened to a creamy consistency, about 15 minutes.
  7. Season to taste with additional salt and pepper if needed.

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!
Sheperd's Pie
Prep time
Cook time
Total time
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
Cuisine: Irish
Serves: 6 servings
  • Extra-virgin olive oil, as needed
  • 2 pounds ground lamb
  • Kosher salt
  • 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
  1. Brown the ground lamp with a small amount of olive oil, remove from pan and set aside.
  2. Add a small amount of oil olive along with the garlic and onions and saute until soft and onion is translucent.
  3. 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.
  4. Add the tomato paste and cook until the tomato paste starts to brown, about 2 to 3 minutes.
  5. Add enough stock to just cover the surface of the lamb.
  6. 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.
  7. 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.
  8. 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.
  9. Preheat the broiler.
  10. 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.
Irish Soda Bread
Prep time
Cook time
Total time
adapted from: Cook's Illustrated
Recipe type: Breads
Cuisine: Irish
Serves: 1 loaf
  • 3 cup all-purpose flour
  • 1 cup cake flour
  • 2 tbsp sugar
  • 1½ tsp baking soda
  • 1½ tsp cream of tartar
  • 1½ tsp salt
  • 2 tbsp unsalted butter, cold
  • 1 tbsp melted butter for brushing loaf
  • 1¾ cup buttermilk
  1. Adjust oven rack to middle position and preheat oven to 400 degrees.
  2. In a large bowl, whisk together the all-purpose flour, cake flour, sugar, baking soda, cream of tartar and salt.
  3. Cut 2 Tablespoons of cold butter into chunks and add to the flour mixture.
  4. Using your clean hands, work the butter into the dry ingredients until it is completely incorporated.
  5. Make a well in the center of the dry ingredients and add 1½ cups of the buttermilk. Use a fork to work the ingredients together.
  6. Add up to another ¼ cup of buttermilk, adding 1 Tablespoon at a time, until a dough forms.
  7. Turn out onto a lightly floured surface and pat together to form a 6'' round.
  8. Place dough into an 8'' inch (or larger) cast-iron skillet. If you don't have a cast-iron skillet you can use a baking sheet, but the outside won't get as crispy.
  9. Use a sharp knife and cut an "x" into the top of the loaf, about 5-inches long and ¾-inch deep. Bake for 40 minutes.
  10. Remove from oven and brush with 1 Tablespoon of melted butter.
  11. Cool for a few minutes, slice and serve. Best if eaten on the day it is made.