Kicking off with comfort food

Sometimes, it's difficult being a college student. Today I'm, once again, stuck in my bedroom reading one food blog after the next, unbearably bored and trying my hardest to put off the inevitable - work - all the while wishing I had the mind power to just sit still and finish the damn assignment. In some ways, I'm still a melodramatic teenager, bemoaning school and responsibilities and life while sulking angrily in a corner. But living on your own and doing your own laundry usually puts things into perspective, and I know that when the time comes, I'll have only me to pull myself out of that corner.
Well, and friends. Those that matter.

One of whom is my partner in starting this blog, which was born at a whim about two months ago. This accidental little brainchild, to its own bad luck I suppose, was neglected while the two of us worked our butts off for academia's annual mid-term season, which brings with it loads of late-night video calls, midnight cereal bowls and frantic hair pulling.

But things have quieted down somewhat, and I think it's time to pick this baby up again.
 
Inspired by a brief gchat session with Tifa last Wednesday, I made Pâté chinois for my boyfriend and his housemates. Pâté chinois is essentially a French Canadian Shepherd's Pie. I remember first tasting and falling in love with it the summer of 2008, in Trois Pistoles in Quebec. 

The recipe is actually taken from the Wikipedia cookbook (Classy, I know..) and was pretty awesome! It was my first time making this three-layered comfort, and I was pleasantly surprised by the wonderful turn out (NOM). The leftovers stayed at J's house, so when I got the cravings for this dish back in my own apartment, I made it again, and remembered to bring my camera. 

layer one!

pepper, pepper, finely chopped

they're all in this together...

ZOMG the big mash up! Loads of milk for super creamy spreadable mash =)

into ze oven........

nom comfort food nom

Pâté chinois (from the Wikipedia Cookbook)

8 medium fresh potatoes

2lbs ground beef

1 small onion, finely chopped

1 small green bell pepper, finely chopped

1 can whole kernel corn, drained

1 can creamed corn, with sauce

2 Tb butter

1.     Boil potatoes in lightly salted water until soft, drain. Mash potatoes, adding 2 T butter and just enough milk to achieve a spreadable consistency. Set aside.

2.     Brown ground beef with onions and peppers. Drain fat and put ground beef mixture in bottom of casserole dish.

3.     Mix creamed corn and whole kernel corn and spread over beef.

4.     Spread the mashed potatoes across the top to form a 'crust'. Lightly sprinkle with paprika, and salt/pepper to taste, and make tracks with a fork, if desired.

5.     Bake uncovered at 400F until the potatoes are golden brown. (approximately 30 minutes)