Recipe: Deeper n' Ever

[ellyssian]

Update: I just posted a (slight) variation of this with pictures here! =)

Deeper n' Ever has a long and storied history - in story, literally. It is one of my signature dishes, with origins that stretch back to the dawn of time as far as me actually cooking things, as a development upon my steak tips. In short, I've heard it described as - or as a variation of - shepherd's pie; it can also, much more simply, be considered potato skins deluxe.

As for the story, the name - and general concept to actually pull it together as it is now - was inspired by Brian Jacques' Redwall books, which I would read to Deb every night. In those stories, much attention is paid to the feasts and fare that the woodland creatures enjoy, and much is made, in particular, about a creation of the moles named Turnip and Tater and Beetroot Deeper n' Ever Pie (pronounced more like "poie" in the quaint mole dialect.) That dish is hearty enough - and delicious enough - to inspire the moles to dive in headfirst and eat their way through.

Now the thing about the steak tips is that the plates of potato were always prepared individually - one after the other in the microwave to set about melting the cheeses. When combined with a ravenous crew, this often left me sitting down to the table with my plate as the first diners were clearing their own plates. The objective when Deeper n' Ever was created was simple: serve the entire table at once, without staggering servings by a half-dozen minutes or so.

It began life with spiced burger, and bore the name Cheese and Tater and Burger Deeper n' Ever Pie - which was quickly shortened to Deeper n' Ever. The seasonings used were derived from the Béarnaise sauce used on the delicious potato skins served by The Dandelion Green restaurant in Burlington, MA. The original dish often had the burger swapped out for bacon, as you'll see presented here:

• 1 package Oscar Myer Bacon
• 6 medium-largish baking potatoes
• canola oil (spray or rub)
• 16 oz. extra sharp Wisconsin cheddar, thickly shredded
• 8 oz. Monterrey Jack, thickly shredded
• 1 bunch scallions, chopped
• fresh ground black pepper
• tarragon
• chervil
• tarragon vinegar
• butter

Pre-heat oven to 450 F.

Lightly cover the potatoes with canola oil - either by spraying or rubbing them - and wrap in aluminum foil. Place in oven. Bake for an hour or so, or until tender. The higher heat and longer cooking time brings out more flavor from the skins, and adds to the tastes of the meal.

Pan-fry the bacon, set aside to drain. Don't overcook the bacon - it actually adds more by being slightly less cooked; although some crumbly bits are welcome for texture and so on. I often try to get a range of doneness in there.

Lightly spray or rub a large baking dish with canola oil - butter and cheese will provide most of the oils needed, but this will prevent the skins from sticking.

Carefully topple the potato out of their foil and into the dish. Mash up a bit with a fork - break apart skins and spread out a bit, really. I put a bit or two of butter on each potato as I crush it up, so that it melts in nicely. The goal is to fill the dish with a single layer of crushed potato and skins - not too thick, not too thin. (This is where experience on knowing your dish and selecting the appropriate number and size of potatoes comes in.)

Grind some fresh black pepper on the potato. Do not ever use pre-ground pepper. It is evil. Fresh ground is the only acceptable way to handle black pepper.

Sprinkle on the tarragon and chervil, and then spread the scallions over the mix. Sprinkle *lightly* with tarragon vinegar - add flavor, don't make the potatoes swim with it. Crumble the bacon, and then top with the cheese.

Bake at 350 F for about 10-15 minutes, until the cheese melts thoroughly.

Comments

[patrixa.livejournal.com]

FYI: O.M. bacon is really the best. I used to tease ellyssian about his insistence on it until a few years ago, when he & family visited. I held a bacon test. Beside Oscar Mayer, I had a store brand, a Scottish one, and 2 other big name brands. I number coded the bacons so only I knew which was which. Besides ellyssian and family, Paul and Dan also took part.

Results: Unanimously, really truly, O.M. won hands down for taste, amt of shrinkage, and ease of cooking. i.e. it was the only one that did not stick in the pan nor mess up when cooking. The amt of melted fat had no off taste and enough to save for other projects, but not as much as the store and other brands left.

[cissa.livejournal.com]

That looks good- thanks!

[possibledust.livejournal.com]

Wow, that sounds good!