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Baby Carrots and Onions in Cream
1 pound Baby carrots
1 pound Small white onions
5 fluid ounces Cream
Salt and pepper
Pinch nutmeg
Wash and trim carrots. Peel onions. Place in pot with 1/2 inch boiling salted water. Cover and simmer gently for 10 minutes. Remove lid and boil rapidly, shaking pot to prevent burning, until water is absorbed. Stir in cream and add pepper and salt to taste, if necessary. Serve with a very light sprinkling of nutmeg. Serves 4 |
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| Potato Torte with Bacon, Cabbage and Cheddar
1/2 head Savoy cabbage, shredded
3 tablespoons Kerrygold Irish butter
1/2 pound Irish traditional bacon, diced
4 baking potatoes, peeled and sliced 1/4-inch thick
8 ounces Kerrygold Cheddar Cheese
Salt and freshly ground black pepper
Preheat oven to 400 degrees. Butter a 9-inch quiche pan or pie plate.
In a pot of boiling water, blanch the cabbage for 2 minutes. Drain and refresh in cold water. Pat dry. In a large skillet over medium heat, melt the butter. Add the bacon and cook until browned, about 5 minutes.
With a slotted spoon, remove the bacon and toss with the cabbage. Add the potato slices to the skillet and toss to coat in the bacon drippings. Place one-third of the potatoes in the bottom of the prepared pan.
Sprinkle with salt and pepper and half the cheese. Top with half the bacon and cabbage mixture, salt and pepper, then repeat with one-third of the potatoes, remaining cheese, bacon and cabbage, salt and pepper, and end with a layer of potatoes.
Cover with a sheet of parchment paper and bake for 45 minutes. Remove parchment for last 5 minutes to let potatoes brown. Slice into wedges.
YIELD: 8 Servings | |
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Peasant-Style Potatoes and Cabbage
2 pounds all-purpose potatoes, pared and quartered
6 slices bacon, diced
3 cups coarsely chopped green cabbage
1 large leek, chopped
½ cup hot milk
2 tablespoons Tabasco brand Green Pepper Sauce
1½ teaspoons salt
Place potatoes in 3-quart saucepan with water to cover. Bring to boil over medium-high heat. Reduce heat; simmer until tender, 20 to 25 minutes. Drain.
While potatoes are cooking, cook bacon in 12-inch skillet over medium heat until crisp, stirring occasionally. With slotted spoon, remove bacon to plate. Cook cabbage and leek in drippings remaining in skillet over medium heat until tender, stirring occasionally, about 10 minutes.
Mash potatoes until smooth. Gradually add hot milk; beat until fluffy. Stir in Tabasco sauce and salt. Add cabbage, leek and bacon until well-mixed. Makes 6 servings. |
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| Potato Collops
3 medium potatoes
1 large onion
salt and pepper to taste
2 teaspoons chopped parsley
1/4 lb. raw bacon, diced (leave out on fast days)
2 tbsp. butter
1 cup scalded milk (still hot)
1/4 cup grated cheddar cheese
Peel the potatoes and cut into very thin slices. Chop onion. Place a layer of vegetables on a greased baking dish. Sprinkle with seasonings, parsley, and diced bacon. Dot with butter. Repeat layers until all ingredients are used. Pour milk over and top with cheese. Cover and bake in a preheated 350 degree oven for 45 minutes.
Uncover and continue cooking until potatoes are done and top in nicely browned. | |
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Pot of Gold Cabbage Recipe 1 C. uncooked basmati rice
2 C. water or vegetable broth, plus more for steaming
1 T. curry powder
1 t. salt
1 large head green cabbage
1 C. frozen corn kernels, thawed
1 large tomato, chopped
1 1/2 C. shredded cheddar or monterey jack cheese
1 1/2 T. chopped parsley
Preheat oven to 375°F. Place rice in a 2 1/2-quart saucepan with the 2 cups water or vegetable broth, curry powder and salt. Bring to a boil. Cover pot tightly, reduce heat and simmer 25 minutes until rice is tender, golden in color and all liquid is absorbed.
Meanwhile, cut cabbage in half vertically, leaving core intact. Remove enough of inner leaves, including part of core, to make a large well in each half. (Leaving core end intact will help hold cabbage together while cooking.) You can steam inner leaves along with cabbage halves and save for another purpose.
In a large pot over boiling water, steam cabbage in a steamer basket 12 - 15 minutes until firm but nicely wilted. Remove from steamer and place on a baking pan.
In a large non-reactive bowl, combine cooked rice, corn, tomato and 1 cup cheese. Mix well. Mound rice mixture evenly into cabbage halves. Sprinkle each with 1/4 cup cheese. Place on a baking dish and bake 20 minutes until heated through and cheese is melted and bubbly. Sprinkle each with parsley. Serve immediately.
Makes 4 servings. |
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Red Onion Tart With Cashel Irish Blue Cheese Recipe Onion filling:
2 lbs. red onions or other onions, peeled, sliced
1 C. balsamic vinegar
1/2 t. honey
salt and freshly ground pepper to taste
sprigs of chervil and a little reduced balsamic vinegar, for garnish
Pastry:
1/2 C. whole wheat flour
1/2 C. plus 2 tablespoons all-purpose flour
1/4 C. oatmeal, preferably Irish pinhead-style
2 1/2 oz. softened butter
3/4 C. shredded Swiss cheese
3/4 t. salt
3 T. cold water
Blue cheese topping:
4 oz. soft blue cheese (preferably Cashel Irish Blue)
2 T. plain yogurt
To prepare onion filling:
Place onions and vinegar in heavy saucepan. Cover with wax paper and lid. Cook gently for 30 minutes. Remove lid and paper, add honey and cook until liquid has almost evaporated. Season to taste. Keep warm.
To make pastry:
Blend flours, oatmeal, butter, cheese and salt in blender until consistency of fine crumbs. Add cold water and form a ball. Let pastry rest for 30 minutes, then roll out. Line six 4-inch round fluted tins with pastry, prick with a fork, then allow pastry to rest for at least 30 minutes in the refrigerator.
Preheat oven to 325°F. Bake tarts until pale golden brown.
To prepare cheese:
Mash blue cheese with a fork and blend with the yogurt.
Remove warm baked pastry tarts from tins; place on large warm plates. Fill each with enough red-onion mixture to cover base, and place 1 spoonful of blue cheese mixture on top. Garnish with a drizzle of reduced balsamic vinegar and chervil sprigs. Makes 6 appetizer servings. |
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Root Vegetable Dumplings
From Sean Michael O'Rourke at 1076 -- A Michigan Bistro in Oxford. O'Rourke likes to serve these with grilled salmon and caramelized onions.
1 parsnip, diced
1 carrot, diced
1 cup diced rutabaga
1 large white onion, diced
1 large potato, diced
1 cup chopped mustard greens
3 shots Blackbush Irish Whiskey (or any brand Irish whiskey)
Lamb or beef stock
4 eggs
1/2 cup chopped parsley
2 tablespoons fresh thyme
3-4 cups of flour, (flour amount may very on moisture content in vegetable mixture)
Salt and freshly ground black pepper to taste.
Put vegetables and whiskey in stock pot and add enough lamb stock or beef stock to cover vegetables.
Cook until tender and liquid has evaporated.
Put in food processor and and puree.
Let cool to room temperature.
Add eggs, parsley, thyme, salt and pepper and enough flour to make a batter.
Bring about 4 cups lamb or beef stock to a boil and start dropping spoonful of dumpling mixture into liquid.
Simmer for 10-12 minutes or until dumplings are done. Remove from broth and place on plates.
Serves 4.
Place grilled salmon on top and garnish with Caramelized Maple Onions
Per serving: 700 calories; 7 g fat (2 g saturated fat; 9 percent calories from fat); 127 g carbohydrates; 215 mg cholesterol; 240 mg sodium; 22 g protein; 10 g fiber.
Caramelized Maple Onions
1 white onion, thinly sliced
1/3 cup Irish Mist Whiskey
2 tablespoons maple syrup
Saute the onion until it has a nice caramel color, deglaze the pan with Irish Mist and maple syrup cook until moisture has evaporated.
Let cool. |
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Savory Red Cabbage and Red Potatoes
1 small Head cabbage
2 teaspoons Prepared horseradish
1 pound Small red potatoes
1/4 cup Butter
2 tablespoons Green onions/scallions
1/8 teaspoon Salt
1/8 teaspoon Pepper
Water
In Dutch oven, place steamer basket over 1/2 inch deep water (water should not touch basket.) Cut cabbage (about 1 1/2 pounds) into 6 wedges and quarter potatoes. Place cabbage and potatoes in basket, cover tightly and heat water to boiling. Reduce heat to medium-low and steam 20-30 minutes or until tender. Meanwhile, in a 1 cup glass measure, combine butter, sliced green onions, horseradish, salt and pepper. Microwave on high 45 seconds or until butter is melted. Drizzle over vegetables. Serving Size: 8 |
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Skillet Cabbage
1 medium-sized head of green cabbage
1 tablespoon vegetable oil
2 large cloves garlic, minced
1/8 teaspoon crushed red pepper
2 to 3 teaspoons sugar
1/4 teaspoon salt (optional)
3 green onions, thinly sliced
1. Remove outside leaves of cabbage. Wash remaining cabbage. Cut into wedges. Cut away core and discard. Coarsely shred with a knife.
2. In a large skillet over medium-high heat, heat vegetable oil. Add cabbage, garlic, red pepper, sugar and salt. Stir-fry for 2 minutes, stirring constantly.
3. Add green onions and stir-fry for 1 minute longer or until vegetables are just tender. Serve on cabbage leaves. Yield: 6 servings. |
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| Slieve na mBam Carrots
12 young carrots
3 tbsp. butter
1/2 cup milk
salt and pepper to taste
1/2 cup heavy cream
2 egg yolks
1 tsp. finely chopped fresh parsley
Trim and wash the carrots and halve lengthwise. Melt butter over moderate heat. Add milk, and season with salt and pepper. Add carrots and cook gently until just tender. Remove from heat and stir in cream and beaten egg yolks. Reheat but do not boil, stirring constantly until the eggs thicken.
Correct the seasoning and add parsley. | |
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Smoked Salmon with Cucumber Mousse Recipe 3 cucumbers
1/4 C. water
1 T. sugar
2 envelopes unflavored gelatin
Juice of 1 lemon
2/3 C. whipping cream
2 large egg whites
Atlantic smoked salmon, sliced very thin (about 24 slices)
1 small red onion
Brunet leaves (a feathery herb) if available, or fresh dill sprigs
3 T. drained capers
Peel and seed 2 to 2 1/2 cucumbers, quartering cucumbers lengthwise and scraping out seeds; you should have about 1 1/2 pounds cucumber after peeling and seeding. Dice and place in saucepan with water and sugar. Cover and cook over medium heat until very soft, about 15 minutes. Puree in food processor and pour into very large bowl.
In small bowl, soften gelatin in lemon juice for 5 minutes. Set bowl inside second bowl with boiling water to dissolve gelatin, and stir gelatin into cucumber puree. Allow mixture to cool, stirring occasionally, until about the consistency of egg whites.
In another bowl, beat cream until it forms soft peaks. In another bowl, beat egg whites until fairly stiff. Fold both the cream and egg whites into cucumber mixture. Cover with plastic wrap and refrigerate until set, several hours or overnight.
To serve, arrange about 3 slices of salmon on each of 8 large plates. With large kitchen spoon, scoop out an oval of the cucumber mousse and place next to the salmon. Peel remaining cucumber and cut cucumber and red onion into very thin slices. Arrange decoratively on the plates.
Garnish with burnet leaves or fresh dill sprigs. Sprinkle capers over the salmon. Serve mousse and salmon on slices of either Swedish Limpa rye bread or brown soda bread. Makes 8 servings. |
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| Spinach Roulade with Chunky Tomato Sauce
6-7 ozs (170-200g) cooked spinach, chopped
1 oz (30g/3 stick) butter
4 ozs (110g) onion, finely chopped
1 oz (30g) flour
3 pint(150ml) milk
4 ozs (110g) sliced mushrooms
1 tablespoon chopped parsley
4 eggs, separated
6 ozs (170g) cottage cheese, drained
1 tablespoon grated Gruyere or Cheddar Cheese
1 tablespoon grated Parmesan Cheese
salt and freshly ground pepper and nutmeg
For Tomato Sauce
3 large cloves garlic, chopped
1 large onion chopped
4 ozs (110g) streaky bacon, cut into 3 inch (5mm) dice (optional)
1 tablespoon, butter and 1 tablespoon olive oil
1 large carrot, cut into 3 inch (5mm) dice
2 lbs (900g) very ripe tomatoes, skinned and chopped or 2 tins tomatoes
3 pint (150ml) dry white wine or red wine
salt, pepper and sugar
1 tsp. oregano and chopped fresh basil
Swiss roll tin 13 x 9 inch (33 x 23cm)
To Make the Filling:
Melt the butter in a heavy pan, add the chopped onions and sweat over a gentle heat until soft but not colored 8-10 minutes approx. Stir in the flour, cook for a few minutes, stir in the milk to make a thick sauce. Put 1 tablespoon of this sauce into a bowl and keep aside. Season well with salt, freshly ground pepper and freshly grated nutmeg. Saute the sliced mushrooms in a little butter in a hot pan, season with salt and freshly ground pepper. Add to the thick sauce with 1 tablespoon chopped parsley keep aside to fill the roulade.
To Make the Roulade:
Blend the spinach with the one tablespoon of the mushroom mixture and the egg yolks. Season and fold in all the cheeses gradually. Whisk the egg whites until they are really stiff, stir a few spoonfuls into the mixture and fold in the rest. Spread the mixture over a foil lined Swiss roll tin. Bake for approx 15 minutes in a preheated moderate oven 180C/350F, and then remove from the oven. While it is still warm, put a sheet of greaseproof paper over the roulade and invert it onto the table. Leave to cool for 5 minutes and remove the tin and foil.
Reheat the filling and spread it over the roulade leaving the edge free. Ease it gently into a roll, using the paper to roll it. Holding a hot serving plate close to the roll hold your breath and give the roulade a flip so that it lands on the dish with its join face downwards if possible.
To make the Sauce:
Heat the butter and olive oil in a saucepan, add the bacon dice and cook until just beginning to crisp. Add the onion and crushed garlic and cook for 3 or 4 minutes then add the carrot, tomatoes and wine, breaking the mixture down with a wooden spoon, raise the heat and cook very fast, uncovered for 15 minutes. After 10 minutes add the seasonings and oregano. Add the chopped basil just before serving and pour the sauce around the roulade. Serves 4 | |
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| St. Paddy's Green Potato Pancakes with Pale Green Horseradish Drizzle
1-1/2 pounds Yukon Gold or boiling potatoes, cut into large (about 2-inch) pieces
2 teaspoons salt for boiling
1 (10-ounce) package frozen chopped spinach
3 tablespoons unsalted butter
2 tablespoons cream
3 tablespoons all-purpose flour
1/2 teaspoon dried tarragon
salt and pepper
2 tablespoons vegetable oil
Pale Green Horseradish Drizzle
4 teaspoons spinach water, reserved from pancake recipe
2 teaspoons reduced-fat sour cream
1/2 teaspoon prepared horseradish
Heat oven to 200 degrees F. Line a baking sheet with paper towels.
Bring a large pot of water (about 4 quarts) to a boil. Stir in 2 teaspoons salt. Add the potatoes and cook until tender, about 12 minutes. Drain. Place the potatoes in a large bowl. While the potatoes cook, thaw the spinach in a microwave. Place the spinach in a sieve over a bowl and press out as much water as possible. Reserve the spinach water for the Pale Green Horseradish Drizzle. Heat the butter and cream gently until melted. (A heatproof measuring cup in a microwave on low setting works well for this. Check every minute or so until butter is melted.)
Mash the potatoes together with the spinach, butter mixture, flour, tarragon, and salt and pepper to taste.
On a lightly floured surface, pat the mixture into 1/2-inch thick cakes, about 3-1/2 inches across. Mixture makes about 12 cakes. Heat the oil in a large, heavy skillet on medium-high until hot. Brown the cakes on both sides, and 3 minutes per side, making sure they don't burn.
Drain the cooked cakes on the paper towel-lined baking sheet, and keep warm in the oven until all cakes are made.
Serve hot, with the Pale Green Horseradish Drizzle.
Pale Green Horseradish Drizzle
Mix together the spinach water (4 teaspoons only) with the sour cream and horseradish until smooth. Mixture will be thin. Drizzle it over the pancakes right before serving, or to nap an appetizer plate, drizzle a small amount on the plate and set 2 pancakes on top. Makes about twelve (3 to 3-1/2 inch) pancakes | |
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Traditional Bacon and Cabbage With Mustard Sauce
3 pounds loin of bacon (see Note)
1 carrot, peeled and chopped
2 sticks celery, sliced
2 leeks, white part only, washed and sliced
1 teaspoon peppercorns
2 pounds Savoy cabbage, cored and shredded
2 pounds boiling potatoes
Mustard Sauce:
4 tablespoons butter
2 tablespoons flour
1 tablespoon whole grain mustard
3/4 cup half-and-half
Salt and freshly ground pepper
Put bacon in a large saucepan and add cold water to cover. Add the carrot, celery, leeks and peppercorns. Bring water to a boil, cover, then reduce heat to simmer. Cook bacon, skimming water occasionally to remove foam, for 1 1/2 hours (30 minutes per pound) or until fork tender.
About 20 minutes before the bacon is cooked, add the cabbage. Cook the cabbage for 15 to 20 minutes, or until tender.
Do not overcook.
Remove bacon from the cooking liquid, transfer it to a serving dish, cover with foil and let rest for 10 minutes.
Drain the cabbage and keep warm. Reserve the cooking liquid.
Cook potatoes in a large saucepan of boiling salted water for 15 to 20 minutes, or until tender.
Drain and keep warm.
To make the Mustard Sauce: In a small saucepan over medium heat, melt the butter. Whisk in the flour and mustard. Cook for 1 to 2 minutes.
Whisk in 3/4 cup of the reserved cooking liquid, half-and-half and salt and pepper to taste.
Bring to a boil, then reduce heat and simmer, whisking constantly, for 3 to 4 minutes, or until smooth.
To serve, divide the cabbage onto 6 serving plates.
Slice the bacon and arrange the slices on top of the cabbage.
Spoon the sauce around the plate.
Serve with the potatoes.
Serves 6.
Note: Genuine Irish bacon is made from lean pork loin and cured in a specially mixed brine.
You can order it from www. irishgrub.com, a California-based company that processes 2,000 to 3,000 pounds a week.
Otherwise, substitute boneless pork butt or pork shoulder. |
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| Turnip and Potato Casserole
1 1/4 cups plain bread crumbs
2 cups milk
1 cup sour cream
1 pound turnip or rutabaga, peeled
2 large potatoes, peeled
1/2 cup chopped fresh chives
1/4 cup dried parsley
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Preheat oven to 375°F. Sprinkle 1 cup of the bread crumbs on a baking sheet and bake 6 to 8 minutes until lightly browned. Allow to cool.
Lightly oil a shallow 3-quart casserole dish and dust with the remaining 1/4 cup of breadcrumbs. In a large bowl, whisk together the milk and sour cream. Using the large holes of a hand held grater, grate the turnips and potatoes into the milk and sour cream. Add the chives, parsley, salt, and pepper and mix until blended. Spoon mixture into a buttered ovenproof casserole dish and scatter toasted breadcrumbs over the top. Bake until vegetables are tender and the top lightly browned, about 1 hour.
Serves 10 to 12. | |
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Ultimate Colcannon
3 lbs. potatoes, scrubbed
2 sticks butter
1 ¼ cups hot milk
Freshly ground black pepper
1 head cabbage, cored and chopped
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish
Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley. |
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