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Reply
| | From:  Genie· (Original Message) | Sent: 12/25/2007 4:47 AM |
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Reply
| | | From: Genie· | Sent: 7/17/2008 6:02 AM |
Irish Whole Wheat Soda Bread 3 C. whole wheat flour
1 C. all-purpose flour
1 T. salt
1 t. baking soda
3/4 t. baking powder
1 1/2 C. buttermilk
In a large bowl, sift together both flours, salt, baking soda and baking powder until well-combined. Add enough buttermilk to make a soft dough, but firm enough to hold its shape.
Knead on a lightly floured board for 2 to 3 minutes, until dough is quite smooth and velvety. Form into a round loaf and place in a well-buttered, 8-inch cake pan or on a well-buttered cookie sheet. Cut a cross on the top of the loaf with a very sharp, floured knife.
Bake in a preheated 375°F. oven for 35 to 40 minutes or until the loaf is nicely browned and sounds hollow when thumped with the knuckles. The cross will have spread open, which is characteristic of soda bread. | |
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Reply
| | | From: Genie· | Sent: 7/17/2008 6:04 AM |
Bacon Buttermilk Tart with Oat Whole-Wheat Crust Crust:
1/4 C. old-fashioned rolled oats (McCann's Irish Oatmeal preferred)
1/2 C. whole wheat flour
1/2 C. plus 2 T. all-purpose flour
1 t. salt
5 T. butter
3 oz. Swiss cheese, shredded
3 T. water
Filling:
8 slices bacon
4 leeks, washed and sliced
4 eggs
1 3/4 C. buttermilk
4 oz. Dubliner Irish cheese, shredded
1 T. whole-grain mustard
dash cayenne pepper
salt, pepper
Lightly grease a 9- or 10-inch quiche pan.
To prepare Crust:
Combine oats, flours, salt, butter and cheese in food processor and pulse until mixture resembles bread crumbs. Add water and mix to form a dough. Press together until it forms a ball. Cover with plastic wrap and refrigerate 30 minutes.
Turn dough out onto lightly floured surface. Roll or pat dough to form 12-inch-diameter circle. Transfer to pan. Fold excess dough in and press against sides. Pierce crust with fork. Cover and chill about 30 minutes.
Line crust with foil and fill with pie weights. Bake at 350°F. about 12 minutes. Remove from oven. Remove foil and weights and let crust cool. Maintain oven temperature.
To prepare Filling:
Fry bacon in large skillet until crisp. Drain and crumble. Spread bacon on bottom of crust. Scatter leeks over bacon. In large bowl, combine eggs, buttermilk, cheese, mustard, cayenne pepper and salt and pepper to taste. Pour filling over bacon and leeks. Bake 30 to 35 minutes or until filling is set.
Makes 6 to 8 servings. | |
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Reply
| | | From: Genie· | Sent: 7/25/2008 1:35 AM |
| Special Irish Beef Stew
This savory recipe is a complete meal in itself. Don't
forget the beer as it's what makes this recipe unique.
Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 20 Minutes
Makes: 6 servings
Ingredients
2 teaspoons vegetable oil
1 pound lean beef stew meat
2 tablespoons all-purpose flour
1 small onion, chopped
2 cups sliced fresh mushrooms
6 cloves garlic, minced
1 (6 ounce) can tomato paste
2 cups beef broth
1 (12 fluid ounce) can or bottle Irish stout beer
4 cups sliced carrot
2 large potatoes, peeled and diced
1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup chopped fresh parsley
Directions
1. Heat oil in a Dutch oven or large pot over medium-high
heat. Coat beef cubes with flour, shaking off the excess.
Fry beef cubes until browned on all sides. Remove from the
pot. Add the onion and mushrooms to the pot, and cook
stirring constantly until onion is tender, about 3 minutes.
2. Return beef to the pot, and stir in tomato paste, beef
broth, and beer. Add potatoes and carrots, cover, and simmer
over low heat for about 1 hour. Mix together the cornstarch
and cold water. Stir into the stew, and simmer until
thickened. Sprinkle with parsley and serve.
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Reply
| | | From: Genie· | Sent: 8/13/2008 7:39 PM |
| Lamb and Stout Casserole Recipe courtesy Emeril Lagasse, 2001
Show: Emeril Live
Episode: St. Patricks Day Party
8 ounces bacon, cut into 1/2-inch dice
2 pounds lamb shoulder or lamb chops, cut into 1-inch pieces, bones
reserved
2 tablespoons Essence, recipe follows
1/2 teaspoon salt
1 tablespoon flour
2 cups diced yellow onions
1 cup diced carrots
1 cup diced leeks
3 tablespoons minced garlic
1/4 cup chopped parsley
2 tablespoons chopped fresh thyme
2 bay leaves
2 cups Guinness or Murphy's Stout
1 cup beef stock
1 pound very small potatoes, about 1-inch in diameter, or quartered
larger potatoes
In a large, heavy pot or Dutch oven, cook the bacon over medium-high
heat until the fat is rendered and just brown. Remove the bacon and
drain on paper towels. Remove all but 3 tablespoons oil from the pan.
Season the lamb with the Essence and salt, and sprinkle with the
flour. Add the meat and bones to the pan and saute until brown on all
sides, about 5 minutes. Remove the meat and bones from the pan.
Add the onions, carrots and leeks to the pan and saute over medium-
high heat until soft, about 5 minutes. Add the garlic, parsley, thyme
and bay leaves, and cook for 30 seconds. Add the stout, beef stock
and potatoes, and return the meat and bones to the pot. Stir well and
bring to a boil. Lower the heat to medium-low and simmer, covered,
until the lamb and vegetables are tender, about 1 1/2 hours, stirring
occasionally and skimming any fat that forms on the surface.
Remove from the heat, adjust seasoning, to taste, and discard the
lamb bones. Serve hot.
Emeril's Creole Seasoning (Essence):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or
container.
Yield: about 2/3 cup
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Reply
| | | From: Genie· | Sent: 8/13/2008 7:40 PM |
| Corned Beef and Cabbage Strudel with a Grain Mustard Sauce Recipe courtesy Emeril Lagasse
Show: The Essence of Emeril
Episode: St. Patrick's Day
1/4 pound bacon
1/2 cup julienne onions
1 tablespoon minced shallots
1 teaspoon minced garlic
2/3 cup shredded cabbage
1 tablespoon creole mustard
Salt and pepper
1/2 pound thinly sliced corned beef
1/2 cup grated Swiss cheese
3 sheets phyllo dough
1/4 cup olive oil
Essence, recipe follows
2 tablespoons grated Swiss Cheese
2 tablespoons chopped green onions
2 tablespoons brunoise red peppers
2 tablespoons brunoise yellow peppers
Sauce:
1/2 cup grain mustard
1/4 cup white wine
1 teaspoon honey
Salt and pepper
Preheat the oven to 375 degrees F.
In a hot saute pan, render the bacon until crispy. Pour off most of
the fat. Add the onions, shallots, and garlic. Saute for 1 to 2
minutes. Add the cabbage and continue sauteing until the cabbage has
wilted, about 3 to 4 minutes. Mix in the creole mustard and season
with salt and pepper.
Take the 3 phyllo sheets and lay flat, cover 2/3 of the sheets with
the corned beef. Spread the cabbage mixture over the corned beef.
Sprinkle the Swiss Cheese over the cabbage. Season with Essence.
Starting with the side that has the most filling, roll the strudel
up, tucking the sides in towards the end. Brush the entire strudel
with the remaining olive oil. Season with salt and pepper. Bake for
15 to 20 minutes or until golden brown and heated through.
For the sauce: In a small sauce pot, combine all the ingredients.
Bring up to a simmer. Season with salt and pepper. Slice the strudel
on the bias into 6 equal portions. Line the pieces in the center of
the platter and drizzle the sauce over the top. Garnish with Essence,
cheese, green onions, red and yellow pepper.
Essence:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or
container.
Yield: about 2/3 cuP
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Reply
| | | From: Genie· | Sent: 8/13/2008 7:41 PM |
| Cabbage-Potato Soup Recipe courtesy of Emeril Lagasse
Show: The Essence of Emeril
Episode: St. Patrick's Day
2 tablespoons oil
3 cups chopped onion
3 cups shredded white cabbage
2 cups grated Idaho potatoes
2 quarts chicken stock
8 to 10 ounces corned beef, cut into 2 by 3-inch strips (1 cup)
2 cups grated carrots
1 cup cream
Salt and pepper
In a soup pot heat 1 tablespoon oil, add onions and cook until
tender, 3 minutes. Add cabbage and potatoes and stir to coat. Add
stock, bring to a boil, reduce heat and simmer 30 minutes. Meanwhile,
in a small skillet saute corned beef strips in remaining oil until
crisp; drain on paper towels. Add carrots and cream to soup and
simmer 10 minutes more. Stir in corned beef strips and adjust
seasoning to taste with salt and pepper.
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Reply
| | | From: Genie· | Sent: 8/13/2008 7:42 PM |
| Baked Codfish with Irish Cheese Crust Recipe courtesy Emeril Lagasse, 2003
Show: Emeril Live
Episode: An Irish St. Patrick's Day
4 (6-ounce) codfish fillets, skins removed
Essence, recipe follows
1/2 cup fine bread crumbs
2 tablespoons melted Irish butter
2 tablespoons minced fresh parsley
2 teaspoons Lakeshore Strong Irish Mustard or Colman's English
mustard
2 teaspoons minced garlic, or spring onions
6 ounces Irish cheese, such as Dubliner, Coolea, or Carrigaline, or
Irish cheddar such as Kerrygold Vintage, grated
1 cup heavy Irish cream
Preheat the oven to 375 degrees F. Butter a casserole dish and set
aside.
Lightly season the codfish on both sides with Essence and place in
the prepared dish, skin side down.
In a bowl, combine the bread crumbs, butter, parsley, mustard, and
garlic, and mix well. Add the cheese and mix well. Place on the fish,
patting down to make a crust. Pour the cream over the fish and bake
until the fish is cooked through, golden brown and the cheese is
bubbly, 15 to 20 minutes.
Remove from the oven and serve.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly. Yield: 2/3 cup
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Reply
| | | From: Genie· | Sent: 8/20/2008 3:55 AM |
Lucky Mint Cheesecake
Servings: 8
Give this yummy mint-and-chocolate cheesecake a St. Patrick's Day touch by piping melted chocolate into a shamrock shape on each piece
1/2 cup (3 ounces) semi-sweet chocolate chips
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
1 teaspoon vanilla extract
1 (6-ounce) purchased chocolate flavored crumb pie crust
11 ounces cream cheese, softened*
1/2 teaspoon mint extract
Several drops green food coloring
1 egg
Preheat oven to 350 F. In small saucepan, melt chips with 1/3 cup of the Eagle® Brand. Stir in vanilla. Spread on bottom of a crumb pie crust.
With mixer, beat cream cheese in large bowl until fluffy; gradually beat in remaining Eagle® Brand, mint extract and green food coloring. Add egg; beat on low speed just until combined. Place pie crust on baking sheet; place on oven rack. Carefully pour mint mixture over chocolate layer in pie crust.
Bake 25 minutes or until center is nearly set. Cool. Chill at least 3 hours. Store leftovers covered in refrigerator.
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Reply
| | | From: Genie· | Sent: 8/21/2008 10:12 PM |
| BAILEY'S ORIGINAL IRISH CREME | | | Bailey's launched its Irish Creme Liqueur in 1974. The creme liqueur is based on an old Irish recipe using all-natural ingredients, including creme that is produced just for the Bailey's company. As a result of their product line being so successful,
Bailey's accounts for 1/3 of Ireland's entire milk production. More than 4,000 farmers supply the 4 million gallons of milk used annually in producing cream for the liqueur. Bailey's now ranks number 1 among all liqueur brands in the world.
1 cup light cream (not heavy cream)
1-14oz can Eagle sweetened condensed milk
1 2/3 cup Irish whiskey
1 teaspoon instant coffee
2 Tb Hershey's chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract 1. Combine all the ingredients in a blender set on high speed for 30 seconds.
2. Bottle in a tightly sealed container and refrigerate. Keeps up to 2 months if
kept cool. Be sure to shake the bottle before using.
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Reply
| | | From: Genie· | Sent: 9/9/2008 2:55 AM |
| Colcannon
Colcannon is a popular Southern Ireland side dish featuring potatoes and
either
cabbage or kale. This version features cabbage, and added cheese for kick.
4 potatoes, boiled and peeled
1 small or medium head of cabbage, shredded, cooked (I like to steam mine)
1/4 cup milk
3/4 TB grated onion
2 TB butter
1 tsp. salt, to taste
1 tsp. ground black pepper, or to taste
3 oz. grated Cheddar cheese, optional
Mash the potatoes, butter, salt, pepper, and milk with mixer until light and
fluffy.
Stir in cabbage, grated onion, and cheese. Serve at once.
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Reply
| | | From: Genie· | Sent: 10/21/2008 7:46 PM |
| Irish Champ
"Looks similar to colcannon, but champ is native to the North of
Ireland. It's made by blending scallions or green onions with creamy
mashed potatoes. Great on it's own, served steaming hot with extra
butter which will melt through it. But it's also the perfect side
dish for good quality sausages."
PREP TIME 15 Min
COOK TIME 25 Min
READY IN 40 Min
Original recipe yield: 4 servings
INGREDIENTS
2 pounds potatoes, peeled and halved
1 cup milk
1 bunch green onions, thinly sliced
1/2 teaspoon salt, or to taste
1/4 cup butter
1 pinch freshly ground black pepper to taste
Place potatoes into large pot, and fill with enough water to cover.
Bring to a boil, and cook until tender, about 20 minutes.
Drain well. Return to very low heat and allow the potatoes to dry out
for a few minutes. (It helps if you place a clean dish towel over the
potatoes to absorb any remaining moisture.)
Meanwhile, heat the milk and green onions gently in a saucepan, until
warm.
Mash the potatoes, salt and butter together until smooth. Stir in the
milk and green onion until evenly mixed. Season with freshly ground
black pepper. Serve piping hot in bowls. Set out some extra butter
for individuals to add to their servings.
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