Beef with Guinness

Beef With Guinness

This dish was an attempt to please the meat eaters in the family, since the rest of the dishes (except for the Dublin Lawyer) were meat free. Although I can’t vouch for how this actually tasted given I don’t eat beef, Katherine and Ben seemed to like it added to the Vegetarian Irish Stew.

What You’ll Need:
Extra virgin olive oil
Roughly 2 pounds of stew meat
1/2 a bottle of Guinness
2 tablespoons of flour
A little more Guinness (about 1/4-1/2 cup) to smooth the flour

In a medium pan brown meat in olive oil. Once browned pour in the first batch of Guinness. In a small bowl mix flour and more Guinness until smooth with no lumps and add to the pot. Stir to mix and simmer for at least two hours, until tender.

Irish Soda Bread

Irish Soda Bread

I’ve always loved Irish Soda Bread and have made it several times over the years. This recipe is adapted from The Little Irish Baking Book by Ruth Isabel Ross. It’s warm, hearty and oh so good!

What You’ll Need:
2 cups of unbleached all purpose flour
6 cups of whole wheat flour
3 teaspoons of baking soda
2 teaspoons of sea salt
1 quart of buttermilk

Irish Soda Bread

Preheat oven to 400 F.

Mix all ingredients in a very large bowl until dough forms. Divide dough and shape into two large or 4 small round loaves. Cut an X on the top of each loaf and bake for 40 minutes to an hour, until bread is browned and sounds hollow when tapped.

Note: Smaller loaves will take less time. Check them 30 minutes into the baking process and keep an eye on them from there if they aren’t done yet. They brown quickly, but the inside takes longer to bake.

Champ

Champ

I had heard of the Camp for years, but had never made it. It’s a twist on mashed potatoes, but it’s oh so good!

What You’ll Need:
6-8 large baking potatoes, peeled and cut into circles
Irish butter (or just regular butter if you want)
Heavy cream
Sea salt
Black Pepper
1 bunch of scallions, chopped
More butter for serving

Boil potatoes in a large pot until tender. Remove from heat and drain. Mash with butter, heavy cream, sea salt and pepper.

While potatoes are cooking saute scallions until just tender and set aside. Once potatoes are mashed, stir cooked scallions into the mashed potatoes until mixed.

To serve place a mound of Champ on your plate and make a small well in the middle to be filled with butter:

Champ

Then eat and enjoy taking a bit of butter with each bite! 🙂

Boxty

Boxty

Apparently there’s an old Irish proverb that if you can make Boxty you’ll get your man! I guess it’s like the old adage here that the way to man’s heart is through his stomach! 😉

What You’ll Need:
1 cup of grated potato
1 cup of mashed potatoes
1 tablespoon of potato starch
1 teaspoon of baking powder
1 teaspoon of sea salt
2 tablespoons of melted butter
2 cups of unbleached all purpose flour
1/2-3/4 cups of milk

Mix ingredients and form into patties. Pan fry over medium heat in butter or nonstick spray, until browned on each side. Serve warm.

Vegetarian Irish Stew

Vegetarian Irish Stew

Irish Stew is a traditional dish that usually has lamb or beef in it, but I decided that a vegetarian version would be just the thing! It’s thick, warm, hearty and delicious! It definitely hits the spot!

What You’ll Need:
2 tablespoons of Irish butter (or regular butter)
Extra virgin olive oil
1 yellow onion, chopped
1 leek, chopped
2 ribs of celery, chopped
2 carrots, chopped
2 parsnips chopped
1 turnip, peeled and chopped
1 large potato, cut into chunks
1 small container of button mushrooms, cut into quarters
1 small container of baby portabella mushrooms, cut into quarters
1-2 teaspoons of dried thyme
Sea salt
Freshly ground black pepper
1/2 cup of Jameson Irish Whiskey
1 box container of vegetable broth

In a large stockpot over medium heat melt butter with some olive oil. Stir in onions, leeks and celery and cook until tender. Add the rest of the veggies and seasonings and top with some Irish whiskey and vegetable broth. Cook for at least two hours until veggies start to break down and stew thickens.

 

Dublin Lawyer

Dublin Lawyer

And last but not least of our Saint Patrick’s Day feast was the Dublin Lawyer! I would guess that it is named thusly since lobster is a bit pricey and lawyers usually make good money, but I’m completely guessing on that front! It’s creamy, rich and oh so delicious! A little most definitely goes a long way!

But truly the most fun part about this dish is you get the set it on fire! I’ve never made a dish you had to do that with before, but I’ve always wanted to! And on Saturday I finally got to give it a whirl! 😉

What You’ll Need:
1- 1/2 to 1 pound lobster, steamed and meat removed
2 tablespoons of butter
1/2-3/4 cup of Jameson Irish Whiskey
Sea salt
Freshly ground black pepper
1 cup of heavy cream
2 tablespoons of unbleached all purpose flour

Melt butter and stir in lobster meat into a skillet. Add whiskey and flame the dish:

Dublin Lawyer Flame

Yes, my friends you’re going to light it on fire! (Jamison actually lit it…I think he was afraid I would blow up the kitchen! 😉 Alexis thought it was a hoot that there was a fire burning on the stove top!) Let the flame burn until the alcohol is burned off and the fire extinguishes itself. Add a pinch of sea salt and black pepper. Mix heavy cream with flour until smooth and pour into the skillet. Cook for 3-5 minutes until the mixture is slightly thickened. Serve warm.

Lentil Taco Soup

Lentil Taco Soup

This soup is a vegetarian version of your standard taco soup. It’s warm, hearty, and trust me…You won’t miss the meat!

What You’ll Need:
Extra virgin olive oil
1/2 a red onion, chopped
1 large celery rib, chopped
4 large button mushrooms, chopped
1 cup of lentils
1 tablespoon of chili powder
1 pinch of sea salt
1 pinch of freshly ground black pepper
3/4 of a 2 pound box of vegetable stock
1 – 16 ounce jar of medium salsa

Saute onion, celery and mushroom until tender.

Add lentils through vegetable stock and cook for about 50 minutes until lentils are plumped.

Stir in salsa and cook for an additional ten minutes.

Serve warm. You can eat it plain, or top it with a sprinkle of cheddar and a dollop of sour cream.

Notes: Sometimes I add green pepper into this soup and/or textured vegetable protein, but last night was out of both. If you like things a little less spicy then use less chili powder and mild salsa.

Mixed Vegetable Risotto



Mixed Vegetable Risotto

Until I actually tried making some, I was a little intimidated by risotto. It’s one of those dishes that people sort of place an aura around, but in reality it’s not that hard to make! It’s creamy, good and oh so satisfying! Try some…You’ll LOVE it!

What You’ll Need:
1/2 tablespoon of butter
Extra virgin olive oil
1/2 a small yellow onion, chopped
1/2 a small red onion, chopped
1/2 a leek, chopped
2 large button mushrooms chopped
4 asparagus spears, chopped
1 carrot, shredded
1 cup of frozen peas
2 cups of Arborio rice
Water or chicken broth
Sea salt
Freshly ground black pepper
1 cup of Parmesan cheese

Saut3 onions, leek, mushrooms and asparagus in butter and olive oil until tender in a large pan or pot.

Stir in carrots and peas. Add Arborio rice and 2 cups of hot water or broth.

Cook stirring occasionally until water evaporates.

Add more water or broth (1 cup at a time) and let evaporate until rice is tender and sticky. (You may end up doing this 6-8 times…Just keep an eye on it!)

Remove from heat and stir in cheese to melt. Stir in a pinch of sea salt and some freshly ground black pepper. Let sit for 5 minutes and then serve warm.

Notes: Any veggies will work. Use your favorites and mix it up!

Lemon Poppy Seed Muffins

Lemon Poppyseed Muffin

Lemon poppy seed muffins are one of my all time favorites, but I’ve never actually tried to make them at home. Yesterday I decided to give them a try and I am very pleased with the results! They are buttery, lemony and oh so good!

What You’ll Need:
3 cups of unbleached flour
1 tablespoon of baking powder
1 teaspoon of baking soda
1 teaspoon of sea salt
1 1/4 cups of butter, melted
1 cup of organic cane sugar
1 1/2 cups of plain fat free yogurt
1/3 cup of skim milk
The zest of 1 lemon
The juice of 2 large lemons
1/3 cup of poppy seeds

Preheat oven to 350 F.

Sift together flour, baking soda, baking powder and salt and sit aside.

In the bowl of mix together the butter, sugar, yogurt, milk, lemon juice and lemon zest and mix well. Stir in poppy seeds and then slowly add the dry ingredients until just combined and pour into pregreased or lined muffin pans. Batter will be thick.

Bake for 20-25 minutes or until tops are golden.

Makes 2 dozen.