Archive for ‘Irish’

March 17, 2012

It’s Not Just for St. Patrick’s | Scratch Corned Beef

When we visited our farmer friend Dick Jensen a few weeks ago for maple tapping, we picked up some of his lovingly raised and delicious grass-fed beef.  We blew through the short ribs (I still owe you some posts on those, two ways) but we also bought a brisket with the full intention of having it as corned beef.

And everyone loves it for St. Patrick’s Day.  But consider it as something you could make anytime.  It makes enough for leftovers for a couple of days.  Turn it into amazing sandwiches with a little Russian dressing and coleslaw.  Add some leftover potatoes that you par boiled and then roasted in fat and turn it into hash.  This is not your out of the can variety.

It’s worth the effort.

There is a bit of wiggle room just how long you choose to brine your brisket. 

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March 16, 2011

Irish Cooking | Poached Salmon on Brown Bread

It’s a marvelous, make ahead kind of a lunch.

Poach a bit of salmon the night before, bring along a slice of leftover pint bread, a tiny cup of homemade crème fraîche and add a few thin slices of onion, some fresh dill if you have it, a caper or two if you want.  It is perhaps one of the healthiest things you could take for lunch, plus it’s simple, and tastes luxurious.

PK tip: this assembles in moments.  Pack the salmon along with the dill and onion, but pack separately the crème fraîche and the bread.  Yet another thought: wouldn’t this also make fabulous little quick appetizers?

Your cube mates will be jealous.

 

 

March 15, 2011

Irish Cooking | Pork Rib Stew

So much of Irish cooking was born from necessity.  But from Ireland’s extraordinary hardships came simple, delicious farmhouse dishes that rely on cheap, available ingredients.  In this case, there are a mere four ingredients – pork ribs, bacon, onions, and of course, potatoes.  Then, with a little heat and a little time, they transform themselves into a comforting, nourishing, almost healing stew that makes the house smell beautiful.  Plus, its inexpensive and bountiful – it easily makes enough to feed a sizable group.  So make the most of not very much and bring the family around your table.  And that’s a lot more Irish than green beer.

Irish Pork Rib Stew, Serves 6

2 lb pork ribs (not baby back), cut into six pieces

3 slices bacon, chopped

1 large onion, sliced

4 large potatoes, approximately 2 lbs, two peeled and sliced, two peeled and cubed

Heat a large soup pot over medium heat and add bacon.  Cook until lightly browned, then add ribs and cover with four inches of water.  Bring to a boil, then reduce heat and simmer for 10 minutes.  Skim off any fat and foam that rises to the surface.  Add onions and potatoes and cook for another three hours.

Serve with brown bread and homemade butter.  (The easiest recipe which I’ll post tomorrow.)

Playlist included Only Shallow, by My Bloody Valentine.

March 14, 2011

Irish Cooking | Gaelic Steak

Steaks are the ultimate in quick cooking.  Fifteen minutes and dinner can be on the table.  Plus if you’re feeling a little sluggish, maybe you need a little more iron, or perhaps a Guinness.  Tonight’s Gaelic version was topped with sauteed onions, watercress and a whiskey reduction.  This is a wonderful combination, perhaps the best way to eat a steak, and like the Guinness it goes so well with, it gives you strength.

Gaelic Steak, Serves 3, Inspired by The Scottish Irish Pub and Hearth Cookbook

1 one pound rib steak

2T butter

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March 14, 2011

Irish Cooking | Quick Scallop Soup

In addition to being in love with Indian cuisine, English cuisine, Spanish cuisine, Mexican cuisine, Japanese cuisine and – I’m sensing a pattern here – all manner of cuisines, I figured it’d be a kindness to share a few Irish recipes that I love as well, in honor of St. Patrick’s Day.

This cream of scallop soup took nearly no time to cook (easy enough for lunch), had just a few ingredients (many already in the pantry and fridge) and tasted deliciously complex.  I’m banking on that it was the anchovies.

Yes, I know, you told me last time, you don’t like anchovies.  But here I am again, giving you another recipe that uses them and telling you, you’ll like it.  It’s delicious.  As my bowl was being licked clean, it occurred to me, that this soup base is fantastic for all manner of seafood; lobster would be equally at home here.  It would also serve as a perfect broth for a few potatoes and clams for a clam chowder.

Cream of Scallop Soup, Serves 3, Inspired by The Scottish-Irish Pub and Hearth Cookbook

1/2 pound small bay scallops

2 T butter

2 T onions, minced

1 1/2 T flour

3 c whole milk (I used Snowville, since the milk is crucial in this recipe)

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