Posts tagged ‘Irish’

March 16, 2011

Irish Cooking | Pint Glass Bread

I am woefully unskilled as a bread baker.  I’ve just not managed a beautiful, yeasty bread that is photo-worthy.

I love the Irish for giving me an alternative that is so easy, Cherub does most of the measuring.  All you need is a pint glass, a bowl and a sheet pan.  Really.

Pint Glass Bread, makes one loaf, Inspired by The Country Cooking of Ireland

1 pint glass of all purpose flour

1 pint glass of whole wheat flour (mine was stone ground from Flying J Farm)

Salt to cover the bottom of a pint glass

Soda to cover the bottom of a pint glass

Butter to cover the bottom of a pint glass

Buttermilk to fill 3/4 of a pint glass

Preheat oven to 375 degrees.  In a large bowl combine well the  flours, salt and soda.  Add in the butter and rub between your fingers to create small pebbles.  Add buttermilk and mix with your hands until it becomes a soft ball of dough.  Pat out into a large round two inches thick.  Place on a baking sheet and bake for 45 to 60 minutes or until the loaf sounds hollow when knocked on the bottom.

Serve with copious amounts of homemade Snowville Creamery butter while it’s still warm.

Playlist included Falling Slowly by The Swell Season.

Little dough-coated hands proudly display their work.

 

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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