Prep Time: 15 minutes
Bake Time: 30 minutes
YIELD: 6-8 servings
Ingredients
Directions
1. In a large bowl, combine flour, brown
sugar, baking powder, baking soda and salt. Cut in butter until crumbly. In a
small bowl, whisk 1 egg and buttermilk. Stir into flour mixture just until
moistened. Fold in raisins.
2. Knead on a floured surface for 1
minute. Shape into a round loaf; place on a greased baking sheet. Cut a
1/4-in.-deep cross in top of loaf. Beat remaining egg; brush over loaf.
3. Bake at 375° for 30-35 minutes or until
golden brown.
I like to eat my soda bread with whipped
butter and a hot cup of tea!
Yields: 8 to 10 servings
Prep time: 30 minutes
Cook time: 3 hours
Ingredients:
·
2 pounds boneless beef meat (sirloin
beef, bottom round, rump roast, chuck roast), trimmed of excess fat and cut
into 1-inch cubes
·
Coarse salt and freshly-ground
black pepper
·
3 tablespoons olive oil, divided
·
1/2 cup all purpose flour, divided
·
1 large onion, chopped
·
1 (12-ounce) bottle Guinness stout
beer, divided*
·
2 to 3 garlic cloves, minced
·
1 (6-ounce) can tomato paste
·
1 tablespoon granulated sugar
·
1 tablespoon Worcestershire sauce
·
1 tablespoon dried thyme
·
1 teaspoon white pepper
·
2 dried bay leaves
·
2 (32-ounce) containers of Beef
Stock (either homemade or store bought)
·
1 teaspoon beef bouillon granules
·
5 to 6 large red potatoes (or Yukon
Gold), sliced into 1-inch cubes
·
4 to 5 carrots, peeled and sliced
into 1-inch chunks
·
3 to 4 celery stalks, sliced into
1-inch chunks
·
1 leek, finely chopped
·
1/4 cup cold water
·
1/4 cup finely-chopped fresh
parsley
* Can substitute another stout beer
Stove Top Preparation:
1. In
a large soup pot or Dutch oven, over medium high heat, add 2 tablespoons olive
oil and heat.
2. While
the olive oil is heating, pat the beef cubes dry with paper towels (moist meat
will not brown, so this is an important step). Season the dried beef cubes with
salt and pepper. Place the beef and 1/4 cup flour inside a medium bowl, stir
together until the meat is coated with flour.
3. Working
in small batches, so the beef is not overcrowded in the pan (this will help
beef brown faster), add the prepared beef cubes to the soup pot or Dutch oven
and brown on all sides. When each batch of beef is browned, remove from the pot
and set aside.
4. Add
the remaining olive oil to the Dutch oven and let heat up again. Add onions and
sauté for 2 minutes or until translucent. Pour in 1/2 bottle of Guinness beer
and combine with onions; bring to a boil and, use a spatula to deglaze the
bottom of the pot, scrape up and loosen any browned bits from the bottom (any
browned bits that may have stuck to the bottom of the pot while browning will
be lifted and melt into the liquid).
5. Add
the tomato paste, garlic, sugar, Worcestershire sauce, thyme, white pepper, and
bay leaves; stir together to combine and bring just to a boil. Reduce heat to
medium and let simmer approximately 5 minutes.
6. Turn
heat back up to medium-high. Add the remaining beef, remaining 1/2 bottle of
Guinness beer, beef stock, and beef bouillon (if needed add more beef stock or
water to make sure ingredients are covered with liquid); stir until combined.
Bring just to a boil again and then reduce heat to medium-low, and cover with
lid. Let simmer for 1 hour, stirring occasionally and skimming off the fat from
the top.
7. Turn
heat back up to medium-high, stir in the potatoes, carrots, and leeks. Bring
just to a boil, reduce heat back down to medium-low and let simmer
approximately 45 minutes or until beef and vegetables are tender. Skim off any
remaining fat from the top and then add salt and pepper to taste.
8. If
stew needs to be thickened, in a small bowl, stir together the remaining 1/4
cup flour and 1/4 cold water until the mixture is a smooth paste. Slowly stir
in a little of the flour paste into the stew, a little at a time, until the
stew reaches your desired thickness. Remove and discard the bay leaves.
9. Serve
in soup bowls and sprinkle with parsley for garnishment. Excellent accompanied
with Irish Soda Bread, and a glass of stout beer.
Prep Time: 45 minutes
Cook Time: 45 min
Yield: 8 servings
Ingredients
For
the potatoes:
·
1 1/2 pounds russet potatoes
·
1/4 cup half-and-half
·
2 ounces unsalted butter
·
3/4 teaspoon kosher salt
·
1/4 teaspoon freshly ground black
pepper
·
1 egg yolk
For
the meat filling:
·
2 tablespoons canola oil
·
1 cup chopped onion
·
2 carrots, peeled and diced small
·
2 cloves garlic, minced
·
1 1/2 pounds ground lamb
·
1 teaspoon kosher salt
·
1/2 teaspoon freshly ground black
pepper
·
2 tablespoons all-purpose flour
·
2 teaspoons tomato paste
·
1 cup chicken broth
·
1 teaspoon Worcestershire sauce
·
2 teaspoons freshly chopped
rosemary leaves
·
1 teaspoon freshly chopped thyme
leaves
·
1/2 cup fresh or frozen corn
kernels
·
1/2 cup fresh or frozen English
peas
Directions
·
Peel the potatoes and cut into
1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over
high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat
to maintain a simmer and cook until tender and easily crushed with tongs,
approximately 10 to 15 minutes. Place the half-and-half and butter into a
microwave-safe container and heat in the microwave until warmed through, about
35 seconds. Drain the potatoes in a colander and then return to the saucepan.
Mash the potatoes and then add the half and half, butter, salt and pepper and
continue to mash until smooth. Stir in the yolk until well combined.
·
Preheat the oven to 400 degrees F.
·
While the potatoes are cooking,
prepare the filling. Place the canola oil into a 12-inch saute pan and set over
medium high heat. Once the oil shimmers, add the onion and carrots and saute
just until they begin to take on color, approximately 3 to 4 minutes. Add the
garlic and stir to combine. Add the lamb, salt and pepper and cook until browned
and cooked through, approximately 3 minutes. Sprinkle the meat with the flour
and toss to coat, continuing to cook for another minute. Add the tomato paste,
chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a
boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until
the sauce is thickened slightly.
·
Add the corn and peas to the lamb
mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the
mashed potatoes, starting around the edges to create a seal to prevent the
mixture from bubbling up and smooth with a rubber spatula. Place on a parchment
lined half sheet pan on the middle rack of the oven and bake for 25 minutes or
just until the potatoes begin to brown. Remove to a cooling rack for at least
15 minutes before serving.
Ingredients
·
1 (2 -6 lb.) corned beef brisket
·
1 teaspoon peppercorn
·
2 dried bay leaves
·
1 -3 head fresh cabbage
·
1 -12 medium red potatoes
·
1 (1 lb.) bag fresh carrot
·
fresh parsley (dried won't do at
all)
·
real butter ( margarine won't do at
all.)
·
1 fresh garlic clove
·
1 medium fresh sweet onion
·
yellow mustard (whatever floats
your boat)
·
irish soda bread
·
Harp lager beer (optional)
Directions
------------Selecting the corned beef
brisket------------
·
Go to the store several days ahead
of time or you will have to pick out the best of what has been picked over
again and again. The best will disappear first. Do not freeze.
·
Pick out a nice thick slab checking
the sides to make sure it isn't a very gristly one. Feel it because some
butchers fold it over hiding the gristle if there is a lot of it. There will
always be some gristle and it runs the length of the slab in the center.
·
The thicker the slab the better. If
you are lucky, you may see some chunk style at a higher price per pound.
·
If there isn't a spice bag in with
the brisket, you will need to get some whole peppercorns (white and black) and
bay leaves.
------------Selecting the
Cabbage-------------------
·
The heavier and more solid it is,
the better it is. Smell it to make sure it isn't too bitter. Keep in mind that
the outer leaves will be discarded even if the store has already removed the
natural outer leaves to make them look better and fresher
--------------Selecting the
Potatoes----------------
·
Watch out for the red dyed ones. Pick
out a bag of medium to small sized one; the smaller the better.
-------------Selecting the
Carrots----------
·
Get the smallest bag they have
unless you like carrots, because you will only use one per pot of cabbage to
take any bitterness out of the cabbage.
-------------Preparing and cooking the
meal-----------------------
·
Use a large Dutch oven or stock pot
that will hold everything all at once. Place the brisket (best side up) in the
bottom of the pot. Add the spice packet or a teaspoonful of peppercorns and two
bay leaves. Cover the brisket generously with water and a bottle of beer
(optional - adds flavor and is a tenderizer).
·
Bring to a boil. Reduce heat, cover
and simmer for 2 hours.
·
Scrub and rinse the new red
potatoes; remove any eyes and bad spots. Leave as much of the peel as you can. Quarter
them (halve or whole if tiny). Cover with water until ready for them.
·
Remove the outer leaves from the
cabbage until the leaves are entirely light green, rinse and cut it into
quarters through the spine so they stay together. Set aside. Peel one carrot
and cut it into quarters. Set aside. Peel the onion and cut it into eighths.
Set aside.
·
Rinse the bunch of fresh parsley
and chop up just the tops into very tiny pieces.
------------After the 2 hours----------------------
·
Add the potatoes on top of the
brisket. Add water to cover everything. Bring to a boil. Reduce heat, cover and
simmer for 10 minutes. Add the cabbage on top of the potatoes and add onion and
carrot on top of the cabbage. Add water to cover everything. Bring to a boil. Reduce
heat, cover and simmer for 20 minutes. Check the cabbage to see if it is
tender. If not, simmer another 5 minutes. You shouldn't undercook it and it's
hard to overcook it.
-----------When done-----------------------
·
In a large serving bowl where you
can stir the potatoes, crush the garlic clove and rub the inside of the bowl
with it. Place the potatoes in the bowl while still piping hot and add (at
least) a quarter pound of butter and add a handful (more is better than less)
of chopped fresh parsley. Gently stir until butter is melted, it coats all the
potato pieces and the parsley is evenly distributed.
·
Put the rest of the parsley into a
tiny serving bowl for those who want to add more to their potatoes.
·
Slice the brisket cross grain.
·
Let everyone help themselves, make
it known that the carrot pieces are for garnish only.
Prep Time: 20 Minutes
Cook Time:
Difficulty: Easy
Servings: 12
Ingredients
◾16
whole Chocolate Sandwich Cookies
◾2
Tablespoons Butter, Melted
◾24
whole Large Marshmallows (or Container Of Marshmallow Fluff)
◾2/3
cups Half-and-half
◾2
Tablespoons Creme De Menthe Liqueur (more To Taste)
◾2
Tablespoons Creme De Cacao Liqueur
◾
Drop Or Two Of Green Food Coloring
◾1
cup Heavy Cream
◾
Extra Cookie Crumbs, For Sprinkling
Preparation Instructions
Throw the cookies and melted butter into a
food processor and pulverize (or, if you have some aggressions or energy to
expend, you can crush them in a large Ziploc bag.) Pour into a pie pan and
press into the bottom and up the sides of the pan. Set aside.
Heat marshmallows and half-and-half in a
saucepan over low heat, stirring constantly. As soon as it's all melted and
combined, place saucepan in a bowl of ice to cool down quickly. (Stirring
occasionally will hasten this process.) Once cool, add creme de menthe and
creme de cacao. Taste and add more creme de menthe if needed. Add one to two
drops green food coloring (optional!)
In a mixing bowl, beat whipping cream
until stiff. Pour cold marshmallow mixture into the whipped cream and fold
together gently.
Pour filling into chocolate crust (note:
you might have a good 1/2 cup filling left over, depending on the size of your
pie pan!) Sprinkle extra chocolate crumbs over the top. Place pie in the
freezer and freeze until very firm, at least two hours.
Remove from freezer ten minutes or so
before you want to slice and serve.