Cincinnati Goetta
aka “Cincinnati Caviar”
1 lb ground beef
1 lb ground pork
8 cups water
2 ½ cups steel cut oats
1 large onion, diced
2 bay leaves
½ tsp rosemary
½ tsp thyme
3 tsp salt
pinch of pepper
In a large pot, combine oats, salt and pepper in the water and bring to a boil. Turn down, cover and let simmer for 2 hours
Add the meat, onions and spices. Cover and cook for another hour, stirring occasionally. Remove bay leaves. Pour the mixture into loaf pans and let cool. Refrigerate until ready to use.
Slice loafs about ½ inch thick and fry in a bit of butter or oil until browned.
Caprese Quiche
1 cup flour
¼ tsp salt
¼ pound butter
1 egg yolk
3 tablespoons ice water
Remaining egg white plus 3 more eggs
2 cups milk or cream
½ tsp salt
½ tsp pepper
½ tsp cayenne pepper
3 Roma tomatoes, sliced
½ cup fresh basil leaves, sliced
1 lg fresh mozzarella ball, diced
Preheat oven to 450 degrees F.
Combine flour and salt, then add the butter and mix until crumbly. Add in the egg yolk and water and mix until a ball is formed. Breaking off small pieces, fill the bottom of the pie or quiche pan. Prick with a fork a few times and then bake for 5 minutes. Remove and allow to cool while preparing custard and ingredients.
For the custard, mix together the remaining egg white and additional 3 eggs with milk, salt, pepper and cayenne. Layer tomatoes, basil and mozzarella into bottom of crust and then pour custard over ingredients.
Bake for 15 minutes on 450 degrees F and then an additional 30 minutes on 350 degrees F.
Zucchini and Potato Hash Browns
½ lb russet potatoes, peeled
½ lb Zucchini, peeled
½ tsp garlic salt
½ tsp pepper
2 tbsp butter
1 tbsp olive oil
3 tbsp grated onion
Grate peeled potatoes and zucchini into a large bowl. Dry thoroughly by squeezing in a paper towel. Toss with garlic salt and pepper.
In a large skillet, heat half the butter and half the olive oil until sizzling. Add the onion and cook for a few minutes or until translucent over high heat. Add the potatoes and zucchini, pack down into skillet with a spatula.
Reduce heat and cook for 7 minutes. Flip hash browns onto a plate and add the remaining butter and olive oil to the skillet. Slide the has brown back into the pan with the uncooked side down and cook for another 5 minutes until the bottom is crisp and golden.
Tuesday, March 31, 2009
Tuesday, March 24, 2009
Spicy Southern Fish Fry
Jalapeño Hush Puppies with Chipotle Tartar Sauce
Hushpuppies are finger-shaped dumplings of cornmeal that are deep-fried and traditionally served with fried catfish. Also know as corn dodgers, they are especially popular throughout the South. There are several interesting stories of the origins of hushpuppies:
The oldest story is that hushpuppies originated in the settlement of Nouvell Orleans (later called New Orleans, Louisiana), shortly after 1727. They were created by a group of Ursuline nuns who had come from France. The nuns converted cornmeal into a delicious food that they named croquettes de maise. The making of these croquettes spread rapidly through the southern states.
An African cook in Atlanta is said to have given the name hushpuppy to this food. When frying a batch of catfish and croquettes, a nearby puppy began to howl. To keep the puppy quiet, she gave it a plateful of the croquettes and said, "hush, puppy." Since the name was cut, it stuck. This same story is also attributed to a Creole cook.
Hunters and trappers could be on the trail for days at a time. At suppertime the hunting dogs would get hungry, so the hunters would mix a batter out of cornmeal or flour and cook it in grease on the campfire. Then they would throw the fried dough to the pups, telling them to be quiet, shut up, or "hush."
Confederate soldiers would sit beside a campfire preparing their meals. If they detected Yankee soldiers approaching, they would toss their yapping dogs some of the fried cornmeal cakes with the command "Hush, puppies!"
In the South, the Salamander was often known as a "water dog" or "water puppy." These were deep-fried with cornmeal and formed into sticks. It is said they were called hushpuppies because eating such lowly food was not something a southern wife would want known to her neighbors
Source: http://whatscookingamerica.net/Bread/Hushpuppies.htm
6 cups vegetable oil for frying
1 ½ cups self-rising cornmeal
½ cup self-rising flour
½ teaspoon baking soda
½ teaspoon salt
1 small onion, chopped
1 jalapeño pepper, chopped
1 cup buttermilk
1 egg, lightly beaten
1 cup mayonnaise
2 tablespoons drained capers, chopped
2 tablespoons chopped cornichons, gherkins or dill pickles
1 1/2 tablespoons fresh lime juice
1 tablespoon minced canned chipotle chilies (adobo)
Using a deep pot, preheat oil for frying to 350 degrees F.
Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion and jalapeño. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hush puppy is dropped in the oil. Fry until golden brown, turning the hush puppies during the cooking process. Place cooked puppies onto paper towel lined plate.
To make the tartar sauce combine mayo, capers, pickle, lime juice and chilies.
Beer Battered Fish Tacos
Ensenada, Mexico claims to be the birth place of the fish taco, and they are advertised at restaurants throughout the city where many claim that their taco is the original. The best place to sample them is at any of the small food stands that line the streets around the Mercado Negro, Ensenada’s incredible fish market. The fish tacos served are simply small pieces of batter-coated, fried fish in a hot corn or wheat tortilla.
People in the coastal areas of Mexico have been eating fish tacos for a long time. The history of fish tacos could seemly go back thousands of years to when indigenous North American peoples first wrapped the plentiful offshore catch into stone-ground-corn tortillas. The people of Ensenada say their port town is the fish taco's true home, dating at least from the opening of the Ensenada mercado, in 1958.
The people of San Diego, California, have been hooked on fish tacos since 1983. In fact, fish tacos are the fast-food signature dish of San Diego: they're cheap to buy and fast to make. Fish tacos were popularized in the United States by Ralph Rubio, who first tasted them while on spring break in Baja, Mexico. According to the story he tells, there was one Baja vendor he especially liked, a man named Carlos, who ran a hole-in-the-wall taco stand with a 10-foot counter and a few stools. Carlos fried fish to order and put it on a warm tortilla. Customers added their own condiments. Rubio tried to persuade Carlos to move to San Diego, but Carlos was happy where he was and would not budge. He did agree, however, to share his recipe, which Rubio scrawled on a piece of paper pulled from his wallet. Several years later, Rubio opened his own restaurant in San Diego, called Rubio's - Home of the Fish Taco. Today, fish tacos are legendary and are sole throughout San Diego and the Southwest.
Source: http://whatscookingamerica.net/History/Tortilla_Taco_history.htm
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer
½ cup plain yogurt
½ cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
½ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon dried dill weed
1 teaspoon ground cayenne pepper
1 quart vegetable oil for frying
1 pound cod fillets, cut into 2 to 3 ounce portions
1 (12 ounce) package corn tortillas
½ medium head cabbage, finely shredded
To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.
Source: http://allrecipes.com/Recipe/Fish-Tacos/Detail.aspx
Fresh Hand Cut French Fries
5 lbs russet potatoes, unpeeled and cut into ¼ in strips
1 tbs lime juice
1 quart vegetable oil for frying
Salt
After cutting potatoes into strips, let soak in cold water and lime juice for approximately 10 to 30 minutes. Meanwhile, place vegetable oil into a large pot or fryer and heat to 360 degrees. Be sure to heat to a proper temperature because placing the raw vegetables into cold oil will cause them to absorb more of the oil and become more dense. Remove soaking potatoes and spin or place on paper towels to let excess water drain off. Once oil has reached temperature, place raw potatoes into oil in manageable batches and let cook for 3 ½ to 4 minutes or until golden brown. Place cooked potatoes onto a paper towel lined dish to drain excess oil. Allow to cool for a few minutes and then dust with salt to taste.
If preparing in the oven, place water soaked potatoes onto baking sheet and drizzle with oil and salt. Bake in a 450 degree oven for 30 minutes or until golden brown, turning occasionally.
Hushpuppies are finger-shaped dumplings of cornmeal that are deep-fried and traditionally served with fried catfish. Also know as corn dodgers, they are especially popular throughout the South. There are several interesting stories of the origins of hushpuppies:
The oldest story is that hushpuppies originated in the settlement of Nouvell Orleans (later called New Orleans, Louisiana), shortly after 1727. They were created by a group of Ursuline nuns who had come from France. The nuns converted cornmeal into a delicious food that they named croquettes de maise. The making of these croquettes spread rapidly through the southern states.
An African cook in Atlanta is said to have given the name hushpuppy to this food. When frying a batch of catfish and croquettes, a nearby puppy began to howl. To keep the puppy quiet, she gave it a plateful of the croquettes and said, "hush, puppy." Since the name was cut, it stuck. This same story is also attributed to a Creole cook.
Hunters and trappers could be on the trail for days at a time. At suppertime the hunting dogs would get hungry, so the hunters would mix a batter out of cornmeal or flour and cook it in grease on the campfire. Then they would throw the fried dough to the pups, telling them to be quiet, shut up, or "hush."
Confederate soldiers would sit beside a campfire preparing their meals. If they detected Yankee soldiers approaching, they would toss their yapping dogs some of the fried cornmeal cakes with the command "Hush, puppies!"
In the South, the Salamander was often known as a "water dog" or "water puppy." These were deep-fried with cornmeal and formed into sticks. It is said they were called hushpuppies because eating such lowly food was not something a southern wife would want known to her neighbors
Source: http://whatscookingamerica.net/Bread/Hushpuppies.htm
6 cups vegetable oil for frying
1 ½ cups self-rising cornmeal
½ cup self-rising flour
½ teaspoon baking soda
½ teaspoon salt
1 small onion, chopped
1 jalapeño pepper, chopped
1 cup buttermilk
1 egg, lightly beaten
1 cup mayonnaise
2 tablespoons drained capers, chopped
2 tablespoons chopped cornichons, gherkins or dill pickles
1 1/2 tablespoons fresh lime juice
1 tablespoon minced canned chipotle chilies (adobo)
Using a deep pot, preheat oil for frying to 350 degrees F.
Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion and jalapeño. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hush puppy is dropped in the oil. Fry until golden brown, turning the hush puppies during the cooking process. Place cooked puppies onto paper towel lined plate.
To make the tartar sauce combine mayo, capers, pickle, lime juice and chilies.
Beer Battered Fish Tacos
Ensenada, Mexico claims to be the birth place of the fish taco, and they are advertised at restaurants throughout the city where many claim that their taco is the original. The best place to sample them is at any of the small food stands that line the streets around the Mercado Negro, Ensenada’s incredible fish market. The fish tacos served are simply small pieces of batter-coated, fried fish in a hot corn or wheat tortilla.
People in the coastal areas of Mexico have been eating fish tacos for a long time. The history of fish tacos could seemly go back thousands of years to when indigenous North American peoples first wrapped the plentiful offshore catch into stone-ground-corn tortillas. The people of Ensenada say their port town is the fish taco's true home, dating at least from the opening of the Ensenada mercado, in 1958.
The people of San Diego, California, have been hooked on fish tacos since 1983. In fact, fish tacos are the fast-food signature dish of San Diego: they're cheap to buy and fast to make. Fish tacos were popularized in the United States by Ralph Rubio, who first tasted them while on spring break in Baja, Mexico. According to the story he tells, there was one Baja vendor he especially liked, a man named Carlos, who ran a hole-in-the-wall taco stand with a 10-foot counter and a few stools. Carlos fried fish to order and put it on a warm tortilla. Customers added their own condiments. Rubio tried to persuade Carlos to move to San Diego, but Carlos was happy where he was and would not budge. He did agree, however, to share his recipe, which Rubio scrawled on a piece of paper pulled from his wallet. Several years later, Rubio opened his own restaurant in San Diego, called Rubio's - Home of the Fish Taco. Today, fish tacos are legendary and are sole throughout San Diego and the Southwest.
Source: http://whatscookingamerica.net/History/Tortilla_Taco_history.htm
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer
½ cup plain yogurt
½ cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
½ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon dried dill weed
1 teaspoon ground cayenne pepper
1 quart vegetable oil for frying
1 pound cod fillets, cut into 2 to 3 ounce portions
1 (12 ounce) package corn tortillas
½ medium head cabbage, finely shredded
To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.
Source: http://allrecipes.com/Recipe/Fish-Tacos/Detail.aspx
Fresh Hand Cut French Fries
5 lbs russet potatoes, unpeeled and cut into ¼ in strips
1 tbs lime juice
1 quart vegetable oil for frying
Salt
After cutting potatoes into strips, let soak in cold water and lime juice for approximately 10 to 30 minutes. Meanwhile, place vegetable oil into a large pot or fryer and heat to 360 degrees. Be sure to heat to a proper temperature because placing the raw vegetables into cold oil will cause them to absorb more of the oil and become more dense. Remove soaking potatoes and spin or place on paper towels to let excess water drain off. Once oil has reached temperature, place raw potatoes into oil in manageable batches and let cook for 3 ½ to 4 minutes or until golden brown. Place cooked potatoes onto a paper towel lined dish to drain excess oil. Allow to cool for a few minutes and then dust with salt to taste.
If preparing in the oven, place water soaked potatoes onto baking sheet and drizzle with oil and salt. Bake in a 450 degree oven for 30 minutes or until golden brown, turning occasionally.
Tuesday, March 17, 2009
Luck O' The Irish
St. Patrick's Day
St. Patrick's Day celebrates the death of the Catholic saint in the 5th century, his death recognized on his religious feast day, the 17th of March each year. Patrick was a man born in Britain to a wealthy family who became a missionary after being taken prisoner in Ireland for more than six years. He returned to Ireland to try to convert the Irish pagans to Christianity. Because of the time he had spent in Ireland, he chose to, rather than condemn the native rituals, incorporate the rituals they were familiar with into Christian symbols. For example, Patrick was responsible for creating the powerful Irish symbol of Christianity, the Celtic cross, a combination of the iconic sun symbol and the traditional cross. His legend was likely exaggerated through the passing of time and oral knowledge, making him a symbol of Irish Christianity. One such exaggeration is that of St. Patrick's eradication of the snakes in Ireland, which never existed. The truth is that when he spoke of snakes he was referring to the pagan beliefs of the natives.
The Irish have observed this holiday for over a thousand years and although it falls during the Lenten season, prohibitions of meat consumption would be waived and after attending mass in the morning they would celebrate into the evening. However, many of the modern traditions that are commonly associated with today's holiday are more modern than traditional, created by Irish American immigrants in the turn of the 18th Century. The first parade took place in 1762 in New York to celebrate the Irish soldiers serving in the English army. This practice continued with several different Irish aide groups, eventually joining together to form what is now the world's oldest civilian parade and the largest in the United States, with over 150,000 participants and nearly three million people gathering to watch the procession which lasts more than five hours.
Irish Soda Bread
This quick bread is a classic staple of Irish cuisine. Although sweet, it is not eaten as desert, but as a part of the meal. The basic ingredients used in this recipe are the product of a poor country's necessity and have been passed on for several generations, beginning in the 1840s when baking soda was introduced as leavening agent. Baking soda became popular because of its availability and consistency as a substitute for yeast, creating a very dense bread that lacks the airiness of traditional breads. Sugar, caraway seeds and raisins were added to enhance the flavor of the bread. Soda bread is usually served with fresh butter and is paired great with soups and meats. The cross that is cut into the top of the bread is done so, supposedly, to ward off the devil.
2 cups all-purpose flour (combinations of wheat flour and ground oats can also be used)
1 tsp baking soda
½ tsp salt
1 tbsp brown sugar
2 tsp caraway seeds
½ cup raisins
1 cup buttermilk
Preheat oven to 400F. Stir together flour, baking soda, salt, sugar and caraway seeds, then add raisins into the flour mixture. Pour in buttermilk and mix into a ball. Place the dough on a lightly floured surface and knead for about three minutes or until the ball is fairly smooth. Place the ball onto a parchment lined baking sheet. Cut a deep cross into the top of the ball with a sharp knife. Bake for 30 to 35 minutes or until the top is well browned. Transfer to a wire rack and allow to cool completely before slicing.
The Truth About Corned Beef and Cabbage
GOOD GRIEF - NOT BEEF!
I just want to put something straight
About what should be on your plate,
If it's corned beef you're makin'
You're sadly mistaken,
That isn't what Irishmen ate.
If you ever go over the pond
You'll find it's of bacon they're fond,
All crispy and fried,
With some cabbage beside,
And a big scoop of praties beyond.
Your average Pat was a peasant
Who could not afford beef or pheasant.
On the end of his fork
Was a bit of salt pork,
As a change from potatoes 'twas pleasant.
This custom the Yanks have invented,
Is an error they've never repented,
But bacon's the stuff
That all Irishmen scoff,
With fried cabbage it is supplemented.
So please get it right this St. Paddy's.
Don't feed this old beef to your daddies.
It may be much flasher,
But a simple old rasher,
Is what you should eat with your tattie
©Frances Shilliday 2004
Source: http://notcornedbeef.tripod.com/
Even though corned beef is not a traditionally common Irish meal and prepared primarily for the tourist's sake, it is still a dish that is quite delicious and still on my menu. Pork was by far more readily available to the common Irishman than beef, as cattle were a prized possession and more valuable long term as a source of dairy than of its meat. History tells that when Irish immigrants began arriving in America and Canada and had more affordable access to both beef and salt, they began preparing the beef as they had once prepared a “bacon joint”. They would rub the beef with salt pellets (“corns” of salt) to keep from spoiling and then soak it to draw off the excess salt. They then braised or boiled it with cabbage and served the beef in its own juices with minimal spicing, a few bay leaves and some pepper. The technique is Irish but the dish is American, and as an American with Irish heritage on my father's mother's side, we will definitely be serving corned beef and cabbage for St. Patrick's day.
This dish is incredibly easy to prepare and will be a crowd pleaser.
1-3 lb corned beef brisket
1 head cabbage, cut into eighths
1 lb peeled carrots, tops removed
8 small red bliss potatoes
1 lg yellow onion, quartered
Place the corned beef brisket into a large pot and cover with water, bring to a boil. Reduce the heat to a simmer and skim the top. Cover and let simmer for approximately one hour per pound. In the last 30 minutes add the potatoes. When the beef is done, remove it from the pot and keep it hot, placing it in the oven or covering it with foil. Add the cabbage, carrots and onion to the liquid with the potatoes, cook for about 15 minutes or until tender. Strain, reserving a bit of the liquid to drizzle over the vegetables before serving. This will keep them moist on the serving platter. Slice the corned beef on a bias against the grain and serve with the cooked vegetables. Garnish with fresh chopped parsley.
Irish Coffee
Many seasonal desserts are served in traditional Irish cuisine, apples and strawberries are popular in the fall when they are readily available. Other desserts are potato based cakes or breads and sweet puddings or curds. As for St. Patrick's day, most Irish agree that liquid meals are preferred. To fill this fix and provide a boost after a heavy plate of corn beef, cabbage, and soda bread.
1 ½ oz Irish whiskey
1 tsp brown sugar
6 oz hot black coffee
whipped heavy crème
Combine whiskey, brown sugar and black coffee in Irish coffee mug. Top with whipped heavy crème, it is often best procedure to use the bottom of a spoon to place crème onto hot coffee without letting it break the surface of the coffee. If the crème dips below the surface it will mix in and melt down, floating the crème will keep it in tact. Can be garnished with cinnamon sticks or cinnamon powder. Topping with crème de menthe will weigh down the crème and change the flavor of the drink, some say taking away from the Irish flavor of the drink.
Enjoy your St. Patty's day and be safe if you choose to enjoy a few adult Irish beverages tonight.
St. Patrick's Day celebrates the death of the Catholic saint in the 5th century, his death recognized on his religious feast day, the 17th of March each year. Patrick was a man born in Britain to a wealthy family who became a missionary after being taken prisoner in Ireland for more than six years. He returned to Ireland to try to convert the Irish pagans to Christianity. Because of the time he had spent in Ireland, he chose to, rather than condemn the native rituals, incorporate the rituals they were familiar with into Christian symbols. For example, Patrick was responsible for creating the powerful Irish symbol of Christianity, the Celtic cross, a combination of the iconic sun symbol and the traditional cross. His legend was likely exaggerated through the passing of time and oral knowledge, making him a symbol of Irish Christianity. One such exaggeration is that of St. Patrick's eradication of the snakes in Ireland, which never existed. The truth is that when he spoke of snakes he was referring to the pagan beliefs of the natives.
The Irish have observed this holiday for over a thousand years and although it falls during the Lenten season, prohibitions of meat consumption would be waived and after attending mass in the morning they would celebrate into the evening. However, many of the modern traditions that are commonly associated with today's holiday are more modern than traditional, created by Irish American immigrants in the turn of the 18th Century. The first parade took place in 1762 in New York to celebrate the Irish soldiers serving in the English army. This practice continued with several different Irish aide groups, eventually joining together to form what is now the world's oldest civilian parade and the largest in the United States, with over 150,000 participants and nearly three million people gathering to watch the procession which lasts more than five hours.
Irish Soda Bread
This quick bread is a classic staple of Irish cuisine. Although sweet, it is not eaten as desert, but as a part of the meal. The basic ingredients used in this recipe are the product of a poor country's necessity and have been passed on for several generations, beginning in the 1840s when baking soda was introduced as leavening agent. Baking soda became popular because of its availability and consistency as a substitute for yeast, creating a very dense bread that lacks the airiness of traditional breads. Sugar, caraway seeds and raisins were added to enhance the flavor of the bread. Soda bread is usually served with fresh butter and is paired great with soups and meats. The cross that is cut into the top of the bread is done so, supposedly, to ward off the devil.
2 cups all-purpose flour (combinations of wheat flour and ground oats can also be used)
1 tsp baking soda
½ tsp salt
1 tbsp brown sugar
2 tsp caraway seeds
½ cup raisins
1 cup buttermilk
Preheat oven to 400F. Stir together flour, baking soda, salt, sugar and caraway seeds, then add raisins into the flour mixture. Pour in buttermilk and mix into a ball. Place the dough on a lightly floured surface and knead for about three minutes or until the ball is fairly smooth. Place the ball onto a parchment lined baking sheet. Cut a deep cross into the top of the ball with a sharp knife. Bake for 30 to 35 minutes or until the top is well browned. Transfer to a wire rack and allow to cool completely before slicing.
The Truth About Corned Beef and Cabbage
GOOD GRIEF - NOT BEEF!
I just want to put something straight
About what should be on your plate,
If it's corned beef you're makin'
You're sadly mistaken,
That isn't what Irishmen ate.
If you ever go over the pond
You'll find it's of bacon they're fond,
All crispy and fried,
With some cabbage beside,
And a big scoop of praties beyond.
Your average Pat was a peasant
Who could not afford beef or pheasant.
On the end of his fork
Was a bit of salt pork,
As a change from potatoes 'twas pleasant.
This custom the Yanks have invented,
Is an error they've never repented,
But bacon's the stuff
That all Irishmen scoff,
With fried cabbage it is supplemented.
So please get it right this St. Paddy's.
Don't feed this old beef to your daddies.
It may be much flasher,
But a simple old rasher,
Is what you should eat with your tattie
©Frances Shilliday 2004
Source: http://notcornedbeef.tripod.com/
Even though corned beef is not a traditionally common Irish meal and prepared primarily for the tourist's sake, it is still a dish that is quite delicious and still on my menu. Pork was by far more readily available to the common Irishman than beef, as cattle were a prized possession and more valuable long term as a source of dairy than of its meat. History tells that when Irish immigrants began arriving in America and Canada and had more affordable access to both beef and salt, they began preparing the beef as they had once prepared a “bacon joint”. They would rub the beef with salt pellets (“corns” of salt) to keep from spoiling and then soak it to draw off the excess salt. They then braised or boiled it with cabbage and served the beef in its own juices with minimal spicing, a few bay leaves and some pepper. The technique is Irish but the dish is American, and as an American with Irish heritage on my father's mother's side, we will definitely be serving corned beef and cabbage for St. Patrick's day.
This dish is incredibly easy to prepare and will be a crowd pleaser.
1-3 lb corned beef brisket
1 head cabbage, cut into eighths
1 lb peeled carrots, tops removed
8 small red bliss potatoes
1 lg yellow onion, quartered
Place the corned beef brisket into a large pot and cover with water, bring to a boil. Reduce the heat to a simmer and skim the top. Cover and let simmer for approximately one hour per pound. In the last 30 minutes add the potatoes. When the beef is done, remove it from the pot and keep it hot, placing it in the oven or covering it with foil. Add the cabbage, carrots and onion to the liquid with the potatoes, cook for about 15 minutes or until tender. Strain, reserving a bit of the liquid to drizzle over the vegetables before serving. This will keep them moist on the serving platter. Slice the corned beef on a bias against the grain and serve with the cooked vegetables. Garnish with fresh chopped parsley.
Irish Coffee
Many seasonal desserts are served in traditional Irish cuisine, apples and strawberries are popular in the fall when they are readily available. Other desserts are potato based cakes or breads and sweet puddings or curds. As for St. Patrick's day, most Irish agree that liquid meals are preferred. To fill this fix and provide a boost after a heavy plate of corn beef, cabbage, and soda bread.
1 ½ oz Irish whiskey
1 tsp brown sugar
6 oz hot black coffee
whipped heavy crème
Combine whiskey, brown sugar and black coffee in Irish coffee mug. Top with whipped heavy crème, it is often best procedure to use the bottom of a spoon to place crème onto hot coffee without letting it break the surface of the coffee. If the crème dips below the surface it will mix in and melt down, floating the crème will keep it in tact. Can be garnished with cinnamon sticks or cinnamon powder. Topping with crème de menthe will weigh down the crème and change the flavor of the drink, some say taking away from the Irish flavor of the drink.
Enjoy your St. Patty's day and be safe if you choose to enjoy a few adult Irish beverages tonight.
Tuesday, March 3, 2009
It's my birthday and I'll eat what I want to!
This week's episode is all about me! My birthday is Friday and it can't come soon enough. In my family, we have a few birthday traditions that I think you might like. First, a plate full of perfect pancakes topped off with birthday candles to start the day. My mom has done this for my sister and I since we were little and is something that I couldn't start the day right without. Make sure there is plenty of butter at the breakfast table, a story that most people wouldn't understand but if you listen in you'll get to hear about our funny butter tradition. Second, white chicken and spinach lasagna, my favorite meal that mom makes and one that will always remind me of her and of home. My birthday cakes growing up were never chocolate and rarely had icing. I was never a big fan of either and a bit of a picky eater, so my mom would always make me strawberry shortcake for my birthday. Also, although my mom never made one I felt I should mention a Nenni birthday tradition that anyone might fall in love with, my grandma's Betty Crocker spice cake with penuche icing. The recipe for this cake was several weeks ago in the “Bringin' Betty Back” episode. The cake is one that my grandma Joanne has been making for generations of growing Nennis.
Homemade Buttermilk Pancakes
2 cups flour
5 teaspoons baking powder
1 teaspoon salt
3 Tablespoons sugar
1 ½ cups buttermilk
6 Tablespoons melted butter or Crisco Oil
3 eggs
Combine dry ingredients in a large bowl. Make a well in the center of these dry ingredients and pour into it the wet ingredients. Stir with a wire whisk to mix, just until the ingredients are blended together, scraping the sides and bottom of the bowl to get everything incorporated. Be careful not to over-mix, the batter will be thick. Let the batter sit for about an hour to rise, DO NOT stir the batter during this time or when you begin frying the cakes. Use a large ladle to scoop out the batter onto a hot griddle or frying pan. When you begin to notice the center of the pancakes bubble, it's time to flip. You will cook each pancake for about 2 to 3 minutes on each side or until a crisp golden brown.
White Chicken and Spinach Lasagna
5 Tablespoons butter
4 Tablespoons flour
4 cups skim milk
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dried oregano
¼ teaspoon dried basil
1 small white onion, diced
1 cup shredded mozzarella cheese, reserve half
½ cup grated Parmesan cheese
1 box uncooked lasagna sheets
2 cups uncooked cleaned baby spinach leaves
2 cups fat-free cottage cheese
2 cups cooked chicken breasts, cubed
To make the bechamel, begin by melting butter in a medium saucepan. Slowly add to the melted butter the flour, one tablespoon at a time until fully combined. Over medium heat, cook the mixture until it becomes a light golden brown color, this is your roux. Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Add onions and season with salt, pepper and other seasonings.
To assemble the lasagna begin by spraying your deep baking pan with non-stick spray. Start with a layer of sauce and then noodles followed by cottage cheese, chicken and spinach. Repeat layers and finish with a layer of sauce. Bake in a 350 degree oven for 30 minutes covered in tin foil. Remove foil, top with a layer of shredded mozzarella cheese and bake for an additional 10 minutes.
Easy Strawberry Shortcake
1 angel food cake
1 lb fresh strawberries, sliced
1 medium container of cool whip
Cut angel food cake in half on the horizontal. Place the bottom half onto a serving plate and then layer onto it half of the strawberries and half of the cool whip. Place the top half of the angel food cake onto the mixture and then spread the remaining cool whip onto the top of the cake. Decorate the top and sides of the cake with the remaining
Homemade Buttermilk Pancakes
2 cups flour
5 teaspoons baking powder
1 teaspoon salt
3 Tablespoons sugar
1 ½ cups buttermilk
6 Tablespoons melted butter or Crisco Oil
3 eggs
Combine dry ingredients in a large bowl. Make a well in the center of these dry ingredients and pour into it the wet ingredients. Stir with a wire whisk to mix, just until the ingredients are blended together, scraping the sides and bottom of the bowl to get everything incorporated. Be careful not to over-mix, the batter will be thick. Let the batter sit for about an hour to rise, DO NOT stir the batter during this time or when you begin frying the cakes. Use a large ladle to scoop out the batter onto a hot griddle or frying pan. When you begin to notice the center of the pancakes bubble, it's time to flip. You will cook each pancake for about 2 to 3 minutes on each side or until a crisp golden brown.
White Chicken and Spinach Lasagna
5 Tablespoons butter
4 Tablespoons flour
4 cups skim milk
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dried oregano
¼ teaspoon dried basil
1 small white onion, diced
1 cup shredded mozzarella cheese, reserve half
½ cup grated Parmesan cheese
1 box uncooked lasagna sheets
2 cups uncooked cleaned baby spinach leaves
2 cups fat-free cottage cheese
2 cups cooked chicken breasts, cubed
To make the bechamel, begin by melting butter in a medium saucepan. Slowly add to the melted butter the flour, one tablespoon at a time until fully combined. Over medium heat, cook the mixture until it becomes a light golden brown color, this is your roux. Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Add onions and season with salt, pepper and other seasonings.
To assemble the lasagna begin by spraying your deep baking pan with non-stick spray. Start with a layer of sauce and then noodles followed by cottage cheese, chicken and spinach. Repeat layers and finish with a layer of sauce. Bake in a 350 degree oven for 30 minutes covered in tin foil. Remove foil, top with a layer of shredded mozzarella cheese and bake for an additional 10 minutes.
Easy Strawberry Shortcake
1 angel food cake
1 lb fresh strawberries, sliced
1 medium container of cool whip
Cut angel food cake in half on the horizontal. Place the bottom half onto a serving plate and then layer onto it half of the strawberries and half of the cool whip. Place the top half of the angel food cake onto the mixture and then spread the remaining cool whip onto the top of the cake. Decorate the top and sides of the cake with the remaining
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