Best Laid Plans...and the Irish

After planning a different cuisine for each day of Spring Break, everybody changed my plans.  My husband couldn't seem to get home from work before midnight and he was out the door by 8:00AM the next morning.  My adorable daughters kept finding places to go or finding friends to invite over for sleepovers.  Needless to say, I didn't cook the fabulous meals I planned because it would have been lost on the youth.  However, I will say, I am not skipping the Irish weekend!  I love cabbage, potatoes, corned beef, lamb, carrots, onions, and a really good stew.  I'm not missing out on these treats even if everybody has somewhere else to be this weekend.

If I was going to make dinner tonight, I would have made  Beef Potpies with Cheddar-Stout Crust.
 
Ingredients:

• For the dough:
• 1 3/4 cups all-purpose flour, plus more for dusting
• 3/4 teaspoon fine salt
• 1 stick cold unsalted butter, cut into 1/2-inch pieces
• 3/4 cup grated Irish cheddar cheese (about 3 ounces)
• 6 to 7 tablespoons stout beer
• 1 large egg, lightly beaten
• For the filling:
• 2 1/4 pounds beef chuck roast, trimmed of excess fat, cut into 1-inch pieces
• 1/4 cup all-purpose flour
• Kosher salt and freshly ground pepper
• 3 tablespoons unsalted butter
• 1/3 cup stout beer
• 3 medium leeks, white and light green parts only, halved lengthwise and cut into 1-inch pieces
• 1 pound carrots, cut into 1-inch pieces
• 2 stalks celery, cut into 1-inch pieces

 

Directions

Make the dough: Pulse the flour and fine salt in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.

Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes. Add the leeks, carrots and celery to the pot and continue braising, 1 more hour.

Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape.

Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving.

 

For Saturday, I have premade some of the items we will be eating.  I will be working on Sunday's meal on Saturday.  I prefer to heat up our meals when it's time to eat, so I don't feel like I've been cooking for 72 hours non-stop.

 

For breakfast we are having Boxty Cakes with Corned Beef Hash and Fried Eggs.

 

Boxty Cakes

Ingredients

• 1 cup peeled, grated raw russet potato
• 1/2 cup milk
• 1 (3/4-pound) russet potato, peeled and quartered
• 2 cups fresh cauliflower florets
• 3 cups chicken stock, or more as needed
• 2 tablespoons cream cheese, at room temperature
• 1 cup all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon granulated garlic
• 1 teaspoon fresh cracked black pepper
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 egg
• 1/2 cup canola oil, divided
• 1/2 cup sour cream
• 2 tablespoons snipped fresh chives

 

Directions

Cover the raw potato with the milk. Add in 1/4 cup chicken stock. Set aside.

In a small saucepan, add the quartered potatoes, cauliflower and enough chicken stock to cover. Place over high heat and bring to a boil. Once at a boil, cook until fork tender, 7 to 10 minutes. Strain the potatoes and cauliflower. In a medium bowl, mash the potatoes and cauliflower with the cream cheese.

In a large bowl, combine the flour, spices and baking powder and mix well. Add the mashed cauliflower and potatoes and fold to combine. Add the egg into the raw potato mix, and then fold into the cauliflower and mashed potatoes. If the mixture is too thick, add a little more chicken stock.

Heat a nonstick saute pan over medium-high heat and add 2 tablespoons canola oil. When hot, add 1 cup of the mixture and gently spread out in the pan uniformly until you have a large circle (8 to 9-inches in diameter). Cook until the edges begin to brown lightly, 2 to 3 minutes. Gently flip over with a thin, flexible spatula and cook 2 minutes on the other side. Remove to a plate and repeat with the remaining batter.

Fill half with some Double Jack Stew and fold over. Serve with sour cream and a sprinkle of chives.

 

AND, then I'm totally cheating...I bought canned corned beef and hash.  I will heat it up in the microwave and spread it over the boxty cakes.  The fried eggs can be sunny side up or over 'however requested".  I prefer over medium so the yolk runs over the hash.

 

For lunch, I'm serving Corned Beef and Cabbage Soup with store bought boxes of Red Lobster Cheddar Biscuit Mix.

 

Ingredients

• 1 medium onion, quartered
• 3 stalks celery, quartered
• 3 medium carrots, quartered
• 3 tablespoons unsalted butter
• Heaping 1/4 teaspoon ground allspice
• 1 pound plum tomatoes, halved
• 3 cups low-sodium beef broth
• 4 cups chopped green cabbage (about 1/4 medium head)
• 1/2 pound Yukon gold potatoes, chopped
• 3/4 cup quick-cooking barley
• 1/4 pound corned beef, cut into thin strips (use leftovers or deli meat)
• Kosher salt and freshly ground pepper

 

Directions

Pulse the onion, celery and carrots in a food processor until they are pea-size pieces. Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes. Stir in the corned beef and season with salt and pepper.

For dinner, we are having Shepherd's Pie.

Ingredients

• Garlicky Potato Topping:
• 4 large russet potatoes, peeled and quartered
• 10 whole garlic cloves, peeled
• 1/2 cup sour cream
• 1/4 to 1/2 cup beef broth
• 4 tablespoons butter, softened
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Nonstick cooking spray
• Filling:
• 4 slices bacon, cut into thin strips
• 1 tablespoon vegetable oil
• 2 medium onions, chopped
• 1/2 teaspoon salt, plus 1/2 teaspoon
• 1 teaspoon sugar
• 1 pound ground beef
• 2 to 3 medium carrots, roughly chopped, (about 1 cup)
• 3/4 cups frozen peas, thawed
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 tablespoon all-purpose flour
• 1 (12-ounce) bottle light or dark beer
• 1/2 cup beef broth
• 1 teaspoon finely minced fresh rosemary leaves
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup grated Swiss or Cheddar
• 2 tablespoons chopped fresh parsley leaves

Directions

Prepare potato topping: In a large saucepan add the potatoes and garlic and cover with cold water. Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 minutes. Drain. Transfer the potatoes and garlic to a large bowl. Add the sour cream, 1/4 cup of the broth, butter, salt and pepper, and beat on low speed with a hand mixer until the potatoes are light and fluffy, about 1 to 2 minutes. If the mixture is too dry, add the remaining 1/4 cup broth. Do not overmix. Cover and set aside.
Preheat the oven to 350 degrees F. Spray a 10-inch round baking dish with nonstick spray.
Prepare filling: Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally until browned and almost crisp, about 7 to 8 minutes. With a slotted spoon, transfer the bacon to a plate; set aside.
Add the oil to the drippings in the skillet and put over medium heat. Add the onions and 1/2 teaspoon of salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 minutes. Sprinkle in the sugar, and cook, stirring occasionally, until the onions begin to caramelize, about 3 minutes. Stir in the beef and cook, stirring occasionally, over medium-high heat, until the beef begins to brown, about 7 minutes. Add the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste and flour and cook, stirring, until well blended, about 2 minutes. Add the beer, bring to a boil and boil for 3 minutes. Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes Add the cooked bacon, the broth, rosemary, 1/2 teaspoon of salt, and the pepper, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.
Spoon the meat mixture into the prepared baking dish. Spread the potato topping evenly over the beef mixture. Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes. Remove from the oven and sprinkle with the cheese. Return to the oven and bake for 10 more minutes. Let rest out of the oven for 10 minutes before serving. Sprinkle with parsley and serve.


For Sunday, I will be making some of the stuff ahead of time because we go to church early and come home very hungry for lunch.

For breakfast, we are having Bacon Potato Pancakes.


 Ingredients:

4 slices bacon 4 Idaho potatoes, peeled and shredded 1/4 cup all-purpose flour 2 eggs

4 garlic cloves, minced 1 tablespoon chopped fresh thyme salt and ground black pepper to taste vegetable oil for frying, or as needed

Directions:

1.	Cook bacon in a skillet over medium heat until crisp, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain; let cool and crumble. Reserve bacon drippings in skillet.
2.	Combine crumbled bacon, potatoes, flour, eggs, garlic, thyme, salt, and black pepper in a large bowl.
3.	Pour vegetable oil about 1/4-inch deep into skillet with bacon drippings and place over medium heat; heat until the oil and bacon drippings shimmer.
4.	Gently drop potato mixture by heaping tablespoon into hot oil and flatten potatoes into small patties about 3 inches in diameter. Cook until browned, about 3 minutes on each side.

 
For lunch, we are having good old fashioned Irish Corned Beef and Cabbage and Potatoes, Crock Pot Style.  I think it is calling out for Emerald Eggs, too.

Ingredients

• 3 -4 lbs corned beef brisket
• 6 medium potatoes, peeled and quartered
• 2 medium onions, peeled and quartered
• 1 cup thinly sliced carrot
• 1 bay leaf ( or two small ones)
• 1 cup beer
• 1 small cabbage, cut in wedges (optional)

Directions

1. Place potatoes, onions, carrots, and bay leaf in crock pot.
2. Trim excess fat from brisket; put meat on top of veggies.
3. If desired, place cabbage wedges on top of meat.
4. Pour beer over all.
5. Cover and cook on LOW heat setting 9-11 hours.
6. Slice brisket thinly across grain (let it cool 5- 10 minutes for easier slicing).
7. Serve with vegetables

Emerald Eggs

Directions
Hard-boil 6 eggs, then peel and slice in half. Scoop the yolks into a food processor and puree with 1 cup watercress leaves, 1/4 cup mayonnaise, 2 tablespoons each chopped scallions and tarragon, and salt and pepper. Cut 4 slices ham into thin strips; fold and place in the hollowed-out egg whites. Fill with the yolk mixture.


For dinner, I made Guinness and Onion Soup with Irish Cheddar Crouton
Ingredients

• 2 tablespoons extra-virgin olive oil
• 5 cloves minced garlic
• 8 cups thinly sliced onions
• Gray salt
• 1 tablespoon fresh thyme leaves, chopped
• 1/4 cup sherry vinegar
• 1 1/2 cups dark beer (recommended: Guinness)
• 6 cups beef stock
• 6 slices country bread cut 1/2-inch thick, toasted
• 1/2 pound Irish Cheddar, sliced thin

 

Directions

Heat the olive oil in a large skillet over high heat. Add garlic and cook briefly to release aroma. Add onions, season with salt and cook for about 5 minutes stirring often. Reduce heat to low and cook for about 15 minutes, stirring occasionally until the onions are golden brown.
Add the thyme, vinegar, and beer. Reduce beer by half and add the beef stock. Bring to a simmer and cook for 10 more minutes.
Preheat the broiler. Transfer soup to an ovenproof serving dish or individual ovenproof soup bowls. Top with toasted bread slices and sliced Cheddar. Broil until cheese melts and starts to brown slightly. Serve piping hot.

That brings us to March 17, St. Patty's Day!!
For breakfast, I am making green pancakes ahead of time, since it's a school day...and I have to take one of the girls to school at 6:40 in the morning.  No Mamma wants to get up and cook them that early!!

No real brainer for this one.  I use a pancake mix, add green food coloring, and cook them.  They will keep just fine in the refrigerator until Monday.

For dinner, I am reheating Irish Stew and serving it with Irish Soda Bread.

Irish Stew

Ingredients

• 2 medium-sized onions, chopped
• Oil, for frying
• 1 -ounce butter
• 1 sprig dried thyme
• 2 1/2 pounds best end of lamb neck, cut into large pieces
• 7 carrots, chopped lengthways into 2-inch pieces
• 2 tablespoons pearl barley
• 5 cups chicken stock, recipe follows
• Salt (recommended: Fleur du Sel)
• Freshly ground black pepper
• 1 bouquet garni (parsley, thyme, and bay leaf)
• 12 medium potatoes
• 1 bunch parsley, leaves finely chopped
• 1 bunch chives
• Serving suggestion: herb butter, recipe follows

Directions

In a large heavy-bottomed saucepan, cook the onions in oil and butter, on medium-high heat until they are translucent. Add the dried thyme and stir. Add the lamb and brown on a high heat to seal in juices. Add carrots, and pearl barley. Pour in the chicken stock so that it almost covers the meat and vegetables. Season with salt and pepper, and add Bouquet garni. Cover and cook on low heat for 2 hours, being careful not to boil. Place potatoes on top of the stew, cover and cook for 30 minutes until the meat is falling beautifully off the bones and the potatoes are fork tender.
Serve the stew in large flat soup bowls, and drizzle herb butter over the potatoes or garnish with parsley and chives.
Stock: Chicken carcass
1 onion
4 cups water
3 stalks celery, roughly chopped
Bay leaf
Salt and freshly ground black pepper
Preheat the stockpot. Combine ingredients in a large heavy-bottomed saucepan and cover with water. Bring to boil and simmer for approximately 30 minutes. Then let it cool down and skim off the fat.
Yield: 6 servings
Herb Butter: 1 stick butter
1 small bunch parsley, finely chopped
1 small bunch chives, finely chopped
1 sprig thyme
Melt butter in a small saucepan. Add parsley, chives and thyme.


Irish Soda Bread

Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup rolled oats
1 cup buttermilk

Directions:
Mix the flour, baking soda, salt, and rolled oats in a bowl.  Mix the buttermilk and form a dough.  Shape the dough and place it on a baking sheet or in a loaf pan.  Bake in a preheated over at 375 degrees for 40 minutes.



That's 3 days of Irish heaven.  I hope you enjoy cooking it, and EATING it as much as I do!