Irish Week: Corned Beef and Cabbage and Irish Whiskey Sours

There is no way that Irish Week could be complete without the classic corned beef and cabbage, so I saved the best for last. I also gave myself a St. Patrick's day manicure.

I have to admit, my version of corned beef is super lazy and consists of the following: buy and cook a package of corned beef from Trader Joe's. If I had a brisket in my freezer, I would have corned that beef myself, but since I didn't, I figured I'd just buy one pre-made. And I have had the Trader Joe's corned beef before, so I know it's good.

1 package Trader Joe's Corned Beef (or another pre-made corned beef, or make it yourself)

1 lb. baby potatoes

1 head cabbage, sliced into about eight wedges

1. Cook corned beef according to package directions. At the last hour of cooking, add the potatoes to the pot and continue to cook until the meat is very tender and begins to fall apart.

2. When the meat and potatoes are done, remove them from the pot and reserve the liquid. Place on a serving platter and cover with foil. Add cabbage to the reserved pot liquid and simmer for 15 minutes or until cabbage wedges are soft, but not quite limp (to preserve wedge shape). 

3. Remove the cabbage wedges from the pot and add to the serving platter. Serve warm. 

For my alcoholic beverage tonight, I thought Irish whiskey sours sounded delicious.

2 ounces Irish whiskey

2/3 ounce lemon juice 

1 teaspoon superfine sugar

Shake the whiskey, juice, and sugar well with cracked ice, then strain into a chilled cocktail glass (unless you happen to have a Sour glass).

It's a meal fit for a leprechaun! And it was a great meal to eat while sitting in front of the TV watching NCAA basketball. My bracket looks pretty good...

Bon appetit!

Irish Week: Shepherd's Pie

Doing all this cooking this week for St. Patrick's has left me with quite a bit of leftovers in my fridge, but being the good single girl that I am, I planned ahead for that. What do you do with leftover stew and colcannon? Make shepherd's pie, of course!

Leftover Guinness Beef Stew

Leftover colcannon

Splash of milk

1 1/2 cups shredded Irish cheddar

1. Preheat the oven to 450F.

2. Warm up the colcannon in the microwave for about 2 minutes. Stir it and add some milk to make it less dry. Then stir in 1 cup of the cheddar.

3. Pour the stew into an appropriately sized baking dish. My 9x9 dish was perfect, and it using it saved me from doing dishes because I removed the colcannon from it and poured the stew right in.

4. Spoon the colcannon over the top of the stew, spreading to the edges. Sprinkle the remaining 1/2 cup cheddar over the top.

5. Bake for 20 - 30 minutes, until the top is browned and the stew filling is bubbling. Let sit for about 5 minutes before serving.

Those Irish sure do know of a delicious way to re-purpose leftovers!

Bon appetit!

Irish Week: Colcannon and Guinness Ice Cream Floats

I have never made colcannon, but I knew that I needed a dish with potatoes and cabbage for Irish week, because what is more Irish than those two vegetables (or a tuber and a vegetable, whatever)? I like mashed potatoes, but I have never been blown away by them. Who knew that you could add cabbage and leeks to mashed potatoes and your world would change? I am telling you, I am never going to make mashed potatoes again. It is colcannon from here on out, because it is SO delicious. 


1 1/2 pounds russet potatoes
1 savoy cabbage, trimmed, pale-green leaves finely shredded (4 cups)
1 leek, pale-green and white parts only, cut into 1/2-inch dice
1 cup milk
4 tablespoons unsalted butter
1/4 teaspoon freshly grated nutmeg
Coarse salt


1. Preheat broiler. Peel and quarter potatoes, and place in a medium saucepan; add enough cold water to cover. Bring to a boil over high heat; reduce heat to a simmer, and cook until tender when pierced with a fork, about 15 minutes. Drain potatoes and return to saucepan. Mash with a potato masher or pass through a ricer; cover pan to keep warm.


2. Meanwhile, in another saucepan, combine cabbage, leek, milk, 2 tablespoons butter, and nutmeg; season with salt. Cover, and cook over medium heat, stirring occasionally, until cabbage and leek is soft but not browned, about 15 minutes. Stir into potatoes.


3. Spread mixture in an 8-inch square baking dish. Make a small well in the center, and place under the broiler until lightly browned on top, about 5 minutes.


4. Remove from broiler. Place remaining 2 tablespoons butter in well. Serve immediately, spooning melted butter from well onto each serving, if desired.


By the way, you may notice in the third picture above that the leeks and cabbage are cooking in a large saute pan. That gorgeous All-Clad pan was a gift from my parents for my birthday. Despite today being its first appearance on this blog, it has been used well. I love it.

I don't make dessert very often (refer here for more info on that), but I happened to have vanilla ice cream in my freezer and left over Guinness. So Guinness floats! I will not post a recipe because if you can't figure out how to make a Guinness float, please don't ever touch anything in a kitchen. Or at least in my kitchen.

Bon appetit.

Irish Week: Irish Soda Bread and Irish Coffee

Irish soda bread is an essential part of Irish cuisine. My grandmother, who was born and raised in Ireland, apparently has a great soda bread recipe, but I couldn't get my hands on it, so I used a Martha Stewart recipe instead.

3 tablespoons unsalted butter, melted, plus more for pan

4 cups all-purpose flour, plus more for kneading

3/4 cup sugar

3/4 cup raisins

2 tablespoons caraway seeds

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon baking powder

1 1/2 cups buttermilk

2 large eggs

Directions

1. Preheat oven to 350 degrees. Butter a baking sheet.

2. In a large bowl, combine flour, sugar, raisins, caraway seeds, baking soda, salt, and baking powder. In a separate bowl, whisk buttermilk, eggs, and 2 tablespoons butter. Stir the wet mixture into the dry ingredients to form a dough.

3. Knead dough on a lightly floured surface until smooth, about 4 minutes; add more flour as needed to prevent sticking. Form dough into a 9-inch round; place on prepared baking sheet. Brush loaf with remaining tablespoon butter. Using a sharp knife, score an X on top of loaf.

4. Bake until skewer inserted in center comes out clean, 45 to 50 minutes. Cool on wire rack before serving.

If I didn't have to go to work, I would have eaten a couple slices of soda bread slathered in butter and drank Irish coffees for breakfast. I had never been a huge fan of Irish coffee, but then my little sister took me to The Buena Vista Cafe back in December. Their Irish coffee blew my mind. Here is the official Buena Vista Irish coffee recipe.

Hot coffee

2 sugar cubes

2 oz. Irish whiskey

Whipped cream

1. Fill glass with very hot water to pre-heat, then empty.

2. Pour hot coffee into hot glass until it is about three-quarters full. Drop in two cocktail sugar cubes.

3. Stir until the sugar is thoroughly dissolved.

4. Add full jigger of Irish Whiskey for proper taste and body. 

5. Top with a collar of lightly whipped whipping cream by pouring gently over a spoon.

6. Enjoy it while piping hot. 

So, with my choices in coffee beans, coffee brewing method, and Irish whiskey, I definitely made the snobby version of an Irish coffee. Against my will, Portland has made me a coffee snob. When I shop for coffee these days, I know what region I want it to be from and I know I want it to be roasted locally. Gag. And as for the brewing method, the only way I have to brew coffee in my house is a French press. At this I do not gag because the French press makes the best coffee. Period. And it's no harder to make French press coffee than drip or whatever else. Lastly, the whiskey. I intended to buy Jameson's, but I happened to read an article today about the best Irish whiskeys. Since I obviously wasn't going to use all the whiskey for Irish coffee, I may as well buy something I will enjoy straight. Right? Right. So Redbreast Single Pot Still 12-year it was.

Instead of eating soda bread and drinking Irish coffee for breakfast, I ate and drank them for dinner. And man was it a good meal. Mmmmm. Long live the Irish.


Bon appetit.

Irish Week: Guinness Beef Stew and Black and Tans

Happy St. Patrick's Day week, friends! I am approximately half Irish, and in celebration of my peoples, I am going to make Irish food all week long. 


To start it off, there's nothing better on a cold rainy day, like today, than a beef stew. Throw some Guinness in said beef stew, and voila (er, seo duit): the first Irish meal of the week.


2 lb of chuck beef cubes
5 carrots – peeled and cut into chunks
1 large white onion - chopped
4 cloves garlic - minced
2 bay leaves
1 tsp salt
2 tsp black pepper (or more!)
3 cups of water*
10 baby potatoes - quartered
2 tsp sugar
1 bottle of Guinness
1 6 oz. can of tomato paste


1. Heat a dutch oven on medium-low, add about a tablespoon of oil, and brown beef cubes on all sides. Depending on how big your dutch oven is, you may have to brown the beef in batches. Transfer beef to a plate.


2. Add another tablespoon of oil to the dutch oven, and sauté the onion until lightly browned. Add the garlic and sauté another minute or two, being careful to not burn the garlic.


3. Add the beef and any juices on the plate, the carrots, bay leaf, salt, black pepper, and 3 cups of water. Cover, and simmer on low fire for 2 hours.

4. Add baby potatoes to the pot. Cover, and simmer for one hour, or until potatoes are softened.

5. In a bowl, mix together Guinness, sugar, and tomato paste. Then pour the mix into the large pot. Simmer, uncovered, for one more hour, or until desired thickness (stirring occasionally to prevent burning). Add salt and pepper to taste, if necessary.

6. Serve hot, with freshly ground pepper sprinkled on top.


I wouldn't feel right eating an Irish meal without some sort of alcoholic beverage. When I bought the Guinness at the store, it displayed with Harp. I haven't had a Black and Tan in a long time, but it used to be one of my very favorite drinks. So, I bought some Harp along with the Guinness.

1/2 bottle Guinness
1/2 bottle Harp


1. Pour the half bottle Harp into a pint glass.


2. Pour the half bottle Guinness on top of the Harp, being sure to float it on top, not mix the two. If you pour the Guinness into the glass over the back of a spoon, you will be able to better avoid mixing the two beers.


Since you used only a half a bottle of each of those beers for one Black and Tan, you are forced to drink at least two Black and Tans. What a bummer.


Bon appetit.


* I took a cooking class at Portland Culinary Workshop this morning called Stupendous Stocks, and I was sent home with more stock than I can fit in my freezer. I used the beef stock instead of water for this stew. Stock will ALWAYS be better than water in recipes like this, and since I have quite a lot of beef and pork soup bones in my freezer, I intend to make a large batch of stocks sometime soon. Stay tuned...

Southern Fried Pork Chops and Okra Salad

In preparation for the second night of pork chops, I looked in all my cookbooks for another (easy) pork chop recipe that I haven't made before and came up empty handed. I just am not in the mood for a complicated meal. So I turned to the trusty internets and found multiple recipes that I combined into this one.

Since I had the buttermilk for this meal last night (bought during my frantic run to the store for ingredients), I thought marinating the chop in the buttermilk was a good idea. So I did.

Pork Chops (1 large or 2 small per person - I made 2 large)
Cooking oil (enough to submerge half the thickness of chops in oil)
1 cup buttermilk
1 tsp cayenne pepper


1 cup buttermilk
1 egg
2 cups flour
1/2 tsp salt
1/2 tsp black pepper 

1. Combine 1 cup buttermilk with cayenne pepper. Pour over pork chops and marinate for 12-24 hours. (I did a full 24 hours.)


2. In a medium mixing bowl, combine milk, egg, salt and black pepper. Beat lightly to mix well.


3. Spread flour out on a flat plate


4. Heat cooking oil in a 10- or 12-inch cast iron skillet over medium heat.


5. While oil heats, remove chops from marinade and one at a time dip in egg/milk bath, drain excess, and coat with the flour by turning over several times in the flour. I double battered the chops by repeating the previous instructions. I think double battering helps anything fried keep its crust.


6. Place breaded chop in hot oil and fry until golden brown on both sides (5-10 minutes).

To accompany the chop, I thought okra would be good. AND there happened to be fresh okra at the store, so, yes, good, an okra salad.

*** OKRA WARNING ***

If you have never cooked with okra before, you should know that they get very slimy. Not everyone likes slimy food, and that is why I think you usually see okra either in a soup/stew/gumbo or fried. The salad below tasted great, but it was slimy. If you can't handle that, don't make it.

Pre-slimy okra

1 lb. fresh okra
2 Tbsp white wine vinegar
1/4 cup olive oil
1 tsp fresh lemon juice
1 Tbsp finely minced fresh parsley
Pinch sugar
Salt and pepper

1. Cook whole okra in lightly salted boiling water for 20 minutes.  Drain and let cool for about 10 minutes. Trim stem and end, then cut crosswise into 1/4 to 3/8 inch slices.


2. In a large bowl, combine okra with dressing ingredients. Mix thoroughly with a wooden spoon.


3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving. Mix thoroughly again before serving.

I just finished eating this meal. Eh, it was so so. The chops needed WAY more salt. So if you make this, I'd recommend salting the flour, maybe? Or maybe adding a good dose of salt to the buttermilk and cayenne so that the chops brine a little? I don't know.

I made two chops, so I am stuck eating this meal tomorrow too. Maybe the remaining chop will age well in the fridge tonight.

Bon appetit.

Pork Chops with Apples, Fresh Thyme, and Sweet Onions

I am picking up a third of a pig (a Red Wattle raised in Northern California named Sam and given massages everyday. Those last two tidbits are not true.) on Saturday, so I need to do some clearing out of the pork that remains from my 2011 pig. There isn't much pork left, but one pack of pork chops did remain, so I removed it to defrost and cook up.

I haven't made anything from my trusty Cast Iron Skillet Cookbook in a while, so that is where I turned first. There are only two recipes for pork chops in the book, and the one calling for smoked pork chops sounded better to me. My pork chops are not smoked, but I was sure it would taste good none-the-less.

1 Tbsp extra virgin olive oil
1/2 medium sweet yellow onion, very thinly sliced
3 apples, peeled, quartered, and cored
1 tsp fresh thyme leaves, or 1/2 tsp dried thyme
1/2 tsp salt
4 smoked pork chops, 1/2 inch thick


(I only made one pork chop, so I only made a quarter recipe.)


1. Heat the oil in a 10- or 12-inch cast iron skillet. Add the onions and cook over medium heat for 5 minutes, stirring occasionally. Slice the apples crosswise into 1/2 inch thick slices and add to the onions. Add the thyme and salt.


2. Place a square of parchment paper directly on top of the apples. Simmer on top of the stove over medium-low heat for 10 minutes. Meanwhile, preheat the oven to 350F.


3. Remove the parchment paper and place the smoked (or not smoked) pork chops on top of the apples. Cover with aluminum foil. Using a fork, poke holes in the foil 4 or 5 times. Place the skillet in the oven and bake for 18 minutes. Serve immediately.

I picked out this recipe yesterday after I took the chops out of the freezer to defrost. I even typed up the recipe and the intro yesterday. Then tonight, like so many other nights, I was still at work at 7.45. I didn't even have all the ingredients at home! Determined to eat something other than popcorn for dinner, I went straight to the store for my missing items, and cooked up these delicious pork chops. Thank goodness the prep work and cooking time are minimal.

Oh, and I have this Hickory Seasoning Liquid Smoke stuff that an ex of mine once used to make Kalua pork. As I was prepping the meal, I saw it amongst my spices. Since the chop was supposed to be smoked, why not throw some liquid smoke on it?  So I did. I also sliced an heirloom tomato and topped it with a sprinkle of a little salt and a drizzle of olive oil.

Let me tell you, this meal was DELICIOUS. I don't even like apples, but something about the combo of the sweet cooked apples and onions and the pork and the saltiness was perfection. Also, I was really hungry. I am SO happy I bucked up and made a real meal tonight!

Bon appetit.