St. Patrick's Day Recipes

[bonnie]

Petits Pois and Mint Soup

1 onion, peeled and chopped
1 medium potato, peeled and chopped
4 tablespoons butter
1 quart vegetable stock
10 ounces petits pois or small green peas
1 bunch mint, finely chopped
1 cup cold milk
Salt, to taste

Pepper, to taste Sweat the onion and potato in the butter over a very low heat for 10 minutes, without coloring. Add the stock, bring to a boil, then cover and simmer for 20 minutes or until the potato is tender. Raise the heat, stir in the peas and simmer for 2 minutes. Remove from the heat, add the mint and then immediately puree in a blender, add the cold milk as you do so. Season with salt and pepper, reheat gently and serve.

Makes 4 servings.

Source: "Avoca Cafe Cookbook" by Hugo Arnold with Leylie Hayes

[goodcookin]

IRISH CHEDDAR AND STOUT FONDUE

A meatless yet rich dish that would make a perfect appetizer for St. Patrick's Day dinner.

2 cups 1- to 1 1/2-inch-diameter red-skinned potatoes, halved
2 cups cauliflower florets
2 cups very small brussels sprouts
2 apples, cored, cut into wedges

1 pound Irish cheddar cheese, grated
2 1/2 tablespoons all purpose flour
3/4 cup (or more) Irish stout (such as Guinness)
6 tablespoons frozen apple juice concentrate, thawed
1 tablespoon Dijon mustard

Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.

Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired. Season to taste with salt and pepper. Transfer fondue to bowl. Place in center of platter with vegetables.

Market tip: Sharp white cheddar is a great substitute for the Irish cheddar.

Makes 6 first-course servings.

Bon Appétit
March 2006

[goodcookin]

BEER-BATTERED FISH WITH SMOKED-PAPRIKA MAYONNAISE

This recipe brings smoky paprika and a jolt of briny capers to fish and chips.

6 to 8 cups vegetable oil for frying
3/4 cup all-purpose flour
3/4 teaspoon salt
3/4 cup beer (not dark)
8 (2 1/2-oz) pieces of pollack, Pacific cod, or catfish fillet (3/4 to 1 inch thick)
1/4 cup drained bottled capers, coarsely chopped
3/4 teaspoon hot Spanish smoked paprika
1/2 cup mayonnaise

Special equipment: a deep-fat thermometer
Garnish: lemon wedges

Heat 2 inches oil in a wide 5- to 6-quart heavy pot over high heat until it registers 380°F on thermometer.

While oil is heating, whisk together flour and salt in a shallow bowl, then whisk in beer (batter will be thick). Coat each piece of fish with batter and transfer to hot oil with tongs (remove thermometer). Cook over high heat, turning over once, until golden and just cooked through, 5 to 6 minutes total, then transfer fish to paper towels to drain.

While fish fries, whisk capers and paprika into mayonnaise in a bowl. Serve with fish.

Makes 4 servings.

Bon Appétit
Quick Kitchen
March 2006

[Amani]

Irish Soda Bread
from Martha Stewart

By adding egg, sugar, caraway seeds, and butter to a traditional Irish soda bread recipe, you create a loaf that is fit for a Sunday breakfast or brunch. Wrapped well with plastic wrap, it can be stored at room temperature until the last crumb is eaten. Like all Irish soda breads, this freezes well.

4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons caraway seeds
4 tablespoons unsalted butter, cold
2 cups golden or dark raisins
1 1/2 scant cups buttermilk
1 large egg
1 teaspoon baking soda
1 large egg yolk
1 tablespoon heavy cream

1. Heat oven to 350°. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together flour, sugar, salt, baking powder, and caraway seeds until well combined.

2. Using a pastry cutter or two knives in scissor fashion, cut in butter until the mixture feels like coarse meal. Stir in raisins until evenly distributed.

3. In a small bowl, whisk together buttermilk, egg, and baking soda until well combined. Pour buttermilk mixture into the flour-and-butter mixture all at once, and stir with a fork until all the liquid is absorbed and the mixture begins to hold together. It should resemble a rough biscuit dough. Using your hands, press the dough into a round, dome-shaped loaf about 8 inches in diameter. Lift the loaf from the bowl, and transfer it to the prepared baking sheet.

4. In a small bowl, mix the egg yolk and cream together. With a pastry brush, brush the egg wash over the loaf. With a sharp knife or razor, incise a cross, about 1/2 inch deep, into the top of the loaf. Transfer to the oven. Bake, rotating halfway through, until it is deep golden brown and a wooden skewer comes out clean when inserted into the center, about 70 minutes. Remove from oven, and transfer bread from the baking sheet to a wire rack to cool.

Makes 1 loaf.

[goodcookin]

Corned Beef and Cabbage
From Southern Living

1 (4-pound) corned beef brisket
3 tablespoons pickling spice
2 cups water
6 small red potatoes (about 2 pounds)
1 head cabbage, cut into 6 wedges
3/4 cup sour cream
2 tablespoons prepared horseradish

Combine first 3 ingredients in a 6-quart pressure cooker.

Cover with lid, and seal securely; place pressure control over vent tube. Cook over high heat until pressure control rocks back and forth quickly. Reduce heat until pressure control rocks occasionally; cook 50 minutes.

Remove from heat, run cold water over cooker to reduce pressure. Carefully remove lid.

Remove corned beef; keep warm. Add potatoes and cabbage to cooker. Cook as previously directed 5 minutes. Arrange potatoes and cabbage around corned beef.

Combine sour cream and horseradish; serve with corned beef, potatoes, and cabbage.


Yield: 6 servings

[amirah]

ww Corned Beef and Corn Chowder

POINTS® Value | 4
Servings | 6
Preparation Time | 15 min
Cooking Time | 15 min
Level of Difficulty | Easy

soups | Corned beef has so much flavor that a little bit goes a long way. Use some of your St. Patrick’s Day leftovers to give this chowder a full, hearty flavor.

1 sprays cooking spray
1 medium onion(s), diced
1 Tbsp thyme, fresh, chopped
4 oz lean corned beef, diced (about 1 cup)
10 oz frozen corn kernels
45 fl oz canned cream of potato soup, made with fat-free milk
1/8 tsp black pepper, or to taste

1. Coat a large soup pot with cooking spray and set over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in thyme, corned beef and corn; cook, stirring, for 2 to 3 minutes more.

2. Stir in potato soup and bring to a simmer. Let simmer for 5 minutes and season to taste with pepper. Yields about 1 heaping cup per serving.

Notes: Fennel seed, which tastes faintly of caraway seed and licorice, is a wonderful complement to corned beef. Give it a try in this recipe by adding 1/2 teaspoon of fennel seed with the potato soup and reducing the thyme to 1/2 tablespoon.

[amirah]

ww Corned Beef and Cabbage Strudel

POINTS® Value | 5
Servings | 4
Preparation Time | 25 min
Cooking Time | 38 min
Level of Difficulty | Difficult

main meals | This twist on the traditional St. Patrick's Day menu of cabbage, potatoes and corned beef is a savory delight.

4 cup cabbage, all varieties, shredded
1 medium garlic clove(s), peeled and minced
1/2 cup canned chicken broth
2 cup frozen potatoes o'brien, thawed (potato, onion and red pepper)
1/2 tsp table salt
1/4 tsp black pepper
1/4 tsp dried thyme
1/2 tsp caraway seeds
1 piece bay leaf
2 Tbsp lemon zest
1/2 pound corned beef brisket, cooked and diced
4 sheet whole-wheat phyllo dough
1/2 cup mustard

1. Heat a 10-inch nonstick skillet over medium heat. Add cabbage, garlic and broth. Sauté until cabbage is limp, stirring frequently, about 3 minutes.

2. Stir in potatoes O’Brien, salt, pepper, thyme, caraway seed and bay leaf. Cook until potatoes are hot, about 5 minutes. Stir in lemon zest and corned beef. Remove bay leaf. Remove from heat and cool mixture while preparing phyllo dough.

3. Line a baking sheet with parchment paper. Place one sheet phyllo dough, long-side facing you, on paper. Spray with cooking spray. Add second sheet of dough. Spray with cooking spray. Repeat twice more.

4. Preheat oven to 350°F.

5. Spoon corned beef filling across width of dough, starting 4 inches from bottom of dough. Mound filling into a 4-inch wide strip. Lift up bottom 4 inches of dough to cover filling. Using parchment paper as a guide, gently roll up phyllo dough. Place seam-side down on paper-lined cookie sheet. Ends of dough don't have to be tucked in. Spray strudel with cooking spray.

6. Bake until phyllo is browned, 30 minutes. Let sit 5 minutes. Cut into 4 slices and serve each with 2 tablespoons mustard.

[goodcookin]

Stampen' Potten
From Julie Wood, Kitchen Classics

3 pounds russet potatoes, peeled and cubed
1/2 cup milk or half-and-half
1/4 cup butter
1 onion, sliced
1/2 green cabbage, shredded
1 to 2 cloves garlic, minced
Salt and pepper to taste

Cook potatoes in salted water until soft, about 30 minutes. Drain. Put the potatoes back into the pan, add milk and butter and mash until well blended.

In a large sauté pan over medium-high heat, sauté the onions and cabbage until golden and soft.

Add the garlic and sauté for 3 more minutes. Add the potatoes and mix well. Adjust seasoning.

Makes 6 to 8 servings.


Approximate values per serving: 286 calories, 9 g fat, 23 mg cholesterol, 7 g protein, 48 g carbohydrates, 6 g fiber, 116 mg sodium, 27 percent calories from fat.

[goodcookin]

CHAMP
(Green Onion Mashed Potatoes)

Champ is traditionally served with a well in the middle that has a dab of butter melting in it. The potatoes are usually eaten from "outside" to "inside," dipping each bite into the butter. From the Tinakilly Country House & Restaurant in Rathnew, Ireland.This recipe was created to accompany Beef Tenderloin with Spring Vegetables.

2 pounds russet potatoes, peeled, cut into 1-inch pieces

1/2 cup whipping cream
1/4 cup (1/2 stick) butter
1 bunch green onions, sliced (about 1 1/3 cups)
Cook potatoes in pot of boiling salted water until very tender, about 15 minutes.

Meanwhile, bring cream and butter to simmer in heavy small saucepan over medium heat, stirring often. Mix in green onions. Remove from heat. Cover and let steep while potatoes cook.

Drain potatoes thoroughly. Return potatoes to same pot and mash. Add cream mixture and stir until blended. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring often.)

Serves 4.
Bon Appétit
May 1996

[goodcookin]

CHOCOLATE STOUT CAKE

"I am a lifelong chocoholic and have eaten many a piece of chocolate cake," writes Elizabeth Means of Williamsburg, Massachusetts. "Never before, though, have I enjoyed anything as much as the chocolate stout cake at the Barrington Brewery in nearby Great Barrington. If I could get a copy of this recipe, I would be eternally grateful."

The dark beer known as stout gives this cake an intense, not-too-sweet flavor.

Cake:
2 cups stout (such as Guinness)
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream

Icing:
2 cups whipping cream
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

For cake:
Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

For icing:
Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.

Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

Makes 12 servings.
Bon Appétit
September 2002

[goodcookin]

COLCANNON
(Mashed Potatoes with Cabbage)

Can be prepared in 45 minutes or less.

This recipe for colcannon is thought to have come to the New World in the 1800s, carried by the great waves of Irish immigration.

1 1/4 pounds (about 2 large) russet (baking) potatoes
3 cups thinly sliced cabbage
1/2 cup milk, scalded
2 tablespoons unsalted butter, cut into bits and softened

Peel the potatoes and cut them into 1-inch pieces. In a saucepan cover the potatoes with salted water and simmer them, covered, for 15 minutes, or until they are tender. While the potatoes are simmering, in a steamer set over boiling water steam the cabbage for 5 minutes, or until it is tender. Drain the potatoes in a colander, force them through a ricer or the medium disk of a food mill into a bowl, and stir in the milk, the butter, the cabbage, and salt and pepper to taste.

Serves 2.
Gourmet
April 1993

[goodcookin]

IRISH BROWN BREAD

Active time: 15 min Start to finish: 2 hr (includes cooling)

2 cups whole-wheat flour
2 cups all-purpose flour plus additional for kneading
1/2 cup toasted wheat germ
2 teaspoons salt
2 teaspoons sugar
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
2 cups well-shaken buttermilk
Put oven rack in middle position and preheat oven to 400°F. Butter a 9- by 2-inch round cake pan.

Whisk together flours, wheat germ, salt, sugar, baking soda, and cream of tartar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Make a well in center and add buttermilk, stirring until a dough forms. Gently knead on a floured surface, adding just enough more flour to keep dough from sticking, until smooth, about 3 minutes.

Transfer dough to cake pan and flatten to fill pan. With a sharp knife, cut an X (1/2 inch deep) across top of dough (5 inches long). Bake until loaf is lightly browned and sounds hollow when bottom is tapped, 30 to 40 minutes. Cool in pan on a rack 10 minutes, then turn out onto rack and cool, right side up, about 1 hour.

Cooks' notes:
• Bread can be served the day it is made, but it slices more easily if kept, wrapped in plastic wrap, at room temperature 1 day.
• Leftover bread keeps, wrapped in plastic wrap, at room temperature 4 days.

Makes 1 (9-inch) round loaf.
Gourmet
March 2004

[goodcookin]

IRISH CREAM CHOCOLATE MOUSSE CAKE

This rich chocolate mousse cake was created by Geri Gilliland, the Belfast-born chef-owner of Gilliland's, a cafe with an Irish accent in Santa Monica, California. This grand finale is certain to overshadow any corned beef and cabbage main course.

Mousse:
4 large eggs
1/3 cup sugar
12 ounces semisweet chocolate, chopped
1 1/2 cups chilled whipping cream
1/4 cup Irish cream liqueur

Whisk eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk constantly until candy thermometer registers 60°F, about 5 minutes.

Remove bowl from over water. Using electric mixer, beat egg mixture until cool and very thick, about 10 minutes.

Place chocolate in top of another bowl over simmering water; stir until melted and smooth. Remove bowl from over water. Cool to lukewarm.

Combine cream and Irish cream liqueur in medium bowl; beat to stiff peaks. Pour lukewarm melted chocolate over egg mixture and fold together. Fold in cream mixture. Cover and chill until set, at least 4 hours or overnight.

Cake:
6 large eggs
3/4 cup plus 2 tablespoons sugar
2 tablespoons instant espresso powder or coffee powder
Pinch of salt
1 cup all purpose flour

Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom with parchment paper. Using electric mixer, beat eggs, sugar, espresso powder and salt in large bowl until mixture thickens and slowly dissolving ribbon forms when beaters are lifted, about 8 minutes. Sift 1/3 of flour over and gently fold into egg mixture. Repeat 2 more times (do not overmix or batter may deflate).

Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool cake completely in pan on rack.

Run small sharp knife around pan sides to loosen cake. Release pan sides. Turn out cake. Remove pan bottom. Peel off parchment. (Can be prepared 1 day ahead. Wrap cake in plastic and chill.)

Syrup:
2/3 cup sugar
5 tablespoons water
5 tablespoons Irish whiskey

Combine sugar and water in small saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Remove from heat. Mix in whiskey. Cool. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)

Assembly:
Using serrated knife, cut cake horizontally into 3 layers. Place bottom cake layer on platter. Brush with 3 tablespoons syrup. Spread 2 cups mousse over. Top with second cake layer. Brush with 3 tablespoons syrup. Spread 2 cups mousse over. Top with third cake layer, cut side down. Brush with 3 tablespoons syrup. Spread remaining mousse over top and sides of cake. Refrigerate cake while preparing chocolate bands.

Chocolate Bands:
2 14 1/2 x 3-inch waxed paper strips
4 ounces semisweet chocolate, chopped
1 tablespoon plus 1 teaspoon solid vegetable shortening

Line large basket sheet with foil and set aside. Place another large sheet of foil on work surface; top with waxed paper strips, spacing apart. Stir chopped semisweet chocolate and vegetable shortening in heavy, small saucepan over low heat until melted and smooth. Pour half of melted chocolate down center of each waxed paper strip.

Using metal icing spatula, spread chocolate to cover strips evenly and completely, allowing some chocolate to extend beyond edges of paper strips. Using fingertips, lift strips and place on clean foil-lined baking sheet. Refrigerate just until chocolate begins to set but is still very flexible, about 2 minutes.

Remove chocolate bands from refrigerator. Using fingertips, lift 1 band from foil. With chocolate side next to cake, place band around side of cake; press gently to adhere (band will be taller than cake). Repeat with second chocolate band, pressing onto uncovered side of cake so that ends of chocolate bands just meet (if ends overlap, use scissors to trim any excess paper and chocolate). Refrigerate until chocolate sets, about 5 minutes. Gently peel off paper. Refrigerate cake.

Chocolate Curls:
12 1-ounce squares semisweet baking chocolate
Powdered sugar

Line baking sheet with foil. Unwrap 1 square of chocolate. Place chocolate on its paper wrapper in microwave. Cook on High just until chocolate begins to soften slightly, about 1 minute (time will vary depending on power of microwave). Turn chocolate square onto 1 side and hold in hand. Working over foil-lined sheet, pull vegetable peeler along sides of chocolate, allowing chocolate curls to fall gently onto foil. Form as many curls as possible. Repeat process with remaining chocolate squares. Place curls decoratively atop cake, mounding slightly. (Can be prepared 1 day ahead. Refrigerate cake.) Sift powdered sugar over chocolate curls before serving cake.

Makes 12 servings.
Bon Appétit
March 1995

[amirah]

Corned Beef and Cabbage with Red Potatoes
Weight Watchers Recipe
12PointsPlus Value
Serves: 4

No reason to dodge this Irish favorite on St. Patrick's Day: Simply choose lean beef round and boil it in a very well-flavored broth.

16 oz uncooked lean beef round
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 Tbsp mustard seed
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp black pepper
1/2 tsp coriander seed(s)
1/2 tsp ground cloves
2 leaves bay leaf
8 small uncooked red potatoes, halved
16 baby uncooked carrots
1 head (medium) cooked green cabbage, coarsely shredded

Coat beef all over with salt and pepper and place in a large stockpot; pour enough water into pot to cover beef. Add seasonings and bay leaves and stir to coat meat; set pot over high heat. Bring to a boil; reduce heat to medium-low, cover and simmer 40 minutes.

Add potatoes, carrots and cabbage and increase heat to medium-high; return to a boil. Partially cover pot and boil, until vegetables and beef are fork-tender, about 10 minutes more. Drain water from meat and vegetables, reserving 1 cup of liquid; discard bay leaves.

Thinly slice meat against the grain and serve with vegetables. Pour some reserved cooking liquid over each serving. Yields about 3 ounces of meat, 1 1/2 cups of vegetables and 1/4 cup of cooking liquid per serving.