Colcannon Hash with Brussels Sprouts

It's time for some 'Wearin' of the Green' but on our plates!  No matter if you're Irish or not, this twist on classic Colcannon will make you dance a jig!  I made this for our dinner last night and served it alongside my favorite trout preparation.  Really good stuff!

Colcannon is traditionally made with mashed potatoes mixed with kale or cabbage. This variation is made with crispy sautéed potatoes to which I added Brussels sprouts (another member of the cabbage family), along with leek, green onions, and a little crispy pancetta. Feel free to substitute kale or regular cabbage in this recipe.

The finished dish is topped with a sprinkling of Irish aged cheddar cheese.  It was really delicious, and something I will make again - even after St. Patrick's Day!

The potatoes take about 15 minutes to get nicely browned and the whole dish can come together in about 45 minutes, including slicing the vegetables...unless you are a really slow slicer and dicer. In which case enlist the help of your sweetest Leprechaun to help you. It covers both the starch and vegetable components of your meal in one dish!  Topped with a soft poached or fried egg it can make a complete meal.

In the United States, I don't think there is any ethic holiday more universally celebrated than St. Patrick's Day!  In Chicago, just to our south, there is a huge St. Patrick's Day parade and they dye the Chicago river green with environmentally safe dye.  New York City hosts one of the oldest parades and festivals. Here in Milwaukee there is a St. Patrick's Day parade downtown that attracts more than 100,000 viewers. Irish dancing is very popular here also. Of course, the oldest celebration in the city with likely the largest Irish population in the U.S. is Boston.  Does your city or town host an Irish celebration for St. Patrick's Day?

May the Luck of the Irish be with you!  You will be lucky, indeed, if you try this Colcannon Hash with Brussels Sprouts :)

Colcannon Hash with Brussels Sprouts

Printable Recipe

Serves 2

1 tablespoon vegetable oil
2 ounces pancetta or bacon, diced
2 large russet potatoes, peeled, diced, rinsed, and well-drained
1 leek, white and very light green part only, sliced in half lengthwise, washed and sliced thin
4 green (spring) onions, white and some of the green part, washed and sliced thin
8 medium Brussels sprouts, outer leaves removed and sliced thin
1 tsp salt, plus more to taste
freshly ground black pepper to taste
2-3 tablespoons freshly grated sharp Irish cheddar (such as KerryGold)
2 tablespoons unsalted butter
2 tablespoons freshly chopped Italian parsley

Note:  Feel free to substitute kale, broccoli, cabbage or arugula in this recipe.

Heat a large, heavy frying pan (I used cast iron) over medium to medium high heat. Add the diced pancetta or bacon and fry until crispy and well-browned. Remove with slotted spoon and set aside.  Remove all but about 1-2 tablespoons of drippings in the pan. Remove from heat.

Dice the potatoes and put into a bowl with cold water. Change water once or twice until water is clear and much of the cloudy starch is removed. Drain thoroughly and dry with paper toweling.

Slice the leek, green onions and place in a small bowl next to the stove. Do the same for the Brussels sprouts.

Reheat the drippings in the frying pan to medium high and add the potatoes. Cook in one layer until crisp and browned on the bottom. Stir occasionally until browned all over, reducing heat if they are start to burn. This will take about 15 minutes.

Add green onions and leek and keep stirring until they are softened.

Add the cooked pancetta or bacon and continue stirring.

Add the sliced Brussels sprouts. Cook and stir until they are just tender and still bright green.

Add the shredded cheddar cheese and season with salt and pepper to taste.

Sprinkle with chopped parsley and serve. 

Inspired by Food Wishes

Irish Potato and Cabbage Soufflé with Smoked Cheddar

Green, lovely green!  We can actually see a little grass outside our home and my husband said he heard a Robin while walking in the park today.  Spring is almost here!

I'd like to share a lovely Irish-inspired soufflé that I tried this past week in honor of St. Patrick's Day on March 17. This comes from Kevin Dundon's Full-On Irish cookbook, where I've found many good Irish recipes such as the Champ and Baileys Pots de Creme currently on my sidebar. His recipes are contemporary but still use traditional Irish ingredients. It's an older cookbook but available from a few second-party sellers. 

I love making soufflés.  It's so much fun to watch them puff up in the oven - light and airy.  As with all souffles, they will collapse a bit after they cool but fresh from the oven they are spectacular.

 

I used a delicious, Wisconsin-crafted, smoked cheddar which complimented the soufflé ingredients perfectly.  The other contemporary twist to this recipe was coating the ramekins with butter and then a ground walnut and bread crumb mixture.  What a great flavor when you dig in with your spoon and get some crumbs with each bite of soufflé!

Try these on the weekend for a special dinner instead of mashed or baked potatoes.  If you're like me and you enjoy potatoes and cabbage, you'll love them! 

I topped my soufflés with some broccoli sprouts that I found at my local store.  It not only added the 'pretty factor' but added a complimentary flavor as well.

Irish Potato and Cabbage Soufflé with Smoked Cheddar

Adapted from Full-On Irish by Kevin Dundon

Printable Recipe

Fills 6-7 (1/2 cup fluid measure/6 oz) ramekins

1/2 Stick (50g) of butter (softened)
2 oz (50g) dry breadcrumbs (I used whole wheat)
2 oz (50g) ground walnuts
5 oz (142g) smoked cheddar cheese
2 egg yolks, lightly beaten
4 oz (100g) Savoy cabbage, thick stalks removed and finely shredded or chopped
4 oz (100g) cooked and peeled potato such as Russet, cooled and grated (I used a potato ricer)
5 egg whites

For the Béchamel Sauce:

1 stick (100g) butter
1 cup (100g) all purpose flour
1-1/3 cups (300ml) milk

Salt and freshly ground pepper to taste
Broccoli Sprouts for garnish (optional)

Preheat the oven to 375F. Grease 6 ramekins with enough of the softened butter to thoroughly coat the ramekins. Mix the breadcrumbs and ground walnuts together and lightly coat the buttered ramekins. Set aside. (Note: If you decide to grind your own walnuts, as I did, I advise putting the bread crumbs in the processor along with the walnuts to keep the walnuts from clumping together). 

To make the Béchamel sauce, melt the butter in a saucepan over medium-high heat. Slowly add the flour and cook for 1 minute, stirring constantly. Gradually add the milk, stirring constantly. Bring to a boil, then reduce the heat and simmer for 2-3 minutes, stirring constantly, until thickened and smooth. Stir the grated cheese into the sauce until melted, then remove from the heat and allow to cool about 5 minutes. Season to taste and then mix in the egg yolks while stirring quickly (you don't want the eggs to curdle), until fully incorporated.

Heat the remaining butter (1 tablespoon or so) in a frying pan. Add the shredded cabbage and potato and cook over low heat for about 5 minutes, tossing occasionally. Fold into the the thickened Béchamel sauce and then transfer the mixture to a large metal bowl.

Beat the egg whites in a separate bowl until they form soft peaks, then carefully fold the egg whites into the cabbage mixture. Divide among the prepared ramekins and gently tap each one on the counter to remove any air bubbles. Arrange on a baking sheet and bake for about 20-30 minutes or until well risen and golden. This will vary according to your oven so watch carefully.

Serve the souffles garnished with broccoli sprouts, if desired.

I reheated these the next day and they still tasted great, although without the grand puff that you get right out of the oven.

Creamy Colcannon (Cabbage and Potato) Soup with Cheddar Straws

St. Patrick's Day is next week so time to start getting your Green on!  If you'd like to try an Irish dish that's easy to make and delicious while there is still a chill in the air, try Colcannon soup. Colcannon is a traditional Irish dish made from potatoes and cabbage or kale with milk, cream or butter added. It may also contain other ingredients such as scallions, leeks, onions and chives and often eaten with boiled ham or bacon.  I've made Colcannon soup before but without the creamy twist and cheddar straws.

This version, again from Full-On Irish by Kevin Dundon, is made with savoy cabbage, potatoes, leeks and onion, thickened with cream and served with cheddar straws on the side.  A delicious combination!  Don't the cheddar straws remind you of a rustic walking stick? 

Whether used in soup, slaw or egg rolls, I love cabbage!  It is thought that cabbage was domesticated in Europe somewhere around 1000 BC (!), although Savoy Cabbage was not developed until the 16th Century. 

As you prepare to take a mental stroll through the lush green meadows of The Emerald Isle, grab your cheddar walking stick and enjoy a bowl of hot Colcannon. It will warm the cockles of your heart.

Creamy Colcannon Soup with Cheese Straws

Adapted from Full-On Irish by Kevin Dundon

Printable Recipe

Serves: 4 - 6

FOR THE CHEESE STRAWS

They can be made up to three days in advance and stored in an airtight container at room temperature. Crisp in a preheated oven at 200C/400F/Gas 6 for 2-3 minutes before serving.

175 g/6 oz sheet ready-rolled puff pastry, thawed if frozen
Plain flour, for dusting
50 g/2 oz Cheddar, finely grated
1 egg yolk beaten with 2 tsp water
Coarse salt and freshly ground black pepper

Preheat the oven to 180C/350F/Gas 4.

To make the cheese straws, place the puff pastry on a lightly floured work surface and sprinkle the Cheddar over half of the puff pastry in an even layer. Fold the portion without cheese over the cheese layer to enclose the cheese layer completely.   Roll out to its original size, using a little extra flour if necessary. Place on a baking sheet and brush with the beaten egg and place in the fridge for 15 minutes to rest.

Cut the chilled cheese pastry into 10 cm/4 in lengths, each 1 cm/1/2 in wide. Hold the ends of each strip between your fingers and twist the ends in opposite directions. Arrange the twisted strips on non-stick baking sheets and sprinkle a little salt over each one. Bake for 10-15 minutes or until crisp and golden brown, then transfer to a wire rack and leave to cool. Serve warm or at room temperature.

FOR THE SOUP

50 g/2 oz  bacon, diced
1 onion, finely chopped
225 g/8 oz russet potatoes, cut into small dice
1 leek, trimmed and white part only thinly sliced
150 g/5 oz Savoy cabbage, thick stalks removed, shredded
700 ml/1 1/4 pints vegetable stock or water (I used chicken stock)
150 ml/1/4 pint cream (I used fat free half and half)
25 g/1 oz room temperature butter, diced (I omitted)

Snipped fresh chives or scallion for garnish - optional

Heat a large stock pot and sauté the bacon over a medium heat for a couple minutes until the fat is rendered. Stir in the onion, potatoes, leek and cabbage, then cover with a lid and cook over a low heat for 15-20 minutes until well softened but not browned, stirring occasionally.

Pour the vegetable stock or water into the cabbage mixture and bring to the boil, then season to taste with salt and pepper. Stir in the cream and simmer for a few minutes until the soup has a creamy texture.

To serve, remove the soup from the heat and whisk in the butter. It is important not to reboil the soup once the butter has been added or you’ll find it will curdle. Ladle the colcannon soup into cappuccino cups or warmed serving bowls and arrange a cheese straw to the side. Serve the remaining cheese straws in a separate dish at the table or use as a canape.

Irish Pub Cupcakes

Most of you know these as Irish Car Bomb cupcakes which are named after the cocktail of the same name but I prefer my name ~ a kinder, more gentle cupcake :)  They do contain 3 of the most popular Irish pub beverages, Guiness stout, Irish whiskey and Bailey's Irish Cream liqueur.

This is the first time I've made these cupcakes and it won't be the last - they would be delicious not just for St. Patrick's Day but any time of year! Even though I'm not a big fan of Guiness stout or Irish whiskey they blend to make one of most delightful cupcakes I've ever had.

The recipe I'm sharing is based on two recipes.  One is from a local restaurant, that was requested and given on a recent visit, and the other is from Food Network.  I mingled them both, added my own personal twist to the frosting and added a Bailey's Irish Cream drizzle to soak into each cupcake while warm. 

The end result will bring peace, happiness and good luck to all ♣ :)  All of our non-Irish eyes were shining while eating these last weekend!

Irish Pub Cupcakes

Printable Recipe

Makes about 24 cupcakes (recipe can be easily cut in half)

For the Cupcakes:

¾ cup cocoa powder
2 cups sugar
2 cups flour
2-1/2 teaspoons baking soda
Pinch of sea salt
1 cup Guinness stout
½ cup butter (1 stick), melted
1 tablespoon vanilla extract
¾ cup sour cream
2 extra large eggs
Baileys Irish Cream for drizzling over cupcakes

For the Whipped Frosting:

8 oz cream cheese, room temperature
4 cups confectioners (powdered) sugar
2 tablespoons Baileys Irish Cream
2 tablespoons Jameson Irish whiskey
1 pint of heavy whipping cream
1 tablespoon Bailey’s Irish Cream
2 tablespoons Jameson Irish whiskey

To make the cupcakes:

In a bowl with pouring spout, whisk together the cocoa, sugar, flour, baking soda, and salt.

In the bowl of a stand mixer, or with an electric hand mixer, combine the stout, melted butter, and vanilla. Mix in the sour cream until blended then beat in eggs, 1 at time. Gradually add the dry ingredients into the wet mixture, scraping down the sides of the mixing bowl once or twice.

Lightly grease 24 muffin tins, line with cupcakes liners or spray with Bakers Joy, which I use.

Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 11 to 12 minutes until an inserted toothpick comes out clean. Cool for 10 minutes. Take a toothpick and poke several holes in the top of each cupcake around the center. Drizzle each cupcake with 1 teaspoon of Baileys Irish Cream slowly until it soaks into the cupcake. Carefully remove from muffin tins and cool completely on a baking rack. Store the unfrosted cupcakes in a covered container in the refrigerator. When ready to use, remove as many cupcakes as you wish to serve from refrigerator for about 30 minutes before serving.

To make the whipped frosting:

In a large bowl, beat the cream cheese with an electric mixer until soft and fluffy. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Add the Baileys liqueur and Jameson whiskey and mix until incorporated. Refrigerate until ready to use.

Using an electric mixer with the whisk attachment, beat the heavy cream with the Baileys and Jameson until it forms stiff peaks. Fold the whipped cream mixture into the cream cheese mixture. Pipe the whipped cream flavored frosting onto the cupcakes.

Dust with cocoa powder, if desired, and serve immediately.

Notes:

I used a 1M Wilton tip with extra large coupler on a Size 12 pastry bag.  The frosting without the whipped cream added will keep about two weeks in the refrigerator.  Once the whipped cream is added to the cream cheese frosting I would use it within 2-3 days.

I've also read that whipped cream can last much longer if a little gelatin is added while making the whipped cream.  If found the following information here.


To make this stabilizing agent, dissolving a teaspoon of unflavored gelatin in 2 tablespoons of hot tap water and stir until dissolved. Let the gelatin mixture cool while preparing the whipped cream. The cooled gelatin mixture can be added after the sugar and vanilla. Once blended, cover the bowl with clear wrap and store in the refrigerator. Whipped cream prepared in this way will keep for up to three or four days in the refrigerator.

Irish Potato Nibbles and A Brief Irish Potato History

Okay, so these look vaguely similar to nachos and I've seen them all over Pinterest by the name Irish Nachos but that's as close as the similarity gets since these are made with potatoes, cheddar cheese, sour cream and green onions. Dee-lish-ous!

I made my own waffle fries with my mandoline but I sliced them too thin so they were fragile and broke when I tossed them with oil and seasonsings.  Next time, I'll make them thicker to withstand the tossing and flipping!  I used the method Cuisine Kathleen used for oven fries in this post, using a hot water soak and then roasting them in the oven for a healthier nibble.

Did you know that the Irish did not start cultivating potatoes until the 1700s, after they were discovered in the New World and brought to Europe?  With the introduction of the potato, a plentiful and cheap food source, the population increased greatly and especially among the poor.  

Potatoes were so over planted and the so soil overworked that disease struck the potato crops.  It was devastating to the huge number of potato farmers who were left with nothing else to eat. A million died and another million left Ireland!  

No other nation in the world had their cuisine changed so drastically as the Irish with potatoes, with the possible exception of the effect of the tomato on Southern European cuisine. It is only in the past 50 years that the Irish diet is beginning to return to what it was at the start of the eighth century. More interesting information on this topic can be found here.

Irish Potato Nibbles
Inspired by 'Irish Nachos' from Various Sites

Russet potatoes, perhaps 1-2 per person, scrubbed

Shredded cheddar cheese

Sour Cream

Chopped green onions

Use the crinkle blade for your mandoline and slice the potatoes using this method - or simply buy some frozen waffle cut fries.

Place potato slices in a bowl of hot water for 15 minutes. Meanwhile preheat oven to 425.

Drain and wrap potato slices in a clean kitchen towel to absorb as much water as possible, then pat dry with paper toweling.

Place slices in a bowl and toss with a little olive oil and sprinkle on your choice of seasonings. Place on a heavy, rimmed baking sheet sprayed with non-stick spray and bake about 20-30 minutes, depending on your oven, turning over half way through baking.

Enjoy!

Dance a jig on over to the 4th Annual Blog Crawl at Cuisine Kathleen.

Bailey's Pots de Creme with Caramel Squiggles

St. Patrick's Day is quickly approaching.  In honor of all my Irish friends and anyone who is an Irish Wannabe on St. Patrick's Day, these Bailey's Irish Cream Pots are the perfect grand finale to any meal.  Made with Bailey's Irish cream, espresso coffee and decorated with caramel squiggles and chocolate shavings, they are so delicious!

I found this recipe in Kevin Dundon's cookbook Full On Irish, which you can find very reasonably priced on Amazon if you buy a used copy.  You can find the link below.

Bailey's Cream Pots with Caramel Squiggles and Chocolate Curls

Adapted form Full On Irish by Kevin Dundon

Printable Recipe

1-1/3 cups heavy cream
5 tablespoons Baileys Irish cream
1/4 freshly brewed espresso, cooled
9-oz mascarpone cheese
2-1/2 tablespoons sifted confectioners sugar, plus extra for dusting
Cocoa powder for dusting

Whip the cream in a bowl until soft peaks have formed. Place the Baileys Irish cream in a bowl with the espresso, mascarpone cheese and icing sugar. Beat until well combined, then fold in the cream. Divide between 4, 1-cup ramekins or cups and chill for at least 2 hours, or overnight.

To serve, decorate with chocolate curls and caramel squiggles.

Caramel Squiggles

Also adapted from  Full On Irish by Kevin Dundon

(Please be careful handling liquid caramel - it can leave a nasty burn if it touches your skin).

1/2 cup bakers or caster sugar (extra fine sugar)
Parchment or Waxed paper

Have a large piece of parchment or waxed paper ready on the kitchen counter.

Place the sugar in a heavy-based pan over low heat and heat gently to dissolve. Bring to a boil and boil until the resulting syrup begins to turn pale brown, gently swirling the pan to ensure even cooking. When the caramel is a rich, golden brown, dip the base of the pan into a sink of cool water to prevent further cooking for a couple of moments.

To make the squiggles, use a clean, small metal spoon, dip the spoon into the warm caramel and drizzle decoratively onto the parchment or waxed paper. Allow to cool and harden before using.

These are best used the day they are made.

Cheddar-Herb Biscuits, Colcannon Soup and Gaelic Coffee

Shall we start with dessert first?  Or perhaps sip on it while we're making dinner? :)  

Happy St. Patrick’s Day, everyone! Whether you are Irish or not, no one cares because everyone loves to get in the Irish mood this time of year.

To get my Irish feast started, I chose Colcannon soup from Kevin Dundon, author of Full On Irish, along with some freshly baked Cheddar-Herb biscuits from Margaret Johnson, the author of five Irish cookbooks.  (You will find all of these recipes at the end).

Both the soup and the biscuits were wonderful! I decided to leave out the called-for cream and butter in the soup and I'm glad I did.  The soup needed neither and was delicious on its own.

The biscuits were flaky and flavorful and I could have eaten several. They are best right out of the oven. I found the following day they had already dried out. Rather than fresh herbs, which I did not have on hand, I used chopped scallions and they were perfect with the cheddar cheese.

For 'dessert' I chose Trish Archer's Gaelic Coffee. This was so good!  A perfect end to the meal and made with decaf coffee it didn't keep us awake all night.  

The hot whiskey-flavored coffee sipped through the cold, whipped cream is one of the best Irish traditions I can think of, warm and soothing like a fisherman's knit sweater.

Sláinte agus saol agaib!  Health and long life to you all!  And remember, half a loaf is better than no bread at all! 

Cheddar-Herb Biscuits

Adapted from Margaret Johnson, Irish Cookbook Author
Printable Recipe

2 1/2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted Kerrygold Irish butter, cut into pieces, plus extra for serving
4 ounces Kerrygold Vintage Cheddar (1 cup), grated
2 tablespoons minced fresh herbs such as parsley, rosemary, and tarragon
1 large egg
1 1/4 cups buttermilk

Preheat the oven to 400°F. Butter the wells of a 12-cup (1/3-cup capacity) muffin pan.

Combine the dry ingredients in a food processor fitted with a metal blade. Pulse 2 to 3 times to blend. Add the butter and process for 10 to 15 seconds, or until the mixture resembles coarse crumbs. Add the cheese and herbs and pulse 2 to 3 times to blend. Add the egg and buttermilk, and process for 10 to 20 seconds, or until a soft dough forms. Spoon the batter into the muffin cups and bake for 20 to 23 minutes, or until the biscuits are lightly browned and a skewer inserted in the center comes out clean. Serve warm with butter. Makes 1 dozen

Colcannon Soup 

Adapted from Full On Irish by Kevin Dundon
Printable Recipe

Serves: 4 - 6
2 oz rindless streaky bacon, diced
1 onion, finely chopped
8 oz potatoes, diced
1 leek, trimmed and thinly sliced
5 oz Savoy cabbage, thick stalks removed and shredded
1 1/4 pints vegetable stock (I used chicken stock)
1/4 pint cream (I did not use)
1 oz butter, diced and room temperature (I did not use)

Heat a large pan and sauté the bacon over a medium to high heat for a couple minutes until the fat comes out. Stir in the onion, potatoes, leek and cabbage, then cover with a lid and sweat over a medium heat for 10 minutes until well softened but not browned, stirring occasionally.

Pour the stock into the cabbage mixture and bring to a boil, then season to taste. Stir in the cream (if desired) and simmer for a few minutes until the soup has a creamy texture.

I omitted this next step:

To Serve, remove the soup from the heat and whisk in the butter. It is important not to reboil the soup once the butter has been added or you’ll find it will curdle. Ladle the colcannon soup into serving bowls.

Trish Archer's Gaelic Coffee 

Adapted from Irish Traditional Cooking by Darina Allen
Printable Recipe

Serves 1

1 measure of Irish whiskey
2 teaspoons soft brown sugar
Strong black coffee
Softly whipped cream

Warm a medium sized wine glass with hot water. Pour out the water and put the sugar and whiskey into the glass. Add the coffee and stir well. Pour the softly whipped cream out of a pitcher over the back of a spoon on to the top of the coffee. The cream should float on top of the coffee so don't attempt to stir.

Bird Flanagan Irish Potato Pancakes

I found the story behind this potato pancake recipe as interesting and 'savory' as the recipe itself...

Willie 'The Bird' Flanagan was an elaborate practical joker, with a rich father who could afford to pay for his son's wild exploits. In 1907, Willie rode his horse through the swinging doors of the Gresham Hotel in Dublin, into the lobby and half way up the main staircase and asked for a drink.

"It's after hours, sir", replied a porter. "It's not for me, you fool, it's for the horse!" Willie replied.


More about this interesting character here. The bar at the Gresham Hotel and this recipe, which was later served there, were both named for him.

I made a Bird Flanagan Potato Pancake for brunch this past weekend and both my husband and I thoroughly enjoyed it! I will be making this again!

I'm pretty sure I don't have any Irish heritage since my paternal grandparents and maternal great-grandparents all came here from Denmark. However, Denmark isn't that far away from the Emerald Isle, so you never know ;) The Danes do know how to appreciate a tuber - just try some Aquavit if you have any doubt.

Shredded potatoes, Canadian bacon, onion, parsley, cheddar cheese and egg combined to make a perfectly delightful one-dish meal.

Bird Flanagan Potato Pancakes with Canadian Bacon

Recipe adapted from Elegant Irish Cooking by Noel Cullen
Printable Recipe

Serves 2-4

2 large potatoes
2 whole eggs
2-4 slices lean Canadian bacon (depending on thickness)
1 tablespoon chopped green onion
1 teaspoon chopped fresh parsley
2 tablespoons grated sharp cheddar cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons vegetable oil

Peel and grate the potatoes. Squeeze out excess moisture by placing the grated potatoes in a ricer and pressing down on the handle to release as much moisture as possible. Place in a bowl.

Slice the Canadian bacon into thin strips (julienne) and add to the potatoes along with the diced onion, parsley, cheese and salt and pepper to taste (I like lots of pepper). Combine thoroughly.

Lightly beat the eggs and add to the potato mixture.

In a crepe pan or nonstick sauté pan, heat oil over medium heat. Pour the mixture into the heated pan and press down to spread it out evenly and cook on both sides, until golden brown. This should take about 10 minutes. You can use a large plate inverted over the pan to help flip the pancake. I placed a cover, slightly ajar, over the pan during the last few minutes to help the potatoes cook through.

French Macarons with an Irish Twist

What do you get when you cross French Macarons with Bailey's Irish Cream and chocolate filling? Macarons Irlandais...or French Macarons with an Irish Twist.

Macarons are something I've been wanting to try for over a year but was too afraid to attempt making them knowing how finicky they can be. I've probably read more articles on making macarons than I care to admit! I gathered every tip I could and dove in like a reckless American not really expecting much.

When my first batch came out with the trademark 'feet', I was ecstatic! I know they are not perfect. They should be slightly puffier and my piping skills aren't the greatest so the sizes weren't uniform. Nevertheless, for a first attempt, I was pleased.

One thing that I found invaluable in making macarons was a digital scale since most recipes are metric. I purchased mine at the closest BBBY store with a coupon and got it for a slightly over $20. I won't tell you how antiquated my old kitchen scale was!

I tinted the macarons green for St. Patricks' Day and for the filling, made a chocolate ganache flavored with Bailey's Irish Cream liqueur for an added Irish touch.

The meringue cookies themselves are quite fragile...as I found out after sticking my finger through several while pressing the top cookie down on the ganache filling!

The 'light as air' cookie and the rich, Bailey's-flavored ganache are a very tasty duet. I was as proud as a new mother even though my babies weren't perfect ;)

"As you slide down the banister of life, may the splinters never point in the wrong direction!" (An Irish quote.)

French Macarons
Printable Recipe
Macaron Recipe Adapted from Cannelle and Vanille

225 grams powdered sugar (Confectioner’s Sugar)
125 grams almond flour (I used Bob’s Red Mill Almond Meal but you can also grind your own from blanched almonds)
110 grams egg whites (left in a jar at room temperature for 1 to 2 days before using)
30 grams granulated sugar (I used super fine baker’s sugar)
A pinch of salt
1 teaspoon lemon juice

Preheat the oven to 300˚F.

Line two baking sheets with parchment paper or use a silicone baking mat. You may need a third sheet.

Using a digital scale, measure the powdered sugar and almond meal and put into a bowl. Sift the powdered sugar and almond meal with a sieve to remove any large or coarse bits and return to the bowl.

Measure the egg whites with the digital scale and place in the bowl of an electric mixer with the whip attachment. Beat the egg whites and a pinch of salt on medium high speed until they form soft peaks. Gradually, in small additions, add the granulated sugar and continue to beat until stiff peaks form. This process will take about 5 minutes.

When the egg whites are glossy, add food color, if desired, until combined.

Add about one-third the almond/powdered sugar mixture to the egg whites and fold in. Add another third and fold and finally the last third. Keep folding until the mixture falls in a slow ribbon from the spatula.

Using a pastry bag with a large round tip, pipe the mixture onto a lined cookie sheet into approximately 1 1/2-inch discs. If you are bad at piping as I am, you can draw the circles on the other side of the parchment as a guide.

After piping, tap the baking sheet on the counter to release any air bubbles then allow the macarons to set at room temperature for 1 to 2 hours before baking. You should be able to touch the top and not have it stick to your finger.

Bake for 12 minutes at 300˚F, turn off the oven, and open the oven door. Leave the meringues inside the cooling oven for 2 hours. Note - I baked each sheet pan one-at-a-time and then after the last pan was finished, I put them all in the turned-off oven with the door half open.

Chocolate Ganache Filling
Ganache Recipe Adapted from Joy of Baking

4 ounces semi-sweet or bittersweet chocolate, chopped
1/3 cup heavy cream
1 tablespoon butter
2 teaspoons liqueur or brandy (I used Bailey’s Irish Cream)

Place the chopped chocolate in a medium heat-proof bowl. Heat the cream and butter in a saucepan over medium heat. Bring just to a boil. Immediately pour the hot cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. Add the liqueur, if desired


I'm sharing my French-Irish Macarons for Foodie Friday at Designs by Gollum. Thank you again for hosting, Michael! Be sure to visit Designs by Gollum to see what everyone has cooked up for Foodie Friday.

Don't forget the St. Patrick's Day party at Cuisine Kathleen! Anything goes! Well, almost anything ;)

Another Irish Round Up of Recipes for St. Patrick's Day!

Boiled Eggs and Dippies*
Darina Allen – Traditional Irish Cooking“

"Mothers all over Ireland cup up fingers of toast for children to dip into soft boiled eggs".

2 fresh eggs
salt and freshly ground pepper
a few pats of butter
1 slice of fresh bread, toasted

Bring a small saucepan of water to a boil and gently slide in the eggs. Bring the water back to a boil and simer gently for 4 to 6 minutes, according to your taste. A four-minte egg will be still quite soft. Five minutes will almost set the white while the yolk will still be runny, and six minutes will produce a boiled egg with a soft yolk and solid white.
Meanwhile, toast the bread, cut off the crusts an spread with butter. Cut in fingers. As soon as theegs are cooked, pop them into egg cups, put the dippies on the sie and serve with salt, pepper and butter on the side.

*Pregnant women or people with suppressed immune systems should not eat partially cooked eggs unless they are pasturized!

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Dublin Bay Prawn Bisque
Adapted from Elegant Irish Cooking by Noel Cullen

"Dublin Bay prawns, sometimes known as "Norway Lobster," were often found n the nets of fishing boats looking for other fish. They were sold locally on the Dublin markets. Today, they are scarce and much prized."

4 pounds whole prawns or shrimp (I used shrimp)
1 rib celery, diced
2 medium carrots, diced
1 onion, diced
4 sprigs tarragon
4 sprigs parsley
3 bay leaves
3 cloves garlic, crushed
1 cup dry white wine
4 tablespoons butter
1 tablespoon all-purpose flour
1 tablespoon tomato paste
1 pound tomatoes, diced
½ cup brandy
3 egg yolks
1 cup heavy cream

Preheat oven to 400F. Heat 2 tablespoons of olive oil in a stock pot. Add the chopped celery, carrots, onion, herbs and wine and sauté until tender. Add 2 quarts of cold water and bring to a boil.

Using a strainer, immerse the prawns in the boiling liquid for 40-50 seconds. Bring liquid back to a boil and then remove the blanched prawns. Allow to cool, shell, and remove the flesh from the prawns. Reserve.

Place the prawn shells on a baking sheet and bake the shells in the preheated oven until golden brown, about 20 minutes.

In another saucepan, melt butter. Add the flour and cook gently for 3-5 minutes, stirring continuously, being careful not to brown the flour.

Add tomato paste, garlic, tomatoes, baking prawn shells, warm stock and vegetables. Bring to a boil, lower heat and simmer for 1 hour.

Add brandy and simmer for 10 minutes. Strain into another large saucepan.

In a medium bowl, whisk together the egg yolks and cream. Add a little bisque liquid to the egg mixture to temper it. When light and fluffy, incorporate into the soup. Bring to a gentle simmer. Do not allow the soup to reboil after the addition lf the cream and egg. The bisque should thicken slightly.

To serve, arrane the prawns in soup boals and ladle the bisque over them.

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Doyle's Dublin Coddle
Adapted from Full On Irish by Kevin Dundon

Serves 4

"This is my twist on a dish that has been around since the eighteenth century".

8 oz streaky bacon, cut into lardons
1 potato, diced
1 leek, thinly sliced
1 large carrot, diced
1 tsp fresh thyme leaves, plus extra to garnish
1-2/3 cups vegetable stock
4 large butcher-style pork sausages (I substituted turkey sausage to cut down on fat)
For the Potato Puree:

1 lb potatoes, well scrubbed
3-3/4 tablespoons milk
¼ stick butter
salt and freshly ground black pepper

Cover the potatoes with cold water in a pan and add a pinch of salt. Bring to a boil and simmer for 15-20 minutes or until completely tender when pierced with the tip of a sharp knife.

Drain the potatoes in a colander and then peel while they are still hot. Push through a potato ricer or sieve using a spatula. Quickly heat the milk in a pan. Beat the butter into the warm mashed potatoes and then add enough milk to make a smooth but firm puree. Season to taste.

For the Bacon/vegetable mixture:

Heat a pan and sate the bacon in the pan for 2-3 minutes until it has begun to release its fat. Add the potato, leek, carrot and thyme and continue to cook for 4-5 minutes until softened but not colored.

Pour the vegetable stock into the pan and bring to a boil, then reduce the heat and simmer gently for about 15 minutes until the liquid has slightly reduced and the vegetables are completely tender.

Heat a griddle pan and cook the sausages for 10-15 minutes until cooked through and well marked.

To serve, using two large spoons, shape the potato puree into quenelles and arrange two in each warmed wide-rimmed serving bowl. Spoon the bacon and vegetable mixture around the sides. Cut the sausages on the diagonal and arrange on top. Scatter over the thyme leaves to garnish.

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Jameson Chocolate-Walnut-Caramel Tart
-By Margaret Johnson

Serves 8

Crust
1-1/4 cups all-purpose flour
1 teaspoon sugar
¼ teaspoon salt
4 tablespoons cold unsalted Kerrygold Irish butter, cut into small pieces
4 tablespoons cold vegetable shortening, cut into small pieces
3-4 tablespoons ice water

Caramel Sauce
¼ cup unsalted Kerrygold Irish butter
½ cup sugar
¼ cup heavy (whipping) cream

Filling
1 cup walnuts, chopped
½ cup bittersweet or semi-sweet chocolate, broken into small pieces
¾ cup light corn syrup
½ cup packed light brown sugar
½ cup packed dark brown sugar
4 tablespoons unsalted Kerrygold Irish butter, cut into pieces
3 large eggs
3 tablespoons Jameson Irish whiskey
1 teaspoon vanilla extract
¼ teaspoon salt
Confectioner’s sugar for dusting

“The combination of whiskey and chocolate is especially delicious, and when nuts and caramel are added, the results are superb”.

To make the crust: Combine the flour, sugar and salt in a food processor fitted with a metal blade. Add the butter and shortening and pulse 8 to 12 times, or until the mixture resembles coarse crumbs. Add 2 tablespoons of the water and process for 15 to 20 seconds, or until the dough comes together. Add the remaining water if necessary and pulse again. Dust a work surface with flour. Turn out the dough, form it into a ball, then wrap in plastic wrap and refrigerate for 1 hour. Remove the dough from the refrigerator 10 minutes before rolling.

Butter a 10-inch tart pan with a removable bottom. Dust a work surface with flour. Roll out the dough into a circle 12 inches in diameter. Transfer to the prepared pan, fold in the excess dough, and press with your fingers o form thick sides. Freeze for 30 minutes.

Preheat the oven to 375F. Prick the bottom and sides of the crust with a fork. Line the crust with foil, fill with pie weights or dry beans, and cover with a pie shield or foil. Bake for 18 to 20 minutes. Remove the weights, foil and shield and bake for 12 to 15 minutes more, or until the crust is browned all over. Remove from the oven and let cool on a wire rack. Maintain the oven temperature.

To make the caramel sauce: In a saucepan over medium heat, combine the butter and sugar. Cook, stirring constantly, for 3 to 5 minutes, or until the mixture thickens. Continue cooking, without stirring, until the mixture turns golden brown. Remove from heat and whisk in the cream. Pour the caramel mixture into the tart crust, spread evenly over the bottom, and freeze for 15 minutes or until set.

To make the filling: Sprinkle half of the walnuts and all of the chocolate pieces over the caramel. In a large bowl, combine the corn syrup, brown sugars, butter, eggs, whiskey, vanilla and salt. With an electric mixer, beat until smooth. Pour over the chocolate and walnuts. Sprinkles the remaining half of the walnuts over the top. Bake the tart for about 50 minutes, or until the pie filling is nearly set in the center. Remove from the oven and cool on a wire rack for 10 minutes. Release the side of the pan. Slice the tart and serve warm.

I hope you all have a wonderful St. Patrick's Day!  Click here for a few interesting facts about this day.

Apple and Bramble (Blackberry) Cake and Other Irish Recipes

Here is a delicious and beautiful cake I found searching for Irish recipes and St. Patrick's Day.  It's called Apple and Bramble Cake.  A bramble bush is a name for any prickly berry bush but specifically means blackberry in this recipe.  Filled with Bushmills' whiskey-flavored custard it is luscious! This would be a lovely way to celebrate autumn and freshly picked apples also. 

 

  

Below, you see some Leek and Bacon Tarts before baking.  I'm sorry I wasn't able to capture an 'after' photo because it was too dark.  They were delicious with the cheese, leeks and bacon!

Next up is Champ, a traditional mashed potato recipe with green onion and lots of butter.  Mmmm!

Irish Honey-Glazed Carrots anyone?

And no Irish meal would be complete with Shamrock-shaped dinner rolls :)

A few of the cookbooks I used for my Irish inspiration:

I hope you enjoyed my round up of Irish Recipes for St. Patrick's Day!  Below you will find all of the recipes.


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Leeks and Bacon Tart
~Irish Cooking by Biddy White Lennon & Georgina Campbell

4 large leeks
1-1/4 cups milk
8 rashers (strips) of streaky bacon, trimmed and sliced (optional)
1 egg, lightly beaten
2/3 cup single cream (half & half)
1 T mild Irish mustard
3/4 cup grated cheese (optional)
S & P

Slice the leeks into fairly large chunks (approx 1" thick on the diagonal). Put them into a pan with the milk. Season and bring to the boil. Reduce the heat and simmer for 15-20 minutes, or until tender. Drain well and turn the leeks into a buttered shallow baking dish, reserving the cooking liquor.

Meanwhile, if using the bacon, put it into a frying pan and cook gently to allow the fat to run, then turn up the heat a little and cook for a few minutes until it crisps up. Remove from the pan with a slotted spoon and sprinkle the bacon over the leeks.

Rinse the pan used for the leeks. Blend the beaten egg, single cream and Irish mustard together and mix it with the reserved cooking liquor. Return to the pan and heat gently without boiling, allowing the sauce to thicken a little. Taste and adjust the seasoning with salt and freshly ground black pepper. Pour the sauce over the leeks and bacon.

Sprinkle with grated cheese, if using, and brown for a few minutes under a broiler.

My Notes: I halved the recipe and did not use the cheese. Since I did not have Irish mustard I used a stone ground with horseradish mustard. Very good!

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Champ
Adapted from Full-On Irish by Kevin Dundon

Champ is a traditional Irish potato dish that has recently enjoyed a renaissance in contemporary cooking.

Serves 4-6

1-1/2 lbs potatoes, well scrubbed
7-1/2 Tablespoons milk
4 scallions or spring onions, finely chopped
½ stick butter
Salt and freshly ground white pepper

Cover the potatoes with cold water in a pan and add a pinch of salt. Bring to a boil, then simmer for 15-20 minutes, or until completely tender when pierced with the tip of a sharp knife.

Heat the milk in a pan with the scallions for 5 minutes, or until the scallions have softened. Drain the potatoes in a colander, then peel while they are still hot. Push through a potato ricer or sieve, using a spatula. Beat 1-1/2 oz of the butter into the warm mashed potatoes and then mix in the milk and scallion mixture. Season to taste.

To Serve, spoon into a warmed serving dish and make a slight dip in the middle. Add the remaining knob of butter and allow it to melt into the champ.

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Honey-Glazed Carrots
Adapted from Full-On Irish by Kevin Dundon

1 lb carrots, thinly sliced on the diagonal
¼ stick butter
1-1/4 Tablespoons honey
½ pint vegetable stock or water
1 tsp sesame seeds (optional)
Salt and freshly ground black pepper

Place carrots in a small pan with the butter, honey and enough stock or water to just cover the carrots. Bring to the boil, then cook over a moderate to high heat for about 12 minutes, until the carrots are tender and all of the liquid has evaporated, shaking the pan occasionally to prevent stocking.

Meanwhile, toast the sesame seeds in a heavy-based frying pan. Tip on to a plate and leave to cool. When the carrots are cooked, add the sesame sees and toss until evenly coated. Season to taste.

To serve, spoon the honey glazed carrots into a warmed serving dish.

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Shamrock Rolls

Here is a link to a delicious no-knead bread recipe.  http://cooking.nytimes.com/recipes/11376-no-knead-bread

Simple prepare the dough as instructed or use your favorite roll dough recipe. Place 3 small balls of dough (about 1 to 1-1/3 inches in diameter) next to each-other in a triangle on a silipat-lined baking sheet.  Roll one small rope of dough about 2 inches long and place beneath the 3 dough balls to form the 'stem'.  Bake for about 10-15 minutes at 375F or until golden brown. 

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Apple and Bramble cake with Bushmills Custard
- By Margaret Johnson

Ingredients:
• 1 cup (2 sticks) butter
• 1 cup sugar
• 4 eggs
• 3 cups self-rising flour
• 2 cooking apples, peeled, cored, and diced
• 1/2 cup blackberries
• 4 dessert apples, peeled, cored, and sliced
• 3 tablespoons apricot jam, for glaze

Bushmills Custard
• 1 1/4 cups milk
• 1 1/4 cups cream
• 4 egg yolks
• 1/2 cup sugar
• 1/4 cup Bushmills Whiskey

Directions:

The oldest part of The Bushmills Inn was originally a coaching inn that could date back to as early as 1608. Located in the County Antrim town where the Old Bushmills Distillery was granted the world's first ever license to distill whiskey, the town and inn are so closely associated with the classic malt that it's no surprise it frequently turns up in recipes. This ultra-fruity cake that uses two apple varieties, brambles (blackberries), and an apricot jam glaze is delicious on its own, but the whiskey-flavored custard gives it a definite Northern Ireland flavor.

Preheat oven to 325°F. Grease a 9-inch springform pan and line with waxed paper.

Cream butter and sugar together until light and fluffy. Beat in eggs, one at a time, then sift in the flour. Stir in the diced apples and blackberries. Pour in the batter. Arrange the apple slices around the top of the batter. Bake until lightly browned, or a skewer inserted into the center comes out clean, 45 to 50 minutes. Cool in the pan. Loosen around the edges of the cake and turn over onto a serving plate. In a small saucepan over low heat, melt the jam and brush over the top of the cake.

Bring the milk and cream to a boil over medium heat, then turn off the heat. Whisk together the egg yolks and sugar until pale and fluffy. Slowly pour in the milk/cream mixture, whisking continuously. Return to saucepan over low heat and cook until custard is thick enough to coat the back of a wooden spoon, about 5 minutes. Stir in the whiskey. To serve, slice the cake and spoon the custard over each slice. Makes 8 servings.