St. Patrick's Day Celebration March 24th, 2008 Chef Jeanne Raffetto-Tentis
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St. Patrick's Day Celebration March 24th, 2008
IRISH STEW Serves 6-8
Recipe by Jeanne Raffetto Tentis 2 T Extra virgin olive oil3 Bay leaves2 lbs. lamb, 1 ½-2 inch cubed (beef can be substituted)1 large onion, ¼ inch slices2-3 cloves fresh garlic, minced1 t dry thyme (or 1-2 T fresh)1 t dry rosemary (or 1-2 T fresh, finely chopped)2-3 T flour¾ c beef stock½ c Guiness stout, add more if you want additional liquid1 T fresh flat leaf parsley, chopped½ lb carrots, sliced2-3 potatoes, peeled and cubedSea salt and black pepper to taste Preheat oven to 275 degrees. Rinse meat and pat dry with paper towels. Season meat generously with salt and pepper. Heat a 6 quart pot and add oil and bay leaf. Cook for a few minutes. Add meat in batches and brown all sides. Add onion and cook until transparent. Reduce heat to low. Add garlic, thyme, and rosemary. Stir in flour and mix until smooth. Add beef stock and stout; simmer, stirring until thickened somewhat. Place in a 275 degree oven for 2-3 hours or until meat is very tender., or cook on low on top of the stove. Add remaining ingredients and cover. Cook for another 30 minutes or until vegetables are soft. Salt and pepper to taste.
Serve in large bowls with Irish soda bread or a hearty loaf of French or Italian bread
BANGERS IN GUINNESS Serves 3Recipe by Jeanne Raffetto Tentis 1 LB. Irish bangers (about 6 sausages)1-2 T olive oil½ c Guinness stout1T English mustard (or substitute Dijon), optional In a medium skillet heat 1-2 T of olive oil. Add the bangers and brown all around, turning frequently. Add ¼- ½ c of Guinness. Cover, lower heat, and cook 10-15 minutes or until cooked through.
If making a pan sauce, remove sausages. Mix 1T of mustard in a small bowl with the heated Guinness. Add to remaining Guinness in the pan and mix thoroughly. If needed, add additional beef stock to thin. Cook over medium high heat until reduced and slightly thickened. Taste for seasoning. Add salt and pepper if needed.
FENNEL SODA BREAD Yields: 12 servings
3 c all-purpose flour1 T baking powder1t baking soda½ t salt¾ c sugar1 T fennel seed2 eggs, beaten1¾ c buttermilk2 t butter, melted3T butter, chilled, cut into small pieces Preheat oven to 350 degrees. Butter a 10-inch round cake pan. (I use a nine-inch spring form and it works fine) In a large bowl stir together the flour, baking powder, baking soda, salt, sugar, and fennel seed. In another bowl, whisk the eggs and blend with the buttermilk and melted butter. Stir the wet ingredients into the flour mixture, until just blended using a large spoon. Spoon the batter into the prepared pan. Dot with the 3 T chilled butter pieces. Bake for about 1 hour in the preheated oven, or until puffed and golden and toothpick comes out clean. Cut into wedges and serve warm.
This bread is moist and is delicious on its own or with any meal.
GRANDMA’S POTATOES COLCANNON Serves 6 6 medium potatoes, peeled4 c shredded cabbage or kale¼ c butter1 c milk, warmed (approx)1 small onion or 6 scallions. dicedSalt and Pepper to taste Quarter potatoes and boil in salted water until tender. At the same time, shred cabbage as you would for slaw, using a really green head. Boil uncovered, until tender, 5-7 minutes; drain well. Add half of the butter and onion to the cabbage, return to heat for a few minutes. When potatoes are tender, drain well and shake pan over the heat until the potatoes are dry. Mash, adding milk to make smooth and a bit thinner than you would normally serve mashed potatoes. Add remaining butter, cabbage and onion mixture and stir until incorporated. Season to taste with salt and pepper. Colcannon should be served in a mound with a well of melted butter in the center.
It is a good dish to serve with broiled meat, or sausages, carrot and raisin salad and some good fruit.
EMERALD GEM CHAMPAGNE COCKTAIL Ingredients: 5-6oz. champagne½ T green crème de mentheMint leaves for garnish Chill champagne. Add crème de menthe to glass or flute, top with champagne and stir slightly. Garnish with sprigs of fresh mint.
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