I was lucky enough to be able to make dinner for our little family as well as my sister, her husband and their three kids. This was unexpected, but very welcomed! I love cooking for people. There's something about making people happy with comfort foods that keeps me happiest. I love nothing more than seeing people smile and say "mmmmm" as they taste my kitchen creation.
For St Patrick's Day, I had decided on three items from the latest Vegetarian Times magazine. In some ways I enjoy making new recipes, but at the same time... it means I haven't had time to alter the recipe into something that suits me. Making three brand new items can be a bit intimidating! The first item was an Irish Stew which I think needed more zing to it. The idea was good - full of different types of veggies which is typically something that appeals to me, but the the main flavour was too bland for me. I know they say "Irish food is bland", and I am mostly Irish.. but I like spices! The second item was cornish pasties which everyone loved! The dough was a bit finicky to make it stick, but I found if I didn't brush the edges of the pasties with the egg wash first, it stuck so much easier. The first half of them looked terrible, but the second half (no egg wash) was great! The final item was potato bite fries (which we always make here during brunches!) with a sugar/malt vinegar dipping sauce. I loved the sweetness the sugar added to the malty taste. Yum. Plus... potatoes? Bring them ON! In that way, I am very, truly and completely Irish.
Irish Stew
(as it is in the magazine... I suggest adding more pizzazz to it since I know it has potential!)
2 tbsp vegetable oil, divided
8oz cremini mushrooms, quartered (it suggested button or shiitake)
4 cloves garlic, minced (it suggested 2 cloves, but I always add more!)
1 medium leek - white part only, diced
3 small red potatoes, cut into small cubes
2 medium carrots, sliced
2 medium parsnips, sliced
1 1/2 tsp tomato paste
15 oz crushed tomatoes
1 1/2 cups vegetable broth
2 sprigs fresh thyme + 1 tsp chopped fresh thyme
1/2 cup lager beer (I used Paddy's red Irish ale)
1 1/2 tbsp quick cooking tapioca
1 cup shredded cabbage
1 tbsp white miso
2 tbsp chopped parsley
Add the first tbsp oil into a large pot and saute mushrooms and garlic for about 8 minutes until the mushrooms are browned. Remove them from the pan and add the other tbsp of oil. Add the leek and cook for 5 minutes. Add potatoes, carrots, parsnips and tomato paste and cook for 2 minutes. Add crushed tomatoes, broth and thyme sprigs and bring to a boil. Reduce the heat, cover and simmer for about 40 minutes, stirring occasionally.
Add the beer, tapioca, and mushrooms and cook for 10-15 minutes until thickened, stirring often. Remove thyme sprigs, and add the cabbage and miso. Simmer 4-5 minutes, or until cabbage softens. Stir in chopped thyme and parsley and season with salt and pepper if desired.
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Cornish Pasties
Dough:
1 3/4 cups all purpose flour
1/2 tsp salt
5 tbsp cold margarine, cut into cubes
Filling:
1 tbsp vegetable oil
1 small onion, finely diced
1 stalk celery, finely diced
2 cloves garlic, minced
1 small rutabaga, peeled and diced
1 small potato, finely diced
carrot, finely diced
1/2 tsp thyme
2 large eggs
1 tbsp spicy brown mustard
1/4 cup grated Gruyere cheese
To make the dough:
Stir the flour and salt together, and cut the margarine in. Mix until it makes a coarse meal. Stir in 6-8 tbsp ice cold water. Pinch dough together - if it sticks, it's wet enough. Form into a disk, wrap in saran wrap and chill in the fridge for 1 hour.
To make the filling:
Heat the oil in a skillet over medium heat. Add onion, celery and garlic and cook 5 minutes until lightly browned. Add rutabaga, potato, carrot, thyme; cook 3 minutes, then add 1/2 cup water. Reduce the heat, cover and steam vegetables 10-12 minutes, or until tender.
Whisk 1 egg with mustard in a large bowl. Stir in vegetables and Gruyere cheese and season with salt and pepper, if desired. Whisk remaining egg with tbsp of water in a separate bowl and set aside.
Preheat oven to 350.
Divide dough in half and roll one half out on a floured surface to 1/8 inch thickness. Cut out 5 inch disks. Fill the circle with a tbsp of filling and fold it over in a half circle shape and pinch together. Use a fork to crimp edges. Repeat with remaining dough and filling. Brush the tops with egg wash, and sprinkle with salt & freshly ground black pepper.
Bake on a baking sheet for 25-30 minutes.
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Salt and Vinegar Potato Bites
6 medium red or yellow potatoes, cut into 1 inch cubes
2 tbsp vegetable oil
1 cup malt vinegar
3 tbsp sugar
Soak potatoes in a large bowl of cold water for 30 minutes. Drain and pat dry.
Preheat oven to 400.
Toss potatoes with oil on a baking sheet, and spread in a single layer. Roast 45 minutes, or until golden and crisp, turning a few times. Season with salt and pepper, if desired.
Meanwhile, bring vinegar and sugar to a simmer in a saucepan over medium heat. Cook 15 to 20 minutes, or until liquid is reduced by half, stirring occasionally.
Serve as a dipping sauce, or sprinkle over potatoes.
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