For the Filling: 1/2 cup all-purpose flour for coating 1 teaspoon salt 1/2 teaspoon ground black pepper 1 teaspoon dried oregano 6-8 skinless, boneless chicken breast halves – cubed 4 tbsp butter 4 olive oil 1/2 medium onion, chopped 8 oz sliced mushrooms 2 cups Marsala wine 1/2 cup heavy cream extra flour as needed
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Add onions and cook until tender. Turn over chicken pieces, and add mushrooms. Pour in Marsala. Cover skillet; simmer 10 minutes. Add in cream and bring to a boil until reduced to desired thickness and chicken is no longer pink. (If sauce is not thick enough, add flour as desired.)
For the Boxty: 2 9-ounce russet potato, peeled, cut into 1-inch pieces 3 cups grated peeled russet potato (about two 9-ounce potato), squeezed dry in kitchen towel 1 1/2 cups all purpose flour 2 teaspoons baking soda 1 teaspoon salt 1 cup (about) buttermilk
Preheat oven to 300°F. Cook cut potato in saucepan of boiling salted water until tender, about 15 minutes. Drain. Return to saucepan and mash. Transfer 1 cup mashed potato to large bowl; reserve any remaining mashed potato for another use. Mix grated potato, flour, baking soda, and salt into 1 cup mashed potatoes. Gradually mix in enough buttermilk to form texture of firm mashed potatoes.
Heat heavy large skillet over medium-high heat until hot. Brush with oil (not too much or you’ll have a greasy boxty). Drop 1 heaping tablespoonful potato mixture into skillet. Using back of spoon, flatten mixture into 2-inch round. Repeat, forming 4 more rounds. Cook over medium-low heat until boxty is golden brown on bottom and slightly puffed, about 3 minutes. Turn and cook until second side is brown, about 3 minutes. Transfer to baking sheet; keep warm in oven. Repeat with remaining potato mixture in batches, brushing skillet with more oil as necessary.
Mash 4 tablespoons softened butter with 2 tablespoons each chopped parsley, scallions and chives. Spread the mixture on 4 slices white bread; top each with sliced Irish cheddar cheese and bread-and-butter pickles. Cover with 4 more bread slices. Spread plain butter on the outside of the sandwiches and fry in a skillet until golden on both sides. Spread the remaining herb butter on the warm sandwiches. Slice into quarters, then press the cut sides in more chopped herbs.
Ingredients For the Tart Dough: 3/4 cups flour 1/4 cup cake flour 2 tablespoons sugar 6 tablespoons chilled butter, diced 2 tablespoons chilled vegetable shortening 1/4 cup ice water, or as needed
For the Tart Tatin: 6 Golden Delicious apples, cored, peeled and halved 1 lemon, zested and juiced 11/2 cups sugar 6 tablespoons unsalted butter
Directions In the bowl, use a pastry cutter to combine the flours, sugar, and butter. Add the shortening, and immediately add the ice water. The dough should look like a ball of smallish lumps and should just hold together when a handful is pressed together. If the mixture is too dry, add in more water by droplets.
Turn the dough out onto the work surface and knead with your hands. Gather the dough into a relatively smooth ball, wrap in plastic and refrigerate at least 2 hours.
Slice the apples into 8 wedges, and toss in a large bowl with the lemon juice and zest and 1/2 cup sugar. Drain the apples after macerating 20 minutes.
In a 9-inch skillet melt the butter over high heat. Stir in the remaining sugar and cook until the syrup bubbles and caramelizes, and turns a brown color. Remove the pan from the heat and arrange a layer of apple slices in a circular pattern on the caramel in the skillet, then arrange the remaining apples neatly on top.
Return the pan to moderately high heat and cook for about 25 minutes, covering the pan after 10 minutes. Every few minutes press down on the apples and baste them with the juices. When the juices are thick and syrupy, remove the pan from the heat.
On a lightly floured surface, roll the chilled dough into a circle, 3/16-inch thick and 1-inch larger than the top of the pan. Drape the dough over the apples, pressing the edge of the dough between the apples and the inside of the pan. Cut 4 small steam holes on the top of the dough. Bake until the pastry has browned and crisped, about 20 minutes.
Put a plate on top of the skillet and flip the tarte tatin. (The pastry will be on the bottom)
It can be served warm or cold with whipped cream or vanilla ice cream, as desired.
1 to 1 1/2 loaves of sweet white bread (I use challah or brioche) 4 cups of cream 3 whole eggs 6 more egg yolks 1 cup brown sugar plus 1/4 cup 1 tsp vanilla 3 cups frozen or fresh berries
Cube the bread and put them in a large bowl. In a saucepan, add the cream, 1 cup of brown sugar and pinch of salt. Bring to a simmer over medium heat. Try not to let it boil.
Meanwhile, whisk the eggs and yolks together in a large bowl. Add the vanilla. In a very slow stream, pour the hot cream mixture into whisked eggs to temper. Do this slowly so the eggs don't cook. Strain through a fine mesh sieve over the bread cubes. Let this sit to allow the bread to absorb some of the liquid, about 10 minutes.
While you're waiting, in a bowl, mix the berries with the 1/4 cup of brown sugar. Transfer the bread/custard mixture to an 8 by 11-inch baking dish. Scatter with the berries and cover with foil. Bake at 350 until mostly set, about 35 to 40 minutes. Remove the foil and bake another 15 minutes. Remove from oven when top is golden brown.
Chicken & Mushroom Boxty
ReplyDelete6-8 servings
For the Filling:
1/2 cup all-purpose flour for coating
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried oregano
6-8 skinless, boneless chicken breast halves – cubed
4 tbsp butter
4 olive oil
1/2 medium onion, chopped
8 oz sliced mushrooms
2 cups Marsala wine
1/2 cup heavy cream
extra flour as needed
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Add onions and cook until tender. Turn over chicken pieces, and add mushrooms. Pour in Marsala. Cover skillet; simmer 10 minutes. Add in cream and bring to a boil until reduced to desired thickness and chicken is no longer pink. (If sauce is not thick enough, add flour as desired.)
For the Boxty:
2 9-ounce russet potato, peeled, cut into 1-inch pieces
3 cups grated peeled russet potato (about two 9-ounce potato), squeezed dry in kitchen towel
1 1/2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup (about) buttermilk
Preheat oven to 300°F. Cook cut potato in saucepan of boiling salted water until tender, about 15 minutes. Drain. Return to saucepan and mash. Transfer 1 cup mashed potato to large bowl; reserve any remaining mashed potato for another use. Mix grated potato, flour, baking soda, and salt into 1 cup mashed potatoes. Gradually mix in enough buttermilk to form texture of firm mashed potatoes.
Heat heavy large skillet over medium-high heat until hot. Brush with oil (not too much or you’ll have a greasy boxty). Drop 1 heaping tablespoonful potato mixture into skillet. Using back of spoon, flatten mixture into 2-inch round. Repeat, forming 4 more rounds. Cook over medium-low heat until boxty is golden brown on bottom and slightly puffed, about 3 minutes. Turn and cook until second side is brown, about 3 minutes. Transfer to baking sheet; keep warm in oven. Repeat with remaining potato mixture in batches, brushing skillet with more oil as necessary.
http://penniesonaplatter.com/2009/03/15/chicken-mushroom-boxty/
Irish Grilled Cheese (Appetizer):
ReplyDeleteDirections
Mash 4 tablespoons softened butter with 2 tablespoons each chopped parsley, scallions and chives. Spread the mixture on 4 slices white bread; top each with sliced Irish cheddar cheese and bread-and-butter pickles. Cover with 4 more bread slices. Spread plain butter on the outside of the sandwiches and fry in a skillet until golden on both sides. Spread the remaining herb butter on the warm sandwiches. Slice into quarters, then press the cut sides in more chopped herbs.
From Jess
ReplyDeleteApple Tarte Tatin
Ingredients
For the Tart Dough:
3/4 cups flour
1/4 cup cake flour
2 tablespoons sugar
6 tablespoons chilled butter, diced
2 tablespoons chilled vegetable shortening
1/4 cup ice water, or as needed
For the Tart Tatin:
6 Golden Delicious apples, cored, peeled and halved
1 lemon, zested and juiced
11/2 cups sugar
6 tablespoons unsalted butter
Directions
In the bowl, use a pastry cutter to combine the flours, sugar, and butter. Add the shortening, and immediately add the ice water. The dough should look like a ball of smallish lumps and should just hold together when a handful is pressed together. If the mixture is too dry, add in more water by droplets.
Turn the dough out onto the work surface and knead with your hands. Gather the dough into a relatively smooth ball, wrap in plastic and refrigerate at least 2 hours.
Slice the apples into 8 wedges, and toss in a large bowl with the lemon juice and zest and 1/2 cup sugar. Drain the apples after macerating 20 minutes.
In a 9-inch skillet melt the butter over high heat. Stir in the remaining sugar and cook until the syrup bubbles and caramelizes, and turns a brown color. Remove the pan from the heat and arrange a layer of apple slices in a circular pattern on the caramel in the skillet, then arrange the remaining apples neatly on top.
Return the pan to moderately high heat and cook for about 25 minutes, covering the pan after 10 minutes. Every few minutes press down on the apples and baste them with the juices. When the juices are thick and syrupy, remove the pan from the heat.
On a lightly floured surface, roll the chilled dough into a circle, 3/16-inch thick and 1-inch larger than the top of the pan. Drape the dough over the apples, pressing the edge of the dough between the apples and the inside of the pan. Cut 4 small steam holes on the top of the dough. Bake until the pastry has browned and crisped, about 20 minutes.
Put a plate on top of the skillet and flip the tarte tatin. (The pastry will be on the bottom)
It can be served warm or cold with whipped cream or vanilla ice cream, as desired.
Irish Beef Stew
ReplyDeleteServings: 8
Ingredients
• 2 tablespoons olive oil
• 3 tablespoons all-purpose flour
• 1 teaspoon each of onion powder, garlic powder, & finely chopped rosemary
• Salt & Pepper to taste
• 2 1/2 pounds beef chuck (the more marbling the better), cut into 1 1/2-inch cubes
• 1 pound carrots, peeled and cut into 1-inch chunks
• 8-10 Medium Potatoes (i.e. Yukon Gold – my favorite) or 10-12 Small (i.e. Red or New) cut into large chunks (do not peel)
• 1 white onion, cut into large chunks
• 4 cloves garlic, minced
• 1 packet dry onion soup mix
• 2 tablespoons Worcestershire sauce
• 2 cups beef broth
• 1 (6 ounce) can tomato paste
• 1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)
• 1 tablespoon cold water
• 1 tablespoon cornstarch
Directions
1. Mix flour, onion powder, garlic powder, rosemary, salt & pepper in bowl.
2. Heat the oil in a large skillet over medium-high heat. Toss beef cubes with flour mixture to coat, then fry in hot oil, only searing the outsides (want to leave the inside as rare as possible, it will add flavor to the stew as it is slow cooked later). Sear the meat in small batches as to not over-crowd the pan. Leave on first side for a minute or two, flip each piece over & brown opposite side. Each piece should be in the pan less than 5 minutes. Set meat aside once done.
3. In the left over drippings in the pan, add about ¼ - ½ of the chopped onion, cook for about 5-10 minutes, add ½ the minced garlic cloves to the pan, sauté a few minutes longer, then pour half a cup of the beef broth in the pan to get all flavor off the bottom. Use a spatula to scrape all drippings up off the bottom of the pan into the mixture & remove from heat.
4. Place the carrots, potatoes, remaining onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Pour in sautéed onions, garlic & beef broth from the pan. Add the packet of dry onion soup & Worcestershire sauce. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.
5. Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.
Irish Nachos!!!
ReplyDelete5 potatoes, sliced thick with skin on
5 slices of bacon, cooked and crumbled
6 thick slices of cheddar cheese, chopped
4 pickled jalapenos, sliced
1/4 sweet onion, chopped
1-2 tablespoons of Seasoned Salt
Vegetable oil
Topping: tomatoes, scallions, pickled jalapenos, and sour cream
1.Start by frying thick slices of potatoes in vegetable oil until they turned golden. Drain them on paper towels and sprinkled with Seasoned Salt.
2. Take the potatoes and layer them on the bottom of a caserol dish or something similar
3.Add chopped cheddar cheese, cooked bacon, onion, and jalapenos.
It’s ready to be put it in the oven on broil for 10 – 15 minutes to make it hot and delicious.
Then just add the sour cream, scallions, tomatoes, and more jalapenos if you like! Top it off just like you would your favorite nachos
Just a warning: this can't be good for you! ;-)
ReplyDeleteBerry Bread Pudding
1 to 1 1/2 loaves of sweet white bread (I use challah or brioche)
4 cups of cream
3 whole eggs
6 more egg yolks
1 cup brown sugar plus 1/4 cup
1 tsp vanilla
3 cups frozen or fresh berries
Cube the bread and put them in a large bowl.
In a saucepan, add the cream, 1 cup of brown sugar and pinch of salt.
Bring to a simmer over medium heat. Try not to let it boil.
Meanwhile, whisk the eggs and yolks together in a large bowl.
Add the vanilla.
In a very slow stream, pour the hot cream mixture into whisked eggs to temper. Do this slowly so the eggs don't cook.
Strain through a fine mesh sieve over the bread cubes.
Let this sit to allow the bread to absorb some of the liquid, about 10 minutes.
While you're waiting, in a bowl, mix the berries with the 1/4 cup of brown sugar.
Transfer the bread/custard mixture to an 8 by 11-inch baking dish.
Scatter with the berries and cover with foil.
Bake at 350 until mostly set, about 35 to 40 minutes.
Remove the foil and bake another 15 minutes.
Remove from oven when top is golden brown.