Potato Irish Soup

Potato Irish Soup

4 tbsp butter

2 medium yellow onions, peeled and sliced

2 lbs potatoes, peeled and sliced

3 cups milk

5 1/2 cups chicken stock

1/4 cup chopped fresh chives

1/2 tsp celery seeds

1/4 tsp dried thyme

1 cup light cream

salt & freshly ground pepper to taste

Roux:

2 tbsp butter

2 tbsp all-purpose flour

Garnishes:

1/2 cup chopped fresh chives

6 slices lean bacon, crisply fried and chopped

Heat a 6- to 8-quart stockpot, add the butter and onion, and cook gently. Do not let the onion brown. Add the peeled and sliced potatoes, milk, and stock. Add the herbs. Cover and cook gently for about an hour. Prepare a rous: melt the butter in a small saucepan and whisk in the flour. Let the mixture bubble for 2 minutes on med-low heat, stirring constantly. Thicken the soup with the roux, whisking carefully to avoid lumps. Cook for 5 to 10

minutes and then puree the soup. Add the cream and gently reheat, but do not boil. Season with the salt and pepper. Serve with garnishes.

Irish Beef Stew With Guinness Stout

Irish Beef Stew With Guinness Stout

2 tbsp olive oil

3 bay leaves

2 lbs beef stew meat, cut into 1 1/2 inch to 2 inch cubes (with some fat)

1 large yellow onion, peeled and cut into 1/4 inch slices

2 cloves garlic, peeled and chopped

1 tsp dried thyme, whole

1 tsp dried rosemary

2-3 tbsp all-purpose flour

3/4 cup beef stock

1/2 cup Guinness stout

1 tbsp chopped parsley

1/2 lb carrots, sliced

salt & freshly ground black pepper to taste

Heat a 6-quart stove-top casserole and add the oil and the bay leaves. Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat. Add the sliced onion and cook for a few minutes until it is clear. Reduce the heat to low and add the garlic, thyme, rosemary and flour, and stir well until smooth.

Add the beef stock and stout; simmer, stirring, until the stew thickens a bit. Add the remaining ingredients and cover. Place the pot in a 275 F oven (yes, the book says 275 F) for about 2 hours, stirring a couple of times. Check for salt and pepper before serving.

Dublin Coddle

Dublin Coddle

1 pound sliced bacon

2 pounds pure pork sausage links, bacon fat or vegetable oil

2 large onions, sliced

2 cloves of garlic

4 large potatoes, thickly sliced

2 carrots, thickly sliced

1 large bunch of fresh herbs, tied with string black pepper

hard cider (apple wine) or apple cider

fresh parsley, chopped for garnish

Lightly fry bacon until crisp. Place in large cooking pot. Brown sausage in some bacon grease or vegetable oil. Remove and add to pot. Soften sliced onions and whole garlic cloves in fat, then add to pot with potatoes and carrots. Bury the bunch of herbs in the middle of the mixture. Sprinkle with pepper. Cover with cider. Cook 1 1/2 hours over moderate heat; do not boil. Garnish with chopped parsley.

Corned Beef and Cabbage

Corned Beef and Cabbage

2 cups of water

1/4 cup honey

2 tablespoons Dijon-style mustard, divided

1 medium head cabbage, cut into 8 wedges ( approx. 2 pounds)

3 tablespoons butter or margarine, softened

1 1/2 teaspoons chopped fresh dill, OR

1/2 teaspoon fried dill weed

2 1/2 to 3 1/2 pound corned beef brisket

Place brisket and water in Dutch oven; cover tightly and cook 1 hour at 350 degrees (F). ( It is very important to simmer the meat slowly because boiling will cause meat to become tough.) Turn brisket over and continue cooking, covered, 1 1/2 to 2 hours, or until meat is tender. Remove brisket from cooking liquid and place, flat-side up, on rack in broiler pan so surface of meat is 3 to 4 inches from heat.

Combine honey with 1 tablespoon mustard; brush half of mixture over top of brisket and broil 3 minutes. Brush with remaining mixture and continue broiling 2 minutes, or until brisket is glazed. Meanwhile, steam cabbage 15 to 20 minutes, or until tender. Combine remaining mustard with butter and dill; spread over hot cabbage wedges. Carve brisket diagonally across the grain into thin slices and serve with cabbage.

Irish Scones

Irish Scones

1 cup white flour

1/2 teaspoon baking powder

1/4 pound butter, softened

2 ounces sugar

1 egg, slightly beaten

2 ounces milk

Sultanas (white raisins) optional

Walnut halves (optional)

Mix flour and baking powder. Add butter, blending until mixture is butter-colored. Add sugar and continue to mix well. Add half the beaten egg and all the milk. Add raisins or some nuts, if desired, mixing well to make a sticky dough. Turn dough onto floured board and knead at least 5 minutes or longer. Cut dough into rounds and place on greased baking sheet or hot frying pan. Brush tops of scones with remainder of beaten egg. Place walnut halves on top, if desired. Bake at 350 to 375 degrees for 15 to 20 minutes, or until brown. If preparing over an open fire, heat frying pan till very hot. Place scones in pan and cook 7 to 8 minutes. Turn and cook 7 to 8 minutes more.

Makes 6 scones.