Let’s Share Some Recipes

By CARLA BASS, City Editor

We all could use a little luck o’ the Irish from time to time and that’s no “Blarney”! What better time is there than Saint Paddy’s Day to garner a little of this luck? This week it falls on Saturday, and here is a menu you can use on the 17th or any other day you choose; especially if you are like me and have strong line of Irish heritage.

Parslied Potatoes

Ingredients

1 bag of small red whole potatoes

About 1 doz. or so sprigs of fresh parsley, finely chopped

1 stick of butter

Kosher salt/Sea Salt and freshly ground black pepper

 

Directions

Don’t salt it before the water comes to a boil. Bring the water and potatoes to a boil together, then lower to a rolling simmer. You’ll know the potatoes are done boiling by look. The skins will be beginning to break apart from the golden whites of the vegetable. Using a fork to check for doneness. The fork should easily slide in and out of the potato. Once drained, add a bit more kosher salt and ground black pepper, to taste. With the lid on the pot, give it a few good shakes, seeing that the potatoes burst open. Slice the butter over the potatoes, giving them a little toss, re-covering and setting aside to steam some more until the rest of your meal is ready.

 

 FAVORITE CORNED BEEF AND CABBAGE RECIPE

Ingredients

  • 1 corned beef brisket (about 4 pounds) with spice packet
  • 2 tablespoons brown sugar
  • 2 bay leaves
  • 3-1/2 pounds small potatoes (10-15), peeled

(You can omit potatoes if you are preparing the Parslied Potatoes)

  • 8 medium carrots, halved crosswise or a pkg. of small tender carrots
  • 1 medium head cabbage, cut into wedges

 

Horseradish Sauce:

  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 to 1-1/2 cups reserved cooking juices from corned beef
  • 1 tablespoon sugar
  • 1 tablespoon cider vinegar
  • 1/4 cup horseradish

 

Mustard Sauce (optional):

  • 1 cup (8 ounces) sour cream
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon sugar

 

Directions

  • Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours.
  • Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.)
  • Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm.
  • For Horseradish Sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. Prepare sauces as desired.
  • Cut beef across the grain into slices. Serve with vegetables, Horseradish Sauce and, if desired, Mustard Sauce.
  • Horseradish Sauce: In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices. Season to taste with additional sugar, vinegar or horseradish.
  • Mustard Sauce: Mix all ingredients. Yield: 10 servings.

 

 Amazingly Easy Irish Soda Bread

Ingredients

  • 4 cups all-purpose flour
  • 4 tablespoons white sugar
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup margarine, softened
  • 1 cup buttermilk
  • 1 egg
  • 1/4 cup butter, melted
  • 1/4 cup buttermilk

 

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
  • In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine.
  • Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet.
  • In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an ‘X’ into the top of the loaf.
  • Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

 

CHOCOLATE BROWNIE PUDDING CAKE

For a touch of Green for St. Patrick’s Day, top with a scoop of mint ice cream and a drizzle of Crème d’menthe over the ice cream with a fresh sprig of peppermint or chocolate mint.

Ingredients

  • 1 cup unbleached all-purpose flour
  • ¾ cup granulated sugar
  • 2 tablespoons unsweetened natural cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla
  • ½ cup chopped walnuts
  • ¾ cup light brown sugar, packed
  • ¼ cup unsweetened natural cocoa powder
  • 1⅓ cups boiling water

 

Directions

  • Preheat oven to 350 degrees.
  • Lightly grease an 8×8 inch baking pan.
  • In a medium bowl whisk together the flour, granulated sugar, 2 tablespoons cocoa powder, baking powder, and salt.
  • Using a rubber spatula fold in the milk, oil and vanilla just until combined with the dry ingredients.
  • Spoon the batter into the prepared pan and set aside.
  • In a small bowl combine the brown sugar and remaining ¼ cup cocoa. Add the boiling water and stir until dissolved.
  • Slowly pour the water mixture over the brownie batter. Do not stir!
  • Bake for 40 minutes at 350 degrees.
  • Cool on a rack for 45-60 minutes. Spoon the warm brownie into a dessert dish and top with some of the pudding from the bottom. Serve warm with ice cream if desired. 6-8 servings.

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