Saint Patty's Corned Beef & Colcannon

OK, after years of resisting this we've finally given in, and we are presenting 'Corn Beef & Cabbage' for St. Patty's day! We've crossed the line....

As you may or may not know, this has been a long running inside joke with us as folks always ask us about this dish in March, and we have always been a little embarrassed to confess that we actually never heard of 'Corned Beef & Cabbage' until we landed on these star-spangled shores. Yup. Corned beef is truly more culturally Jewish than Irish, and a total unknown in Ireland...but it has ended up as the national Irish American dish. Strange but true.

But tell me why I hear you cry? Well, it was actually in the late 19th century that it began to take root. When the Irish emigrated to America and Canada, where both salt and meat were cheaper, they treated beef the same way they would have treated a "bacon joint" at home in Ireland: they soaked it to draw off the excess salt, then braised or boiled it with cabbage, and served it in its own juices with only minimal spicing - may be a bay leaf or so, and some pepper.

This dish, which still turns up on some Irish tables at Easter, has become familiar to people of Irish descent as the traditional favorite to serve on Saint Patrick’s Day. Certainly, there will be many restaurants in Ireland that will be serving Corned Beef and Cabbage on March 17th , but most of them will be doing so just to please the tourists. Truth is, in Ireland there really isn't any one particular Saint Patrick dish to think of.

But hey, why spoil the fun?... if we want Corned Beef & Cabbage, then let's have it! But let's make it a tad more gourmet shall we?

I serve my Corned Beef with curly Kale Colcannon and a Parsley Cheese Sauce which would be traditional in Ireland with a cooked ham or gammon steak. The tangy beef brisket works wonderfully with the cheesy parsley sauce, and the curly kale in the potatoes makes for a very satisfying combination. Serve with your favorite Irish stout and there you are...Irish for the day!

(Colcannon Potatoes)
• 2 ½ Lbs Irish potatoes
• ¼ cup milk
• 7 oz Curly Kale (hard stalks removed
• 8 spring onions (finely chopped)
• 1 ½ tsp sea salt
• ¼ tsp black pepper
• 4 oz unsalted Irish butter
• ½ cup heavy whipping cream
• ¼ cup reserved cooking liquid from Kale

(meat)
• 1 ½ Lb Flat Cut brined Corned Beef

(Parsley Cheese Sauce)
• 2 oz butter
• 2 oz flour
• 1/2 pint whole milk
• 1/4 pint chicken stock
• 1 oz Dubliner Irish Cheese
• 1 tsp Dijon Mustard
• Handful of curly parsley (leafy part only finely chopped)
• Curly Parsley sprigs (for garnsh)

How to make it:

1. To cook the brisket preheat oven to 300 degrees. Wrap up the brisket like a parcel inside a sheet of foil fat side up. Drizzle over a little olive oil and roast for 1 hour per pound leaving 15 minute for meat to rest before carving.
2. To make the Colcannon place potatoes in a large pan of cold salted water with milk, adding just enough water to cover potatoes. Bring to a boil and then reduce heat and simmer for about 20 minutes until the potatoes are soft when pierced with a fork.
3. Drain potatoes with a metal strainer. Set potatoes back on the warm stove top to allow them to dry out a little.
4. In a large saucepan bring water to a roaring boil and blanch Kale for 1 minute. Drain and place Kale in blender pulsing for a few seconds.
5. Melt the butter with the cream and reserved cooking liquid from Kale. Infuse the spring onions cooking for 30 seconds to soften. Mash potatoes and slowly add liquid. Fold in the Kale, salt and pepper.
6. Prepare parsley sauce by melting the butter in a small saucepan. Add the flour and allow cook gently for 1 minute stirring constantly. Whisk in the milk and chicken stock and bring sauce to a simmer and cook for 3-4 minutes. Stir in cheese, mustard and cook for 1 more minute. Season with salt and pepper and stir in chopped parsley.
7. To serve spoon potatoes in to a warmed plate. Place slices of corned beef on top. Drizzle meat and dish with about 2 Tbsp of parsley sauce.
8. Garnish with a small sprig of curly parsley and serve immediately.

Enjoy!

Judy the Irish Foodie

Sticky Toffee Pudding

So, what have you been doing during these cold winter days? Lighting the long dormant fire? Sipping hot tea in your favorite polka-dot wooly socks? Or flicking through those annoying travel magazines dreaming of sunny days on sunblest beaches?

Well, dream you may, but for me, this is the time for comfort food! Yes, something cozy. something gooey. Somthing warm and sticky. Something hot and sweet. Yes, it's time for, it's time for....

'Sticky Toffee Pudding!' (hooray!)

Did you ever wonder how the British and Irish survive those ever so long dreary winters? Endless rainy days and freezing fog? Knitting perhaps? Or cracking good chat shows on the dear old BBC? No, here's how....'sticky toffee pudding', and lots of it.

Go into any decent pub, small hotel or restaurant in Britain and they'll have mountains of this wonderful stuff flowing with sticky, buttery toffee sauce. Why, some people judge restaurants not on the elegance of their wine list, but on the quality of their sticky toffee pudding! Forget the entree, with desserts this good we should just skip the steak and jump straight into the pud! Life is much too short.

You can tell I love this dish, right? Yes I do, and honestly, every time I make this and serve it to guests we have folks performing 'backflips' over how good it is. America did not know what she was missing!

Now, I've piqued your interest at this point. right? and you know I have a killer recipe for this superb dessert, right? So, where is it? Well, I do have a killer recipe for this pudding, and it will be in my upcoming book, 'The Shamrock & Peach', but for this blog entry I've decided to just share my joy and tease you into action. So, here's what... if you want the recipe, jump onto my website; http://www.theulsterkitchen.com/, send me an e-mail, and I'll send the recipe to you. How's that?

It's a true winter comfort food, and once you learn the recipe you will spend a lifetime perfecing it, then you will pass it on to yor kids. Trust me, it's that good.

So, throw another log on that fire and light up the stove! Winter can have it's blessings!

Enjoy!
Judith the Irish Foodie

Cock-a-leekie Soup

Oh the winter blues! Cabin fever, freezing temps, the snow bound South!? It's enough to get you down, right? Well, never fear, as I am here with a heart-warming, 'pick-me-up', comfort food special right out of the mists of time. A dish Braveheart's 'William Wallace' would have enjoyed. Something to warm you up while we all wait on the ice melting so we can get back to work...I present to you one of our favorites, 'Cock-a-leekie' soup.

Few Scottish recipes date back as far as this traditional soup which can be traced as all the way to the 16th century. A time of kilts and castles and roaring cooking fires when Scots folk where always going back and forth to Ulster. So, this is an old recipe, but I have given this old bird a new twist with some modern flavors to enliven the ancient experience!

A version of this soup was always cooking on the Aga cooking stove when I was growing up and must be one of the most popular farm house favorites throughout Northern Ireland. Sometimes my mother would replace the rice with barley, and the family recipe did not include the traditional prunes, but most other ingredients are true to tradition.

The chicken left over from the stock pot would typically then be served up with a pot of potatoes as our main course after the soup, just to ensure that nothing was wasted in our home. (in good Ulster-Scots tradition)

So enjoy a warm bowl of this Ulster-Scots favorite as we wait out the winter and look forward to warmer days!

Cock-a-Leekie Soup


• 10 dried plumbs (6oz)
• 1 small chicken (3 lbs washed with giblets removed)
• 6 medium size leeks (2 lbs) washed and chopped
• 2 oz long grain rice (washed)
• 3 medium carrots (grated)
• water to cover chicken (6 pints)
• Bouquet garni (thyme sprigs, sage, bay leaves)
• 2 tsp salt
• ½ tsp freshly milled black pepper
• 4 slices of smoked bacon
•
(parsley puree)

• 1 bunch flat leaf parsley (1 cup with stems removed)
• 2 medium garlic cloves
• 1 oz Kerrygold Ivernia cheese (grated)
• 4 fluid oz olive oil
• zest of one lemon
• 1 tsp kosher salt

How to make it:

1. Soak prunes overnight in cold water.
2. In a medium size saucepan add chicken, half of the leeks, 1 slice of smoky bacon, bouquet garni and enough water to cover the bird. Bring to a boil and simmer for 2 ½ hours until the meat is falling off the bone.
4. Strain the stock in to a clean pot. Remove chicken from the bones and discard everything else. Add remaining leeks, grated carrots and dried plumbs and cook for 20 more minutes. Remove from heat and add a portion of the cooked chicken very finely chopped. Taste to adjust seasoning and add salt and pepper.
6. Prepare puree by placing parsley, garlic, cheese and lemon zest in food processor and slowly drizzle olive oil to make a paste. Sautee remaining slices of bacon to crispy and chop.
7. Serve in warmed bowls using a fork to swirl a little parley puree and sprinkles of chopped crispy bacon.

Enjoy!
Judith the Irish Foodie

Happy New Year with an Irish Coffee!

Happy new year to you my readers, my customers, my friends and anyone else who may stubble across my Irish culinary verbage on this new year occasion! 2010 was a great year for me, and for my small business 'The Ulster Kitchen', and it is my sincere wish that 2011 be even better for us all! So, to celebrate this fine new era, I'm including an absolute favorite...my recipe for the perfect 'Irish Coffee'. What could be better?

An Irish coffee is a way we say welcome and offer hospitality in our home. It’s definitely a celebratory drink, the perfect ending to a great meal and the perfect way to carry on a conversation.
It may surprise you however to know that Irish coffee is a relatively new tradition in Irish terms, created in 1943 by bar man Joe Sheridan. The drink was first served to transatlantic passengers arriving on boats from the USA to Foynes in Co. Limerick and it did not take long for the recipe to spread all over the island. The drink became even more famous in 1952 when a journalist from San Francisco visited Ireland and brought the recipe back home passing it on to Jack Koeppler owner of the Buena Vista. The drink was a huge hit and the rest is history!

Here are the measurements for 1 cup of coffee, and you can make them to order as your guests are ready to enjoy. In Ireland it is traditionally served in a glass, so you can see the dark coffee and whisky base with the floating cream on top. The cream is lightly whipped and not beaten too thick so it will float on the top.

So, raise your glass, tip the tipple, enjoy the comfort and start the new year in style!

Enjoy!
Judith the Irish Foodie.

(measure for 1 cup coffee)

• ½ cup strong hot coffee
• 1-2 Tbsp brown sugar (to taste)
• ¼ cup Irish Whiskey
• 2 Tbsp cream (lightly whipped)
• freshly ground nutmeg

Method

1. Beat heavy whipping cream with electric beater until stiff. Set aside in refrigerator until ready to serve coffee.
2. Heat stemmed glass or coffee cup. Place the sugar in the bottom of the glass before adding the freshly brewed coffee. Stir until dissolved.
3. Pour in the Irish Whisky.
4. Top with the freshly whipped cream spooned lightly on top. Sprinkle a little freshly ground nutmeg on top. Do not stir.

Ulster Kitchen Festive Open House

This past weekend we opened our home in the spirit of Christmas and welcomed all kinds of friends, neighbors, and customers for food, fun & general festive jolly making! This has become an annual tradition for us, and we just love it. OK, I admit it, for some folks, having 70 people through your home on a given day may not be your idea of fun, but for us...it is!

My friends Deborah, Linda & Jane came over to help and we kept a steady stream of wonderful Irish food, tea, and goodies going without fail throughout the day. We served soups, smoked oatcakes with crab, Irish cheeses, a wonderful new chicken dish I've been working on (future blog entry!) all kinds of Irish shortbread, and of course my new 'hot ticket item', my Irish vanilla butter fudge, with white chocolate & cranberries. yum.

We also enjoyed the wondrous and soothing talents of Angie Beamis through the day as she played some very beautiful Celtic Christmas music on the Irish harp. There is just something about the beauty of this instrument that has to be experienced. Somehow, it's good for the soul!

So, fun was had by all...and if you missed out, the good news is we're going to do it again this coming Saturday!

so, mark your calendars, and plan to drop by (if you're in the ATL area) for more Irish festive goodness, and pa rouse our latest Ulster Kitchen offerings while you're here. Our new products make the perfect gifts!

Merry Christmas everyone, and happy shopping!

Judith, the Irish Foodie.

Festive Orange & Cranberry Chicken

Sing with me now....'Tis the season to be jolly, fa la la la la...la la la la! And to cook with orange and cranberry, fa la la la la..la la, la, la...'

Yes, it's December and just like everyone else I know, I'm not overly thrilled with the commercial side of 'The holidays' as they are known of here in the USA, but I still adore Christmas, and for many reasons. I love to cook and entertain, I love to give & receive gifts. I love the pageantry of dressing up for parties and gatherings. I love the decorations & aromas of fresh pine & mulled wine, and I love the message of Christmas. So for me, this is a time to celebrate. A time to invite friends & neighbors over to share in the magic of Christmas, and I love dreaming up new festive recipes to enjoy this comforting and exciting time of year. So, here is one of my favorites;

'Festive Orange & Cranberry Chicken'.

This festive dish looks good, smells good, tastes good and is good at any time of year, but in December, when ripe New England cranberries are in the stores, the combination of tangy orange & tart cranberry scream for Christmas. Best of all, this recipe is relatively easy to make, which is a blessing at this time of year when everyone has just too much to do. You can serve this wonderful dish with fluffy rice, or potato-au-gratin or with a simple green salad. Your choice, just serve with friends and enjoy.

So, plan your party. Send the invites. Find that 'awkward' snowman sweater. Put another log on the roaring fire and cook up a storm this Christmas, making it a season to remember for years to come! Have a go at this tasty festive dish and you won't be disappointed.

Enjoy!
Judy the Irish Foodie

'Festive Orange & Cranberry Chicken'.

Ingredients:
• 6 Chicken breast fillets
• 6 Tbsp flour
• ¼ tsp ground ginger (or ½ tsp grated fresh ginger)
• kosher salt and pepper
• 1 Tbsp Vegetable oil
• 4 Tbsp Butter
• ¼ cup Brown sugar
• 3 oranges (1 1/3 cup) freshly squeezed orange juice
• 1 ½ tsp of orange zest
• 2 oz (¼ cup) of Chicken stock
• 4 oz (1 cup) fresh cranberries
• 6 slices of orange (for garnish)


How to make it:
1. Preheat oven to 350 degrees F.
2. Combine flour and ginger. Season chicken fillets with salt and pepper and then coat in 3 Tbsp flour and ginger. Heat 1 Tbsp of butter and 1 Tbsp of oil in skillet and sear seasoned chicken breasts on medium high heat until golden brown, (about 1 minute each side).
3. Remove the chicken from the pan, and place in a 9x13” casserole dish. Zest and squeeze oranges. Add the remaining 3 Tbsp of butter to the pan and melt before adding the remaining 3 Tbsp flour and ginger. Stir together and cook for about 1 minute, as you would do when making a roux, before adding orange juice, zest and chicken stock, salt and pepper and brown sugar. Strain sauce over chicken breasts. Stir in cranberries and pour over chicken in casserole dish.
4. Bake in oven covered for the first 20 minutes, and then add cranberries and bake uncovered for the final 15 minutes.
5. Garnish with a slice of twisted Orange.

Ho! Ho! Ho! y'all....

Crab Pate with Chives & Lemon on Irish Oatcakes

So, Thanksgiving is here (so fast, huh?) and the mind turns to turkey, squash, sweet potato casserole, pumpkin pie, Macy's parade, polite distant relatives, and cranberry juice. But wait, what on earth will you have for an appetizer? How will you impress Auntie and prove to her that you are a whiz in the kitchen after all? Fear not, because after much thought I've decided to share with you an elegant, but strikingly different dish to possibly serve those awkward relatives that will have them talking about your hospitality all the way home...

Yes, it's 'Crab Pate with Chives & Lemon on Smoked Irish Oatcakes'....

Trust me, serve this with a crisp, cold glass of chardonnay as your guests arrive, and it's sure to kick-start the conversations on the right note! It's very different to the turkey & squash & pumpkin favorites, but then again why not choose to experiment?

I recently ordered a new product for the 'Ulster Kitchen', namely these wonderful smoked Irish Oatcakes, and they are very delicious. Especially when served as an appetizer like this that will enhance the platform of smokey oats. The crab meat, creme fraiche, lemon & horseradish shine when combined into a flavorful pate, then served on these bite sizes oatcakes.

Of course, this is a tasty piece of Irish cuisine, and even though none of the pilgrims were Irish, the Mayflower did sail past Ireland on it's way to Plymouth...and that must count for something, right?? OK, I tried...but let me encourage you to give this one a spin for your upcoming parties or events this holiday season. We will be serving them during our annual Christmas open house events, and are sure they will be a hit!

Enjoy your feasting!

Judith the Irish Foodie.

Crab Pate with Chives and Lemon on Irish Oat Cakes

• 1 8oz packet cream cheese
• ½ cup crème fraiche
• 1 shallot (finely chopped)
• 2 Tbsp chives (finely chopped)
• ½ tsp lemon zest
• 1 Tbsp lemon juice
• 1 Tbsp milk
• 1 tsp horseradish sauce
• ¼ tsp fine sea salt
• freshly ground black pepper
• 8 oz lump crab meat
• few chives (to garnish plus a little lemon zest)
• Irish Oatcakes (see bakery chapter)

How to make it:

1. Bring cream cheese to room temperature and then beat to soften with hand held electric mixer. Gently fold in the crème fraiche, shallot, lemon zest and juice, chives, milk, horseradish and salt and pepper.
2. Fold in the crab meat using a rubber spatula.
3. Refrigerate for about 2 hours before serving.
4. To serve place a teaspoon of crab pate on top of a buttered oatcake, a little lemon zest and ½’ piece of chive.

J the I F

Apple, Cranberry & Pecan Morning Muffins

Being raised on a farm in Co. Armagh, the ‘orchard county’ of Ireland, I am always drawn to recipes that contain apples, particularly in the Fall. Makes me think of my mother’s warm kitchen and the aroma of apple pie, or tart as we knew it, wafting through the house. So, when I was working in New York City a few weeks ago, I discovered an absolutely delicious apple, cranberry and walnut muffin from the famous Magnolia Bakery. Super yummy indeed!...I made this delicacy my New York morning ritual, and, when I got back home to Atlanta I did my utmost to recreate the texture and flavors of this moist muffin, loaded up with tart green apple, cranberries and a crispy topping. Of course, I just had to switch the walnuts out for pecans as I am in Georgia, of course!

So, the red cranberries and the bright green skin of Granny Smith apples make these muffins a colorful contribution to holiday brunch parties or family gatherings, or just as a welcome indulgence on these crisp, cold mornings to munch on with your hot, hot coffee...

Packed with good anti-oxidants, give these beauties a go this Fall and let me know what you think!

Enjoy!
Judith the Irish Foodie

Apple, Cranberry and Pecan Muffins

(makes 12)

• 1 cup all-purpose flour
• ½ cup whole wheat flour
• 1 tsp baking soda
• 1 1/2 tsp cinnamon
• ¼ tsp ground cloves
• 1/4 tsp salt
• 2 large eggs
• ¾ cup dark brown sugar
• ¼ cup vegetable oil plus 2 Tbsp melted butter
• 1 tsp vanilla
• 1 large granny smith or any tart apple (1 ½ cups chopped with skins on)
• ½ cup cranberries
• 3/4 cup pecans (toasted and chopped)

(cinnamon topping)

• 3 Tbsp demerara sugar
• ½ tsp cinnamon
• 2 Tbsp melted butter

How to make it:

1. Preheat oven to 375 degrees F. Grease or line muffin tins with paper cups.
2. Combine flours, baking soda, cinnamon, nutmeg and salt and sieve in to a large bowl.
3. In another large bowl or cake mixer whisk together the eggs, sugar, oil, melted butter and vanilla. Add the flour mixture to the liquid ingredients and stir to combine. Fold in the apples, pecans and cranberries.
4. Use an ice cream scoop to spoon batter in to prepared muffin cups. Mix the melted butter with cinnamon and sugar and sprinkle over muffin tops.
5. Bake for 20 to 25 minutes or until muffins are firm to the touch.

Pumpkin & Lentil soup with crispy cinnamon croutons

Loving Fall, oh yes. Pumpkins on the porch, chilly mornings at the bus stop, deep blue skies to backdrop the turning leaves and the beginning of the 'comfort food season'. This is my, and many others favorite season, so I thought I would get all creative like and showcase a brand new Autumnal recipe to get you well and truly into the spirit of all things Fall, (with an Irish twist, of course!)

So, see what you make of this one my foodie friends...'Pumpkin & Lentil soup with crispy cinnamon croutons'. Yum, yum. Yes, I took a few risks with this one, but my family raved about it, so why not give it a spin? Think of the dish as a combination between warm ginger bread and pureed root vegetables. Comforting indeed, eh?

But what about the ingredients? I hear you cry? Well, I have to admit that I do often cheat and use canned pumpkin puree and find it not only a quality product but a huge time saver, but, this afternoon in true Autumnal style I was quite determined to test this recipe using fresh pumpkin and came home with an adorably cute orange gourd from the market. I sliced it in half, removed the skin and after slicing my finger for the hundredth time with the blade I decided to roast it first. I placed the pumpkin, flesh side down with the seeds removed, on a foil lined baking sheet and roasted it for an hour. Viola! The flesh was easy-peasy to scoop out and add to the soup!

Our family then had this soup for a main course tonight as the lentils add a hearty element and texture for a suitable entree. One thing though, I did add a little crumbled apple wood smoked bacon for my meat lover husband who was happy to partake along with a chilled harvest style beer, and he swore that the bacon added to the soup made a great thing even better...I'll let you decide on that one!

So, enjoy the leaves turning, the silly costumes and buy a wee pumpkin to give this one a try!

Enjoy!
Judith the Irish Foodie.


Pumpkin and Lentil soup with cinnamon croutons

(serves 6)

• 1 medium onion (finely chopped)
• 2 Tbsp butter
• 1 tsp fresh root ginger (grated)
• 1 cup lentils (rinsed and soaked)
• 5 cups vegetable stock
• 1 lb peeled pie pumpkin or a 16 oz can of pureed pumpkin puree
• ½ cup soft brown sugar
• 1 tsp kosher salt
• dash of freshly ground black pepper
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ cup heavy whipping cream

(Cinnamon Croutons)

• 6 ¼ inch slices of rustic baguette
• 3 Tbsp butter (room temperature)
• 1 Tbsp brown sugar
• ¼ tsp cinnamon

(Garnish)

• ¼ cup cream fraiche (to garnish)
• pinch kosher salt
• squeeze lemon juice

Method:
1. Soak lentils to remove any foreign materials.
2. Melt the butter in a large saucepan on medium heat and saute onions until fragrant and translucent. Add fresh root ginger and saute for a few more minutes with onions.
3. Add stock, lentils, pumpkin, brown sugar, salt, pepper, cinnamon and nutmeg stirring well. Bring to a boil, and then reduce heat. Cover and simmer for 30 minutes, stirring occasionally until the lentils are soft.
4. Puree the soup with a food mill or liquidize in a blender.
5. Transfer the soup to a saucepan and slowly heat through. Stir in cream and taste to adjust seasoning.
6. To make the cinnamon croutons preheat the oven to 350 degrees. Blend the butter, cinnamon and brown sugar and spread over bread slices Bake for 5-7 minutes until crispy. Chop with a knife.
7. Prepare cream fraiche garnish by blending a little kosher salt with lemon juice.
8. Serve soup in warmed bowls with a dollop of cream fraiche and a small handful of croutons.

Jude in New York City!

Last week I had the incredible honor of representing Northern Ireland to the world (well, a slice of the world I suppose!) as I, and my small business 'The Ulster Kitchen' was part of an incredible showcase in New York City entitled 'Experience Northern Ireland'. For one week the Vanderbilt hall in Grand Central Station was transformed into a stunning exhibit illustrating just what a wonderful place Northern Ireland is for a vacation. The cream of Irish talent was there including dancers, singers, song writers, performers, celebrity chefs, actors, musicians of every stripe....and me!

Yes, little ol' me was there and I was demonstrating and exhibiting a wide range of wonderful products from Northern Ireland including Irish linens, teas, coffees, baked goods, music, food & drink and more...all of which is available on my website, I hasten to add!

It was a blast! Literally thousands of people came through and it was exhilarating to meet so many people, showcase what we have to offer and represent my home country. What a thrill! Many New Yorkers were of Irish descent, and all wanted to tell a story.

So, enjoy this little 'snapshot' video, and I'll see you next time with a 'knock out' recipe to celebrate Fall!

Until then, enjoy!

Judith, the Irish Foodie