Terry's Irish Root Soup

    My dad every fall around the festival time, for at least the past 20 years, has made what he likes to call an Irish Root Soup that his mother used to make. He took all the root vegetables he could find, along with some beef, and made a delicious hearty soup. Now, to be completely honest, only myself and just a few others enjoyed this soup. This past year, he decided to not make any as he felt no one but him would eat it. So in honor of the time of year and him, I decided to make him some. Terry's Irish Root Soup.

Ingredients:

• 2 small parsnips
• 1 rutabaga
• 1 turnip
• 2 carrots
• 2 small potatoes
• 1 small onion
• 1/2 lb beef chunks
• Sprig fresh rosemary
• Sprig fresh thyme
• Sprig fresh oregano
• Sprig fresh fennel
• 1 large Bay leaf
• Beef stock
• Salt/pepper

1. Gather your fresh herbs and make a bouquet of them with kitchen twine.

2. In a large pot drizzle a little oil and brown the beef chunks until cooked.

3. Pour in the beef stock.

4. Dice up your root vegetables into bite size pieces and toss in.

5. Toss in your bouquet of herbs and bring to a simmer.

6. Cover and cook for about 30 plus minutes or until all vegetables are tender. Salt and pepper to taste.

    This soup is so good and hearty. My father really appreciated me making this for him. It will always remind me of him for years to come.

Prep Time: 15 minutes
Cook Time: 30 plus minutes
Serves: 4+

Orange or Grape Crostata

    Saw this recipe in one of my copies of  Bon Appetit magazine where they had a special on different restaurants and some of the best dishes they serve. This was one of them and they included the recipe. However, knowing me, I changed it up a bit and created my own version. I made two different types of delicious fruit crostata to use up the fruit I had in my kitchen. The easy filling to these is very similar to the frangipane from French pastry cooking. Orange and Grape Crostata.

Ingredients:

• 1 small orange or handful grapes halved
• 1 store bought pie crust
• 3 oz butter room temperature
• 3 oz sugar
• 3 oz almond flour
• 2 eggs
• 1/2 tsp almond extract
• 2 tbs melted butter
• Extra sugar for sprinkling

1. Preheat oven to 400 degrees F.

2. In a large mixing bowl, combine room temperature butter and sugar until smooth. Mix in the almond flour.

3. Whisk in the eggs and almond extract. Zest your orange, (if doing the orange one), and mix into bowl. Set aside.

4. Now, slice your orange or grapes length wise and sit aside.

5. Roll out your piecrust onto a waxed lined baking sheet.

6. Spread the butter egg mixture over top of the piecrust leaving at least an inch around the perimeter.

7. Lay your slices around in a circle and fold up the edges to cover the outer slices of fruit.

8. Take your melted butter and brush over the edges. Sprinkle some sugar around crust and on top of the fruit. Bake for 40-45 minutes.

Prep Time: 15 minutes
Cook Time: 40-45
Serves: 4+

Steak Imperial

    So one of my favorite steak dishes is the steak imperial. I used to eat it quite a bit at the local restaurant down on the river called Calain's Cove. The owner was this great lady that even when it wasn't on the menu, or a special for the evening would cook it up just for me. She used filet, however I decided to use a simple yet delicious flank cut of beef. This was my first attempt at making Hollandaise sauce and I must say it turned out very well. Steak Imperial.

Ingredients:

• 1 flank steak
• salt/pepper

• 1 small 8 oz can of lump crab meat
• Tbs Garlic powder
• Tbs hot mustard
• Tbs old bay seasoning
• 2 tbs Italian style bread crumbs

• 4 egg yolks
• 1/2 squeezed lemon
• 1 stick melted butter
• Pinch cayenne

1. Salt and pepper steak and set aside to grill.

2. In a large bowl combine crab meat, garlic powder, mustard, Old bay, bread crumbs. Sit aside.

3. In a stainless steal bowl whisk the egg yolks and lemon juice until doubled in size.

4. Over a double boiler with simmering water whisk the egg yolk mixture and slowly drizzle in the melted butter until doubled in size. 

5. Remove and whisk in the cayenne. Sit aside and keep warm until serving.

6. Now grill the steak to your choice of temp. 

7. Slice, top with some of the crab mixture and drizzle some Hollandaise sauce over and serve.

This is such a great flavorful dinner that everyone will love it!.

Prep Time: 15 minutes

Cook Time: 20-25 minutes 

Serves: 2+