O'Connor's Cottage Pie

 

O'Connor's Cottage Pie

Most people do not know what you mean when you say you are making a Cottage Pie. As soon as you describe it they respond with "Oh yeah, Shepherd's Pie?", No, there is a difference. First off, if you use beef then it isn't Shepherd's, because they heard sheep so only lamb or mutton can be called that kind of pie. Anyways, my Irish grandmother used to make this delicious version of Cottage Pie. Hope you enjoy.

Ingredients:

• 1 lb ground beef
• 1/2 white onion diced
• 2 cloves garlic minced
• 1 can diced tomatoes
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 1 cup beef stock
• 2 tbs flour
• 1 tsp thyme
• 1 bay leaf
• Worcestershire 
• Salt/Pepper

Topping

• 2 large russet potatoes
• Butter
• Milk
• 1 1/2 cup shredded Irish white cheddar
• Salt/pepper

1. Begin by peeling and boiling your potatoes. Preheat oven to 350F

2. Next brown the ground beef in a large pan along with the diced onion. 

3. Mix in the garlic and sauté until fragrant.

4. Mix in the diced tomatoes, frozen corn and frozen peas.

5. Stir in the 2 tbs of flour until the mixture becomes a thick consistency.

6. Slowly pour in the beef stock until the mixture becomes a thick gravy of beef and vegetables.

7. Stir in the thyme, bay leaf, and a couple of shakes of Worcestershire sauce. Salt and pepper to taste. Remove from heat.

8. Once potatoes are cooked through, drain and mash up. Add in a couple bits of butter and milk until 

the consistency your prefer for mashed potatoes. 

9. Mix in 1 cup of the Irish white cheddar. 

10. In a medium baking dish, pour in the beef mixture. Spread the potato mixture over top and sprinkle the leftover 1/2 cup Irish white cheddar. Cover and bake in oven for roughly 30 minutes. Remove cover and place under the broiler for about 5-10 minutes until the potatoes brown and crisp up. 

Once cooled this dish is packed full of flavor and everyone will fall in love with it. The secret is the Irish white cheddar. Some will notice a different taste but not expect that to be the one different ingredient you use. Enjoy!

Prep Time: 15-20 minutes

Cook Time: 40 minutes

Serves: 5+

Bacon, Chive, Cheddar Soda Bread

Bacon, Chive, Cheddar Soda Bread

     This delicious hearty Irish Soda bread is so good that you can make it anytime of the year. Quick, simple, and the perfect accompaniment to any soup or roast dinner you plan on having. I found this recipe on the web and added a few of my own touches and changes to it. Give it a try. Bacon, Chive, Cheddar Soda Bread.

Ingredients:

• 2 cups flour
• 1/2 tsp baking soda
• 1/2 tsp sugar
• 1/2 tsp salt
• 1 cup shredded cheddar cheese
• 1 1/2 tbs minced dried onion
• 5 slices cooked bacon
• 1/2 cup diced chives
• 3/4 cup buttermilk

1. Preheat oven to 400 F.

2. Sift flour, baking soda, sugar, and salt together.

3. Mix in bacon, cheese, onion, and chives into mixture.

4. Add in buttermilk and mix together until your mixture forms a ball.

5. On floured surface kneed for a few minutes and form into a ball. Slice a cross on top.

6. Bake for 25 minutes until the bottom sounds hollow. 

     I have made many different kinds of Soda Bread before but this one tops the cake! 

Prep Time: 30 minutes

Cook Time: 25 minutes

Serves: 4+

O'Connor Stoup

 O'Connor Stoup

     O'Connor Stoup, what is this? Well, O'Connor is my Irish sides surname, (along with a few others), and Stoup is just a new name for a dish that falls in-between and soup and a stew. This "Stoup" is packed full of traditional Irish flavors and ingredients with the addition of an amazing Irish cheddar cheese I picked up at my local grocery. O'Connor Stoup.

Ingredients:

• 2 tbs butter
• 1/2 white onion diced
• 1 stalk celery diced
• 1-2 carrot sliced
• 2 cups small yellow potatoes cut in half
• 1 cup shredded cabbage
• 2 cups ham chunks
• 1 box chicken stock, additional water if needed based on size of potatoes and space.
• Diced fresh parsley
• 1 large Bay leaf
• 1 cup Irish Cheddar chunks
• 1/2 cup cream
• Salt/pepper

1. In a large stock pot over medium high heat melt the butter and sauté the onion, celery, and carrot until tender.

2. Toss in shredded cabbage and begin to wilt it. 

3. Pour in stock and bring to simmer.

4. Toss in potatoes and ham chunks. Mix in parsley and Bay leaf and continue to simmer until potatoes are fork tender.

5. Stir in the cream and Irish cheddar. Continue to stir until cheese has melted and you have a thick creamy base.

6. Remove Bay leaf, salt and pepper to taste and serve. 

     This "Stoup" was extremely delicious, full of flavor, hearty and with the perfect amount of cheesy goodness. Enjoy!

Prep Time: 10 minutes

Cook Time: 45 minutes

Serves: 4+ 

Irish Creamy Pork Roast

 

Irish Creamy Pork Roast

     Interested in an Irish dish not so famous as others you typically see in an American Irish Bar served specifically on St. Patty's Day? Well try this simple yet full flavored pork dish that will have you coming back for more. Irish Creamy Pork Roast.

Ingredients:

• 1-2 lb pork tenderloin
• 3 shallots
• 5 juniper berries
• 1 tsp thyme
• 2/3 cup hard cider
• 2/3 cup chicken stock
• 4 celery stalks chopped
• 2 tbs flour
• 2/3 cup heavy cream
• Olive oil
• 3 tbs butter
• Salt/pepper

1. In a large skillet melt  1 1/2 tbs butter and add olive oil. Place in the pork tenderloin and brown on all sides roughly 8 minutes.

2. Remove pork and sit aside. Toss in the shallots and cook until tender. Add in the juniper berries, thyme, and return the pork to the pan. Pour in the cider and chicken stock. Cover and simmer for roughly 30 minutes. Add in the chopped celery and continue to cover and cook.

3. Make a past using rest of butter and flour. Remove pork from skillet and place on a plate. Remove the juniper berries and discard. Mix in the paste and cream until thickness begins. Simmer on low for about 2 minutes until the sauce becomes a perfect thick texture. Slice the pork into medallions and serve with the sauce spooned over. 

    This pork dish was fantastic. Full of flavor and pretty easy to make. Shows just how simple but amazing Irish cooking is. Serve with a side of potatoes and some mushy peas.

Prep Time: 10 minutes

Cook Time: 45-60 minutes

Serves: 4+

Mini Pork Pies With Cherry Compote

Mini Pork Pies With Cherry Compote

      I am sure many of you have heard of pork pies. Those little hand held pies filled with savory meats and other ingredients including different vegetables if you want. Typically seen in British and Irish cuisines, these little meals are usually made with fresh hand formed crusts and usually a sort of gelatin is poured in on top to keep all ingredients formed, however I chose to make a short cut and used store bought pie crust and withheld the gelatin to make things a bit easier. These were just as good and even better the next day for a lunch snack served chilled. Mini Pork Pies With Cherry Compote

Ingredients:

• 1/2 diced white onion
• 1 lb ground pork
• 5 strips of bacon diced into small pieces
• 1/2 tsp thyme
• 2 sage leaves diced
• Pinch nutmeg
• fresh cherries
• Tart cherry jam
• 1 round store bought bake at home pie crust

1. Roll out room temperature pie crust and cut into large circles to fit a mini muffin tin. Also cut out circles to cover the tops of each pie. Form into the pie tin. Typically makes enough for 9 mini pies.

2. In a large skillet over medium high heat sauté onions until translucent. Toss in the ground pork and cut up bacon slices.

3. Mix in thyme, sage, and nutmeg. Stir until all meat is browned and fully cooked.

4. Press meat mixture into individual pies. Press a circle lid over each pie and poke a small hole in the center with a chopstick.

5. Brush with a little egg wash and bake for roughly 30-45 minutes until crust is golden brown. 

6. Meanwhile take fresh cherries and some cherry jam and mix together. You can crush the cherries or dice them up. Serve on top of each little pie. Enjoy!

These were delicious. I even enjoyed them more so the next day for a little lunch snack. 

Prep Time: 15 minutes

Cook Time: 45 minutes

Serves: 2+

Banger and Mash Hand Pie

 

Banger and Mash Hand Pie

      I was craving something simple and yet slightly Irish/English that I could easily make. I have always loved Bangers and Mash but didn't feel like having the traditional sit down meal. This is one of the perfect weeknight meals that you can whip up in a hurry for the family or for yourself if on the go. Great flavors all in one handful. Banger and Mash Hand Pie

Ingredients:

• 2-4 Bangers casing removed, (I used Brats as that is what I had)
• 1/2 white onion sliced
• Left over mashed potato
• 1 store bought pie crust
• 1 tbs Balsamic vinegar
• 1 tbs Sugar
• 1 tsp dried Thyme
• Salt/Pepper

1. In a large skillet over medium heat sauté onions in a bit of butter until caramelized. 

2. Add in a splash of balsamic vinegar and 1 tbs sugar to help the caramelizing process and give some more flavor the the onions.

3. While doing this you can push them off to the side and toss in the bangers to brown. Break up the sausage into pieces.

4. Now roll out your store bought pie crust and cut into about 6 inch diameter circles using a cup, cutter, or bowl. Should get about 6. Do another pie crust the same way so to get tops for each pie. Total 12 in all.

5. Take a spoon full of leftover mashed potatoes and spread in the center.

6. Top with some sausage/onion mixture and cover with another pie crust.

7. Crimp the sides with a fork and slice 2 slits in the top of each one for steam to release.

8. Cook in a 350 F degree oven for roughly 20 minutes or until golden brown.

Prep Time: 15 minutes

Cook Time: 20 minutes

Serves: 2+

The perfect little Irish/English hand pies on the go. Will definitely make these again. 

Irish Shortbreads (Leonas)

   

Irish Shortbreads

      So these traditional Irish Shortbreads were made in honor of my Irish grandmother Leona. I made these for Christmas and have since made them again because they are so good. The tribute to Leona has to do with not only the cookie itself but also the addition of the flavor, grapefruit. The reason behind this is that every Sunday morning growing up, after mass, everyone in the family would gather at grandma and grandpa Binns' for a big breakfast. Each breakfast typically consisted of everything from eggs, bacon, ham, sausage, toast, coffee, and initially started with a nice plate of a half a grapefruit. Never a fan of the fruit, even with sugar sprinkled on top, but thought I would add the flavor to brighten up these cookies. Irish Shortbreads (Leonas).

Ingredients:

• 2 sticks of Irish butter
• 1/2 cup sugar
• 2 1/2 cups flour
• 1 large grapefruit zest and 2 tbs juice

1. Preheat oven to 300 degrees.

2. In large mixer cream together softened butter and sugar.

3. Add in zest of large grapefruit and tbs juice.

4. Slowly mix in the flour in small batches until it forms a ball.

5. Roll out onto floured surface until about 1/4 inch thick and cut into shapes using cookie cutter.

6. Bake about 30 minutes. 

     These cookies are so delicious. Very buttery and silky with a perfect crisp to them. The addition of the citrus gives them that slight freshness when you bite into them. Give them a try!

Prep Time: 5 minutes

Cook Time: 30 minutes

Serves: 20-30 cookies.

Fish And Chips

Here's a take on a classic English/ Irish dish that is every ones favorite. Whether sitting in a pub and enjoying a pint of ale or eating at your local restaurant, this dish is an all time fulfilling meal that anyone can make right at home. Fish and Chips.

Ingredients:

• 2-3 filets of Cod
• 1 cup flour
• Extra flour for dredging
• 1- 1 1/2  cup amber ale
• Salt/pepper
• Pinch cayenne pepper
• Fries
• Vegetable oil

1. Pat fish filets dry. Salt and pepper. Dredge in flour and shake off excess.

2. Combine 1 cup flour, cayenne pepper, and 1- 1 1/2 cups amber ale to make a thick smooth paste.

3. Dip fish in batter. Repeat in flour and batter a second time.

4. In a large pot over high heat with at least 2-3 inches vegetable oil deep fry the fish until golden brown. Place on paper towel lined plate to drain off excess oil.

5. Serve with fresh made fries, lemon wedge, and dipping sauce of choice.

Quick, easy, and delicious.

Prep Time: 5 minutes
Cook Time: 3-5 minutes
Serves: 2+

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+

Irish Chicken Potato Leek Pie

 

 

     Another fantastic recipe from my Irish roots. Well actually from the cook book my cousin got me about Irish food, but either way this is a true Irish meal. Like any type of savory pie, it is a mainstay with Irish cuisine. This one is based on a traditional one with exception of using puff pastry instead of regular pie crust. Give it a try and you will love it. Chicken Potato Leek Pie.

 

Ingredients:

 

• 1 cup red potatoes cut into chunks
• 6 tbs butter
• 1 skinless chicken breast
• 1 small leek cut into chunks
• 1/2 cup carrots cut into chunks
• 1/2 cup chopped mushrooms
• 2 1/2 tbs flour
• 1 1/4 cup milk
• 1 tbs Dijon mustard
• 2 tbs chopped sage
• Puff pastry
• Salt/ pepper

 

1. Preheat oven to 350 degrees. Cook potatoes in boiling water for roughly 5 minutes.


2. In saute pan melt 3 tbs butter and cook chicken on both sides until nice and brown. Set aside and cut into chunks.


3 In same skillet toss in leek, mushrooms, and carrots and saute until tender.


4. Stir in flour and cook until thickens up. Gradually stir in milk and slowly bring to a simmer.


5. Mix in the mustard, sage, and the drained potatoes. Salt and pepper to taste.


6. Meanwhile in a round baking dish line the bottom with one sheet of puff pastry.


7. Pour mixture into the pie dish. Cover with another sheet of puff pastry and cut holes in the top.


8. Brush some butter over the top and cook for roughly 45 minutes.

 

     This pie was unlike any other type of "pot" pie I have ever had. It was very hearty and full of flavor. Give it a try.

 

Prep Time: 15 minutes
Cook Time: 60 minutes
Serves: 4+

 

 

 

 

 

 

 

 

Irish Salmon With Cider And Cream Sauce

 

     So for this Saint Patrick's Day Celebration a few weeks ago, I decided to make a great Irish meal for my mother and father, especially since my father is the Irish one. Funny thing is he came dressed for the part. He had on a nice sweater, button up shirt with a nice tie underneath, and even wore one of those newsboy/Sheppard’s cap you would stereotypically see in some cliché way of an Irishman walking the stony path of some picturesque village in the green hills of Ireland. Anyways, I digress; I received a great Irish pub cookbook for Christmas and decided to try a new recipe. I served this great Salmon dish along with some new potatoes, mushy peas, and an apple bread pudding with Irish cream sauce. Irish Salmon with Cider and Cream Sauce.

 

Ingredients:

• 4 Salmon filets
• 1 Leek sliced in strips
• Small bunch parsley chopped
• 4 small Bay leaves
• 1 lemon sliced
• 1 cup hard cider
• 1 cup cream
• 2 tbs dill
• 3 tabs butter
• Salt/pepper

 

1. In a large baking pan lined with tinfoil, lay the salmon filets down.

2. Top with the strips of leek, chopped parsley, bay leaves, sliced lemon, and dill. Spread out all the ingredients so that each filet is covered with each item.

3. Top each salmon with a tab of butter.

4. Pour in the cider around the salmon. Cover with tinfoil and bake in 350 degree oven for roughly 15-20 minutes until salmon is flakey.

5. Remove juices that have accumulated and place in a pot on stove. Bring to simmer over high heat and pour in cream. Simmer until thickens.

6. Place salmon on platter, (without the leeks, parsley, etc.), and drizzle the cider cream sauce over and serve.

 

This salmon dish was so light, fresh, and delicious that even my mother who is not a fan "fish" fan loved it.

 

Prep Time: 15 minutes

Cook Time: 20-30 minutes

Serves: 4

 

Split Pea Soup

     So I received a fantastic Irish Pub cookbook for Christmas and decided to try my hand at a simple yet delicious soup. Split Pea soup is so simple but yet full of flavor. I had never had it before, not even on my trip to Ireland, or from my families recipes, but thought I should give it a try. I took the original recipe and cut it into half afraid I may not like it. So here goes; Split Pea Soup.

Ingredients:

• 1 cup split peas
• 1 tbs olive oil
• 1/4 white onion diced
• 1 small carrot chopped
• 1/2 celery stalk
• 2 cup chicken stock
• 1 3/4 cup water
• 1/2 cup cubed ham
• Pinch thyme
• Pinch marjoram
• 1 small bay leaf
• Salt/pepper to taste

1. Rinse the peas under cold running water. Place in medium saucepan and cover with water. Bring to a boil for 3 minutes skimming off foam on the surface. Drain.

2. In same sauce pan drizzle olive oil and saute the onion until tender.

3. Add in carrot and celery and continue to cook.

4. Add back in the peas, chicken stock, and water.

5. Bring to a boil, add in ham, thyme, marjoram, and bay leaf. Lower heat and simmer for 1 hour.

     This soup was so full of flavor. Wasn't just like eating a plate of peas. The ham, the herbs, and the heartiness of it all was fantastic. Served with a fresh slice of warm soda bread and butter and this meal was fulfilling.

Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes

Serves: 3-4



Grandma Binns' Black Currant Shortbread Cookies

   My grandmother Binns was an awesome little woman. As I've mentioned before she was Irish and a lot of her cooking had Irish influences as well as other British Isle ideas and traditions. These little traditional cookies are in honor of her. She loved currants and the addition of black berries just adds that extra little burst of flavor to these simple sweet little cookies. If you have ever had shortbread cookies, they are simply just butter cookies with light sweetness to them. Enjoy these Black Currant Shortbread Cookies.

Ingredients:

• 1 cup room temperature butter
• 1/2 cup powdered sugar
• 1/2 tbs vanilla extract
• 2 cups flour
• 1/2 tsp salt
• 1/2 cup currants
• 1 cup chopped black berries
• Sugar

1. Mix together the flour and salt in a bowl

2. In a stand mixer, cream the butter and powdered sugar together. Add in the vanilla.

3. Add in the flour mixture until the dough becomes firm and starts to form lumps.

4. Mix in the currants and black berries.

5. On a large sheet of plastic wrap form the dough into a log shape and press well. Wrap up and place in refrigerator for at least 2 hours.

6. Remove from refrigerator  and slice into 1/3 inch slices. Sprinkle a little sugar on top of each one. Place on baking sheet and bake in 325 degree oven for 10-15 minutes or until edges start to become golden brown.

Prep Time: 10 minutes

Cook Time: 10-15 minutes

Inactive: 2 hours

Serves: Many



Roasted Lamb and Mint Sauce

Roasted Lamb with Mint Sauce

     I'm again transported back to that little pub in Ireland. Hardwood floors, dark walls, pints of beer clinking along the bar top, and soft Celtic guitar music playing all around me. Laughter is happening amongst the locals and they joke on in that all too familiar Irish accent.

     "So you from the States?" he says as he pours us another pint of stout.

     "We get plenty of you traveling through here. Great people, from at least what we've seen and met. Do you want to try the roast lamb today? Comes with mashed and a roasted potato in a wonderful brown sauce with a little mint sauce on the side. You will love it. True Irish cuisine at its best."

      We agree and within a few minutes it seems the lovely dark haired waitress is bringing out these beautiful plates from the kitchen behind the bar. The smell is amazing and the presentation too. I lean forward and gently take in a small dose of the aroma coming off the plate. The lamb has been gently sliced into medallions and placed lovely on the plate amongst the sauce, potatoes and the mint sauce. The barkeep comes by and recommends we dip a piece into the brown sauce and then into the mint sauce. We gladly take his suggestion and then it happens. The most amazing flavor combination comes to life in our mouths. The juiciness from the lamb, the addition of the spiced brown gravy followed by the sweet but sort of tangy flavor of the mint sauce all dancing an Irish jig in our mouth. Priceless. It has been years since I had this dish while traveling on the Emerald Isle and it was about time to recreate it. So here goes, just in time for St. Patrick's Day; Roasted Lamb and Mint Sauce.

Ingredients:

• 1 leg of lamb steak
• zest of 1 lemon
• 1 tsp rosemary
• 1 tsp thyme powder
• 1 clove garlic minced
• 1 tbs olive oil
• salt/ pepper
• 1/2 cup beef stock
• 1/2 cup red wine
• 1 tbs flour

Mint sauce

• 3 tbs mint chopped
• 3 tbs red wine vinegar
• 1 tbs hot water
• 1 tbs sugar

1. Take zest of lemon, rosemary, thyme, garlic, and olive oil and combine in a bowl. Rub all over both sides of the lamb steak.

2. In a Dutch oven over high heat drizzle some olive oil and sear the lamb on both sides. Pour in the beef stock and cover and place in a 300 degree oven for roughly 20-30 minutes or until done to likeness.

3. Meanwhile in a small bowl combine the mint, red wine vinegar, water, and sugar to make the sauce. (I used a food processor to combine all ingredients as well).

4. Remove lamb from oven and place on cutting board to rest. In Dutch oven over medium high heat pour in the red wine and bring to simmer with the left over broth and juices that have collected in bottom. Whisk in flour to make a thick brown sauce.

5. Slice lamb into strips. Serve with the brown sauce and mint sauce.

This dish was so simple and all the flavors combined well. The aroma in the kitchen was fantastic. Brought back so many memories of Ireland.

Prep Time: 5 min
Cook Time: 30 min
Serves: 2-3

Original dish

 

Leona O'Connor Binns' Brandy Bread Pudding

Leona O'Connor Binns' Brandy Bread Pudding

 

 

 

     For his recipe I decided to go back to my Grandmother Binns. An extremely talented, friendly, and well rounded Irish woman. She was a tough bird let me tell you. She raised ten children, got a college education, worked as a teacher in the school, and still was able to put dinner on the table every night. I remember her fondly. Every Sunday after mass the entire family would arrive at her house for Sunday breakfast. She made it all. Eggs, bacon, sausage, pancakes, toast, grapefruit, coffee, etc.; it was all there. She not only fed just me and my siblings but all of the cousins. It was a spectacular event when any of the twenty three first cousins and family where in town. The kitchen was so full that tables had to be placed all throughout the living room and dining room just to hold all of us. Even the priest and nun were presented at times. Those were some great times. As an Irish woman she cooked a lot of the traditional foods of her culture. I have recreated a few of them on her before. When trying to come up with another I had to ask my father and aunt about some dishes I had never had before but that they remembered fondly. One in particular was her bread pudding. After compiling all the ingredients that she used I had the help of my chef at the restaurant I work at to provide me with a simple recipe for the bases of a good bread pudding. Grandma Binns' pudding had a combination of flavors in it. She used peaches, raisins, and some brandy to help create a wonderful array of flavors in your mouth. She even went as far as to create a meringue that she topped the whole thing. Leona O'Connor Binns' Brandy Bread Pudding.

 

Ingredients:

 

• 3/4 a loaf of stale French bread
• 1 pint heavy whipping cream
• 1/2 cup sugar
• 1/2 tbs cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 6 egg yolks
• 6 egg whites
• 1 15 oz can peaches drained
• 1/2 cup raisins
• 1/2 cup brandy
• 1/2 cup sugar

 

1. Preheat oven to 400 degrees.

 

2. Cut French bread into halves, then half again and cut into little square chunks and set in large bowl.

 

3. Mix sugar, cinnamon, nutmeg, and allspice in a bowl.

 

4. In a sauce pot scald cream over high heat.

 

5. Combine egg yolks and sugar mixture together in bowl and whisk until pale yellow.

 

6. Temper cream mixture into the egg yolk mixture.

 

7. Pour egg/cream mixture into bread bowl and combine and let sit to cool for 30 minutes.

 

8. Dice up into chunks the peaches and mix into bread custard bowl.

 

9. In another sauce pan pour raisins and brandy and simmer over medium high heat to cook off some of the alcohol and hydrate the raisins.

 

10. Drain raisins and combine into the bread mixture.

 

11. In a 9 x 13 greased glass pan pour bread mixture. Sit pan inside a larger glass pan and pour water in around the bread pudding pan to create a water bath around and bake covered with tinfoil for 45 minutes until the pudding has settled.

 

12. Meanwhile take the egg whites and mix with a hand mixer until stiff peaks have form. Combine the other 1/2 cup sugar to flavor the meringue.

 

13. Remove pudding from oven, pour the left over cooked brandy over the top of the pudding, spread with the meringue and place back in the oven uncovered and not inside the water bath to brown the meringue for about 15 minutes.

 

14. Let cool before serving.

 

     This bread pudding was so light and crisp it was amazing how delicious it was. The flavors of the peaches, raisins, brandy, were all light and not overpowering that you can eat a couple pieces before feeling guilty for eating such a rich dessert. It definitely brought back memories to my aunt and father that they had not had in over 30 years.

 

Prep Time: 30 minutes

Cook Time: 55 minutes

Serves: 4-5

 

Grandma Binns, (Leona) and I 

 

Saint Patrick's Day Colcannon Soup

Colcannon Soup

 

 

     The inspiration for this dish came because of Saint Patrick’s Day celebration. I have been posting a recipe each year for a traditional Irish dish, but this year I decided to create a completely new dish based on a favorite of many Irish people; Colcannon.  Colcannon is a simple side dish created by combining mashed potatoes with a wonderful sautéed green. The combination of flavors is fantastic and easy to make. I will post the link for the original dish below.

     In my mind I thought, why not create a soup based on this dish. Combine in some saltiness of ground sausage and the distinct taste of leeks and you have a twist on a potato leek soup that has the subtle flavors of Colcannon. Please enjoy my Colcannon Soup.

Ingredients:

• 1 lb ground sausage
• 3 lg potatoes peeled and chopped
• 1 leek bulb diced
• 1 pinch chili flakes
• 1 small bundle kale chopped
• 2 2/3 cup chicken stock
• 1/2-1 cup heavy cream
• salt/pepper

 

1.       In a large Dutch oven sauté the ground sausage till browned. Remove and set aside.

2.       In same pot sauté the kale and leek and pinch of chili flakes in the sausage grease or add a little drizzle of olive oil. Sauté till wilted and tender and remove.

3.       Place chopped potatoes into the same pot and cover with just enough water. Boil until fork tender and drain off the water.

4.       In a food processor or blender place 2/3 of the sausage, leek, kale mixture and 2/3 of the cooked potatoes and 1 2/3 cup chicken stock. Process until mixture becomes creamy.

5.       Place mixture back into pot with left over potatoes and sausage kale mixture and pour in 1 cup of chicken stock.  Bring to a simmer.

6.       Pour in ½-1 cup heavy cream and simmer for about 15-20 minutes stirring so mixture does not stick. Salt and pepper to taste and serve.  


     This thick creamy soup is fantastic. It is full of flavors, spice and creaminess. A hearty soup that will fill you up quickly and make you feel satisfied. You will feel like you are sitting in a nice pub in Ireland drinking a pint of your favorite brew and filling up on a wonderful hearty Irish dish. Enjoy.

Prep Time: 20 minutes

Cook Time: 30 minutes.

Serves: 4

Traditional Colcannon: http://recipesiliveby.blogspot.com/2014/03/Beef-Guinness-Pie.html

 

Poor Man's Potatoes

Poor Man's Potatoes

  

 

     A dish created by my paternal grandmother, at least according to my father.  A simple dish cooked down to create a warming meal packed full of flavor and goodness.  Not sure if it is Irish or American but this dish is definitely a favorite of my fathers. So much so that he used to make it all the time, however my mother never really liked it so it kind of died out at my parent’s house. My father always used green bell pepper. I used red bell pepper as it was what I had in the freezer. This is a guy’s guy meal. Simple, one pot stop, meat and potato kind of meal. Add some fresh bread or rolls and you have something to scoop up that juicy broth my father called "soogie". Whether a blue collar working man or white collar, this dish is down home good old boy kind of meal. Poor Man’s Potatoes

 

Ingredients:

• 3 russet potatoes peeled and sliced into coins or halves
• 1/2 large white onion chopped
• 1/2 lb bacon diced
• 1/2 red or green bell pepper chopped
• Salt/pepper

     In a large skillet cook your bacon just until it starts to turn brown. Toss in your chopped onion, pepper, and sliced potatoes. Cover with just enough water to barely cover the mixture. Salt and pepper a bit, cover with lid and let simmer over medium high heat for about 15 minutes.  Remove the lid and let simmer for another 15-20 minutes over low to medium heat.  At this point you can taste test the dish to make sure it has enough seasoning and the potatoes are cooked.  You will have some liquid left in the pan but this is the "soogie" part you will slurp up. Serve with a side of green beans, carrots, asparagus, or any type of vegetable you like. You can even serve this dish as a side to a wonderful meat entrée; however trust me it is just as good as the center piece of your meal. I actually took over a to-go container of this once I made it to my father. He stood there in the kitchen and ate the whole thing as if it was his last meal. Guess it compared to the original, huh? Serves 4-5 people.



 

The "Spirits" of Family Season 2

     That time of year again, that time when you finalize and bottle your second round of wine making.  As posted before my cousin and I started taking over the family tradition of making homemade wine.  Last year we did it strictly with the grapes from our parent’s arbors growing in their backyards.  This year we thought we would try something a bit different.  We added two other flavor additions: Black Currants and Black Cherry.  Our attempt at making close to a good Cab, which we love to drink.

     After our first year of learning the ropes of what to do things moved a bit quicker this time around.  From juicing the grapes, adding the right amounts of yeast and other additives, racking, racking, and more racking, to eventually stopping the fermenting and back sweating to bottling, everything seemed a bit more comfortable this year. We did do some things differently this time.  We racked earlier than the previous year and more often this time around. The only mishap this year was we got large corks than last time which created its own comical moments of trying to insert without creating a mess. 

     We are sticking with the brand of our wine, Binato, a combination of our two names Irish/ Italian.  The name for each year though will change as we do a different recipe.  This year as we wanted it a bit darker and more body, we chose the name Bevanda Del Diavolo, (drink of the devil).  Something mysterious, dark, and sexy at the same time.  We designed the label by incorporating a Celtic demon figure.  Pretty cool if you ask me.  The taste was different this year.  Not as "grapey" as before.  You could taste the different fruit additives.  It also had a bit more body this time around.  Still a light bodied wine but good.  Guess we have the "Spirits" of family down pact almost.

Mashing again

Seriously!?

Our new stirrer

Removing the must

Racking stage 1

After rack 1

 

After second and third rack

 Corking

Labeling

Final product