The South-East Michigan Gluttony Society
Friends, Conversation, and Stupid Amounts of Food
Recipes
Beef Stew With Stout
Beef stew laced with stout is a perfect do-ahead Irish
dish that stands up well to reheating. If cooked separately,
the same potatoes boiled for the Corned Beef and Cabbage can
be used with this as well.
SEMGS found the recipe, as written, to be a bit on
the bland side. Experimentation with this recipe is
heartily encouraged.
2 tablespoons oil
2 pounds lean beef, cubed
2 to 3 large onions, sliced
1/4 cup flour
6 to 8 carrots, thickly sliced
1 head celery, thickly sliced
2 quarts beef stock
1 cup stout beer (such as Guinness)
1 teaspoon caraway seeds
1 tablespoon raisins
1 tablespoon tomato puree
Salt, freshly ground black pepper
2 tablespoons chopped parsley
Boiled potatoes
Heat oil in heavy skillet. Add meat all at once and cook
over high heat, stirring constantly, about 5 minutes or until
lightly browned. Remove to large kettle or Dutch oven.
Reduce heat and add onions to skillet and cook until soft
but not browned, about 5 minutes. Add flour and stir to coat
onions.
Transfer onions to kettle with meat and add carrots,
celery, stock, beer, caraway seeds, raisins, tomato puree
and salt and pepper to taste. Cover and cook over medium-low
heat 2 to 21/2 hours or until meat is tender. Correct
seasonings. Transfer to serving dish and sprinkle with
chopped parsley. Serve with boiled potatoes. Makes 6 servings.
Note: Stew can be made a day ahead and reheated.
Note: Analysis based on 6 servings without potatoes.
Per serving: 466 calories; 19.7 g fat (6.2 g saturated
fat; 38 percent calories from fat); 99 mg cholesterol; 726 mg
sodium; 28.6 g carbohydrates.
Beef Barley Soup
The recipe that was used is unavailable at this time.
Herb Oatmeal Potato Bread
1/2 c mashed potato (fresh, leftover, or instant)
1 extra-large egg
4 Tbs butter, room temperature, OR vegetable oil
3/4 c water
3/4 tsp dried thyme, rosemary, oregano, or basil,
OR a combination of some or all
2-1/2 c white flour
1/2 c quick cooking oats
1 tsp salt
1 Tbs sugar
1 Tbs yeast
2 Tbs sunflower seeds (optional)
Toss everything but sunflower seeds and yeast into your handy,
dandy bread machine and set for a regular baking cycle. Put
yeast in the proper dispenser. Add sunflower seeds towards
the end of the kneading cycle.
If you don't have a bread machine, you're on your own.
Sheppard's Pie
The recipe that was used is unavailable at this time.
Charlotte's Sheppard's Pie
This casserole "reheats beautifully," says Charlotte
Pierson of Milan, who invented it several years ago.
5-6 large potatoes, peeled and cut up
1-1/2 pounds lean ground beef
1 small onion, chopped
1 15-ounce can mixed vegetables (drained)
1 10-3/4-ounce can cream of potato soup (undiluted)
1 small can sliced mushrooms (drained)
Salt to taste
Butter and milk to taste for making mashed potatoes
1-1 1/2 cups shredded cheese (colby or cheddar)
Heat oven to 325 degrees. Peel and cut up potatoes. Place
rinsed potatoes in large saucepan. Cover with water, salt
to taste and boil until tender. While potatoes are cooking,
brown ground beef and onion in large skillet. Remove from
heat. Drain meat and onion mixture. Add mixed vegetables,
soup and mushrooms. Mix gently. Place in ovenproof casserole
dish. Mash potatoes with butter and milk (to taste). Spread
evenly on top of meat mixture (be sure to spread potatoes to
edges).
Heat in 325-degree oven until bubbling at edges (about
20-25 minutes). Spread shredded cheese over top of warm mashed
potatoes. Return to oven (about five to 10 minutes more)
until cheese melts.
Makes 8 to 9 servings.
Apple Sauce
The recipe that was used is unavailable at this time.
Tart Apple Sauce
The recipe that was used is unavailable at this time.
Ginger Ginger Cake
3 c. flour
1/4 tsp baking soda
6 oz. candied ginger (3/4 c)
3-4 oz (3-4 in and 1 in thick) fresh ginger
8 oz. (2 sticks)unsalted butter
2 3/4 c. sugar
6 large eggs, separated
1 c. sour cream
Preheat oven to 350. Butter 10 X 4 1/4 in angel food tube
pan or bundt. Dust w/ flour. Shake out excess.
Sift together flour, baking soda and set aside.
Cut candied ginger into small pieces and set aside.
Grate fresh ginger and set aside.
Beat butter until soft. Gradually beat in fresh ginger
and 2 1/4 c of the sugar. Beat in egg yolks.
Gradually add dry ingredients in two additions alternately
with sour cream in one addition.
Stir is half candied ginger. Set aside.
In small bowl, beat egg whites until they hold a soft
shape. Gradually, add remaining 1/2 c sugar. Beat again
until white hold peaks.
In three additions, fold whites into batter; with first
two additions fold only partially and with last addition, do
not fold more than in necessary to incorporate whites.
Turn into prepared pan and smooth top. Sprinkle reserved
candied ginger on top.
Bake for about 1 1/2 hrs until cake tester inserted in
cake comes out clean. Cake will not rise to top of pan.
Let cake cool 15 min. before turning out of pan.
Irish Whole-Wheat Soda Bread
Traditionally, soda bread is baked over a peat fire in a
three-legged iron pot that can be raised or lowered over
the fire in the old-fashioned way. Soda bread is very
different from any other bread you can find in the world.
It's round, with a cross cut in the top, and it has a
velvety texture, quite unlike yeast bread, and the most
distinctive and delicious taste. Sliced paper thing and
buttered, it is one of the best tea or breakfast breads I
know, and it makes wonderful toast for any meal.
-- From "Beard on Bread" by James Beard
3 c. whole-wheat flour
1 c. all-purpose flour
1 T. salt
1 t. baking soda
3/4 t. double-acting baking powder
1-1/2 to 2 c. buttermilk
Combine the dry ingredients and mix thoroughly to distribute
the soda and baking powder, then add enough buttermilk to
make a soft dough, similar in quality to biscuit dough, but
firm enough to hold its shape. Knead on a lightly floured
board for 2 or 3 minutes, until quite smooth and valvety.
Form into a round loaf and place in a well-buttered 8-inch
cake pan or on a well-buttered cookie sheet. Cut a cross
on the top of the loaf with a very sharp, floured knife.
Bake in a preheated oven for 35 to 40 minutes, or until the
loaf is nicely browned and sounds hollow when rapped with
the knuckles. (The cross will have spread open, which is
characteristic of soda bread.) Let the loaf cool before
slicing very thin; soda bread must never be cut thick.
Makes 1 round loaf.
VARIATION
For a white soda bread, use 4 cups all-purpose flour,
preferably unbleached, and the same amounts of salt and baking
powder called for in the master recipe, but decrease the
taking soda to 3/4 teaspoon. Otherwise, the bread is prepared
in exactly the same way as in the master recipe.
Colcannon
6 medium potatoes (about 2 pounds)
1/2 small head green cabbage, shredded (about 3 cups)
6 scallions, with tops, chopped
1/4 cup water
1/8 teaspoon salt (for heated water)
1/3 to 1/2 cup milk
1/4 cup margarine or butter, softened
1 teaspoon salt
Dash of pepper
Margarine or butter
Heat 1 inch salted water (1/2 teaspoon of salt to 1
cup water) to boiling. Add potatoes. Reduce heat. Cover
and cook until tender, about 30 to 35 minutes; drain. Heat
cabbage, scallions, water and 1/8 teaspoon salt to boiling;
reduce heat. Cover and simmer until crisp-tender, 5 to 10
minutes. Drain.
Mash potatoes until no lumps remain. Beat in milk in
small amounts. Add 1/4 cup margarine or butter, 1 teaspoon
salt and the pepper. Beat until potatoes are light and fluffy.
Stir in cabbage and scallions. Dot with butter or
margarine. Serves 6.
Per serving: 192 calories; 8.5 g fat (5.2 g saturated fat;
39 percent calories from fat); 26.6 g carbohydrates; 23 mg
cholesterol; 511 mg sodium.
Boxty (Potato Griddle Cakes)
1/2 lb Raw potato
1/2 lb Mashed potato
1/2 lb Plain flour
Milk
1 Egg
Salt and pepper
Grate raw potatoes and mix with the cooked mashed potatoes.
Add salt, pepper and flour. Beat egg and add to mixture with
just enough milk to make a batter that will drop from a spoon.
Drop by tablespoonfuls onto a hot griddle or frying pan. Cook
over a moderate heat for 3-4 minutes on each side. Serve with
a tart apple sauce: or as part of an Ulster Fry, with fried
bacon, fried sausage, fried eggs, fried black pudding, fried
bread, fried soda bread ...
An old poem says:
Boxty on the griddle,
boxty in the pan,
if you can't make boxty,
you'll never get a man.
The accuracy of the poem is uncertain.
Makes 8 servings.
Apple Mash
1 lb Cooking apples
2 lb Potatoes
1 T Sugar
2 oz Butter
Peel potatoes. Cook in salted, boiling water. Meanwhile
peel, core, and slice apples. Place in a pot with a
tablespoon of water, and the sugar. Cook until soft. When
the potatoes are cooked, drain and mash thoroughly. Beat in
the apples and butter. This mash goes particularly well with
bacon, or fried herring.
Many more recipes can be found in the
Irish-recipes-we-did-not-have-time-for file.
"One cannot think well, love well, sleep well, if one has not dined well."
-- Virginia Woolf