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Recipes
Oysters and Artichoke Casserole
By á-58
Cook artichoke hearts as directed on package
- 1 1/2 qt Large oysters
- 1/3 lb Butter
- 3/4 c Browned flour
- 1 1/2 Thinly sliced unpeeled lemon
- Paprika, cayenne pepper
- 3/4 lb Mushrooms, sauteed in butter
- 3/4 c Fresh parsley, minced
- 3 pk Frozen artichoke hearts
- 1 1/2 Bunch green onions, minced
- Dry white wine
- 3 tb Lemon juice
- 1 1/2 Pinch thyme, salt, pepper
Sauteed Kale with Irish Bacon
By á-58
In a large saute pan, cook the bacon over medium-high heat until crisp
- 6 rashers Irish bacon, chopped
- 2 small spring onions, chopped
- 2 cloves garlic, chopped
- 1 1/2 pounds kale, tough stems removed, leaves rinsed well and left damp, coarsely chopped
- 2 tablespoons Irish butter
- 1/2 cup chicken stock
- 1/4 cup heavy cream
- 1 teaspoon fresh lemon juice
- Salt and freshly ground black pepper
Shepherd's Pie
By á-58
The traditional version of this dish of meat and gravy topped with mashed potatoes is time-consuming to make, and t...
- 1 1/2 pounds 93 percent lean ground beef
- 2 tablespoons plus 2 teaspoons water
- Salt and pepper
- 1/2 teaspoon baking soda
- 2 1/2 pounds russet potatoes, peeled and cut into 1-inch chunks
- 4 tablespoons unsalted butter, melted
- 1/2 cup milk
- 1 large egg yolk
- 8 scallions, green parts only, sliced thin
- 2 teaspoons vegetable oil
- 1 onion, chopped
- 4 ounces white mushrooms, trimmed and chopped
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- 2 tablespoons Madeira or ruby port
- 2 tablespoons all-purpose flour
- 1 1/4 cups beef broth
- 2 teaspoons Worcestershire sauce
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 carrots, peeled and chopped
- 2 teaspoons cornstarch
Potato Purée
By á-58
1. Boil potatoes in an 8-qt
- 6 lb. yellow-fleshed potatoes, such as yukon gold, unpeeled
- Kosher salt, to taste
- 3⁄4 cup milk
- 2 1/2 lb. unsalted butter, cubed and chilled
- freshly ground black pepper
- nutmeg
Black and Tan Irish Mac and Cheddar
By á-58
Place water and lager beer into a 4 1/2 quart or larger saucepan over high heat and bring to boil, add pasta and co...
- 6 cups water
- 24 ounces lager beer
- 16 ounces rustic shaped pasta (Ziti)
- 1 cup whole milk
- 1 cup half-and-half
- 12 ounces evaporated milk
- 5 tablespoons lightly salted quality Irish butter
- 2 1/2 tablespoons all-purpose flour
- 1 teaspoon ground dry mustard
- 1 teaspoon kosher salt
- 1/8 teaspoon ground cayenne pepper
- 1/3 cup stout beer
- 3 ounces shredded smoked Gruyere
- 8 ounces shredded Irish Cheddar
- 1/2 cup bread crumbs, Japanese panko, or fresh country white
- 1/2 cup crisp cooked apple wood or maple bacon crumbles
- 2 tablespoons fresh cilantro leaves or several sage leaves for garnish
Inside-Out Chicken Cordon Bleu
By á-58
Recipe courtesy Food Network Magazine
- 3 tablespoons fig jam
- 1/2 teaspoon chopped fresh thyme
- Kosher salt and freshly ground pepper
- 4 6-ounce skinless, boneless chicken breasts
- 1 cup shredded gruyere cheese (about 3 ounces)
- 8 thin slices black forest ham
- 5 tablespoons extra-virgin olive oil
- 1 shallot, minced
- 1/2 teaspoon dijon mustard
- 2 tablespoons white wine vinegar
- 2 cups baby greens
Featherlight Buttermilk Pancakes
By á-58
The secret to making these amazing pancakes is the lumpy batter
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 2 cups sour cream
- 2 large eggs
- 4 teaspoons vanilla extract
- 3 tablespoons unsalted butter Additional unsalted butter
- Pure maple syrup, warm
Sauteed Kale
By á-58
Heat olive oil in a large saucepan over medium-high heat
- 1 1/2 pounds young kale, stems and leaves coarsely chopped
- 3 tablespoons olive oil
- 2 cloves garlic, finely sliced
- 1/2 cup vegetable stock or water
- Salt and pepper
- 2 tablespoons red wine vinegar
Sweet Potato Tater Tots
By á-58
I’ll admit, this is one of those recipes I’ve been developing a while
- 3-4 medium size yams or sweet potatoes (enough to get 3 cups of shreds)
- 1/4 cup all purpose flour
- 1/4 cup Parmesan cheese
- 1 Tsp Salt
- Enough oil to fry
Boston Brown Bread
By á-58
It is no coincidence that the method used to bake this bread, steaming, is similar to one used by the native Indian...
- 1 tablespoon unsalted butter for greasing
- 1 1/2 cups brown-bread flour*
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup dark molasses
- 1 cup milk
- 1/2 cup dried currants or raisins
- A specialty of New England, brown-bread flour is a mixture of whole wheat, rye and cornmeal or johnnycake meal. It can be purchased already mixed or made by simply combining equal parts of wheat and rye flour and cornmeal.