Follow Us

Current Poll

Now that not wearing your seatbelt is a primary charge, will that change whether or not you will wear a seat belt?
 
bizcarddirectorybutton
Irish Comfort Food PDF Print E-mail
MyBlog - MyBlog
Written by Terrie Cole   
Tuesday, 09 March 2010 01:00
St. Patrick’s Day is just a week away. It seems most Irish dishes are comfort foods for many of us since we have Irish roots. Potatoes and cabbage are part of many diets because they are cheap and can be prepared in so many different ways.
Here are a few recipes that have that comfort food feel, but with a little twist. Hope you enjoy.

Mustard Mashed Potatoes
  • 5 red potatoes, scrubbed and halved
  • 2 tablespoons butter
  • 1/4 cup milk
  • Salt and pepper to taste
  • 1/4 cup whole grain mustard
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash potatoes in a large bowl with the butter and milk, and season with salt and pepper.
Whip the potatoes using an electric mixer set on medium until smooth, 3 to 4 minutes, adding more milk if the potatoes are too dry. Beat in the whole grain mustard, and serve immediately.

Irish Heritage Cabbage
  • 2 slices bacon, diced
  • 1 medium head cabbage, cored and cut into wedges
  • 2 tablespoons melted butter
  • 2 teaspoons ground nutmeg
  • 2 cups water
  • salt and pepper to taste
  • 1/2 cup red wine vinegar
Preheat your oven’s broiler.
Place cabbage into a large pot. Add water and bring to a boil. Simmer over low heat until tender, about 15 minutes. Meanwhile, cook bacon in a skillet over medium-high heat until crisp. Drain and set aside. Drain cabbage, and drizzle with melted butter. Sprinkle with bacon and nutmeg. Transfer to a baking dish.
Place under your oven’s broiler until the top layer is lightly browned, about 5 minutes. Serve with salt, pepper and vinegar as desired.

Reuben Soup
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups water
  • 4 cubes beef bouillon
  • 8 ounces shredded corned beef
  • 1 cup sauerkraut, drained
  • 3 cups half-and-half cream
  • 3 cups shredded Swiss cheese
  • 8 slices rye or pumpernickel bread, toasted and cut into triangles
In a large saucepan, cook onion and celery in butter until tender; stir in flour until smooth. Gradually stir in water and bouillon, and bring to a boil. Reduce heat to low, and simmer for 5 minutes.
Stir in corned beef, sauerkraut, cream, and 1 cup of the cheese. Cook and stir for 30 minutes or until slightly thickened.
Preheat broiler.
Ladle soup into 8 ovenproof bowls. Top each serving with a slice of bread and sprinkle 1/4 cup of the cheese on top of each slice of bread. Place in oven under broiler until the cheese melts and lightly browns.
Trackback(0)
Comments (0)add comment
feedSubscribe to this comment's feed

Write comment
You must be logged in to post a comment. Please register if you do not have an account yet.

busy
< Prev   Next >
 

Quick Job Search