Irish Leek and Cheese Soup

This is a wonderful, rich soup made from traditionally Irish ingredients. It's a great way to use up cheeses left over from your cheese board. Serve with freshly baked brown bread.

Irish Leek and Cheese Soup

Serves six

3 large leeks

¼ cup butter

2 TBS oil

4 oz cheese (blue cheese works great)

2 TBS all-purpose flour

1 TBS wholegrain Irish mustard

6 ¼ cups chicken stock

Ground black pepper

½ cup grated cheese

½ cup chopped chives

Slice the leeks thinly to make rounds. Heat the butter and oil together in a large heavy pan and gently cook the leeks in it, covered, for 10-15 minutes, or until just softened but not brown.

Grate or crumble the cheese and add it to the pan, stirring over low heat, until it is melted. Add the flour and cook for 2 minutes, stirring constantly with a wooden spoon, then add ground black pepper and wholegrain mustard.

Gradually add the stock, stirring constantly and blending it in well; bring the soup to a boil.

Reduce the heat, cover and simmer gently for about 15 minutes. Check the seasoning and serve with the extra grated cheese and chopped chives.

Tips:                - Any melting cheese can be used. The original recipe called for Cashel Blue, an Irish, semi-hard blue cheese which is medium to strong in taste.

2009 Louis Max Beaucharme Chardonnay

A very light, French Chardonnay. Not bad for $12.99!!

Irish Whiskey Trifle

We had friends from our Dinner Club over for a belated, St Patty's Day dinner and served an Irish feast, right down to trying Mead, a traditional honey-based wine. After Irish appetizers, cheese and leek soup and beef stew, we finished up with this dessert. Here's a pic after adding the fruit and whiskey to the cake, but before the custard and whipped cream. Enjoy!

Irish Whiskey Trifle

Serves 6-8

6-7 inch sponge cake

8 oz raspberry jam

2/3 cup Irish whiskey

1 lb ripe, soft fruit (I used raspberries and blueberries)

1 ¼ cups whipping cream

Blanched almonds, candied cherries and angelica, to decorate (optional)

For the custard

2 cups whole milk

1 vanilla pod (bean) or a few drops of vanilla extract

3 eggs

2 TBS confectioner’s sugar

1. To make the custard, put the milk into a pan with the vanilla bean if using, and bring almost to a boil. Remove the pan from the heat. Whisk the eggs and sugar together lightly. Remove the bean. Gradually whisk the milk into the egg mixture.

2. Rise out the pan with cold water, return the mixture to it and stir over low heat until it thickens enough to cover the back of a wooden spoon; do not allow the custard to boil. Alternatively, for a very slow method of cooking, use a double boiler, or boil over a pan of boiling water.

3. Turn the custard into a mixing bowl and add the vanilla, if using. Cover the custard and set aside until ready to assemble the trifle.

4. Halve the sponge cake horizontally, spread with the raspberry jam and make a sandwich. Using a sharp knife, cut into slices and use them to line the bottom and lower sides of a large glass serving bowl.

5. Sprinkle with the whiskey. Slice and peel the fruit (if applicable) and spread out over the sponge to make an even layer. Pour the custard on top, cover with plastic wrap to prevent a skin from forming, and leave to cool and set. Chill until ready to use. Before serving, whip the cream and spread it over the set custard. Decorate with the almonds, cherries and angelica if you like.

Tips

-     I tried making the custard above and failed. I got it too hot and it “broke”. I ended up using a store-bought custard mix that I have used before. The brand is Bird's Custard Powder which I get in the Irish foods section of the supermarket.

-     I made the whole dessert gluten-free by using a cake mix put out by Gluten Free Pantry, (also in the supermarket), gluten free jam and gluten free vanilla. The custard mix is gluten-free as well. The cake mix was easy to use and tasty. I’ll add a link to the blog at the bottom.

-     I left off the almonds, glazed cherries and angelica. This dessert has a lot going on and I don’t think it needs them.

-     I will be making this again and using whatever jam I have made last season!

South African Bobotie

I know, you're thinking "But I already have my favorite South African Bobotie recipe, why should I try another one?".  I found this recipe for the slowcooker and had to try and it really was different and good. It calls for serving it over white rice but I used whole wheat pasta. Let me know if you try it.

South African Bobotie

Serves 6 to 8

2 TBS vegetable oil, divided

2 lbs lean ground beef

2 medium onions, finely chopped

4 cloves garlic, minced

2 TBS curry powder

1 tsp salt

½ tsp black pepper

½ cup dried apricots

1 cup bread crumbs

2 eggs, beaten

½ cup whipping cream

In a skillet, heat 1 TBS oil over medium-high heat. Add beef and cook, stirring often, until meat is no longer pink. Using a slotted spoon, transfer to slow cooker stoneware. Drain off liquid in pan.

Reduce heat to medium. Add remaining oil to pan. Add onions and cook until soft. Add garlic, curry powder, salt and pepper and cook for 1 minute. Remove from heat.

Add apricots and bread crumbs, combine well and transfer mixture to slow cooker stoneware. Mix to integrate the meat mixture. Cover and cook on LOW for 6-8 hours or on HIGH for 3 to 4 hours, until mixture is hot and bubbling.

In a small bowl, combine eggs and cream. Mix well. Pour over meat mixture. Cover and cook on HIGH for 30 minutes until top is set.

Tips:   I chose to use buffalo meat because it’s lean and it worked well.

Spicy Meat and Cheese Stromboli

I love stromboli and this uses prepared pizza crust dough making it very easy. A friend asked recently for the recipe so I thought I'd post it today. I'm thinking I'll make it for the Super Bowl as I have for tailgating UCONN games in the past.

Spicy Meat and Cheese Stromboli

1 tube prepared pizza dough (I use Pillsbury)

2 TBS cornmeal

¼ lb sliced pepperoni

¼ lb capicola or other spicy ham

¼ lb genoa salami

¼ lb sharp provolone

2 TBS extra-virgin olive oil

2 TBS sesame seeds

2 TBS Italian seasoning

2 TBS grated parmesan or romano cheese

1 tsp crushed red pepper flakes

1 tsp garlic powder

Preheat oven to 400°.  Break open the tube of dough. Dust counter with cornmeal. Roll out the dough. Stretch or roll out in its rectangular shape until 1.5X bigger. Cover with pepperoni, capicola, salami and cheese leaving ½ inch uncovered dough on all sides. Roll the long way making a loaf about 18 inches long. Pinch the ends closed. Place on waxed paper and brush with olive oil.

Combine sesame seeds, pepper, cheese and seasonings. Sprinkle onto the loaf. Using the waxed paper, wrap the loaf tightly and press the topping into the dough. Bake on parchment paper until golden about 15-20 minutes.

Tips: 

-          You can make the loaf the day before and refrigerate and bake when needed.

-          I use Pillsbury brand pizza dough as it is slightly larger.

-          Heat spaghetti or marinara sauce for dipping.

-          For Italian seasoning, I use Mrs. Dash brand.

Baked Fish and Seafood

This is a new recipe that I tried for the first time last night. It was easy to make and made plenty. I cut the recipe in half and it was enough for four.

Baked Fish and Seafood

2 lbs fish fillets, cut into 2-inch pieces

1 lb large shrimp, about 16, shelled

2 TBS olive oil

½ Cup sliced red onions

8 cloves garlic, thinly sliced

2 TBS fresh oregano

¼ cup chopped fresh basil

16 pimento-stuffed green olives cut in half

½ Cup white wine

1/8 Cup sliced banana peppers

35-ounce can whole tomatoes, crushed by hand

Preheat oven to 350 degrees. Lay fish and shrimp in a single layer in a baking dish. Heat the olive oil in a saucepan over medium heat. When the oil is hot, add the onions and cook for 1 minute.

Stir in the garlic and oregano and cook for 1 minute. Add the basil, olives and white wine.

Bring to a simmer and reduce until almost dry. Stir in the banana peppers and tomatoes. Return to a simmer and cook for 15 minutes.

Pour tomato mixture over the fish and bake for 15-20 minutes. Serve over rice or with a good crusty bread and extra olive oil.

Serves 8-10

Tips:   -    I substituted a small can of green chili peppers (mild) for the banana peppers. It makes for a milder dish that doesn’t mask the seafood.

-          I used black olives instead of the green.

-          This recipe requires a firm fish. I used cod but haddock, salmon, shark or tuna would work.

-          Top each serving with a bit of grated Parmesan cheese if you have it.

White Chili (or not)

This is a good chili and easy to make. We brought it tailgating last fall to UCONN football, homecoming game.

White Chili

2 TBS vegetable oil

1 lb ground chicken or turkey

2 onions, finely chopped

6 cloves garlic, minced

1 TBS cumin seeds

1 TBS dried oregano leaves

1 to 2 jalapeño peppers

1 tsp each salt and black pepper

1 can (28 oz) tomatoes, including juice, chopped

2 cups chicken or vegetable stock

1 can (19 oz) white kidney beans, rinsed and drained or 1 cup dried white kidney beans, soaked, cooked and drained  

2 green bell peppers, thinly sliced lengthwise

1½ Cups shredded Monterey Jack cheese

1 can (4 ½ oz) diced mild green chilies, drained

Salsa

Sour cream

Cilantro

In a skillet, heat 1 TBS oil over medium-high heat. Add ground chicken or turkey and cook, breaking up meat with a wooden spoon, until it is no longer pink. Remove with a slotted spoon to slow cooker stoneware. Drain and discard liquid.

Reduce heat to medium. Add remaining oil to pan. Add onions and cook, stirring, until softened. Add garlic, cumin seeds, oregano, jalapeno peppers, salt and pepper and cook, stirring for 1 minute. Add tomatoes and broth and bring to a boil. Cook, stirring, until liquid is reduced by one third, about 5 minutes.

Add beans to stoneware and pour tomato mixture over them. Stir to combine. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until mixture is hot and bubbling.

Stir in green pepper, cheese and mile green chilies. Cover and cook on HIGH for 20 to 30 minutes until pepper is tender and cheese is melted. Ladle into bowls and top with sour cream, salsa and chopped cilantro.

Tips    - Instead of cumin seeds, you can substitute ½ TBS of ground cumin

- For a less spicy dish, substitute pablano peppers for jalapeno. If using pablanos, they are larger so you don’t need to add the bell peppers. Sometimes I add one yellow and one red bell for flavor and color.

- For a While Vegetarian Chili: omit the ground beef and add an extra can of beans. Use vegetable broth, rather than chicken.

Bourbon Chicken

I love recipes when you combine everything at once and that's the case with this one. It's very easy and tastes great.

Bourbon Chicken

1 ½ lbs skinless, boneless chicken breast halves

2 TBS olive oil

2 TBS Dijon mustard

¼ cup Bourbon Whiskey

2 TBS red wine vinegar

2 TBS Worcestershire sauce

2 TBS soy sauce

¼ cup brown sugar

Pinch of sea salt

Black pepper to taste

2 cloves garlic, minced

Combine olive oil, mustard, bourbon, vinegar, Worcestershire sauce, soy sauce, brown sugar, garlic, salt and pepper in a zip-lock bag. Add chicken and refrigerate several hours or overnight. Remove chicken from marinade and save marinade.

Grill chicken over medium heat uncovered for 15-20 minutes or until no longer pink, turning once. Don’t overcook.

                                                                                             

Add reserved marinade to a small skillet; bring to a boil, stirring constantly until it has reduced by 1/3. Pour sauce over chicken or use for dipping.

Tips:  - I use dark brown sugar, but then again, I always do when brown sugar is called for.

Crabmeat Quiche

You have to give this a try. It's one of my mom's recipes. Happy cooking!

Crabmeat Quiche

1 9-inch pie crust

Combine:

½ Cup mayonnaise

2 tsp flour

2 eggs, beaten

1/3 cup chopped onion

½ cup milk or cream

Stir in:

1 8 oz package frozen crabmeat, thawed and drained

8 oz Swiss cheese, grated

Pour into crust and bake at 350° for 40-45 minutes.

Tips:  - Can be made a day ahead and re-heated for 25-30 minutes.

Hot Artichoke Dip

This is great and easy. Easy seems to be a theme of mine.

Hot Artichoke Dip

1 can artichoke hearts (not marinated)

1 small can diced green chilies

1 cup mayonnaise

1 cup grated Parmesan cheese

Drain artichokes and chop. Mix with other incredients and bake at 350° for 30 minutes. Serve hot with crackers or pita toast triangles (see recipe for those).

Pita Toast Triangles

I like stuff you can make beforehand. This is one of those recipes. They even freeze well.

Pita Toast Triangles

Pita rounds, separated at the edges with a serrated knife.

Melted butter – brush on the inside of the rounds

Parmesan or Romano cheese – sprinkled on top

Herbs (basil, dill, marjoram or thyme) – sprinkled on top

Cut into 8 wedges, place on baking sheet and bake at 400° for 6-8 minutes or until golden brown.

Tips:   - Easy to make beforehand. Just store in air-tight container and reheat before serving.

Hot Crab Dip

This is great and extremely quick and easy!

Hot Crabmeat Dip

8 oz cream cheese, room temperature

½ cup mayonnaise

1 tsp horseradish

1 tsp minced onion

1 tsp prepared mustard

Dash of

            Salt

            Worcestershire sauce

            Tobasco sauce

            Garlic powder

1 can crabmeat, drained

Combine all ingredients. Bake uncovered at 350° for 20 minutes. Serve with assorted crackers.

 

Tips:  - Use real mayo. Don’t try to cheat and use the low fat stuff. This isn’t the time or place to worry about your diet!