Sweet Potato Mac and Cheese

Sweet Potato Mac and Cheese
 

It is still cold and snowy here in Rochester, and I am still making cozy warm meals to fill us up and keep the frigid temperatures from turning us into living ice sculptures. I am also always looking for ways to sneak veggies into my kids meals because anyone who knows me and my kids knows they are THE pickiest eaters on the planet, hands down. "Oh no", you say, "My kids are the pickiest." I DARE you to challenge my picky kid stories with yours. You will be schooled -BIG TIME. And what a happy thing to lose at. I hope to lose this title some day. Please. Anyway, here is the recipe that I whipped up the other day simply because I had previously made Sweet Potato soup (the box variety will work just fine for this recipe, too) and I was desperately conspiring with other the child-loved ingredients in the fridge on how to get that soup in their bellies. Here is the result of desperation. It was a VERY tasty scandal.

Ingredients

• 8 tablespoons (1 stick) unsalted butter, plus more for dish
• 6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
• 3 cups milk
• 2 1/2 cups sweet potato soup
• 1/2 cup all-purpose flour
• 2 teaspoons salt
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper, or to taste
• 4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
• 2 cups grated Gruyere/ or Mild Cheddar cheese (about 8 ounces)
• 1 pound elbow macaroni

Directions

1. Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
   
2. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
   
3. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Next, stir in the soup. Stir another 4-5 minutes until it bubbles slightly again.
   
4. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, cheeses ; set cheese sauce aside.
   
5. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce. If you want to, sprinkle top of macaroni with bread crumbs and finish off in a 400 degree oven until cheese bubbles. If you want to serve out of pot, sprinkle with bread crumbs just before serving. Enjoy!
   

A Few Recipes Featuring Seasonal Ingredients

Hello everyone! It has been a while but I thought I would drop in a post a few recipes featuring seasonal ingredients. I hope you are all off to a great start for 2013!

 

Simple Cauliflower, Tomato, and Chickpea Curry

Ingredients: 

-1 cup long grain white rice

-4tsp extra virgin olive oil

-1 large yellow onion diced medium

-3 garlic cloves, smashed and minced

-1-2 TBSP peeled and minced fresh ginger 

-4 1/2 tsp curry powder 

-2 15oz cans of chickpeas, rinsed and drained

-1 pint cherry tomatoes 

-1 head of *roasted cauliflower, chopped in to one inch pieces 

-2 1/2 -3 oz chopped, fresh baby spinach

-fresh cilantro

-salt and fresh ground pepper

-plain Greek yogurt 

-naan (optional) 

Directions: 

Begin to cook your rice according to package directions. 

Heat 2 tsp olive oil over medium-high heat in a large skillet. Add tomatoes, season with salt and pepper. Saute until tomatoes have started to burst and shrivel a bit -about 5-7 minutes. Once the tomatoes have been cooked through, remove from skillet and set aside in a bowl. Add remaining 2tsp olive oil and heat over medium heat. Add garlic and saute until fragrant -about 30 seconds. Add curry powder and stir around bottom of the pan until fragrant -about 30 seconds. Add onion, and ginger and saute until translucent and cooked through -about 5-7 minutes. Add chickpeas, tomatoes, and 2 cups of water. Bring to a boil and then reduce to a simmer and cover for about 8-10 minutes. Add cauliflower and spinach and season once more with pepper only. Simmer again for about 5 minutes and remove from heat. Serve over rice with a dollop of Greek yogurt and naan bread. Serves 4.

 

Seasonal Vegetable Enchiladas Verde

Ingredients: 

-*Roasted acorn squash, skin removed, cut into one inch cubes, and cooled (to prevent over-cooking)

-*Roasted butternut squash, skin removed, cut into one inch cubes, and cooled

-Scallions, whites and greens separated and reserved, whites cut on the angle into 1/2 inch pieces, greens chopped to preferred serving size

-One medium yellow onion, finely chopped 

-One 15oz can black beans, rinsed and drained

-1-2 jalapenos depending on your taste, seeded and finely chopped

-three cloves of garlic, minced

-one 10oz bag frozen corn (optional)

-Fresh cilantro, leaves torn and roughly chopped

-1 TBSP cumin

-Prepared or homemade Verde sauce (you will need about 2 Cups)

-Tortillas (use wheat or white -whichever you prefer)

-2 limes

-1 1/2 cups Pepper Jack Cheese, shredded

-1 TBSP canola or vegetable oil

-Salt and freshly ground pepper

Directions:

 Preheat oven to 400 degrees. Prep all vegetables and ingredients and set aside. 

Heat oil in a large skillet over medium high heat. Add garlic and saute until fragrant -about 30 seconds. Add scallion whites, and jalapeno. Saute until softened -about two minutes. Clear a little space in your skillet where no vegetables are and add cumin there. Saute cumin on its own for about 30 seconds until fragrant (sauteing the spice alone further releases its flavor). Stir cumin and moved vegetables together. Add yellow onion and saute until translucent and softened -about five minutes -stirring occasionally to keep ingredients from burning. Season ingredients generously with salt and pepper. Add squashes, black beans, and frozen corn. Saute until ingredients are combined and fragrant throughout -about six to eight minutes. Pour in one cup of the salsa verde and stir gently to avoid mushing the squash too much. Bring to a simmer over high heat. Bring back down to a simmer over low heat for about two minutes and then remove from heat. 

Divide mixture into tortillas. Place tortillas in glass baking dish and make sure not to over or under-stuff the tortillas. Pour remaining cup of verde sauce on enchiladas and then sprinkle cheese over the top. Bake covered in parchment-lined tinfoil for about 20 minutes. Remove tinfoil and let continue to bake until cheese has browned a bit. remove and top with cilantro and squeeze lime juice over the top. Makes about 6-7 enchiladas. Serve with sour cream, tortillas chips with lime juice squeezed on them, avocados, and cilantro.

*Roast squashes by cutting in half, rubbing with olive oil, seasoning with salt and freshly ground pepper, and baking in a 400 degree oven on a baking sheet for about an hour to an hour and a half depending on thickness of your squash and power of your oven (or until flesh is easily pierced with a fork).

*Also, don't be afraid to swap out and play with other seasonal vegetables. Example -you could use sweet potatoes and parsnips instead of squashes.  

 

 

 

 

 

 

 

 

 Sweet Potato Grilled Cheese

~This is a great quick week-night meal and a welcome variation to the classic grilled cheese. 

Ingredients:

-Sourdough bread (or any bread you think sounds good or that you have on hand)

-olive oil

-Your cheese of choice (I like Havarti, Sharp Cheddar, Muenster, or Dubliner with this sandwich)

-Two large, cooked sweet potatoes

-1TBSP brown sugar

-salt and freshly ground pepper

Directions:

-Heat grill to medium high

-pour olive oil into a bowl and with a pastry brush, brush bread slices, on one side, with olive oil

*(If you prefer butter, you can simply spread butter on one side of the slices -either way is delicious)

-Scoop out cooked flesh from sweet potatoes into a bowl. Add brown sugar and season with a bit of salt and pepper. Stir with a fork until well mixed and smooth

-Spread sweet potato mixture onto bread and top with cheese. Cover with remaining slice of bread and grill until cheese is melted and gooey. 

Serve with your choice of soup or crispy kale. 

 

 

 

 

 

 

 

Avocado and Orange Salad with Lime and Honey

Ingredients:

-Two navel oranges (although clementines and tangerines work well, too), peeled and cut into 1/2 inch pieces

-Two avocados, scooped from skin and cut into 1/2 inch pieces

-2 Limes

-Honey

-Pink salt

-Fresh ground pepper

Directions:

Place oranges and avocados into a bowl. Squeeze juice from both limes onto oranges and avocados. Toss gently and then divide salad onto plates. Drizzle lightly with honey and season with pink salt and freshly ground pepper. Serves two. 

 

 

Sausage and Kale Pizza

It has been a long winters nap since I posted last, but I have a new and fabulous recipe that I just had to share. Unfortunately, I did not take pictures of this dish, but I can assure you it was as nice looking as it was delicious. My husband invited guests for the Super Bowl rather last minute and asked if I would make my gaining-in popularity pizza. Lately, I have been making a basic pizza with homemade crust, olives, mushrooms, and (sometimes) pepperoni because my son begs me weekly to make this kind and so far he won't venture to any other toppings. I was excited to have a good excuse to make pizza with something a bit different. To add some spice and body, I decided to use Italian sausage. Usually, we don't eat much meat at all, but I figured I would indulge in a meaty pizza for the occasion because I found some really nice quality organic, free range Italian sausage from a local butcher. I decided, as usual, to also feature something seasonal so I settled on kale -which I am rather obsessed with lately. In compliment to the sausage and kale, I added sauteed red onions, diced Italian seasoned tomatoes, and Fontina cheese. In order to give the pie some texture, I made the kale into kale chips and this proved to be the big secret to the whole thing. I am happy to say that it was a smash hit with the guys...and I rather loved it, too. So, without further adieu, here is the recipe. :

Ingredients:

-Basic Pizza Dough (I make my own and it is very easy but you can use store bought in a pinch.)
-14.5 oz can of diced tomatoes with Italian seasoning, drained through a sieve until only a slight amount of juice remains
-good quality Fontina cheese, enough to cover the area of your dough, shredded. (You could use other cheeses, but I find the Fontina gives it just the right zip of flavor.)
-half a red onion, sliced into thin strips
-1 lb (or more depending on are of your pizza) ground Italian sausage, cooked and drained (I cooked the onions in the left over fat from the sausage but you can use olive oil instead)
-kale, washed, very well dried, ribs removed, and sliced into one inch thick and two-inch long strips
-olive oil
-salt and pepper

Directions:
-Preheat oven to 400 degrees
-Place washed, cut, and dried kale on a rimmed baking sheet in a single layer. Toss with olive oil (be careful not to drench), salt, and pepper.
-Cook for 10-12 minutes until kale is crisp, but not burnt, tossing with a spatula half way through to ensure even cooking.
-Cook Italian sausage until no longer pink. Drain fat or save to saute onions.
-Set sausage on a paper towel-lined plate to rest.
-Saute red onion slices in olive oil or fat and salt and pepper until opaque and soft, about 10 minutes (You could also add garlic, shallots, shaved fennel, or shaved kohlrabi)
-Set sauteed onions aside
-Set crisp kale aside and increase oven temperature to 500 degrees
Pre-cook your pizza dough until set but not golden. I use this trick to ensure that the crust is not soggy after sauce and toppings. My dough takes about 7 minutes on 500 degrees.
-Remove dough and spoon diced tomatoes over, leaving a slight edge for crust.
-Layer shredded Fontina cheese over tomatoes
-Layer your cooked Italian sausage
-Layer the sauteed onions/other vegetables you may have added
-Top with crisp kale
-Bake until cheese is slightly bubbling, about 9-10 minutes

Ham, Leek, Pea, and Gruyere Tart.

HAM, LEEK, PEA, AND GRUYERE TART: I am absolutely IN LOVE with spring produce! There is something so rejuvinating about the acidic, tartness of early greens with the sweet and salty flavors of ham and cheese. Several wonderful items are in season right now, asparagus, rhubarb, green onions, chives, leeks, and peas, with many more to come in the following weeks. Try this spring-flavor infused tart to wake-up your dinner routine. (Forgot to take a picture...use your imagination...;-)

Ingredients:

-Puff pastry (homemade, or store bought)

-gruyere cheese, about 2 cups, shredded

-fresh or thawed from frozen peas (if using frozen, make sure they are completely dry before using.)

-One leek, white and light green parts, only

-about 6 ounces ham off bone, or you can use sliced from the deli as well.You can shred it or leave it in slices and set on tart like a lasagna noodle. Also- prosciutto works nicely for this.

-salt, pepper

-1 tbsp olive oil

-lemon zest, 3 tsp from one lemon rind

Directions:

-Pre-heat oven to recommended temperature on package (if using store bought), or 400 degrees for homemade, Line a baking sheet with parchment paper. Saute leeks and peas in olive oil. Salt and pepper and saute until until tender and fragrant, about 5 minutes. Remove from heat. Set pastry dough on sheet. Make sure it is still cold and work quickly. Personally, I love to pre-bake the pastry dough a bit to ensure that the cheese doesn't make it soggy in the center. Pre-bake for about eight minutes, or just until set- but not quite golden. Remove and top with shredded cheese, leeks, ham, peas, and sprinkle with lemon zest. Bake until the cheese is melted and the crust is light golden brown. Serve with a dollup of creme fresh if desired.

Irish Beef Handpies

IRISH BEEF HANDPIES- These were amazing. You can make them in bulk and freeze them, too.

Ingredients:

-1 tablespoon vegetable oil

-1/4 head green cabbage

-3 carrots, sliced into rounds

-1/2 pound red pratties (potatoes), scrubbed and diced

-1 lb ground beef sirloin

-3 tbsp tomato paste

-1/2 tsp Worcestershire sauce

-1/2 tsp dried thyme

-coarse salt and ground pepper

-all purpose flour (for rolling)

-two 9 inch pie crusts, or pastry dough. You can use store bought or easily make your own. Store-bought saves a lot of time, though.

Directions:

Preheat oven to 400 degrees.

In a medium saucepan, heat oil over medium; add cabbage and potatoes. Cook until beginning to brown, 7 to 9 minutes. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste, Worcestershire, thyme, and 1 cup water. Cover, and cook until potatoes are tender, about 15 minutes. Lightly mash mixture with a fork. Season with salt and pepper. Let cool completely.

On a lightly floured work surface, roll each crust into a 14-inch square; cut each into 4 equal squares. Place 1/2 cup filling on one half of each square, leaving a 1/2-inch border around the filling. Brush borders with water; fold dough over filling to enclose. Crimp edges with a fork to seal. With a paring knife or scissors, cut 3 small vents in each.Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.

To Freeze: Prepare through step 2. Arrange unbaked pies on a baking sheet (they should not touch); freeze until firm, about 1 hour. Wrap each pie in foil. Place in a resealable plastic bag; freeze up to 2 months.

To Bake from Frozen: Proceed with step 3, increasing baking time to 28 to 30 minutes.

I adapted this recipe from: Everyday Food Magazine, Issue 60. This dish is great because you can really add any veggie that you have. We have added parsnips, peas, and green beans before, too.

The Dubliner'

THE 'DUBLINER'. Put an Irish spin on the regular old grilled cheese! I came up with this last year and now it is a frequent request at our house. Variations can be made depending on your available ingredients and what your family likes.

Ingredients:

-Virgin (white, no dried fruit, but you can use teh dried fruit type as well- I think it would taste very good) Irish soda bread, sliced into sandwich servings. If no soda bread, just use regular.

-Kerrygold Irish butter (you can substitute regular, but Kerrygold is creamier.)

-Dubliner Sharp vintage cheddar (it is available at nearly every grocery store in specialty cheeses).

-one leek, sliced.

-olive oil (if not using bacon)

-salt and pepper

-2 slabs Irish bacon (Optional. Regular bacon can also be used, but Irish bacon has a thicker cut and usually less sodium is used.)

Directions: Heat a grill. If using bacon, cook in a medium skillet until crisp (or tender depending on your taste). Take sliced leeks, sprinkle with salt and pepper, and saute them in olive oil if not using bacon, or use remaining bacon fat if you used the bacon, until tender and fragrant, about 5 minutes. Remove from heat. Butter your bread slices on one side. Slice cheese and place on bread, then, top with leeks and bacon. Cook/Grill as any grilled cheese and serve. This dish goes well with potato and leek soup.

Wexford Cake...Irish food is AlWAYS in season!

FOOD IDEA-WEXFORD CAKE (AKA BLACKBERRY-ALMOND CRUMBLE CAKE):

Based on original recipe from Margaret M. Johnson.

INGREDIENTS:

Topping:

-2 tbsp unsalted Kerrygold butter, melted

-1/2 cup packed light brown sugar

-1/2 cup granulated sugar

-2 tsp ground cinnamon

-4 large eggs, beaten

Cake:

-1 cup (2 sticks) unsalted Kerrygold butter at room temperature

-1 cup granulated sugar

-3 large eggs, beaten

-3/4 cup self-rising flour

-pinch of salt

-1/2 cup milk

-1 cup ground almonds

-2 cups FRESH blackberries (do NOT use frozen)

Directions:

Preheat oven to 350 degrees. Butter and flour a 9 inch springform pan. Tap out excess flour.

-To make topping: In a small bowl, combine the butter, sugars, and cinnamon. Cool slightly, then stir in the eggs with a fork. Set aside.

-To make the cake: Cream the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs. Beat in the flour, salt, and milk. With a wooden spoon, stir until a soft dough forms. Spoon the batter into the prepared pan. Sprinkle almonds on top., then sprinkle blackberries over the almonds. Spoon the topping over the blackberries.

Bake the cake cake for 70-75 minutes, or until a skewer inserted into the center comes out clean. Remove from the oven and let cool on a wire rack for 10 minutes. Release the sides of the pan. Slice and serve warm with whipped cream or, as I used last week, lemon frozen yogurt.

March's Author Spotlight- Stephani T.

Stephani T.
New York

Saltbox Author Since  2009

Read Her Bio Click Here

Favorite Foods:
Cheese (especially Dubliner and goat cheeses) 
Chocolate
(Yes, I am partial to the typical female food group)

Favorite Restaurant(s):
Since living in three states recently, I had a favorite restaurant in each state. 1-Utah: Log Haven 2-Los Angeles: (so many good ones!) Viva Madrid 3-New York: Black and Blue

Inspiration to Cook:
Many things inspire me to cook, but perhaps the two most driving inspirations for all things culinary are my mother, and my convictions about food and its impact on our lives and, essentially, the earth. My mother is a fantastic cook and baker. I grew up eating from her garden, canned preserves, self-ground wheat, homemade bread, and her other various industrious culinary ambitions. I took this for granted when I was young, but when I got out on my own, I realized not only that the food at home was better, but how much better I felt when I ate my moms 'from scratch food'. I realized that making food for your family is healthier as well as an expression of love. The second main reason I have for cooking is because I honestly believe that you are what you eat. What we eat impacts our bodies, our minds, everyone else, and the earth. I try to make sure that my food choices are not at the expense of anyone/thing else. I am not prefect at this, by any means, but I try.

Feelings about New Foods:
I absolutely love to try new foods and flavors. I will try just about anything (yes, I have eaten things that would make some squirm). I feel like tasting new foods is akin to taking different classes in school. You sure won't learn much from taking only one class. That said, I also enjoy falling back to the favorites and staples in between being adventurous

At the Table:

Entertaining guests, especially for dinner, is something that my family has been known for since my great-grandmother, (quite the socialite). I inherited the 'hospitality' gene and if I had it my way, I would have people over every other night. I just love to feed people good food. ;-)

Here at Saltbox House Cooking Exchange, we have been inspired by Stephani and chose her as March's author of the month because of her soul connection with Irish cooking. Having this connection through her heritage has taught all of us here the way to Irish culture and traditional cooking. To view all of Stephani's current posts such as delicious recipes, cooking creations, and other food topics see link list below:

Guinness and Beef Casserole

Dublin Coddle

Irish Soda Bread Muffins

Anglo-Irish Sticky Toffee Pudding

Molten Lava Cake

Basic Applesauce

What to do with a Pumpkin

Most Popular Post!

Autumn In A Jar

Irish Beef Stout Stew

Doughnut Muffins

Easy Breezy Spring Dishes

Irish Recipes for Everyone to Enjoy

Pineapple Upside Down Cake

Documentary Film Review, Food Inc.- 'Making a Choice Every Day'

Guinness and Beef Casserole

GUINNESS AND BEEF CASSEROLE: Here is one of out families ALL time favorites (even my kids like it- and they don't eat anything). Enjoy!

Ingredients (áirítear):

-2 tbsp vegetable oil

-2 lbs rump beef, cubed

-3 large onions, slived

-1/4 cup all purpose flour

-8 carrots peeled and thickly sliced

-1 bunch celery, thickly sliced

-8 cups beef stock or canned low-salt beef broth

-1 cup Guinness stout

-1 tsp caraway seeds

1 tbsp raisins

-1 tbsp tomato puree

-Salt and freshly ground pepper to taste

-2 tbsp minced fresh parsley

Directions (treoracha):

-In a large, heavy skillet over high heat, heat the oil. Add the meat and cook in batches, stirring constantly, until meat is lightly browned on all sides. about 5 minutes per batch. Using a slotted spoon, transfer meat over to a large pot or Dutch oven.

-In the same skillet, saute the onions over medium heat until soft but not browned, about 5 minutes. Add the flour and stir to coat the onions. Transfer the onions to the pot or Dutch oven, then add all the remaining ingredients except the parsley, Cover and cook over low heat until the meat is tender, 2-2 1/2 hours. Taste and correct seasoning and sprinkle with parsley. Serve with warm Irish Soda bread or scones with Kerrygold butte. Also pairs well with Dubliner Cheddar Cheese.

Recipe from: Irish Heritage Cookbook, by: Margaret M. Johnson

Dublin Coddle

DUBLIN CODDLE: This is one of the oldest Irish recipes and is traditionally served on Saturday night. This pork and potato casserole is not for the faint of heart, but indulging once in a while Irish style can warm a person right up.

Ingredients:

-1 lb large pork sausages, preferably Irish bangers (to find stores that carry Irish products visit the Irish Trade Board online or call 212.371.3600/ here in Rochester, they sell them at the Celtic and Irish Import stores located in several places- including Pittsford).

-8 oz. slab bacon, preferably Irish bacon, cut into 2 inch pieces.

-3 onions

-1 1/2 lbs boiling potatoes, peeled and sliced

-freshly ground pepper to taste

-1/4 cup minced parsley

Directions: Preheat oven to 350 degrees. Prick the sausages in several places with a fork. Put the sausages and bacon in saucepan and add enough cold water to cover. Bring to a boil, then reduce heat and simmer until slightly tender, 10-15 minutes. Drain, reserving the liquid. Skim off the fat.

In a large Dutch oven, layer the sausages, bacon, onions, and potatoes, sprinkling each layer with pepper and parsley. Poor the reserved liquid over to just barely cover. Cover with a sheet of waxed paper, then the casserole lid, and bake until potatoes are tender, about 1 hour. Serves hot.

Recipe adapted from: The Irish Heritage Cookbook, by Margaret M. Johnson

Irish Soda Bread Muffins

This is much beloved recipe from my heavily Irish-laden family. My mom used to make these all the time as do I- they are not just for St. Patty's. Top them with Irish Kerrygold butter or preserves. Go mbeanni dia duit!

IRISH SODA BREAD MUFFINS:
Ingredients:
-2 c flour
-3 Tbsp. sugar
-1/2 tsp salt
-2 tsp. baking powder
-1 Tbsp caraway seeds (optional)
-1/2 tsp baking soda
-1/4 c cold butter
-3/4 cup raisins (optional)
-1 c buttermilk
-1 egg
Directions: Preheat oven to 375 degrees/ Place first six ingredients in a large mixing bowl. Cut in butter with a pastry blender (or fork, or hands) until batter resembles coarse crumbs. In a small bowl, whisk together buttermilk and egg. Stir into crumb mixture. Stir in raisins. Spoon dough into greased muffin tin and bake for 20 minutes.
* If you have time to allow the ingredients to come to room temperature, you will enjoy a lighter muffin.

Anglo-Irish Sticky Toffee Pudding

STICKY TOFFEE SPONGE PUDDING: This famous Anglo-Irish dessert is more of a cake than a pudding. It is steamed like any other pudding, but you use a covering of foil rather than a traditional mold or pudding tin. This dessert is most famously served at Ballyvolane House, a country style mansion in Castleyons, County Cork by the proprietor of the home and chef of this inn/manor, Mrs. Greene. I have made this twice in the past years and it is delicious every time. I have posted a link with a picture of it because this dessert is quite beautiful. This is a perfect addition to any St.Patty's Day feast. http://www.irishcook.com/r-pudding.htm

INGREDIENTS:

(Pudding)

-1 1/2 cups (6 ounces) chopped dates

-1 cup water

-1 tsp baking soda

-4 Tbsp unsalted Kerrygold Irish butter (really, this butter makes a difference, don't skimp)

-3/4 cup sugar

-2 large eggs

-1/2 tsp vanilla extract

-1 1/2 cups self rising flour

(Toffee Sauce)

-2 cups heavy (whipping) cream

-1/2 cup packed dark brown sugar

-2 Tbsp molasses or dark corn syrup

DIRECTIONS:

To make the Pudding: Preheat over to 350 degrees. Butter a 4-5 cup souffle dish or decorative pudding mold. In a saucepan over medium heat, combine dates, water, and bring them to a boil. Then, stir in baking soda. (The mixture will foam up.) Remove and let cool.

In a large bowl, cream the butter and sugar with an electric mixer until pale and fluffy. Beat in the eggs and vanilla. Fold in the flour and date mixture. Pour into the prepared mold or dish, cover loosely with foil, and bake for 40-45 minutes, or until firm to the touch. Remove from the oven, transfer to a wire rack and let cool for ten minutes. While pudding is baking, make the toffee sauce:

In a medium sauce pan over medium heat, combine the cream, brown sugar, molasses/or/corn syrup. Cook for 8-10 minutes, or until the sauce is thickened.

To serve, invert the dish or mold onto a plate and pour some of the sauce over the top. Cut the pudding into slices and serve with the remaining sauce. Bain taitneamh as do bheile!

Chocolate is a girls best friend...

I have always been intimidated by Lava Cake because it looks so complicated. Let me assure you, it is incredibly easy. A little too easy, in fact, because you will be tempted to make it again and again. I experimented with several recipes and this one, a Martha Stewart recipe, is not only the most simple, but it tasted THE best. Here is her recipe accompanied with some rather fuzzy pictures from my ultra-lame camera phone.:

Ingredients

Makes 6

• 1 stick plus 3 tablespoons unsalted butter, cut into small pieces, plus more for ramekins
• 1/2 cup all-purpose flour, plus more for ramekins
• 5 1/2 ounces bittersweet chocolate (70 percent cacao), chopped (1 1/4 cups)
• 5 large eggs, room temperature
• 3/4 cup sugar
• Pinch of salt

Directions

1. Butter and flour six 6-ounce (2-inch-deep) ramekins.
2. Melt butter and chocolate in a double boiler or a heatproof bowl set over a pan of simmering water. Meanwhile, whisk together eggs and sugar until pale and thick, about 4 minutes. Sift flour and salt into another bowl.
3. Fold egg mixture into chocolate mixture. Immediately fold in flour mixture. Divide batter evenly among ramekins, filling each three-quarters full. Transfer to a rimmed baking sheet. Refrigerate for at least 1 hour.
4. Preheat oven to 400 degrees. Bake until just set, 14 to 16 minutes. Let cool for 3 minutes. Turn out cakes onto plates.

(Just an FYI- the filled ramekins can be refrigerated for up to two days.)

From Martha Stewart Living, February 2011

Read more at Marthastewart.com: Molten Bittersweet-Chocolate Cake - Martha Stewart Recipes

Basic Applesauce:

Apples are abundant this time of year but more importantly they are at their peak of freshness and therefore have their fullest vitamin content. Take advantage of this fantastic fruit and try this simple recipe for basic applesauce. I am making mine today so I will get pictures up soon (along with pictures from several of the other notes). I got this recipe from Martha Stewart Everyday Food Magazine, you can also find it online on her website. Here it is:

Makes 4 cups

• 3 pounds apples, cut into 1/2-inch-thick slices
• 1 cinnamon stick
• 2 to 4 tablespoons sugar
• 3/4 cup water
• 2 teaspoons freshly squeezed lemon juice

Directions

1. Peel, core, and cut into 1/2-inch-thick slices 3 pounds apples (try a combination of Gala, Golden Delicious, and McIntosh). In a large saucepan, combine apples with 1 cinnamon stick, 2 to 4 tablespoons sugar, and 3/4 cup water; bring to a boil. Reduce heat; cover, and simmer, stirring occasionally, until apples are tender, 30 to 35 minutes. (If sauce begins to stick to the bottom of the pan, add 2 to 4 tablespoons more water.)
2. Remove from heat; discard cinnamon stick. Stir in 2 teaspoons fresh lemon juice.

3. For my own family, who prefer smooth applesauce instead of chunky, I pour this mixture into a food processor and pulse until it is creamy.

You and your family will love this recipe :-)

What to do With a Pumpkin?

What to Do With a Pumpkin:

You may see the darling little pumpkins at the store called pie or sugar pumpkins. These can of course be carved and added to your normal pumpkin motif to create size and height variation, but they are also delicious! It is so easy to roast and use a pumpkin! Preheat the oven to 400 degrees and line a baking sheet with aluminum foil or parchment paper for easy clean up. Cut the top off your pumpkin like you would when carving it and then cut the pumpkin in half, remove the seeds (save-see note below or roast them for yesterday's FOOD IDEA). Drizzle the interior flesh with olive oil and season with salt and pepper, and if you want, I like to use a little curry powder. If you are using the pumpkin for a sweet dish, don"t use the salt or pepper and you can add things like nutmeg or cinnamon. Place the pumpkin cut side down on the lined baking sheet and roast for about 35-45 min. or until the skin is so soft that it sinks in a bit and the flesh is tender enough to easily pierce with a fork. When it is done, let it cool for a while and the skin will peel right off in large chinks. You are left with gorgeous soft pumpkin! You can cut it up and eat as is, or puree it for sauces, pies, or breads. Last night I pureed it in the food processor with some heavy cream, then sauteed it with a bit of garlic and olive oil for a fantastic pumpkin cream pasta sauce. Let your imagination run and try roasted pumpkin tonight!

Autumn In A Jar-

There is no image- just a recipe I got a few years ago that I wanted to share. I don't recall where I got it from but it is wonderful to snack on:-)

Autumn in a jar: Preheat oven to 375 degrees. Combine one cup raw pumpkin seeds and one tablespoon extra virgin olive oil on a rimmed baking sheet. Season with coarse salt, and a dash of cinnamon to combine. Toss to coat evenly. Spread in a single layer and toast, turning half way through, until golden colored- about 8 minutes. Place toasted pumpkin seeds, 1/2 cup large unsweetened coconut flakes, 1/2 cup whole almonds (toasted is possible), 1/2 cup dried cranberries, and 1/4 cup candied ginger (cut into 1/4 inch pieces) , and if you want- 1 cup of either chocolate or butterscotch chips, into a bowl. Mix to combine. Divide into jars, containers, or bags. it will keep at room temperature for up to two weeks. Makes about 3 1/2 cups.

IRISH BEEF STOUT STEW:
Make a large batch of irish Beef Stout Stew, freeze half and then you have a quick dinner for a night later in the week.Recipe: Martha Stewart Everyday Food, Issue 56, pp. 70. From the 'Freeze It' section.
Ingredients:
4lbs. beef chuck cut into 1 1/2 inch cubes
1/4 all-purpose flour
2 cans (6oz each) tomato paste
2 1/2 lbs new potatoes- scrubbed
2 medium onions cut into one inch pieces
2 cans (14.5 ounces each) of reduced sodium beef broth
1 can (14.9 ounces) Irish stout beer
10 garlic cloves- sliced
coarse salt and ground pepper
2 boxes (10 ounces each) frozen peas- thawed
-I added 8 ounces corn, 4 ounces green beans, and 8 ounces carrots, as well.

Preheat oven to 350 degrees. In a 5 quart dutch oven or heavy pot, toss beef with flour; stir in tomato paste. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper. Cove and bring to a boil over medium heat, stirring occasionally.
Transfer pot to oven and cook covered until meat is fork tender (about 2 1/2 -3 hours). Stir in peas and any other frozen veggies you added. Season again with salt and pepper.

Serves 10.
You can freeze half for another quick meal. It keep in the freezer for up to three months. )Of you can wait that long to eat it again...;-)

Doughnut Muffins

Hello again everyone! I am so ready for fall food! This is not necessarily a fall food but I had to make some yesterday for Brett because he had to bring breakfast to his office and he begged me to make these. They are simple and oh so yummy so I thought I would share. I didn't take pictures last night but they are so simple you shouldn't need them. Enjoy!

1/3 C. canola oil
1/2 C. sugar
1 egg
1/2 C. milk
1 1/2 C. flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 C. butter, melted
1/2 C. sugar + 1 1/2 tsp. cinnamon

Preheat over to 400 degrees. Cream oil, sugar, and egg. Sift together flour, baking powder, salt, and nutmeg and add to creamed mixture alternately with milk. Turn into greased muffin tin and bake 20-25 min. Immediately remove from tins. Roll in melted butter (or I prefer to brush with a pastry brush) and then roll in cinnamon sugar (or as I prefer, sprinkle it evenly from a spoon so that your mixture lasts longer without butter clumping it up,) EAT!!!!

Easy breezy spring dishes

So, for those of you who know me, you know that I am a total 'bake from scratch' person. However-when life gets exceptionally insane(like right now we are moving in a week) I indulge on short cuts. These two dishes are so simple that I feel dumb for posting them, but they are too tasty not to share. I can't stop making them!

Lemon Curd Tarts with Almond Swiss Meringue:

-Store bought pie crust( I kind of choke admitting this, but I really love Trader Joe's pie crust.)
-one jar (or two of making in a pie tin) Lemon
curd (I use Trader Joe's but any will do
especially homemade.)
- 4 large egg whites
-1 cup sugar
- pinch of salt
- 1 drop pure almond extract

* Bake pie crust according to package directions in a large pie tin or in ramekins as I used. I like to blind bake(using cheesecloth encased beans to weigh down crust and keep it from bubbling up) until the crust is golden to ensure even cooking. Take them out and let them cool for about fifteen minutes. Fill each tart or pie with the curd.

To make meringue: preheat oven to 350 degrees
* In a heatproof bowl with an electric mixer, combine egg whites, sugar, salt, and almond extract. Set bowl over pan of gently simmering water. Whisk constantly until sugar has dissolved and the whites are hot to the touch (3-5 min.) Using a spatula, scrape down sides of the bowl. Attach bowl to the mixer or use your good old fashion hand held electric mixer and mix on medium speed for about two minutes. Raise to high speed and beat until stiff, glossy peaks form (about 6 min.) Spoon meringue over the tarts/pie. Bake the meringue until lightly browned on the tops (about two min. or so- you have to watch it carefully). Let cool and then stuff your face :-)


Roasted Carrots and Shallots:
(seriously, snappy but soooooo yummy!)

-one bunch of whole carrots (or any cut)
-two shallots
-olive oil
-dried or fresh thyme
-salt and pepper

*Take the carrots, chop however you want.
Thinly slice shallots and mix with carrots on a
baking sheet. Drizzle with olive oil, crumble
thyme and sprinkle with salt and pepper.
Roast at 400 degrees for about 30-35 min.
Pairs well with any meat dish as well as mixed
in with couscous or bulgar.

Bain taitneamh as do bheile! (Irish for- Enjoy the food!)

This is a bit late but better late than never, right? My family is Irish on both sides and so St.Patrick's Day is HUGE for my family! Now that I live out of state from my Irish relatives, I make the feast on my own but I love to do it! This year we had my in-law side of the family down to CA for St.Patty's and this is what I served up: Corned Beef, cabbage, carrots, and 'pratties'(aka potatoes)/ Champ/ Irish soda bread/ 'bangers'(aka sausages)/ Irish cheese tray with Waterford crackers/ and for dessert, Celtic Apple crumble. Most of these are easy to make and come from family recipes and also my favorite Irish cookbook: Irish Heritage Cookbook, By Margaret M. Johnson. Here is the recipe for the family favorite soda bread:
-4 cups all purpose flour
-1 tsp. baking soda
-1 tsp. cream of tartar
-1 tsp. salt
-1/4 cup superfine sugar
-2 cups buttermilk
-optional: raisins, currants, etc.

Preheat oven to 425 degrees. Lightly grease a 9-inch round cake pan, 9-by-5 inch loaf pan, or my favorite- a pie tin.
Sift flour, baking soda, salt, cream of tartar, together in large bowl. Stir in sugar. Make a well in center, add buttermilk, and with your FINGERS(as in tradition), work milk into flour until a soft, biscuit-like dough is formed. Do not over mix. Turn into pan and bake for 10 min. Reduce heat to 400 degrees and bake until bread is golden brown and firm to touch, about 30-45 min. Will sound hollow if tapped on top. Best served (of course) with Irish Kerrygold Butter. Go Mbeanni Dia duit!