Roast Beef Quesadillas
I am always looking for ways to use leftovers. Quesadillas are a tasty way to make use of yesterday’s home cooked chicken, beef or pork.
INGREDIENTS
17 Ounces Cooked Roast Beef (With Au Jus)
¾ Cup Chunky Salsa
1 ½ Cups Sliced Sweet & Hot Peppers
4 Ten Inch Flour Tortillas
¾ Cup Shredded Cheddar Cheese
Fresh Cilantro
In a large skillet combine the beef in its juices with the salsa and peppers. Cook over a medium heat for 10 minutes. Stir occasionally to break up the beef. In the meantime preheat your broiler. For the quesadillas, spoon some of the beef mixture on half of each tortilla. Fold the tortillas over the meat and then fold in quarters. Place the folded tortillas on a foil lined baking sheet. Sprinkle the cheese on each quesadilla. Broil for 1 minute. You want the cheese just to melt and the tortilla to begin to get crisp. Top with cilantro. Makes 4 servings.
Strawberry Jam
By adding the grated apple, which is a pectin packed fruit, it naturally jells the jam and gives it a pleasant tartness.
INGREDIENTS
1 Pound Strawberries
2/3 Cup Sugar
1 Peeled Granny Smith Apple
1 Tablespoon Fresh Lemon Juice
Hull and quarter the strawberries. You may use fresh or frozen (thaw before using). In a heavy skillet combine the strawberries and sugar. Grate the peeled apple and stir into the strawberry mixture. Cook over a medium low heat. Stir and break up the strawberries until the sugar dissolves. Simmer for 15 minutes until the jam has thickened. Stir in the lemon juice. Transfer to a bowl or jar and let cool. Cover and chill for 2 ½ hours until set. Keep chilled and serve within 2 weeks. Makes 1 ½ cups.
Strawberry & Rhubarb Compote
Strawberries & rhubarb were meant to be together. The sweet, juicy berries mellow the tart, slightly astringent rhubarb. While there is nothing wrong with the traditional pie, I decided to make a sweet, jam-like, easy compote that is perfect for serving over pound cake or any cake for that matter. You can also serve it topped with ice cream or stirred into yogurt or oatmeal. The compote will keep, covered and refrigerated, for up to one week.
INGREDIENTS
1 Pound Hulled & Chopped Strawberries (3 Cups)
1 Cup Sugar
1 Tablespoon Lemon Juice
1 Pound Sliced ¼ Inch Thick Rhubarb
¼ Teaspoon Kosher Salt
2 Tablespoons Water
In a medium size bowl, toss the strawberries with ½ cup sugar and lemon juice. Next, transfer the strawberry mixture to a small nonreactive pan. Bring to a simmer over a medium heat. Cook for 3 minutes and stir often. Remove the strawberries and place them into a small bowl. Set aside. Meanwhile, in another small pan over a medium low heat, combine the rhubarb and remaining sugar, salt and the water. Simmer for 6 minutes, stirring often, until the sugar is dissolved and the rhubarb is almost tender. Using a slotted spoon, transfer the rhubarb to the bowl with the strawberries and combine. Finally, transfer the strawberry & rhubarb mixture to a medium size pan and cook for 10 minutes over a medium low heat. Remove from the heat and transfer compote to a bowl and let cool for 45 minutes until the compote comes to room temperature. Serve over cake, ice cream, yogurt or oatmeal. Makes 4 cups.
Cream Cheese Pound Cake
This cake is moist, tender, golden brown and very velvety. It has all the richness and pure buttery flavor of classic pound cake, but with a delicate tang.
INGREDIENTS
3 Cups Cake Flour
1 Teaspoon Salt
4 Large Room Temperature Eggs
2 Room Temperature Egg Yolks
¼ Cup Milk
3 Teaspoons Vanilla Extract
3 Cups Sugar
24 Tablespoons Unsalted Butter (3 Sticks)
6 Ounces Softened Cream Cheese
Before you turn on the oven adjust the oven rack to the middle position. Preheat your oven to 300° F. Grease and flour 12 cup nonstick Bundt pan. In a medium size bowl, combine the flour and salt. In a 2 cup liquid measuring cup whisk the eggs, 2 yolks, milk and vanilla. In a separate large size bowl, beat together (by hand or with an electric mixer) the sugar, butter and cream cheese for 3 minutes until fluffy. Reduce the speed to low and very slowly add the egg mixture until incorporated. The batter may look slightly curdled. Add the flour mixture in 3 additions. Scrape down the bowl as needed. Give the batter a final stir by hand. Scrap the batter into a prepared pan and gently tap the pan on the counter to release air bubbles. Bake for 80 to 90 minutes. Rotate the pan halfway through baking. Remove from the oven and cool the cake in the pan on a wire rack for 15 minutes. Remove the cake from the pan and cool completely, for about 2 hours. Serve plain or topped with frosting or fruit. Serves 12
Saint Patrick’s Day Corned Beef & Cabbage
In the U.S. and Canada, consumption of corned beef is usually associated with Saint Patrick’s Day. Corned beef is not considered an Irish national dish and the connection with Saint Patrick’s Day specifically originates as part of Irish-American culture. In Ireland, the closest traditional dish is bacon and cabbage. The bacon is more like Canadian style bacon or ham. Corned beef and cabbage became popular in the U.S. after Irish immigrants in the northeast used corned beef instead of pork in the dish. This substitution was most likely due to the low cost of corned beef in the U.S. Corned beef was used as a substitute for bacon in the late 19th century. A similar dish is the New England boiled dinner which consisted of corned beef, cabbage and root vegetables such as carrots, turnip and potatoes which is popular in New England and parts of Atlantic Canada. Whoever you are and wherever you came from it is fun to make Corned Beef & Cabbage on Saint Patrick’s Day!
INGREDIENTS
1 ¾ Pounds Onions – Divided
2 ½ Pounds Carrots – Divided
6 Pounds Corned Beef Brisket
1 Cup Malt Vinegar
8 Ounces Stout Beer
1 Tablespoon Mustard Seed
1 Tablespoon Coriander Seed
½ Tablespoon Black Peppercorns
½ Tablespoon Dill Seed
½ Tablespoon Whole Allspice
2 Bay Leaves
3 Pounds Cabbage
2 ½ Pounds Small Red Potatoes
½ Cup Coarse Grain Mustard
½ Cup Dijon Mustard
Divide onions and carrots and chop enough to fill 1 cup of each, reserving the rest. In a heavy duty 4 gallon pot, place the corned beef, chopped onions, carrots, malt vinegar, stout beer, mustard seeds, coriander seeds, black peppercorns, dill seeds, whole allspice and bay leaves. Add enough water to cover the corned beef and stir to combine. Bring to a boil, cover and simmer for about 3 hours or until meat if fork tender. While the corned beef is cooking, cut the reserved onions into eight wedges and the carrots into 2 inch chunks. Slice each head of cabbage into 8 wedges. Add onions, carrots and red potatoes to the cooked corned beef, with the cabbage on top. Cover and return to a boil. Reduce heat and simmer for about 20 minutes or until potatoes and cabbage are fork tender.
To serve, cut corned beef against the grain into thin slices and accompany with the cooked vegetables. Dijon mustard and coarse grained mustard complement the corned beef as optional condiments. Serves 12
Irish Soda Bread
Irish Soda Bread is super easy to make in no time at all. You don’t have to wait for dough to rise which makes this recipe a nice little quick bread.
INGREDIENTS
3 ¾ Cups Unbleached Flour
½ Cup Sugar
4 Teaspoons Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Kosher Salt
¼ Pound Cold Unsalted Butter Cut Into Small Cubes
1 2/3 Cups Raisins
2 Teaspoons Caraway Seeds
3 Large Room Temperature Eggs
1 Cup Buttermilk
Preheat your oven to 400° F. Grease a 9×5 inch loaf pan. In a large size bowl whisk together the flour, sugar, baking powder, baking soda and salt. Cut in the butter until the mixture is the texture of fine meal. Stir in the raisins and caraway seeds. In a medium size bowl whisk two of the eggs to combine. Whisk in the buttermilk. Pour the buttermilk mixture into the dry ingredients. Stir until just combined. Put the dough on a floured work surface and pat into a loaf. Now pat into the prepared pan. Beat the last egg to a mix and brush the top of the loaf with it. Using a sharp knife cut a ¼ inch deep lengthwise slash down the middle of the loaf leaving 1 inch margin at either end. Bake the soda bread in the middle of the oven for 1 hour until well browned. Remove from the oven and let sit for 10 minutes. Turn the loaf out onto a rack and let cool. Serve warm or at room temperature. Makes one 9 inch soda bread.
Irish Cream Truffles
These Irish Cream Truffles are easy to make and worth every bite. They make a nice homemade gift or keep them for yourself.
INGREDIENTS
1 Cup Whipping Cream
1 Pound High Quality Real Bittersweet Chocolate Broken Into 1 Inch Pieces
4 Ounces High Quality Real Milk Chocolate Broken Into 1 Inch Pieces
2 Teaspoons Vanilla Extract
1/8 Teaspoon Salt
¼ Cups Butter
3 Tablespoons Irish Cream Liqueur
2/3 Cup Unsweetened Cocoa
In a 2 quart saucepan place the whipping cream, bittersweet chocolate and milk chocolate. Cook over a low heat for 4 minutes. Stir occasionally. Stir in the vanilla and salt. Remove from the heat and stir in the butter and Irish Cream Liqueur. When the butter has melted pour the truffle mixture into a medium size bowl. Cover and refrigerate for 4 hours. You want the mixture to be firm. Remove from the fridge and set on the counter for a few minutes. In a medium size shallow bowl sift the cocoa. With a tablespoon scoop out rounded tablespoonfuls of the chocolate mixture. Drop each one into the cocoa and roll to coat. Shape into balls and roll in the cocoa again. Gently place onto a tray and refrigerate them for 45 minutes until firm. Store refrigerated. Makes 36 truffles.
Irish Stew
I have been making Irish Stew for years. The worst stew that I have ever had was when I went to Stonehenge a few years ago. There was this food cart outside of Stonehenge and I was super hungry. It was cold outside and I needed something to warm my tummy. I plunked down my money and got a paper bowl full of I don’t know what. I honestly didn’t know that someone could make stew that bad. At any rate, here is my recipe for Irish Stew that I am sure that you will love.
INGREDIENTS
2 Tablespoons Butter
1 Pound Cubed Lamb
1 ½ Teaspoons Kosher Salt
½ Teaspoon Freshly Ground Pepper
2 Cups Peeled & Cubed Potatoes
1 Chopped Onion
1 Cup Diced Carrot
1 Diced Leek
4 Chopped Garlic Cloves
1 Cup Beer
1 Cup Tomato Juice
15 Ounces Beef Broth
1 Bay Leaf
1 Tablespoon Worcestershire Sauce
1 Tablespoon Thyme
Melt 1 tablespoon of butter in a large saucepan over a medium heat. Add the lamb and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Cook and stir for 7 minutes. Remove the meat to a plate and set aside. Melt the remaining 1 tablespoon of butter in the same pan. Add the potatoes, onion, leeks, carrots and garlic. Cook and stir for 5 minutes. Return the lamb to the pan and add the remaining salt, pepper and the other remaining ingredients. Continue to cook for 10 minutes until the stew comes to a boil. Reduce the heat to low. Put the lid on and cook for 2 hours. Ladle into bowls and serve hot. Serves 6
Shamrock Cut Out Cookies
On St. Patrick’s Day everyone is Irish! These cookies are so cute they just might bring you a wee bit o’ luck!
INGREDIENTS
1 Cup Softened Butter
3 Ounces Softened Cream Cheese
¾ Cup Sugar
1 Large Egg
1 ½ Teaspoon Vanilla Extract
3 Cups Unbleached Flour
Frosting:
2 ½ Cups Powdered Sugar
2 Tablespoons Water
1 Tablespoon Softened Butter
1 Tablespoon Light Corn Syrup
½ Teaspoon Vanilla Extract
2 Drops Green Food Coloring
In a large size bowl combine the butter, cream cheese, sugar, egg and vanilla. Beat at a medium speed for 2 minutes until creamy. Scrape the bowl often. Reduce the mixer speed to low and add the flour. Beat for 1 minute. Divide the dough in half and wrap each in plastic wrap and flatten slightly. Refrigerate for at least 2 hours because you want the dough to be firm. Preheat your oven to 375° F. Remove the dough from the fridge. Roll out the dough on a lightly floured surface one half at a time. Keep the remaining dough in the fridge. Roll out to ¼ inch thickness. Cut with a 2 ½ inch shamrock cookie cutter. Place 1 inch apart onto a parchment paper lined cookie sheet. Bake for 8 minutes or until the edges are very lightly browned. Remove from the oven and cool completely on wire racks. When cool frost. Makes 3 ½ dozen cookies.
Frosting: In a small size bowl combine the powdered sugar, water, 1 tablespoon butter, corn syrup and vanilla. Beat at a medium speed until the powdered sugar is moistened. Continue beating until the mixture is smooth. Add additional water if you need to. Tint with the food coloring and beat for 30 seconds. Frost the cooled cookies.
My Mother’s Goulash
A couple of weeks ago I had this primal craving for my mother’s goulash. I hadn’t had it for over 30 years, but was able to recreate it in no time. It really hit the spot! This goulash is more like what people think of as American Chop Suey that we all had in the grade school cafeteria. My mother made her goulash with elbow macaroni but I prefer mine with penne noodles.
INGREDIENTS
3 Cups Elbow Macaroni or Penne Pasta
3 Tablespoons Olive Oil
1 Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
2 Pounds Ground Sirloin
1 Large Chopped Onion
1 Seeded & Chopped Green Bell Pepper (Optional)
2 Chopped Celery Stalks
2 Tablespoons Tomato Paste
5 Minced Garlic Cloves
1 Teaspoon Red Pepper Flakes
29 Ounces Tomato Sauce
14 ½ Ounces Diced Tomatoes
1 Cup Water
1 Ounce Grated Parmesan Cheese
The trick to avoiding mushy macaroni is to undercook the pasta and then shock it in cold water. Then finish cooking in the sauce. Bring 4 quarts of water to a boil in a Dutch oven. Add the pasta and 1 tablespoon salt. Cook for 3 minutes. Drain and rinse the pasta with cold water. Yes, I do know that this is considered blasphemy by Italian cooks, but it works here. Drain again and then set aside. Heat 2 tablespoons of the olive oil in the now empty Dutch oven over a medium high heat just until smoking. Add the beef, 1 Teaspoon salt and ½ teaspoon freshly ground pepper and cook. Break up the pieces with your spoon until all of the liquid has evaporated and cook for 12 minutes. The meat should begin to sizzle. Transfer the meat to a bowl and set aside. Heat the remaining tablespoon of the olive oil in the once again empty Dutch oven over a medium high heat. Add the onion, bell pepper and celery. Cook, covered, stirring occasionally for 5 minutes. The vegetables should be soft. Add the tomato paste and cook for 2 minutes. Stir in the garlic and red pepper flakes and cook for another 30 seconds. Add the tomato sauce, tomatoes, water and cooked ground beef. Bring to a simmer and cook over a low heat for 20 minutes. Stir occasionally. Turn off the heat and stir in the pasta. Cover and let stand for 10 minutes. Stir in the Parmesan. Transfer to a serving dish. Serves 6
