the ultimate irish lunch

I love meals that appear when you are absolutely sure you don't have anything to eat. A lonely leek here, leftover buttermilk there...et voila. This soup is deliciously simple and flavorful--just leeks, potatoes and garlic, really. A good, homemade broth can make all the difference. If you've never made your own, it's time you do.
Probably the best thing about this meal is the appearance of fresh bread after a mere 45 minutes. The soda bread comes together in a snap, and after the soup is made you can pull it out of the oven to enjoy. For those who have never enjoyed irish soda bread, it's sort of like the bread version of a scone. You can substitute whole wheat flour at a three to one ratio if you'd like.
Now to what must be glaringly obvious...potatoes, irish bread, green soup. Yes, this is probably the unintentionally best-timed post I have ever made....happy st. patrick's day!


potato leek soup

5 medium potatoes, peeled and cubed
2 leeks
3 garlic cloves, finely chopped
2-3 tbsp olive oil
chicken or veggie broth, pref. homemade
salt
pepper

Cut leeks in half lengthwise, then slice fairly thin. Rinse in bowl of cold water. Dry leeks, then saute them in olive oil over med. high heat. When they begin to soften, add the garlic. After a couple minutes, before garlic browns, add the potatoes and chicken broth to cover. Simmer until potatoes are tender, 15-25 minutes.
Transfer mixture to blender, and puree completely. Add broth to desired thickness, season with salt and pepper.



irish soda bread *
3 3/4 cups unbleached all purpose flour
1 tsp salt
1 tsp baking soda
2 cups buttermilk

Preheat oven to 450°F. Mix dry ingredients in large bowl.Make a well in the dry ingredients and pour in 1 1/2 cups of buttermilk. Stir, adding more buttermilk if needed; the dough should be soft, but not wet or sticky.
Turn the dough out onto a floured surface and knead just enough to bring the dough together. Turn it over and pat it into a round loaf about 1 1/2 inches high.
Place on a baking sheet and cut a cross into the top of the loaf with a knife. Cut fairly deeply into the bread, being sure to cut all the way to the edges; this helps the bread to rise properly.
Bake for 15 minutes, then lower the temperature to 400°F and bake for another 30 minutes or until done. To test, tap the bread on the bottom. It will sound hollow when done.

*from the art of simple food, by alice waters

leek pizza

It's funny how altering something just a bit can change its character entirely.
I'm not even including a recipe with this post, because it seems almost identical to a previous one. But I will tell you how I made it, because it was just heavenly. When my husband and I took our first bite, we just kind of looked at each other. I was secretly lamenting the smallish size of the pizza, and I'm sure he probably was just enjoying the party in his mouth. Typical.
The pairing of grilled green onions and romesco sauce is a classic one, so when both show up in your fridge, you take action. In this case, I used the pizza dough recipe from Bottega restaurant in Birmingham. The romesco sauce had a little more heat to it than the one I previously posted, which is easily accomplished by throwing in a couple more dried peppers. To make the pizza, I just cut the leeks, washed and dried them, then tossed them in olive oil, salt and pepper. Then I threw them under the broiler until they were all soft, and some were turning crispy dark brown. Then all you have to do is spread the romesco on the dough, add the leeks, then dollop with some goat cheese (which, ideally, you have combined with some seasoning and chives). Bake on high heat and die! (because it's so good, not because of some horrible kitchen accident.)

vegetarian chili

Slow-cookers are a bit perplexing. If they were as great as some of their hard-core fans claimed, surely they would have taken over the world by now, right? The truth is, they do have their downsides. As far as easily replaceable appliances go, they are rather large. There's the whole lifting the top issue, too- removing the lid adds hours to cooking time, and for taste and touch cooks like me this can be maddening.
But there are times when you just have the urge to dump your dinner ingredients and run. In this scenario, the slow cooker becomes your somewhat unsophisticated home chef. He knows the basics, the rudimentary yet satisfying home-style foods that can be just what you want. Just give him some time and space, and come back to something entirely different than what you left.
This is a chili that I adapted from an internet recipe. The barley transforms into something reminiscent of ground beef, making the bean stew oh so luscious and hearty. We ate it straight up the night I "made" it, then froze leftovers which were later reincarnated in the form of a chili cheese tofu dog.

vegetarian chili

* 1 onion, chopped
* 3 cloves garlic, minced
* 1 1/2 c. beans, dried (i used black, kidney, and garbanzo)
* 28 oz. tomatoes, diced
* 1 c. corn, fresh or frozen
* 1 c. barley
* 4 c. water
* 3 tbsp. chili powder
* 1 tbsp. cumin
* 1 jalapeño, diced
* 1 tsp. coriander
* 1 tsp. unsweetened chocolate powder
* Cayenne, to taste
* Salt, to taste
* Fresh ground pepper, to taste
* Grated cheddar or pepper jack cheese (optional)

The night before you want to eat, boil a cup and a half of dried beans in water for 5 minutes. Drain the water. Soak the beans in water overnight, discarding the soak water once during that time and again when you finish soaking.

(If you are using canned beans, just start the morning of the day you want to eat chili and drain and rinse your beans.)

The morning of the day you want chili for dinner, combine all ingredients except for salt, pepper, and cheese in a crock pot. Set the crock pot on low and cook for at least 7 hours. When you get back, taste your chili and adjust spices, salt, and pepper as necessary.

Serve with grated cheese.

bread pudding a la snickers

Bread pudding has been going around here like an epidemic.
Both of my parents made it over Valentine's Day weekend, so Chip and I enjoyed a few leftover snatches of cold white chocolate berry bread pudding and a cocoa powder version. Needless to say, that only whet my appetite for the real thing, fresh out of the oven.
A fortuitous trip to Nashville left me with a lovely loaf of quickly staling brioche that needed to be dealt with. It was the perfect opportunity to not only create a deluxe bread pudding, but to get this long-hibernating obsession with the Snickers flavor profile out of my head.
I wasn't sure about the insertion of nuts into a bread pudding; usually I side more along the mushy/melty side (i.e. raisins, chocolate chips, etc). However, their crunch was quite delightful. The singularly most luscious custard I have ever had is adapted from a Joy of Cooking recipe, and topped with the dulce de leche it gets sent into orbit. This dessert is pretty amazing.

bread pudding a la snickers

loaf of brioche, cut into small cubes
1 c heavy cream
3/4 c sugar
1/8 tsp salt
12 oz bittersweet chocolate
2 egg
2 egg yolks
2 c whole milk
1 tbsp vanilla
1/2 cup salted or honey roasted peanuts
1/2 cup bittersweet chocolate chips
1/2 cup caramel sauce

Bring the cream, sugar and salt to a boil. Remove from heat and add the chocolate, letting it sit for a few minutes, then whisking until smooth.
Whisk together the eggs, yolks, milk, and vanilla. Whisk in the chocolate, then stir in the bread cubes. Let them stand for about 2 hours, for maximum deliciousness, stirring occasionally. Stir in chocolate chips and peanuts.
Preheat oven to 325, butter a 2 qt baking dish, and bake in a water bath until firm, about 55 minutes. Let cool a bit, then drizzle with warm caramel sauce.


caramel sauce

2 tbsp water
1/2 c sugar
1/2 stick butter, cut into pieces
1/4 cup cream
1/2 tsp vanilla
pinch of salt

In a saucepan stir sugar and water over medium high heat until clear. On high heat, boil the syrup, covered, 2 minutes. Uncover and continue to boil until syrup begins to darken around the edges. Stir until it turns a deep amber color. Remove from heat and add butter, stirring, then cream, stirring, then vanilla and salt.
Refrigerate any leftovers.

meyer lemons, preserved

I suppose preserved lemons have never really struck you as a necessary pantry item.
Well, I'm here to tell you that they are.
And when you consider that the especially sweet, perfumey Meyer lemon peaks between November and January, the urgency mounts.
A preserved lemon is essentially a lemon that becomes lusciously soft and salty after going through a brine and being packed in its own juices.
These take about 10 minutes to cure, and they last a whole year in your fridge. That's a year of being able to pull out a tender strip of Meyer lemon peel to dice and toss into whatever your heart desires. Possibilities? Couscous, croque monsieur, fish...the possibilities are endless, really. The pulp of the fruit can be a bit salty, but in certain cases it is perfect when smushed against a sieve to extract that lemony goodness. If you need convincing, come over and I'll share some of my stash...one tiny burst of lemony flavor will have you packing your own.



preserved lemons

10 Meyer lemons
2/3 cup coarse salt
olive oil


Blanch 6 lemons in boiling water for 5 minutes. Cut lemons into 4 slices and half to make 8 wedges. Discard any seeds. Toss with salt in a bowl and pack into jar.

Squeeze enough juice from remaining lemons to cover lemons and cover jar with lid. Let stand at room temperature, shaking gently once a day, 5 days. Add oil to cover completely and chill. They'll keep for a year!

dyi ricotta

I am in the fortunate situation to have lots of milk laying around in my fridge. Way too much to drink. I used to cope with this by making yogurt, but that usually meant pulling out the machine, procuring either a storebought yogurt or some live cultures, and waiting. I usually ended up with more yogurt than I could eat. Then we were back to wasteful square one.

Then walked in this lovely ricotta* revelation. Easy to make at home with ingredients on hand. AND-this is key- worth making even if you must purchase a half-gallon of milk. The possibilities are endless with delicious homemade cheese. Of course, that's only if you can stop yourself from spooning it all straight up. Since a half-gallon only yields 1 1/2 cups, you might seriously consider doubling the recipe if you have plans to actually use this amazing cheese for something other than instant gratification.




fresh ricotta

8 cups whole milk
1 tsp salt
3 tbsp lemon juice

Line a colander with four layers of cheesecloth. Bring milk and salt to simmer over med. high heat. Stir in lemon juice and let simmer until curds form, 1 to 2 minutes.

Using a slotted spoon, transfer curds from pan to cloth. Let drain only one minute. Transfer curds to bowl and cover and chill until cold, about three hours.

You can make this up to two days ahead. Yield is 1 1/2 cups of ricotta.
*bon appetit 2009

golden beet salad

Lately I've been on a salad kick. Not green salads, mind you, but wonderfully diverse salads, usually based upon the basic formula of grain + veggie + dressing + delicious extras. These building blocks are pretty foolproof, at least in my vegetable-loving opinion. In this case, it has resulted in an amazing (and gorgeous) beet salad, whose earthy flavor is highlighted by the acidity of the sherry vinegar. And we all know that beet+nut+cheese is a win-win situation.
The other good thing about these salads is they are good warmish, coldish, or at room temperature. So enjoy, whenever. Make it ahead. Go on a picnic. You get the idea.

golden beet salad

2 large yellow beets
1 1/2 cups cooked brown rice
1/2 cup toasted pine nuts
4 oz. goat cheese, crumbled
1/3 c olive oil
2 tbsp sherry vinegar
1 tbsp diced shallot
salt
pepper

Boil beets in water until tender.
Meanwhile, whisk olive oil, and vinegar in small bowl. Add shallots and salt and pepper to taste, whisk until combined.
Let beets cool a while in the cooking liquid. Slip off skins and chop. Toss with rice, nuts, cheese and dressing. Add pepper to taste.