The South-East Michigan Gluttony Society
Friends, Conversation, and Stupid Amounts of Food
Beef Stew With Stout Beef stew laced with stout is a perfect do-ahead Irish dish that stands up well to reheating. If cooked separately, the same potatoes boiled for the Corned Beef and Cabbage can be used with this as well. SEMGS found the recipe, as written, to be a bit on the bland side. Experimentation with this recipe is heartily encouraged. 2 tablespoons oil 2 pounds lean beef, cubed 2 to 3 large onions, sliced 1/4 cup flour 6 to 8 carrots, thickly sliced 1 head celery, thickly sliced 2 quarts beef stock 1 cup stout beer (such as Guinness) 1 teaspoon caraway seeds 1 tablespoon raisins 1 tablespoon tomato puree Salt, freshly ground black pepper 2 tablespoons chopped parsley Boiled potatoes Heat oil in heavy skillet. Add meat all at once and cook over high heat, stirring constantly, about 5 minutes or until lightly browned. Remove to large kettle or Dutch oven. Reduce heat and add onions to skillet and cook until soft but not browned, about 5 minutes. Add flour and stir to coat onions. Transfer onions to kettle with meat and add carrots, celery, stock, beer, caraway seeds, raisins, tomato puree and salt and pepper to taste. Cover and cook over medium-low heat 2 to 21/2 hours or until meat is tender. Correct seasonings. Transfer to serving dish and sprinkle with chopped parsley. Serve with boiled potatoes. Makes 6 servings. Note: Stew can be made a day ahead and reheated. Note: Analysis based on 6 servings without potatoes. Per serving: 466 calories; 19.7 g fat (6.2 g saturated fat; 38 percent calories from fat); 99 mg cholesterol; 726 mg sodium; 28.6 g carbohydrates. Beef Barley Soup The recipe that was used is unavailable at this time.
Herb Oatmeal Potato Bread 1/2 c mashed potato (fresh, leftover, or instant) 1 extra-large egg 4 Tbs butter, room temperature, OR vegetable oil 3/4 c water 3/4 tsp dried thyme, rosemary, oregano, or basil, OR a combination of some or all 2-1/2 c white flour 1/2 c quick cooking oats 1 tsp salt 1 Tbs sugar 1 Tbs yeast 2 Tbs sunflower seeds (optional) Toss everything but sunflower seeds and yeast into your handy, dandy bread machine and set for a regular baking cycle. Put yeast in the proper dispenser. Add sunflower seeds towards the end of the kneading cycle. If you don't have a bread machine, you're on your own.
Sheppard's Pie The recipe that was used is unavailable at this time. Charlotte's Sheppard's Pie This casserole "reheats beautifully," says Charlotte Pierson of Milan, who invented it several years ago. 5-6 large potatoes, peeled and cut up 1-1/2 pounds lean ground beef 1 small onion, chopped 1 15-ounce can mixed vegetables (drained) 1 10-3/4-ounce can cream of potato soup (undiluted) 1 small can sliced mushrooms (drained) Salt to taste Butter and milk to taste for making mashed potatoes 1-1 1/2 cups shredded cheese (colby or cheddar) Heat oven to 325 degrees. Peel and cut up potatoes. Place rinsed potatoes in large saucepan. Cover with water, salt to taste and boil until tender. While potatoes are cooking, brown ground beef and onion in large skillet. Remove from heat. Drain meat and onion mixture. Add mixed vegetables, soup and mushrooms. Mix gently. Place in ovenproof casserole dish. Mash potatoes with butter and milk (to taste). Spread evenly on top of meat mixture (be sure to spread potatoes to edges). Heat in 325-degree oven until bubbling at edges (about 20-25 minutes). Spread shredded cheese over top of warm mashed potatoes. Return to oven (about five to 10 minutes more) until cheese melts. Makes 8 to 9 servings.
Apple Sauce The recipe that was used is unavailable at this time. Tart Apple Sauce The recipe that was used is unavailable at this time.
Ginger Ginger Cake 3 c. flour 1/4 tsp baking soda 6 oz. candied ginger (3/4 c) 3-4 oz (3-4 in and 1 in thick) fresh ginger 8 oz. (2 sticks)unsalted butter 2 3/4 c. sugar 6 large eggs, separated 1 c. sour cream Preheat oven to 350. Butter 10 X 4 1/4 in angel food tube pan or bundt. Dust w/ flour. Shake out excess. Sift together flour, baking soda and set aside. Cut candied ginger into small pieces and set aside. Grate fresh ginger and set aside. Beat butter until soft. Gradually beat in fresh ginger and 2 1/4 c of the sugar. Beat in egg yolks. Gradually add dry ingredients in two additions alternately with sour cream in one addition. Stir is half candied ginger. Set aside. In small bowl, beat egg whites until they hold a soft shape. Gradually, add remaining 1/2 c sugar. Beat again until white hold peaks. In three additions, fold whites into batter; with first two additions fold only partially and with last addition, do not fold more than in necessary to incorporate whites. Turn into prepared pan and smooth top. Sprinkle reserved candied ginger on top. Bake for about 1 1/2 hrs until cake tester inserted in cake comes out clean. Cake will not rise to top of pan. Let cake cool 15 min. before turning out of pan.
Irish Whole-Wheat Soda Bread Traditionally, soda bread is baked over a peat fire in a three-legged iron pot that can be raised or lowered over the fire in the old-fashioned way. Soda bread is very different from any other bread you can find in the world. It's round, with a cross cut in the top, and it has a velvety texture, quite unlike yeast bread, and the most distinctive and delicious taste. Sliced paper thing and buttered, it is one of the best tea or breakfast breads I know, and it makes wonderful toast for any meal. -- From "Beard on Bread" by James Beard 3 c. whole-wheat flour 1 c. all-purpose flour 1 T. salt 1 t. baking soda 3/4 t. double-acting baking powder 1-1/2 to 2 c. buttermilk Combine the dry ingredients and mix thoroughly to distribute the soda and baking powder, then add enough buttermilk to make a soft dough, similar in quality to biscuit dough, but firm enough to hold its shape. Knead on a lightly floured board for 2 or 3 minutes, until quite smooth and valvety. Form into a round loaf and place in a well-buttered 8-inch cake pan or on a well-buttered cookie sheet. Cut a cross on the top of the loaf with a very sharp, floured knife. Bake in a preheated oven for 35 to 40 minutes, or until the loaf is nicely browned and sounds hollow when rapped with the knuckles. (The cross will have spread open, which is characteristic of soda bread.) Let the loaf cool before slicing very thin; soda bread must never be cut thick. Makes 1 round loaf. VARIATION For a white soda bread, use 4 cups all-purpose flour, preferably unbleached, and the same amounts of salt and baking powder called for in the master recipe, but decrease the taking soda to 3/4 teaspoon. Otherwise, the bread is prepared in exactly the same way as in the master recipe. Colcannon 6 medium potatoes (about 2 pounds) 1/2 small head green cabbage, shredded (about 3 cups) 6 scallions, with tops, chopped 1/4 cup water 1/8 teaspoon salt (for heated water) 1/3 to 1/2 cup milk 1/4 cup margarine or butter, softened 1 teaspoon salt Dash of pepper Margarine or butter Heat 1 inch salted water (1/2 teaspoon of salt to 1 cup water) to boiling. Add potatoes. Reduce heat. Cover and cook until tender, about 30 to 35 minutes; drain. Heat cabbage, scallions, water and 1/8 teaspoon salt to boiling; reduce heat. Cover and simmer until crisp-tender, 5 to 10 minutes. Drain. Mash potatoes until no lumps remain. Beat in milk in small amounts. Add 1/4 cup margarine or butter, 1 teaspoon salt and the pepper. Beat until potatoes are light and fluffy. Stir in cabbage and scallions. Dot with butter or margarine. Serves 6. Per serving: 192 calories; 8.5 g fat (5.2 g saturated fat; 39 percent calories from fat); 26.6 g carbohydrates; 23 mg cholesterol; 511 mg sodium. Boxty (Potato Griddle Cakes) 1/2 lb Raw potato 1/2 lb Mashed potato 1/2 lb Plain flour Milk 1 Egg Salt and pepper Grate raw potatoes and mix with the cooked mashed potatoes. Add salt, pepper and flour. Beat egg and add to mixture with just enough milk to make a batter that will drop from a spoon. Drop by tablespoonfuls onto a hot griddle or frying pan. Cook over a moderate heat for 3-4 minutes on each side. Serve with a tart apple sauce: or as part of an Ulster Fry, with fried bacon, fried sausage, fried eggs, fried black pudding, fried bread, fried soda bread ... An old poem says: Boxty on the griddle, boxty in the pan, if you can't make boxty, you'll never get a man. The accuracy of the poem is uncertain. Makes 8 servings. Apple Mash 1 lb Cooking apples 2 lb Potatoes 1 T Sugar 2 oz Butter Peel potatoes. Cook in salted, boiling water. Meanwhile peel, core, and slice apples. Place in a pot with a tablespoon of water, and the sugar. Cook until soft. When the potatoes are cooked, drain and mash thoroughly. Beat in the apples and butter. This mash goes particularly well with bacon, or fried herring. Many more recipes can be found in the Irish-recipes-we-did-not-have-time-for file.
"One cannot think well, love well, sleep well, if one has not dined well."
-- Virginia Woolf