Irish Seafood Stew

                               

                                     Irish Seafood Stew

Fisherman’s Stew consists of fresh seafood mixed with amazing herbs and spices. Pair it with a nice Irish Whiskey on the side – you can’t go wrong!  The recipe is pretty simple and easy to prepare. You basically create a delicious broth, throw in the seafood and serve hot with a side of crusty bread. 

Ingredients:

1 cup crushed tomatoes, or fresh chopped tomatoes
2 cups fish stock
¼ teaspoon red chili flakes
2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, thinly sliced
½ very thinly sliced fennel bulb (must be fresh!!)
½ cup white wine
¼ cup chopped parsley
8 ounces firm white fish, halibut or sea bass, cut into 1.5-inch cubes
8 peeled and deveined raw shrimp
8 ounces cleaned, ready to cook calamari
12 muscles, scrubbed clean
12 clams, scrubbed clean
Salt to taste
Crusty bread on the side (great for dipping!)

Directions:
Combine tomatoes, red pepper flakes and water into a medium sized bowl. Pour all into a blender or food processor- blend until smooth. Set aside.

Cut white fish into 1 ½ chunks to match the other seafoods size. Set aside. Clean all other seafood and set aside.

Melt butter and olive oil in a large pot on medium heat.

Add in sliced fennel, garlic and salt. Cook and stir until the garlic takes on color – about 1 minute. Stir in white wine. Let it simmer until reduced by about half – 2 to 3 minutes.

Combine tomato puree and white wine mixture. Bring to a boil. Continue to boil until fennel is tender – 2 to 3 minutes. Taste and add seasonings as needed.

Stir in parsley, white fish, shrimp and calamari. Then add in clams and mussels. Cover, increase heat to high and cook until clam and mussel shells open. White fish, shrimp and calamari should be opaque in

color – about 5 minutes of cooking.

You’re done! Pour into serving bowls, add some chunky bread on the side and pour yourself an Irish Whiskey.

Roasted Orange, Maple, And Fennel Seed Glazed Parsnips And Carrots

Roasted Orange, Maple, And Fennel 

Seed Glazed Parsnips And Carrots

 Pro tip:  Adding a glaze at the final roasting time is the best way to ensure perfectly tender veggies and a gloriously glossy finish, (without burning the glaze).  You can us maple syrup, honey or agave.

Ingredients:

500 grams Parsnips or one pound

1 kg carrots or two pounds

1 1/2 tablespoon olive oil

2 tablespoon maple syrup

1 orange, scrubbed and zested, then juiced of 1/2 of the orange

1 1/2 teaspoons fennel seed

Directions:

Preheat oven to 180 C or  350 F.

Cut the parsnips and carrots into planks of like size and arrange on a baking sheet.  Toss in the oil and season, then roast for 30 minutes or until just tender.

Meanwhile, in a large bowl mix together the remaining ingredients.  When the vegetables are ready to toss through the glaze and cook for a further 10-15 minutes, until glossy and slightly burnished.    

Serves 6 to 8

Leftovers?  Try using with making  "Roasted Vegetables & Taleggio Focaccia Pugilese".  Recipe follows tomorrow.

Beef Bourguignon ~ Vegetarian

Beef Bourguignon  ~  Vegetarian  

Ingredients
2 tablespoons olive oil
2 pounds mixed mushrooms (such as cremini, oyster and  

     shiitake), trimmed, quartered and sliced thin
3 tablespoons unsalted butter
3 medium carrots, cut on the bias into 1-inch pieces 

    (about 8 ounces)
3 small parsnips, cut on the bias into 1-inch pieces 

    (about 8 ounces)
1 large onion, thinly sliced
2 tablespoons tomato paste
2 teaspoons fresh thyme leaves (about 6 sprigs)
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 cup dry red wine (such as Pinot Noir)
2 cups vegetable or mushroom broth
2 bay leaves
2 tablespoons all-purpose flour
Wide egg noodles, for serving
Chopped fresh parsley, for serving

Directions:
Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is very hot and shimmering, add half the mushrooms in an even layer and cook, undisturbed, until the undersides are well browned, 3 to 4 minutes. Stir the mushrooms and continue to cook until just tender, about 3 minutes more. Remove to a plate with a slotted spoon. Add the remaining 1 tablespoon olive oil and remaining mushrooms. Repeat the same method of browning the mushrooms and remove to the same plate.

Melt 2 tablespoons of the butter in the same pot, then add the carrots, parsnip and onion. Cook, stirring occasionally, until the onions are translucent and the parsnips start to brown in spots, about 6 minutes. Stir in the tomato paste, thyme, garlic, 1 teaspoon of salt and several grinds of black pepper. Cook until the garlic is tender and the tomato paste turns brick red, about 2 minutes more. Stir in the wine, then simmer until reduced by half, 2 to 3 minutes. 

Return the mushrooms to the pot and stir in the broth, bay leaves, a good pinch of salt and a couple grinds of black pepper. Bring to a boil, then reduce the heat to medium low and simmer uncovered until the mushrooms are very tender and the sauce has reduced slightly, 20 to 25 minutes. 

Meanwhile, stir together the flour and remaining 1 tablespoon butter in a small bowl until a thick paste forms. Stir the flour mixture into the sauce until completely absorbed, then continue to simmer until the sauce has thickened to a gravy-like consistency, about 10 minutes. Discard the bay leaves. Taste and adjust the seasoning with more salt and pepper. Serve over wide egg noodles with a sprinkle of chopped parsley.

Parsnip and Potato Pancake

Parsnip and Potato Pancake

This makes an excellent side dish or serve it topped with  

very thinly sliced smoked ham for lunch, or as an appetizer.

Ingredients:

3 large parsnips, peeled 
2 Yukon Gold potatoes peeled, cut into quarters,  lengthwise
¼ cup (50 mL) chopped parsley
2 tsp (10 mL) kosher salt 
2 tsp (10 mL) ground cumin 
Freshly ground pepper
2 tbsp (25 mL) olive oil
2 tbsp (25 mL) unsalted butter

Directions:

Using a food processor with a coarse grater blade or a box grater, grate the parsnips. Place them in a large bowl. Grate the potatoes, then tip them onto a clean cotton towel or paper towels and blot any excess moisture, add to the parsnips in the bowl. (You should have about 8 cups/2 L of grated vegetables). Add the chopped parsley, salt, cumin and lots of freshly ground pepper and mix well.

In a large 10-inch (25-cm) nonstick frying pan, heat half the oil and the butter over medium heat. Add the parsnip-potato mixture and spread out to form an even layer in the frying pan, patting down gently. Lower the heat to medium-low and cover with a lid. Cook for 20 minutes, lifting the lid several times and wiping off the moisture that has accumulated on the underside.

Loosen the edges of the pancake with a spatula and shake the pan to loosen the bottom. Place a flat baking sheet over the pan, and using oven mitts hold the baking sheet and pan together and flip them over in one quick movement so the pancake falls onto the sheet.

Add the remaining oil and butter to the pan and then slide the pancake back into the pan, browned-side up, and cook uncovered for another 15 minutes. (If the pancake cracks when landing on the baking sheet or sliding into the pan just flatten or reform it using a spatula.)

Slide the cooked pancake onto a board. Wait a few minutes, then cut it into wedges and serve.

Serves 4 to 6

 

Roast Squash Soup With Stilton Toasts

                                                      

Roast Squash Soup With Stilton Toasts

A bowl of this glorious autumn-hued soup is an impressive way to kick off any fall dinner. Parsnips are the secret ingredient in the best chicken soups, and they play a similar role here, lending nuanced flavor.

Ingredients:

1 large butternut squash, about 2 1/2 lbs (1.13 kg)
1 tbsp (15 mL) olive oil
3 parsnips, about 10 oz (285 g) total
4 cups (1 L) chicken broth (approx.), divided
1/2 tsp (2 mL) dried leaf thyme, crumbled
1/2 tsp (2 mL) salt
Stilton Toasts (recipe follows)

Directions:

Preheat oven to 375­°F (191­°C).

Slice squash in quarters lengthwise. Place on a baking sheet. Scrape out and discard pulp and seeds. Rub cut surfaces with oil. Trim and peel parsnips. Slice in half lengthwise. Rub with oil. Tightly wrap in foil. Set beside squash. Roast for 1 hour.

Slice any dark brown areas from parsnips and discard. Place parsnips and 1/2 cup (125 mL) broth in a food processor. Whirl until coarsely puréed. Remove skin and any dark areas from squash. Add squash, thyme, salt and another 1/2 cup (125 mL) broth to the food processor. Pulse, then whirl until as smooth as you like. Whirl in as much remaining broth as the container will hold.

Turn into a saucepan and stir in any remaining broth. If soup is thicker than you like, thin with more broth or water. Taste and add salt, if needed. Heat and serve with Stilton Toasts, either floating them on the soup or serving them on the side. Soup can be refrigerated for 3 days or frozen.

Makes about 8 cups (2 L)

STILTON TOASTS

Cut eight 1/3-inch (8-mm) thick slices from a baguette. Toast on a baking sheet in a 450°F (232°C) oven until lightly golden. Crumble enough Stilton or creamy blue cheese to measure 3/4 cup (175 mL). Place in a bowl and add 2 tbsp (30 mL) melted butter. Mash with a fork (mixture will not be smooth). Place a scant tablespoon (15 mL) on each toast. Use a fork to spread over slices, right to edges. Place on a baking sheet. Just before serving, place under broiler, watching closely, until cheese just starts to melt, about 2 minutes.

Roasted Apple And Parsnip Soup

Ingredients for 6 Portions:
2 lbs parsnips, peeled, cut into 1/2-inch sticks

2 green apples, peeled, cut in thick slices
2 tablespoons olive oil
Salt to taste

Directions:
Place parsnip and apple slices on foil lined try and toss well with oil and salt to make sure they are well coated.  

Roast in 450*F oven for approximately 30 minutes to caramelize. 

Note: a diced yellow onion could be added to the roasted vegetables. I didn’t want this too sweet, so I tried without one, and it was amazing, but I'll try the next batch with that addition.

When vegetables are caramelized, place in a soup pot with: 

1 russet potato, peeled, cut in 8 pieces

6 cups chicken broth (or combo with water)

Cook vegetables in chicken broth until soft or done.  Add cream and cayenne, use immersion blender.  If fibrous, strain.

1/2 cup heavy cream

pinch of cayenne

- Garnish with croutons, crumbled blue cheese, and chives

Besides being a delicious and comforting winter meal, this roasted apple and parsnip soup is great for honing your seasoning skills. With its mild, earthy, slightly sweet, gently aromatic flavor, it’s the perfect vehicle for tasting the effects of salt on food. 

NOTE When you make this, salt the vegetables when you roast them, but then wait until the soup is done before adding any more. Once the soup is finished, and you’ve achieved your desired texture, then taste and add salt, a pinch at a time. As you do, take a minute in between samples, along with a sip of water, and you’ll really notice how small additions of salt amplify the flavors. Continue until it sings. 

I chose blue cheese croutons for the garnish was their sharp, salty finish, and it was a beautiful combination. 

Crispy Bluetons  Blue Cheese Croutons

Ingredients for 8 portions Blue Cheese Croutons:

1/2 loaf fresh or day old french or Italian bread (try to use something not already dry and hard)

5-6 tbsp hot melted unsalted butter

2-3 ounces strong blue cheese, placed in freezer until firm

Directions:
*bake at 350 F. until browned and crisp. 

We only use three ingredients here, which is why this works so well. Try to resist the temptation to add salt, pepper, or other spices, as the blue cheese will provide all the punch you need. We’re going for pure blue cheese flavor in a buttery, crunchy package, and anything else would just get in the way. 

Another tip here is to use bread that’s not too stale. I find that dry bread makes a crispy-hard crouton; verses fresher bread, which has more crispy-brittle texture. You can file that one under theories I can’t prove, but don’t need to. 

The type of blue cheese really doesn’t matter to the technique, but the sharper, and more intense the flavor, the better. Like I always say, you're the boss, so use whatever you like.

I guessed at some amounts below, but you don’t need those, since this is simply as much butter and cheese as you feel comfortable with. I hope you give these blue cheese croutons a try soon. Enjoy!

Short Rib Stew

Short Rib Stew

Ingredients

3 1/2 pounds boneless beef short ribs, cut into 1 1/2-inch pieces 

1/4 cup all-purpose flour 

3 tablespoons extra-virgin olive oil

2 cups dry red wine 

3 cups veal or chicken stock 

6 carrots, cut into 1/2-inch dice 

1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch dice 

3 medium parsnips, peeled and cut into 1/2-inch dice 

1 large onion, cut into 1-inch dice 

1/2 pound cremini mushrooms, quartered 

1 tablespoon thyme leaves, chopped 

8 sage leaves, coarsely chopped 

Kosher salt and freshly ground pepper 

Directions:

In a large bowl, toss the short ribs with the flour. In a large enameled cast-iron casserole, heat the oil. Working in batches, cook the short ribs over moderately high heat until browned all over, about 6 minutes per batch. Discard the oil.

Return the meat and any juices to the casserole. Add the wine and boil until reduced by half, 8 minutes. Add the stock and bring to a simmer. Cover and cook over low heat until the meat is tender, 2 hours

Skim any fat from the stew. Stir in the carrots, potatoes, parsnips, onion, mushrooms, thyme and sage. Cover and simmer over low heat until the vegetables are tender, about 35 minutes. Season with salt and pepper and serve.

Suggested Pairing  Juicy, berry-rich Shiraz.

Smashed Root Vegetables

Ingredients:
1 pound sweet potatoes, cut into 1-inch pieces
1 pound parsnips, cut into ½-inch pieces
8 ounces celery root, cut into ½-inch pieces
1 clove garlic, smashed
½ teaspoon kosher salt
2 tablespoons extra virgin olive oil
2 large shallots, sliced into thin rings
2 tablespoons fresh rosemary leaves (from about 2 sprigs)
Freshly ground black pepper, for serving 

Instructions:
Add the sweet potatoes, parsnips, celery root, and garlic to a large pot and fill with cold water to cover by 1 inch. Place over high heat and let come to a boil. Reduce the heat to medium and simmer until the vegetables are very tender, 15 to 20 minutes. Scoop out and reserve 1 cup of the cooking liquid before you drain the vegetables. 

Return the vegetables to the pot and mash with a potato masher. Add ½ cup of the cooking liquid and the salt and mash together. Add more of the liquid, if necessary, for desired consistency. Spoon the vegetables into a serving bowl. 

In a small skillet, heat the oil over medium heat. Add the shallots and cook, stirring, until caramelized, 3 to 4 minutes. Add the rosemary and cook until crisp, about 45 seconds more. Scatter over the vegetables and top with pepper. 

Mildly Curried Split Pea Soup

This recipe comes from a favorite Canadian site LCBO. The soup has a mild taste of the flavor of India. I have yet to experience a failure with any recipe from this site that I have tried. If split pea soup is a favorite of yours, I encourage you to give this recipe a try.

Mildly Curried Split Pea Soup

2 tablespoons vegetable oil

1 1/2 cups chopped onions

2 teaspoons freshly grated ginger

2 teaspoons chopped garlic

1 tablespoon mild Indian curry paste

1/2 teaspoon cracked fennel seeds

1 cup yellow split peas, rinsed

6 cups chicken stock or water

1 teaspoon tumeric

***

Garnish

1/2 cup diced carrot

1/2 cup diced parsnips

1 tablespoon vegetable oil

1/2 teaspoon garam masala

Salt and freshly ground pepper

*

Directions:
Heat vegetable oil in pot over medium heat. Add onions and saute for 4 minutes or until softened. Add ginger, garlic, curry paste and fennel seeds and saute one minute or until fragrant. Add split peas and saute another minute, then add stock and tumeric and bring to a boil. Simmer gently over low heat for 1 hour or until split peas are soft. Transfer soup to a blender (or use a stick blender) and process until smooth. Reheat when needed.

*

Preheat oven to 400F.

*

Toss carrots and parsnips with vegetable oil and garam masala and season with salt and pepper to taste. Place on a baking sheet and roast for 10 minutes or until vegetables are tender and slightly caramelized. Set aside.

*

Divide soup between 4 bowls and garnish with caramelized vegetables.