I hope you have a great weekend,
Janet :)
Clinton Kelly's Irish Potato and Leek Soup
Step 1
Extra Virgin Olive Oil
2 Leeks (washed and sliced)
1 Onion (diced)
2 stalks Celery (chopped)
1 clove Garlic (minced)
2 cups Milk
4 cups Chicken Stock
1 Bay Leaf
4 Yukon Gold Potatoes (peeled and cubed)
Salt and Freshly Ground Pepper
2 tablepsoons Fresh Parsley (chopped)
1/2 cup Half and Half
In a large stock pot, heat the oil over medium-high heat. Add the onion, leeks, celery, and garlic, and cook until all have softened and become fragrant, about 5 minutes. Add the stock, milk, bay leaf, and potatoes, and season with salt and pepper. Bring to a simmer. Cook until potatoes are tender, about 25 minutes. Stir in the parsley and half and half. Allow to cool slightly. In batches, puree in a blender
Step 2
4 slices Country Bread (toasted golden brown)
4 thin slices Irish Cheddar Cheese
To make croutons, preheat broiler and place cheese slices on toasted bread. Broil until cheese is melted and browned in spots, about 2 to 3 minutes
Step 3
1 cup Bacon (fried crisp and chopped into small pieces)
Serve soup with Irish Cheddar Croutons and sprinkled with bacon.
Michael Symon's Corned Beef and Noodles with Cabbage
Step 1
1 Lb Egg Noodles
Cook egg noodles to package directions
Step 2
1 tablespoon Butter
2 tablespoons Olive Oil
1 Yellow Onion (chopped)
1/2 Head Green Cabbage (sliced)
1 Lb Corned Beef (I believe already cooked)
Salt and Pepper
3 tablespoons Parsley
In a Dutch oven over medium high heat add 1 tablespoon butter and olive oil. Once butter has melted add onion and pinch of salt. Sweat onions for about 2 minutes. Add sliced cabbage to pot and add another pinch of salt. Put lid on pot and cook for another minute. Remove lid and add the beef with pepper, to taste. Add parsley and begin to combine ingredients
Step 3
1 tablespoon Butter
2 tablespoons Grain Mustard
Add remaining tablespoon of butter, noodles, and grain mustard and toss everything together, adding a little of the pasta water if needed. Serve immediately
Lemon Pudding Cakes- Don't forget dessert!
Batter:
1 cup unbleached all-purpose flour
2/3 cup sugar
3 tablespoons (3/4 ounce) Lemon Bits
2 tablespoons lemon powder
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons buttermilk powder
4 tablespoons melted butter
2 large eggs
1/3 cup milk
Sauce:
1-1/2 cups hot water
3 tablespoons butter
1 tablespoon cornstarch
1 tablespoon unbleached all-purpose flour
3 tablespoons lemon powder
1/2 cup sugar
Preheat oven to 350° F. Lightly grease six individual 1-cup ramekins
Cake:
Whisk together the flour, sugar, lemon bits, lemon juice powder, baking powder, salt and buttermilk powder. In a small bowl, whisk the melted butter with the eggs and milk. Stir the liquid ingredients into the dry ingredients. Scoop batter into the prepared bakers about half full
Sauce:
Heat the water and butter until the butter melts. Whisk together the cornstarch, flour, lemon juice powder, and sugar. Whisk the liquid ingredients into the dry until thoroughly combined
Assembly:
Slowly pour the sauce onto the batter, dividing it among the ramekins
Bake the cakes for 25 to 30 minutes, until they’re lightly browned and beginning to shrink away from the edges of the ramekins. Cool for 5 minutes before serving.
