Category Archives: ST. PATRICK’S DAY RECIPES

BAKED RED POTATOES WITH ROASTED GARLIC SAUCE

Although I have served my husband quite a few potato dishes over the years, and you should know potatoes are not really his favorite starch, he seems to actually enjoy them when they are fixed this way. I found this recipe in my current favorite food magazine – Cooking Light. And while I am on the subject of food magazines, I might as well tell you how I feel about most of them. Although there is still something wonderfully cozy about sitting down with a nice cup of coffee and reading the latest issues of my favorite magazines, Cooking Light is the only magazine I am currently receiving. I used to subscribe to several cooking magazines that I’m sure if I were to name them, you would know them well. But a few years ago I realized that I really didn’t care if there was a particularly amazing new restaurant in Phoenix that served Cuban food. Or a fabulous new way of combining radicchio and peanut butter. All I truly wanted from my favorite magazines were great recipes for fantastic dishes that I could prepare at home with confidence. For a couple of years before I actually got up the nerve to cancel several of my decades long subscriptions (we had been partners in the kitchen for so long, it was like getting a divorce), I was truly beginning to wonder if any of the magazine staff had actually prepared or tasted the recipes they were publishing! The ingredient lists were beginning to look so outrageous, I seriously had my doubts. Plus I was beginning to question who the editors and writers considered to be their reader base? Certainly their offerings were no longer directed toward an audience filled with the likes of me! I simply was not sophisticated enough nor was my palate refined enough to adequately appreciate the recipes these publications now had to offer. It took me awhile, but I finally came to the conclusion that I was better off reading informative blogs and getting ideas and down to earth recipes off the Internet. But enough diatribe about the current state of most cooking magazines (as I see it) and back to these potatoes. (When I get started, sometimes I just can’t stop until I tell you more than you ever wanted to know about how I feel on a given subject! Sorry about that!) So knowing that I can get terribly passionate about a subject, I’m going to tell you that these potatoes are absolutely marvelous. The roasted garlic sauce simply lifts the humble potato from ordinary to extraordinary. Thanks again Cooking Light.

  • 8 medium sized red potatoes, wash, dried, and cut in quarters
  • 4 tsp. extra virgin olive oil, divided
  • 3 large garlic cloves, unpeeled
  • 3/4 tsp. kosher salt, divided
  • freshly ground black pepper
  • 2 T. minced fresh chives, or 1 T. dried
  • 1 T. white wine vinegar
  • 1 tsp. Dijon mustard

Place the quartered potatoes on a rimmed baking dish just large enough that the potato pieces don’t touch. Add the unpeeled garlic cloves, 2 tsp. of the olive oil, ½ teaspoon of the salt, and pepper. Toss to coat. Bake in a pre-heated 400 degree oven for about 30 minutes, or until golden brown and tender. Stir the potatoes once during the baking time. Remove from the oven and prepare the sauce. Squeeze garlic cloves (be careful they are hot!) to extract pulp into a small bowl and mush with a fork. Add the remaining 2 teaspoons of olive oil, ¼ teaspoon salt, a little pepper, chives, vinegar, and mustard; whisk until well blended. Pour over the how potatoes, toss to coat, and serve immediately.

 

CHAMP (MASHED POTATOES WITH GREEN ONIONS)

Since this recipe is part of my St. Patrick’s Day food series, I felt duty bound to tell you a little bit about the history of the infamous solanum tuberosum. According to a potato article written by Linda Stradley of What’s Cooking America, “The potato was carried from South America to Italy and England about 1585, to Belgium and Germany by 1587, to Austria about 1588, and to France around 1600. Wherever the potato was introduced, it was considered weird, poisonous, and downright evil. In France and elsewhere, the potato was accused of causing not only leprosy, but syphilis, narcosis, scrofula, early death, sterility, rampant sexuality, and of destroying the soil where it grew. There was so much opposition to the potato that an edict was made in the town of Besancon, France stating: “In view of the fact that the potato is a pernicious substance whose use can cause leprosy, it is hereby forbidden, under pain of fine, to cultivate it.” In 1589, Sir Walter Raleigh, British explorer and historian known for his expeditions to the Americas, first brought potatoes to Ireland and planted them at his estate in Myrtle Grove, Youghal, (near Cork), Ireland. Legend has it that he made a gift of the potato plant to Queen Elizabeth I (1533-1603). The local gentry were invited to a royal banquet featuring the potato in every course. Unfortunately, the cooks were uneducated in the matter of potatoes, tossed out the lumpy-looking tubers and brought to the royal table a dish of boiled stems and leaves (which are poisonous), which promptly made everyone deathly ill. The potatoes were then banned from court.” (All I can say to that is thank God France eventually came to its senses.  After all, where would French haute cuisine be without pommes frites? Or McDonalds for that matter!)

So now that we know the historical roots of the potato in Ireland (and elsewhere in Europe), let’s continue with Ireland’s current use of the simple potato. (And yes I know I skipped over one of the most devastating times in Irish history by omitting any reference to the Great Potato Famine (1845-49), but it is simply too sad to even mention in an otherwise light hearted blog.) Potatoes, especially when they are mashed, are high on the list of Irelands favorite method of preparing this lovely tuber. In some cases, kale or cabbage is mixed with the mashed potatoes (Colcannon). My personal favorite is called Champ. Champ is simply creamy mashed potatoes laced with plenty of green onions. Yum! A little story about me when I was a very young child.  According to my mom, at the ripe old age of two or so, given the choice between a bowl of ice cream or a green onion, I would invariably choose the green onion. And at about the same age, and because of my passion for them, my parents nicknamed me Patti “mashed potatoes” Merz (my maiden name). So, do you think it any wonder that I find Champ to be absolutely delicious? Feel free to bet your last penny whistle on that one!

  • 2 lbs. gold or red potatoes, peeled or unpeeled, cut into same size pieces
  • kosher salt
  • 1 c. whole milk (or part half and half)
  • 3/4 c. thinly sliced green onions
  • 6 T. butter, divided
  • freshly ground black pepper
  • fresh chives, opt. garnish

Place potatoes in a large covered pan. Cover with water and bring to a boil. Add a liberal amount of kosher salt, cover, reduce heat and cook until tender. Meanwhile, pour milk into a small saucepan, add green onions and simmer together for 4-5 minutes. Add 4 tablespoons of the butter and remove from heat. Stir in a few grinds of pepper. When potatoes are tender, drain and mash them together with the milk and butter mixture. Adjust seasoning and serve immediately topped with the remaining 2 tablespoons butter and garnished with chives. Great with corned beef or anytime a creamy, rich, decadent side dish is required.

COLESLAW

OLYMPUS DIGITAL CAMERA

There is something truly pathetic about a restaurant that normally serves fairly decent fare that apparently can’t prepare decent coleslaw. I mean really, how hard is it to make truly flavorful coleslaw?  I tell you, it’s just sick and wrong!  First of all, good coleslaw is a treat. It’s crunchy, savory, (sometimes a little sweet), easy to prepare, economical, nutritious, fairly low in calories, full of dietary fiber, and colorful. Good grief, what more could anyone want in a salad? So why do so many restaurants treat it as a “throw away” food?   (My definition of something that appears on my plate at a restaurant seemingly just to fill up space.) Well darn it, if most restaurants can’t (or won’t) serve a lovely coleslaw I’m going to make it my mission to right this terrible injustice! I’m going to teach you how to make coleslaw at home! (And please excuse me if you are already a devotee of coleslaw and have been making it for your family for years. I hate to preach to the choir, but sometimes the choir just has to close its metaphorical ears when a subject is of such importance!) And I know, some restaurants do make good coleslaw, but you have to admit, they are rare. And this is the part that really shreds my cabbage; there are people out there who haven’t even had the benefit of tasting a truly delicious coleslaw. They don’t even know what they’re missing! How unfair is that? So then, why would anyone who hasn’t experienced good coleslaw in a restaurant or at someone else’s home even want to make coleslaw for their family?  Like I said, sick and wrong! So if you are one of those unlucky souls who haven’t as yet come to appreciate coleslaw, I am especially excited to share this recipe with you. And trust me there are lots of wonderful recipes for coleslaw on the Internet and in cookbooks. Just give coleslaw a try. If this one isn’t right for you, don’t stop looking.  Keep trying until you find that perfect one.

  • 3 T. mayonnaise
  • 1 ½ tsp. sugar
  • ½ tsp. celery seeds
  • 1 ½ tsp. cider vinegar
  • ¼ tsp. kosher salt
  • freshly grounds black pepper
  • 2 T. finely chopped red or green pepper
  • 1 small stalk celery, finely chopped
  • 1 large carrot, grated
  • red and/or green cabbage, shredded

Whisk together the mayonnaise, sugar, celery seeds, cider vinegar, salt, and a couple grinds of pepper in a salad bowl. Stir in chopped pepper, celery, carrot, and enough shredded cabbage to make a total of 4 cups. Refrigerate until ready to serve. (And I know at first glance the recipe doesn’t appear to make enough dressing to coat all the veggies. It does. They are just not swimming in dressing.)

FRIED CABBAGE WITH BACON

It seems to me that cabbage doesn’t always receive the respect it deserves. In a way, it’s kind of a misunderstood vegetable. Cabbage, to be enjoyed to its fullest potential, needs to be co-mingled with other ingredients. (Just like some people live happier lives surrounded by the people they love, cabbage isn’t quite complete without its buddies either.)  So when I was thinking about different ways to prepare this lovely member of the family Crucifers, my mind naturally turned to the best way I know to get people (including children) to happily eat cabbage. Just like two people who are absolutely meant for each other, like Mr. C. and me for example, there are ingredients that fall into the same category. The marriage of bacon and cabbage is a fine example of another perfect pairing. (Of course with bacon and cabbage you need to add a little salt and pepper, whereas with Mr. C. and me it comes naturally given our ages! Sigh.) On that happy note, and without further ado, I offer you this ever so easy and delicious cabbage recipe.

  • 6 slices lean bacon, chopped (I really like to use pepper bacon)
  • 1 head green cabbage, thinly sliced
  • kosher salt
  • freshly ground black pepper

In a large frying pan, fry bacon until very crisp. Remove bacon from pan. Drain off all but about 1 tablespoon of the grease, being careful not to remove the little crispy bits. Add sliced cabbage and stir fry for about 4-5 minutes or until cabbage is crisp tender. Add the cooked bacon and season with salt and pepper to taste. Serve hot. Note: Fried Cabbage with Bacon is fabulous food to prepare when camping. Bacon lasts very well in a cooler and cabbage lasts for days without refrigeration.

SPICY BAKED CORNED BEEF

OLYMPUS DIGITAL CAMERA

Since St. Patrick’s Day is fast approaching, I thought I would do a little mini-series on food we think of as typical St. Patrick’s Day fare. But first, a few interesting tidbits about St. Patrick and St. Patrick’s Day.  First of all, St. Patrick is the patron saint of Ireland. St. Patrick’s Day is observed by the Irish on March 17th to commemorate the day Maewyn Succat (given the name Patrick upon becoming a priest) died.  And although St. Patrick’s Day is not a legal holiday in the United States, it is nonetheless widely recognized and celebrated.  Secular observations of the day include the wearing of the green, parades, parties, and the copious consumption of alcohol. St. Patrick’s Day has been celebrated on the North American continent since the late eighteenth century.  After considering these facts, I just had to ask myself, how in the name of salt brine and pickling spices, did corned beef come to be associated with St. Patrick’s Day? (Of course the food aspect of the holiday would interest me the most!) Well, according to Wikipedia (my favorite source of all things possibly true), corned beef and cabbage isn’t even considered an Irish national dish. The connection with Saint Patrick’s Day originated only as a part of the Irish-American culture. In Ireland, the closest traditional dish is Bacon (more akin to Canadian-style bacon or ham) and Beans. Corned beef and cabbage only became popular in the United States after Irish immigrants living in the northeast used corned beef instead of bacon in the dish. (This substitution was likely due to the low cost of corned beef in the late 19th century.) New England Boiled Dinner (NEBD), prepared by boiling corned beef, cabbage, and vegetables such as carrots, turnips, and potatoes together in water, is still popular today especially in New England and parts of Atlantic Canada. Not to disparage the ever so popular St. Patrick’s Day traditional NEBD, but, I would like to help you notch it up a bit by adding a different spin to some of the main ingredients. (Just the term “boiled dinner” is enough to put me off my feed!)  So, I am going to offer up a couple of alternative corned beef recipes for your consideration, plus some recipes for delicious sides, salads, bread, and maybe even a couple of desserts. Erin Go Bragh!

  • 1 medium sized corned beef brisket (4-5 lbs.)
  • cabbage wedges, opt.
  • carrot pieces, opt.

Corned Beef Rub:

  • 2 T. packed brown sugar
  • 1 tsp. dry mustard
  • freshly ground black pepper
  • ½ tsp. ground nutmeg
  • ½ tsp. ground ginger
  • ½ tsp. ground cloves
  • 1/8 tsp. cayenne pepper

Glaze:

  • ¼ c. packed brown sugar
  • 2 T. soy sauce
  • 1 T. Dijon mustard
  • ½ cayenne pepper
  • ½ tsp. dry mustard
  • ½ tsp. ground ginger

Combine Rub ingredients. Set aside. Remove as much fat and connective tissue on brisket as possible. Place brisket in a large covered Dutch oven. Massage rub into brisket. Pour 2 cups of water into the pan being careful not to pour it over the beef or the rub will wash off. (If corned beef came with a little package of pickling spices, you can add them too.) Cover tightly with lid and bake in a pre-heated 350 degree oven for 1 hour. After 1 hour, remove brisket from pan and discard liquid. Return meat to pan, add 2 cups fresh water, and cover. Bake another hour. After second hour, drain and replace water again. At this point, add cabbage and carrots, if desired. Cover and bake another hour. Meanwhile whisk glaze ingredients together. Remove brisket from oven. Pour off liquid and remove vegetables to a microwave safe container. Brush glaze on meat. Return to oven uncovered for 10-15 minutes. Remove from oven and let rest before thinly slicing. Reheat veggies before serving. Note: This way of cooking corned beef results in a very flavorful tightly grained meat. In a couple of days I will be posting my friend Jim’s corned beef recipe which produces a more traditional soft grained meat. Both ways of preparing corned beef are delicious and I am delighted to be able to share them with you. Both are wonderful in Reuben Sandwiches; another recipe to come later this month.

Another way to serve this corned beef is to eliminate the glaze portion of the recipe and serve the sliced corned beef with a Horseradish-Mustard Sauce. (top picture)

  • 1 c. sour cream
  • 2 T. prepared creamy horseradish
  • 2 T. Dijon mustard
  • 1 tsp. freshly squeezed lemon juice
  • pinch kosher salt
  • freshly ground black pepper

Whisk together and store in the refrigerator.

 

 

 

 

 

 

 

GRASSHOPPER BROWNIES

OLYMPUS DIGITAL CAMERA

Since it is Valentine’s Day (ahhhhhh) I thought I would share something sweet with you today. (Actually I consider Valentine’s Day and Mother’s Day to be Hallmark holidays. Father’s Day too, but that doesn’t affect me! I have always felt that if my husband and children choose to only tell me how wonderful I am one day a year through the means of a $2.95 card, I might as well pack my bags. I mean really, what about the other 364 days in the year? Once a year being told that you are loved by the people at Hallmark is just not enough for me personally! Whew – got that out of my system. And yes, I know that makes me kind of a spoil sport, but I am willing to accept the title if it gets my point across. In other words, show those you love how much they mean to you each and every day of the year.) Now where was I? Oh yes, something sweet to share with you.

I have been making these brownies for over 10 years. They are rich and decadent and everything about them screams I LOVE YOU! I mean truly, who could even begin to imagine they were not loved with a big old bite of one of these brownies in their mouth. So if you want to help your loved ones feel cherished every day of the year, (and not just on special occasions), make them something good to eat. It doesn’t even have to be one of these brownies, although that’s not a bad idea! It can be as fancy as a special pasta that they like, or as simple as a beautifully ripe pear. As long as whatever you set before them is delivered with love, your family and friends are always going to know how important they are to you.   Happy Valentine’s Day my friends.

Brownie:

  • 1/2 c. butter, room temperature
  • 1 c. sugar
  • 1 c. flour
  • 4 eggs, room temperature
  • 1 ½ c. chocolate ice cream syrup (Hershey’s is perfect)

Filling:

  •  ½ c. butter, room temperature
  • 2 c. powdered sugar (or more as needed to reach desired consistency)
  • 2 T. green crème de menthe*   

Glaze:

  • 6 T. butter
  • 6 oz. (1 c. chocolate chips)

**Brownie: Cream butter and sugar; add flour, eggs, and chocolate ice cream syrup. Beat until completely blended. Pour batter into a lightly buttered 9×13-inch pan and bake in a pre-heated 350 degree oven for 30 minutes. Let cool completely. Filling: Cream butter together with powdered sugar and *crème de menthe. Spread filling on cooled brownie. Let frosting set up for at least 15 minutes. Glaze: Melt butter in a small saucepan. Remove from heat and add chocolate chips. Let sit for about a minute; stir until chips are completely melted. Gently smooth glaze over mint filling layer. Glaze will flow very easily and when cool will have a glossy appearance. Carefully cover the pan with plastic wrap (don’t let the wrap touch the glaze); refrigerate for at least an hour. Cut into bars and store in the refrigerator. Can be served cold or at room temperature.

*If you only own white crème de menthe, add 3 drops green food coloring. If you don’t happen to own either green or white crème de menthe, or don’t happen to want to use liqueur in your brownies or purchase a whole bottle of liqueur for just one recipe (I do this all the time and it drives Mr. C. crazy), add 3 drops green food coloring and ½ teaspoon peppermint extract. (I use Trader Joe’s Organic Peppermint Extract.)  And by-the-way, if you happen to have a great recipe for a dessert that uses Banana Liqueur, please send it my way. Mr. C. would be ever so pleased.

**If you don’t have a lot of time to prepare the “brownie” part of this recipe, you can cheat like I do sometimes and use a brownie mix. I love the Ghirardelli Triple Chocolate Brownie Mix that Costco carries.

 

 

REFRIGERATOR MASHED POTATOES

So, you might be asking yourself, what the lowly potato, and one made into such a non-gourmet dish as “mashed potatoes” could possibly be doing on the Chez Carr Cuisine blog? After all, isn’t this a blog about fine food, entertaining and “the good life”? Well first of all, let me begin to address your concerns by stating unequivocally, that I love potatoes! And without the ever so comfortable and delectable potato, especially when it is mashed, I’m not so sure my life would be half so good. Now don’t get me wrong. We don’t eat potatoes every day. In fact, they are not Mr. Cs favorite starch. But when I do serve them, especially mashed up with yummy additives, he enjoys them and I totally resemble that cartoon dog that floats in the air whenever he is given a dog bone (I think it was a dog bone). Whatever, you get the picture. I believe the term is rapture. And I guess while I am at it, I should go into full disclosure mode and clear up a misconception some of you might have about me. You may think I am a gourmet, but I am not. I was disqualified years ago when I went public about my passion for cheeseburgers. Not any cheeseburger you realize, but a really good cheeseburger with all the trimmings and a sauce that pulls all the wonderful flavors together. (If the saucy stuff isn’t dripping off my elbows by the time I am half way through the burger, then demerits are given and the maker is out of the will.) I take my cheeseburgers that seriously!  So am I the stuff from which gourmets are made, I think not. Are you going to find more recipes like this one on my blog, I think so!

  • 2-1/2 lbs. potatoes, cubed
  • 2 garlic cloves
  • kosher salt
  • 3-oz. cream cheese, room temperature
  • 1/2 c. sour cream
  • ¼ c. butter, room temperature, divided
  • 2 T. freeze-dried chives, plus more for garnish
  • freshly ground black pepper
  • milk

Place cubed potatoes, garlic, and about a tablespoon of salt in a saucepan and cover with water. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 20 minutes. Drain. Mash potatoes and garlic cloves together with cream cheese, sour cream, 2 tablespoons of the butter, chives, pepper, and enough milk to bring to desired consistency. Taste and add salt if required. Spoon potatoes into a buttered baking dish, dot with remaining 2 tablespoons butter, cover and refrigerate until ready to bake. Remove dish from refrigerator 30 minutes or so before you place, uncovered,  in a pre-heated 350 degree oven for 30-45 minutes,  or until heated through. Sprinkle with additional chives and serve immediately.

Note: I like to use a combination of red and yellow potatoes in this dish, and depending on how formal the occasion, I decide whether or not to peel the potatoes. (Actually, most of the time I leave the skins on). I like to get as many nutrients in my old body as I can. And potato skins are fairly replete with the same little devils as in the potatoes themselves.

Another Note: This is a great buffet dinner or holiday dish. It can be made well ahead of time, even the day before, and heated just before serving.