A St. Patrick's Day Tale - Murphy's Final Hours

Happy St. Patrick's Day.

When it comes to story telling the Irish have golden tongues. With their lilting voices, the practiced phrasing of Irish story tellers can make the simplest of tales sing. Rather than bake for you, I thought I'd share one of my favorite Irish stories with you today. I lack the lilting brogue, so you'll have to use your imagination as you read the story of Murphy's Final Hours.

                                                      Picture a humble farmhouse.
                               In the bedroom lies Murphy the cobbler on his death bed.

                                  Father O’Malley has given the good man his last rites
                            and the room is quiet as he slips in and out of consciousness.

Then, a wonderful aroma of cinnamon and sugar wafts up beneath Murphy’s nostrils and enlivens him.
   The smell of Mrs. Murphy’s scones baking is so tempting, it makes the dying man sit upright in bed.

    With all of his remaining strength, Murphy pulls himself across the house into the kitchen and there, 
    piled high on the table  are mounds and mounds of perfect golden brown scones, hot from the oven. 

                           Murphy inhales deeply, as a beatific smile spreads across his face. 

With his last ounce of strength he approaches the table and with a shaking hand reaches for a scone…

                                   ‘WHAP!’, a wooden spoon comes down hard upon his hand.

                                      “Fook off! shouts Mrs. Murphy. Those are for the funeral!”

Two Classic Irish Desserts for St. Patrick's Day

Irish Apple Cake

From the kitchen of One Perfect Bite...Myrtle Allen, the legendary Irish cook from Ballymaloe House in County Cork, has said that homemade apple cakes are the most popular dessert in Ireland. Legend has it that St. Patrick planted apple trees 3000 years ago. While it is a lovely tale, it's far more likely that the Druids, who used the trees in their rituals, were the ones who first tended apple orchards in Ireland. The Irish took their apple trees seriously and there were laws that protected them from felling. Anyone who cut down a tree was subject to a financial penalty that included the surrender of five cows. I don't want to think about what happened to those who had no cows to surrender. It's important for you to know that no apple trees trees were harmed during the preparation of this dessert. The apple cake I'm sharing with you is a classic that is made throughout Ireland. It is simple and delicious and comes together quickly. The cake is traditionally made with ground cloves in a quantity that I think is excessive. When I make the cake, I replace the cloves with cinnamon or apple pie spice, both of which are more to my liking. This version of the cake is made with self-rising flour. If you prefer to use the all-purpose variety, you'll need to add 1-1/4 teaspoons baking powder and 1/4 teaspoon of salt for every cup of flour called for in the recipe. This is a very moist cake that is wonderful when it is served hot from the oven. The good news, however, stops there. The cake does not age well, and it gets soggy if it is allowed to sit too long. While the cake is traditionally served with unwhipped heavy cream, I prefer to serve it with a scoop of good vanilla ice cream. The cake is a nice way to finish to a traditional Irish meal. If you are looking for something different to serve for dessert on St.Patrick's Day, you might want to give this recipe a try. Here's how the cake is made.

It's St. Patrick's Day - Have a Laugh on Me

Two Irishmen, Patrick Murphy and Shawn O'Brian grew up together and were lifelong friends. But alas, Patrick developed cancer, and was dying. While on his deathbed, Patrick called to his buddy, Shawn, "O'Brian, come 'ere. I 'ave a request for ye." Shawn walked to his friend's bedside and kneels.

"Shawny ole boy, we've been friends all our lives, and now I'm leaving 'ere. I 'ave one last request fir ye to do."

O'Brian burst into tears, "Anything Patrick, anything ye wish. It's done."

"Well, under me bed is a box containing a bottle of the finest whiskey in all of Ireland. Bottled the year I was born it was. After I die, and they plant me in the ground, I want you to pour that fine whiskey over me grave so it might soak into me bones and I'll be able to enjoy it for all eternity."

O'Brian was overcome by the beauty and in the true Irish spirit of his friend's request, he asked, "Aye, tis a fine thing you ask of me, and I will pour the whiskey. But, might I strain it through me kidneys first?"

Three guys, one Irish, one English, and one Scottish, are out walking along the beach together one day. They come across a lantern and a Genie pops out of it. "I will give you each one wish, that's three wishes in total", says the Genie.

The Scottish guy says, "I am a fisherman, my Dad's a fisherman, his Dad was a fisherman and my son will be one too. I want all the oceans full of fish for all eternity." So, with a blink of the Genie's eye FOOM! the oceans were teaming with fish.

The Englishman was amazed, so he said, "I want a wall around England, protecting her, so that no one will get in for all eternity." Again, with a blink of the Genie's eye POOF! there was a huge wall around England.

The Irishman asks, "I'm very curious. Please tell me more about this wall." The Genie explains, "well, it's about 150 feet high, 50 feet thick, protecting England so that nothing can get in or out."

The Irishman says, "Fill it up with water."

An aging man lived alone in Ireland. His only son was in Long Kesh Prison, and he didn't know anyone who would spade up his potato garden. The old man wrote to his son about it, and received this reply, "For HEAVENS SAKE, don't dig up that garden, that's where I buried the GUNS!!!!!"

At 4 A.M. the next morning, a dozen British soldiers showed up and dug up the entire garden, but didn't find any guns. Confused, the man wrote to his son telling him what happened and asking him what to do next.

His son's reply was: "Just plant your potatoes."

A man stumbles up to the only other patron in a bar and asks if he could buy him a drink.
"Why of course," comes the reply.

The first man then asks: "Where are you from?"
"I'm from Ireland," replies the second man.

The first man responds: "You don't say, I'm from Ireland too! Let's have another round to Ireland."
"Of Course," replies the second man.

Curious, the first man then asks: "Where in Ireland are you from?"
"Dublin," comes the reply.
"I can't believe it," says the first man.
"I'm from Dublin too! Let's have another drink to Dublin."
"Of course," replies the second man.

Curiosity again strikes and the first man asks:
"What school did you go to?"
"Saint Mary's," replies the second man.
"I graduated in '62."
"This is unbelievable!" the first man says.
"I went to Saint Mary's and I graduated in '62, too!"

About that time in comes one of the regulars and sits down at the bar.
"What's been going on?" he asks the bartender.
"Nothing much," replies the bartender. "The O'Malley twins are drunk again."

Two Irishmen, Patrick and Michael, were adrift in a lifeboat following a dramatic escape from a burning freighter. While rummaging through the boat's provisions, Patrick stumbled across an old lamp. Secretly hoping that a genie would appear, he rubbed the lamp vigorously To the amazement of Patrick, a genie came forth. This particular genie, however, stated that he could only deliver one wish, not the standard three. Without giving much thought to the matter, Patrick blurted out, "Make the entire ocean into Guinness Beer!" The genie clapped his hands with a deafening crash, and immediately the entire sea turned into the finest brew ever sampled by mortals. Simultaneously, the genie vanished. Only the gentle lapping of Guinness on the hull broke the stillness as the two men considered their circumstances. Michael looked disgustedly at Patrick whose wish had been granted. After a long, tension-filled moment, he spoke: "Nice going Patrick! Now we're going to have to pee in the boat!

A Texan rancher comes to Ireland and meets a Kerry farmer.

The Texan says : "Takes me a whole day to drive from one side of my ranch to the other."

The Kerry farmer says: "Ah sure, I know, sir. We have tractors like that over here too."

An Irishman and an American were sitting in the bar at Shannon Airport.

"I've come to meet my brother," said the Irishman. "He's due to fly in from
America in an hour's time. It's his first trip home in forty years".

"Will you be able to recognize him?" asked the American.

"I'm sure I won't," said the Irishman, "after all, he's been away for a long time".

"I wonder if he'll recognize you?" said the American.

"Of course he will," said the Irishman. "Sure, an' I haven't been away at all".

His wife had been killed in an accident and the police were questioning Finnegan.
"Did she say anything before she died?" asked the sergeant.
"She spoke without interruption for about forty years," said the Irishman.

A young gentleman sitting at a bar with his pet pig asks for a couple of drinks. The confused bartender said no animals were allowed at the bar. The man proceeded to say "Ah, but this is a very special pig. Just last week there was a fire in the house and that pig came charging out of his pen into the house and woke us all up .Then a few days later my son fell into the pool and that pig was grazing out on the lawn, and he came running and jumped into the pool and saved my son. "Well " said the bartender "I guess this pig is very special so I'll get him a drink. By the way I noticed that he is missing one leg, what happened? " "Well said the young man, when you got a pig this good you don't eat him all at once !!!"

Mike lay dying on his bed when his wife Brigid came in to him and asked if there was anything he wanted.
Mike said "Brigid, what is that delicious smell coming from the kitchen?"
And Brigid replied "Oh Mike that is a ham I am baking ."
Mike thought, and said "Brigid, as my dying wish I would love to have some of that ham you're
cooking."
Then Brigid said "Oh Mike, I'm saving that for the wake !!"

Irish Butter Shortbread

                                          Eirinn go brách!

From the kitchen of One Perfect Bite...This very simple recipe makes a delicious shortbread. It's prepared with just three ingredients and when so few ingredients are used, they'd better all be good. The recipe comes from Rachel Gaffney, who is known to be an expert on shortbread, as well as all things Irish. You can find her blog, Rachel Gaffney's Real Ireland, here. She uses unsalted Irish butter to make the shortbread I'm featuring tonight. Irish butter is a European-style butter that has a higher butterfat content than the butter usually found in American kitchens. It has a richer, creamier texture because it is made from pasteurized fermented cream. Most of us use butter made from cream that is pasteurized but not fermented and that distinction explains the difference in flavor. A recipe such as this, relies on the extra flavor provided by the Irish butter. You'll be able to find the butter in most large supermarkets and specialty grocers. This shortbread is very easy to make and I've found it keeps well if stored in an air-tight container. It is wonderful to serve with afternoon tea or coffee and I really think you'll enjoy this buttery treat. The recipe requires no special instructions, so I am going to bite my Irish tongue and let it speak for itself. Here is how the shortbread is made.

Irish Butter Shortbread...from the kitchen of One Perfect Bite courtesy of Rachel Gaffney

Ingredients:
1 cup (2 sticks) Irish unsalted butter, room temperature
1/2 cup + 1 tablespoon sugar
2-1/2 cups all-purpose flour + flour for work surface

Directions:
1) Preheat oven to 300 degrees F. Line two baking sheets with parchment paper. Set aside.
2) Cream together butter and sugar in the bowl of an electric mixer fitted with a paddle attachment. With the mixer on low, slowly add flour. Continue mixing until dough comes together to form a ball.
3) Transfer dough to a lightly floured work surface and roll it out dough to about 1/4-inch thickness, dusting rolling pin with flour as necessary to prevent sticking. Using a 2 1/4-inch round, fluted cutter, cut out dough. Transfer to prepared baking sheet, spacing about 1 inch apart. Gather up any scraps, gently re-roll, and repeat cutting process. Take care not to overwork dough.
4) Transfer baking sheets to oven and bake until shortbread just begins to turn golden, about 30 minutes. Transfer cookies to a wire rack to cool. Yield: 3 to 4 dozen cookies.

Cook's Notes:

Due to its high fat content, Irish butter only needs a few minutes to come to room temperature. It is best when used 15 minutes after removing from the refrigerator.

Shortbread may be stored in an airtight container for up to 3 days.







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Black Stout and Irish Cream Cake

From thekitchen of One Perfect Bite...I had no expectations for this cake when I first saw the recipe, but I was asked to make it for a church supper we attended last year and I was really surprised at how very good it turned out to be. It was definitely a keeper, but the kind you put on the back burner and don't often think about. I, truthfully, had forgotten it completely until the Silver Fox asked me to make it for him again this year. The ingredients used to prepare the cake will forever mark it as a St.Patrick's Day dessert, but not the kind that originated in an Irish farmhouse kitchen. While it may not be sophisticated or particularly attractive, this cake is a crowd-pleaser. There's enough Guinness and Irish Cream in it to assure that any snakes left in Ireland are too inebriated to move. The cake is a three step affair, but none of the steps are time consuming or difficult to accomplish. There are, however, a couple of potential problems. It is very important to thoroughly spray and line the pans you use. The cake wants to stick and it will if your pans are not properly prepared. I also think the recipe makes way more glaze/ganache than is needed to finish the cake. Last year, I had more than half of it leftover, so I scaled back this year to more modest proportions. While I've kept the original proportions in the recipe that follows, I wanted you to be aware that you might be dealing with too much of a good thing. This cake is moist and rich and while you can't taste the stout, it deepens the chocolate flavor in the same way as the addition of espresso might. There is a lot of sugar in this cake and that assures that no overtone of bitterness from the stout can sneak through to your palate. I found this recipe at allrecipes.com and they have even provided a video to show you how the cake is made. You can view it here. I really like this cake and I think those of you who try it will thoroughly enjoy it. Here's how it's made.

Black Stout and Irish Cream Cake...from the kitchen of One Perfect Bite courtesy of allrecipes.com

Ingredients:
Cake
1 cup Irish stout beer
1 cup butter, cut into pieces
3/4 cup unsweetened cocoa powder
2 eggs
2/3 cup sour cream
2 cups all-purpose flour
2 cups white sugar
1-1/2 teaspoons baking soda
3/4 teaspoon salt
Filling
3 cups confectioners' sugar, or as needed
1/2 cup butter at room temperature
3 tablespoons Irish cream liqueur
Glaze
8 ounces bittersweet chocolate, coarsely
chopped
2/3 cup heavy cream
2 tablespoons butter at room temperature

Directions:
1) Preheat oven to 350 degrees F. Spray two 9-inch cake pans with cooking spray. Line bottom of each pan with parchment paper and spray again.
2) Pour stout into a saucepan, add butter, and bring to a simmer over medium-low heat. Remove pan from heat, and whisk in cocoa powder until mixture is smooth. Allow mixture to cool. Using an electric hand mixer, beat eggs and sour cream together in a bowl until smooth. Stir in stout mixture to make a smooth, thick liquid.
3) In a large bowl, mix together flour, sugar, baking soda, and salt. Pour stout mixture into flour mixture, and gently combine with a spatula. Pour batter into prepared pans.
4) Bake until cakes are set and a toothpick inserted into center of a cake comes out clean, about 30 minutes. Remove and let cool in pans for 5 minutes before inverting the cakes onto wire racks to finish cooling.
5) To make filling: Mix confectioners' sugar, butter, and Irish cream liqueur until mixture forms a smooth and spreadable frosting (add more sugar or liqueur as needed to create the desired consistency). Spread half of frosting on top of each cake.
6) To make glaze: Place chopped chocolate into a heatproof bowl. Bring cream to almost boiling in a small saucepan, and pour over chocolate. Add butter and stir mixture until chocolate melts and mixture is very smooth. Allow to cool until mixture is pourable but not thin or overly runny, about 10 to 15 minutes. Stack a cake gently on top of the other, frosted sides up, and carefully drizzle chocolate mixture over the cake, allowing decorative drips to run down the sides. Yield: 16 servings.






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Irish Wholemeal Biscuits

From the kitchen of One Perfect Bite...I love scones and biscuits and the happy confluence of Frugal Foodie Friday and St. Patrick's day give me the opportunity to feature this very old, very inexpensive recipe for Irish wholemeal scones. The wholemeal flour that is used in Ireland is more flavorful and nutty tasting than American whole wheat flour. I generally use stoneground whole wheat flour as a substitute, but truth be told, supermarket whole wheat flour works nearly as well. If you don't mind the shipping cost, you can purchase Irish wholemeal flour on the King Arthur site which you can find here. There is no denying that the Irish flour will make a biscuit with more substance and greater flavor, but sometimes we have to make do with what is available. These are very easy to make. They require no special equipment and you'll find you hands are a great stand-in for mixers and spoons. As with all biscuit recipes, it is important that you not overwork the dough as you combine ingredients. If you like your biscuits to have height, it is best to roll the dough to about an inch in thickness. These do not rise much and what you see going into the oven is pretty close to what you'll see when the biscuits come out. This is a nice recipe to have if you are planning a themed meal for St. Patrick's day. They may not be the best biscuits you've ever eaten, but they are ones that came out of the Irish farm kitchens that are remembered so fondly at this time of year. Here's how they are made.

Irish Wholemeal Biscuits...from the kitchen of One Perfect Bite inspired by generations of Irish grandmothers

Ingredients:
1 cup wholemeal/wholewheat flour *
1 cup all purpose flour
4 tablespoons cold butter
1 cup buttermilk
1/2 teaspoon baking soda
Pinch of salt
1 teaspoon sugar

Directions:
1) Preheat oven to 400 degrees F.
2) Place wholemeal flour in a mixing bowl. Sift in plain flour, salt and baking powder. Using hands mix well.
3) Rub in butter, using fingers, until it resembles fine breadcrumbs. Make a well in center and add enough milk to make a soft dough. Stir, once again using your hands.
4) Turn out onto a floured surface and gently knead. Roll out to a 1/2-inch thickness. Cut into wedges or cut into circles with a biscuit cutter. Place on a baking sheet that has been dusted with flour. Bake for about 20 minutes, and serve warm if possible with soups, stews or preserves. Yield: 12 biscuits.

Dingle Fish Pie

From the kitchen of One Perfect Bite...The name of this dish has been known to make an Irish eye or two smile. While there is no Dingle fish, there is a projecting land mass in Southwestern Ireland called the Dingle Peninsula. It juts into cold waters that teem with marine life and the surrounding hillsides support the crops and animals that have made the best of Irish cuisine so memorable. The National Geographic once designated the stunning peninsula the most beautiful place on earth, and over time it has drawn Viking hordes as well as Hollywood crews to its shores. The abundant charms of the peninsula have also spawned an influx of tourists who leave the area with memories of such Irish delights as the Dingle fish pie I'm featuring tonight. That name is actually a misnomer because this pie has no crust or potato topping. It is made with a variety of fish and shrimp that's napped with a reduction of wine and thick cream and finished with a blanket of fine Irish cheese. When properly cooked, the gratinee is scrumptious. It is also very easy to make and this recipe has the added benefit of being scaled to feed just two diners. I do, however, have two cautions to share with you. The first is very obvious - do not over cook the fish. The second is to use a firm, day old cooked potato that will not fall apart when it is tossed with the fish mixture. This is a meal you can have on the table in 30 minutes. It is also one that is suitable for guests if you double or triple the quantities recommended in the recipe. I hope those of you who observe meatless Monday or Lenten Fridays will give this dish a try. I really think you'll be pleased. Here is how my version of Dingle fish pie is made.

Dingle Fish Pie...from the kitchen of One Perfect Bite

Ingredients:
3 tablespoons olive oil
3 cloves garlic, minced
4 ounces cod, cut in shrimp-size pieces
4 ounces salmon, cut in shrimp-size pieces
4 ounces peeled and deveined shrimp
8 ounces (1 large) cooked day old boiling potato, peeled and cut in 1/2-inch dice
1/4 cup frozen small peas, thawed
1/4 cup dry white wine or vermouth
1/4 cup dry sherry wine
3/4 cup heavy cream
Salt & Pepper to taste
4 tablespoons shredded Cheddar cheese

Directions:
1) Heat olive oil in a large frying pan set over moderate heat. When it shimmers add garlic, cod, salmon and shrimp and saute just until fish whitens and shrimp begin to turn pink, about 3 minutes.
2) Add white wine and sherry and cook until nearly evaporated. Add cream, potatoes and peas and bring to a slow simmer. Cook until shrimp and fish are cone, about 3 minutes. Transfer to a gratin pan. Top with cheese and broil until cheese melts and is lightly brown, about 2 minutes. Serve immediately. Yield: 2 servings






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A Twofer - Braised Celery + Baked Parsnips Irish-Style

From the kitchen of One Perfect Bite...Save for potatoes, there are not a lot of vegetable recipes being offered for St. Patrick's Day this year. I've been saving these two for the holiday, because they are typically Irish side dishes and I thought they would both go well with the stout and cheddar meatloaf that I featured last week. They are nice recipes and among their many merits is the ease with which both dishes come together. I must admit, however, that I have a favorite between the two. I really like the braised celery and could make a meal of it with a side of rice if left to my own devices. The bacon imparts a lovely smoky flavor to the braising liquid and you can control just how tender you want the celery pieces to be. The dish will be crisp tender if you remove it from the oven at the half hour mark. If left to go another 10 minutes it will be soft and offer only the slightest of resistance when you bite into it. While the parsnips are tasty, I think they suffer from familiarity. That is a personal opinion and is not meant to be a reflection on the recipe I'm sharing with you tonight. I hope you'll give both these side dishes a try. I think you'll like them. Here is how they are made.

Braised Celery

Ingredients:
1 head celery, cleaned and cut crosswise into 1-inch pieces
1 medium onions, finely chopped
1 teaspoon fresh parsley leaves, chopped
2 slices bacon, finely chopped
1-1/4 cups low-sodium chicken broth, boiling
Salt and pepper
2 tablespoons butter, diced

Directions:
Preheat oven to 350 degrees F. Place celery pieces in a shallow casserole. Top with bacon and onions and sprinkle with parsley. .
Pour in stock and dot with diced butter. Cover casserole dish and bake for 30 to 45 minutes. Drain, reserving stock if desired. Transfer celery to a bowl and serve immediately. Yield: 4 servings.




Baked Parsnips Irish-Style

Ingredients:
2-1/2 pounds parsnips
1/4 cup butter
1/4 cup low-sodium chicken broth
Salt and pepper
Pinch of nutmeg

Directions:
Preheat oven to 350 degrees F. Peel parsnips, quarter, and remove any woody cores. Parboil parsnips for 15 minutes. Place in an ovenproof dish. Add broth and sprinkle with salt, pepper and nutmeg. Dot with butter and bake for 30 minutes. Yield: 6 servings.






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Traditional Irish Apple Barley Pudding

From the kitchen of One Perfect Bite...I should deny any knowledge of its existence, but that would make me guilty of mendacity of the highest order, so, I will instead admit that I have more than a passing acquaintance with top milk. When I was very young, milk was delivered to our home quite early in the morning. In the winter months, freezing temperatures would cause the cream in the milk to rise and pop the paper seal  that topped the bottle, producing a popsicle-like protrusion that rose 2 to 3 inches above the rim of the bottle. We called the top milk poor man's cream and I can assure you it never went to waste. I mention that only because my Irish grandmother used the top milk to make the apple and barley pudding that I want to share with you tonight. This is a very traditional Irish dessert that was originally created to use up  the surplus apples that remained after cider making.  These apples were covered in straw  and buried in the coolest place that could be found on farms, and while they became mealy and wrinkled, they did not lose their flavor while in winter storage. They were paired with a small amount of barley which also was locally grown and cooked down to a thick puree that was lightly sweetened and chilled until it set. The tart pudding was served with cream that mellowed it and gave it a lovely richness. This is not a dessert for the masses, but if you're looking for an authentic, yet easy to make, novelty for St. Patrick's Day, you might want to give this recipe a try. The barley and the pectin in the apples produce a smooth, yet thick applesauce that can hold its shape.  While cream was stirred into the original puddings just before they were served,  these days the cream is more likely to be  whipped and layered with the pudding in parfait glasses. This is a dessert worth trying, if only for its curiosity value. It's very simple to make and it may appeal to those of you who do not like your desserts to be too sweet. Here is how its made.


Apple Barley Pudding ...from the kitchen of One Perfect Bite inspired by Ethel Minogue's Modern and Traditional Irish Cooking

Ingredients:
4 cups water
1/4 cup pearl barley
1-1/2 pounds tart apples, cored, peeled and thinly sliced
1/4 cup lemon juice
1/4 cup + 1 tablespoon granulated sugar, divided use
1 cup heavy cream for beating or 2 tablespoons heavy cream to stir into pudding

Directions:
1) Add water to a heavy pot, add barley, and bring to a boil. Add sliced apples and cook gently until both barley and apples are soft, about 30 to 40 minutes. Remove mixture from heat and puree -- either in a blender, or in pot using an immersion blender.
2) Return mixture to pot and stir in the 1/4 cup sugar and lemon juice. Bring to a boil again. Boil for about five minutes, or until syrupy bubbles form. Remove remove from heat and cool.
3) When cooled to room temperature, transfer to another container and refrigerate until very cold. If you prefer a truly simple dessert, stir 2 tablespoons cream into pudding. If you wish to be a bit more fancy, whip 1 cup of heavy cream with 1 tablespoon sugar and layer with pudding in parfait glasses. Yield: 4 to 6 servings.






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Stout and Cheddar Meatloaf

                                                            Hot
                                                                or
                                                           Cold



From the kitchen of One Perfect Bite...Save for dyeing fondant green, I think I've covered all the recipes that are usually associated with St. Patrick's Day. Several years ago, in an attempt to keep the spirit of the day, I decided to feature recipes that were traditional Irish favorites but not necessarily associated with the holiday. I am going to expand on that idea this year and include recipes that are usually made with ingredients we associated with Ireland or Irish cooking. I hope you're receptive to the idea because I'm going to be featuring "Irish" recipes for the next week. I want to start with this incredible meatloaf. I plan to serve it to guests on St.Patrick's Day, along with Julia's mashed potatoes and some Irish vegetable dishes that I'll be sharing with you next week. Julia's potatoes can be found, here. The meatloaf is a homely affair but it has wonderful flavor, thanks in part to the lingering effects of the Guinness stout whose bitterness evaporates as it simmers with the vegetables that flavor the loaf. I loved it and I am not a meatloaf person. There is no snobbery involved. Having raised a family, I've made many a gazillion meatloaves and turned away from them out of sheer boredon and the desire to try new things. Every so often, however, recipes such as this one beckon and tempt me back to the chopping block. I mention that, because this recipe uses lots of ingredients and requires more than the usual amount of slicing and dicing. It is also a tad more expensive to make than most. It is worth it. This is not a ladylike entree. Hot or cold it has robust flavor that men will enjoy.  The Silver Fox reported his socks were going up and down the first time he tried this. Mine came near that when I had it thinly sliced after a night in the refrigerator. Cold, it is like a heady peasant pate. I have a couple of suggestions to share with those of you who plan to make the meatloaf. If you are unable to find ground veal,ground chicken or turkey breast can be used in its place. You should also know that the loaf will look better if you drape it with thin, rather than thick, sliced bacon.  Under the best of circumstances, it will take a lot of lipstick to make this a pretty pig. I really hope you'll give this recipe from Fine Cooking magazine a try. It will be an unexpected treat. St. Patrick would approve. Here's how the meatloaf is made.

Stout and Cheddar Meatloaf...from the kitchen of One Perfect Bite courtesy of Fine Cooking magazine

Ingredients:
2 tablespoons + 1 teaspoon canola or olive oil
1 cup chopped yellow onion
1/2 cup small-diced carrots
1/2 cup small-diced celery
1 tablespoon finely chopped garlic
3/4 cup stout beer, such as Guinness
4 oz. medium-coarse white bread, such as Italian or French, crusts removed and cut into 2-inch pieces (about 2-1/2 cups)
1 cup whole milk
1 pound ground beef
1 pound ground veal
2 large eggs
1/2 cup grated sharp Cheddar
1/4 cup dried mushrooms, rehydrated in hot water, drained and chopped
1/4 cup chopped fresh parsley
1 tablespoon Worcestershire sauce
Kosher Salt
Freshly ground black pepper
10 oz. (thin) sliced bacon (about 9 strips)

Directions:
1) Position a rack in center of oven. Preheat oven to 375 degrees F. Line bottom of 13 x 9-inch pan with parchment paper. Place dried mushroom in a small bowl and cover with boiling water to rehydrate. SEt aside.
2) Heat 2 tablespoons of oil in a large skillet over medium-low heat. Add onion, carrots, celery, and garlic, cook stirring frequently, until softened and just beginning to brown, 6 to 8 minutes.
3) Add stout, and simmer briskly, until almost dry, 4 to 5 minutes. Transfer to a large bowl and let cool until warm.
4) Pour milk into a shallow bowl that is large enough to hold bread cubes in a single layer. Soak crustless bread in milk, flipping once, until soggy but not falling apart, about 5 to 10 minutes. Time will depend on the thickness, crumb and freshness of bread selected for use. Lightly squeeze a handful of bread at a time to remove some of milk (it should be wet but not drenched). Finely chop and add to bowl with the vegetable mixture.
5) Add beef, veal or veal substitute and eggs to the onion mixture. Scatter Cheddar, drained rehydrated mushrooms, and parsley over meat, and then sprinkle with Worcestershire, 2-1/4 teaspoons salt, and 1/2 teaspoon pepper. Use hands to gently mix all ingredients until just combined; try not to compact while mixing.
6) Heat remaining teaspoon of oil in a small skillet over medium-low heat. Form 1 tablespoon of meatloaf mixture into a small patty. When oil is hot, cook patty on both sides until cooked through, about 5 minutes total. Transfer to a plate and let cool slightly. Taste and adjust the salt, pepper, and other seasonings as needed. Repeat until you're satisfied with flavor of meatloaf mix.
7) Transfer meatloaf mixture to prepared pan and form into a 10 x 4-inch rectangular block (it becomes loaf-shaped as it cooks). Finish meatloaf by draping it with slightly overlapping strips of bacon, tucking the ends under the loaf.
8) Bake until an instant-read thermometer registers 160 degrees F in center of the meatloaf, 40 to 55 minutes.
9) Broil meatloaf about 6 inches from the broiler element until the bacon is brown and crisped, about 3 minutes. Let rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices. Yield: 8 servings.








One Year Ago Today: Ballymaloe Brown Yeast Bread for St.Patrick's Day














Two Years Ago Today: Indian Butter Chicken















Three Years Ago Today: Salt Rubbed Roast Chicken















Four Years Ago Today: Pork Indochine and Halong Bay

Champ - Scallion Mashed Potatoes for St. Patrick's Day

From the kitchen of One Perfect Bite...Mashed potatoes were a real treat when I was a child. Our standard daily fare was a plain boiled or baked potato, but on Sunday those lowly spuds were transformed into a billowy mounds of creamy goodness that were fortified with butter and cream. It went a step further when my Grandmother was visiting. She made slight changes to my mother's recipe and by infusing the cream she used with scallions, our Sunday treat became Champ, an old Irish favorite. Nowadays potatoes are served as an accompaniment to meals, but there was a time in Ireland when potatoes were the meal. Traditionally, people who observed religious fasts would abstain from meat on Fridays. Champ became a popular meal, particularly for those who lived in inland areas where fish was not available. In their stead, Irish cooks made huge quantities of scallion infused mash. Champ was served in individual bowls and each portion had a well of melted butter in the center. The dish was eaten from the outside in. Forkfuls of potato were taken from the outer edges of the mound and dipped in the melting butter before tasting. Champ, by the way,is a translation of the Gaelic word brúightín, which means to bruise or pound. The dish should be made from winter potatoes that are cooked, then peeled and mashed. I like to rice the potatoes before mashing. Never use a mixer to prepare these. Over beating will make the potatoes gummy and you'll be disappointed with the results. Hot is the operative word here. Hot milk or cream should be beaten into the hot potatoes with a wooden spoon. The end result is a fluffy mound of potatoes flecked with scallions. This dish is much like Colcannon, which is made with cabbage or kale instead of scallions. I prefer Champ because it is lighter. I hope those of you who have never sampled the dish will give it a try. It is a perfect side-dish for St. Patrick's Day. Here's the recipe.


Champ ...from the kitchen of One Perfect Bite courtesy of Darina Allen's Irish Traditional Cooking

Ingredients:
3 pounds (6 to 8) unpeeled baking potatoes, e.g., Russet or Yukon Gold
1 large bunch (4-oz.) scallions (use the bulb and green stem)
1-1/2 cups milk or light cream or half-and-half
4 to 8 tablespoons butter
salt and freshly ground pepper

Directions:
1) Scrub potatoes and boil them in their jackets.
2) Finely chop scallions. Cover scallions with cold milk and bring slowly to a boil. Simmer for about 3 to 4 minutes, then turn off heat and leave to infuse.
3) Peel and mash freshly boiled potatoes and, while hot, mix with boiling milk and scallions. Beat in some butter, reserving most for serving. Season to taste with salt and freshly ground pepper. Serve in one large or four individual bowls with a knob of butter melting in center.

Cook's Note: Champ may be put aside and reheated later in a moderate oven at 350°F. Cover with foil while it reheats so that it doesn't get a skin.

One Year Ago Today: Chicken Stroganoff

Two Years Ago Today: Roast Lamb

County Derry Gilroy Porter Cake

From the kitchen of One Perfect Bite...This is probably the most Irish of the recipes I'll be featuring this week. Recipes for porter cake abound, but I wanted to share an authentic version of the cake as it was baked in Irish kitchens a hundred years ago. That took a bit of research. This dense fruitcake is made by using a goodly measures of dried fruit and stout and, while in polite society, it is called porter cake, we all know they are talking about a cake made with Guinness, as true a symbol of the Emerald Isle as is the shamrock or the leprechaun. Harder to divine was why this particular version, which comes from the family of Mary Johnson, was dubbed a Gilroy porter cake. I don't give up easily. It took several phone calls to folks more Irish than me to solve the puzzle, but we got it done. John Gilroy was the artist who designed the early advertising campaigns for Guinness and the recipe for this cake was included in one of his campaign designed to convince folks that "Guinness is good for you!" This is a lovely tea cake if it is allowed to age before it is sliced. I recommend it be made at least 48 hours before serving. I'm posting the recipe exactly as I found it on the website of the Telegraph Media Group. That means some conversion and ingredient replacement is in order. I, of course, used butter in place of margarine and pumpkin pie spice instead of the mixed spice called for in the recipe. You'll notice that no specific temperature is given for baking the cake. I assumed a moderate oven ranged from 350 to 375 degrees and decided to bake the cake at the lower temperature. I think the 3 hours suggested in the recipe is too long and next year I'll cut baking time to 2-1/2 hours. The cake is supposed to crack as it bakes so don't stress when it craters. I'd also suggest using a 9-inch pan to contain the batter. I hope that some of you are into vintage recipes and will give this one a try. Here's the recipe.

County Derry Gilroy Porter Cake...from the kitchen of One Perfect Bite courtesy of Mary Johnson via the Telegraph Media Group

Ingredients:
1 pound plain flour
1 pinch salt
1/2 pound hard margarine
1 lemon- grated rind of
3/4 pounds brown sugar
1/2 pound currants
1/2 pound sultanas
1/4 pound mixed peel
1 teaspoon mixed spice
1 teaspoon bicarbonate of soda
4 eggs-well beaten
1/2 pint of stout (a little less than)

Directions:
1) Prepare 8 inch cake tin- grease and line.
2) Put fruit and lemon rind in a bowl and mix in a little of the flour.
3) Sieve flour and salt then rub in the margarine until mixture resembles fine breadcrumbs.
4) Add sugar, mixed spice and prepared fruits. Mix well with wooden spoon.
5) Put stout in a jug then place jug in a saucepan of water. Heat stout to blood heat. Add the bicarbonate of soda to warm stout and while fizzing up add to the dry ingredients followed by the well beaten eggs.
6) Beat the mixture by hand with a wooden spoon for 20 minutes (this cake cannot be made with an electric mixer. It must be hand beaten)
7) Put mixture into prepared tin, smooth out the top and bake in preheated oven (moderate oven). After two hours cover cake with brown paper. A used A4 envelope or brown paper bag is ideal. Cook for another hour (3 hours total cooking time). When the cake is ready it will have a crack across the top.
8) Place tin on a wire tray and leave cake in tin until completely cold.Yield: 16 servings.









One Year Ago Today: Albondigas - Pork Meatballs in Chipotle Sauce













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