This Monday started the week toward St. Patrick's Day (which is Thursday, March 17). JAK decided to celebrate early. No, we didn't have green beer and no, we didn't all wear green. But, we did do some Irish pinching. Not because of our lack of green clothing, but to try and wake us up from the food coma dream we all were having from this meal!
For our celebration, "J" made two types of homemade Irish soda bread (a savory one and a sweet one) as well as a homemade Irish potato stew.
I know I said it was an Irish themed meal this Monday in celebration of the pending St. Patrick's Day celebrations, so you might be asking yourself: "Why on earth is there a picture of a Mexican crema container?". Good question. It's because JAK wanted to point out, that when a recipe calls for sour cream we actually use the Cacique Crema Mexicana. It has such a creamy texture, and the flavor is much more rich. So, next time you find yourself on the international aisle of the grocery store (or, better yet...do as we do and visit your local Mexican grocery store) please think about purchasing this item for your next "add 1 cup of sour cream" ingredient request. You won't be disappointed, we guarantee!
This is the Irish soda bread (the sweet one). Made with cranberries.
"J" kneading the dough.
Cranberry soda bread ready to be baked!
Photo of the savory soda bread, made with an Irish specialty cheese. Our own rosemary placed atop!
The cranberry bread cooling! These two breads had such a great flavor. The bread was soft, but had a dense texture. Very unique. I love how the base of the bread can take you in any direction (i.e. sweet or savory). We all agreed that the cranberry bread was a definite morning enjoyment, zapped in the microwave and butter added on top. The cheesy bread took center-stage with our soup meal though.
All you need are 3 russet potatoes for this amazing soup. Can't go wrong with that!
The potatoes out of the oven. Yep, you bake the potatoes! Myself and "A" spent some time down memory lane discussing the potato soup we grew up on. Both our parents peeled and diced raw potatoes, which then boiled in water. The water was then used as the soup base, with only a little milk being added. By baking the potatoes you bring a true "baked potato" soup flavor to the pot, rather than boiling the raw cubed potatoes. The base for this soup is milk (no water!). Must have.
After the potatoes cool, "J" scooped out the centers. Again, the difference from the soup we grew up on. Adding mashed potatoes makes the soup that "restaurant-style" consistency. Nice and thick, creamy and "baked potato" tasting!
Of course no true yummy potato soup can be accomplished without fried bacon. Bacon slices grilling up nicely! In past posts I stress the importance of using cast iron skillets for certain cooking techniques. Frying bacon calls for this type of skillet yet again.
The cheese, used both in the soda bread and soup. It had a sharp flavor, but was very similar to parmesan, which you know (if you are a follower) is JAK's cheese of choice!
The cheeses ready for the soup!
The milk being heated (with flour), stirring gradually, for the soup base. This gets very thick on it's own, even before you add the mashed potatoes and other ingredients.
A burst of flavor is added to the soup by using green onions.
Chopped nicely.
Fried bacon, check! You want to chop this and reserve part of it for the soup while it's cooking and part of it as a garnish for serving.
The milk base with the mashed potatoes added, along with various seasonings.
Cheese and green onions, ready to dive in!
Allow the soup to cook a few more minutes, until it gets to a thickness you prefer.
While waiting for the soup to cook, with all the ingredients added, "A" did our tablescape. This is where our "green" came in. Plus, the fresh herbs is a true mark of an Irish meal. I brought the Irish themed beer. Very stout, and hard for me to finish (I prefer a lighter beer, myself). But was fun to try something new.
These are the herbs we blogged about a few weeks ago. They are thriving! Amazing how they just keep getting bigger and bigger, even though they are continually used.
Awwww...the soup ready to go! The dollop on top is cream cheese. Yes, that's right....cream cheese. Talk about one last added ingredient that made the soup that much more rich and creamy!
Devoured in around 3-minutes, seriously!
For dessert "A" made a wonderful tiramisu type offering. She started with old fashioned ginger snaps. These served as the crust.
She used the mortar to grind coffee, which went into the crust. Notice the Bailey's in the background? That served as the base to the creamy filling.
"A" always has the most unique tricks in the kitchen. Remember the grilled cheese night (wrapping the heavy bowl with foil and using it as a panini maker)? She used short squared glasses as the molds, lining them with a plastic bag. Yep, that's right. Not wasting anything, she used vegetable bags from the grocery store!
Dessert coming out of the freezer.
And, wa-la! Slides right out of the glass!
Chocolate shavings on top. The cream filling had an ice cream texture (Bailey's ice cream, who wouldn't love that?). The crust was almost like it's very own ginger snap cookie! Sandwiched in-between the yummy Bailey's cream, very indulgent and thoroughly enjoyed on the back patio!
The dinner was simple (a much needed simple list of ingredients after last week's homemade mole, that called for over 25 different ingredients!). But, the funny thing is....just as satisfying and delicious.
I truly believe that best friends are like four leaf clovers.....so hard to find and so lucky to have. Thank you "A" and "J" for being such great friends!
To our friends who follow, we have supplied this week's recipe below. Enjoy!
Yield-4 servings
Ingredients
3-4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour
6 cups 2% reduced-fat milk
1 cup (4 ounces) of your favorite cheese (JAK recommends a good parmesan. We used Locatelli Romano Parmesan) (Don’t skimp on the cheese. It makes all the difference!)
1 teaspoon salt (or so, depending on the saltiness of your cheese)
3/4 teaspoon freshly ground black pepper
1 cup reduced-fat sour cream (NOT FAT-FREE!)...remember, we used the Mexican cheese
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper (optional)
1/2 teaspoon of Garlic Powder
How to Prepare
Preheat oven to 400°.
Pierce your potatoes with a fork and bake them at 400° for 1 hour or until a fork is inserted very easily into them. Set them aside to cool.
Cut your potatoes in half, scoop the insides out into a bowl and give them a rough mash with a fork. Discard the skins.
Place flour in a large Dutch oven or any medium sized pot you have. Add milk gradually, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 10 minutes).
Add mashed potatoes, 3/4 cup cheese, salt (if needed), garlic powder and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
Stir in the sour cream and 1/2 cup of green onions. Taste it to make sure. Cook for roughly 10 minutes over low heat or until thoroughly heated (do not boil). Ladle soup into bowls and garnish with some cheese, green onions, and bacon. JAK even likes to add a dollop of 1/3 less fat (NOT FAT FREE) Cream Cheese.
So, an update. JAK's garden is coming right along. We are hoping by May to have a whole new set of (fresh) ingredients to incorporate into our dishes!
This is the picture with the ground tilled, and items already planted!
Green onions!
A close-up! Isn't it cute?
And, what garden would be complete without its very own "protector". We've named him Cornelius (spun from cornucopia), and hope he brings all good blessings and abundance to our fruits and veggies!
Until next time....A la cuisine!
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