All posts filed under: Irish

Tales of Woe ~ that Madeira Tart

I’ve always wanted to make a Bakewell Tart. But, with our particular allergy set, ground almonds in anything is just asking for trouble.  Back around the first of February, I came across this recipe for Irish Bakewell Buns. The ingenious thing is – unlike a traditional Bakewell Tart,  she didn’t use ground almonds… she used a Madeira sponge for the topping. Okay..fine.. I skimmed the recipe – saw the word Madeira – and my monkey brain said, “How cool! Madeira wine instead of almonds! … just the thing to give that nutty, rich flavor without dealing with the consequences of tree nuts.” If you’re from the UK – you already know where this is headed… feel free to bury your face in your hands. Anyway… I ran out and scoured the mountainside for Madeira to make those lovely buns. It wasn’t easy… it took me nearly 3 weeks to locate a bottle.  It appears Madeira isn’t terribly popular up here in the hills. Then, it was time to make the buns…. The thing is… Madeira Sponge Cake …

Under Pressure ~ Corned Beef & Cabbage

Since Saint Patrick’s Day is coming up, I’d be remiss if I didn’t do the obligatory Corned Beef and Cabbage thing.,, though I’ve already explained why  it really doesn’t belong anywhere near things even remotely Irish. Be that as it may… we  (as in the all-encompassing American “we”) think it’s the pinnacle of Irish cuisine… so there, we’re doing it. Coming up with new and interesting ways to do the corned beef dance is kinda hard. So, this time I’ve decided to put the Microwave Pressure Cooker screws to  that long slow braise, and see if we couldn’t shorten that 3-hour cook time to something more manageable. To do that… we need to talk about beef.  Corned Beef Primarily here in the States, corned beef comes in two distinct cuts of cow. … which is the Eye of Round – or the center, dense, tough, fat-less muscle in the Top Round and  … or full flat –  even though the flat has more fat, it is also tough. This has the added  bonus of being stringy from …

Just in Time for St. Paddy’s – Corned Beef Chowder

Yes, yes, yes… this is a redo – and I really didn’t change the original recipe. I had a couple of people ask for the recipe, and although they could just go and look it up – this kills 2 boids with one blarney stone. …think of it as a retro look back at something you probably didn’t want to cook the first time around. And besides, I monkeyed around with the original post and created a fatal error there…. it’s gone. What’s This Blarney and why are we kissing it? I think I’m one quarter Irish… I’m not terribly sure. Family says we’re English / Irish… But, I’ve got one great grandmother that looks all the world like a Full Cherokee, and another that looked like she stepped out of a Hummel Display Case. You could mistake my mom’s dad for a leprechaun, and my own father looked Jewish. And his dad..   Well, let’s just say he was hearty stock. (I get my meaty hands from him). Go figure… I’ve never been all …