Saturday, March 17, 2018

Stacia's Dinner

Stacia has been working on a Home Ec class this year. She's completed several sewing projects (PJ's, a dress, pillows, placemats), several knitting projects (hats and more hats and a scarf is in the works), and has learned a myriad of cooking tricks. She can bake cookies, cakes and cheesecake from scratch. She makes several entrees: Enchiladas, Tacos, Chicken Divan, Veggie Pot Pie... Part of her class has been participating in Raddish Cooking Club.  Each month she gets a box with a cookie tool, some conversation starters, three recipes and more. This month they all centered around an Irish Theme.

She asked to make dinner. I was her sous chef - I basically cleaned up and chopped. She did a great job.  In the video we ask - is this mint green or blue? There was an on-going debate about this on Saturday. LOL 

If you'd like to watch her preparing dinner, click here. If you don't want to miss future videos, subscribe and click the bell icon to get notifications. 

Everything was wonderful! I'll post recipes below. 

Lucky Leek and Potato Soup
A Traditional Irish comfort food - we understand why. 
2 lbs or Russet potatoes (about 4 small)
1 Onion
1 large Leek
3 T Butter
1 1/2 tsp salt
1/4 tsp pepper
4 C vegetable Broth
1/2 C Heavy Cream (opt if you want it vegan)

Peel and cut potatoes into 1 inch cubes. Set aside.

Dice onion.

Cut root away from leek. Slice both white and green parts into thin pieces. Wash leeks in colander until water runs clear. Add to onions.

Saute leek and onion in butter. Add salt and paper. Cook until soft, 6-8 minutes

Add broth and potatoes.  Bring to boil. Cover and simmer on low 15-20 minutes.

Puree soup until smooth. (We may leave some potato chunks in the future).

Irish Cottage Pie
An authentic savory pie. 
1 1/2 lbs russet potatoes (about 3)
1 T  + 1 tsp salt (salt to taste)
1 onion
2 carrots
2 T olive oil
1 1/2 lbs lean ground beef
1/4 tsp garlic powder (we used quite a bit more)
1 T worcestershire sauce
1 tsp thyme
1 T tomato paste
3 T flour
1 1/2 C beef broth
1/2 C frozen peas (used corn instead)
1/3 C milk
3 T butter

Preheat oven to 450*.

Peel potatoes, cut in to 1 inch pieces, add to large pot, cover with water and 1 T salt. Bring to biol over high heat, reduce heat to medium. Cook until tender, 20 min. Drain.  Continue to prepare filling while you wait.

Dice onion and carrots.  Heat oil in pan over medium high heat. Add carrots and onions. Cook util softened, 6-8 min.

Add beef, salt, garlic powder, worcestershire, thyme, and tomato paste. Break beef into small pieces.

Add flour, broth, and peas. Bring to boil. Cook until thick, about 2 min. Add filling to 8x8  baking pan (ours was a bit bigger).

Mash potatoes with butter and milk.

Spread potatoes even on top of filling.

Bake until potatoes are browned and filling is bubbling, about 15 min.

Sticky Toffee Pudding
Irish-style pudding - a dense cake topped with toffee sauce! 
Tastes WAY better than it looks! 

Date Cake
8 oz pitted dates (1 1/4 C)
1 1/4 C water
1 tsp baking soda
1 stick butter
1 C brown sugar
1 tsp vanilla
1 eggs
1 1/2 C flour
1 tsp baking powder
1/2 tsp salt

Preheat oven to 350*.

Grease and flour a 9 x 13 pan.

Add dates, water and baking soda to pot. Bring to boil over high heat. Reduce heat to med-low and cook 3 min. Turn off heat, cool 2 min. Add date mixture to blender. Blend until smooth.

Add softened butter, brown sugar and vanilla. Blend until smooth.

Add eggs, flour, baking powder, and salt to blender. Blend just until combined.

Pour into pan. Bake 30 -34 min, until toothpick comes out clean.

Ingredients: Toffee Sauce (Prepare AFTER baking)
1/2 C cream
1 1/4 C brown sugar
6 Tb butter
1 tsp vanilla
3/4 tsp salt

Add cream, brown sugar, butter, vanilla, and salt to medium pot.

Bring sauce to boil over high heat. Cook until slightly thickened, about 2 minutes.

Poke holes in cake with a toothpick. Pour half of the sauce on top.

Serve cake warm, topped with extra sauce.

No comments: