August 16, 2010

• Cooking with the Godfather

  Instead of doing another photo dump, I'll post some more recipes from my kitchen.  This edition is inspired by Milwaukee's Irish Fest which happens to be this coming weekend.  Can you spot a common theme?

  
  

  Baked Potato Soup

  3 T. butter                    1 ½ C. Buttermilk                     1 ½ C onion (finely diced)

  ½ C. sour cream           1 ½ T. minced Garlic                ½ C. grated Parmesan cheese

  6 C. chicken broth        2 ½ tsp. salt                              4 baked potatoes (halved, pulp, scooped out and put through a ricer)                            1 tsp. pepper

  2 T. red wine vinegar

   

  In a large pot over high heat, melt the butter, and add the onions and garlic.  Cook over medium heat until translucent.  Add hot stock and stir to combine.  In separate bowl, mixed potatoes, buttermilk, sour cream, and Parmesan cheese.  Add this mixture to soup, stirring constantly.  Season with salt and pepper.  Remove from the heat and add the red wine vinegar.  Stir.  Garnish with chives and bacon bits.

   

  Mickey’s Corned Beef and Cabbage with Mustard Horseradish Sauce

  1 (5-6lb.) corned beef with pickling spices                    ½ tsp. salt and pepper

  1 (12 oz.) can of beer                                                   6-8 medium potatoes

  10 peppercorns                                                            2-3 medium onions

  1 bay leaf                                                                     6-8 medium carrots

   

  Mustard Horseradish Sauce

  ¼ C. prepared horseradish                   1 tsp. honey                  ¼ C. mayonnaise

  ¼ tsp. black pepper                              1 ½ T. Dijon mustard (or ½ tsp dry)

  ½ C. whipping cream

   

  Place corned beef and pickling spices in a deep electric frying pan or a Crock Pot.  Add beer, peppercorns, bay lead, and water to cover.  Cook 4-5 hours over very low heat.  If using a pot simmer 3 hours.  Check occasionally to make sure water still covers meat.  Prepare vegetables during last hour of cooking.  Scrub and halve potatoes.  Rinse cabbage and remove tough outer leaves.  Core and cut in quarters.  Peel onion and quarter.  Trim and peel carrots and cut in large chunks.  Add to corned beef.  Cook 20 minutes and check vegetables.  Remove with a slotted spoon to a bowl when they are just done (the carrots even a bit crunchy if you like).  Toss with salt and pepper.  Check corned beef for tenderness (a knife and fork would slide into it easily).When done, remove from water and drain well in colander.  Place corned beef on cutting board and cut across the grain into ½ inch slices.  Arrange on platter and surround with vegetables.  To make mustard horseradish sauce: combine all ingredients except cream in a medium bowl.  Whip cream until it forms soft peaks and folds into mixture.  Cover and refrigerate until serving. 

   

  Potato Chip Cookies

  1 C. butter                    2 C. flour                      ½ C. sugar                   Nuts (any you desire)

  ½ C. potato chips (crushed)

   

  Mix all ingredients.  Put balls on cookie sheet and bake at 350° for 16-18 minutes.

  

  • 10:27 PM
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