The High-Tech Irish

Irish Pub Biscuits, Irish Oatmeal Shortbread, Potato Soup O’Brian, Waterford Wilted Cabbage Salad

James McElligott immigrated from Ireland a long, long time ago. He often spoke of his favorite pub. When his great grandson left on a business trip to the old sod, he asked him to “have a pint for Papa”.

After the young man had checked into his hotel, he went straight to the pub. “What’ll it be me boy?” the bartender asked. “I’ll have a Guinness – for my Papa!” he said, as he reached in his pocket for his cell phone.

“Papa, I’m here at O’Malley’s – and I’m having a pint for you”. “Lad, look around, tell me what you see” the elderly man eagerly asked. I see a mouse on the bar, next to the Apple; and I hear there’s a lot of RAM in the backroom”, he replied, tongue in cheek.

“Well”, said the old man with a sigh, “things haven’t changed a bit – O’Malley was always a bit of a slob”.

O’Malley’s notwithstanding, things have changed a bit. Ireland is now the Silicon Valley of Europe. You will find a plethora of PC’s and surprisingly, there are Mac’s everywhere!

A country that faced a long battle with poverty is now thriving. The pot of gold at the end of the rainbow, is no longer the exclusive of Leprechauns.

Restaurants with all types of cuisines abound; and now there’s more on the menu than potatoes. But, when St. Patrick’s Day rolls around; the Irish look to tradition.

No, you won’t find a lot of corned beef and cabbage – that is an American creation, but you will be served up potatoes, cabbage, carrots, oats and apples – all hearty Irish crops.

Traditionally, bacon was the main meat (Irish bacon closely resembles ham or Canadian bacon). Next in line was lamb, poultry, fish and shellfish.

For the average Irishman, beef was scarcer than hen’s teeth; Even though English lords maintained herds of beef in Ireland for grazing; those herds were shipped back to England to grace the tables of the wealthy.

Thanks to inventive Irish bakers,” bit of the sweet” served up with cream, topped off the meal.

Today, an Irish feast whether on the Emerald Isle, or in the Mother lode, has limitless possibilities. But, to keep it traditional – potatoes, cabbage and a dessert are a must. To be truly authentic, a glass of something a wee bit strong, is suggested.

And, of course, an Irish toast – “As you slide down the banister of life, May the splinters never point in the wrong direction”.

Waterford Wilted Cabbage Salad
Serving Size: 5
Preparation Time: 15 minutes

4          Slices Precooked Microwaveable Bacon
4    cups    cabbage — cored and sliced
1/4    cup     Dijon Vinaigrette — recipe follows ( recipe makes ¾ cup)
1          cup     sliced celery
1/2       Cup    Red Bell Pepper, Chopped

Warm bacon slices on a paper towel in the microwave until crisp, about 8 seconds per slice, crumble and set aside. In a wide, nonstick skillet, warm the cabbage and celery in 2 tablespoons of the vinaigrette. When warm, add the remaining vinaigrette, and stir to coat. Sprinkle with the crumbled bacon and serve warm or at room temperature.

Dijon Vinaigrette:

1/4     cup    red wine vinegar
1/2    cup     olive oil
1     tbsp     Dijon mustard

Per Serving : 46 Calories; 2g Fat ; 6g Carbs;106mg Sodium.

Potato Soup O’Brien
Servings: 10
Preparation Time: 1 hour

3       Pounds    Red Potatoes — peeled and quartered
4 1/2   Cups    Water
1       tsp     Old Bay Seasoning or dried Thyme
1/2     medium Onion, diced
2 1/4    cups    Extra Lean Ham, diced
3       tbsp    Flour
1       tbsp    Dijon Mustard
4       Cups    Skim Milk
2       Cups    Frozen Potatoes O’Brien, thawed
1       Cup     Celery Leaves, chopped
4               Green Onions, chopped
1       Cup    Reduced Fat Cheddar Cheese, shredded (garnish)

Place red potatoes in a large stockpot and add water, seasoning and diced onion. Bring to a boil, reduce heat and simmer uncovered, for about 20-25 minutes or until potatoes are very tender. Remove from heat. DO NOT DRAIN. Mash the potatoes in the liquid until creamy – it’s ok to have a few lumps. In a small microwaveable bowl, mix the flour with the mustard and 2 tablespoons water and blend thoroughly. Microwave on 50% power for 1-2 minutes, stirring occasionally until thick, but not stiff. Stir some of the soup into the flour mixture and then return all to the pot. Return to heat and blend in the milk; add ham and hash-browns. Cook over medium heat until added potatoes are tender and soup has thickened. Before serving, stir in the celery leaves and diced green onions, reserving some for garnish. Sprinkle each serving with some of the cheddar cheese.

Per Serving: 244 Calories; 4g Fat; 36g Carbs; 624mg Sodium.

Irish Pub Biscuits
Servings: 12
Preparation Time: 20 minutes

3    Cups    Heart Smart Bisquik or regular Bisquik
1       Can    Beer (12oz)
1       Cup    Reduced Fat Cheddar Cheese, shredded
1/4     Cup    Bacon Bits, real, not imitation
1       tbsp    Minced Fresh Chives or freeze dried (optional)
Pan Spray

Preheat oven to 450 (425 convection).
Mix ingredients together until just blended. Spray muffin tins with pan spray. Spoon evenly into tins and bake for approximately 12 minutes (10 convection), or until golden brown and crusty. These freeze very well – if you have any left!

Per Serving : 160 Calories; 4g Fat; 22g Carbs; 508mg Sodium.

Irish Oatmeal Shortbread Cookies
Servings: 16
Preparation Time: 45 minutes

1     Cup    All-purpose Flour
3     tbsp      Sugar
1/2   Cup        No Trans Fat Buttery Spread (butter or margarine)
1/3   Cup        Quick-cooking Oats
1     tsp          Vanilla

Combine flour and sugar. Cut in buttery spread until mixture is crumbly. Stir in oats. Form into a ball and knead until smooth. On an UNGREASED baking sheet, roll into and 8" circle. Cut into 16 wedges. Do not move dough. Bake in preheated 325 oven for 25-30 minutes (300 convection) for 20-25 minutes). Immediately cut into wedges. Cool on sheet 5 minutes. Move to rack and let cool completely. Serve with tea or coffee, ice cream, fresh fruit,pudding, etc.

Variation #1: Add 1/2 cup mini chocolate chips after you add the oatmeal.
Variation #2: Bring 2 tablespoons rum just to the boiling point.

Remove from heat add a generous 1/3 cup of raisins and let soak in rum for 1/2 hour. Drain and add to dough after adding oatmeal (guys love these).

Per Serving: 85 Calories; 4g Fat; 10g Carbs; 40mg Sodium.

March 19, 2010 · Jude · Comments Closed
Posted in: Biscuits, Potatoes, Shortbread, Soups & Stews, Vegetables