ST PATRICK'S DAY RECIPES

THANKS TO CHEF ANTHONY CECALA FROM OUR RENO DIVISION FOR SENDING IN IDEAS FOR ST. PATRICK'S DAY

Cheddar-Ale Soup

Serves: 6

Ingredients:

1 tablespoon canola oil

1 large onion, chopped

1 beer, preferably ale

2 precooked diced peeled potatoes

1 cup vegetable broth or reduced-sodium chicken broth

1 cup water

2 1/2 cup nonfat or low-fat milk

1/4 cup all-purpose flour

1 1/2 cup shredded sharp Cheddar cheese, divided

1 small red bell pepper, thinly sliced or finely chopped

Directions:

1. Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add beer; bring to a boil and boil for 5 minutes. Add potatoes, broth and water; cover and bring to a boil. Reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 4 minutes. Remove from the heat and mash the potatoes with a potato masher to the desired consistency.

2. Whisk milk and flour and add to the soup. Bring to a simmer over medium-high heat and cook, whisking occasionally, until thickened, about 3 minutes. Remove from the heat; stir in 1 1/4 cups cheese and stir until melted. Ladle the soup into bowls and garnish with the remaining 1/4 cup cheese and bell pepper.

Classic Irish Soda Loaf

Makes one 9in loaf pan

Ingredients:

3 3/4 cup flour

1/2 cup sugar

4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 pound cold unsalted butter, cut into small cubes

1 2/3 cup raisins

2  teaspoon caraway seeds

3  large eggs, at room temperature

1  cup buttermilk

Directions:

1. Heat the oven to 400°F. Butter a 9-by-5-inch loaf pan. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut or rub in the butter until the mixture is the texture of fine meal. Stir in the raisins and caraway seeds.

2. In a medium bowl, whisk two of the eggs to combine. Whisk in the buttermilk. Pour the buttermilk mixture into the dry ingredients and stir until just combined. Put the dough on a floured work surface, pat into a loaf, and put into the prepared pan. Beat the final egg to mix and brush the top of the loaf with it. Using a sharp knife, cut a 1/4-inch-deep lengthwise slash down the middle of the loaf leaving a 1-inch margin at either end.

3. Bake the soda bread in the middle of the oven until well browned and a toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes. Turn the loaf out onto a rack and let cool. Serve warm or at room temperature.

Corned Beef with Cabbage and Potatoes

Serves: 8

Ingredients:

Corned Beef and Vegetables

1 (about 4 1/2 pounds) corned-beef brisket, trimmed of excess fat

20 whole  black peppercorns

5 whole  allspice

5 clove garlic, unpeeled

2 bay leaves

4 pound  all-purpose potatoes, peeled and each cut into quarters

1 pound carrots, peeled

1 pound parsnips, peeled

1 medium (about 3 pounds) head green cabbage, cut into 8 wedges, with core attached

Horseradish-Mustard Sauce

1/2 cup  grainy Dijon mustard

2 tablespoon  pure maple syrup

1 tablespoon prepared white horseradish

Garnish:

Chopped parsley for garnish

Directions

1. Prepare Corned Beef and Vegetables: In 8-quart Dutch oven or saucepot, place brisket, peppercorns, allspice, garlic, bay leaves, and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 2 hours 30 minutes.

2. Add quartered potatoes, whole carrots, and whole parsnips to Dutch oven; heat to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes or until meat and vegetables are tender. With tongs and slotted spoon, transfer meat and vegetables to platter; cover and keep warm. Add cabbage to liquid in Dutch oven; heat to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes or until cabbage is tender.

3. Meanwhile, prepare Horseradish-Mustard Sauce: In small bowl, with fork, mix mustard, maple syrup, and horseradish until smooth; set sauce aside.

4. Drain cabbage and add to platter with meat. Thinly slice meat and serve with vegetables and mustard sauce. Garnish with chopped parsley.

Irish Lamb Stew

Serves 8

Ingredients:

2 pound  boneless leg of lamb, trimmed of fat and cut into 1-inch pieces

1 3/4 pound white potatoes, peeled and cut into 1-inch pieces

3 large carrots, peeled and cut into 1-inch pieces

3 stalk celery, thinly sliced

3 large leeks, white part only, halved, washed and thinly slice

1 cup reduced-sodium chicken broth

2 teaspoon chopped fresh thyme

1 teaspoon salt

1 teaspoon freshly ground pepper

1/4 cup  packed parsley leaves, chopped

Directions

Combine lamb, potatoes, carrots, celery, leeks, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.

Red Potato Coleslaw

Ingredients:

1 pound small red potatoes, scrubbed and cut in half

1 tablespoon butter

1/2 cup onion, thinly sliced

6 cup green cabbage, thinly sliced (about 1/2 head)

1 cup low-fat milk

1 teaspoon  salt

1/4 teaspoon white pepper

Directions

1. Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and cover to keep warm.

2. Meanwhile, heat butter in a large nonstick skillet over medium heat. Add onion and cook until translucent, about 2 minutes. Add cabbage and continue cooking, stirring occasionally, until the cabbage begins to brown, about 5 minutes.

3. Reduce heat to low. Stir in milk, salt and white pepper; cover and cook until the cabbage is tender, about 8 minutes. Add the cabbage mixture to the potatoes. Mash with a potato masher or a large fork to desired consistency.

Shamrock Sugar Cookies

Makes 44 cookies

Ingredients

1 cup (2 sticks)unsalted butter, softened

1 1/2 cup(s) confectioners' sugar

1 large egg

2 teaspoon pure vanilla extract

2 1/2 cup flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1/4 teaspoon (ground) nutmeg

13 drops (green) food coloring

2  teaspoon  milk, 3 if necessary

1/2 cup confectioners' sugar

Directions

1. Prepare cookies: In a mixing bowl, cream butter and sugar with electric mixer until light and fluffy. Add egg and vanilla extract; mix well. Combine remaining cookie ingredients in a small bowl, and then slowly add to the butter mixture, mixing until blended. Gather dough into a ball, cover with plastic wrap and place in refrigerator to chill for at least 1 hour, or up to a day.

2. Preheat oven to 375ºF. Grease a baking sheet. Remove dough from refrigerator and let sit at room temperature for a few minutes, until softened enough to roll out. Lightly dust a work surface with flour and sifted confectioners' sugar. Roll out the dough to 1/8-inch thickness; cut out cookies with a shamrock cookie cutter. Collect trimmings and repeat. Arrange cookies on baking sheet, 1 inch apart, and bake for 8 to 10 minutes, or until light brown. Cool cookies completely on wire racks before decorating.

3. Prepare icing: Mix green food coloring with milk. Combine with confectioners' sugar, stirring until color is evenly distributed and icing is smooth. Using a spoon or a small brush, frost cookies with green icing.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc