KerriansKitchen

KNR, p. 166 “Cobbles for Vegetable Stew”

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CobblesIMG_5113

Sheila and I eat in a lot of pubs whenever we visit Ireland. The food is tasty and in most places, is real comfort food. In order to get through those damp, cold Irish winters, food needs to be the hearty stick-to-your-ribs kind. We saw Vegetable Cobbler on the menu in a Killarney pub and thought it was a misprint. After all, we eat cobbler at home, but it’s always made with fruit – loads of different kinds of fruit, but always fruit.

We found out that Irish pubs rarely serve fruit cobbler and instead, go for a savory version and serve it as an entree. Until that day we had been served mashed potato topped stew and pie crust topped stew, but the gal told us that those were meat toppings. The cobbles (biscuits) are used primarily with an all vegetable stew. We learned something new every day!

Here’s the recipe that Sheila came up with to use with our year round hearty vegetable dishes. She modified her regular biscuit recipe and now it reminds me of those cheesy biscuits we get at restaurants here in the States.

 

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"Cobbles for Stew"
Author: 
Recipe type: Side Dish
Cuisine: Irish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 1/2 cups self-rising flour
  • 1/2 teaspoon sea salt
  • 4 Tablespoons butter or margarine
  • 1 cup grated sharp cheddar cheese
  • 1 teaspoon dried oregano (or rosemary, depending on the vegetable stew seasonings)
  • 1 jumbo egg, slightly beaten
  • 3/4 cup milk
  • Parchment paper
  • Aluminum cookie tray
Instructions
  1. Preheat oven to 425 degrees (F)
  2. Mix the flour and salt together in a large bowl
  3. Add the butter/margarine and mix together with a fork or pastry blender
  4. Mix in 2/3 cup cheese and all the oregano (or rosemary). Set aside.
  5. Place the milk in a small bowl.
  6. Add the beaten egg to the milk and stir together.
  7. Add 1 cup of milk-egg mixture to the dry ingredients and mix together to form a soft ball of dough.
  8. Add more of the mixture if needed to include all the dry ingredients in the ball.
  9. Roll out dough (on a lightly floured surface) to about a 1/2 inch thickness.
  10. Use a lightly floured glass or lightly floured cookie cutter to cut two-inch circles.
  11. Add the cobbles to the top of your stew.
  12. Brush with leftover milk-egg and sprinkle the leftover cheese on top.
  13. Bake at 425 degrees for 10-12 minutes or until golden brown.

We love that the ‘cobbles’ can also be baked on their own and eaten as an alternate bread at any meal. I taste-tested quite a few of these to make sure that the recipe was just right. 😉

If you are making the biscuit/cobbles without the stew, or have extra dough that doesn’t fit on top of the stew (as we did in the photo above) line the aluminum cookie tray with parchment paper, and increase the baking time to 13-14 minutes. Eat warm right out of the oven and serve with butter/margarine.

Enjoy!

 

 

 

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KNR, p. 213 “Nobody Dies Eating Salmon Quiche”

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St. Patrick’s Day will be here before you know it, so we are gathering our recipes and making decisions about what to cook for our own dinner and what to take to the weekend parties. Since the big day falls on a Saturday this year, we know for sure that both Friday and Saturday will be nabbed as great days and nights to celebrate.

Why did we choose Salmon Quiche for this year’s entry into the tasty dishes? On each of our trips to Ireland, we visited coastal cities. The seafood is abundant and we ate some of the best fish dishes in our lives while there. The pubs on the coast offered some kind of salmon dish – entrée or sandwich or croquette – at every place we stopped. We thought it would be great to figure out a recipe that could make use of leftover cooked salmon, or canned salmon, and be adapted to appetizers or eaten at a brunch. This quiche can be both.

Slainte Mhaith! (Good Health!)

 

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KN, p. 213 "Nobody Dies Eating Salmon Quiche"
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Ingredients for Topping:
  • 1/4 cup flour
  • 1/3 cup shredded cheddar
  • 1/8 cup chopped almonds
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon paprika
  • 2 Tablespoons vegetable oil
  • Plus....
  • Ingredients for Filling:
  • 9” deep dish pie crust
  • 3 extra large eggs, lightly beaten
  • 1 cup sour cream or yogurt
  • 1/4 cup mayo
  • 1/2 shredded cheddar
  • 1/2 Tablespoon onion powder
  • 1/4 teaspoon dried dill
  • 1 tablespoon Dijon mustard
  • 14 ounces cooked salmon (we used canned salmon)
Instructions
  1. For Topping:
  2. Using a fork, mix together flour, 1/3 cup shredded cheddar, chopped almonds, sea salt, paprika, and vegetable oil.
  3. Set aside.
  4. For Filling:
  5. Bake empty pie shell at 350 for ten minutes to reduce ‘soggy bottom.’ Remove from oven and set aside.
  6. Drain salmon. Save juice. Add water to juice to make 1/2 cup.
  7. Remove bones and skin and flake the salmon.
  8. Blend eggs, sour cream, mayo, and salmon liquid.
  9. Add salmon, 1/2 cup shredded cheese, onion, dill, and mustard, and stir.
  10. Spoon mixture into pie crust.
  11. Sprinkle evenly with topping. Cover edges with pie crust ‘savers’ or strips of aluminum foil to protect the crust from burning.
  12. Bake at 350 for 45 minutes or until firm in the center and topping is lightly toasted.

 Serve it with a salad and enjoy!

 

Nobody died while taste testing the salmon quiche variations. There may have been swooning and salivating, because we do love salmon.

 

 

 

 

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KNR, p. 197 “Blueberry Watermelon Smoothies”

Blueberries have been sighted at the store! Sheila and I both love anything made with them – muffins, jelly, jam, syrup, cookies, pancakes – you get the idea. We buy as many berries as we can while the crop is at its peak, then freeze most of them to save for later in the year. There’s a special shelf set aside in our freezer just for blueberries.

This year, we happened to buy a small watermelon during the same shopping trip, so this morning we made watermelon-blueberry smoothies for breakfast. Wow! They were great.

Here are two of our favorite fruit smoothie recipes:

 

Watermelon-Blueberry Smoothie (pictured above)

Ingredients
1 cup frozen blueberries

2  1/2  cups cubed seedless watermelon

1/2 cup watermelon juice

pinch sea salt

Preparation
Use 16 oz (or bigger) blender.

Make watermelon juice by squeezing/straining 1 cup cubed watermelon through a medium-mesh strainer held over measuring cup.  Makes 1/2 cup juice.

Add blueberries, 1  1/2 cups cubed watermelon, watermelon juice to the blender.

Add pinch of sea salt to blender.

Blend until smooth, about 1 minute.

Serves 1

 

Blueberry Smoothie

Ingredients:
1 cup frozen blueberries

6 oz. canned pineapple juice

1/2  cup water

Pinch sea salt

Preparation
Use 16 oz. blender (or bigger)

Add blueberries, pineapple juice, water, and sea salt to blender.

Blend until smooth, about 1 minute.

Serves 1

Variations:

Sheila adds 2 Tablespoons almond butter and a scoop of protein powder to her blueberry smoothies to change them to protein smoothies.

Whether you prefer plain or fancy, I can report that nobody in our house died drinking either kind.  😉  Enjoy!

 

Photos by Patti Phillips

 

 

 

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