Mom's Irish Stew

Mom's Irish Stew with Dumplings

My parents grew up in New Orleans and had French heritage, but both also have some Irish lineage too. My mom was a great cook and always made a great Irish stew.   I learned how to cook from Mom, who always prepared great meals for us. Here is her Irish stew (with a couple of additions from me) Of course on St. Patrick's day, aren't we all a little Irish anyway?

Prep Time 30 min

Simmer 1 1/2- 2 hours

Serves 8

INGREDIENTS

1 1/2- 2 lbs. round steak, cut in 1 " cubes

Salt and pepper to taste

1/4 cup olive oil and 1/4 cup olive oil again if needed

1/2 cup flour

1 large onion chopped

2 t minced garlic

1-2 tablespoons tomato paste

1 cup of Guinness or 1 cup of dry red wine

1 teaspoon dried thyme

1 tablespoon dried parsley 

1 tablespoon Worcestershire sauce

1 1/2 pounds potatoes, peeled, cut into 1/2-inch pieces (about 4 cups

2 cups 1/2 " pieces carrots

1 small bag frozen peas

Beef broth or water as needed to thin- about 4 cups

Dry beef, salt and pepper and brown in heated olive oil in Dutch oven. Remove when browned.  Add oil and flour and brown to make roux. When roux- gravy base- is a nice dark brown, and onion and garlic and brown. Add a spoon of tomato paste. De-glaze pan with Guinness or wine.  Add the meat back in.  Add seasonings and veggies. Add salt and pepper and a dash of cayenne to taste. Add about 4 cups broth or water to bring gravy to right texture. Sauce should just cover meat and veggies. Simmer on low heat for about 1 1/2hours until meat is tender.

Dumplings

In my house, one son likes potatoes,  the other likes dumplings- so my stew has both- these are simple Bisquick  ones that you can make in a minute!

Prep 2 min

Cook time 15 min

2 cups Bisquick mix

2/3 cups milk

1 t dried parsley (or another favorite herb - but Mom always used parsley!)

Mix, drop by rounded tablespoons into boiling stew. Cover pot and reduce heat to low simmer. Do not open for 15 minutes until cooked. 

St. Joseph's Day Altars in South Louisiana

My day was a true gumbo of cultures, as only south Louisiana can provide! My Saturday began with watching Baton Rouge's St. Patrick's Day parade with my dear aunt and the CSJ (Sisters of St. Joseph) sisters at their home.  Our beloved Bishop, Bishop Robert Muench, was on hand to throw beads!

After a morning of Irish American fun, we sojourned to the home of a local family of Sicilian descent, via New Orleans, for an authentic, south Louisiana, St. Joseph's Day altar.  The friends of my aunt graciously welcomed me into their home as if I were a family member.  A local priest provided a beautiful blessing of the altar, the cooks, and all gathered there, reminding us of the baptismal vows that united us with Christ.   Fava beans, prayer cards, and medals were distributed and the feast began.

The tradition began in Sicily after the country was overcome by drought and famine.  The Sicilians prayed to their patron saint, San Giuseppe or St. Joseph, to intercede and relieve them.  When the famine abated, the people hosted feasts in celebration and prayed and offered thanks to St. Joseph for his intercession.  The tradition has evolved into people often asking for St. Joseph to intercede for them for special requests, and offering thanks (in the form of an altar and feast) in his honor.  Often 

tableaus of the Holy Family are presented and children depict the members of the Holy Family.

There are a multitude of symbols on the St. Joseph's altar.  I will explain just three.  From www.catholicculture.org - "The myth of the fava bean began during the famine in Sicily, where the bean was used as fodder for cattle. To survive, the farmers prepared them for the table. Hence, they considered themselves lucky to have them. The bean is also a symbol of fertility since it grows well even in poor, rocky soil. Italians would carry a bean from a good crop to ensure a good crop the following year. The blessed dried beans are distributed on the altars along with a piece of blessed bread." Everyone is encouraged to take one or a few.  I brought several to share with a couple of friends.  Another favorite symbol is the cracker crumbs, mudrica, to place on the  Pasta Milanese.  The crumbs represent the sawdust in St. Joseph's work place, and his humble beginnings as a 

carpenter.  I love the symbolism of St. Joseph, the man, and how he used his hands to build each day.  The same hands surely stroked the baby Jesus, his earthly son.  Finally, the symbol of St. Lucy's eyes is often present.  Santa Lucia, the patron saint of the blind, is an important saint in Italy. Her eyes are often depicted in bread or pie on the beautifully adorned altar.  

Today's altar was replete with beautiful breads, baked goods, produce, wine,

flowers, and statues.  The many hot foods were served on another table:

minestrone, bruschetta, stuffed shells, pasta Milanese with mudrico,

stuffed artichokes, cod fish, fried eggplant (the best I have ever had!), latkes, artichoke

casserole, spinach, and assorted antipasti to name but a few of the dishes.  The

baked goods included traditional fig and almond cookies, pignolias, sesame 

cookies, cannolis, Italian wedding cookies, Italian bread, sesame bread 

and the list goes on.  

Especially nice is the bag pressed into your hand as you prepare to leave,

You can't leave without taking a bag of wonderful Italian cookies with you.  

All strangers who come are fed, and donations are offered to the poor, along with 

the left over food.  The beautiful Italian hospitality is overwhelming.

Here are two websites with lots of information about the traditions:

http://voices.yahoo.com/pasta-milanese-saint-josephs-day-tradition-5647062.html

http://www.louisianafolklife.org/LT/Articles_Essays/Italians.html

Brucciloni Recipe

This recipe is NOT normally found on a St. Joseph's altar since they are 

traditionally meatless.  However, this is a favorite family recipe of mine that 

came from my Meremaw.  She was born and raised in New Orleans and 
this recipe was handed down through my mom.  It is not a quick recipe to 

make but is delicious and truly a labor of love.  There are as many spellings 

of this favorite as there are variations.  You can still find it on a few New 

Orleans menus, such as Vincent's, off of Carrolton or, Venezia in mid city.  

If you go there be sure and stop at Brocato's for gelato or cannolis. 

Here is my youngest enjoying Brocato's  Enjoy! 

1 thin round steak (about 1/1/2 lbs)

2-3 T olive oil

2 cups seasoned Italian bread crumbs

1/2 cup Parmesan cheese

1/2 cup Pecorino Romano

1 cup shredded mozzarella

1 T basil

1 T parsley

1t oregano

salt and pepper to taste

1 onion chopped

1 cup green onions chopped

1 t minced garlic

2 hard boiled eggs chopped

blanched or canned plum tomatoes, cut in wedges, 1 cup or less

homemade red gravy

Sauté onions in 1 T olive oil.  Add garlic, bread crumbs, Romano and parmesan cheese and stir.  Add extra oil if too dry.  Add fresh herbs.  Remove from heat.  Add mozzarella cheese when cooled.  Add eggs and mix.  Spread on salted and peppered meat.  Place tomatoes on top.  Roll steak long wise and tie with kitchen twine.  Brown in Dutch oven in heated olive oil.  Cook in homemade red gravy for several hours over a low heat until tender.

New Orleans red gravy is a dark and slightly spicy red sauce.  Similar to a spaghetti sauce but not light like marinara.  It should cook slowly over a low heat until thick and dark.



Gordon Ramsay's Sheperd's Pie

We stayed outside of Dublin at Powerscourt a couple of years ago.  There was a Gordon Ramsay Restaurant in the hotel and it was fabulous.  While I did not eat Sheperd's Pie there, I loved the Irish Breakfast every morning and an incredible dinner menu.  My boys like meat and potatoes dishes and this one is easy as pie! Sorry - couldn't resist the pun!

Al fresco dining at Gordon Ramsay's Powerscourt - Facing the Wicklow Mountains

We enjoyed this view for a week! It was a fabulous resort.

Prep Time 20 min - Cook Time 20 min serves 6-8

Filling
1 T Olive oil
1 1/2 pound lean ground beef
1 large onion minced or grated
1 large carrot minced or grated
1 T minced garlic
Fresh thyme
Fresh rosemary
A few dashes Worcestershire sauce
Salt and pepper to taste
1 small can tomato paste

1/2 cup red wine

3/4-1 cup chicken broth

Mash
1 1/2 pounds small white potatoes, washed, covered with water, and boiled till soft
Salt and pepper to taste
4 T butter
1 cup fat free half and half
2 egg yolks
1/2 cup Parmesan cheese

Preheat oven to 400.  Heat oil in skillet.  Add meat and vegetables and sauté until browned.  Add seasonings.  Then add tomato paste and simmer, add wine and stock and simmer until a smooth consistency.

Drain softened potatoes and mash in pot, adding butter, half and half, egg yolks and seasoning.

Whip potatoes till fluffy.  Spread on top of meat in casserole pan and bake 20 minutes until lightly browned.

Bolognese Sauce

This recipe came from Cooks Illustrated and is a favorite at our  house. I double the recipe and freeze half. The slow simmering imparts a deep rich flavor to the sauce. 

Prep Time-15 min.  Cook Time 50 min. Simmer a couple of hours.  Makes sauce enough for 2 lbs. of pasta.

3 tablespoons unsalted butter

3 tablespoons olive oil

1/4 cup minced onion

1/4 cup minced carrot

1/4 cup minced celery

¾ pound ground beef chuck

3/4 pound ground pork

table salt

2 cups whole milk

2 cups dry white wine

2 (28 ounce) can whole tomatoes, packed in juice, chopped fine, with juice reserved

Salt to taste and a dash crushed red pepper

1. Heat butter and oil in large, heavy-bottomed Dutch oven over medium heat; add onion, carrot, and celery and sautè until softened but not browned, about 6 minutes. Add ground meat and ½ teaspoon salt; crumble meat with edge of wooden spoon to break apart into tiny pieces. Cook, continuing to crumble meat, just until it loses its raw color but has not yet browned, about 3 minutes.

2. Add milk and bring to simmer; continue to simmer until milk evaporates and only clear fat remains, 20 minutes. Add wine and bring to simmer; continue to simmer until wine evaporates, 20 minutes longer. Add tomatoes and their juice and bring to simmer; reduce heat to low so that sauce continues to simmer just barely, with an occasional bubble or two at the surface, until liquid has evaporated, about 3 hours. Adjust seasonings with extra salt to taste and serve. (Can be refrigerated for several days or frozen for several months. Warm over low heat before serving.)

Huevos Rancheros

Prep 10 min Cook Time 20 min

Rancheros sauce

1 tablespoon vegetable oil

1/2 onion minced

1 t minced garlic

1/2red pepper minced

1/2 green pepper minced

1 jalapeño seeded and minced

1 14 oz can diced tomatoes

Chili powder to taste

8 corn tortillas

8 eggs

Queso  fresco

Heat oil in pan

Sauté vegetables, add tomatoes and chili and let simmer.

Spray large frying pan with cooking spray and briefly crisp corn tortillas and place in warm oven.

Eggs are then fried sunny side up or can be poached on top of ranchero sauce. 

Place 2 crisp tortillas on each plate, place egg on each tortilla, cover with ranchero sauce and garnish with cheese.

Perfect with black beans and and sliced avocado or guacamole.

Easy Rice Pudding-Easy Pressure Cooker Version

This is a great creamy comfort dessert made quick and easy in the pressure cooker.

1 cup rice
1/2 cup sugar
4 cups milk - I use 1 %
1/2 t salt
1/2 teaspoon grated lemon zest

Mix and heat in stovetop pressure cooker until boiling.  Turn to low simmer, cover and pressure cook on high for 10 min.  Use quick release.

Add 1/2 cup raisens soaked in 1 cup half and half ( I use fat free) and 1 t vanilla.

Pressure cook on high for 4 more minutes.  Quick release and serve. Delicious!

Shrimp Etoufee' - Light

This is a great light and fresh étouffée recipe.  It is similar to the one served at the Don's Seafood Restaurants in LA.

Prep Time - 15 min. Cook Time - 15 min Serves 4-6

3 T olive oil
1 3/4 lbs peeled shrimp 2 lbs with shells - peeled
1 small onion diced
4 cloves garlic minced
2 stalks celery diced
1/2 red pepper diced
1/2 green pepper diced
1 T cornstarch
1 1/2"cup shrimp stock
Salt, pepper,and red pepper to taste

Add oil to warm pan.  Sauté onion, add garlic when translucent. add celery and peppers and cook till soft and translucent. Add shrimp and sauté until pink.

Add stock and dissolved starch.  Cook until sauce is thick and bubbly. serve over hot rice (or celery root/ cauliflower purée if going low carb) with a splash of Tabasco.