Vegetable Guinness Stew

The Guinness meets the stew!

This week is the last week of winter and the week of everyone's favorite Irish holiday.  Since usually I try to avoid the frat boy-style, drunken helter-skelter of New York City on this notorious day, but still like to enjoy some authentic Irish flavors,  this year I celebrated with friends the weekend before.  A little cooking and a few people hanging out was the perfect way to catch up and slurp up one last meal of winter vegetables .  With a little motivation and some nice root vegetables I was inspired to make not just corned beef and cabbage, but also a vegetarian Guinness stew encouraged by the flavors and seasonings of the traditional Guinness beef stew that is typically found on pub menus world-wide.  The rest of the spread took care of itself since Irish food and drink are pretty simple and straightforward.

It's not Guinness.  It's Chocolate Guinness Pudding!

My gracious guests arrived with freshly baked Irish soda bread, sharp Irish cheddar with crackers and  Branston pickle, and brace yourself... chocolate Guinness pudding served in beer glass and topped with whipped cream with Guinness reduction folded in to top off the 'glass of Guinness' look.  We guzzled some Guinness, Black and Tans made with Smithwicks, and an adventurous Irish Whiskey cocktails made with freshly juiced ginger and oranges.

Prepping my mise

We ate, drank, and were merry and so I won't miss participating in the actual St. Patrick's Day one bit.  I got my fill and got to catch up with good friends and will enjoy these hearty leftovers at home in peace this Thursday.  Whether you are staying in or going out, this one is worth a try.  This recipe was a big hit and I just may have to make it part of my annual repertoire.

Vegetable Guinness Stew

4 T extra-virgin olive oil (or Irish butter, if you want)
1 large onion, cut into chunks
2 leeks, washed and sliced
1 t minced garlic
1 1/2 lb medium Yukon Gold potatoes, peeled and quartered
2 lb parsnips, peeled and cut into large chunks
1 white turnip, approx. tennis ball sized, peeled and cut into large chunks
2 lb carrots, scrubbed and cut into large chunks
about 10 oz halved or quartered white button mushrooms
1 small head savoy cabage, shredded
2 springs rosemary
2 tsp sea salt
freshly ground black pepper
2 16oz. cans Guinness
3 T tomato paste
1 2" piece of orange peel
2 t vegetarian Worcestershire sauce or tamari
enough water to cover, if needed

In a large stock pot, warm olive oil and add onion and leeks.  Cook a few minutes to soften, then add garlic and cook 5 minutes.

Add veggies, rosemary, salt, and pepper.  Stir to mix them all up and cook for 10-15 minutes.  Add Guinness, tomato paste, orange peel, worcestershire or tamari, and just enough water to cover the vegetables. Bring to a boil, stir, then immediately lower heat to low and partially cover.  Cook for about 4 hours on very low heat.  Stir every now and again very gently, trying not to break up the root vegetables.

Taste and season for salt and pepper.  Enjoy a hearty bowl with some bread and Irish butter.

Dark Chocolate Cheesecake

Here is an easy dessert that you could make this weekend for your Valentine.  It's easy and decadent.  Serve it with strawberries and raspberries and maybe some hot fudge sauce.  It's a great recipe find that turns out beautifully. Sweets for your sweet!

Dark Chocolate Cheesecake
Adapted from Bon Appetit, Oct. 2006
About 12 servings

Crust:
24 chocolate wafer cookies (from a 9 oz pkg)-- I use-*Mi-Del*
1 T sugar
¼ cup butter, melted

Filling:
1 9.7oz Scharffen Berger 70% Bittersweet Chocolate, chopped
4 (8 oz) pkgs cream cheese, room temperature
1 ¼ cups+2 T sugar
¼ cup unsweetened cocoa powder, good quality
4 large eggs

Whipped cream and chocolate curls for topping
Strawberries and raspberries for garnish


Preheat oven to 350 F.  Butter a 9” springform pan with 3” high sides.

Blend cookies a food processor until finely ground.  Add sugar and melted butter until well-blended. Press evenly into the bottom of the springform pan.  Bake just until set, about 5 minutes.  Cool while you make the filling.  Leave the oven at 350 F.

Melt chopped chocolate over a double boiler.  Let cool a bit until lukewarm, but still pourable.  Blend cream cheese, sugar, and cocoa powder in food processor.  Add eggs one at a time.  Fold in lukewarm chocolate and then pour the filling over the cooled crust; smooth top.

Bake until center is set and appears dry, about an hour.  Let cool 5 minutes.  Run knife around edge to loosen.  Cover and chill overnight. 

To serve, transfer to a platter and let sit at room temperature for 2 hours.  Top with whipped cream and chocolate curls to serve.

Nouveau Spinach and Artichoke Dip

A Merry Christmas Hors d'oeuvre for a Merry Christmas Eve

Uh-oh.  Is tomorrow Christmas Eve?  It comes fast, doesn't it?  Well, if you are in need of a quick appetizer or hors d'ouevre.  Here is some inspiration and what I am bringing to our family's Christmas celebration.
Based on classic artichoke dip, I added fresh spinach chiffonade, and replaced the traditional jarred mayo with slow cooked onions-turned into an onion-y roux, a bit of plain organic yogurt, and a bit of flax/olive oil veganaise.  Not too shabby. The yogurt and Veganaise cuts the fat a bit since it's already so rich and the yogurt adds a good tang.  You could just go with regular or light mayo if you don't have the other stuff on hand.  Garnish with some festive spicy roasted mini peppers, sliced green olives with pimientos or some bright red paprika.  Whatever you have on hand!  Merry Christmas! 

my mise

Nouveau Spinach and Artichoke Dip

3 T butter+2 T extra-virgin olive oil

1 medium onion, thinly sliced

1/2 t sea salt

freshly ground pepper

1/2 t minced garlic

2 T unbleached white flour

1/4 cup milk, soymilk, or almond milk

1/4 cup plain yogurt

8 cups or so spinach leaves, cut into chiffonade/thin strips

1 can artichoke hearts, drained and roughly chopped

1/2 cup Veganaise or other mayonnaise you wish to use (My favorite is the Flax/Olive Oil Light Veganaise)

1/2 cup grated parmigiano reggiano cheese+1/4 cup for the top

Garnish (red pepper strips, paprika, olives?)

Cocktail pumpernickel ryes, Beer Bread, and/or endive for serving.

Melt butter and olive oil in a medium or large pot with a lid.  Add onion and cook on medium-high until just beginning to brown.  Season with salt, pepper, and garlic.  Stir and lower heat.  Cook onion on low, uncovered for 20 minutes or so, stirring occasionally.  When onion is very soft and fragrant and beginning to caramelize, add unbleached white flour and stir to make a roux.  Add milk and yogurt to create a sort of bechamel sauce. Stir over low heat a few minutes until smooth.  Add spinach and gently fold in until leaves wilt down and remove from heat.  Add artichoke hearts, Veganaise, and 1/2 cup grated parmigiano reggiano.

Fold it all together and spread in a small/medium 'oven-to-table'-style baking dish.  Sprinkle the remaining  parmesan cheese on top and arrange your garnish if you want it to get baked too.  I did mine with miniature hot peppers and thought it would be great baked with the spicy flavors permeating part of the dip-yum!  You can cover and store overnight at this point or bake and serve.

Bake, uncovered, at 350 F for 30-50 minutes, depending on depth of your baking dish and if it was refrigerated before going into the oven.  When it's hot, bubbly, and browned at the edges, it's ready to serve.

Warm bread slightly before serving and arrange on a serving plate with endive. 

Chicken Tetrazzini

Rosemary Bread sticks ready to go out.

Chicken Tetrazzini.  It isn't the first thing that comes to mind when menu planning.  I have yet to be tempted to put it on a client's menu or our own.   For me, it has connotations of gloopy gloppy canned cream of something mixed with frozen bits of something and slopped up. It sounds pretty gross and I'm not sure where this peculiar vision came from, but it is what I think of when the words chicken tetrazzini pass my way.  When it was requested by a favorite client who loves to entertain, who am I to say no?  I said yes, of course! For 30 people?  Sure. Why not?
 

Cheese Platter prep

The crowd was pretty casual and were all friends, a group of avid bicyclists as a matter of fact (I guess they bike off all the pasta and bechamel calories or something because these people can seriously eat.).  Last year, I cooked for the same gathering and provided a gi-normous 50 lb white lasagna so full of cheese and butter that I'm still not completely over the ordeal.

Prep for tetrazzini recipe x 5.  That's a lot of tetrazzini!

In recipe research I learned that there are gloopy gloppy versions of chicken tetrazzini that are sort of 'instant' where you mix together some cans of stuff and boil chicken, but there are also some 'from scratch' recipes that involved fresh veggies sauteed, pan-cooked chicken breasts in butter, fresh parsley, and bakery bread crumbs.  It's a little more (okay, a lot more) work, but, in my humble opinion, totally worth it.  I choose bechamel any day over a can of pasty gelatinous 'stuff'.  I served a huge Boston and Red leaf lettuce salad, a big vegetable saute, assorted fresh bakery rolls, as well as a serious appetizer/cocktail hour and dessert from The Little Red Hen Bakery on the upper east side (chocolate layer cake and ice cream for this crowd).

It all went off without a hitch and everyone had a good time.  The recipe I ended up using was one from Giada de Laurenttiis, who tends to make very decadent 'Italian' food.  I trust her when it comes to something like this, since she doesn't head for the canned goods shelf in the pantry every time she cooks.  She does it right, and for this chicken tetrazzini, so did I.  I multiplied her recipe times five for this crowd (which hilariously brought the first ingredient to 45 tablespoons of butter.).  Here is the recipe with some changes and additions, as I deemed necessary.  I added the chopped roasted red peppers and changed just a bit of procedure.

...and there it is.  This one wins the award for biggest tetrazzini

I just had a flash!  This would be the perfect answer to all of those turkey leftovers you just don't know what to do with!  Turkey tetrazzini a few days after Thanksgiving to kick off the holiday season?  I don't know...it could be a new tradition...

Chicken Tetrazzini

recipe adapted from one by Giada De Laurentiis

9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms
1 large onion, chopped
5 cloves garlic, minced
1 tablespoon fresh thyme leaves
2 cups chopped fire-roasted red peppers, medium dice
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1 teaspoon ground nutmeg
12 ounces linguini
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated parmigiano reggiano
1/4 cup bakery breadcrumbs


Preheat the oven to 450 degrees.

Spread 1 tablespoon of butter over a 13x9 baking dish.  Melt 1 tablespoon each of butter and oil in a deep large frying pan over medium-high heat.  Sprinkle the chicken with 1/2 teaspoon each of salt and pepper.  Add the chicken to the hot pan and cook until golden and just cooked through, about 4 minutes per side.  Transfer the chicken to a plate to cool slightly.  Coarsely shred the chicken in to bite-size pieces and into a large bowl.

Meanwhile, add 1 tablespoon each of butter and oil to the same pan.  Add the mushrooms and saute over medium-high heat until the liquid from the mushorooms evaporates and the mushrooms become golden, about 12 minutes.  Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes.  Add the roasted peppers and wine and simmer until it evaporates, about 2 minutes,  Transfer the mushroom mixture to the bowl with the chicken.

Melt 3 more tablespoons butter in the same pan over medium-low heat.  Add the flour and whisk for 2 minutes.  Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper.  Increase the heat to high.  Cover and bring to a boil.  Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

Bring a large pot of salted water to a boil.  Add the linguine and cook until it is tender but stilll firm the to the bite, stirring occasionally, about 9 minutes.  Drain.  Add the linguine, sauce, peas, and parsley to the chicken mixture.  Toss until the sauce coats the pasta and the mixture is well-blended.

Transfer the pasta mixture to the prepared baking dish.  Stir the cheese and breadcrumbs in a small bowl to blend.  Sprinkle the cheese mixture over the pasta.  Dot with the remaining 3 tablespoons butter.  Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.