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Okay, okay, I know that authentic Irish stew is supposed to be made from mutton or lamb, but everyone in my family prefers beef. This may not be authentic, but it is delicious. I say below that it can be refrigerated for two or three days, but I should probably say that it *should* be. This is a dish that improves significantly in the fridge, and is much better on the second day.
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My friend Tim sent me a link to this recipe a few weeks ago. As it turns out, it may be the perfect potato recipe. Cooking over very low heat with a lid on the pan allows the potatoes to both brown and steam in butter at the same time, leading to perfectly creamy interiors with slightly crispy exteriors. As you can see in the picture from the previous post, I served these with poulet en cocotte. That recipe yields a small amount of pan sauce which worked very well with these potatoes. I expect this recipe to become a standard in our house.
Click here for a PDF of this recipe without photos.
This is an excellent one-dish meal. It also has the benefit of being easy to make a day or so in advance, making it perfect for serving during halftime of a football game on a chilly autumn day.
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This is the second post from my father-in-law’s birthday dinner. I enjoyed this dish even more than the steak. Following the recipe will yield just over a cup of the roast poblano mayo, only half of which is required for the potato salad. Once you taste it, you’ll realize this is great news for the next few sandwiches you make. You could make this vegetarian by garnishing with something other than crispy bacon, but I sure wouldn’t recommend it.
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This meal – barbecued chicken, mashed potatoes, collard greens, and strawberry shortcake – is really pretty basic. The point of posting it here isn’t so much about grilling chicken as it is making this specific recipe from Thomas Keller’s Ad Hoc at Home. In the book, Keller explains that his father lived next door for the last few years of his life. This meal, which was his father’s favorite, also turned out to be his last. The way he describes his feelings about cooking in this book (and in interviews I’ve read or seen on TV) describes my approach to cooking as well: “When we eat together, life is better. Our lives are enriched when we share meals.”
In the book, Keller includes a number of “lightbulb moments,” almost all of which are great kitchen tips. Along with this recipe, he writes “the first lightbulb moment I want to offer is one I was lucky to realize in time, and hope that others will too. It may seem obvious but it’s worth repeating: Take care of your parents.” Hear, hear, Chef.
Click here for a PDF of this recipe without photos.
I saw this on Michael Ruhlman’s blog on St. Patrick’s Day, and it made me wish I had time to make it that same day. Instead, I decided to wait until my (Irish) in-laws came to town for a visit. I actually made two briskets – wrapped separately – and left the second one in about an hour longer than the first. It was much more tender, so I’ve updated the attached recipe to reflect the extra hour of cooking time. Continue reading ‘Corned beef and cabbage’
Julio's Delicatessen 