Chef Martha - Cook A Good Thing

Saint Patrick's Day Inspired Menu 1. Grilled Irish Soda Bread with Herb Butter 2. Irish Cheddar Cheese Fondue with Potatoes, Celery, and Carrots 3. Irish Cream of Vegetable Soup 4. Baked Fish in Irish Whiskey and Cider Sauce 5. Roast Leg of Lamb with Potato-Mint Colcannon 6. Wild Mushroom and Leek Ravioli in a Dublin Porter Cream Sauce 7. Bacon-Wrapped Guinness Stout Glazed Shrimp Skewers 8. Braised Kale, Seaweed, and Potato Salad with Irish Cider Vinaigrette 9. Blackberry-Elderberry Crumble Tart with Sweet Cream Drizzle 10. Baileys Chocolate Mousse Cake with Mint Chocolate Chip Ice Cream Grilled Irish Soda Bread with Herb Butter Ingredients: - 4 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon salt - 1 tablespoon sugar - 2 tablespoons butter, melted and cooled - 2 cups buttermilk Herb Butter: - 6 tablespoons butter, softened - 2 cloves garlic, minced - 2 tablespoons fresh parsley, finely chopped - 1 tablespoon fresh rosemary, finely chopped - 1 teaspoon fresh thyme leaves, finely chopped Instructions: 1. Preheat a grill or stovetop grill pan to medium heat. Grease lightly with oil. 2. In a large bowl, sift together the flour, baking soda, baking powder, salt and sugar. 3. Add the melted butter and buttermilk and mix until just combined. The dough should be slightly sticky but not overly wet or dry. 4. Turn the dough out onto a lightly floured surface and knead for about 5 minutes until the dough is smooth and elastic. 5. Divide the dough into 8 equal pieces and shape each into a round disk about 3/4 inch thick. Place on the preheated grill or grill pan and cook for 3 minutes per side or until golden brown on both sides. 6. Transfer to a plate lined with paper towels and let cool slightly before serving with herb butter (see below). 7. To make the herb butter, place all ingredients in a small bowl and mix to combine well. Serve with warm Irish soda breads right away and enjoy! continue, please, Irish Cheddar Cheese Fondue with Potatoes, Celery, and Carrots Ingredients: - 2 cups grated sharp cheddar cheese - 1 tablespoon cornstarch - 1/2 cup dry white wine or apple cider - 2 tablespoons fresh lemon juice - 2 teaspoons Worcestershire sauce - 2 cloves garlic, minced - 1/4 teaspoon freshly ground black pepper - 1/8 teaspoon ground nutmeg - 2 medium potatoes (about 1 lb), peeled and roughly chopped into cubes - 4 large carrots (about 1 lb), peeled and roughly chopped into cubes - 4 celery stalks, trimmed and roughly chopped into cubes Instructions: 1. In a medium bowl, toss the grated cheddar cheese with the cornstarch until evenly coated. 2. In a small saucepan over medium heat, combine the wine or cider, lemon juice, Worcestershire sauce, garlic, pepper and nutmeg. Bring to a simmer and cook for 3 minutes. 3. Gradually add the cheddar cheese mixture to the saucepan, stirring continuously until melted and combined. Remove from heat. 4. Place the potatoes in a large pot of boiling salted water and cook for 3 minutes. Add the carrots and celery to the pot and cook for an additional 3 minutes or until all vegetables are tender but still firm. Drain well in a colander. 5. Return the pot to medium heat and add the cooked vegetables to it along with the cheese fondue mixture. Stir continuously until all ingredients are evenly combined and heated through. Serve immediately with crusty bread or fresh vegetables. Enjoy! continueChef Martha Irish Cream of Vegetable Soup Ingredients: - 3 tablespoons extra-virgin olive oil - 1 onion, finely diced - 2 cloves garlic, minced - 8 cups vegetable broth - 2 large potatoes (about 1 lb), peeled and roughly chopped into cubes - 4 large carrots (about 1 lb), peeled and roughly chopped into cubes - 4 celery stalks, trimmed and roughly chopped into cubes - 2 cups frozen peas - 1/2 teaspoon dried thyme - 1 teaspoon freshly ground black pepper - 2 cups half and half or heavy cream - 1/4 cup Irish cream liqueur, optional Instructions: 1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3 minutes or until softened. 2. Add the vegetable broth, potatoes, carrots, celery, peas, thyme and pepper to the pot. Bring to a boil then reduce heat to low and simmer for 20 minutes or until all vegetables are tender. 3. Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively you can transfer the soup to a blender in small batches and puree until smooth before returning it back to the pot. 4. Return pot to medium heat and add half and half or cream along with Irish cream liqueur (if using). Cook for an additional 5 minutes or until heated through. Serve warm with crusty bread or your favorite crackers on the side. Enjoy!Chef MarthaChef