Food By Franz

From reading about Irish cuisine, it appears to be going through a revolution. Upscale restaurants featuring native resources are key – seafood and native produce being featured. Never one to give up heritage, the recipes are usually a twist on the traditional. Below are some very old traditional recipes.

Champ, Colcannon and Boxty – ever heard of them? They are all Irish born and some even have songs written about them, ie:

Boxty on the griddle,
boxty in the pan,
if you can’t make boxty,
you’ll never get a man.

Boxty is a recipe of potatoes, some mashed, some grated – the basic recipe calls for 1/2 lb raw potato, 1/2 lb mashed potato, 1/2 lb plain flour, 1 egg, Milk to mix and some salt/pepper. Grate raw potatoes and mix with the cooked mashed potatoes. Add salt, pepper and flour. Beat egg and add to mixture with just enough milk to make a batter that will drop from a spoon .Drop by tablespoonfuls onto a hot griddle or frying pan. Cook over a moderate heat for 3-4 minutes on each side. Usually served with a tart apple sauce or as part of an Ulster Fry.

Another song is about Champ, the Irish version of mashed potatoes.

There was an old woman
who lived in a lamp,
she had no room
to beetle her champ.
She’s up’d with her beetle
and broke the lamp,
and now she has room
to beetle her champ.

Champ is made by taking a couple of pounds of potatoes,  wash and peel the potatoes and chop into large chunks; chop the scallions. Boil them together in salted water until tender, usually about 12-15 minutes. Drain them carefully and allow to steam dry over very low heat, covered with a cloth. Then mash well. Heat the milk (or half milk, half cream) in a pan on the stove or in the microwave. When hot, gradually add the milk to the mashed potatoes and blend well to make a soft but not wet or sloppy mixture. This is where is gets Irish – Heat four bowls or plates and split the mashed potatoes among them. Grind pepper over each serving: then press a well into the top of each. Put a lump of butter in each well, and serve immediately. The idea is for each bite to be dipped in the butter well before eating. Sounds good, eh?
Colcannon - every Irish mother had its own version – basically mashed potatoes and cabbage or kale, some onion, milk, butter, salt and pepper. Some refry this mix and break it up, drizzling butter over all. Some add a touch of mace and reheat gently. You get the idea.

Beets are one of the only vegetable that you can eat entirely both root and leaf. The leaves are higher in iron than spinach – get that Popeye! Nutritious – You bet! Vitamin A, B6, vitamin C and bits of B1 & B2. Calcium, magnesium, phosphorus and copper are also in the package. Low in calories, low in carbohydrates and high in potassium – a great “heart” vegetable. While the sweet beet root has some of the minerals in its greens to a lesser degree, it is also a remarkable source of chlorine, folic acid, iodine, manganese, organic sodium, potassium, fiber and carbohydrates in the form of natural digestible sugars.

It was first eaten like chard or spinach for only its leaves. Beets of the types that produce large, fleshy, edible roots were unknown before the Christian Era. The ancients used the root of the wild beet or chard apparently for medicinal purposes only. The wild beet occurs widely over the Mediterranean lands, Asia Minor, and the Near East. It is believed to have originated in the Mediterranean area, spreading eastward in prehistoric times, with a secondary region of development in the Near East.

Beets are a cooler weather crop – the good news is they are generally easy to grow and relatively pest free – they combine well with cabbage, bush beans, lettuce, onion but tend to dislike pole beans and mustard family crops. Here you can plant them early in spring (as soon as the heavy frost is gone) and late August to have a fall crop. Swiss chard, garden beets, stock beets, and sugar beets all belong to the same species (Beta vulgaris) and will intercross readily. The distance to prevent cross pollination is extreme as the pollen is airborne. Seed crops of garden beets, for example, must not be grown within several miles of a sugar-beet seed crop lest the two kinds become cross-pollinated, a condition ruining the purity of the seed of one or both kinds.

To purchase beets look for beet roots that are unwrinkled and firm. If you store them with the greens attached, beets will keep for only three to four days in the fridge as the root has to supply moisture to the leaves. Without the greens attached, beet root can keep for a couple of weeks. Beets with round bottoms are sweeter than flat-bottomed ones. Remove the skin before cooking.

Beets can be steamed, roasted, or pickled. Check below for some quick idea’s.

Slice, Steam and toss with EVOO and some spicing (garlic/rosemary/parmesan)
Oven roast in combination with sweet potatoes, parsnips
Slice or cube and steam – toss with butter or a dash of lemon to serve
Slice and cook like you would carrots – glaze with brown sugar & a bit of ginger
Steam and mash with butter & salt
Steam the greens – prepare and serve as you would spinach.

Below is the recipe I used with the ROM (link)

BBQ Grilled Beets

1/3 C balsamic vinegar
1 tsp chopped fresh rosemary
1 clove garlic, minced
1/2 tsp herbes de provence
3 medium beets, sliced into rounds

To assemble: In a medium bowl, mix the vinegar, rosemary, garlic & herbs. Add the sliced beets & marinade for 30 minutes. Put this mix in a “foil packet” and grill for 25 minutes until the beets are tender. Remove the beets from the packet & place directly on grill for a couple of minutes to sear.

Interesting Facts:
Ever heard of “beeturia” – thats the term they give for the beets ability to discolor urine. Apparently there is a connection between how “red” the urine is and iron deficiencies.
During WWII beets were the most popular dried food.
Despite their intense coloring, beet juice does not make a good dye – it is not colorfast nor lightfast.
Individuals with a history of oxalate-containing kidney stones should limit their consumption of beets.

My Bruschetta – Think of it as “Italian Tomato Dip”

Ingredients:
6 large, firm tomatoes – deseeded and diced
2-3 large cloves of garlic, minced
1/2 C fresh, sweet or piccolo basil, chopped
1/4 C italian parsley, chopped
1 tsp fresh oregano, minced
big dash of crush red pepper flakes
1 tbsp fresh lemon juice
1 tbsp EVOO

To assemble – Couldn’t be easier – mix the ingredients in a bowl and allow to rest for at least 30 minutes at room temperature before serving. Stir occasionally while resting. This is marvelous served on crostini (Baguette slices, toasted) or any fresh crusty loaf.
The bruschetta makes a wonderful center piece for a appetizer tray – put the bowl in the middle full of the dip, stack the bread slices around. Nice additions to this are fresh mozzarella, olives. Remember to taste the bruschetta after sitting – adjust to taste

For a marvelous and colorful appetizer plate – place the bowl of bruschetta in the middle of a platter. Slice fresh mozzarella in one area of the platter with some good olives next and surround the rest of the bowl with the bread slices. Garnish with additional parsley or basil.

According to Googles calorie counter:
Oil, Olive, Salad Or Cooking – 1 tbsp, 123 Cal
Tomatoes, Red, Raw – 2 unit, 35 Cal
garlic, parsley, lemon juice, red pepper flakes are not rated.
Total 158 Calories

I made this recently for a family reunion and got great comments (Sweet!). Not too much overhead and the rich, authentic italian taste was perfect for the deck in the early evening.

Ingredients:
1 medium eggplant
EVOO
1 C pitted olives – klamatas or a nice mix of italian olives
1/4 C fresh parsley, rough chop
Anchovy fillets (at least 2 large)
1 tsp capers
3 cloves fresh garlic, minced (more if your family likes garlic)
4 turns fresh ground pepper

To assemble:

Oven to hot/425. Halve the eggplant and coat it lightly with some EVOO. Place it on foil, on a cookie sheet – roast for 20-25 minutes (soft but not mush). Turn off the oven and remove the eggplant – cool until you can remove the pulp from the skins – place the eggplant pulp in a food processor along with the rest (sans EVOO) of the ingredients and pulse lightly – add the EVOO (about 1/4 C total) slowly and pulse until mixed. Allow this to rest at room temperature (30 minutes) before serving. Great on crostini, pita, crackers. Serves as a great addition to a antipasto platter.

My sis added that the Pinot Grigio paired nicely with this tapenade.

Fresh strawberries (or raspberries)
Fresh blueberries
1 Eight oz container of nonfat yogurt
1 tbsp brown sugar
dash vanilla
tiny pinch of salt
Parfait glasses

Rinse the fruit, slice the strawberries – keep them separate. Mix yogurt, sugar and vanilla thoroughly. Start with a layer of strawberries, then yogurt, then a layer of blueberries, yogurt. Repeat. This makes 2 large parfaits or can be 4 small depending on the size of your parfait glasses. Any small clear container will do.
Kids especially like a granola crunchy topping on this – Adults seem to prefer an almond or ginger cookie for an accompaniment. Top with mint as garnish

These are my favorite
Swedish Ginger Snaps

*********This pairs nicely w/Janells Spicy White Chicken Chili***********

Ingredients:
3 cups self-rising flour
1 can beer
2 Tbsp (sweet) molasses, squeezed fruit juice, (whatever)…

Oven to 360. Spray loaf pan (olive mist, pam, etc.), pour batter in prepared pan and bake for 30 to 45 minutes (test at 30)
Cool 20 minutes before slicing

Janells tip: I use a glass baking dish because you can see the bottom of the bread to check for color, texture

Ingredients
1 zucchini
1 jalapeno pepper
1 small can of corn (or fresh if available)
onion
EVOO
cumin
garlic powder
chili powder

To Prepare:
Chop the zucchini into large dice
Chop the jalapeno into small dice
Chop 1/2 an onion into large dice
Open the can of corn, drain (preferably no salt)

In a large skillet over med hi heat drizzle a tbsp of EVOO, add the jalapeno and cook for 2 minutes, add the rest of the ingredients – continue to cook over medium hi heat (you want the veggies to get a little color) add a pinch of cumin, garlic and chili powder – cook for approximately 5-7 minutes – mixing thoroughly and serve

*This is a wonderfully versatile recipe – you can use any summer squash, or even lima beans to make this “mexican flaired succotash”
If your tired of rice and refried beans as sides for your southwestern entrees – give this a try!

Domathes is the Greek reference, Dolmas is the Middle Eastern reference

Ingredients:
1 lb ground meat (lamb, beef, pork or turkey)
1 med onion – chopped finely
1/2 C uncooked raw rice(not instant)
3 Tbsp butter/margarine
1/2 C chop parsley
1/4 C chop fresh mint (packed)
1/4 C chop fresh dill (packed)
1 tsp each salt/pepper
3-4 doz grape leaves (1 jar) *sometimes these are in the gourmet section, sometimes in the pickles section

To assemble
Pull the grape leaves out of the jar & soak grape leaves in bowl of water-(this lets the salty brine taste out)
In another bowl combine meat, onion ,rice, butter & spices, set aside. Drain grape leaves & take 1, lay flat, stem side towards you – put approx 1 Tbsp of filling near stem end and roll once, tuck side ends in and finish rolling. Fill each leaf until all the meat mix all used. Do not roll too tightly as rice will expand.

To cook
Choose a large pan with lid for steaming. Put 2-3 inches of water in a large pot. Place a steamer rack in pot and place a few grape leaves on top to line the steamer. (water level should be just underneath the steamer rack). Place rolls on the steamer lined with grape leaves – (do layers and do not pack too tightly) and cover with any remaining grape leaves. Place a lid tightly to cover pan – steam for 40 minutes – Pull extra leaves off the top carefully – arrange domathes on platter – sprinkle with lemon juice – garnish with lemon wedges. Can be served warm or at room temperature.

Note – please don’t skimp on the fresh herbs (dried will not substitute)

Makes 25-30 rolls

A wonderful side dish for a Mediterranean themed meal or a good buffet finger food.

Stuffed Vegetables -Greek Style

Ingredients
• 2 medium eggplants (about 1 pound each)
• 3 large red, yellow, or green bell peppers
• 3 large, ripe tomatoes
• 2 Tbsp chopped flat-leaf parsley
• 1 Tbsp chopped fresh oregano (or 2 tsp dried oregano) – (add 1 Tbsp of chopped mint for an interesting taste twist)
• 3 Tbsp olive oil
• 1 large clove garlic, minced
• Juice of a large lemon (about 1/4 cup)
• Salt and freshly ground pepper to taste
• 4 ounces feta cheese, crumbled

Preheat the oven to 350°F. Pierce the eggplants with a fork and place them in a shallow baking pan. Cut the peppers in half lengthwise, remove the stalk and seeds, brush the inside with 1 tablespoon olive oil and place in the baking pan with the eggplants. Bake for 40 minutes, or until the eggplants are soft. Let the eggplants cool to room temperature, then peel off the skin. Cut the eggplants in half, remove the seeds, and dice into 1-inch chunks.

Cut a lid from the tops of the tomatoes and save the lids. Scoop out the pulp from the tomatoes and place in a medium-sized bowl. Add the eggplant chunks and remaining ingredients, except the feta, to the bowl and toss gently.

Spray a 9 x 13-inch baking pan with nonstick cooking spray. Stuff the tomatoes and peppers with the eggplant mixture and replace the tops. Place the stuffed vegetables in the baking pan. Top each with crumbled feta cheese. Add 1 cup of water to the pan. Bake for 30 minutes. This dish can be enjoyed hot or room temperature.
Serves 4