A Weekend of Irish Weather: Steak and Stilton Pies and Soda Bread

May you always have walls for the winds,

a roof for the rain, tea beside the fire,

laughter to cheer you, those you love near you,

and all your heart might desire.

It felt like Ireland this past weekend, with all the wind, rain and hail, and it's still raining this Monday morning. However, rainy days are ideal days to spend in the kitchen, and that's what I did most of Saturday, preparing a small St. Patrick's Day dinner, and Sunday, making a pot of soup.

I had seen these English Steak and Stilton Pies in Saveur back in October, and they resurfaced in my brain on Saturday morning as an option for our St. Patrick's Day dinner. Although English in origin, the combination of beef, Stilton, and vegetables, all bathed in a rich stout and beef gravy, and topped with a buttery puff pastry crust, sounded comforting on a rainy St. Paddy's day. You could easily substitute lamb for the beef, and even add some potatoes, for a more traditional Irish dish.

I set up Trapper puppy's pen in the breakfast nook so he could see me, turned on some Irish music, poured a glass of Sparkling Shiraz, and started chopping and sauteing. Of course, Dooley was also there, sprawled out across the kitchen floor in his usual spot. Once everything was in the pot simmering, I had time to make a loaf of Irish Soda Bread.

You can use 6" pie tins per the recipe, ramekins or bowls. My only option was these lion's head bowls, and they worked just fine. You're also supposed to cut the pastry into rounds, but I cut the dough into squares, and just scrunched it up for a more rustic look. I also made a few adjustments to the recipe, adding a little more carrots and celery, and reducing the onions, rosemary, and cheese. The flavor of the cheese was still pronounced, but I think it would have been overbearing with the full 6 ounces. For the stout, I was able to snag the last bottle of Speedway Stout off the shelf.

Steak and Stilton Pies

Slightly adapted from Saveur

Makes 4 individual pies

Ingredients:

1/4 cup olive oil

1 1/2 pounds beef chuck, cut into 1" cubes

Kosher salt and freshly ground pepper

3 cloves garlic, finely chopped

2 medium yellow onions, sliced

3 ribs celery, thickly sliced

3 small carrots, thickly sliced

1 tablespoon minced rosemary

1 12-ounce bottle stout beer

1/4 cup cup flour

2 cups beef stock

2 teaspoons mustard powder

1 bay leaf

1 tablespoon unsalted butter

10 ounces mushrooms, quartered 

4 ounces English Stilton (or other blue cheese or Gorgonzola), crumbled

1 10-ounce package frozen peas

1 sheet puff pastry from 14-oz. package puff pastry, thawed

1 egg, lightly beaten

Preparation:

Heat oil in an 8-quart dutch oven over medium-high heat. Season beef with salt and pepper, cook until browned, 10–12 minutes, and transfer to a bowl. Add garlic, onions, celery, carrots, and rosemary to pan, and saute until soft, 10–12 minutes. Add beer, and allow to reduce until all the liquid is absorbed, 18–20 minutes. Add flour and stir until smooth. Return beef to pan, and add stock, mustard powder, and bay leaf. Bring to a simmer over medium-low heat, cover partially, and cook for 1½ hours.  Turn off head and set aside.

Heat butter in a 10″ skillet over high heat. Add mushrooms and saute until browned, about 8 minutes. Add mushrooms, peas and cheese to the beef filling.

Heat oven to 375° F. Divide beef filling among four ramekins or 6" pie tins (12 ounce capacity). Roll pastry into a 14" square; cut out four pieces. Brush ramekin or tin edges with egg, and place one piece of pastry over each.  Press to seal.  Cut a couple slits into pastry and brush with egg. Bake until browned, about 40 minutes.  Allow to cool 5-10 minutes and serve.

Irish Soda Bread and a few St. Paddy's Day decorations

Irish Soda Bread

Slightly adapted from Barefoot Contessa

Ingredients:

4 cups all-purpose flour (I used 2 cups all-purpose and 2 cups whole wheat)

4 tablespoons sugar

1 teaspoon baking soda

1 1/2 teaspoons kosher salt

4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice

1 1/2 cups cold buttermilk, shaken

1 large egg, lightly beaten

1 teaspoon grated orange zest

1 cup currants

1/2 cup Irish Whiskey (optional)

Preparation:

Preheat the oven to 375 degrees F. Line a baking sheet with a silicone mat or parchment paper.

In a microwave-safe bowl, combine the currants and whiskey and heat on high for 45 seconds. Set aside.

Combine the flours, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Drain the currants and mix into the dough. The dough will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared baking sheet and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.

For a spur of the moment St. Patrick's Day dinner, this was just about perfect.  Now, PLEASE stop raining!

Oktoberfest on the Harbor

The weather was absolutely gorgeous for our Oktoberfest picnic at Bayview Park, a refreshing change of scenery from our Concerts in the Park venue. Temperatures soared in the high 80s, and above 100 inland, as Coronado attempted to make amends for a cool and cloudy summer.

Hillari, sporting lederhosen, and Olivia

Kai, soaking up the warm afternoon sun

Kai's parents, Armin and Ursula, are visiting from Germany.  Happy Birthday, Armin!

We drank a little wine and beer, and multiple shots of Berentzen's Apple liqueur and Jägermeister

Sparks taking a stroll, with the USS Ronald Reagan, moored at NAS North Island, in the background

The setting sun illuminating Paperbark trees

Once again, our picnic table was overflowing with incredible food.  Leftovers were enjoyed by all, the next evening, after a day at the Coronado Classic Speed Festival.

***

Oktoberfest Menu
Homemade Pretzels

Salad Ala Pammy

Brisket Braised in Porter

Spaetzle with Roasted Butternut Squash

Pork Knuckles and Pork Roast, with Sauerkraut

Dumplings and Gravy

Knight Salumi Sausage

Pork Schnitzel

Black Forest Cake

Milka Chocolate Bars
***

This Brisket Braised in Porter was melt-in-your-mouth tender and loaded with rich flavor. Although we chose to feature it in our Oktoberfest menu, this is the ultimate Sunday supper. It's best made the day before, and then only requires about an hour of reheating. John's Spaetzel accompanied it beautifully, but you could also serve mashed potatoes, pasta, polenta, or rice. The recipe does require close to four hours of cooking time, plus another hour to cool before refrigerating, on Day 1. Simply start it on a Saturday while you're home for the morning or afternoon, and finish it off for Sunday evening. It tasted even better, if that's possible, on Day 3!

Brisket Braised in Porter

Slightly adapted from Bon Appétit, October 2009

1 tablespoon coarse kosher salt

2 teaspoons freshly ground black pepper

2 teaspoons dry mustard (such as Colman's)

2 teaspoons chopped fresh sage

2 teaspoons chopped fresh thyme

1 6-pound flat-cut brisket, trimmed but with some fat still attached

2 tablespoons rendered bacon fat or olive oil

3 cups low-salt chicken broth, divided

20 ounces bottle porter or stout, divided (I used a German dark beer)

12 whole pitted prunes

4 bay leaves

2 teaspoons (packed) dark brown sugar

6 cups thinly sliced onions (2 1/2 pounds)

8 whole garlic cloves, peeled

1 pound brown mushrooms, sliced

1 pound medium carrots, peeled, cut crosswise into 1 1/2-inch lengths

2 tablespoons whole grain Dijon mustard

1 tablespoon malt vinegar

Position rack in center of oven and preheat to 350°F.

Mix first 5 ingredients in small bowl. Rub herb mixture all over brisket.

Heat bacon fat in heavy extra-large wide ovenproof pot over medium-high heat. Add brisket to pot and cook until deep brown, about 5 minutes per side. Transfer brisket to platter or rimmed baking sheet.

Add 2 cups broth to pot and bring to boil, scraping up browned bits from bottom of pot. Stir in 12 ounces beer, prunes, bay leaves, and brown sugar; bring to boil.

Return brisket to pot, fat side down; scatter onion slices over to cover meat, then add garlic. Cover pot; place in oven and braise brisket 1 hour.

Remove pot from oven; uncover and turn brisket over so that onion slices fall into liquid in pot. Return pot to oven and braise uncovered 30 minutes.

Remove pot from oven and add 1 cup broth. Cover and bake 1 hour 30 minutes longer.

Transfer brisket to platter or rimmed baking sheet; add 1 more cup beer to liquid in pot, then add mushrooms and carrots. Return brisket to pot. Cover and return to oven; braise until meat and carrots are very tender, about 45 minutes longer.

Refrigerate uncovered until cold, then cover and keep chilled at least 1 day and up to 2 days.

Preheat oven to 350°F. Spoon off any fat from surface of brisket pan juices and discard. Transfer brisket to cutting board. Thinly slice brisket across grain. Place brisket slices in large roasting pan (I continued using the same dutch oven).

Bring pan juices with vegetables to boil. Whisk in mustard and 1 tablespoon vinegar. Season to taste with salt and pepper, adding more vinegar by teaspoonfuls, if desired.

Add brisket slices back to braising liquid, making sure they are submerged. Cover roasting pan tightly with heavy-duty foil (or put lid back on dutch oven) and cook in oven until brisket slices and vegetables are heated through, about 1 hour 15 minutes. Serve meat with vegetables and sauce.

***

I attempted Passionate About Baking's Swiss Black Forest Cake, which was adapted minimally from The Cake Bible, as an Oktoberfest birthday cake for my mom's and Armin's birthday celebration. Unfortunately, what should have been Moist Chocolate Genoise was a bit dry and dense...but it sure looked pretty! After the fact, I found this Gourmet Video demonstrating the technique for preparing the perfect genoise.  I don't think I whipped enough air into my batter and that's where things went South.

Happy Birthday, Mom...let's go birthday shopping!

Coronado Concerts in the Park: Challenge BEER Featuring Bass Pale Ale & Hoisin Braised Buffalo Short Ribs

Finally, the sun emerged in Coronado and we were able to bask in the late afternoon rays while feasting on a gratifying mélange of beer-inspired cuisine. What more could a dad ask for on Father's Day?

Our day commenced with our morning walk, followed by most of the day in the kitchen. Around 4:30, we packed up the wagon for our trek to the park. We had a rather full load this week and the wagon totally collapsed, with the sound of snapping metal, about a half block from the house. John walked back and retrieved Big Ugly, his poor old van from his Navy deep sea diving days, which has now been converted to our NUV (Newfy Utility Vehicle). We quickly transferred the wagon contents into the van and continued to the park unloading zone, where we emptied the van and proceeded to lug 4 tables, 4 chairs, a Dutch oven full of ribs, a chafing dish full of mashed potatoes, an ice chest full of ice cream, our picnic basket, wine, et al., ad nauseam, across the park to our spot under the Jacaranda tree.

Once set up, and settled in with a large glass of wine, I was able to chillax and await the arrival of our fellow chefs.

Everything was so delectable, I don't know where to begin!

Kai outperformed once again with "Pork & Beer." OMG...German sausage, boneless leg of pork, and slab bacon, all cozily nestled in Amber Ale cabbage. Just look at that seductively-scored pork fat...eat your heart out, Emeril! Kai even included homemade Beer Mustard as an accompanying condiment.

Kai's son Max approved wholeheartedly!

Alec & Nina graciously offered Beer-Braised Pork Tacos with Tomatillo Salsa Verde and the most incredible Boilermaker Brownies I've ever tasted. Nina added beer to the brownie batter and whiskey to the chocolate ganache, but the sprinkling of finishing salt really cinched the deal.



I must say, my man has become quite the Ice Cream Maker Extraordinaire! He created a very special Beer Ice Cream by incorporating Bass Pale Ale in the custard. He then reduced his new favorite beer, Speedway Stout, with some sugar, to create Caramel-Stout Syrup. Can you say "liquid sex?"





Jack & Sandra shared fantastic Beer-Simmered Brats with Grilled Onions and Peppers; Pammy whipped up a pitcher of her most-requested Trailer-Trash Margaritas, made with Tequila, Beer, and Limeade; Mom baked Double-Chocolate Stout mini cupcakes with cream cheese frosting and a dusting of cocoa powder; and Bradley, the one-hour chef, managed to have time for a matinee and grace us with his presence and offering of Gooey Beer Cheese smeared on Garlic Bread.

Yours truly, aka Miss Blogsalot (John's new pet name for me since I've plunged into the food blogsphere), managed to sweet-talk the butcher into some meaty buffalo short ribs for my Bass Pale Ale and Hoisin-Braised Short Ribs, served over creamy mashed Yukons.



Ok, they weren't really buffalo short ribs...I just wanted an excuse to share one of our Yellowstone National Park buffalo photos from our incredible Yellowstone and Jackson Hole vacation last year! Soon, I will figure out a way to incorporate one of our moose photos, most likely with a recipe for a bar appetizer we enjoyed in Jackson Hole, lovingly named Moose Mix.

Bass Pale Ale & Hoisin Braised Short Ribs
(Inspired by Fine Cooking's Barbecued-Braised Short Ribs with Sweet Vinegar Glaze and Dave Lieberman's Braised Hoisin Beer Short Ribs with Creamy Mashed Yukons)

Ingredients:

4 lbs. beef short ribs, about 10 ribs
Kosher salt and freshly ground pepper
3 tablespoons vegetable oil for ribs, plus 3 tablespoons to saute the garlic, ginger and vegetable spice mix
10 garlic cloves, smashed
1-inch piece of ginger, peeled and sliced into 1/4 inch slices
3 tablespoons It's Delish Vegetable Mix
18 ounces Bass Pale Ale
3 tablespoons Chinese Black Vinegar, or rice wine vinegar
1 cup hoisin sauce
5 tablespoons Chili-Garlic Sauce

Directions

Season the ribs generously with salt and pepper and drizzle with 3 tablespoons of the oil. Tie each rib with an 8" piece of cooking twine. Sear the ribs on a hot gas grill, approximately 2-3 minutes per side.

Heat the remaining 3 tablespoons vegetable oil in a large Dutch oven over medium heat and saute the garlic, ginger, and vegetable spice mix, for about 4 minutes. Add the beer and vinegar and bring to a boil. Reduce heat to low and add the ribs, meaty side down. Cover and simmer for 2 hours.

Pre-heat the oven to 300 degrees F.

Remove the ribs to a clean plate and strain the sauce. Remove the fat from the sauce using a fat separator and return the sauce to the Dutch oven. Add the hoisin and chili-garlic sauces and let the sauce reduce over medium-high heat for about 15 minutes. Put the ribs back in, meaty side down, and move the pot to the oven, uncovered, for 30 minutes.

Serve the succulent, fall-off-the-bone, meaty ribs with mashed potatoes and a sprinkling of minced chives or green onion.