Irish Mock-Beef Stew

This is a grit recipe, a cookbook which has yet to fail me. It is a thick hearty stew featuring potatoes, stout, and a
meat substitute that should prove delicious. I am especially drawn to this recipe because of the quote underneath it in the book: "Drink remaining stout from open bottle and act lewdly until police arrive. Remove clothing and go into fetal position (it's been a long day in the kitchen)." Any excuse will do. Below is my version of this recipe.

Ingredients
2 packs frozen “Veat”
1 small carton Pacific vegetarian french onion soup
2 medium Yukon Gold potatoes, peeled and cut into cubes
2 cups carrots, peeled and sliced 3/8 inch thick
2 stalks celery, finely chopped
2 quarts boiling water
½ cup butter
½ cup all purpose flour
5 T nutritional yeast
¾ cup whole milk
¼ cup soy sauce
3 T Worcestershire sauce
3 T stout beer
2 ½ t salt
¾ t freshly ground pepper
¼ t rubbed sage

Directions
Combine Veat and french onion soup, set aside. Note: to use dry TVP instead of Veat, increase french onion soup to 3 ½ cups and bring 2 cups TVP to a boil remove from heat and set aside.

In large stockpot, vigorously boil potatoes, onion, carrots, and celery in 2 quarts water just until vegetables are tender, approximately 10 minutes. Meanwhile, in a saucepan over low heat, heat butter until just melted. Stir in flour and yeast and whisk vigorously over just enough heat to make it bubble. Cook 4 minutes to form a roux. Add milk and soy sauce in 3 or 4 portions, stirring thoroughly after each addition, allowing mixture to thicken. When fully combined and thickened, remove from heat.

Gently stir roux into vegetable mixture and bring to gentle boil. Add remaining ingredients (Veat should be added without the onion soup, TVP will not need to be drained). Reduce to a simmer for 5 minutes or until vegetable are extremely tender but retain body. Serve immediately in warmed bowls.

Serves 8-10

Spinach Roulade with Tomato Compote

Fresh greens and veggies mixed with eggs and cheese. This is essentially an Irish quiche on steroids with no crust, rolled with creamy goodness, and swimming in a decadent tomato moat. I'm not sure what it is with me and preparing food by rolling it up, but I like it. This recipe requires a 13x9 swiss roll pan.

Ingredients
1 bag baby spinach
2 T butter
½ small yellow onion
3 green onions
¼ cup flour
2 cups milk
4 oz sliced mushrooms
1 T chopped parsley
4 eggs, separated
6 oz cottage cheese
1 T sharp Irish Cheddar, grated
1 T Parmesan, grated
salt and freshly ground pepper and nutmeg

For Tomato Compote

3 large cloves garlic, chopped
1 large onion chopped
1 tablesp, butter and 1 tablesp. olive oil
1 large carrot, cut into 3 inch (5mm) dice
2 lbs very ripe tomatoes, skinned and chopped
2 cups dry red wine
salt, pepper and sugar
1 t. oregano and chopped fresh basil

Directions
To Make the Filling:

Melt the butter in a heavy pan,add the chopped onions and sweat over a gentle heat until soft 8-10 minutes. Stir in the flour, cook for a few minutes, stir in the milk to make a thick sauce. Put 1 tablespoon of this sauce into a bowl and keep aside. Season well with salt, freshly ground pepper and freshly grated nutmeg. Saute the sliced mushrooms in a little butter in a hot pan, season with salt and freshly ground pepper. Add to the thick sauce with 1 tablespoon chopped parsley keep aside to fill the roulade.

To Make the Roulade:

Blend the spinach with the one tablespoon of the mushroom mixture and the egg yolks. Season and fold in all the cheeses gradually. Whisk the egg whites until they are really stiff, stir a few spoonfuls into the mixture and fold in the rest. Spread the mixture over a foil or wax paper lined Swiss roll tin. Bake for approx 15 minutes in a preheated moderate oven at 350°, and then remove from the oven. While it is still warm, put a sheet of wax paper over the roulade and invert it onto the table. Leave to cool for 5 minutes and remove the tin and foil.

Reheat the filling and spread it over the roulade leaving the edge free. Ease it gently into a roll, using the paper to roll it. Holding a hot serving plate close to the roll hold your breath and give the roulade a flip so that it lands on the dish with its join face downwards if possible.

To make the Sauce:

Heat the butter and olive oil in a saucepan, add the onion and crushed garlic and cook for 3 or 4 minutes then add the carrot, tomatoes and wine, breaking the mixture down with a wooden spoon, raise the heat and cook very fast, uncovered for 15 minutes. After 10 minutes add the seasonings and oregano. Add the chopped basil just before serving and pour the sauce around the roulade. Serve with a green salad.

Champ

Champ is served piled high on the dish, with a well of melted butter in the center. It is eaten with a spoon from the outside, each spoonful being dipped in the well of melted butter. I opted to serve it dry for fear my guests would drop dead of a heart attack. The stew made a good gravy of sorts.

Ingredients
4 lb potatoes
½ lb chopped scallions
¾ cup milk
1 stick butter
pepper

Directions
Peel potatoes and cook in boiling water. Simmer milk and scallions together for five minutes. Strain potatoes and mash thoroughly. Add hot milk, and the scallions, salt and pepper, and half the butter.

Fresh Bibb Salad with Fruit and Camembert Dressing

A Fresh green salad with apples, berries, walnuts, and a creamy rich dressing. Bacon is traditional with... well... everything Irish, so I had bacon available for my meat eating friends. The bacon should be quite crisp.

Ingredients
1 head butter lettuce (Bibb)
2 granny smith apples, cored and sliced
½ cups walnut pieces, slightly toasted
¼ dried cranberries

Camembert Dressing
2/3 cup sour cream
1 tablespoon apple cider
2 ounces Camembert-style cheese (preferably Irish), rind removed and chopped
Dash of cider vinegar

Directions
Pull the lettuce apart and wash it. Toss the sliced apples in a little lemon juice and toss them with the cranberries and lettuce.

In a small saucepan over medium-low heat, whisk together the sour cream, cider, cheese, and vinegar. Cook for 3 to 5 minutes, or until the cheese has melted and the mixture is smooth and creamy. Set aside. Drizzle the dressing over all and top with crisp bacon.

Fresh Baked Soda Bread

A moist loaf od slightly sharp bread. Perfect with the stew. Quick and easy to make.

Ingredients
3 cups whole wheat flour
1 cup white flour
1 T baking powder
½ t salt
1 t baking soda
5 T melted butter
2 eggs
1 ½ cups buttermilk

Directions
Mix dry ingredients well. Put eggs in melted butter and beat lightly, add to buttermilk.
Put wet ingredients into dry and mix well till a sloughy dough.

Put dough out on a floured board, and knead until smooth. Place on lightly greased and floured baking sheet and bake 35 to 45 minutes or until brown and hollow sounding. Use a 325 oven.