Appetizers

Split Pea with Bacon Soup

Pea soup with bacon


I think I have the definition of stick-to-your-ribs soup. Made from ham stock, everyone’s favorite green seed (yes, seed) and smoky bacon, this split pea and bacon soup is sure to please. I’ve avoided the Irish tradition of pureeing the soup, skipping the step while letting the peas break down of their on volition.

I just happened to run across a pound or so of ham bones from a local farm and figured a ham stock was the easiest way to use them. I simmered them with onions, garlic, sliced carrots, celery, a bay leaf, a handful of peppercorns and a half teaspoon of salt in enough water to cover for at least a couple hours. When it tasted full and “hammy” I strained the stock and refrigerated, scraping off the fat after it cooled before freezing until I was ready to use it.

Ingredients
4 cups ham stock (see above)
1 cup chopped onions
2 cloves of garlic minced
2 teaspoons black pepper (freshly ground preferably)
1 pound dried split peas
1 cup chopped carrots
5 slices bacon

Bring ham stock to a simmer and add onion, garlic and pepper, allowing to simmer for 1 hour. Pour in the peas and carrots and simmer 1½-2 hours, adding a pint of water if needed, until the peas have broken down and are soft.

Cook bacon and strain on paper towels. I microwave the bacon surrounded by plentiful paper towels two minutes and then in 30 second to 1 minute intervals until the bacon is crisp (maybe another 3 minutes depending on microwave strength). Cut or break bacon into bits and add to soup. And enjoy.



Pea soup stock
Ham stock with onions, garlic and pepper added

Pea soup cooking
Split peas and carrots added

Pea soup cooked
Split pea soup cooked

A spoonful of split pea with bacon soup

Parsnip Carrot Soup

Parsnip Carrot Soup

As the leaves fall and the temperature drops, the idea of a nice warm bowl of soup grows ever more enticing. Well, the Irish certainly love their soup and they make delicious varieties to be sure. Drop into any pub and they’ll have a soup of the day ready to go with fresh cut brown bread.

My cousins, in County Armagh, introduced me to homemade parsnip carrot soup and I was hooked. It may not solve all of your problems, but it certainly won’t hurt them either. Made with fresh, homemade chicken stock and vegetables, this is cast easily into a healthy lifestyle, so you can feel good about what you’re eating as well as getting the warmth to the body and soul that only soup can bring.

Ingredients (makes 6 servings)

Chicken stock (skip if using store bought, but expect more sodium)
Two chicken carcasses (Two makes a deeply satisfying stock. I freeze the carcasses to use in soups after enjoying everything that can be gleaned off them)
2-3 handfuls of celery, cut into chunks
2-3 handfuls of onions, cut into chunks
2-3 handfuls of carrots, cut into chunks
2 bay leaves
1 tablespoon thyme
Salt and pepper

Parsnip Carrot Soup
1 tablespoon extra virgin olive oil
2½ cups chopped onion
3 cloves garlic
3 cups chopped parsnips
2½ cups chopped carrots
3 cups water
4 cups chicken stock (see above. Low sodium if using store bought.)

Throw chicken carcasses into a large stock pot with chopped celery, onions, carrots and bay leaves. Fill the pot with water just to cover the ingredients. Bring to a boil over high heat, then lower temperature to a simmer. Over the next 15-20 minutes skim off the foam as it rises to the top. Simmer the stock for a total of at least two hours. The chicken should be breaking apart easily and the vegetables mushy. Taste the stock and add salt to taste, perhaps a half to one teaspoon. It will help focus the flavor.

Strain stock into a container and discard the solids. If desired, skim off most of the fat using a fat skimmer. Alternatively you can refrigerate the stock and skim off most of the fat from the top after it has cooled. Skimming the fat isn’t necessary, as fat adds to the mouth feel and flavor of the finished soup, but a little can go a long way. I freeze the majority of the fat for use in other dishes later on.

Separate 4 cups of stock for the soup and refrigerate or freeze the remainder.

In a large stock pot (you can just rinse the pot you used for the chicken stock), add 1 tablespoon of extra virgin olive oil over medium heat. When it gains a sheen, add the onions and sauté for several minutes, then add the garlic and continue sautéing until the onions are soft.

Add the parsnips and carrots, the chicken stock and water, bring to a boil over high heat and reduce heat to a simmer for 50 minutes or so. Turn off the heat and let the soup rest for 5 minutes, then transfer in stages to a blender and blend until smooth. Once the soup has been pureed, return it to the pot and keep it warm under low to medium heat until ready to serve. Top with sliced scallions or chives and/or crispy bacon. Serve with a sandwich or fresh brown bread and butter.



Chicken stock
Chicken stock starting to cook

Skimming chicken stock
Skim the foam off the top

Parsnip Carrot Soup ingredients
Simple soup ingredients

Sauteeing onions
Sauté the onions and garlic

Parsnip Carrot Soup begins cooking
Soup starting to cook

Parsnip Carrot soup cooked
Soup finished cooking

Parsnip Carrot soup finished
Parsnip and Carrot Soup



Overloaded Potato and Garlic pizza

Overloaded Potato and Garlic Pizza closeup


One of the golden guidelines of making pizzas is not to overload them. But you have to know when to throw the rules out the window. Case in point: our overloaded potato and garlic pizza. This isn’t your cookie cutter, corner store pizza. It’s a savory sweet concoction unlike anything you’ve tasted. It comes topped with crispy potatoes, sautéed red onions, sharp cheddar cheese, plenty of garlic and a drizzle of balsamic vinegar glaze.

The secret to the potatoes is to grate and soak them to reduce the amount of sticky starch. Grating allows you to take only what you bite from a slice and not half the toppings, while their color adds to the pizza’s visual pop. Sautéing the onions also creates a sweet base for the potatoes to play off, as does the balsamic glaze. The cheddar cheese? Well, what better to complement potatoes?

Ingredients

  • 2 medium/large red potatoes
  • 1 large red onion
  • Extra virgin olive oil
  • 6 cloves minced garlic
  • 1 package prepared pizza dough (store bought works fine, but remove from fridge a half hour before you use so it has a chance to warm up a bit)
  • 3 oz. grated sharp cheddar cheese (Please grate your own. The pre-packaged stuff just isn’t the same.)
  • Balsamic glaze (available in most vinegar sections)

Preheat oven to 500° Fahrenheit.

Scrub the potatoes under running water, then grate them, leaving skin intact for color, into a bowl of water using a large grater. Soak the potatoes for at least a half hour, but preferably an hour, changing the water a few times while stirring the potatoes to clear out the starch. Meanwhile slice one red onion into small pieces. No need to dice. In a pan over medium heat, drop a tablespoon of extra virgin olive oil and heat for a few seconds before adding the onion and adding a dash of salt. Sauté until the onions turn brown and sweet, 20-30 minutes. Add 2 cloves minced garlic in the last minute and remove from heat.

Drain the potatoes in a colander and squeeze them as dry as you can. I usually squeeze them out for several minutes before employing paper towels. This is an important step as they will be saturated with water which otherwise could prevent browning and make the pizza soggy. While still in the colander sprinkle the potatoes with a pinch or two of salt and stir to distribute (which will further help extract water) and pepper.

Flatten the pizza dough and place on a well oiled pizza pan (the holes in the pan help to crisp the crust). Drizzle extra virgin olive oil onto the crust and brush to spread a think coat evenly. Spread 4 cloves minced garlic on top of the oil, then spread the onion mixture evenly on top of that.

Add 1 tablespoon of extra virgin olive oil to the potatoes and pile evenly on the top of the pizza. As a recommendation, start on the outside of the pizza and work your way in making sure not to center load. This is more topping than I would normally put on a pizza, but it works. Sprinkle grated cheddar cheese on top of that, once again starting around the rim and working inward.

Bake at 500° Fahrenheit for 15-20 minutes or until cheese and crust are golden brown and bits of potatoes have crisped up. Remove from the oven and drizzle balsamic glaze on top. Slice and serve with more balsamic glaze for dipping and/or chopped chives sprinkled on top for a little color and freshness. C
utting this pizza into smaller slices will give you a unique appetizer sure to impress.


Soaking the potatoes
Soaking the potatoes

Raw onions
Small slices, but no need to dice the onions

Sauteed onions
These are looking ready

Shredded soaked potatoes
Make sure the soaked potatoes are as dry as you can get them

Onions and garlic added
Extra virgin olive oil, garlic and onions added

Ready to bake
Ready to bake

Pizza fresh from the oven
Hot out of the oven

Fresh chives sprinkled on top
Fresh chives sprinkled on top

A slice of potato pizza

Cheesy Champies

Cheesy Champies with bacon

Champ is one of the staples in Irish food — mashed potato, scallions, butter and milk. It’s such a favorite of mine that I began to wonder how I could introduce it as an appetizer. What I came up with was Cheesy Champies: potatoes, cheese, eggs, scallions and bacon — bite sized. (The cheese replaced the milk and butter, and why add bacon… well, why not?)

As a caveat, I baked these using muffin liners and that was a mistake. The Champies stuck like glue to the liners, so oil the muffin pan instead.

These are every bit as delicious as you might imagine with a full cheesy potato-y bacon-y flavor. I used American bacon, but ham or Irish bacon would work well too. Alternatively, you can omit the meat for a vegetarian version.

Ingredients (makes 24 mini muffins)

  • 1 large russet potato
  • 3 large eggs
  • 1 cup freshly grated Kerrygold Dubliner cheese - separated (pre-grated cheese cannot compare)
  • ¼ cup fresh scallions (green onions), sliced into rings
  • 2-3 strips American bacon, cooked and broken or cut into small bits, optional (microwaving bacon works well; line a microwave safe plate with paper towels, place bacon on and cover with more paper towels, cook for one minute on high, then go in 30 second increments checking for desired doneness each time; drain on fresh paper towels)
  • Salt and pepper

Heat the oven to 400° Fahrenheit.

Mashed potatoes: Wash the potato and slice into smaller bits. I leave the skin on for a more rustic Champie, so cut pieces small enough to break up the jacket. Place in a pot of boiling water and boil for 15-20 minutes or until tender. Drain and return to stove to steam away excess moisture (this is key to good mashed potatoes). Mash the potatoes.

Lightly grease a mini muffin tin (24 muffins). Combine the potatoes, eggs, ¾ cup of grated cheese, scallions and bacon. Add a dash of salt and pepper.

Using a teaspoon, fill the muffin tins with the mixture, leaving space at the top, then sprinkle the remaining ¼ cup of cheese on top of the muffins. Bake for 20 minutes or until golden brown. Let cool for a few minutes, then use a spoon or knife to remove them from the pan.

If desired, sprinkle with additional scallion and serve with sour cream, ketchup, Sriracha sauce, Ballymaloe “Red Pepper and Jalapeño Sauce” or ranch dressing, or just use your imagination.

These can be made a day or two in advance and reheated at
400° Fahrenheit for about 15 minutes.


Potatoes
This is two potatoes. I like to make more than enough.

Champies premix
Ready to mix.

Champies raw
Ready to spoon into the muffin pan.

Champies ready to bake
Ready to bake.

Champies
Fresh out of the oven.

Pub sandwiches

Party sandwiches


So the big rugby match is on and you’re looking for something simple and satisfying. Maybe some friends are coming over for tea and you don’t have time to run to the store. Rest assured, the Irish have an answer and there’s a good chance you already have the ingredients: party sandwiches. These little goodies are proof that the simplest foods can be the tastiest.

I’m making three types — egg, cucumber and ham — and they’ll be scarfed down by the score. Vegan friendly butter can be substituted on the cucumber sandwiches to accommodate vegan friends.

Traditionally the Irish have used white bread for these bites, but increasingly you’ll find healthier options. I’ve used seeded rye for the extra flavor.

Ingredients (makes three sandwiches)

  • 2 peeled hard boiled eggs (I place eggs in a pot covered in cool water, bring just to a boil, remove from heat and cover with a towel for 12 minutes)
  • Sliced ham
  • Cucumber
  • Butter
  • Bread
  • 2 Tablespoons Mayonnaise
  • Dill weed
  • Salt

Slice crusts off bread

Egg salad

For the egg sandwich:
Dice eggs and combine in bowl with mayonnaise, a pinch and a half of dill weed and a dash of salt. Spoon egg mixture onto one slice of bread (there will be a little leftover); cover with second slice of bread.

For the ham sandwich:
Cut several layers of thinly sliced ham to fit the bread; place them flat on one slice of bread; butter second slice generously and cover.

For the cucumber sandwich:
Cut cucumber into ¼“ slices (or paper thin if you prefer); layer on first slice of bread; butter second slice generously and cover.

Quarter each sandwich and serve.

Party sandwiches open

Sweet Potato, Cabbage and Seaweed Salad


seaweed-salad


I always thought of seaweed as something only used in Japanese cuisine; however, after a study of Irish foods, I realize it has a long tradition of use in some recipes. Darina Allen says: “...seaweeds are an entire world of undiscovered knowledge for many people although they have been part of the diet of coastal peoples since time immemorial....In our family, the babies are weaned onto carrageen moss (a type of seaweed) pudding” (The Forgotten Skills of Cooking, page 65). I never knew about this aspect of Irish food history until recently, and the more I learn, the more fascinated I am.

Despite my foray at the beach that you see in the pictures, I chose to purchase my seaweed at a local health food store to ensure freshness/safety, and to be certain I knew the variety. I plan on taking a seaweed walk in Ireland to improve my knowledge of the varieties, of course (see below for seaweed walk companies).

At a local health food store, I was lucky to find raw kelp that was already cut into noodles (Ocean Approved is the brand name). The kelp I purchased was green and simply seaweed cut into noodle shapes. There are clear “kelp noodles” found in most health food stores or Asian markets; however, these are not raw. I wanted as close an experience to raw seaweed, and I found it with the Ocean Approved Kelp!


seaweed
Kelp, Noodle Cut

Below I have listed where you can purchase kelp and Irish sea spaghetti, which Clodagh McKenna uses in her Vegetable and Seaweed Salad. Her dish simply inspired mine, so I have not tasted the sea spaghetti; however, the kelp worked delightfully! I am sure the Irish sea spaghetti will also.

Ingredients (serves 4)

For the salad

  • 3-4 sweet potatoes, peeled and chopped into bite size pieces
  • Olive oil
  • Salt
  • Half head of red cabbage, chopped
  • 3 scallions, diced
  • 1 granny smith apple, peeled and grated
  • 1-2 handfuls of rinsed and blanched seaweed (either Irish sea spaghetti or raw Kelp- noodle cut)

For the dressing
  • 2 tbs of lime juice (about 1 or 2 limes)
  • 2 tbs of honey
  • 2 tbs of olive oil
  • Salt and pepper to taste

Preheat the oven to 400°

Preparing the seaweed:
If using Irish sea spaghetti (see below for availability): rehydrate the sea spaghetti and rinse -according to the package- then put in boiling water for about five minutes. I cooled them before tossing with the other ingredients.
If using RAW kelp noodle cut (harder to find- but my local health food store had them. Again, they are green, not clear like the popular kelp noodles you find- so look for raw): defrost if frozen, overnight in the fridge. Rinse thoroughly. You can eat them raw or throw them in boiling water for about a minute, which I did.

Toss the peeled and chopped sweet potatoes with a bit of olive oil and salt. Then roast them in oven for about 15 minutes (be sure to stir halfway through)

While the sweet potatoes are roasting:
Chop half a head of red cabbage into bite size shred-like pieces- then rinse and pat dry with paper towels.
Rinse and dice three scallions
Make the salad dressing by whisking together the lime juice, honey, and olive oil
Finally, peel and grate the apple. Do this step after all the other ingredients are ready since apple tends to brown quickly.

Toss everything, from kelp noodles to apple (except the sweet potato), with the salad dressing. Divide onto plates and place the sweet potatoes on top of each plate of salad. And dig in!

To Purchase

Whole Foods, various locations

Ocean Approved www.oceanapproved.com Portland, Maine (to find a store near you that sells their kelp)

The Cornish Seaweed Company www.cornishseaweedcompany.co.uk (ships to the US for about $6.50, which is reasonable)

To Learn More About Seaweed

Prannie Rhatigan www.irishseaweedkitchen.ie (knows everything about seaweed)

Milseog na Mara www.milseognamaraonline.weebly.com (a seaweed company started by five teenagers- based in Donegal)

Atlantic Irish Seaweed www.atlanticirishseaweed.com (conducts seaweed walks)

Irish Seaweed Safari www.wildirishseaveg.com (conducts seaweed walks)

libby-seaweed

Tentatively identified as the Alaria variety by the folks from Atlantic Irish Seaweed!