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Corder, Neil
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La Belle Cuisine
Recipe Source:
Saveur No.
65 March 2003
Saveur - One Year Subscription
Sultana Scones
“Both in and on these traditional scones, use the richest butter
you can
find -
for instance, Ireland’s Kerrygold, available in
some U.S. supermarkets.”
Makes 20
6 1/4 cups flour
1/2 cup sugar
2 teaspoons baking powder
16 tablespoons (2 sticks) unsalted
butter,
cut into pieces
3/4 cup sultanas (golden raisins)
1 3/4 cups milk
1 egg
1.
Preheat oven to 400 degrees F. Line 2 baking sheets with parchment
paper and set aside. Whisk flour, sugar, and baking powder together in a
large mixing bowl. Using a pastry cutter or 2 table knives, cut butter
into
flour mixture until it resembles coarse meal flecked with pea-size pieces
of butter. Stir in sultanas. Add milk and stir until dough just comes
together.
2. Turn dough out onto a lightly floured surface. Dust hands with flour
and gently knead with the heels of your hands several times until dough
forms
a rough ball. (Do not overknead dough, or scones will be tough.)
3. Divide dough into 20 equal pieces, gently shape each into rounds, and
arrange on prepared baking sheets 1 – 2 inches apart. Beat egg and 1
teaspoon water together in a small bowl. Using a pastry brush, brush
tops
of dough rounds with egg wash.
4. Bake scones until golden brown, 30 – 35 minutes. Set aside to cool
on wire racks for 5 – 10 minutes. Serve warm with butter and
marmalade
or jam.
Potato and Spring Onion Soup
“Though it may seem French inspired, this soup is
based on two of the
most
basic vegetables of the traditional Irish diet and recalls the vegetable
dish
called
champ – potatoes mashed with greens (often scallions).”
Serves 4 – 6
2 bunches
spring onions (scallions), trimmed
4 tablespoons sunflower or vegetable oil
1 medium yellow onion, peeled and
coarsely chopped
3 russet potatoes, peeled and quartered
4 cups chicken
stock
Salt and freshly ground black pepper
1. Cut
scallions in half crosswise, dividing white and green parts. Coarsely chop
white parts and set aside. Finely chop green parts and set aside
separately.
2. Heat oil in a medium pot over medium heat. Add onions and chopped white
parts of scallions and cook, stirring often with a wooden spoon,
until
soft, 8 - 10 minutes. Add potatoes and stock and season to taste
with salt
and pepper. Increase heat to medium-high and bring just to
a boil. Reduce
heat to medium-low and simmer, stirring occasionally,
until potatoes are
soft, 30 – 35 minutes.
3. Allow vegetables and stock to cool slightly; then, working in batches,
purée them together in the jar of a blender or the work bowl of a
food processor until very smooth. Return purée to pot and cook
over medium heat
until
hot. Adjust seasonings. Garnish soup
with reserved scallion greens.
Cabbage and Bacon Pie
“In
Ireland, the term ‘bacon’ is used loosely;
the meat in this casserole is actually ham.”
Serves 6 – 8
6 russet
potatoes, peeled and quartered
14 tablespoons butter
6 tablespoons flour
5 cups milk
2/3 cup chopped fresh parsley
Salt and freshly ground black pepper
1 head Savoy cabbage, chopped
1 cup heavy cream
2 scallions, trimmed and finely chopped
1 1/2 pounds baked ham, diced
1. Preheat oven to 400 degrees F. Put potatoes into a
medium pot,
cover with cold water, and boil over medium-high heat until
soft,
30 – 35 minutes.
2. Meanwhile, melt 6 tablespoons of the butter in a medium saucepan over
medium heat. Add flour and cook, stirring, for 2 minutes. Add milk and
cook, stirring often, until sauce thickens, 8 – 10 minutes. Add parsley
and
salt and pepper to taste and set aside.
3. Boil cabbage in a medium pot of boiling salted water over high heat
until soft, about 5 minutes. Drain and set aside.
4. Drain potatoes, return them to pot, and mash until smooth. Stir in
cream, the remaining 8 tablespoons butter, scallions, and salt
and pepper
to taste
and set aside.
5. Scatter ham in bottom of a large baking dish, cover with cabbage,
then
sauce, then mashed potatoes, in that order, piping potatoes
through a
pastry bag fitted with a 1/2-inch star tip, if you like.
Bake until
bubbling hot and golden on top, 30 �� 35 minutes.
Beef and Guinness Pie
“This is
a hearty Irish variation on steak and kidney pie.”
Serves 6 – 8
3 tablespoons
tomato paste
3 1/2 cups beef
stock
4 pounds beef chuck, cut into 1-inch cubes
1 1/2 pounds white mushrooms,
cleaned and quartered
1 large yellow onion, peeled and sliced
6 cloves garlic, peeled and chopped
2 tablespoons fresh thyme leaves, chopped
2 cups Guinness stout
1 1/2 cups flour
Salt and freshly ground black pepper
1 egg
1 pound frozen puff pastry, thawed
1. Preheat the oven to 325 degrees F. Put tomato paste into
a large bowl,
add stock, and stir until paste dissolves. Add beef,
mushrooms, onions,
garlic, thyme, and stout and stir well. Sprinkle flour
over beef mixture,
season to taste with salt and pepper, and stir well.
Transfer to a deep
10 1/2- x
12 1/2-inch baking dish set on a large baking sheet. Cover
dish
with foil.
Bake, stirring occasionally, until meat is very tender,
3 1/2 - 4 hours.
2. Beat egg and 1 teaspoon water together in a small bowl and set aside.
Roll puff pastry out on a lightly floured surface to a 1/4-inch thickness,
2 inches wider than baking dish. Remove baking dish from oven and
uncover.
Drape pastry over dish and brush with egg wash. Return
baking
dish to oven
and bake until pastry is puffed and deep golden
brown, about
40 minutes.
Garnish with spearmint sprigs, if you like.
Breakfast
Bread
Makes 6 loaves
2 3/4 cups bread flour*
2 3/4 cups whole wheat flour*
1 3/4 teaspoons baking soda
1/2 teaspoon salt
3 tablespoons butter, softened
2 3/4 cups buttermilk
1 egg
2 teaspoons pinhead oatmeal
*
King Arthur Flour carries a
wide variety of high-quality
flours,
including bread and whole wheat flour.
1. Preheat oven to 350 degrees F. Whisk bread flour, whole
wheat flour, baking soda, and salt together in a large mixing bowl. Using
your
fingers, work butter into the flour mixture until it resembles coarse
meal. Gradually
add buttermilk, stirring with a wooden spoon until
dough comes together.
2. Turn dough out onto a floured surface. Dust hands with flour and
knead
with the heels of your hands until dough is semi-smooth,
about 1 minute.
Divide dough in half. Shape each piece of dough
into a 6-inch round. Cut
each dough round into 3 equal triangles
and arrange them on a large ungreased
baking sheet 3 to 4
inches apart.
3. Beat egg and 1 teaspoon water together in a small bowl. Using a
pastry
brush, brush tops of triangles with egg wash and sprinkle
each with a
little oatmeal.
4. Bake loaves until deep golden brown and hollow sounding when
tapped,
about 1 hour. Set aside to cool on a wire rack at least
15 minutes before
serving.
Rhubarb-Ginger Crumble
“This
basic crumble recipe is used at Country Choice [a food shop
and café on
the main street of the Irish agricultural town of
Nenagh, northeast of
Limerick
in County Tipperary] for various
fruits in season. A summer favorite is
made
with plums poached
with cinnamon. Crumbles may be served alone, or with
ice
cream or clotted cream.”
Serves 6 - 8
2 pounds rhubarb stalks, cut into 1-inch pieces
1/4-inch piece ginger, peeled and finely minced
2 1/2 cups sugar
2 cups flour
Pinch salt
14 tablespoons unsalted butter,
cut into small pieces
1. Preheat oven to 350 degrees F. Put rhubarb and ginger
into a medium bowl and toss together, mixing thoroughly. Transfer to a
large baking
dish. Sprinkle 2 cups of the sugar over rhubarb mixture and set aside.
2. Whisk flour, salt, and the remaining 1/2 cup sugar together in a medium
bowl. Using a pastry cutter or 2 table knives, work butter into flour
mixture until it resembles coarse meal flecked with pea-size pieces
of
butter. Scatter topping evenly over rhubarb mixture.
3. Transfer dish to oven and bake until topping is golden brown and
rhubarb is soft, about 1 hour and 15 minutes. Set aside to cool
on a wire
rack at
least 10 minutes before serving warm, or allow
to cool to room
temperature.
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