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March 13, 1998     Cape Gazette
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March 13, 1998

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FOOD & DRINK Everybody's Irish on March 17 On St. Patrick's Day, everyone becomes a little bit Irish. We like to wear a touch of the green and celebrate with favorite foods. There's noblarney about tradi- tional Irish cooking. It's simple, savory fare prepared with fresh ingredients - like one-pot, hearty beef dishes accompanied by fla- vorful, robust home-baked breads. Either of these two slow-sim- mered beef dishes would make a delicious St. Patrick's dinner. Braised Beef with Roasted Parsnips, Leeks & Red Peppers features beef pot roast simmered to fork-tenderness with broth, gar- lic and a bay leaf. While the beef simmers unattended, the parsnips, leeks and red bell peppers roast in the oven until tender and lightly browned - they take on a slightly caramelized flavor. The cooking liquid from the pot roast makes a sensational gravy to drizzle over the beef and vegetables. Beef & Winter Vegetable Stew is a simple, richly flavored one- dish meal made with beef for stew simmered in a mixture of onions, beer and beef broth until the beef is very tender. Small red potatoes and carrots are added near the end of cooking to round out the dish. Homemade Potato Rolls are a tasty traditional accompaniment to either of these aromatic beef dish- es. Made extra-convenient with quick-rise yeast, these warm from- the-oven rolls are tender and moist. You can even make them up to 24 hours in advance and refrigerate until baking time. So, enjoy the celebration - and add a delicious touch of Irish with these easy recipes. Tips for great simmered beef dishes: Less tender beef CUtS like pot roast and beef for stew, cut from the chuck or round, are actually some of the most flavorful beef cuts When prepared by moist heat cooking methods, the steam creat- ed by the long, slow cooking ensures that the beef will be fork- tender, moist and delicious. The flavor is developed as the beef simmers gently in the tightly cov- ered pan. The steps to braising beef or cooking in liquid are 1-2-3 easy: 1) brown the beef; 2) add the appropriate amount of liquid; and 3) simmer gently over low heat until the beef is fork-tender. There's no rushing this' kind of cooking - but it's also easy cook- ing. While the beef simmers, there's no need to stir Or peek. If I vegetables are part of the dish, they are added near the end of cooking so they will be tender, not overcooked. Beef & Winter Vegetable Stew Total preparation and cook- ing time: 2 hours 2 Ib beef for stew, cut into 1- inch pieces 2 T vegetable oil 2 C chopped onions 1/2 t salt 1/4 t pepper 1 can (13 3/4 to 14 1/2 oz.) ready:to-serve beef broth 1 C dark beer or nonalcoholic beer I lb. small red potatoes, quar- tered 3 medium carrots, cut into 1/2-inch pieces 2 T cornstarch dissolved in 3 T water Chopped fresh parsley (optional) In Dutch oven, heat oil over medium-high heat until hot. Add beef and onions (half at a time) and brown evenly; stir occasional- ly. Pour off drippings. Return beef mixture to pan. Season with salt and pepper. Stir in broth and beer. Continued on page 64 Daniel McDowell, left, 'offers chocolate chip cookies to Pete Jamieson for a taste test in a study directed by food scientist Y. Martin Lo to develop a microwavable soy-based cookie dough. UD food scientist hopes to stir up cookie dough market University of Delaware senior preferences on the survey. Packed Daniel McDowell carefully filled with chocolate chips, each type of three baskets, marked A, B and C, cookie has a distinct texture and each with a different type of taste. chocolate chip cookie. But these are no ordinary choco- "We've got a winner this time," late chip cookies. Made with 100 said the animal and food science percent soy flour, they have been major, as he placed the pile of sur- meticulously researched by Dr. Y. veys in front of the baskets. Martin Lo, an assistant professor Lucky passersby are invited to of food processing and engineer- taste the cookies and record their Continued on page 64 Happy Maewyn Succat's Day? What?. Well, actually, being the serious reporter that I am, I dis- covered through my extensive research for this column that St. Patrick prior to becoming a priest was known was Maewyn Succat. St. Patrick actually came from Scotland or Roman Britain. Yes there were Romans in Britain around 410 A.D. (Hey, kids, if yon need a school report, here it is. But remember to thank Mother for din- ner and the free report.) Anyway, Maewyn was captured by pirates, sold into slavery in Ireland and worked as a shepherd for six years. Dogged by this, he went to France where he became a priest and bishop. Then, legend :has it that St. Patrick went back to Ire- 'land where he drove all the snakes into the sea. (Talk about beach erosion!) Logic dictates thatthis is why Americans choose St. Patrick's Dayto wear green or orange and party hearty. The first An celebration was in 1737 and, you guessed correctly, took place in Beantown, Mass. (Quick quiz kids: was that before or after they threw the tea in the harbor?) Now more than 100 parades are held to celebrate the day. The largest one is in New York City. Traditionally, we have special dinners on St. Patrick's Day. Usu- ally, the main course consists of FOCUS ON FOOD beef or lamb. Recently, I discov- ered that the Irish in Ireland cele- brate with salmon. But hey, what do they know? Here are our din- ners. conted beef The less tender the meat, the mote cooking is.required. Brisket is tougher than round. The meat should be covered with water and simmerod, not boiled. Boiled corned beef becomes tough and. stringy. Wash the. corned beef well in cold water. Place in a large pot and cover completely with fresh cold water. Simmer until tender, allow- ing approximately 45-50 minutes per pound. For a St. Patrick's Dinner, cook the corned beef. Peel potatoes and scrape carrots of medium size. About 45 minutes before the corned beef is done, put the pota- toes and carrots in the pot; cover and cook for about 15 minutes. Wash, quarter and core a medium- sized cabbage; place on top of meat and vegetables. Cover and cook for 30 minutes or until ten- der. Arrange vegetables around sliced meat on a platter and serve with horseradish cream sauce. Horseradish Cream Sauce 3/4 C heavy cream 1/2 C mayonnaise 1/2 C prepared horseradish, drained 2 1/2 T Dijon mustard salt and freshly ground black pepper, to taste Whip heavy cream in a large bowl until it forms soft peak. Combine the mayonnaise horse- radish and mustard in another bowl. Fold in the whipped cream. Add salt and pepper, Stir well, and place in serving bowl. What is small, red and whispers? A hoarse radish. Eeftover corned beef makes excellent sandwiches, If you want another dinner, here's a recipe for hash: Corned Beef Hash 3 T butter 3 C corned beef, cooked and chopped 3 C potatoes, cooked and chopped 1 small onion 1/2 C cream salt and pepper Heat butter in a frying pan. Combine corned beef, potatoes and finely chopped onion. Add enough cream to moisten; add salt and pepper to taste. Mix and spread evenly. Cook over low heat until brown on underside. Fold over like an omelet. Serve with fried or poached eggs or vegeta- bles and rolls. This is an exclusive to the Cape Gazette: the first poem I ever wrote. I was 6 years old. That was some 40 years ago. Wait, I mean some 30 years ago - yeah, yeah, that's the ticket. Sure, I could have sold it to the "New Yorker." But hey, we stand by our newspaper. I have a dog His name is Buff He never seems to eat enough He begs for food the whole day through His favorite,&sh is.Irish Stew Irish Lamb Stew 2 lb. lamb, cut in pieces 2 medium onions, quartered 4 small whole carrots 8 small whole potatoes 1/2 head cabbage 1 t salt 1/8 t pepper 1 C cooked green peas Cover lamb with water and sire- mer, skimming off fat. Add onions and carrots and continue cooking slowly until meat is tender. Add potatoes. (What do you call a stolen yam? A hot potato.) When potatoes are almost finished, add the cabbage, cubed. Cook for 12 minutes and thicken slightly with a little flour moistened with cold water. Season and serve on a hot platter with the peas sprinkled over the stew. Red wine is sug- gested as a beverage for these dishes, but if you were really Irish you'd probably prefer a fine lager. Dessert should be green. Pista- chio ice cream is a good choice, but any dessert can be green with a little food coloring. How about green cantaloupe? Knock, knock. Who's there? Cantaloupe. Can, taloupe who? Cantaloupe tonight, Dad's got the ear. This just in: Artichokes are green. Here's a reall bad arti- choke joke. Spike the gangster rub out a client who is not paying his gambling bills. Times are hard and he only as a dollar to pay his hit man, Artemis, to do the job. The hit man goes to do the job, but forgets his gun and has:to strangle the client. Next, two of the client's friends come and he has to take them out also. What do you think the headline is in the newspaper? Arti-chokes three for a dollar. Celebrate St. Paddy's Day with an Irish jig of a menu