Hot Cross Buns — an Easter tradition!

 Traditionally eaten on Easter or on Good Friday, these soft and light,  slightly sweet rolls and filled with raisins and spices. Recipe instructions include rubbing or cutting the butter into the flour before adding the wet ingredients—a step not usually employed in typical yeast bread recipe + the cross is created by a flour paste versus frosting. Rolls do  freeze well. This recipe was inspired by one at lovefoodies.com   

Hot Cross Buns    Yield: 24 rolls 

Rolls

1 1/4 cup warm milk (105-115° F)
1/4 cup granulated sugar 
1 tablespoon + 1 teaspoon instant yeast
3 3/4 cups all-purpose flour

2 tablespoons vital wheat gluten, optional (adds volume to the rolls)
1 teaspoon salt
1 1/2 teaspoon ground cinnamon 
1/4 teaspoon ground nutmeg 
1/8 teaspoon ground cloves 
1/2 stick (1/4 cup) cold butter, cut into chunks
1/2 to 3/4 cup raisins (soak raisins in a little water is not plump) 
2 eggs

 

Glaze/Topping

1/4 cup all-purpose flour
1/4 cup water
2 tablespoons apricot jam (warmed)

1.  Place warm milk, sugar and yeast in a bowl. Stir until the sugar is dissolved. Set aside until it's frothy. 
   
2. Mix flour, salt and spices in a large bowl; then rub the butter in the flour mixture with fingers until it's crumbly. 
   
3. Make a well in the middle of the mixture then stir in the eggs and yeast mixture. 
   
4. Add the raisins and stir to mix thedough. 
   
5. Knead dough for about 5 minutes until it is smooth and elastic. 
   
6. Put dough in an oiled large bowl and cover with plastic wrap or a towel. Set aside in a warm place for about 45 minutes or until doubled in size. 
   
7. When doubled in size, remove cover and punch down the dough. 
8. Punch down dough and into 24 pieces; roll each into a smooth ball.  (use a greased 8" x 12" tray) or 24 rolls ( use a greased 10" x 16 " tray).
   
   
   

   
9. Set aside for another 15 to 20 minutes while rolls rise. Then, preheat oven to 400 F.
10. When rolls have risen, use the 1/4 cup flour and 1/4 cup water (listed under topping in ingredient list) to make a smooth paste and pipe lines across all the rolls to make the crosses.
    
    
    
    
11. Bake for 10 minutes then reduce the temperature to 350 F and bake a further 15 minutes or until rolls register an internal temperature of 190°F on an instant read thermometer.
12. Remove from oven and while it's still warm, brush rolls with warm apricot jam.
    

Recipe without photos . . .

Hot Cross Buns    Yield: 24 rolls 

Rolls

1 1/4 cup warm milk (105-115° F)
1/4 cup granulated sugar 
1 tablespoon + 1 teaspoon instant yeast
3 3/4 cups all-purpose flour

2 tablespoons vital wheat gluten, optional (adds volume to the rolls)
1 teaspoon salt
1 1/2 teaspoon ground cinnamon 
1/4 teaspoon ground nutmeg 
1/8 teaspoon ground cloves 
1/2 stick (1/4 cup) cold butter, cut into chunks
1/2 to 3/4 cup raisins (soak raisins in a little water is not plump) 
2 eggs

 

Glaze/Topping

1/4 cup all-purpose flour
1/4 cup water
2 tablespoons apricot jam (warmed) 

1. Place warm milk, sugar and yeast in a bowl. Stir until the sugar is dissolved. Set aside until it's frothy. 
2. Mix flour, salt and spices in a large bowl; then rub the butter in the flour mixture with fingers until it's crumbly. 
3. Make a well in the middle of the mixture then stir in the eggs and yeast mixture. 
4. Add the raisins and stir to mix thedough. 
5. Knead dough for about 5 minutes until it is smooth and elastic. 
6. Put dough in an oiled large bowl and cover with plastic wrap or a towel. Set aside in a warm place for about 45 minutes or until doubled in size. 
7. When doubled in size, remove cover and punch down the dough. 
8. Punch down dough and into 24 pieces; roll each into a smooth ball.  (use a greased 8" x 12" tray) or 24 rolls ( use a greased 10" x 16 " tray).
9. Set aside for another 15 to 20 minutes while rolls rise. Then, preheat oven to 400 F.
10. When rolls have risen, use the 1/4 cup flour and 1/4 cup water (listed under topping in ingredient list) to make a smooth paste and pipe lines across all the rolls to make the crosses
11. Bake for 10 minutes then reduce the temperature to 350 F and bake a further 15 minutes or until rolls register an internal temperature of 190°F on an instant read thermometer.
12. Remove from oven and while it's still warm, brush rolls with warm apricot jam.

Black Bean Fiesta in a Jar with Lime Cilantro Dressing

Recipes for Mason Jar salads are typically made in quart jars; one of those jars is more than enough for the two in our household so I’ve downsized this tasty salad mix for pint jars. Even then, the amounts are variable and can be adjusted as can the choice of ingredients.     

Salad jars are a nice picnic option for us. I make them the night before and we can grab-and-go the next day. 

The spicy dressing and addition of cilantro really boost the flavor of this salad! 

Salads in a Jar are a great way to add fiber, veggies & even some fun to daily meals.

 

Black Bean Fiesta in a Jar with Lime Cilantro Dressing      Fills 2 pint jars

Lime Cilantro Dressing—recipe follows 

About 2 to 3 tablespoons onion – yellow, white or red onion, chopped

About 1/3 cup shredded carrots

About 1/3 cup shredded purple or green cabbage

About 1/2 cup cooked quinoa (I flavored with a spicy Mexican blend while cooking)

1/2 to 3/4 cup cooked black beans, drained & rinsed 

About 1/2 cup corn kernels (fresh or frozen that has been thawed)

About 1/4 cup cherry or grape tomatoes, halved

About 2 to 3 tablespoons cilantro leaves, torn or whole

2 to 3 oz. of baby spinach or other greens

1. Prepare dressing using recipe that follows.
2. To build the mason jar salads: Grab two wide-mouth ping size mason jars and add about 2 tablespoons+ dressing to the bottom of each.  Adding the dressing to the bottom of the jar allows the sturdy vegetables to marinate in the mixture and help keep less sturdy greens from becoming soggy
3. Add in onion, carrots and cabbage. 
4. Add remaining ingredients in layers in whichever order you prefer: quinoa, black beans corn, tomatoes, cilantro leaves Top with with spinach. 
5. Refrigerate jars overnight if desired. Place in chilled cooler if taking on a picnic. 
6. To serve:  Pour jar onto a large plate or bowl, allowing dressing to mix with the remaining ingredients.

Lime Cilantro Dressing                  









Replay



Learn more







1/4 cup lime juice

2 tablespoons maple syrup

1 tablespoon cilantro

1 clove garlic

1/2 teaspoon salt

1/2 teaspoon ground pepper

1/2 cup+ vegetable oil (olive oil is tasty but solidifies when refrigerated so I used canola)

 

Make dressing by placing all ingredients expect oil into blender or food processor; blend until smooth and then drizzle in oil while blender/processor is on low, adding enough to achieve desired dressing consistency.

Wool Roll Bread - the internet sensation!

Decided to try my hand at the internet sensation—Wool Roll Bread. Fun to make, this pull-apart bread is soft and fluffy and can be custom-filled—I added lemon curd, Nutella and jam to mine. 

The NAME seems a bit strange but supposedly came about because someone thought the baked round resembled pouffy skeins of sheep wool!

I made a few adaptations to the recipe at Fab Food Flavor blog.

 

Wool Roll Bread        Makes one 8” round with 5 sections

1 teaspoon active dry yeast

1/3 cup milk, warm

2 1/8 cup+ bread flour (high protein flour)

1 teaspoon salt

2 1/2 tablespoons granulated sugar

1/2 cup heavy cream

1 large egg, at room temperature

 

Melted butter to grease pan

Milk or cream to brush on top of dough

 

Fillings: Possibility are endless but just make sure the filling is not too wet and not too lupy.

Ideas for Savory filling: Shredded cheese, cream cheese, spicy cooked minced meat, chopped up ham, bacon bits – add about 2 teaspoons per section

Ideas for Sweet filling: Lemon curd Cinnamon sugar, Nutella spread, jams, cinnamon sugar, raisins or craisins, finely chopped nuts, chocolate chips, coconut flakes, dried fruit mix,– add about 2 teaspoons per section

1. Add yeast to milk, stir and let it bloom for 5 minute.
   
2. In stand mixing bowl, whisk together the flour, salt and sugar until well combined. Add in the cream, egg and yeast mixture. 
3. Use the dough hook attachment to combine the ingredients until dough ball is formed, about 2 to 3 minutes. Knead for another 6 to 8 minute until it is smooth; if dough becomes sticky add just 1 tablespoon of additional flour at a time as too much flour will make a dry dough.
   
4. Shape dough into a ball, place in lightly greased bowl, cover and let it rest in warm spot for about 60 minutes, or until the dough looks pouffy and has doubled in size.
   
5. Tip dough onto lightly floured work surface. Deflate the dough slightly. Divide into 5 equal pieces (mine weighed about 4 1/4 oz. each). Form dough pieces into balls. Cover and let them rest for 15 minutes.
6. When waiting assembly the fillings and prepare the pan—brush melted butter generously all over the inside bottom and sides of the pan. Line pan with parchment paper and brush with butter. 
   
7. Take one of the dough balls, and roll out into a long oval approximately 10" long by 5" wide.
8. Very lightly score a line across the middle of the oval, as if you are dividing it in half—this will be a guide when you cut the top part of the dough. 
   
9. Using a very sharp knife or your bench scraper, cut long thin lines from middle to one end of the dough piece.
   
10. Spoon filling onto the uncut part of the dough (position filling about an a 1/4 to 1/2” from end and sides; then fold in sides. Note: When using lemon curd, I used a heaping teaspoon and spread it over the top section, leaving margins on all sides.
    
    
    
    
    
    

    

    Note: When using lemon curd, I used a heaping teaspoon and spread it over the top section, leaving margins on all sides.
    

11. Then pull end edge over; press and seal to enclose filling.
    
12. Continue to tightly roll the filled ection over cut strips; pinch a seal ends.
    
    
    
13. Place the rolled up piece onto the prepared round pan with the seam side down. Repeat with the other 4 pieces of dough, moving sections around so they all fit. 
    
    
    
    
14. Cover the shaped dough with plastic cling wrap and let it rest for about 60 minutes until it has risen and looks pouffy. Preheat oven to 350°F (177°C)
15. When ready, brush the top of bread with cream (or milk). Bake in preheated oven for 20 minutes or until the tops are golden brown.
    
16. Remove pan from heat. Let it cool in pan for 10 minutes before inverting and popping out of pan. 
    
    
    

Recipe without photos . . . Wool Roll Bread        Makes one 8” round with 5 sections

1 teaspoon active dry yeast

1/3 cup milk, warm

2 1/8 cup+ bread flour (high protein flour)

1 teaspoon salt

2 1/2 tablespoons granulated sugar

1/2 cup heavy cream

1 large egg, at room temperature

 

Melted butter to grease pan

Milk or cream to brush on top of dough

 

Fillings: Possibility are endless but just make sure the filling is not too wet and not too lupy.

Ideas for Savory filling: Shredded cheese, cream cheese, spicy cooked minced meat, chopped up ham, bacon bits – add about 2 teaspoons per section

Ideas for Sweet filling: Lemon curd Cinnamon sugar, Nutella spread, jams, cinnamon sugar, raisins or craisins, finely chopped nuts, chocolate chips, coconut flakes, dried fruit mix,– add about 2 teaspoons per section

1. Add yeast to milk, stir and let it bloom for 5 minute.
2. In stand mixing bowl, whisk together the flour, salt and sugar until well combined. Add in the cream, egg and yeast mixture. 
3. Use the dough hook attachment to combine the ingredients until dough ball is formed, about 2 to 3 minutes. Knead for another 6 to 8 minute until it is smooth; if dough becomes sticky add just 1 tablespoon of additional flour at a time as too much flour will make a dry dough.
4. Shape dough into a ball, place in lightly greased bowl, cover and let it rest in warm spot for about 60 minutes, or until the dough looks pouffy and has doubled in size.
5. Tip dough onto lightly floured work surface. Deflate the dough slightly. Divide into 5 equal pieces (mine weighed about 4 1/4 oz. each). Form dough pieces into balls. Cover and let them rest for 15 minutes.
6. When waiting assembly the fillings and prepare the pan—brush melted butter generously all over the inside bottom and sides of the pan. Line pan with parchment paper and brush with butter. 
7. Take one of the dough balls, and roll out into a long oval approximately 10" long by 5" wide.
8. Very lightly score a line across the middle of the oval, as if you are dividing it in half—this will be a guide when you cut the top part of the dough. 
9. Using a very sharp knife or your bench scraper, cut long thin lines from middle to one end of the dough piece.
10. Spoon filling onto the uncut part of the dough (position filling about an a 1/4 to 1/2” from end and sides; then fold in sides. Note: When using lemon curd, I used a heaping teaspoon and spread it over the top section, leaving margins on all sides.
11. Then pull end edge over; press and seal to enclose filling.
12. Continue to tightly roll the filled ection over cut strips; pinch a seal ends.
13. Place the rolled up piece onto the prepared round pan with the seam side down. Repeat with the other 4 pieces of dough, moving sections around so they all fit. 
14. Cover the shaped dough with plastic cling wrap and let it rest for about 60 minutes until it has risen and looks pouffy. Preheat oven to 350°F (177°C)
15. When ready, brush the top of bread with cream (or milk). Bake in preheated oven for 20 minutes or until the tops are golden brown.
16. Remove pan from heat. Let it cool in pan for 10 minutes before inverting and popping out of pan. 

Deep Pan Huevos Rancheros -- made using the MEAL KIT METHOD

The idea of customized meal kits intrigues me. Perhaps it’s because I like make-ahead options; the kits allow me to prep as time allows and assemble at the last minute. This afternoon is busy so I created tonight’s casserole dish using the MEAL KIT METHOD!

About the recipe: I ran across this recipe I’d saved form Penzeys One magazine, volume 1, issue 4; this brunch casserole dish was submitted by Doug Horn. Of course he used Penzeys high quality spices.  My adjusted version of the recipe follows; although I included the full size version, I actually cut it down for two.

Deep Pan Huevos Rancheros    8 servings; fills a 9x13” baking dish

12 corn tortillas

Cooking oil spray

1 tablespoon olive oil

2 tablespoons minced fresh garlic

1 small onion, chopped

3 teaspoons ground cumin, divided

2 teaspoons regular/medium chili powder, divided

1/4 cup fresh cilantro, chopped 

2 (15 oz. cans) black beans

2 cups Colby-Jack cheese, shredded (or pepper-jack)

8 eggs

Kosher salt & cracked black pepper to taste

Garnishing possibilities: cilantro leaves, avocado slices, grape tomato halves, salsa, sour cream 

1. Preheat oven to 350°. Lightly grease or spray a 9x13” baking dish. 
2. Tortilla Prep: Lightly mist the tortillas with cooking spray. Place 1 or 2 at a time in a hot frying pan until they just start to bubble up, then flip to lightly brown the other side. Line the baking dish with tortillas in an overlapping pattern so the entire bottom of the pan is covered and the tortillas reach all the way up the sides of the pan.
   
3. Sauce Prep: Heat the olive oil and sauté garlic, onion; add1 teaspoon cumin and 1 teaspoon chili powder, cook for 2 minutes over medium heat. Add the tomatoes; bring to a boil, and cook, stirring, for 2 minutes. Remove from heat and stir in the cilantro.
   
4. Casserole Assembly: Drain the cans of black beans and rinse. Coat the beans with the remaining cumin and chili powder. 
5. Put the beans in the baking dish and spread evenly over the tortillas. 
   
6. Pour the tomato sauce over the beans. 
7. Adding Eggs & Cheese: Distribute most (save a little back to sprinkle over eggs) of the cheese over the top of tomatoes, making an indentation for each egg. 
   
8. Crack the eggs into the indentations and sprinkle lightly with remaining cheese; add a little salt and pepper to each egg. 
   
9. Bake casserole in preheated oven for about 20 to 30 minutes or until whites are set and yolks are done according to desired preference. 
   
10. Remove from oven and let set a few minutes before serving. 
11. Garnish as desired.

MEAL KIT METHOD

Follow step 2 for tortilla prep & add to lightly sprayed casserole dish.

Follow step 3 for tomato/onion prep, transfer to a dish.

Follow step 4 for bean prep, transfer to a dish.

Grate cheese & add to a dish.

Place all dishes + eggs on a tray, cover & refrigerate.

About 30 minutes before assembling casserole remove tray from refrigerator.

Preheat oven – step 1.

Assemble casserole, bake and serve following steps 5-11.

Recipe without photos . . .

Deep Pan Huevos Rancheros    8 servings; fills a 9x13” baking dish

12 corn tortillas

Cooking oil spray

1 tablespoon olive oil

2 tablespoons minced fresh garlic

1 small onion, chopped

3 teaspoons ground cumin, divided

2 teaspoons regular/medium chili powder, divided

1/4 cup fresh cilantro, chopped 

2 (15 oz. cans) black beans

2 cups Colby-Jack cheese, shredded (or pepper-jack)

8 eggs

Kosher salt & cracked black pepper to taste

Garnishing possibilities: cilantro leaves, avocado slices, grape tomato halves, salsa, sour cream 

1. Preheat oven to 350°. Lightly grease or spray a 9x13” baking dish. 
2. Tortilla Prep: Lightly mist the tortillas with cooking spray. Place 1 or 2 at a time in a hot frying pan until they just start to bubble up, then flip to lightly brown the other side. Line the baking dish with tortillas in an overlapping pattern so the entire bottom of the pan is covered and the tortillas reach all the way up the sides of the pan.
3. Sauce Prep: Heat the olive oil and sauté garlic, onion; add1 teaspoon cumin and 1 teaspoon chili powder, cook for 2 minutes over medium heat. Add the tomatoes; bring to a boil, and cook, stirring, for 2 minutes. Remove from heat and stir in the cilantro.
4. Casserole Assembly: Drain the cans of black beans and rinse. Coat the beans with the remaining cumin and chili powder. 
5. Put the beans in the baking dish and spread evenly over the tortillas. 
6. Pour the tomato sauce over the beans. 
7. Adding Eggs & Cheese: Distribute most (save a little back to sprinkle over eggs) of the cheese over the top of tomatoes, making an indentation for each egg. 
8. Crack the eggs into the indentations and sprinkle lightly with remaining cheese; add a little salt and pepper to each egg. 
9. Bake casserole in preheated oven for about 20 to 30 minutes or until whites are set and yolks are done according to desired preference. 
10. Remove from oven and let set a few minutes before serving. 
11. Garnish as desired.

MEAL KIT METHOD

Follow step 2 for tortilla prep & add to lightly sprayed casserole dish.

Follow step 3 for tomato/onion prep, transfer to a dish.

Follow step 4 for bean prep, transfer to a dish.

Grate cheese & add to a dish.

Place all dishes + eggs on a tray, cover & refrigerate.

About 30 minutes before assembling casserole remove tray from refrigerator.

Preheat oven – step 1.

Assemble casserole, bake and serve following steps 5-11.

Mushroom & Asparagus Orzo Risotto

We are definitely ready for spring and all the menu changes that come with the season. This risotto filled with asparagus and mushrooms and flavored with garden thyme, is just what we had in mind. 

Grain-shaped orzo pasta is cooked like risotto to create this creamy dish that is quite versatile in terms of additions and can be a main or side dish. Preparation relies on the same method used when preparing risotto from starchy rice like Arborio. 

 

Mushroom & Asparagus Orzo Risotto        2 main dish serving or 4 sides.  

Ingredients:                                         

3 tablespoons olive oil + additional for drizzling                                           

1/2 of a medium yellow or white onion, diced

About 4 to 5 medium to large cremini mushrooms, sliced (or an equivalent amount of button mushroom)  

1 to 2 tablespoons fresh thyme sprigs           

3/4 to 1 cup orzo (grain-shaped pasta)                       

About 4 cups hot chicken broth, more or less as needed

Coarse kosher salt (if chicken concentrate is used to make broth, you may need to omit or just salt to taste)

1/2 teaspoon light soy sauce or Worcestershire sauce, optional

About 10 trimmed asparagus, cut into 1-inch pieces 

About 1/3 to 1/2 cup Parmesan cheese

Fresh spinach for serving, optional.

1. Heat olive oil in heavy, large saucepan over medium heat. Add onions and mushrooms; sauté until tender and liquid from mushrooms is absorbed, about 5 minutes. Add thyme sprigs as veggies cook. 
   
2. Add orzo and sauté 3 to 4 minutes.  
3. Begin ladling hot chicken broth to orzo mixture while stirring and simmering the mixture; allow liquid to be most absorbed and then add another ladle of broth, continuing the process of stirring and allowing broth to be absorbed before adding next ladle.  Taste and add salt soy sauce or Worcestershire sauce if desired. Continue the cooking process (simmering, stirring, ladling broth) until orzo is tender, liquid is absorbed, and risotto is creamy—about 18 minutes, stirring often. Add asparagus near the end allowing about 5 minutes cook time. 
   
4. Remove from heat. Mix in part of the Parmesan cheese saving a little of each to garnish the top when serving.
5. We spooned our risotto over fresh spinach leaves. 

Make Ahead Option: Orzo may be made ahead and held in a slow cooker set on low.  Or make it right before guests arrive; turn off heat. Reheat, adding additional stock, right before ready to serve.

Recipe without photos . . .

Mushroom & Asparagus Orzo Risotto        2 main dish serving or 4 sides

Grain-shaped orzo pasta is cooked like risotto to create a creamy side dish.  

Ingredients:                                         

3 tablespoons olive oil + additional for drizzling                                           

1/2 of a medium yellow or white onion, diced

About 4 to 5 medium to large cremini mushrooms, sliced (or an equivalent amount of button mushroom)  

1 to 2 tablespoons fresh thyme sprigs           

3/4 to 1 cup orzo (grain-shaped pasta)                       

About 4 cups hot chicken broth, more or less as needed

Coarse kosher salt (if chicken concentrate is used to make broth, you may need to omit or just salt to taste)

1/2 teaspoon light soy sauce or Worcestershire sauce, optional

About 10 trimmed asparagus, cut into 1-inch pieces 

About 1/3 to 1/2 cup Parmesan cheese

Fresh spinach for serving, optional.

1. Heat olive oil in heavy, large saucepan over medium heat. Add onions and mushrooms; sauté until tender and liquid from mushrooms is absorbed, about 5 minutes. Add thyme sprigs as veggies cook. 
2. Add orzo and sauté 3 to 4 minutes.  
3. Begin ladling hot chicken broth to orzo mixture while stirring and simmering the mixture; allow liquid to be most absorbed and then add another ladle of broth, continuing the process of stirring and allowing broth to be absorbed before adding next ladle.  Taste and add salt soy sauce or Worcestershire sauce if desired. Continue the cooking process (simmering, stirring, ladling broth) until orzo is tender, liquid is absorbed, and risotto is creamy—about 18 minutes, stirring often. Add asparagus near the end allowing about 5 minutes cook time. 
4. Remove from heat. Mix in part of the Parmesan cheese saving a little of each to garnish the top when serving.
5. We spooned our risotto over fresh spinach leaves. 

Make Ahead Option: Orzo may be made ahead and held in a slow cooker set on low. Or make it right before guests arrive; turn off heat.  Reheat, adding additional stock, right before ready to serve.

Bangers & Mash with Caramelized Onions . . . for St. Pat's

Last year it was Corned Beef and Cabbage. This year we celebrated St. Pat’s with Bangers & Mash (aka Sausages and Mashed Potatoes) and slices of Marbled Rye Bread. Another Irish-inspired “ meal done and dusted” for another year!

Bangers & Mash with Caramelized Onions

Sausages

Uncooked Sausages – pkg. usually contains 5 or 6; we used just 2

Beer to cover sausages

Seasonings: red pepper flakes, garlic powder

 

Add beer to a saucepan, bring to a boil. Submerge the bratwurst in the beer; add a pinch of red pepper flakes and garlic powder (1 pinch per sausage). 

Reduce heat to medium and cook another 10 to 12 minutes. 

Remove sausages from the beer mixture. At this point sausages can be stored in refrigerator until time to grill. 

Cook the pre-cooked sausage on a preheated grill, turning once, 5 to 10 minutes. 

 

Caramelized Onions – Note: This makes enough for several serving (depending on how much is used); we like to make a large batch; extras can be frozen and used as a pizza topping or to boost the flavor or soups, risotto, etc. Onions can be prepared ahead and reheated.

2 to 4 large yellow onions

2  to 4 tablespoons unsalted butter, olive oil, or a mix

1/4 to 1/3 cup white or red wine, vegetable or chicken stock, balsamic vinegar, water, OR if making to go with Bangers & Mashers, use a dark beer

1/2 teaspoon kosher salt

 

Slice the onions: Trim the tip and root from 2 to 4 yellow onions. Halve each onion from root to stem, then remove the skins. Thinly slice each half from root to stem.

Heat the fat: Melt butter or heat olive oil in a large skillet over medium heat.

Add the onions: Add all the onions to the skillet and stir them gently to coat with the fat.

Caramelize the onions: Cook the onions, checking on them every 5 minutes. Stir the onions and scrape up any fond that forms on the bottom of the skillet with a wooden spoon. Exact cooking times will vary with the number of onions you're cooking, their liquid and sugar content, and their age.
Around 10 Minutes: Onions will start to soften and turn translucent in spots. They will release liquid into the pan.

Around 20 Minutes: Onions will be very soft and starting to break down. Some onions will start to show spots of caramelization and begin to smell caramelized. Adjust the heat if the onions seem to be cooking too quickly or you notice any burnt spots.

Around 30 Minutes: Onions should be light blonde in color and starting to become jam-like. 

Around 40 Minutes: Onions are golden and starting to smell very caramelized. Taste one — if you like the way they taste, you can stop now! For even deeper caramelized flavor, continue cooking.

Deglaze the pan and salt the onions: When your onions have finished cooking, pour in ¼ to 1/3 cup wine, broth, balsamic vinegar, water or beer. As the liquid bubbles, scrape up the fond and stir it into the onions. Use additional liquid as necessary to scrape up all the fond. Season with kosher salt.

           

Mashed Potatoes (for 2)

2 russet potatoes, peeled and chunked

1 to 2 tablespoons butter 

2 tablespoons sour cream

Milk if needed for desired consistency

Kosher salt and white pepper, to taste

.

Bring a large pot of salted water to a boil over high heat.  Add potatoes; cover.  Cook until potatoes are tender when pierced with a fork; about 15 minutes. 

Drain and mash with potato masher. Add butter and sour; continue to mash until smooth adding milk if needed.

Season with salt and pepper.

 

To assemble Bangers & Mash:  Place mashed potatoes on plate; top with sausage and caramelized onions. Serve with green peas.

We had the good fortune (the luck of the Irish you might say) to travel to Ireland in the summer of 2001. Lush green country sides, interesting pubs, clogging, Waterford, castles, bogs—all were favorites but we also charmed by the people, their language and phrases. Here are a few that I jotted down:

“It’s done and dusted.” (It’s finished.)

“Miss you already!”

“Tick your selection.” (we would say, Mark your selection)

 “Take extra care.”

“Mind your head.” (in reference to a low ceiling, etc.)

“Fill and mail.”  (Complete and send.)

Jaunting Car (Horse and Buggy)         

Traffic Calming Ahead (Reduced Speed Ahead)

Acute Bends Ahead (Winding Roads)                        

No Overtaking (No Passing)

Car Park (Parking Lot)                                                

Washing Up Soap (Dish Soap)                                   

Medical Hall (Pharmacy)                    

House to Let (Rental House)                          

Bargain Rail (Bargain Rack)

Newsagent (Newspapers sold here)               

Sale Agreed (Sold)

Take Away (referring to Take Out Foods)                

Serviettes (Napkins)

Crumbled Cob (Breaded Cod)

Recipe without photos . . .

Bangers & Mash with Carmalized Onions

Sausages

Uncooked Sausages – pkg. usually contains 5 or 6; we used just 2

Beer to cover sausages

Seasonings: red pepper flakes, garlic powder

 

Add beer to a saucepan, bring to a boil. Submerge the bratwurst in the beer; add a pinch of red pepper flakes and garlic powder (1 pinch per sausage). 

Reduce heat to medium and cook another 10 to 12 minutes. 

Remove sausages from the beer mixture. At this point sausages can be stored in refrigerator until time to grill. 

Cook the pre-cooked sausage on a preheated grill, turning once, 5 to 10 minutes. 

 

Caramelized Onions – Note: This makes enough for several serving (depending on how much is used); we like to make a large batch; extras can be frozen and used as a pizza topping or to boost the flavor or soups, risotto, etc. Onions can be prepared ahead and reheated.

2 to 4 large yellow onions

2  to 4 tablespoons unsalted butter, olive oil, or a mix

1/4 to 1/3 cup white or red wine, vegetable or chicken stock, balsamic vinegar, water, OR if making to go with Bangers & Mashers, use a dark beer

1/2 teaspoon kosher salt

 

Slice the onions: Trim the tip and root from 2 to 4 yellow onions. Halve each onion from root to stem, then remove the skins. Thinly slice each half from root to stem.

Heat the fat: Melt butter or heat olive oil in a large skillet over medium heat.

Add the onions: Add all the onions to the skillet and stir them gently to coat with the fat.

Caramelize the onions: Cook the onions, checking on them every 5 minutes. Stir the onions and scrape up any fond that forms on the bottom of the skillet with a wooden spoon. Exact cooking times will vary with the number of onions you're cooking, their liquid and sugar content, and their age.
Around 10 Minutes: Onions will start to soften and turn translucent in spots. They will release liquid into the pan.
Around 20 Minutes: Onions will be very soft and starting to break down. Some onions will start to show spots of caramelization and begin to smell caramelized. Adjust the heat if the onions seem to be cooking too quickly or you notice any burnt spots.
Around 30 Minutes: Onions should be light blonde in color and starting to become jam-like. 
Around 40 Minutes: Onions are golden and starting to smell very caramelized. Taste one — if you like the way they taste, you can stop now! For even deeper caramelized flavor, continue cooking.

Deglaze the pan and salt the onions: When your onions have finished cooking, pour in ¼ to 1/3 cup wine, broth, balsamic vinegar, water or beer. As the liquid bubbles, scrape up the fond and stir it into the onions. Use additional liquid as necessary to scrape up all the fond. Season with kosher salt.

                   

Mashed Potatoes (for 2)

2 russet potatoes, peeled and chunked

1 to 2 tablespoons butter 

2 tablespoons sour cream

Milk if needed for desired consistency

Kosher salt and white pepper, to taste

.

Bring a large pot of salted water to a boil over high heat.  Add potatoes; cover.  Cook until potatoes are tender when pierced with a fork; about 15 minutes. 

Drain and mash with potato masher. Add butter and sour; continue to mash until smooth adding milk if needed.

Season with salt and pepper.

 

To assemble Bangers & Mash:  Place mashed potatoes on plate; top with sausage and caramelized onions. Serve with green peas.