Irish Carrot Soup

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Carrot soup is one of my favorite soups to make. It can be very versatile, and if made right deliciously satisfying. My girls love carrot soup as well, which I find ironic, seeing that I can't get them to eat a carrot. 

This recipe is a Irish tradition, and is a great St. Patrick's Weekend treat.
Ingredients:

• 1 tablespoons olive oil
• 2 tablespoon of Kerry Gold Butter
• 3 pounds carrots, sliced
• 1 large onion, chopped
• 6 garlic cloves, peeled and chopped
• 6 whole cloves
• 5 cups of fresh chicken stock
• 1 tablespoon lemon juice
• 1 tablespoon of Raw local Honey
• salt and pepper, to taste
• 1/2 cup heavy cream
• fresh parsley, for garnish

Directions:

In a saucepan over medium heat, heat butter and oil. Add carrots, onion, garlic, cloves, and cook until onion is translucent. Add the 4 cups of chicken stock, cover, and simmer until carrots are soft enough to stab with a fork.

Remove cloves from stock and discard. Transfer mixture to a food processor or blender and process in batches until smooth. Stir in heavy whipping, lemon juice and honey. Season to taste with salt and pepper and, if needed, thin with remaining broth.

Serve and enjoy.

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Hollandaise Sauce

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The rule of thumb for Hollandaise sauce, is one egg yolk per serving. Seeing that I made six servings for my Eggs Benedict recipe, I have decided to use 6 yolks. We reserved the whites for another recipe. This would be a perfect opportunity to make a meringue pie, or macaroon cookies. 


This was my first time to make Hollandaise sauce, and Eggs Benedict. It turned out successful, except that I made the sauce before the eggs were done, and my sauce hardened a little, because it sat on the side for a few minutes. With out thinking I threw some of the sauce in a bowl and put in the microwave to liquify my sauce… :-) Needless to say that was a fail, and a scrambled my Hollandaise sauce after all. So lesson learned, don't let your Hollandaise sauce sit to set, and don't microwave…


Ingredients:

• 2 tablespoons of juice of a lemon
• 3/4 cup of  Clarified Organic Kerrygold  Butter
• 6 egg yolks
• Pinch of Cayenne, and paprika
• 1 teaspoon of salt

Directions:

In a skillet boil water. In a stainless steel bowl, add egg yolks and lemon juice. Hold steel bowl over boiling water, but carefully do not let the bowl touch the water. Rigorously whisk, yolk sauce will thicken, whisk as fast as possible so eggs will not get over heated and scramble. Once yolks are looking like a thick sauce, add clarified butter. Slowly, and in segments. Whisking rapidly, until all butter is added. Add salt and spices. Drizzle neatly over Eggs Benedict.  

Serve and enjoy!

Click Here for Eggs Benedict

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Drink Your Guinness, now!

Slàinte Mhòr 

Drinking Guinness reduces your risk of heart attack from blood clotting

 

It turns out that Guinness has high antioxidant compounds called flavonoids very similar to red wine, teas and dark chocolate.

I wonder if Chocolate Guinness Bunt cake has a double affect.

Corned Beef and Cabbage

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We decided to start celebrating St. Patrick's Day, a night early with an Irish traditional dish. My husband rarely eats slowly, but he savored every bite and was the last one to finish the meal. At the end he told me that I had topped myself..... I am taking that is a compliment, and may have to add this into our winter and spring menu once a month!

To keep it healthy, I switched out baby potatoes and used 1 large sweet potato in its place. 

Corned Beef and Cabbage

• 2 1/2 pounds corned beef brisket (pre- spiced)
• 1 sweet potato 
• 1 8 ounce package of baby carrots
• 1 medium head cabbage
• 5 to 6 cups of water
• 2 tablespoons of olive oil

In a dutch oven spread olive oil over the bottom, and place corned beef and 2 cups of water. Bring to a boil and simmer covered for 45 minutes. While cooking dice sweet potato, and slice cabbage into small wedges.

Remove Corned Beef and place on a platter and slice.

Add 4 more cups of water and potato, and carrots and simmer for 15 minutes or until tender, and then add cabbage.

Remove vegetables once cooked and add desired amount of broth

I like this picture enough to post it twice! 

Dish up and serve with almond bread, and Guinness extra stout, enjoy and relish in delight.

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