In the Kitchen with Emmett: Irish Beef Stew

INGREDIENTS

  • 2 pounds beef stew meat
  • Salt (to taste)
  • 1/4 cup olive oil
  • 6 large garlic cloves, minced
  • 4 cups vegetable broth
  • 1 bottle of Guinness stout
  • 1 cup of hearty red wine
  • 1 can tomato paste
  • 1 tablespoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1/4 cup flour
  • 3 pounds red potatoes, cut into 1/2-inch pieces (about 7 cups)
  • 1 large yellow onion, chopped (1 1/2 to 2 cups)
  • 2 cups parsnips (3 to 4 parsnips)
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley

DIRECTIONS:

Brown the beef: Coat the beef pieces with flour and a teaspoon of salt. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over medium-high heat.

Add the beef, without stirring, until well browned on one side, then use tongs to turn the pieces over and brown on another side.

Add garlic and sauté, then add stock, water, Guinness, wine, tomato paste, sugar, thyme Worcestershire, bay leaves, simmer: Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, Guinness, red cooking wine, tomato paste, thyme, Worcestershire sauce, and bay leaves. Stir to combine.

Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 1 hour, stirring occasionally. While the pot of meat and stock is simmering, add the onions, parsnips, and the potatoes to the beef stew. Add black pepper and salt, to taste. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. 

Transfer stew to serving bowls. Add more salt and pepper to taste. Sprinkle with parsley and serve.

In the Kitchen with Emmett: Crockpot Beef Stew

To make about 8 servings

Ingredients:

  • 1 Onion, diced
  • 2 pounds stew meat, cut into 1 inch cubes
  • 2 tablespoons Olive Oil
  • 6 Red Potatoes, quartered
  • 2 3/4 cups Vegetable Broth
  • 1 small can of Tomatoes, diced
  • 4 Carrots, sliced
  • 3 cloves Garlic, minced
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon dried Thyme
  • 1 teaspoon dried Rosemary Garlic
  • 1 teaspoon Paprika
  • 1 bay leaf
  • 1/4 cup all purpose flour
  • 2 tablespoons dried Parsley
  • Kosher Salt and Pepper, to taste

Directions:

  • Place beef, garlic, olive oil, flour, salt, pepper, and worcestershire sauce in crockpot.
  • After the beef is well-coated, stir in broth, potatoes, onions, carrots, tomatoes, Worcestershire sauce, Thyme, Rosemary, Paprika, & bay leaf until well combined.
  • Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Add parsley.
  •  Serve Immediately.

In the Kitchen with Emmett: French Onion Soup with variation

This soup can easily be made vegetarian, by substituting Vegetable broth for the Beef & Chicken broth.

To make about 6 servings

Ingredients:

  • 3 cups Onions, sliced
  • 8 oz Mushrooms, sliced
  • 3 teaspoons Olive Oil
  • 2 tablespoons Dill
  • 3 cups Chicken Broth
  • 3 cups Beef Broth
  • 1/2 cup Red Wine
  • 1 clove minced Garlic
  • Salt and Pepper, to taste

French Bread, small slices and toasted
Gruyere or Swiss Cheese, shredded

Directions:

• Saute Onions and Mushrooms with the Olive Oil, Garlic, and Dill
• Add wine and broth. Bring to a boil and simmer for half an hour or until onions and mushrooms are tender. Season to taste.
• Serve in one large or individual bowls.
• Top with toasted bread, sprinkle with cheese.

In the Kitchen with Emmett: Jerk Potatoes

INGREDIENTS:

  • 5 cloves Garlic, finely chopped
  • 6 to 7 Potatoes, diced
  • 1/2 Red Onion, chopped
  • 1 Yellow Onion, chopped
  • 1 cup Sweet Bell Peppers, finely chopped
  • 1 Serrano Pepper, finely chopped (remove seeds if you’d like to lower the heat)
  • 3 tablespoons Olive Oil
  • 1 teaspoon dried Thyme
  • 1/2 teaspoon Allspice
  • 1/8 teaspoon Nutmeg
  • 1/8 teaspoon Cinnamon
  • 1 teaspoon Cayenne Pepper
  • 1 Tablespoon Sriracha
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper

DIRECTIONS:

  • Preheat oven to 450 degrees.
  • Combine all ingredients in a large bowl and toss well to coat. Spread evenly on a lightly greased half sheet pan.
  • Roast for 40-50 minutes, turning the potatoes once 20 minutes in, until the potatoes are browned and crisp.

For extra crispy potatoes, broil for a couple minutes at the end of the baking time, keeping a watchful eye on the oven to prevent burning. 

In the Kitchen with Emmett: Sausage Casserole

INGREDIENTS:

  • 1 pound fresh, ground pork sausage
  • 1 onion, thinly sliced
  • 1 1/2 cups Cheddar cheese, shredded
  • 4 slices bread
  • 6 eggs
  • 2 cups milk

DIRECTIONS:

  • Preheat oven to 375ºF.
  • In a skillet, brown the sausage, drain and place in a square casserole dish. Cover top of sausage with onion slices. Cover top of onion with cheese. Place 4 slices of bread on top of the cheese. Bread should fit exactly to cover top of the dish.
  • Mix eggs and milk in a bowl and slowly pour over top of bread, mixture should fill dish almost to the top. Bake in a preheated oven for 45 minutes.

In the Kitchen with Emmett: German Potato Salad

INGREDIENTS:

  • 3 cups potatoes, diced
  • 4 slices bacon
  • 1 small onion, diced
  • 1/4 cup white vinegar
  • 2 tablespoons water
  • 3 tablespoons white sugar
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley

DIRECTIONS:

  • Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
  • Fry the bacon in a large deep skillet over medium-high heat until browned and crisp, turning as needed. Remove from the pan and set aside.
  • Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon.
  • Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

In the Kitchen with Emmett: Swedish Pancake

 

To make this safe for Mister Ducky (severe dairy allergy), I like to substitute coconut creamer for the milk.

INGREDIENTS:

  • 6 slices salt pork or 6 slices bacon
  • 4 eggs, separated
  • 1 teaspoon sugar
  • 4 tablespoons flour
  • 1 pinch pepper
  • 1 quart milk

DIRECTIONS:

  • Preheat oven to 425°F.
  • Fry pork or bacon; pour off most of the fat and arrange slices over the bottom of the frying pan.
  • Beat egg yolk and sugar until light.
  • Combine flour and pepper; add alternately with milk to the egg yolks, beating to make a smooth batter.
  • Fold in stiffly-beaten egg whites.
  • Pour batter over fried pork or bacon and bake for ten minutes; reduce temperature to 350ºF and bake until mixture is set in center, about 10 to 20 minutes.

In the Kitchen with Emmett: Eggs Strata

INGREDIENTS:

  • 10 slices stale Bread
  • 3 tablespoons Olive Oil
  • 6 cups Monterey Jack & Cheddar Cheese, shredded
  • 8 eggs, beaten
  • 3 to 4 cups Cream
  • 1 teaspoon Brown Sugar
  • 1/4 teaspoon Paprika
  • 1 1/2 teaspoons Salt
  • 1/2 teaspoon Black Pepper, ground
  • 1/8 teaspoon Cayenne Pepper
  • 1/2 teaspoon Onion Powder
  • 1 teaspoon Mustard Powder
  • 1 teaspoon Worcestershire Sauce
  • 1 tablespoon Fresh Parsley, chopped (for garnish)

DIRECTIONS:

  • Preheat the oven to 325ºF. 
  • Spread olive oil onto one side of each slice of bread. Cut into quarters. Lay half of the bread, oil side down, in the bottom of a 9x13 inch baking dish. Top with half of the Cheddar cheese and half of the Monterey Jack. Layer the remaining bread over the cheese, and top with the other halves of the cheeses.
  • In a large bowl, whisk together the eggs and cream. Stir in the brown sugar, salt, pepper, cayenne, onion powder, mustard powder, and Worcestershire sauce. Pour over the cheese and bread. Cover, and refrigerate at least 6 hours, preferably overnight.
  • Bake the strata uncovered for 1 hour in the preheated oven. Let stand for 10 minutes before serving. Slice and garnish with fresh parsley.

In the Kitchen with Emmett: Corned Beef & Cabbage (Crockpot)

This is a variation on the classic recipe.

INGREDIENTS:

  • 4 cups water
  • 2 tablespoons cider vinegar
  • 2 tablespoons sugar
  • 1⁄2 teaspoon fresh ground pepper
  • 1 large onion, cut into quarters
  • 3 lbs corned beef brisket (with spices)
  • 8 small white or yellow potatoes, scrubbed and cut into quarters
  • 1 head cabbage, cored and cut into 10 wedges 
  • 4 -5 carrots, cut into 1 inch pieces

DIRECTIONS: 

  • Combine the water, vinegar, sugar, pepper and onions, in a crockpot and mix well.
  • Place corned beef and contents of spice packet in the mixture.
  • Scatter the potatoes, cabbage and carrots over the top and along the sides.
  • Cover and cook on high heat setting 4 hours or until beef is tender.
  • To serve, carve the beef into slices against the grain and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist.

In the Kitchen with Emmett: Gorgonzola Sausage Pasta

INGREDIENTS:

  • 1 lb of pasta (I like Farfalle or Penne but let’s be serious, any will do)
  • 1 lb of ground Italian sausage (I prefer the hot kind but mild or sweet work)
  • 2 to 4 ounces of gorgonzola cheese 
  • 1 small onion, chopped
  • salt and pepper, to taste

DIRECTIONS:

  • Boil a large pot of water and add 1 heaping tsp. of salt and cook the pasta.
  • In a large skillet, sauté sausage over medium heat until well done.
  • Lower the heat to low and add chopped onions and sauté until soft, about 4 mins.
  • Then turn off the heat and add the gorgonzola cheese and stir until well mixed. 
  • Add 2 tablespoons of pasta water to the skillet after the pasta has been cooked.
  • Drain the pasta and add to the skillet and stir well until the pasta is coated with sausage and cheese mixture.
  • Add salt and pepper to taste and serve hot.

In the Kitchen with Emmett: Bridies (Scottish Meat Pies)

INGREDIENTS:

  • 12 oz ground Lamb
  • 1 onion, chopped
  • 2 tablespoons beef broth
  • 1/4 teaspoons salt, or to taste
  • 1/4 teaspoon ground black pepper, or to taste
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon dried Thyme
  • 1 egg white, lightly beaten
  • 2 pre-made pie crusts, cut each into four

DIRECTIONS:

  • Preheat the oven to 350ºF.
  • In a large heavy skillet over medium heat, cook lamb until evenly brown; drain excess fat. Remove from heat, and stir in onion, beef broth and Worcestershire sauce. Season with salt and pepper. Allow to cool before filling pastries.
  • On a lightly floured surface, roll pastry out. Cut into 4 squares. Place approximately 1/2 cup filling on one half of each. Fold the pastry over the filling, and crimp edges to seal. Brush lightly with beaten egg white, and cut three slits in the top to allow steam to escape. Place on baking sheet.
  • Bake in preheated oven for 30 to 35 minutes, or until golden brown.

 

In the Kitchen with Emmett: Hopi Corn Stew

Tasty stew made with hominy. The original recipe is said to be from the 1920s, which would explain the use of canned items. Spicy & hearty! Serve with warm tortillas.

INGREDIENTS:

  • 3 pounds ground beef
  • 2 large onions, diced
  • 2 tablespoons chili powder
  • 6 potatoes, diced
  • 1 pound carrots, diced
  • 3 cups white hominy
  • 3 (8 ounce) cans whole peeled tomatoes with liquid, chopped
  • 2 (4 ounce) cans chopped green chiles, with juice
  • 3 cups beef broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

DIRECTIONS:

  • In a large pot over medium heat, cook ground beef until evenly brown.
  • Stir in onions, and sauté until soft and translucent.
  • Season with chili powder, and cook for about 2 minutes.
  • Add potatoes, carrots, hominy, tomatoes and chilies.
  • Pour in beef broth.
  • Season to taste with salt and pepper.
  • Reduce heat, and simmer 2 hours, or until potatoes and carrots are tender.

In the Kitchen with Emmett: Corn Chowder (Dairy Free)

A tasty chowder that I made Mister Ducky safe, by changing out dairy cream for coconut creamer. If you are vegetarian or vegan, you can substitute the bacon with soy bacon crumble or simply nix it all together.

INGREDIENTS:

  • 6 Potatoes, diced
  • 1 Onion, chopped
  • 6 cups of Vegetable Broth
  • 1 clove Garlic
  • 3 cups of Sweet Corn, frozen
  • 2 ½ teaspoons Olive Oil
  • 1/2 cup Coconut Creamer
  • 2 tablespoons dried Sage
  • Salt & Pepper, to taste
  • Bacon, crumbled (optional)

DIRECTIONS:

  • Place potatoes, onions and garlic in a large pot with broth to just cover; bring to a boil, then reduce heat and simmer until just tender, 15 minutes.
  • When potatoes are just tender, add the corn, coconut creamer, sage, goat butter, salt and pepper into the pot. Heat, stirring, 10 minutes, until butter has melted and mixture is thoroughly heated.

In the Kitchen with Emmett: Corned Beef & Cabbage (Crockpot)

This is very simple but super tasty.

INGREDIENTS:

  • 1 cup water
  • 1 large onion, chopped
  • 3 to 5 lbs corned beef brisket (with spices)
  • 1 head cabbage, chopped
  • Salt and Pepper, to taste

DIRECTIONS: 

  • Place corned beef and contents of spice packet in the mixture.
  • Scatter the cabbage and onions over the top and along the sides.
  • Cover and cook; Low setting for 7-8 hours, high setting 3-4 hours or until beef is tender.

In the Kitchen with Emmett: Gingerbread

This is a good recipe for the winter holidays or simply when you're suffering from the doldrums.

Ingredients:

  • 1 cup butter, softened
  • 2 cups brown sugar, packed
  • 3 eggs
  • 2/3 cup honey
  • 1/4 cup orange liqueur
  • 1 cup sour cream
  • 1/2 cup orange juice
  • 1 2/3 cups all-purpose flour
  • 1 cup whole wheat flour
  • 4 teaspoons baking powder
  • 2 teaspoons ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 cup raisins
  • 1 cup blanched almond slivers

Directions:

• Pre-heat oven to 350ªF (175ªC)
• Whisk together flour, baking powder and spices
• In a separate large bowl, cream the butter with the brown sugar. Beat in the eggs, then honey, orange liqueur, sour cream, and orange juice.
• Beat the flour mixture into the creamed mixture, and then stir in the raisins and almonds.
• Turn batter into a greased and floured tube pan.
• Bake at 350ªF (175ªC) for 80 minutes, or until it tests done with a toothpick.
• Transfer to a rack to cool.