Blue Cheese and Bacon Tatter Cups for the Super Bowl

Tater Cups for Super Bowl

Roasted Potato Cups are so delicious and you can pick your own filling?

Super Bowl 53 is in our hometown of Atlanta this weekend and the buzz is in the air! The sun is shining, it feels like spring, the traffic is horrible (what’s new?) and all the great and good are descending on the ATL for the annual fest of football and quirky ads on TV…

Being an immigrant, we have grown accustomed to the pageantry that surrounds this most American of tournaments every year, and now quite enjoy the spectacle, and of course THE FOOD! – yes, it’s a great excuse to eat with friends and completely ignore the game until the funny ads come on, but then again, who’s counting!?

Each year I like to bring something fun and unusual to the Super Bowl party, and this weekend my offering are these wonderfully delicious and head turning potato cups. Easy to make, and very delicious. I’ve added some kale options for the ladies to feel good, and bacon and blue cheese for the guys…because they don’t care!

Great recipe, hope you enjoy!…and go…um, whoever!

Potato Cups (Kale and Mushroom/Bacon and Blue Cheese)

(recipe for 4 will be 3 potato cups per person)

  • (for the potato cups)
  • 4 Baby Potatoes (red and gold varieties)
  • 2 Tbsp of Olive Oil
  • Kosher salt and pepper
  • (for the Kale and Mushroom)
  • 1 ½ Tbsp of Olive Oil
  • 2 Tbsp of finely chopped shallots
  • 3 oz of mushrooms (finely chopped)
  • Handful of leafy kale (de-stemmed and chopped)
  • 1 oz of Parmesan cheese (grated)
  • 3 Tbsp of Mayonnaise
  • Salt and pepper to season
  • (for the Bacon and Blue Cheese)
  • 4 slices of bacon (finely sliced)
  • 2 oz of blue cheese
  • 1 clove of garlic (crushed)
  • 3 Tbsp of Mayonnaise

How to make them

  1. Preheat the oven to 400 degrees f.
  2. Cut each potato in half. Using a melon baller to scoop out a hole in the center in the cut side of each potato half.  Use a knife to slice a small piece of the skin side of each potato so they will stand straight when plating and serving.
  3. Brush potatoes with olive oil and sprinkle with salt and pepper. Bake on a roasting pan cut side down for 15 minutes or until the potatoes are soft when pierced with a fork.
  4. To make the mushroom and kale filling sauté the mushrooms and shallots in olive oil and then add the chopped kale cooking for about 2 minutes to soften. Remove from the heat and stir in the mayonnaise.  Season with salt and pepper.
  5. To make the Bacon and Blue Cheese filing sauté the bacon until it is brown and crispy and then add the garlic and cook for less than a minute. Drain off any excess fat in the ban, stir in the crumbled blue cheese, and mayonnaise.
  6. Fill cups with prepared fillings and enjoy!

Shamrock and Peach (Judie the Irish Foodie)

http://www.shamrockandpeach.com

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Angels on Earth (…a healthy and delicious Irish kale dip)

Nutritious and Delicious

Healthy and delicious Kale Dip

Last week I had the honor of being a featured chef at the annual Angels on Earth event to benefit the Thomas F. Chapman Family Cancer Wellness Center. The venue was at the gorgeous Bill Low Gallery in Atlanta with 250 attendees, and yes, yours truly was the Irish chef on hand. What a privilege!

What did I present? Well, The Shamrock and Peach featured Smoked Salmon with Cucumber and Dill and Kale Irish Dip, and I believe it was a hit! So much so that several guests at the event asked me to share the recipe, so being the giving type – here it is in all of it’s glory. A Kale Irish Dip Recipe- sharing the love, and hope you enjoy!

 Kale Irish Dip (with Vegetable Credos and Garlic Toasts)

(serves 4)

  • 2 Tbsp olive oil
  • 6 oz of Lacinato Kale (1 bunch with the stems removed and roughly chopped)
  • 3 Tbsp of vegetable stock
  • 12 oz artichoke hearts (frozen or a canned drained/chopped)
  • 3/4 cups plain Greek Yogurt
  • 3/4 cup mayo
  • 2 Tbsp whole grain Guinness Mustard
  • Dash of hot sauce
  • 2 garlic cloves (minced)
  • 1 tsp Kosher salt
  • ¼ tsp fresh ground pepper
  • 2 cups Kerrygold Dubliner Irish Cheese (grated)
  • 1 Tbsp Kerrygold Irish butter (room temperature)
  • (topping)
  • ¼ cup of Dubliner Irish cheese
  • ¼ cup of Panko breadcrumbs
  • (to serve)
  • Vegetable Credos (cucumber, radish, carrot, celery)
  • garlic toasts

How to make it

  1. In a large skillet sauté the kale in olive oil for 1 minute and then sprinkle with vegetable stock to soften the kale and cook for 1 minute using tongs to toss.
  2. Preheat the oven to 375 degrees F.
  3. Combine the yogurt, mayo, mustard, hot sauce, garlic, salt, pepper, cheese and finally fold in the prepared kale and chopped artichokes.
  4. Grease an 8 inch oven proof dish with kerrygold Irish butter and then spoon in the resulting dip.
  5. Bake the dip for 20-25 minutes until the dip is bubbling and has a golden brown crust.
  6. Serve with garlic toasts and vegetable credos.

Also here are just few pictures taken with my iphone from the event….

With love from Judie the Irish foodie

Neeps and Tatties Patties (Burns Day Grub)

Veggie Burger with a Scottish twist

Burns Day Dinner

In honor of Burns Night, and the celebration of the famed Scottish poet, Robert Burns, may I present to you ‘Neeps and Tatties Patties’…

An authentic Burns Night Supper includes whisky, haggis, Neeps and Tatties (Potatoes and Turnips). However, my family are taking a different approach tonight and going with a ‘Veggie Burger’ with mashed turnip, sweet potato and oats; a really tasty and nutritious alternative to haggis!  I think even Rabbie himself would agree it’s a great substitution… so Cheers to you Rabbie (and we will be raising our glass tonight in your honor)

…and, let me say, there’s no substitution for Scotch ‘whisky’ so please, rest easy in your grave tonight… we get it…

Burns Night Dinner Jan 25 2017

Burns Night Celebrations

Here is the recipe….

Neep’s and Tattie’s Patties (Vegetable burgers with Oats, Turnips and Sweet Potatoes)

 

  • ¾ Lbs sweet potatoes (cut in half lengthwise)
  • ¾ lbs small turnips (cut in half lengthwise)
  • 1 cup quick oats (1 minute oats)
  • 1 cup cooked quinoa
  • 2 cups of cooked black beans (mashed a little)
  • 1 large shallot (finely diced)
  • ½ cup mixed fresh herbs (parsley, cilantro, chives)
  • 1 tsp natural sea salt
  • ½ tsp ground black pepper
  • 1 tsp smoked paprika
  • 1 tsp cumin powder
  • Dash of hot sauce
  • semolina flour (about ¼ cup to roll Patties)
  • Coconut oil (about 3 Tbsp to sauté)

How to make them

  1. Preheat the oven to 375 degrees F. Line a baking tray with aluminum foil and place cut sweet potatoes and Rutabaga’s flesh side down.  Roast for about 35-40 minutes or until soft.  Set aside to cool and then remove the skin from flesh.
  2. To make the patties in a large bowl combine the sweet potatoes, rutabaga, cooked black beans, shallots, mixed herbs, salt, pepper, paprika, hot sauce and cumin.   Use a potato masher to evenly incorporate all the ingredients together.
  3. Process the large oats slightly in the food process and then add to the mixture stirring to combine and thicken the patties.
  4. Divide the mixture into 8 round balls and then flatten to create a disk shape. Dip each patty in to semolina flour.
  5. Add coconut oil to the pan and begin to cook the burgers in batches 3-4 minutes each side adding more oil as needed. The patties should have a brown crust.
  6. Serve warm and enjoy!

We still have a few spaces on our Historic Scotland Tour May 29th to June 4th 2017 ,please check out our website and send me an email…

http://www.shamrockandpeach.com

Judith@shamrockandpeach.com

Scottish hugs xxxx

Judith the Irish foodie

Fifteens are a sweet taste of home

A wee taste of home

Northern Irish Fridge Slice

Last week I hosted a dessert coffee evening (thanks to Oli and Ve) for my Northern Irish friend and outstanding singer-songwriter Warren Attwell , who is on his US tour (he’s amazinghttp://www.warrenattwell.com/) and “fifteens” were on the menu. – and what are ‘fifteens’ I can hear you asking? Something more than fourteen, something less than sixteen?

Yes, to my surmise the recipe was unknown to my Atlanta guests; so, I promised to share the recipe on my food blog. The recipe is easy peasy to remember because it’s all about fifteen, hence the name (15 digestive biscuits, 15 marshmallows, 15 cherries and it slices in to 15 pieces)…fifteens, get it?  It’s one of those recipes growing up that we always had the ingredients for in the cupboards, and they could be whipped up quite quickly for an impromptu party or a spontaneous supper when the preacher drops by! …Just one tip for my US followers is to purchase the Digestive Biscuits in the British section of your local grocery store or specialized shop (Grahame crackers are not just as tasty).  Hope you enjoy a Northern Irish fridge cake classic!

Fifteens…(now you know!)

  • 15 Digestive biscuits (8 Grahame Crackers)
  • 15 Marshmallows (cut in to four)
  • 15 Glaze Cherries (cut in half) (or dried cherries)
  • 200 ml sweetened condensed milk (1/2 tin)
  • 1 Tbsp water
  • Desiccated coconut (for rolling)

How to make them:

  1. In a food processor crush the digestive biscuits or Grahame crackers.
  2. In a large bowl mix the crushed biscuits, chopped marshmallows and cherries and the sweetened condensed milk and water.
  3. Lay out a large sheet of parchment or plastic wrap and sprinkle with coconut. Spread the prepared mixture along the plastic wrap to form a long sausage shape.  Sprinkle more coconut over the top of the mixture and then begin to roll using the parchment paper to form a circular sausage shape.  Twist both ends to seal.
  4. Refrigerate for at least 4 hours or allow to sit overnight before slicing.
  5. Slice in to 15 pieces (naturally)

Enjoy!

Judie the Irish foodie