Grass Fed Irish Butter Burgers (Friday feeling)

What could possibly make a flavor packed grass fed burger better?  Try adding some grass fed Irish butter? Kneading in some grated frozen grass fed Irish butter to your burger makes the juiciest flavor packed mouthful ever!

Get this...Cooking Light Magazine said that lean grass fed beef has a nutrition profile more similar to salmon than grain fed beef! – wow! Cooking light also mentions grass fed beef has half the saturated fat of dark meat chicken!  So, with all that said we could afford to add just a little grass fed butter?  I mean what could be wrong adding more good fat?   Please allow me to share the secret of one of the best burgers you will ever make (or taste)? A ‘wee bit ‘ of Irish goodness goes a very long way…

Grass Fed Butter Burger

(recipe makes 4 ¼ Lb patties)

  • (for the Pattie)
  • 1 lb lean grass fed ground sirloin
  • 3 Tbsp (grated frozen or very cold unsalted Kerrygold Irish butter)
  • ¼ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 1 tsp garlic powder
  • 1/2 onion
  • 1 Tbsp canola oil
  • (for the burger)
  • 4 slices of Kerrygold Dubliner cheese
  • 3 Tbsp tomato ketchup
  • 4 Brioche buns (toasted)
  • 4 slices of thickly sliced tomato (optional)
  • 4 slices of Bibb lettuce (optional)

 

How to make them

  1. Preheat the grill to medium high.
  2. Caramelize the onion in a little canola or grape seed oil for a few minutes to soften.  Set aside and cool.
  3. Break up  the sirloin and sprinkle with the salt and pepper, garlic powder and stir in the caramelized cooled onions..
  4. Use a box grater to grate the butter grate directly over the ground sirloin keeping everything very cold (try not to touch with hands to prevent the butter from melting).
  5. Gently knead the butter in to the burger and then divide in to 4 patties.
  6. Cook the patties for 3 minutes on one side and then turn top with cheese and then tun them over and grill for another 2-4 minutes.
  7. To serve toast the bun and top the patties with tomato ketchup, bib lettuce and freshly sliced tomato. Place filling inside of bun and enjoy!

Happy Grilling!  Summer is almost here!

Judie the Irish foodie

 

Thanks to NPR for a wonderful Tribute

Many thanks for the interview with NPR that took place just time for me to announce my 2nd edition printing of the Shamrock and Peach, which is now available!

It felt so natural to share my passion with Atlanta writer Beth Ware who identified immediately with the Southern connections to Irish cuisine, and it was a joy to share my passions for food and Irish culture with her.  – Hopefully you have had a chance to check out the article, but if not see the link below:

http://news.wabe.org/post/irish-chef-plants-her-culinary-roots-deep-south

So, the new edition is literally hot off the presses, and I would be glad to sign and send out copies through my website, in addition to the book being available through the usual outlets.  I am also pleased to share all the recipes that were featured on my recent Kerrygold tour with Aprons Publix cooking schools, which were also posted on the NPR website …enjoy!

So, a belated happy St. Patrick’s day to all my followers and as I always say..

Joy in the Journey Y’all

Judith the Irish foodie

 

 

 

Healthy Gluten Free Quinoa (Irish Pancakes)

Today we celebrate Shrove Tuesday, (the day before Ash Wednesday), and a time marked for feasting before the beginning of lent.  Traditionally its a time to use up any food that would not be part of the 40 days of fasting during Lent; so those more pleasurable foods such as eggs, dairy and meat are enjoyed in abundance.  Growing up my mother made very think pancakes more similar to french Crepes as opposed the the thicker American pancakes.  Boxty Pancakes are also very popular made with left over mashed potatoes and freshly grated potatoes and fried in the pan. But, I am excited to share a new pancake recipe with you that’s not only gluten free but includes protein packed quinoa.

This recipe is part of my 2017 Aprons Publix cooking schools tour sponsored by Kerrygold Irish butter and cheese and includes my yummy Dubliner…. So, how can you go wrong…?  Those of you who live in the cities of Sarasota, Tampa, Lakeland, Orlando, Jacksonville, Tallahassee and Atlanta please come and see me at the Aprons cooking school near you…. So, here’s the recipe for all to enjoy…

Dubliner Quinoa Pancakes

Ingredients:

1/2 medium yellow onion, chopped

2 cups cooked quinoa

1/2 large red bell pepper, chopped

1/2 cup shredded Kerrygold Dubliner Cheese

2 Tbsp morgue flour (or other gluten free based flour)

1 egg plus 2 egg whites, lightly beaten

1/4 teaspoon garlic powder

1/4 teaspoon Chile powder

Pinch sea salt

Dash black pepper

1/2 avocado, peeled and chopped

1/2 medium tomato, chopped

Olive oil cooking spray

 

Combine onion, quinoa, bell pepper, cheese, egg and egg whites, garlic and Chile powder, salt and pepper in a medium mixing bowl and mix gently with a spoon or spatula.  Heat a large skillet sprayed with cooking spray over medium-high heat.  Using a ½-cup measuring cup, measure half cup portions of the quinoa mixture and turn out into the pan, flattening each until 1/2-inch thick.  Cook for 2 to 3 minutes, or until bottom is browned and the cake is firm.  Flip  the pancakes over and cook for an additional 2 minutes.  Top each serving with half the chopped avocado and tomato, dividing equally. If serving as individual cakes, top each with 1 tablespoon of chopped avocado and tomato.  Makes 6 cakes.

Wishing everyone a blessed Shrove Tuesday!

Judith the Irish foodie

 

Pan Seared Salmon in Irish Garlic and Herb Butter Sauce

Salmon on Irish Boxty

Irish Kerrygold Garlic and Herb Butter Sauce with Lemon is fabulous

Happy New Year to everyone!  If you are like me, one of your new year resolutions may be to eat more lean proteins, including fish. Well, Salmon is just what the doctor ordered, loaded with good kinda fats we need for healthy heart and brain function…so, check this out!

This recipe is just a sneak peak of one of the dishes I will be cooking this Spring on my new 2016 Cooking Class Series, and I am super excited to be hitting the road again thanks to my sponsors Kerrygold and the Aprons Publix Aprons cooking schools touring Florida and Georgia  In addition to being on the Spring schedule with Wholefoods Salud cooking school, The Cooks Warehouse and Kitchen Warehouse Outfitters in Savannah…phew!

Some recipes I will need to keep as a secret for my students but I am giving a shout out to Kerrygold and my favorite ingredient for  bathing and cooking fish (namely the garlic and herb butter).  Using the Garlic and Herb infused butter makes the sauce super easy, super delicious and perfect for a week night family dinner.  Under 30 minutes to prepare this lovely … Irish style)…dish!

So, look out for cooking classes near you because the Shamrock and Peach is about to go on the road this Spring…

Pan Seared Salmon with a Garlic and Herb Irish Butter Sauce on Irish Boxty Cakes, garnished with Watercress and Shaved Red Onion…

  • (for the salmon)
  • 4 salmon fillets (4-6 oz pin bones removed and trimmed with the skin on)
  • 1 Tbsp vegetable oil (such as canola)
  • Fine sea salt and freshly ground black pepper
  • 5 Tbsp Kerrygold Garlic and Herb butter
  • 2 Tbsp shallots (very finely chopped)
  • 2 Tbsp lemon juice
  • 1 Tbsp baby capers (optional)
  • (for the garnish)
  • ½ small red onion (very thinly shaved)
  • Small bunch of watercress

How to make it

  1. To prepare the salmon, using a sharp knife score the skin and season the fillets with salt and freshly ground pepper.
  2. Heat the canola oil and 1 Tbsp of the Garlic and Herb butter in a skillet over medium high heat.  Once the butter starts to sizzling place the salmon skin side down and reduce the heat to medium.
  3.  Cook the fillets for about 4 minutes and then turn and cook for about 3 minutes more (the fish is ready when the thickest part of the salmon is flakey and opaque). Remove salmon from the pan and transfer to a warm oven.
  4. To make the butter sauce and remaining 4 Tbsp of Kerrygold Garlic and Herb butter to the pan and sauté the shallots on medium heat and slowly incorporate the lemon juice and stir in the baby capers.
  5. To serve place a Boxty cake with salmon fillet on top in the center of each plate.  Spoon over the garlic and herb lemon butter sauce.  Garnish with a little watercress and red onion.

Hope to see some of you soon!

Judith the Irish foodie

White Chocolate Pumpkin Macaroons

Pumpkin Style Macaroons

Pumpkin and White Chocolate buttercream

I love this time of year, as I know many of you do also, and in concert with all the pumpkins and apples and Fall goodness may I present a new favorite for you…yep, White Chocolate Pumpkin Macaroons  

Thanks to my friend Chloe, who just graduated in Baking and Patisserie Arts from Le Cordon Bleu in Atlanta, we created this seasonal fall Macaroon with a delicious Pumpkin and White Chocolate buttercream. yum.

Here is the recipe for our Fall Macaroons (and thank you to the talented Chloe and we wish you every possible success for your future career in the Patisserie Arts)!

Pumpkin White Chocolate Macaroon

For the cookie:

4.23 oz almond flour/meal

7.05 oz confectioner’s sugar

3.17 oz egg whites (~3 large egg whites) at room temperature

¼ tsp cream of tartar

Pinch of salt

1.76 oz granulated sugar

1 tsp vanilla extract

 

  1. Line two baking sheets with parchment paper
  2. Prepare a pastry bag with a large round tip
  3. Using a food processor, pulse the powdered sugar and almond flour into a powder
  4. Sift several times until there is little to no almond bits left
  5. In electric mixer, whisk egg whites, salt, and cream of tartar. Beat until egg whites foam
  6. With mixer on medium high, add sugar 1-2 Tbsp at a time and continue until stiff peaks form
  7. Add in vanilla and beat for an additional minute to incorporate
  8. Sift the almond flour and confectioner’s sugar and gently fold into egg whites gradually
  9. Transfer batter into pastry bag and pipe onto baking sheet, making evenly sized circles
  10. Let shells sit for 20-30 minutes to dry. Check for a skin to form on the top of the cookie (should not stick to finger when touched)
  11. Preheat oven to 300 degrees F. Bake for 12-13 minutes or until shell has hardened. Be sure to rotate cookies halfway through baking
  12. Cool completely on cookie sheets before peeling from the parchment

For the filling:

3/8 cup Kerrygold butter at room temperature

1/8-1/6 cup pumpkin puree

3/8 cup white chocolate

½ tsp vanilla extract

2-3 cups confectioner’s sugar

 

  1. Prepare a piping bag with a large round tip
  2. Whip the butter and pumpkin puree until fluffy and light in color
  3. Melt the white chocolate over a double boiler and drizzle into the butter mixture while slowly continuing to whip
  4. Once fully incorporated, add vanilla and continue to whip for 30 seconds longer
  5. Gradually add the confectioner’s sugar until desired piping consistency has been reached
  6. Transfer filling into the piping bag and pipe a small amount onto one cookie
  7. Top with another cookie to make the macaroon sandwich

Happy Fall Baking!

Judith the Irish Foodie

Fall Apple Scones (with Walnuts and Irish Oats)

Farm fresh apples

Bramley Co Armagh Apples

 So, I wanted to follow up with my recipe for Fall Apple, Oat and Walnut Scones.  I hope you have been waiting with bated breath from my last apple butter post? Late September is the time of year where we all begin to celebrate all things apples.  So may I suggest there no better way of enjoying the season than by baking some fall Apple scones?  Hearty Oatmeal and apples make these scones perfect for breakfast or that mid morning snack?  I featured the scones recently at my fall tea cooking class at Wholefoods market and they were a huge hit. I encourage you to go ahead and take time to enjoy this bountiful fall harvest season and eat more apples when they are farm fresh. Oh, and this photo is taken in Northern Ireland at my high school friend Stephen Kane’s farm; and his freshly picked apples are the best. Thanks Stephen for allowing Gary to come and take photos of your delicious Bramley’s!

Apple and Walnut Oatmeal Scones (with Apple Butter)

 

(makes 12 scones)

  • 1 cup quick cooking Irish rolled oats
  • 2 cups all purpose flour
  • ¼ cup light brown sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ tsp cinnamon
  • ¼ cup unsalted Kerrygold butter (cold)
  • 3/4 cup buttermilk
  • 1 small apple (finely grated)
  • ½ cup walnuts (toasted) (plus ¼ cup or 12 pieces for garnishing the scone)
  • 1 egg (beaten)
  • (topping)
  • 5 Tbsp salted butter
  • 5 Tbsp Apple Butter

How to make it:

 

  1. Preheat the oven to 425 degrees F. Place oats on a baking sheet and toast for a few minutes until lightly browned and set aside. While oven is still hot toast the walnuts for 4-5 minutes until golden brown. Reserve 12 pieces to garnish each scone and chop the remaining nuts finely.
  2. Combine cooled oats, four, sugar, baking powder, baking soda, cinnamon and salt in a large bowl.
  3. Cut in butter until crumbly using a food processor and stir in the nuts.
  4. Beat the buttermilk and egg together and stir in the grated apple. Slowly combine with the dry ingredients.
  5. Turn dough out on to a lightly floured surface. Roll out dough with lightly floured  surface. Fold over dough and then knead 4-5 times.
  6. Cut scones using a 1”biscuit cutter or in to 2 6” circles about ¾” thick.
  7. Brush dough with egg wash and sprinkle some Scottish fine oats on top.
  8. Bake at 425 degrees for first 10 minutes and then turn down to 350 degrees for 5 more minutes.
  9. To serve cut each scone in half and spread a thin layer of Kerrygold salted butter. Using a teaspoon add a little apple butter. Garnish with a toasted walnut.

Enjoy apple picking wherever you are and keep it local!

Judith the Irish foodie

Apple Butter meets Irish butter

Fall Scones

Shamrock and Peach Style Apple Butter

If you grew up in the American South, chances are you love Apple Butter and make it every Fall, right?  Well, it may also surprise you that even though I am from the Apple County of Ireland (Co. Armagh) the first time I tasted Apple Butter was when I moved to Georgia! So, I have taken the best of both worlds combing Irish butter with Southern style Apple butter.  Delicious indeed, and we just love the butter slathered over Oatmeal, Apple and Walnut Scones…(which might be another blog post in the making…)

Celebrating Fall

Irish Butter meets Southern Style Apple butter

So, here is the way I made my Fall Harvest Apple Butter…

Shamrock and Peach Apple Butter

  • ¼ cup of Southern Style Apple Butter
  • ½ cup Kerrygold salted butter

How to make it

  1. Whip the butter and apple butter together by hand or with an electric beater.
  2. Store in the refrigerator until ready to use and bring to room temperature to serve.

Southern Style Apple Butter

(Makes approx 1 1/2 pints of apple butter)

  • 3 Lbs apples
  • 1 ½ cups sugar
  • 1 cup water
  • 2 vanilla pods (split with seeds removed)

How to make it

  1. Prepare apples by peeling, coring and roughly chopping.
  2. Combine the apples, 1 cup of water and ½ cup of sugar and cook on low heat in a heavy based saucepan until the apples have softened and are beginning to break down, stirring occasionally
  3. Allow the apples to cool slightly and then place in a blender to puree. Pass the apples through a drum sieve.
  4. Return the apple sauce to the saucepan adding the remaining 1 cup of sugar and ½ cup of water.
  5. Cook the apples on medium high heat so the apples begin to caramelize, stirring frequently and being careful the apples do not scorch (this will take at least an hour to achieve a rich dark caramel color. (Add a little extra water if necessary to the sauce as it caramelizes).
  6. Remove from the heat and pour in to hot, sterilized jars.

Happy Fall cooking…and may those apples grow plump and those leaves start turning!

Judith the Irish foodie

Leek, Bacon and Sweet Potato Quiche

Mothers day Quiche

An Irish quiche with a Southern twist

Mothers day is over in Ireland but it’s almost time to celebrate in the US.  I know what I would like my boys to make me for brunch so I am posting this easy recipe hoping they may get the hint. Oh and I hope they do not forget the Mimosa (champagne and orange juice please)?

Sunday brunch is that relaxed kick back time where the pressures of the week schedule are gone and families come together.  Brunch is also easy and fun for kids to prepare at home for their mums and nothing says I love you more than a warm baked quiche.  Another beauty about quiche is that you truly can make it your own with regard to the fillings.  I, for one am always transported back to my Irish roots when I cook with leeks and the addition of sweet potato is my southern twist.

Sweet Potato, Leek, Bacon with Irish Cheddar Quiche

(Baked pie shell)

  • 1 ¼ cups all purpose flour (sifted)
  • 1/4 tsp. salt
  • 7 Tbsp. unsalted Kerrygold butter (chilled)
  • 2-4 Tbsp. ice cold water

(filling)

  • 6 slices of apple wood smoked bacon (cut into strips)
  • 1 medium leek (use mainly white part)
  • 4 large eggs (beaten)
  • 1 cup whipping cream
  • 1 medium sweet potato (cooked and mashed)
  • ¼ tsp. fine sea salt
  • 1/8 tsp. white pepper
  • 1 ½ cups Kerrygold Dubliner cheese (finely grated)

 

How to make it:

 

  1. To make pastry combine flour and salt in a medium size bowl or food processor. Use a pastry fork or processor to cut in the butter until it resembles coarse crumbs. Sprinkle over the iced water 1 Tbsp. at a time and mix until the dough is moist enough to hold together to form a ball. Flatten in to a disc and wrap and refrigerate for at least 30 minutes.
  2. On a lightly floured surface roll out dough in to a circle about 11 inches in diameter for a 9”pie plate or fluted tart pan. Trim off any excess pastry and prick the bottom of the dough with a fork.
  3. Preheat oven to 375 degrees. To prevent over browning line pastry with a double layer of foil and bake for 10 minutes. Remove foil and bake pastry for a few more minutes until golden brown. Remove from oven and cool n a wire rack and leave the oven on.
  4. To make filling in a large skillet cook bacon until crispy. Remove bacon and fat, reserving 2 Tbsp. to sauté leeks for 3-4 minutes or until soft and fragrant and remove from heat.
  5. In a food processor or mixing bowl combine eggs, cream, mashed sweet potato, salt and pepper.
  6. To assemble the quiche layer the leeks and bacon, cheese and then pour over the egg mixture.
  7. Bake for 30-35 minutes or until the egg sets and is firm to the touch.
  8. Allow quiche to sit for at least 15minutes before serving.

Happy Mothers day to all you fantastic mums!

Judie the Irish foodie

‘Wee’ Irish iced finger buns

Iced Fingers-Apr2015-51

Growing up in Ireland, the home bakeries pride themselves in iced fingers or as we like to call them ‘wee iced buns’.  Around 11 am in the morning with what we refer to in Ireland as ‘elevensies‘ it’s time for that strong cuppa tea and a stop to the local bakery for a freshly baked iced finger. There is nothing really like biting in to a fresh, soft bread dough and feel the squish of fresh whipped cream on your tongue. Oh yes, and there’s enough sweetness in the icing and jam to know you are somewhere between dessert and bread…not a bad place to be before lunch, eh?

I got together with Ashley McCord from Ankarasum (click here for the link to Ankarasum) to bake using my new Ankarasum machine and the results were fast, delicious and magically transported me home to Northern Ireland. This recipe was adapted from Paul Hollywood’s Great British Bake Off where he instructs kneading the dough by hand. So thankful for modern technology and here is how we did it effortlessly!

Wee Iced Buns recipe

(Dough)

  • 4 ½ fl. oz (about ¼ cup) warm water
  • 5 fl. oz (about 2/3 cup) warm milk
  • 2 eggs
  • 1 ½ fl. oz (3 Tbsp) Kerry Gold unsalted butter, softened
  • 2 tsp. salt
  • ¼ cup fine granulated sugar
  • 1 lb 2 oz (about 3 2/3 cups) all purpose white flour
  • 2 Tbsp. yeast

Icing

  • 7 oz. (about 1 ½ cups) powdered sugar
  • 5 tsp. cold water
  • 1 drop of pink food coloring

Filling:

  • 12 fl oz (1 ½ cups) heaving whipping cream
  • 2 Tbsp fine granulates sugar
  • 1 Tbsp. vanilla
  • 3 oz. strawberry jam

 

How to make them

  1. Combine the warm water, warm milk, eggs, butter, salt and sugar. If using a bread mixer with a roller and scraper attachment turn the machine on the lowest speed and allow ingredients to mix together for amount 1 minute.
  2. Add approximately half the flour and then yeast. Turn speed to a low/medium and add another cup of flour. Adjust the arm away from the side of the bowl so that the roller is applying gentle pressure to the dough as it passes between the roller and the side of the bowl. Lock the arm in place and add the remaining flour.
  3. Adjust the speed to medium and knead for 4-6 minutes Remove roller and scraper and leave bowl in a warm place and allow rising for 45 minutes.
  4. Preheat the oven to 425 degrees F.
  5. Divide the dough in to 24 pieces, then roll in to balls and shape in to fingers about 4-5 inches long. Then place the dough fingers on to a greased baking sheet, leaving them to double in size, set aside in a warm place for 40 minutes.
  6. Bake for 6-9 minutes or until lightly browned. Once baked remove from the oven and set on a baking rack to cool.
  7. To ice the buns sift the powdered sugar bowl and gradually stir in the cold water to form a thick paste and a small drop of pink food coloring.
  8. Whip the cream until it forms stiff peaks and stir in the sugar and vanilla. Spoon in to a piping bag.
  9. To assemble the fingers slice them horizontally, leaving one long edge intact. Using a knife spread a little jam inside each sliced bun and then pipe whipped cream in to each finger. Finally using a knife or flat spreader ice each bun.

 

Irish iced fingers

Judith and Ashley baking with Ankarasrum

 

St Paddy’s Artsy Kale Dip

Go Green with Kale

St Paddy’s Kale Artichoke Dip

It’s time to go green again and no better way to do it with seasonal antioxidant packed kale. Yup, this dip was been a huge hit on my Kerrygold Aprons Cooking Tour, and the stout whole grain mustard blends beautifully with the perfectly baked artichokes and kale. Artichokes and Kale, Artsy Kale, get it?….oh well.

The recipe also substitutes some of the mayonnaise for Greek style yogurt to slip in some more protein packed nutrition for celebratory munching. Of course, the Dubliner Irish Cheese with it’s natural crystals conjure flavors of Parmesan and Swiss, and totally melt in your mouth with ease. So, without further adieu please allow me to share my recipe and wish all my friends and followers a happy, healthy and fun St Paddy’s day!

Dubliner Kale and Artichoke Dip with Guinness Mustard

(serves 4)

 

  • 6 oz of Kale (1 bunch with the curly stems removed and roughly chopped)
  • 12 oz artichoke hearts (frozen or a canned drained/chopped)
  • 1/2 cups plain Greek Yogurt
  • 1 cup mayo
  • 2 Tbsp whole grain Guinness Mustard
  • Dash of hot sauce
  • 2 garlic cloves (minced)
  • Kosher salt
  • Fresh ground pepper
  • 2 cups Kerrygold Dubliner Irish Cheese (grated)
  • 1 Tbsp Kerrygold Irish butter (room temperature)

 

How to make it

  1. Bring salted water to a boil in a medium saucepan.   Add the kale and blanch for 1 minute.  Strain the kale and place in a bath of ice cold water to stop the cooking process. Squeeze out any excess water and set aside.
  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.
  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, pita chips or crackers.

Slainte to all!

Judie the Irish foodie