As all of my friend can attest, I love comfort food! And as far as I am concerned, no one has better comfort food than the Irish!
Below you will find some of my favorite recipies; if you have any favs of your own, let me know...maybe I'll put them here for all to see!!!
2 slices sourdough sandwich bread, torn into pieces
4 small red thin-skinned potatoes (about 1 lb./455 g total), scrubbed
1 large onion
1 tablespoon (15 ml) olive oil
2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried rosemary, crumbled
3 large eggs
6 large egg whites
1 cup (240 ml) smooth unsweetened applesauce
2/3 cup (55 g) grated Parmesan cheese
About 1/4 teaspoon salt (or to taste)
1/8 teaspoon pepper
1 1/4 cups (300 ml) nonfat sour cream
Cooking time: About 1 hour and 5 minutes
In a blender or food processor, whirl bread to make coarse crumbs; set bread crumbs aside. Cut potatoes and onion lengthwise into halves; then thinly slice potato and onion halves crosswise. Heat oil in a wide nonstick frying pan over medium-high heat. Add potatoes, onion, and chopped rosemary. Cook, stirring often, until vegetables are tinged with brown and tender when pierced (20 to 25 minutes); add water, 1 tablespoon (15 ml) at a time, if pan appears dry.
Meanwhile, in a medium-size bowl, combine eggs, egg whites, applesauce, cheese, salt, and pepper. Beat until blended; set aside. Spoon potato mixture into a greased deep 9-inch (23-cm) pie pan. Stir crumbs into egg mixture and pour evenly over potato mixture; stir gently so egg mixture settles to pan bottom. Center of filling will be slightly above level of pan.
Bake in a 350 degree F (175 degree C) oven until top of pie is tinged with brown and a knife inserted in center comes out clean (about 40 minutes). Garnish with rosemary sprigs. Offer sour cream to add to taste.
Yield: Makes 6 servings.
4 cups potatoes, diced
3 cups water
1 1/2 tsp. salt
1/4 tsp. dried thyme leaves
1/8 tsp. black pepper
6 slices bacon, diced
1 medium onion, chopped
2 T. flour
1 cup whole milk
In a 3-quart saucepan bring potatoes, water, salt, thyme and pepper to a boil. Simmer till potatoes are soft. Drain, reserving broth. Mash 1/2 of the potatoes. Set aside cubed and mashed potatoes and broth.
Wipe saucepan dry and fry bacon in it. Drain bacon on a paper towel. Pour off all but 2 tablespoons bacon drippings. Add onion. Cook until tender. Stir in flour. Gradually stir in reserved broth until smooth. Stir in mashed ptoatoes. Add bacon and cubed potatoes. Cook, stirring constantly, until thickened. Add milk.
Makes 6 servings.
4 cups flour
1/3 cup sugar
1/2 stick of butter, soft
1 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1/2 cup to 1 cup of raisins
Break egg yolks in buttermilk add together. Combine everything. Knead about 10 times. Place in a well-greased pan and bake at 350 for 1 hour or until skewer comes out clean and has a hollow sound when tapped.