true Irish stew

0 Comments | Gazette, The (Colorado Springs), Mar 17, 2004 | by TERESA J. FARNEY Photo by BRYAN OLLER THE GAZETTE

2. In separate bowl, whisk together egg and buttermilk; then add orange and lemon peels, vanilla, raisins, cherries or cranberries and apricots. Combine.

3. Make a well in center of dry ingredients; pour liquid mixture into well. With large pastry fork or wooden spoon, bring dough together. Pour out onto floured surface and knead a few minutes. Form a large ball and remove to large cast-iron skillet or 10-inch round pan. (Dough can be halved to make two smaller loaves.) Flatten slightly and, with sharp knife, make large X on top.

4. For topping, combine cream and butter. Brush top of dough and sprinkle with sugar. Bake 55-60 minutes, until a knife inserted through center comes out clean.

Nutrition data per slice: Calories 415 (38 percent from fat); 17.6 g fat (sat 10.6 g, mono 5 g, poly .9 g); protein 6 g; carbohydrates 60 g; fiber 2.76 g; cholesterol 60 mg; sodium 318 mg; calcium 111 mg.

Source: Chef Mari Younkin, The Colorado Cook

SIMPLE IRISH SODA BREAD Yield: 8 servings

BREAD:

3 1/2 cups all-purpose flour

1 tablespoon sugar

1/2 teaspoon baking soda

1/8 teaspoon cream of tartar

1/2 cup cold butter

2 cups buttermilk

1 cup raisins or currants

1 teaspoon cinnamon

1 tablespoon pure vanilla

TOPPING:

3 tablespoons heavy cream

3 tablespoons butter, melted

3 tablespoons sugar

Procedure:

1. Preheat oven to 400 degrees. In large mixing bowl, combine flour, sugar, baking soda and cream of tartar. With pastry blender or fork, cut in butter. Make a well in center.

2. In separate bowl, whisk together buttermilk, raisins or currants, cinnamon and vanilla. Pour into well of dry ingredients; bring together with fork.

3. Pour dough onto floured surface and knead a few minutes. Form into a round; flatten down slightly. With sharp knife, cut an X across top. Remove to greased castiron skillet.

4. For topping, combine heavy cream and melted butter. Brush on top of dough and sprinkle with sugar. Bake 35-40 minutes. Test for doneness. Serve warm.

Nutrition data per slice: Calories 473 (38 percent from fat); 20 g fat (sat 12.1 g, mono 5.6 g, poly 1 g); protein 9 g; carbohydrates 66 g; fiber 2.68 g; cholesterol 55 mg; sodium 319 mg; calcium 101 mg.

Source: Chef Mari Younkin, The Colorado Cook

BEEF AND GUINNESS STEW Yield: 6 servings

2 pounds lean stewing beef

3 tablespoons oil, divided

2 tablespoons flour

Salt and freshly ground pepper, to taste

Pinch of cayenne

2 large onions, coarsely chopped

1 large clove garlic, crushed

2 tablespoons tomato pure, dissolved in 4 tablespoons water

1 1/4 cups Guinness stout beer

2 cups chunk-cut carrots

Sprig of thyme

Fresh parsley, for garnish

Cook's note: Stew may be cooked on stovetop or in oven at 300 degrees.

Procedure:

1. Trim meat of any fat or gristle. Cut into 2-inch cubes and toss in bowl with 1 tablespoon oil. Season flour with salt, pepper and cayenne. Add to meat and toss to coat.

2. Heat remaining oil in wide frying pan over high heat. Brown meat on all sides. Add onions, garlic and tomato pure to pan, cover and cook gently about 5 minutes.

3. Transfer to casserole. Pour some of the Guinness into frying pan. Bring to boil and stir to dissolve caramelized meat juices in pan. Pour over meat along with remaining Guinness. Add carrots and thyme. Stir, taste and adjust seasonings.