We all know that Lent approaches with haste this year. It also means we have to get moving on making King Cake!
This year I just want to be sure you are pointed in the right direction, so that your Fat Tuesday is everything it can be. This recipe is the best link - for its simple directions and wonderful pictures. Bon appetit!
from The Irish Heritage Cookbook
4 tablespoons butter
2 lbs. boiling potatoes, peeled and sliced
1 lb. leeks, (white and pale green parts) washed and sliced
1 onion, chopped
1 celery stalk, sliced
5 cups homemade chicken stock or canned low-salt broth
2 1/2 cups milk
1 bay leaf
2 tablespoons minced fresh parsley
salt and ground white pepper to taste
1/2 cup half and half
1/4 cup chopped fresh chives
In a large saucepan, melt the butter over medium heat. Add the vegetables, cover, and cook for 5 to 7 minutes, stirring frequently. Add the stock or broth, 1/2 cup of the milk, the bay leaf, parsley, salt and pepper. Reduce heat to low, cover, and cook until the vegetables are tender, about 30 minutes.
Discard bay leaf, and let the soup cool for 15 minutes. Transfer to a blender or food processor in batches and process until smooth. (To make ahead, cover and refrigerate for up to 12 hours.)
To serve immediately, heat the puree in a sacuepan over medium heat and stir in the remaining 2 cups milk. Heat through, ladle the soup into bowls, and swirl int 1 tablespoon half and half into each serving. Sprinkle with the chives.
Notes:
1. The leeks I gleaned from last summer’s garden were not extraordinarily white, but I use them in this soup. The flavour is still there, however the final product isn’t very white. Oh well.
2. Heat slowly – it has tendency to stick. Freezes well. Sour cream could be substituted for the half and half or it could be left out all together. Mecandes likes grated cheddar on top instead.
Adapted from a recipe in The Irish Heritage Cookbook ~ Found on our table on many a Friday night
1 egg
1/4 cup beer
1/4 cup water
1/2 teaspoon salt, plus salt to taste
3/4 cup all-purpose floor
4 large baking potatoes, peeled
canola oil for frying
1 pound haddock or sole, boned, skinned and cut into 2″ chunks
freshly ground pepper to taste
In a small bowl, whisk together the egg, beer, water, and 1/2 teaspoon salt. Whisk in the flour until smooth. Set aside for 30 minutes.
Cut the potatoes into 1/2″ thick strips or slices and place in a bowl of cold water to prevent discoloring.
Fill frying pot 2/3 full with oil and heat to 375F. Dip the fish in the batter and fry, in batches, until golden brown, about 5 minutes. Transfer to paper towels to drain. If they need to be kept warm, place on baking sheet in a warmed 200F oven.
Drain potatoes and pat dry. Strain oil used for fish. In same pan/oil, reheat to 375 and fry potatoes in batches until brown, about 5 minutes. Serve immediately.
Notes:
1. I willingly admit to cheating on these chips and serving store-bought freezer french fries. Or sometimes Potato Gratin like Julie D.’s. Other times it’s my own version of roasted potatoes in the oven. The fish never loses its appeal. The kids eat it like candy, but we like to vary our spuds. And Mecandes is always gracious enough to finish off the bottle of beer.
From Brenda LaLonde, exhibition chef at Vermillionville
1 cup flour
1/8 tsp. salt
2 tbls. sugar
2 tbls. baking powder
1 egg
1/2 cup milk
oil for frying
Mix ingredients together, whisking with a fork. It should be the consistency of cake batter.
Heat 2-3″ oil, preferably in cast iron pot, to 350 degrees.
Take small spoonfuls of batter and drop into hot oil and fry until golden brown.
Drain on papertowels and dust with powdered sugar and/or syrup. Serve immediately.
Notes:
Almost forgot! Brenda says she prefers to use buttermilk, but any cream or evaporated milk would do as well.
Beignets do not keep for the following day. Make them fresh and eat them all!
Brenda told me that this is actually half of a “batch” that her mother made for Sunday morning breakfast. She made these right in front of us in ten minutes.
“ @SimcoeNorth snap a shot of them when you get a chance. :) in reply to SimcoeNorth 22 hrs ago
cecilia: "just omit the meat from your bean meals, like meatless chilli and spaghetti. we love lentils here, lentil soup, lentil curry over rice… I’ll put some more thought into this." (read)
Kalanna: "Amazing, eh?! I’m going to have to read up on what to do with them next. hehe But it is lovely to have a bouquet of lavender on my kitchen table in late November. They kept blooming!" (read)
Holli
