St. Patrick's Day Menu at the Johnson's

Irish Soda Bread

4 cups all-purpose flour, plus extra for currants
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
Zest of one orange
1 cup dried currants


Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.


Irish Stew

3 pounds stew meat or lamb cut into bite size size pieces
1/2 cup flour
3 large Russet potatoes, peeled and cubed
3 large carrots, peeled and sliced
6 stalks celery, cut into 1/2" slices
2 large yellow onions, cut into large dice
3 - 4 cloves garlic, minced
1 bunch fresh rosemary or 1 tsp. dried
1 bunch fresh thyme or 1 tsp. dried
1 bunch fresh parsley
2 quarts beef stock, or as needed
12 ounces Guinness stout
1 cup pearl barley (optional)
2 teaspoons corn starch
Salt and freshly ground black pepper, to taste

For a real Irish country touch, include the barley -- cook it for 20 minutes in 3 cups of beef stock, then add when you return the meat to pot with the vegetables.

Cut off some of the parsley leaves and chop enough to make 2 tablespoons; reserve. Cut off some parsley stems, and tie them into a bundle with a few sprigs of rosemary and thyme; reserve.

Season the meat with salt and brown the meat in a little oil. Remove and reserve, and sprinkle with a little flour, shaking off excess. Add the onions, garlic, carrots and celery to the pan and sauté, tossing to coat with the fat. Add the Guinness and deglaze, scraping up any caramelized meat juices. Add the potatoes, return the meat to the pot (and the barley if you're using it). Add enough stock to barely cover, cook over medium heat until just boiling, then reduce heat to very low and simmer 2 - 3 hours, until the meat is tender, stirring occasionally.

Check seasonings, add salt and pepper to taste, then remove from heat, stir in parsley and the cornstarch (mixed into 4 teaspoons water) and stir. Cook over low heat for a few more minutes to thicken. Serve with plenty of Irish brown or white soda bread, tea and more Guinness if you like.

Colcannon

2 pounds potatoes, scrubbed
1 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1/2 pound bacon
1 head cabbage, cored and finely shredded or curly kale
1 large shallot, minced
4 scallions, finely chopped
Chopped parsley leaves, for garnish
Touch of cider vinegar


Cook the potatoes in salted boiling water until tender. Mash and add butter, milk and spices.

In a large saucepan, cook bacon and remove when crisp. Leave a good amount of the rendered fat in the pan and add scallions, cabbage and shallots. Cook until cabbage or kale is tender.

Add mashed potatoes and reserved cooked bacon, mix well, season properly with salt and black pepper and add a hint of cider vinegar as well.

Sprinkle with additional chopped parsley.

Chocolate Peanut Butter Pie

The first Cooking with Elise segment aired on the My Carolina Today show yesterday. I hosted a Celebratory Brunch for 80 of our closest friends. Even though I sent folks home with lots of goodies, I still had leftovers! My son Alexander and I made this pie today with the leftover fillings from the Crepe Bar we had. What a nice surprise surprise! It's delicious!

Chocolate Peanut Butter Pie

1 chocolate graham cracker crust
1 c. chocolate sauce (recipe follows)

3/4 c. half and half
1 tbsp. softened butter
2 c. chocolate chips
1 tsp. vanilla extract

3 tbsp. butter, at room temperature
1.5 c. smooth peanut butter (no sugar added)
1/3 c. raw honey
1 c. ricotta cheese
1/2 tsp. vanilla extract
2 c. homemade whipping cream

Smooth 2/3 of the chocolate sauce on the bottom of the graham cracker crust. Stick in the freezer while making the filling. Mix together butter and peanut butter. Stir in ricotta cheese and and vanilla extract and mix well. Fold in whipped cream.

Spoon into crust and refrigerate for 2 to 3 hours. Drizzle remaining sauce over each piece.

Tip: You can also use a regular graham cracker crust.

Vegetable Cream Cheese

Vegetable Cream Cheese

Getting ready for the Celebratory Brunch on Wednesday. The first Cooking with Elise segment will air on the My Carolina Today show. In addition to lots of other breakfast treats, I'll serve these two cream cheeses with an assortment of bagels.

2 - 8 oz pkg. cream cheese
1/3 c. finely grated carrot
¼ of a green bell pepper, finely chopped
¼ of a red bell pepper, finely chopped
Pinch of Slap Ya Mama
¼ tsp. garlic powder

Whip all ingredients together in an electric mixer with the paddle attachment.

Celebrate Dr. Seuss' Birthday: Recipe for Green Eggs and Ham

You're never too old to celebrate Dr. Seuss's birthday! Read one of our favorites, Green Eggs and Ham with your family and prepare this delicious dish with your family!

Pesto

1 bunch fresh basil leaves
1/2 bunch fresh flat-leaf parsley
1 clove garlic, sliced
1/4 cup pine nuts, optional
1/3 cup grated Parmesan
1/2 cup extra-virgin olive oil, plus more if needed
Sprinkle of Kosher salt and ground black pepper

4 slices Italian bread
Extra-virgin olive oil
1 tsp. garlic powder
8 slices prosciutto, or ham
2 tablespoons white vinegar
Kosher salt
8 eggs


Directions

Put the basil, parsley, garlic, pine nuts, cheese, and olive oil into a blender. Blend until the paste is fairly smooth, adding more oil or some water if it is too thick. Taste and adjust seasoning with salt and pepper; set aside.

Heat a skillet or grill pan over medium-high heat. Brush the bread slices with olive oil and sprinkle with garlic powder. Fry both sides until golden brown. Remove from pan. Now add a little oil and the thyme to the pan and fry the prosciutto slices until they are crisp, about 1 to 2 minutes; set aside.

Meanwhile, fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off.

To assemble, put a slice of toast on a plate and place 2 poached eggs on top. Spoon a tablespoon of pesto over each egg and top with some crisp prosciutto or ham. Using a vegetable peeler, thinly shave a few slices of Parmesan over everything and garnish with some basil leaves.

www.seussville.com

Visit to make Green Eggs and Ham placemats!

www.seussville.com/titles/greeneggs/events.html

Fan Request: Macaroni and Cheese

Oh, those boxed macaroni and cheeses are so tempting, but once you've made this recipe you'll be spoiled! This is sure to become a family favorite! You can use various types of pasta for this recipe like macaroni, penne, cavatappi or rigatoni. You can experiment with different cheeses, too, just make sure they are the types of cheeses that will melt properly.

Non-stick butter cooking spray
1/3 c. butter
1/3 c. unbleached all-purpose flour
3 c. milk
1/2 c. sour cream
4 ounces cream cheese, cut into small cubes
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground nutmeg
1 tsp. dry mustard
1/8 tsp. Slap Ya Mama or cayenne pepper
½ tsp. ground black pepper
4 c. grated mild cheddar cheese
½ c. freshly grated Parmesan cheese
1 lb. cooked pasta (I like cavatappi)
1.5 c. whole wheat bread crumbs

Preheat your oven to 350 degrees. Spray a 9 x 13-inch baking pan with
non-stick cooking spray. Make fresh bread crumbs by placing four slices of whole wheat bread in a food processor. Pulse until crumbs form; set aside.

In a large saucepan over medium heat, melt butter and stir in flour until smooth. Slowly add milk and continue stirring until thickened and smooth. Add the sour cream and cream cheese, stirring to combine. Add the salt, ground nutmeg, dry mustard, Slap Ya Mama, black pepper and mix well. Stir in cheddar and Parmesan cheeses. Add the cooked pasta and mix well. Pour into prepared baking dish.

In a small bowl melt 2 tbsp. butter and stir into breadcrumbs. Spread on top of pasta and bake for 45 minutes or until bubbling around the edges.

Fan Recipe Request: Lemon Poppy Seed Cake

Lemon Poppy Seed Cake

One of my husband's favorites, I make this cake for him every year on his birthday.

3 c. all-purpose flour
2 c. granulated sugar
1 tbsp. poppy seeds
1 c. butter, softened
1 c. buttermilk
4 eggs
1 tsp. pure vanilla extract
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
4 tsp. grated lemon peel
Juice of two lemons

Dump everything in a mixing bowl. Mix well. Bake in a prepared bundt pan in a 325-degree oven for 1 hour.

Icing:

The icing is simply a mixture of fresh lemon juice and powdered sugar. If icing is too wet, add more powdered sugar until you achieve a drizzling consistency. Pour over cake. Let cool.

My Vavo's Spaghetti Sauce with Sausage and Peppers

My Vavo’s Spaghetti Sauce with Sausage and Peppers

3 tbsp. Portuguese or Spanish extra-virgin olive oil
1 lb. sweet or spicy Italian sausage, either ground or in casing
1/2 green bell pepper, chopped
1 onion, peeled, halved and sliced
4 cloves of garlic, minced
1 c. good red or white wine
1 (28 oz can) crushed tomatoes
1 (14 oz can) stewed tomatoes
1 (6 oz can) tomato paste
2 bay leaves
1 tsp. dried red pepper flakes or 1 tbsp. Pimento Moida
Garlic and onion powder (My grandmother would put it in so that it looked like she’d dusted the top of the sauce with it; in another words, lots)
Approximately 2 tsp. salt
Approximately 1 tbsp. Italian seasonings
Sugar, just a pinch to round out the flavors (lots of acidity from the tomatoes)


In a very large skillet or Dutch oven, sauté the sausage until browned. The sausage should be browned, but not cooked all the way through. The sausage will continue to cook and help flavor the sauce. Transfer onto a plate. Saute onion and green pepper in olive oil until softened, about five minutes. Add garlic and cook a minute more. Add wine and deglaze the bottom of the pan. This is where all of the flavor is! Cook for about two minutes. Add remaining ingredients and let simmer for at least one hour.

Enjoy with your favorite pasta!