Family Fun
An Irish Feast from the Kids' Kitchen
We love food at our house. My kids are all gluttons—I mean, foodies—like myself. One of their favorite hobbies is sampling exotic foods at the grocery store or club market chain. Recently, I was asked to return to the back of the store after our shopping was done so that we could see if the leg of lamb sample was ready. Knowing that lamb isn't a regular item on our menu at home (like never), my son wanted to make sure he had a chance to taste it.
We love food at our house. My kids are all gluttons—I mean, foodies—like myself. One of their favorite hobbies is sampling exotic foods at the grocery store or club market chain. Recently, I was asked to return to the back of the store after our shopping was done so that we could see if the leg of lamb sample was ready. Knowing that lamb isn't a regular item on our menu at home (like never), my son wanted to make sure he had a chance to taste it.
Apple Crisp
4 large apples, peeled, cored, and thinly sliced
1/2 cup brown sugar
1 Tablespoon lemon juice
1 Tablespoon flour
1/4 cup butter
1/2 cup flour
1/4 cup brown sugar
1/2 cup quick-cooking oats
• Preheat oven to 375 degrees.
• Grease a 1-quart baking dish.
• In large bowl, combine apples, 1/2 cup brown sugar, lemon juice and 1 Tablespoon flour. Stir gently to combine.
• Pour apple mixture into prepared baking dish.
• In small mixing bowl, combine butter, 1/2 cup flour, and 1/4 cup brown sugar. Use pastry blender or two tables knives held together to cut butter into flour and sugar until large crumbs form. Stir in oats.
• Sprinkle mixture evenly over apples.
• Bake for 45-50 minutes or until apples are tender and bubbly and topping is browned.
Soda Bread
1 cup whole wheat flour
1 cup unbleached white flour
1 teaspoon baking soda
3/4 teaspoon salt
2 Tablespoons oil
1 cup buttermilk
• Preheat oven to 375 degrees.
• In large mixing bowl, combine flours, baking soda and salt. Add oil and buttermilk. Stir until a sticky dough forms.
• Turn out onto lightly floured surface. Knead dough lightly and shape into a 6-inch round. With a sharp knife, cut an X in the top of the dough.
• Place on a greased cookie sheet and bake for 25 minutes. Crust should be brown and will give a hollow sound when thumped. Enjoy warm with butter or a bit of cheese.
Irish Stew
2 pounds chuck roast, cut into 1-inch cubes
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons vegetable oil
1 small onion, finely chopped
1/2 cup beef broth
1 bay leaf
2 cups baby carrots
4 medium potatoes, peeled and cut into 1-inch chunks
• Place beef cubes, flour, and salt and pepper in a large ziptop bag. Seal and shake to coat all cubes with flour.
• In large skillet, heat oil until shimmering. Add beef cubes and brown on all sides. Do not crowd meat in pan. Do this in batches if your pan is not large enough to accommodate all the meat at one time. As meat browns, remove it to crockpot.
• Add onions to the drippings in skillet and sauté until tender.
• Add onions to the crockpot. Stir in beef broth and bay leaf. Cook on low for four hours.
• Add carrots and potatoes and stir gently to combine. Cook on low another four hours or until meat and vegetables are tender. Adjust seasonings with salt and pepper to taste.
*If you are not able to add the vegetables, halfway through the cooking time, you may add them at the beginning. Reduce your total cooking time to six hours so that the vegetables do not overcook.
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