Waiting For Spring

The weather was nice and warm here in Delaware. So I got to thinking about spring. I haven't had much time to work on the website, freecookingforacrowd.com. So i got out my favorite salad recipe and shared with friends and family. I make my own mozzarella, but that's a recipe for another day. Finding fresh basil for this is as easy as going to the grocery store. Enjoy

Live Long ~ Laugh Hard ~ Eat Well

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Chef Paul

Caprese Salad with Basil Vinaigrette Recipe

4 large tomatoes, sliced into thick slices

1 pound fresh mozzarella, sliced into thick slices

1/2 cup loosely packed basil leaves

sea salt & freshly ground black pepper

For the Basil Vinaigrette

1 small shallot, roughly chopped (substitute with 1 tablespoon chopped onion or 1 garlic clove)

2 slices fresh chili pepper

1 cup loosely packed basil leaves, torn

2 tablespoons water

2 tablespoons good white wine vinegar

1 teaspoon kosher or sea salt (1/2 tsp table salt)

6 tablespoons extra virgin olive oil

1. To make the Basil Vinaigrette, add the shallot and chili pepper to the blender. Next add the basil leaves, water, vinegar and sea salt. Blend. Slowly drizzle in the olive oil as you are blending.

2. To assemble the Caprese Salad, layer the tomato, fresh mozzarella and basil leaves. In between each layer, season with a bit of sea salt and freshly ground black pepper. Drizzle the basil vinaigrette on top.

Store extra basil vinaigrette in the refrigerator for up to 2 weeks.

Too Funny

I saw this cartoon and it reminded me of childhood. I thought i would share it with all of you.

Classic Guinness Irish Stew

With St. Patrick’s day fast approaching, it is time to consider some good ole Irish comfort food. After all, it is not about how much green beer you can stomach. Well, ok, maybe for some it might be.

St Patrick's Day is the perfect chance to show off great Irish food, and that it is not just Corned Beef and Cabbage (though there is nothing wrong with either). St Patrick's Day recipes draw on all that is wonderful about Irish food and the love of celebrating, washed down, of course, with a pint of the "Black Stuff" - Guinness.

Therefore, here is my first St. Patrick’s Day Recipe----Enjoy.

Live Long, Laugh Hard, Eat well

Chef Paul

Classic Guinness Irish Stew

Serves 12

Ingredients

 6 pounds lamb shoulder with a little fat, cubed

3 tablespoon olive oil, for browning

3/4 cup flour

5 large Russet potatoes, peeled and cubed

6 large carrots, peeled and sliced

6 stalks celery, cut into 1/2" slices

3 large yellow onions cut into large dice

5 cloves garlic, minced

1 bunch fresh rosemary

1 bunch fresh thyme

1 bunch fresh parsley

1 gallon lamb or beef stock, or as needed

24 ounces Guinness stout

1 ½ cup pearl barley

2 teaspoons cornstarch

Salt and freshly ground black pepper, to taste

Mise en Place preparation:

Precook the barley by cooking in lamb or beef broth for 20 to 25 minutes and drain, reserve in small bowl.

Cut off some of the parsley leaves and Pick off enough thyme and rosemary to make 3 tablespoons of each, roughly chop and set aside for finishing. Tie the remaining parsley, rosemary and thyme together to form a bouquet garni. 
 

Instructions:

Lightly coat the lamb with seasoned flour (flour with salt and pepper added using 2 parts salt to 1 part pepper), shaking off any excess.  Heat oil in a heavy Dutch oven on top of the stove over medium high heat, add the lamb and brown on all sides. Remove lamb from Dutch oven to a waiting bowl, cover to keep warm.

 Add the onions, garlic, carrots and celery to the Dutch oven and sweat for 2 to 3 minutes. Add the Guinness and deglaze, scraping up any caramelized meat (fond ). Add the potatoes, and bouquet garni; return the meat and barley to the pot. Add enough stock, barely covering the ingredients, Cooking over medium heat until just boiling, reduce heat to very low and simmer, cooking 4 - 5 hours, stirring occasionally until the meat is tender, adding more broth as needed to keep the stew covered.

Add salt and pepper to taste, stir in the reserved chopped parsley, rosemary and thyme. Make the slurry using the cornstarch and 4 tablespoons of cold water. Mix the two together until it looks like milk. While stirring add the mixture a little at a time to thicken to desired consistency.  

***Chef Notes***

This recipe is a favorite of mine and a nice Sunday all day cook meal. Don't wait until St. Patrick's day to try something great. Serve with plenty soda bread, tea and more Guinness if you like. This recipe is best after resting for one day to infuse the flavors together.

Blog Day 1

Well, here it is….

…My first blog.

Reluctantly I have been torn into blogging. I am not sure what to say, but I am sure that will change as my mind wonders faster than my mouth.

The main reason for me to start a blog is to chat about my website, http://www.freecookingforacrowd.com. This is all new to me, websites, blogging, the internet. After all, I am just a chef.

This crazy adventure came about when I moved in with my brother because of my disability. My sister-in-law started a website, but has trouble using the computer. My brother asked me to see if could make it work some-how. This began a great new adventure for me. Two months ago, I did not even know what html was. Now I not only understand it, but I can write it as well. Therefore, I am off to build a website to share my cooking knowledge with anyone who wants to listen.

While I am not a writer, I hope to keep this updated daily. Most likely at the end of the day. If anyone wants to comment about cooking, recipes or my website, feel free to email or leave a comment. I promise to diligently answer all emails and comments.

Hope to hear from you soon.

Chef Paul

Live Long, Laugh Hard, Eat Well