Taste of Americana
From the Kitchen of
Barbie Butz
S
ome years ago, I acquired a beautiful cookbook titled M y r t l e A l l e n’s Cooking at Ballymaloe House. It has been one of my “go-to” books when I want a traditional Irish recipe. Ballymaloe is a legendary countryside inn in County Cork, Ireland. Myrtle Allen and her husband bought the guest house in 1947, and in 1964, she opened the Ballymaloe House restaurant where she began to serve seasonal food using locally grown ingredients, just as so many of our restaurants do today. If you’re wanting to change your St. Patrick’s Day dinner menu from corned beef and cabbage to something different, try one of the following recipes I’m sharing from Chef Myrtle Allen’s cookbook. You will be glad you did. May the Leprechauns be near you.To spread Luck along your way.And may all the Irish Angels, Smile on you, St. Patrick’s Day! Cheers!
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Luck of the Irish
Ballymaloe Potato Salad Ingredients: 2½ pounds potatoes (unpeeled), quartered ½ cup Billy’s French Dressing 2 tablespoons chopped fresh parsley leaves 2 tablespoons snipped fresh chives or chopped scallions ½ cup mayonnaise (I use Best Foods)
Billy’s French Dressing Ingredients: ¼ cup mild wine vinegar 1 teaspoon Dijon-style mustard 1 teaspoon salt ¼ teaspoon freshly ground black pepper 1 large garlic clove, minced 1 scallion, chopped coarse 1 sprig of parsley 1 sprig of watercress ¾ cup vegetable or olive oil or a combination
Directions for potato salad: Cook potatoes in boiling salted water for 15 to 20 minutes, or until tender but not falling apart. Drain well. As soon as the potatoes can be comfortably handled, peel and cut into ½-inch dice. Toss warm potatoes with Directions for dressing: dressing, parsley, and chives. Let salad cool slightly and In a food processor or blender, purée all ingredients. toss with mayonnaise—season with salt and pepper. Let The dressing will keep covered and chilled for 24 hours. salad stand at least 1 hour before serving to allow dressing Return to room temperature before using. to be absorbed. Yield: 6 servings This dressing is used for Ballymaloe House potato salad and should be added when the potatoes are still hot.
Red Cabbage and Apples Ingredients: 1 1-pound head of red cabbage, cored and shredded 2 tablespoons cider vinegar 6 tablespoons sugar 1 teaspoon salt 1 pound McIntosh apples
Directions: Combine the cabbage, vinegar, sugar, salt, and ½ cup water in a non-reactive saucepan or skillet and bring the liquid to a boil. Peel, core, and quarter the apples lay them over the cabbage, and simmer the mixture gently, covered, for about 30 minutes, or until the apples and cabbage are tender. (The apples will break down into a pulp.) Check after about 20 minutes and, if there is a lot of liquid, partially uncover the pan to allow most of the liquid to evaporate. Stir the mixture together just before serving. Makes 4 to 6 servings.
Directions: Heat half the butter over moderate heat in a kettle or large ovenproof Ingredients: skillet and brown the beef in batches (watch that the butter does not ½ stick (¼ cup) unsalted butter burn), transferring the meat to a plate with a slotted spoon as it is done. 1 pound boneless beef chuck, brisket, or rump, cut into 1-by2-inch pieces Cook the onion in the hot fat for 3 minutes, or until it is just softened. 1 large onion, sliced thin Return the meat to the kettle, and add the bouquet garni, salt (omit if A bouquet garni, made by tying together 1 large sprig each of thyme, sage, using canned broth), pepper, stock or canned broth, and stout, and bring and parsley, and 1 bay leaf the mixture, covered, just to a boil. ¼ teaspoon salt Cook the stew, covered, in a preheated 350-degree oven for about 1 hour. ¼ teaspoon black pepper Add the potatoes and bake the stew for 45 minutes, or until the meat and 1 cup beef stock or canned beef broth potatoes are tender. Taste and add salt and pepper if desired. Discard the ¼ cup stout or dark ale bouquet garni. Enrich the sauce by swirling in the remaining 2 table4 medium potatoes (¾ to 1 pound total), peeled spoons butter. Serve the stew sprinkled with the parsley. Makes 4 servings 2 tablespoons chopped fresh parsley leaves Serve the stew with a side dish of red cabbage and apples using the above recipe. Beef with Stout
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Atascadero News Magazine | March 2022
